PINEAPPLE BOAT SHRIMP WITH FRUIT SALSA
Steps:
- In a resealable plastic bag, add the shrimp, 3 tablespoons soy sauce, the lemongrass, 1 tablespoon of ginger and the cornstarch and combine well. Refrigerate for 30 minutes.
- In a large saute pan over high heat, heat the peanut oil and add half the shrimp mixture. Saute for 3 to 4 minutes and remove. Repeat for second batch of shrimp, adding additional oil, if necessary.
- Add in the red bell peppers and the onions and saute for 3 minutes, then add the jalapeno, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce and add the shrimp back into the saute pan. Heat until warmed through. Transfer to a serving platter and serve with the Fruit Salsa.
- In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and red pepper flakes. Stir in the pineapple, the onions, red bell pepper and apricots. Cover and refrigerate for at least 30 minutes before serving.
SPAGHETTI SQUASH SCAMPI BOATS
Butter, lemon, garlic and shrimp -- this can't-go-wrong combo even works on roasted spaghetti squash. The "noodles" and shrimp are tossed together, tucked back into the hollowed-out squash skins and showered with Parmesan, parsley and red pepper flakes just before serving.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
- Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
- Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
- Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
- Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.
BOAT SHRIMP
From the McClellanville Coast Seafood cookbook. "I call this recipe "boat shrimp" because we used to make them this way when we went fishing at the Cape. It only requires ingredients you keep on your boat. Small creek shrimp are best for flavor"-Goerge Stroman, Jr.
Provided by mightyro_cooking4u
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grab a cast iron pan; set it on the stove. Melt butter on medium-high heat. Add shrimp and onion; stir while cooking until shrimp are coated. Sprinkle on spices to taste. Sprinkle on flour; turn and coat shrimp. Add enough water to make gravy. Add vinegar. Serve over rice.
ZUCCHINI BOATS STUFFED WITH SHRIMP
Make and share this Zucchini Boats Stuffed with Shrimp recipe from Food.com.
Provided by Riccardo Didlick
Categories Vegetable
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the zucchini in cold water for 20 minutes.
- Drain and rinse well under cold running water.
- Drop the zucchini into boiling salted water.
- The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
- Set aside to cool completely.
- Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin.
- Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
- Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
- Chop them into pieces not bigger than a large pea.
- Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper.
- Separate the eggs, set aside the white, and add the yolk to the bowl.
- Mix all the ingredients thoroughly.
- Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
- Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
- Sprinkle them lightly with salt.
- Beat the egg white lightly and brush the insides of the zucchini with it.
- Stuff the zucchini with the shrimp mixture.
- heaping them full enough, if possible, to form a slight mound.
- Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
- Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
- Serve when lukewarm.
Nutrition Facts : Calories 389.3, Fat 22.3, SaturatedFat 3.5, Cholesterol 225.7, Sodium 308.9, Carbohydrate 18.8, Fiber 3.2, Sugar 4.9, Protein 29.3
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