JUMBO SHRIMP WITH BASIL AND MINT PESTO
Provided by Giada De Laurentiis
Categories appetizer
Time 26m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
- Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
- Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
- Transfer the shrimp to a platter and serve.
SHRIMP SALSA
This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.
Provided by witchywoman
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g
JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
- In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
- Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.
JUMBO SHRIMP STUFFED WITH CILANTRO & CHILES
Steps:
- 1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
- 2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.
Nutrition Facts : Calories 220, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 330 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 29 grams
JUMBO SHRIMP PARMESAN
I made these for dinner tonight and they are scrumptious! Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website.
Provided by Marie
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees.
- Peel and devein shrimp, leaving tails intact.
- Mix together olive oil, garlic and salt and pepper in a bowl.
- Add shrimp and toss lightly to coat.
- Refrigerate 30 minutes to an hour.
- In shallow bowl, combine bread crumbs and Parmesan cheese.
- Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
- Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
- Drizzle with melted butter.
- Place pan on the center rack of oven and bake for 10 minutes or until done.
- Serve immediately with lemon wedges.
SOUTHWESTERN SHRIMP WITH SALSA
I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. -Lindsay Matuszak, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.
Nutrition Facts : Calories 461 calories, Fat 16g fat (2g saturated fat), Cholesterol 154mg cholesterol, Sodium 1254mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.
GRILLED JUMBO SHRIMP
At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.
Provided by Taste of Home
Categories Dinner
Time 21m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
JUMBO SHRIMP AND ASPARAGUS
Steps:
- In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
- Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.
Nutrition Facts : Calories 107 calories, Carbohydrate 7.8 g, Cholesterol 44.3 mg, Fat 5.2 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 537.6 mg, Sugar 3.3 g
GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO
Steps:
- Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
- Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
- Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
- Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
- Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.
JUMBO SHRIMP WRAPPED WITH ARUGULA AND PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 18 jumbo shrimp, feeding 6 to 8 guests
Number Of Ingredients 9
Steps:
- Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
- To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
- Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.
STUFFED JUMBO SHRIMP
These shrimp can be batter-dipped and fried, or breaded and baked, or cooked naked. I consider this to still be a work in progress, with many other potential variations, so use your imagination. This recipe also makes a great appetizer for 8 people.
Provided by Toby Jermain
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 32
Steps:
- Butterfly shrimp by cutting down through the back most of the way through the shrimp.
- Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
- Press with paper towels to remove excess moisture.
- Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
- Saute onions and garlic in olive oil over medium heat until softened.
- Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
- Reduce heat; add lemon juice, cream cheese, and feta cheese.
- Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
- Remove from heat, and add to crumb mixture.
- Toss together gently until thoroughly combined.
- Season to taste with salt and freshly ground pepper.
- Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
- Place in freezer for about 30 minutes to firm.
- If deep frying battered shrimp, preheat oven to 250 degrees F.
- Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
- Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
- Let batter rest about 5-10 minutes.
- Heat about 2" of oil to 375 degrees F in a large saucepan or deep fryer.
- Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
- Cook 4-6 at a time until browned, turning once.
- Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
- Allow oil to return to 375 degrees F before cooking each batch.
- Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
- If baking breaded shrimp, preheat oven to 350 degrees F.
- Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
- If breading, brush tops of prepared shrimp lightly with egg-wash.
- Press breadcrumbs onto surface until they adhere, and place on baking sheet.
- After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
- Bake for about 25 minutes or until lightly browned.
- Drizzle with fresh lemon juice, if desired.
- If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
- Naked shrimp can also be cooked on the barbecue, over low to medium coals.
- Place on oiled grate, cheese side up.
- Do not turn unless you love the taste and smell of burning cheese.
- Cook, covered for about 10 minutes.
- Drizzle with fresh lemon juice if desired.
Nutrition Facts : Calories 1110.7, Fat 66.2, SaturatedFat 32.8, Cholesterol 516.8, Sodium 1739, Carbohydrate 63, Fiber 5, Sugar 5, Protein 62.5
JUMBO SHRIMP WITH PEPPER SALSA
Make and share this Jumbo Shrimp with Pepper Salsa recipe from Food.com.
Provided by Bekah
Categories Sauces
Time 14m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using a broiler, preheat to high.
- If cooking on BBQ, start it up!
- Soak 8 bamboo skewers in cold water so they won't burn.
- Combine all ingredients for the marinade.
- Add the shrimp and stir to coat them completely.
- Cover and chill while preparing the salsa.
- Mix together all salsa ingredients and season with salt and pepper.
