Shrimpstuffedmirlitonsnolacuisine Food

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ROASTED SHRIMP COCKTAIL LOUIS



Roasted Shrimp Cocktail Louis image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

Steps:

  • Preheat the oven to 400 degrees F.
  • Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
  • Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

ROASTED SHRIMP COCKTAIL LOUIS



Roasted Shrimp Cocktail Louis image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

2 pounds large (16 to 20 count) shrimp, peeled, deveined, with the tails on
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

Steps:

  • Preheat the oven to 400 degrees F.
  • Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, toss well and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
  • Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

SHRIMP-STUFFED MIRLITONS



Shrimp-Stuffed Mirlitons image

The mirliton is a pale green squash with an end puckered up like a toothless granny. They are native to Louisiana, but if you grew up eating from certain Latin American culinary canons, you might know them as chayote. In New Orleans, mirliton stuffed with shrimp is a dish both common and fancy. The chef David Guas, who grew up in Louisiana and now runs the Bayou Bakery in Washington, D.C., ate this version at his Granny Lilly's holiday table in Amite, La. His recipe is a version of her original, but with a touch of heat from cayenne pepper as influenced by Justin Wilson, a relative who had a long-running cooking show on New Orleans public television that he punctuated with the tagline "I guaranteeeeee!" Use the freshest shrimp you can find. Something from the Gulf of Mexico would lend authenticity. And be careful scooping the flesh from the mirlitons. The skin is thin and can break easily.

Provided by Kim Severson

Categories     dinner, lunch, main course

Time 1h30m

Yield 6 entree or 12 side dish servings

Number Of Ingredients 18

6 mirlitons (chayote squash)
1/4 tablespoon butter, softened
1/2 teaspoon lemon juice
1 1/2 teaspoons chopped parsley
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/3 teaspoon cayenne
1 tablespoon Worcestershire sauce
3/4 cup bread crumbs
1 tablespoon grapeseed, canola or other neutral oil
3/4 cup sweet onions, chopped
2 tablespoons bell peppers, diced small
2 tablespoons celery, diced small
2 1/4 teaspoons minced garlic (3 to 4 cloves)
1/2 cup chopped green onions
1/2 cup chopped tomatoes
12 ounces of chopped shrimp (about 13 large, unpeeled shrimp)
1 1/3 cups shrimp, chicken or vegetable stock

Steps:

  • Cut mirlitons in half and scoop out the large seed in the middle. Boil in salted water to cover for 25 minutes, or until tender when punctured with the tines of a fork. Be careful not to overcook.
  • Drain and cool for 15 minutes, then scrape out insides into a colander to drain. Leave 1/4 inch of flesh inside shell, being careful not to puncture skin.
  • Chop drained mirliton flesh and add to a medium bowl. Mix in butter, lemon juice, parsley, salt, pepper, cayenne, Worcestershire sauce and 1/2 cup bread crumbs; set aside.
  • Heat oven to 375 degrees. Heat oil in a medium saucepan or cast-iron skillet over medium heat. Add onion, bell pepper and celery and sauté until almost translucent. Add garlic, green onion and tomatoes for just about 2 minutes. Add shrimp for 30 seconds to give them a touch of color. Quickly remove pan from heat and let it sit for 3 to 5 minutes to cool slightly. Fold sautéed ingredients into mirliton mixture.
  • Scoop stuffing mixture into each mirliton half. Place mirliton in an oven-safe 1 1/2-inch deep pan. You may need two pans. Dust top of each mirliton evenly with remaining bread crumbs. Pour stock into pans to a half-inch depth, before covering and baking. Cover pans tightly with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes or until tops are lightly browned.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 5 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1346 milligrams, Sugar 3 grams, TransFat 0 grams

NO FUSS PEEL N'EAT SHRIMP



No Fuss Peel n'Eat Shrimp image

Provided by Sunny Anderson

Categories     appetizer

Time 27m

Yield 4 to 6 as appetizer

Number Of Ingredients 13

1 pound large shell-on deveined shrimp
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

