Cajunshrimpovercoconutrice Recipes

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CAJUN SHRIMP AND RICE

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11



Cajun Shrimp and Rice image

Steps:

  • Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
  • Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
  • Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

CAJUN SHRIMP

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

Provided by SlimCookins

Categories     Seafood     Shellfish     Shrimp

Time 10m

Yield 4

Number Of Ingredients 9



Cajun Shrimp image

Steps:

  • Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
  • Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g

1 teaspoon paprika
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

CAJUN SHRIMP OVER COCONUT RICE

based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish

Provided by chia2160

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16



Cajun Shrimp over Coconut Rice image

Steps:

  • preheat oven to 350, preheat broiler to high.
  • for the rice:.
  • melt butter in an oven safe dutch oven.
  • add scallions, garlic and ginger and cook until softened.
  • add rice, stir one minute.
  • add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil.
  • cover and place in oven, bake 20 minutes.
  • remove, lift lid and let it cool 10 minutes.
  • fluff with a fork and mix in coconut milk and coconut.
  • cook over low heat until warmed through.
  • for shrimp: coat with olive oil and cajun seasoning.
  • thread 3 shrimp vertically on each skewer and broil 2 minutes per side.
  • serve shrimp over rice garnished with salsa.

Nutrition Facts : Calories 526.9, Fat 34.8, SaturatedFat 22.7, Cholesterol 53.2, Sodium 255.7, Carbohydrate 48.2, Fiber 2.9, Sugar 5.4, Protein 7.5

12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 -2 tablespoon cajun seasoning, to taste (emerils or tony cachere's)
4 metal skewers
4 tablespoons butter
1/4 cup chopped scallion
2 garlic cloves
1/2 teaspoon grated ginger
1 cup jasmine rice
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
2 cups vegetable broth
salt and pepper
1 cup coconut milk
2/3 cup coconut flakes
mango peach salsa (to garnish) (optional)

CAJUN SHRIMP AND CORN

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13



Cajun Shrimp and Corn image

Steps:

  • Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
  • Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams

1 1/4 pounds extra-large shrimp, peeled and deveined, tails intact
Kosher salt
6 tablespoons unsalted butter, cut into pieces
3 cups frozen corn kernels
3 cloves garlic, minced
6 scallions, thinly sliced
Freshly ground pepper
1 cup canned diced fire-roasted tomatoes with green chiles
1/4 cup Worcestershire sauce
1 lemon (1/2 juiced, 1/2 cut into wedges)
1 1/2 teaspoons hot sauce
1/2 teaspoon minced fresh rosemary
8 slices baguette, for serving

CAJUN SHRIMPS

Make and share this Cajun Shrimps recipe from Food.com.

Provided by Boomette

Categories     Onions

Time 1h5m

Yield 16 shrimps

Number Of Ingredients 9



Cajun Shrimps image

Steps:

  • In a bowl, mix all ingredients of the marinade.
  • Add shrimps and let marinate in the fridge for 1 hour.
  • Preheat barbecue to high heat. Drain shrimps but keep the liquid to baste. Put one shrimp per skewer. Cook on the grill until shrimps change color. Baste with remaining marinade while cooking.

Nutrition Facts : Calories 67, Fat 6.8, SaturatedFat 0.9, Cholesterol 7.6, Sodium 50.3, Carbohydrate 0.7, Fiber 0.2, Sugar 0.3, Protein 1

16 large shrimp, peeled and cleaned
16 small wood skewers, soaked in water for 30 minutes
2 tablespoons chili seasoning mix
3/4 teaspoon ground cayenne pepper
1/2 cup olive oil
2 tablespoons tomato paste
2 garlic cloves, chopped
2 green onions, finely chopped
salt and pepper

CAJUN SHRIMP FETTUCCINE ALFREDO

Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.

Provided by Bren

Categories     Main Dish Recipes     Pasta     Shrimp

Time 20m

Yield 1

Number Of Ingredients 14



Cajun Shrimp Fettuccine Alfredo image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
  • Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
  • Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
  • Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
  • Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.

Nutrition Facts : Calories 819.9 calories, Carbohydrate 62.2 g, Cholesterol 292.7 mg, Fat 47.7 g, Fiber 2.9 g, Protein 39.7 g, SaturatedFat 21.9 g, Sodium 817.7 mg, Sugar 2.2 g

2 ounces dry fettuccine pasta
1 ½ teaspoons all-purpose flour
¾ teaspoon salt-free Cajun seasoning
5 ounces large shrimp, peeled and deveined
2 teaspoons unsalted butter
½ teaspoon olive oil
1 teaspoon finely grated garlic
¼ cup unsalted chicken stock
⅛ teaspoon white pepper
1 pinch red pepper flakes
3 tablespoons freshly grated Parmesan cheese
¼ cup light whipping cream (18%)
salt to taste
1 teaspoon chopped fresh parsley

CAJUN SHRIMP AND CRAB OVER POLENTA

Well having posted a response about jambalaya, cajun food and other recipes this week made me think about other dishes I use grits or polenta with. I honestly never liked them because they were either breakfast for me and just bland. Since then I have really learned to appreciate them. There are so many ways to cook and enjoy them with various sauces, gravies, seasonings, cheeses and served not just for breakfast but with all different meats, poultry and seafood. So this is a dish I learned from a girlfriend many years ago. I had to spice it up for me, and add some crab, etc, but she definitely started me thinking. This is a favorite with many of my friends.

