Shrimpandsugarsnappeasaute Food

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SHRIMP BURGER



Shrimp Burger image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 burgers

Number Of Ingredients 28

1 stalk celery, small-diced
1/2 carrot, small-diced
1/4 yellow onion, small-diced
1 teaspoon each parsley, dill, tarragon and chives, cut into chiffonade
2 small cloves garlic, minced
1 fresh bay leaf
1 tablespoon Spanish paprika
Salt and ground black pepper
Sugar, as needed
1 to 1 1/2 pounds shrimp, peeled
4 tablespoons butter, plus more as needed
4 to 6 burger buns
Aioli, recipe follows
Cabbage-Apple Slaw, recipe follows
5 egg yolks
3/4 cup lemon juice
1/4 cup hot sauce
8 cups blended oil
Salt and ground black pepper
1 cup marigold or tarragon, chopped
1/2 head cabbage, shredded (3 to 4 cups)
2 apples, cut into julienne
Salt
1/2 cup lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon thyme leaves, chopped
Ground black pepper
Sugar, as needed

Steps:

  • Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use.
  • Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
  • Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
  • Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan).
  • To serve, top the burger with Aioli and Cabbage-Apple Slaw.
  • Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
  • While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week.
  • Mix together the cabbage and apples in a large bowl and season with salt.
  • Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.

PORTUGUESE SHRIMP



Portuguese Shrimp image

Wonderful tasting shrimp. Easy to make.

Provided by Dave

Categories     World Cuisine Recipes     European     Portuguese

Time 45m

Yield 8

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, or more as needed
1 onion, chopped
3 cloves garlic, minced
1 (12 fluid ounce) can ale, divided
5 sprigs parsley, stemmed and chopped
2 teaspoons tomato paste
2 teaspoons Portuguese hot pepper sauce (pimenta)
1 cube chicken bouillon
1 teaspoon ground paprika
2 pounds unpeeled large shrimp, deveined
1 teaspoon kosher salt

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
  • Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 6.3 g, Cholesterol 172.9 mg, Fat 2.9 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 614 mg, Sugar 2.9 g

PORTUGUESE SHRIMP AND SAUSAGE SOUP



Portuguese Shrimp and Sausage Soup image

Make and share this Portuguese Shrimp and Sausage Soup recipe from Food.com.

Provided by Pixies Kitchen

Categories     Easy

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 (14 1/2 ounce) can fire roasted diced tomatoes
4 red potatoes, quartered
8 ounces chorizo sausage, sliced 1/2-inch thick
1 cup quartered pepper, cubanelle
1 stalk celery, thinly sliced, 1/2 cup
1/2 cup white wine
1/2 cup water
1/4 cup finely chopped onion
1/2 teaspoon smoked paprika
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon thyme
1 lb medium shrimp, peeled and deveined

Steps:

  • Place all ingredients in crock pot except for shrimp. Gently stir until well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until veggies are tender.
  • Turn heat to high and add shrimp pushing them under the liquid. Cover and cook for an additional 15 minutes or until shrimp are cooked through. Garnish with cilantro.

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