SPRING HILL RANCH'S SHRIMP BISQUE
I doubt you've had a shrimp bisque like this lately. Welcome to the Great Southwest! We rarely get fresh seafood out here, but have certainly learned to make do (or better!) with what we can get. This wonderful bisque is warm and hearty and full of those lovely Southwestern flavors. I mention in the ingredients that home-ground...
Provided by Wiley P
Categories Seafood
Time 1h
Number Of Ingredients 15
Steps:
- 1. In a 3 1/2 quart (or a little larger) saucepan or Dutch oven over medium-high heat, heat the oil until it is shimmering. Sauté the onion until it is tender. Add the garlic and sauté for 1 minute longer. Stir in the flour until it is blended. Stir in the broth, cream, chili powder, cumin and coriander and bring them to a boil. Reduce the heat, cover and simmer for 5 minutes.
- 2. Add the shrimp to the soup and simmer them until the shrimp turn pink, about 5 minutes longer. Gradually stir 1 cup of the hot soup into the sour cream. Gently return that mixture back to the pan, stirring constantly. Heat it through, but do not let it boil.
- 3. If desired, garnish the servings with cilantro, avocado and additional shrimp.
SPRING HILL RANCH'S CREAMED SHRIMP
A different twist than your typical béchamel sauce based creamed shrimp, this is one of our favorite treats here at the ranch. We most often use frozen pre-cooked shrimp (remember, we're in New Mexico, far far away from the coast!), by simply rinsing and chopping them and then adding them to the saucepan in the last step. Quick...
Provided by Wiley P
Categories Seafood
Time 30m
Number Of Ingredients 16
Steps:
- 1. Drop the shrimp into boiling water for 2-3 minutes, until they have just turned pink. Drain, cool and coarsely chop them and set them aside.
- 2. In a food processor (or medium mixing bowl using an electric mixer), combine the butter, cream cheese, sour cream, heavy cream, Worcestershire sauce, dry sherry, lemon zest and juice, salt, hot pepper sauce, pepper and garlic powder. Process or mix until the sauce is smooth.
- 3. In a saucepan over medium heat, combine the sauce and the cooked shrimp, stirring just until the mixture is warmed through. Serve over toast, pasta or rice. Dust with a little paprika for color and garnish with coarsely chopped fresh parsley.
SPRING HILL RANCH'S PASTA WITH TOMATO CREAM SAUCE
I was pleasantly surprised at how light this dish actually is. It is a rich one but it's not heavy. The flavors really compliment each other nicely and I wouldn't change a thing about this one. We will be having this one many times in the future.
Provided by Wiley P
Categories Seafood
Time 1h
Number Of Ingredients 20
Steps:
- 1. In a large skillet over medium-high heat, heat the oil and melt the butter. Once the butter stops sputtering, add the onions, garlic and mushrooms (if using). Sauté them for couple minutes or so, 'til the onions begin to soften.
- 2. If you are using chicken pieces, add them to the onion mixture and continue to sauté until they are about cooked through, 4 or 5 minutes and leave them in the pan.
- 3. Pour in the tomato sauce, diced tomatoes, wine, salt, sugar, red pepper flakes and pepper. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
- 4. While the sauce is simmering, cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
- 5. While the pasta is cooking, if you are using uncooked shrimp, sauté them in a separate pan with a little butter until they are pink, about 3 minutes, then remove them from the heat, but keep them warm.
- 6. Remove the sauce from the heat, add in the cooked shrimp (if using) and stir in the cream. Add the cheese, and check the seasonings. If needed, thin the sauce with some of the reserved pasta water. Add the cooked pasta and chopped basil, toss and serve immediately.
CREAMY, GARLICKY SHRIMP SKILLET
This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.
SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE
Steps:
- In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.
SHRIMP SPRING ROLLS
I began making these egg rolls in college in my Food Science course, and I have made them countless times since with my own student. For best results, make sure the filling is cool before placing it into wrappers and the oil is hot-the egg rolls should sizzle when put into oil. -Laura Bakker, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 25
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and bouillon granules. Whisk in water and vinegar until smooth. Add the green pepper, pimientos, soy sauce, garlic and ginger. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside., In a small bowl, combine the cornstarch, sugar and salt. Stir in soy sauce until smooth; set aside., In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink. Remove and keep warm., Stir-fry the cabbage, mushrooms, water chestnuts and carrot in remaining oil for 2-3 minutes or until carrot is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add shrimp and green onions; set aside to cool., With one corner of egg roll wrapper facing you, place 1/3 cup shrimp mixture just below center of wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Fold bottom corner over filling. Moisten remaining edges of wrapper with water. Fold side corners toward center over filling. Roll spring roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 270 calories, Fat 12g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 438mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
FRESH SHRIMP SPRING ROLLS
Savory fresh shrimp spring rolls with tangy dipping sauce.
Provided by Anil Goklaney
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Cover noodles with boiling water for 20 minutes. Drain and set aside.
- Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
- Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
- Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 55.4 g, Cholesterol 78 mg, Fat 20.3 g, Fiber 5.3 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 905.2 mg, Sugar 17.8 g
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