Iberianshrimp Recipes
IBERIAN SHRIMP
My mother has made this recipe for years. She got it from a neighbor in the 70's. It is one of my favorite ways to eat shrimp.
Provided by MsKittyKat
Categories Spanish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Saute the red peppers, onion and garlic in 1 tablespoon olive oil until the vegetables are softened.
- Add the remaining ingredients including breadcrumbs, except the last teaspoon of olive oil and saute for a few minutes, until shrimp just begins to turn opaque.
- Put into a casserole and drizzle with remaining teaspoon of olive oil.
- Bake for 10-15 minutes until shrimp is just cooked through.
Nutrition Facts : Calories 433.3, Fat 11.3, SaturatedFat 2.3, Cholesterol 186.1, Sodium 336.1, Carbohydrate 24.5, Fiber 1.8, Sugar 4.3, Protein 30.4
SHRIMP STEW
"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE
Provided by Rozanne Gold
Categories Food Processor Shellfish Poach Cocktail Party Buffet Mayonnaise Shrimp Summer Tarragon Chive Parsley Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- For sauce:
- Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
- For shrimp:
- Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.
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