  • Preheat oven to 350 degrees F.
  • Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
  • Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

MEDITERRANEAN SHRIMP LINGUINE



Mediterranean Shrimp Linguine image

This picture-perfect linguine is a feast for the eyes and, with a hint of heat, a treat for the palate. -Megan Hidalgo, Quarryville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 package (16 ounces) linguine
2 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
6 tablespoons olive oil
4 garlic cloves, minced
1 cup chopped roasted sweet red peppers
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh parsley
1/2 cup white wine or chicken broth
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
3/4 cup crumbled feta cheese
2 tablespoons lemon juice

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp and onion in oil until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in the red peppers, olives, parsley, wine, pepper flakes, salt, oregano and pepper. Reduce heat., Drain linguine, reserving 1/2 cup cooking water. Add linguine and reserved water to the skillet. Stir in cheese and lemon juice; cook and stir until cheese is melted.

Nutrition Facts : Calories 462 calories, Fat 16g fat (3g saturated fat), Cholesterol 144mg cholesterol, Sodium 610mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

SHRIMP LOUIS PASTA SALAD



Shrimp Louis Pasta Salad image

Make and share this Shrimp Louis Pasta Salad recipe from Food.com.

Provided by Tootsie

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups spiral shaped pasta, uncooked
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1/2 cup chopped fresh tomato
1/2 cup sliced green onion
1/4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley

Steps:

  • Cook pasta according to package directions; drain.
  • Rinse with cold water to cool quickly; drain well.
  • Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
  • Stir in cooled pasta and remaining ingredients.
  • Serve immediately or cover and refrigerate.

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
  • Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

SHRIMP STUFFED MIRLITONS (NOLA CUISINE)



Shrimp Stuffed Mirlitons (NOLa Cuisine) image

I LOVE CHAYOTES!!! So finding this creole recipe using chayotes was a welcome surprise. Mirlitons (chayotes) grow in abundance in southern Louisiana. This version is stuffed with shrimp and sounds absolutely delicious - can't wait to try them!

Provided by Jostlori

Categories     Vegetable

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 16

2 large chayotes (mirlitons)
3 tablespoons unsalted butter
1/2 link andouille sausage, finely diced (6-8 oz.)
1/2 large onion, finely diced
1 celery rib, finely diced
1 small red bell pepper, finely diced
1 teaspoon creole seasoning
2 tablespoons garlic, minced
1/2 lb small raw shrimp, peeled and chopped
1/2 loaf day old French bread, sliced and baked in a 300 degree oven until crispy, but not browned. Ground in a food Processor to m
1/2 cup green onion, thinly sliced
kosher salt, Black Pepper and Cayenne to taste
1/2 cup breadcrumbs
1/8 cup parmesan cheese, grated
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt

Steps:

  • Cut the Mirlitons in half lengthwise, remove the seeds.
  • Bring a large pot of water to a boil, season with salt as you would pasta water. Add a few Bay leaves and a bundle of fresh Thyme. When the water comes to a boil add the mirliton halves, and simmer for 45 minutes, or until tender. Cool.
  • When the mirlitons are cool scoop out most of the pulp, leaving a shell about 1/2 inch thick. Dry the shells by patting with a paper towel. Reserve 1/2 of the the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.
  • In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until slightly browned.
  • Add the onion, celery and bell pepper and the creole seasoning, cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
  • Add the garlic, Mirliton flesh and Thyme, cook for 2 minutes more.
  • Add the shrimp and green onions and cook until the shrimp turn pink.
  • Add 1/2 Cup water (or Shrimp Stock if you have any on hand) and 1 Cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper and cayenne.
  • In a small bowl, combine the ingredients for the topping.
  • Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.