- Thread the cubes of melon onto 8 UNSOAKED skewers and set aside on serving tray.
- Thread 4 shrimp onto each of the soaked skewers, piercing them through both ends.
- This way should help keep them flat.
- Broil 4 inches from the heat until pink, turning them once.
- Or cook on BBQ, turning once until pink.
- This should only take 3-4 minutes.
- Move cooked shrimp to serving tray with the melon.
- Serve with salsa on the side.
- ENJOY!
Nutrition Facts : Calories 166.7, Fat 1.8, SaturatedFat 0.4, Cholesterol 85.1, Sodium 117, Carbohydrate 25.7, Fiber 4.6, Sugar 18.6, Protein 15
IRRESISTIBLE GRILLED SHRIMP WITH FRUIT SALSA
These skewers are super lean and scrumptious-especially when dipped in the fresh fruit salsa. We rave about the salsa's sweet heat and the shrimp's party-pretty look. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings (1-1/4 cups salsa).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.,
Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
JUMBO SHRIMP WITH CHIVE BUTTER
As Bon Appetit says, the sauce does double duty, part baste and later dipping. From the june 1990 issue of bon appetit. I changed it a little by adding jalapeno, but you can omit.
Provided by MarraMamba
Categories Very Low Carbs
Time 30m
Yield 1 Jumbo Shrimp With Chive Butter, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Place mustard in a bowl, whisk in lemon juice, then melted butter. Add chopped chives and jalapeno. Season with pepper.
- Arrange shrimp cut side up, on broiler pan. Brush with some butter mixture. Broil until cooked through 4 minutes.
- Serve, garnishing with whole chives if using and pass remaining butter for dipping.
Nutrition Facts : Calories 2758.5, Fat 203.6, SaturatedFat 120, Cholesterol 2020.2, Sodium 3500.5, Carbohydrate 20.3, Fiber 2.8, Sugar 3.8, Protein 210
JUMBO SHRIMP WITH FREGOLA
Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this recipe, a simple fish broth enhances the flavor of the shrimp. Though head-on shrimp can be difficult to find, it's worth the extra effort to seek them out - they contribute depth and richness. The fregola should absorb enough broth to swell and soften, but the dish should retain a soupy consistency. This dish is traditionally served with carta da musica, a crisp Sardinian flatbread, and accompanied by a flavorful dry white wine such as Vermentino.
Provided by Raffaele Solinas
Categories Pasta Appetizer Sauté Shrimp Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Peel shrimp, reserving heads and shells. Devein shrimp. Put shrimp heads and shells in large pot. Add celery, carrot, tomato, onion, and 4 1D2 cups water. Set over high heat, season with salt and freshly ground black pepper, and bring to boil. Lower heat, cover pot, and simmer 40 minutes, skimming occasionally.
- Strain broth into 4-cup measuring cup, pressing on solids to extract flavorful liquid. Add water if necessary to make 4 cups liquid. Return broth to pan, add fregola, and set over high heat. Bring to boil, reduce heat, and simmer, uncovered, 15 minutes. Add shrimp and simmer additional 5 minutes.
- Divide among 4 soup bowls. Drizzle 1 tablespoon olive oil over each bowl, and sprinkle with parsley and basil.
GRILLED SHRIMP WITH PAPAYA SALSA
Provided by Marian Burros
Categories appetizer, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.
- Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 307 milligrams, Sugar 34 grams, TransFat 0 grams
JUMBO SHRIMP WITH SWEET-AND-SOUR SAUCE
A simple and delicious shrimp dish. The sauce can be made ahead of time. I decreased th marmalade after reading Kitz review because 1/2 cup was my typo. Should be 1/4 cup marmalade, but feel free to add more if you like it sweeter.
Provided by Nimz_
Categories No Shell Fish
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the Sauce:.
- In a small saucepan warm the peanut oil over medium heat.
- Add the ginger and garlic.
- Cook until golden brown, about 60 to 90 second, stirring often.
- Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
- Remove from heat and set aside at room temperature.
- If made ahead, warm the sauce over medium heat until the marmalade has melted again.
- Shrimp:.
- In a large bowl mix the oil, salt, chile powder, paprika and pepper.
- Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
- Thread shrimp onto metal skewers or you can also use a fish basket.
- Heat grill to 500 to 550 degrees (high heat).
- With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
- Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.
Nutrition Facts : Calories 416.3, Fat 17.6, SaturatedFat 2.7, Cholesterol 345.6, Sodium 885.9, Carbohydrate 16.5, Fiber 0.5, Sugar 12.1, Protein 46.6
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