Provided by SarasotaCook

Categories     Crab

Time 50m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 22



Cajun Shrimp and Crab over Polenta image

Steps:

  • Sausage -- In a large saute pan, add the sausage and cook 3-5 minutes until golden brown. Remove and put on a plate lined with a paper towel to drain. Reserve the drippings in the pan.
  • Vegetables -- Add the onion, green pepper, jalapeno and garlic and cook another minute or so.
  • Sauce -- Once the vegetables have cooked a minute or two, add the flour, add the chicken broth and bring to medium heat until it thickens slightly. Reduce to medium low and stir in the seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until they begin to curl and turn pink. Just 2-3 minutes.
  • Then before the shrimp are done, add the sausage back in and mix well, then add the crab meat and lightly toss so you don't break up the crab too much.
  • Polenta -- Whether it is quick cooking or regular cooking, just follow the directions according to directions. When done, just stir in the cheese and any salt and pepper if needed.
  • Serve -- Top the shrimp and crab over the polenta and enjoy and great comfort food meal.

Nutrition Facts : Calories 471.9, Fat 26.9, SaturatedFat 13.8, Cholesterol 271.5, Sodium 959.4, Carbohydrate 10.2, Fiber 1.4, Sugar 3.2, Protein 46

1 lb large shrimp (peeled and tails removed)
1/2 lb lump crabmeat (cleaned)
2 cups andouille sausages (cut into thin rounds)
1 cup onion, chopped
1 cup green pepper, chopped
1 jalapeno, thin sliced (I leave the ribs in but remove the seeds, I like some heat)
1 3/4 cups chicken broth
2 teaspoons garlic, minced
1/4 teaspoon celery seed
1 teaspoon cajun seasoning
1/2 teaspoon Old Bay Seasoning
1 pinch red pepper flakes
1 tablespoon olive oil
1 tablespoon flour
salt
pepper
1 1/4 cups quick-cooking polenta (precooked maize meal, usually available at any major grocery store. If not, just buy regular polenta)
6 cups water
1/4 cup butter
1 cup monterey jack pepper cheese
salt
pepper

CAJUN SHRIMP

These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. -Donna Thomason, El Paso, Texas

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 8



Cajun Shrimp image

Steps:

  • In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

QUICK CAJUN SHRIMP

This is a very easy and very flavourful dish that you are sure to love! Serve over rice or grits to enjoy all of those spices. Enjoy!

Provided by Nif_H

Categories     Cajun

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Quick Cajun Shrimp image

Steps:

  • In a large nonstick pan, heat oil over medium heat. Add all spices and stir constantly for 30 seconds.
  • Add shrimp; saute for 2-3 minutes or until shrimp turns pink, stirring occasionally.

1 tablespoon olive oil or 1 tablespoon canola oil
2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 lb shrimp, uncooked, peeled and deveined (medium sized)

CAJUN SHRIMP

Serve over toasted garlic bread slices with a tossed green salad with your favorite dressing! Also good over grits! From Southern Living, June 2007

Provided by Bev I Am

Categories     Cajun

Time 32m

Yield 6 serving(s)

Number Of Ingredients 9



Cajun Shrimp image

Steps:

  • Peel shrimp, and, if desired, devein.
  • Melt butter in a large skillet over medium-high heat; add onion and next 5 ingredients, and sauté 5 minutes or until onion is tender.
  • Stir in garlic, and sauté 1 more minute.
  • Stir in shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf.
  • **Note:.
  • 2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.

Nutrition Facts : Calories 200.1, Fat 6.5, SaturatedFat 2.9, Cholesterol 240.6, Sodium 445.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 31

2 lbs large shrimp, raw and unpeeled (See Note Below)
2 tablespoons butter
1/2 sweet onion, diced
1 tablespoon fresh basil, chopped (or 1 tsp. dried basil)
1 tablespoon fresh oregano, chopped (or 1 tsp. dried oregano)
1 bay leaf
1/2 teaspoon salt
1/4-1/2 teaspoon ground red pepper
1 garlic clove, chopped

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