Nutrition Facts : Calories 1419.7, Fat 49.8, SaturatedFat 26.8, Cholesterol 252.2, Sodium 4277.7, Carbohydrate 186.2, Fiber 13.4, Sugar 16, Protein 59.5

LINGUINE WITH SHRIMP AND MUSSELS



Linguine With Shrimp And Mussels image

Provided by Glenn Collins

Categories     dinner, pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

1/4 cup chopped onion
2 cloves garlic, chopped
Small amount of olive oil
1 can (1 1/2 pounds) Italian plum tomatoes, drained and squeezed
1 tablespoon capers
1/2 teaspoon salt
2 tablespoons white pepper, or to taste
1 teaspoon chopped parsley
1/2 pound medium black olives (nicoise)
2 tablespoons olive oil
1/2 cup white wine
12 large mussels
1 pound medium shrimp
1/4 teaspoon crushed red pepper
1 pound linguine

Steps:

  • Saute onion and garlic in a little oil.
  • Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes. Add parsley and olives.
  • In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open. Remove mussels.
  • In the same liquid steam shrimp until just barely done.
  • Meanwhile, cook linguine to the desired doneness. Drain.
  • Remove shells from mussels and shrimp, and mix with the sauce.
  • Pour over cooked linguine.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams

SHRIMP MOLD (NEW ORLEANS STYLE)



Shrimp Mold (New Orleans style) image

My Grandmother's recipe - the best I have had. This is not spicy. ONE NOTE: I never have luck removing things from molds so I always use a decorative serving mold, never messy. Serve with gourmet crackers. You should use seasoned boiled shrimp to add to the flavor. Watch it dissapear! Yummy!

Provided by Kikimony

Categories     < 15 Mins

Time 15m

Yield 1 Mold

Number Of Ingredients 11

1 1/2 cups chopped cooked shrimp (seasoned boiled shrimp, save some liquid)
3/4 cup chopped green onion
3/4 cup chopped celery
1 can tomato soup
8 ounces softened cream cheese
2 tablespoons knox gelatin
1/3 cup shrimp, liquid
1 cup mayonnaise
4 dashes Tabasco sauce
2 dashes Worcestershire sauce
salt

Steps:

  • Bring soup to boil.
  • Dissolve gelatin in shrimp liquid.
  • Add soup to cream cheese and blend until smooth.
  • Add gelatin to soup- mix and add vegetables and mayonnaise.
  • Add seasonings and salt to taste.
  • Pour in greased mold.
  • Cover with Saran Wrap and chill at least 4 hours before serving.
  • (Preferably overnight).

COUNT ARNAUD'S SHRIMP COCKTAIL SAUCE



Count Arnaud's Shrimp Cocktail Sauce image

This recipe is supposedly from Count Arnaud's family, founders of the renowned Arnaud's Restaurant in New Orleans, LA.

Provided by Member 610488

Categories     Onions

Time 20m

Yield 1 cup

Number Of Ingredients 10

3 tablespoons vegetable oil
3 tablespoons olive oil
2 tablespoons white vinegar
1 tablespoon hot paprika
1/2 teaspoon white pepper
2 ounces parsley, chopped
1/2 teaspoon salt
4 tablespoons creole mustard
1/3 cup celery, chopped
1/2 small white onion, minced

Steps:

  • Puree all ingredients in blender. Chill and serve on or with peel and eat shrimp.

Nutrition Facts : Calories 828.7, Fat 84.7, SaturatedFat 11.2, Sodium 1913.4, Carbohydrate 17.8, Fiber 7.8, Sugar 5.2, Protein 5.8

MIRLITON, ANDOUILLE AND SHRIMP DRESSING



Mirliton, Andouille and Shrimp Dressing image

This is a typical Thanksgiving dish in southern Louisiana.

