4 MINUTE SPICY GARLIC SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
INDIAN SPICED SHRIMP
Modified from HuffPost Taste -- Serve with flat bread like Naan or Pita, or with white rice and steamed vegetables.
Provided by KerfuffleUponWincle
Categories Indian
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.
- Saute shallots in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.
- Stir in tomato paste, water, and brown sugar. Bring to a simmer.
- Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.
- Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.
Nutrition Facts : Calories 323.2, Fat 15.9, SaturatedFat 2.1, Cholesterol 286, Sodium 1721.5, Carbohydrate 12.3, Fiber 0.4, Sugar 5.2, Protein 31.9
SPICED SHRIMP
The basic recipe for these quickly broiled shrimp is elastic, easily halved or scaled up. And the spice choices can vary. Here I have opted for ras el hanout, a complex North African blend that delivers modest peppery heat along with pungent elements of cumin, fenugreek and coriander, as well as the warm astringency of allspice and cloves. Harissa, a North African hot sauce, seasons the dip. Serve it as an appetizer or pair it with a grain like rice or farro, or a buttery tumble of fluffy couscous for a more substantial meal.
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
- Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
- Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.
SAZóN-SPICED SHRIMP AND OKRA
Fresh okra is wonderfully versatile, and searing it in a hot pan is one way to lend texture while preserving its shape. This dish comes together entirely within a large skillet; you'll work in stages to cook the okra and then the shrimp. A dusting of annatto-infused sazón adds aromatic and earthy flavors, and a tinge of spice. Finished with fresh cilantro and a squeeze of lime, this dish is perfect for a light evening meal or as part of any warm-weather menu.
Provided by Yewande Komolafe
Categories dinner, quick, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the okra, cut sides down, and cook without stirring until golden brown, about 3 minutes. Sprinkle with 1/2 teaspoon salt, toss and cook until tender, about 1 minute more. Transfer to a plate. Heat 1 tablespoon oil in the skillet and repeat the cooking process with remaining okra and an additional 1/2 teaspoon salt.
- Lower the heat to medium and heat the remaining 2 tablespoons oil in the skillet (no need to wash). Add the onion and cook, stirring, until softened, about 1 minute. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the shrimp and sprinkle with the sazón. Cook, stirring occasionally, until the shrimp are just cooked through and the sazón toasts and becomes fragrant, about 3 minutes.
- Return the okra to the pan of shrimp and stir just to combine. Remove from the heat, add the cilantro and finish with several squeezes of lime.
SPICY SHRIMP
Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. -Bob Gebhardt, Wausau, WI.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.
Nutrition Facts : Calories 490 calories, Fat 45g fat (24g saturated fat), Cholesterol 265mg cholesterol, Sodium 1464mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
SPICED INDIAN SHRIMP
Transform marinara into an Indian-style simmer sauce for shrimp with the help of garam masala, fresh ginger, and scallions. Serve atop steamed couscous for a quick yet satisfying weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Season shrimp with salt and pepper; sprinkle with garam masala. Add to skillet in a single layer and cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
- Reduce heat to medium; add remaining 1 tablespoon oil and swirl to coat. Add onion and ginger; cook, stirring, until onion is tender, about 8 minutes. Season with salt and pepper. Add marinara; simmer until slightly thickened, about 5 minutes. Remove from heat; stir in cream and shrimp with any accumulated juices. Season with salt and pepper. Serve over couscous, topped with scallions.
5 SPICE SHRIMP
This can be done as an appetizer before a meal or as a first course. 5 spice powder is usually found in all grocery stores now. Oriental stores would have it and it is good with a number of meats.
Provided by Tebo3759
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pat shrimp dry and coat them with the 5 spice powder and salt& pepper (on a plate or in a bag).
- Heat oil in a pan at medium high heat.
- Add shrimp, cook stirring until shrimp curl and turn pink, 1-2 minutes .
- Add the garlic and cook another 30 seconds.
- Add the wine and boil until reduced by half and shrimp are opaque, about 1 minute.
- Serve warm.
SPICED SHRIMP
Categories Mustard Shellfish Sauté Cocktail Party Quick & Easy Low Cal Shrimp Winter Oregano Gourmet
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 13
Steps:
- In a small bowl stir together all ingredients except shrimp and oil. Arrange shrimp in one layer on a baking sheet and sprinkle with half of spice mixture. Turn shrimp over and sprinkle with remaining mixture.
- In a heavy skillet (preferably cast-iron) heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 tablespoon oil in same manner.
- Serve shrimp with lemon wedges.
ONE-POT SPICED SHRIMP AND RICE
This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.
Provided by Kendra Vaculin
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
- Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
- Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
- Divide shrimp and rice among bowls and top with parsley.
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- Place the shrimp in a bowl and toss with the Cajun seasoning, oil, salt, and chili flakes. Set aside to marinate while you prep the veggies.
- Heat a large skillet over medium-high heat. Add the shrimp and sear for 2 minutes. Add the peppers and shallots to the pan then cook for 2 more minutes.
- Push the shrimp to the side of the pan and add the tomato paste. Let the tomato paste caramelize for 2-3 minutes, or until it had darkened and is sweet smelling. Stir it into the shrimp.
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- Place shrimp in a large bowl. In a medium bowl, whisk together 2 tablespoons olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes.
- Add 3/4 of the marinade to the bowl of shrimp and let marinate in refrigerator for 15 to 30 minutes.
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- Toast split peas, coriander, cumin, peppercorns and chile in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chile blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
- Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.)
- Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes. Add water and continue cooking for 1 minute. Serve immediately.
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- In a food processor, combine the ginger with the garlic, cilantro, basil, mint, cayenne, paprika, lime juice, honey, salt and the 2 tablespoons of olive oil and puree. Scrape the marinade into a large bowl, add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes or for up to 4 hours.
- Light a grill and oil the grates. Grill the skewers over high heat, turning once, until the shrimp are lightly charred and cooked through and the tomatoes are just beginning to burst, about 6 minutes. Serve right away.
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- Toss the shrimp with olive oil, Cajun seasoning, salt and cayenne until well coated. Spread onto an ungreased baking sheet in an even layer.
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- Using small scissors, cut lengthwise down the back of each shrimp shell; remove and discard vein. (Do not remove shells.) Rinse shrimp with water, and pat dry. Stir together shrimp, 2 tablespoons oil, and 3/4 teaspoon salt in a bowl.
- Preheat grill to medium-high (400°F to 450°F). Place a large cast-iron skillet on grill grates. Cover grill; let skillet preheat 5 minutes. Uncover grill; add remaining 2 tablespoons oil to skillet. Add shrimp; cook, uncovered, turning occasionally, until shrimp begin to turn pink, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring occasionally, until garlic is golden, shrimp are cooked through, and shrimp shells are beginning to crisp, 3 to 4 minutes.
- Remove skillet from grill; immediately transfer shrimp to a serving platter. Cut lemon in half; squeeze 1 lemon half over shrimp (discarding seeds). Sprinkle shrimp with cilantro and remaining 1/4 teaspoon salt. Cut remaining lemon half into wedges, and serve with shrimp.
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- Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil. Toss shrimp with cumin, coriander, turmeric, cayenne, 2 tablespoons oil, 1 teaspoon ginger, and 1 teaspoon salt on baking sheet until evenly coated. Broil shrimp until pink and cooked through, about 5 minutes.
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