SHRIMP WITH ZUCCHINI NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
- Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.
SHRIMP AND ZUCCHINI RISOTTO
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook for about 15 minutes. (I do not cook the zucchini with the risotto, as it would get too soft; by sauteing it on a higher flame I'm able to achieve a different texture, and I like it much better when added to the rice.) Remove the zucchini to a plate and reserve. Heat 1 tablespoon olive oil and 1 tablespoon butter in a second large skillet over medium-high heat until the butter is melted and foamy. Add the shallots and saute until tender, about 3 minutes. Add the rice and cook, stirring, to toast it. Stir in 1 cup wine, reduce the heat to a medium-low simmer and let the alcohol evaporate for about 3 minutes. Stir the rice constantly; do not get distracted and let it become dry. As the liquid gets absorbed, begin adding the vegetable broth, one ladle at a time.
- Meanwhile, as your risotto is cooking and while you are stirring, heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in a medium skillet. When the butter is melted, add the shrimp and sprinkle with salt and pepper. Add about three-quarters of the parsley and remaining 1/4 cup wine. Cook over medium heat for about 3 minutes, and when the shrimp turn bright pink remove from the heat and set aside. Do not discard the juice.
- Once the risotto has cooked for 20 to 25 minutes, and as your vegetable broth is almost finished, start tasting the rice and feel its consistency. If it needs more time on the stove, you can ladle in some warm water to keep it going a few minutes more. Stir in a couple tablespoons of cheese, if using. (Italians do not like to see cheese and fish together, so I use Parmesan almost as a seasoning while I cook the rice.)
- If you've done everything right, this is the moment to stir in the already browned zucchini and the cooked shrimp; the sauce from the shrimp will help the risotto gain the final 5 minutes of cooking time without the need of any additional water.
- Ladle the risotto into serving bowls. Sprinkle with the remaining parsley and drizzle with olive oil.
- Wine suggestion for this recipe: Pinot Grigio
SHRIMP SCAMPI ZOODLES
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
- Thinly slice the remaining garlic cloves.
- Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
- Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
- Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
- Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
- Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.
SHRIMP W/SHREDDED ZUCCHINI
the zucchini makes a perfect "bed" for the shrimp. yellow squash can also be used, or you can use a combo of both. this has true eye appeal
Provided by chia2160
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- shred zucchini with manual shredder or in processor, lengthwise.
- layer in a colander and sprinkle with salt while you prepare the shrimp.
- rinse zucchini and drain well.
- in a skillet melt 2 tbsp butter and 1 tbsp oil, add zucchini and cook 3 minutes,add salt& pepper, remove and set aside.
- melt remaining butter and oil, add shrimp and garlic, cook until shrimp turns pink, 3 minutes.
- add broth, bring to a boil, add red pepper and parsley, cook 1 minute more.
- serve shrimp over zucchini.
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
SKILLET ZUCCHINI WITH SHRIMP
Make and share this Skillet Zucchini with Shrimp recipe from Food.com.
Provided by Peeps
Categories < 30 Mins
Time 30m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Place butter in fry pan and add onion rings; saute, stirring frequently.
- Add zucchini, cover and cook 6 minutes, stirring occasionally.
- Add seasonings, tomato and mushrooms.
- Cover and cook 4 more minutes and set aside.
- Add a little olive oil to fry pan with minced garlic and red chile peppers along with the shrimp.
- Cook approximately 2 to 3 minutes just until shrimp turn pink (You don`t want to over cook them).
- Serve hot shrimp over with skillet zucchini over a pile of linguini and sprinkle with parmesan cheese!
SHRIMP AND ZUCCHINI MARINARA
Yummy! Easy and delicious. Try to use homemade marinara or buy some from your local italian food place. This is also great with just the zucchini or just the shrimp. You can use spaghetti, linguine, shells, bowties etc. and it works great. Use whole grain pasta for a healthier meal.
Provided by Suzy_Q
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Boil water to cook the pasta and cook accordingly. In the meantime, heat olive oil over medium heat. Add garlic, zucchini and a pinch of salt and pepper. Saute for 5 minutes. Add shrimp and another pinch of salt and pepper. Add marinara sauce, oregano, basil and sugar and set flame to as low as possible. When pasta is done cooking add to the shrimp-marinara mixture. Mix well and simmer on low about 5 minutes or so. Serve.
Nutrition Facts : Calories 1023.5, Fat 24.9, SaturatedFat 3.5, Cholesterol 172.8, Sodium 1386.1, Carbohydrate 162.5, Fiber 19.5, Sugar 28.1, Protein 41.1
More about "shrimp zucchini recipes"
BEST GARLICKY SHRIMP ZUCCHINI BOATS RECIPE - DELISH
From delish.com
5/5 (53)Total Time 1 hr
- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides to use later.
MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI
From themediterraneandish.com
4.9/5 (120)Total Time 22 minsCategory EntreeCalories 299 per serving
SHRIMP AND ZUCCHINI SCAMPI - GOOD HOUSEKEEPING
From goodhousekeeping.com
35 BEST SHRIMP AND ZUCCHINI - BEST RECIPES IDEAS AND …
From delishcooking101.com
SWEET AND SPICY SHRIMP AND ZUCCHINI STIR-FRY - MANILA …
From manilaspoon.com
EASY DELICIOUS SHRIMP ZUCCHINI BOATS | THE RECIPE CRITIC
From therecipecritic.com
FREAKING FAST SAUTéED SHRIMP WITH ZUCCHINI - DELIGHTFUL …
From delightfulplate.com
Ratings 12Calories 216 per servingCategory Main Dish
- Place a pan over medium-medium high heat. When pan is hot, add oil and then add shrimps in one layer and let them cook undisturbed for a minute. Flip and cook the other side until develop nice colors and shrimps are almost cooked through. Transfer to a plate.
- To the same pan, add a little more olive oil and then add zucchini. Sauté, stir frequently for a couple of minutes and add 3/4 teaspoon of salt and pepper (or to taste).
SHRIMP WITH ZUCCHINI AND TOMATOES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
GRILLED HARISSA SHRIMP SKEWERS WITH HERB-&-ZUCCHINI COUSCOUS
From eatingwell.com
SESAME SHRIMP AND ZUCCHINI STIR FRY | CLEAN FOOD CRUSH
From cleanfoodcrush.com
GARLIC LEMON SHRIMP WITH ZUCCHINI NOODLES - THE FAMILY FOOD …
From thefamilyfoodkitchen.com
GARLICKY SHRIMP ZUCCHINI BOATS BEST RECIPES
From findrecipes.info
LEMON SHRIMP SCAMPI – FRESH CATCH FISH CO.
From freshcatchfishco.com
SHRIMP AND ZUCCHINI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
LEMONY SHRIMP OVER ZUCCHINI - LIDIA
From lidiasitaly.com
You'll also love