Provided by Kim Severson

Categories     casseroles, side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

Salt
4 mirlitons (also called chayote)
1 1/2 pounds unsalted butter
2 yellow onions, in medium dice
2 bell peppers, in medium dice
4 stalks celery, in medium dice
2 bay leaves
Freshly ground pepper
Creole seasoning mix, to taste
1 baguette
1 1/2 pounds medium shrimp (30 per pound), peeled and deveined
1 pound andouille sausage, or smoked Polish sausage, in quarter-inch slices
1 cup shrimp stock (see note)
1 bunch green onions, julienned
1 cup grated Parmesan cheese
2 cups panko

Steps:

  • Bring about a gallon of water, with 3 tablespoons of salt, to boil in a large pot. Add mirlitons and cook covered for 30 minutes. When tender, remove to a bowl of ice water. Once cooled, peel, then cut each in half and remove seed. Cut into medium dice and reserve.
  • Heat oven to 350 degrees. Melt butter over medium heat in a large Dutch oven. Add onions, peppers, celery, bay leaves, salt, pepper, and Creole seasoning. Cook for 25 minutes, until vegetables are soft, and butter browns slightly.
  • Meanwhile, tear up baguette and grind in food processor with metal blade attachment.
  • Add shrimp to vegetables. When shrimp begin to take on color, add ground bread. Cook for 5 minutes, stirring constantly, to fully incorporate bread and let it absorb liquid. Remove from heat and add mirlitons, sausage, stock, green onions, and cheese. Stir well and adjust seasoning. Transfer to 9-inch-by-12-inch casserole and top with panko. Bake until warm and crusty, about 30 minutes.

Nutrition Facts : @context http, Calories 976, UnsaturatedFat 24 grams, Carbohydrate 46 grams, Fat 78 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 47 grams, Sodium 1110 milligrams, Sugar 7 grams, TransFat 3 grams

SHRIMP LO MEIN



Shrimp Lo Mein image

I crave the noodles on those Chinese buffets and found this easy recipe in one of my cookbooks. I've changed a few things to make it easier to prepare.

Provided by Chill

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces thin chinese noodles
2 teaspoons sesame oil
1/2 bunch green onion, sliced in 1-inch pieces
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/2 teaspoon sugar (or Splenda)
1/4 teaspoon black pepper
2 tablespoons canola oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
12 ounces shrimp, shelled and deveined
1 tablespoon dry sherry
8 ounces bean sprouts

Steps:

  • Cook noodles according to directions (mine were 3 mins). Drain and rinse under cool water. Combine noodles and sesame oil and set aside.
  • Combine oyster and soy sauce with sugar and pepper in small bowl and set aside.
  • Heat wok or large skillet and add oil. Add ginger and garlic and stir fry ten seconds. Add shrimp and stir fry until pink, about 1 minute. Add onions and sherry; stir fry 15 secs.
  • Add 1/2 of the bean sprouts and fry 15 secs, then add the rest of the sprouts and stir fry.
  • Add oyster sauce and noodles and stir fry until thoroughly heated, about 2 minutes.

Nutrition Facts : Calories 626.7, Fat 36.4, SaturatedFat 4.7, Cholesterol 107.2, Sodium 1422.5, Carbohydrate 56.4, Fiber 4.9, Sugar 3.6, Protein 21.6

SHRIMP ÉTOUFFéE



Shrimp Étouffée image

Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren't readily available in most places. This version, with shrimp, is more than a worthy substitute, and an excellent dish all its own. The dish takes its name from the French word "étouffée," which nods to its protein being smothered with sauce. This recipe uses a shortcut version of a roux: The flour is added after the onion, celery, bell pepper and garlic have already been sautéed in the butter. If you omit the hot sauce, add apple cider vinegar in its place.

Provided by Vallery Lomas

Categories     weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
1/2 green bell pepper, finely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3/4 cup chicken or vegetable stock
1 tablespoon hot sauce, or to taste
1 dried bay leaf
2 teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1 pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving

Steps:

  • In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
  • Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
  • Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
  • Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.

FETTUCCINE WITH SHRIMP



Fettuccine With Shrimp image

Provided by Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds medium-size shrimp
3 small zucchini, about 3/4 pound
3 quarts water
Salt to taste
3/4 pound fettuccine
2 tablespoons olive oil
1 tablespoon finely chopped garlic
2 cups cubed ripe plum tomatoes
1/4 teaspoon hot red pepper flakes
Freshly ground pepper to taste
1/2 cup coarsely chopped fresh basil leaves
1/4 cup freshly grated Parmesan or peccorino cheese, optional
2 tablespoons butter

Steps:

  • Peel and devein the shrimp.
  • Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
  • Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
  • Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
  • Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.

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NINJA FOODI SHRIMP SCAMPI LINGUINE - URBAN BLISS LIFE
Step 1 - Select Sear/Sauté. Set the temperature to MD:HI. Select Start/Stop to begin, and allow the Ninja Foodi to preheat for 2 to 5 minutes. Step 2 - Place the butter in the pot. Once the butter is completely melted, add the shallot and garlic. Sauté, stirring often, for 1 minute.
From urbanblisslife.com


SHRIMP-STUFFED MIRLITONS | SOUTHERN LIVING
Directions. Step 1. Preheat oven to 400°F. Arrange squash halves, cut sides down, in a 13- x 9-inch baking dish. Add 1/4 cup water, and cover with aluminum foil. Bake until squash is tender but still firm, 45 minutes to 1 hour. Set aside until cool enough to handle, about 20 minutes. Reduce oven temperature to 375°F.
From southernliving.com


THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
Cook stirring occasionally until fragrant, about 20 seconds. Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes. Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
From cafedelites.com


SHRIMP STUFFED MIRLITONS - THIS OLE MOM
Instructions. Pour water covering the mirlitons. Add the crab boil. Parboil mirlitons until you can pierce mirlitons with a fork. Once mirlitons are done place mirlitons in an ice water bath and let set for 15 minutes or until cool. Melt 1/2 stick butter in saucepan and cook shrimp until pink and firm, set aside.
From thisolemom.com


5 WORST FOODS FOR BLOOD CIRCULATION, SAY DIETITIANS
Shutterstock. Trans fats are known as the worst possible kind of dietary fats for your health. In fact, studies have linked consumption of these fats to higher LDL (bad) cholesterol and lower HDL (good) cholesterol, chronic inflammation, heart disease, cancer, and diabetes.While the Food and Drug Administration (FDA) banned these fats back in 2018, some foods still …
From eatthis.com


MIRLITONS AND SHRIMP | WHERE NOLA EATS | NOLA.COM
Add shrimp, salt, black pepper, green onions and parsley. Cook until shrimp turn pink Remove from heat. Let cool slightly. Stir in the eggs, bread crumbs and hot sauce. Mix well and spoon into ...
From nola.com


SHRIMP-STUFFED MIRLITON | ENTERTAINMENT/LIFE | THEADVOCATE.COM
Reserve meat and save shells for stuffing. 2. In a 12-inch cast-iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers, minced …
From theadvocate.com


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From faangthai.com


THE 13 WORST FOODS FOR YOUR SKIN (AND WHAT TO EAT INSTEAD)
And the high saturated fat content in these foods is related to health problems including high cholesterol, obesity, coronary artery disease and metabolic syndrome (which is associated with psoriasis), Dr. Zeichner says. 10. Flavored Yogurt. While plain yogurt is not largely linked to acne breakouts, flavored varieties can inflame your skin.
From livestrong.com


LOW HISTAMINE RECIPES - A COLLECTION OF FAVOURITES
Low histamine soup recipe: Soups are a big favourite in this household, because they are so easy. Simply make a big batch at the beginning of the week and have for lunch with my seeded crackers. Side note: One of my favourite low histamine hacks is using sweet paprika to season my foods. Compared to normal paprika it’s low in histamine, but ...
From efiaskitchen.com


THE BEST SHRIMP COCKTAIL RECIPE | MEL'S KITCHEN CAFE
Combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds in a large pot. Cook the mixture over medium-high heat, stirring every so often, until the water registers 170 degrees and the shrimp are just beginning to turn pink, 5 to 7 minutes.
From melskitchencafe.com


SHRIMP LO MEIN (BEST CHINESE RECIPE) - RASA MALAYSIA
Heat up a skillet on high heat. Add the cooking oil. Saute the garlic, then add the shrimp and stir-fry until the surface turns white. Add the bok choy and red bell pepper, stir to combine well. Add the Sauce into the skillet, stir to mix with the ingredients. Transfer the Lo Mein into the skillet, stir to coat well with the sauce and combine ...
From rasamalaysia.com


LA COCINA FOODS - THIN TORTILLA CHIPS
Welcome to La Cocina Foods, home of our famous thin tortilla chips! Find nutritional information as well as some of our great recipes and side dishes to compliment the great taste of La Cocina chips. La Cocina Foods is well known for its thin tortilla chips, as well as a thicker restaurant style dipping chip, sold under the Taco Shack brand name.
From lacocinafoods.ca


RECIPE: MIRLITON, ANDOUILLE AND SHRIMP DRESSING - THE NEW YORK …
2 cups panko. 1. Bring about a gallon of water, with 3 tablespoons of salt, to boil in a large pot. Add mirlitons and cook covered for 30 minutes. …
From nytimes.com


SHRIMP LO MEIN (ONLY 30 MINUTES) - MOMSDISH
Add all vegetables back to the skillet and press garlic into the mixture. Add cooked shrimp into the skillet with vegetables. Pour sauce over the ingredients and let them simmer for about 2 minutes. Add cooked noodles and toss everything together. Cook for a minute and remove from the heat.
From momsdish.com


25 EASY SHRIMP FOIL PACKET RECIPES - HOW TO COOK SHRIMP IN FOIL
2. Your Yard Needs These Perennial Flowers and Plants. 3. Then and Now: The Cast of 'Yellowstone'. 4. Fish House Punch. 5. Dad Jokes To Keep the Whole Family Laughing. Country Living editors select each product featured.
From countryliving.com


LINGUINE WITH SHRIMP SCAMPI {30-MINUTE MEAL} | MEL'S KITCHEN CAFE
Add the linguine and cook until al dente, 7-10 minutes. Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic. Sautè for 1 minute. Don’t burn the garlic. Add the shrimp, salt and pepper and sautè just until shrimp turns pink, five minutes. Remove from heat.
From melskitchencafe.com


31 HISTAMINE INTOLERANCE FRIENDLY RECIPES - MEAL PREP ON FLEEK™
Sheet Pan Everything Bagel Salmon with Potatoes & Broccoli. Instant Pot Paleo Butternut Squash Risotto. Cauliflower “Fried” Rice Bowl. Low Histamine Turkey, Kale & Sweet Potato Skillet. Low Histamine Sheet Pan Fajitas. Spatchcocked Chicken with Herbed Ghee Rub. Apple & Herb Roast Chicken. Turmeric Ginger Salmon in Foil.
From mealpreponfleek.com


FRESH AND TASTY DINNER WITH SHRIMP LINGUINE - MEDIUM
Cooking for every meal takes more energy for sure from cutting to cook and to wash the dishes, yet the taste of fresh food makes me happy. For tonight dinner, I happen to get enough amount when ...
From medium.com


28 AUTHENTIC SOUL FOOD RECIPES - INSANELY GOOD
10. Sweet Tea Fried Chicken. Combine a soul food and a soul drink when you make this recipe! Brine your chicken pieces in sweet tea for a sweet and salty finish that puts KFC to shame. The sweet tea brine infuses the meat with its sweet flavors– leaving you with tender pieces that are oozing sweet tea juice.
From insanelygoodrecipes.com


30 SIMS 4 CUSTOM FOOD ITEMS YOU NEED IN THE GAME (CC FOOD)
Download The Gingerbread House Here. 13. Hot and Sour Soup. Hot and sour soup is such a delicious meal to get at a restaurant and looks so delicious in The Sims 4. This seems like the perfect item of custom food to add to a restaurant …
From ultimatesimsguides.com


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