Recipe for Shrimp Noodle Bowl

Recipe for Shrimp Noodle Bowl is a post from: TasteForCooking

For the Grits…

4-5 cups shrimp or chicken stock
1 cup yellow stone ground grits
1 cup grated white cheddar cheese
¼ cup heavy cream
Freshly ground black pepper
2 tsp Salt
3 green onions, thinly sliced, for garnish

Tips:  Try not to use quick cooking grits as it is not the same!

Directions for grits:

1. Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes for a total of 15-20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper. 

Shrimp

½ pound thick cut bacon
2 tablespoons pure olive oil
20 large shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper

1. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Cut into pieces.
2. Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high, season the shrimp with salt and pepper, add the shrimp and the garlic to the pan and sauté until golden brown on both sides and just cooked through, 1-2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 3 shrimp. Drizzle the top with some of the bacon/garlic oil that the shrimp were sautéed in and sprinkle with some of the bacon & green onions.

Shrimp and Grits Recipe is a post from: TasteForCooking

Sizzling shrimp popcorn

Ingredients

• 1/4 cup unpopped popcorn kernels
• 1 tablespoon unsalted sweet butter
• Smoked paprika to taste
• Salt and pepper to taste
• 1 1/2 cups rock shrimp (or small baby shrimp)
• 1/4 pound whole unsalted sweet butter
• 2 tablespoons chopped garlic
• 20 sprigs Italian parsley, picked and roughly chopped
• 10 sprigs mint, picked and roughly chopped
• 1 cup sharp Cheddar cheese
• 2 jalapenos, sliced thinly

Preparation

In a 3-quart stock pot, melt butter over medium heat. Add popcorn kernels and heat until all popped. Transfer from pot into large mixing bowl and toss in smoked paprika, salt, and pepper.

In a saute pan, melt butter over medium heat. Add chopped garlic and lightly toast, constantly stirring. Add shrimp and saute for 30 seconds, constantly stirring — be careful not to overcook shrimp. Finish with salt and pepper.

Pour the contents of the pan with the shrimp over the popcorn and add jalapenos, parsley, and mint. Toss until the popcorn is well coated. Place in a large serving bowl and garnish with shaved Cheddar cheese.

Serving Size

Yield: 12 servings – recipe by Todd English featured on the Todayshow.com

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Shrimp with Popcorn Recipe – great appetizer is a post from: TasteForCooking

Ingredients:

1 box scalloped potatoes
2 1/4 cups of water
1/3 cup milk
1 pound peeled and deveined cooked shrimp
3 cups fresh baby spinach, coarsley chopped
4 ounces of shredded Colby-Monterey Jack cheese

Combine the potatoes as usual with sauce, water and milk.  Bring to a boil  Reduce heat and cover.  Simmer for 8 to 10 minutes until potatoes are tender.  Add shrimp and spinach.  Cook and stir for 3 to 5 minutes.  Stir in cheese until melted.

You can also add the shrimp and spinach to potatoes au gratin.

Easy Scalloped Potatoes and Shrimp is a post from: TasteForCooking

It was part of this “Martha’s simply scrumptious shrimp dishes“… the domestic guru shares three flavorful, fresh and healthy recipes. There are also a few other shrimp recipes on there that sounds delicious. In the August issue of Martha Stewart Living, Martha Stewart shares her tips and recipes for three flavorful, fresh and healthy dishes that are perfect for a summer get-together.

I am going to try making this one this weekend. Has anyone else tried this recipe yet ?

Grilled shrimp with cilantro, lime and peanuts

Ingredients

• 2 limes
• 2 teaspoons fish sauce
• 1/2 teaspoon sugar
• 1 pound (about 15) jumbo shrimp, shells on
• 2 teaspoons safflower oil
• Coarse salt and freshly ground pepper
• 1 1/2 cups coarsely chopped fresh cilantro
• 1/2 cup salted peanuts, coarsely chopped
• 2 scallions, finely chopped

Preparation

1. Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.

2. Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.

3. Toss shrimp with fish-sauce mixture, cilantro, peanuts and scallions. Juice remaining lime over shrimp.

Serving Size

Serves 4                  Recipe is from the todayshow.com recipe section

Here are some of our favorite Shrimp recipes that we have featured before

• Gwyneth Paltrow’s Mexican Dinner Family Style- Shrimp Tacos

• Shrimp and Cilantro Marinade Recipe – great appetizer

• Enchilado de Camarones Recipe

Recipe for Grilled shrimp with cilantro, lime and peanuts is a post from: TasteForCooking

It is possible to make a quick and easy dinner for the family that everyone loves. Make it your own; set up all the parts separately and then explore variations on a theme. The kids can eat black bean and brown rice tacos with guacamole and pico de gallo without hot chili. The grownups can have grilled shrimp, hot sauce…

Love,
gp

Gwyneth Paltrow’s Mexican Dinner Family Style is a post from: TasteForCooking

Ingredients

• 2 lb jumbo shrimp (precooked)
• 1/4 Cup fresh lime juice
• 1/4 Cup olive oil
• 1 Large red onion thinly sliced
• 1 Small Jared Pimento
• 1 lime (very thinly sliced)
• 1/4 Cup fresh cilantro
• 2 tbls old bay seasoning
• fresh ground pepper
• 1 Cup Italian dressing

Instructions

Separate the Shrimp into their own bowl and let them defrost. Mix all ingredients together to make marinade. Then add the shrimp and mix it all together.  Let shrimp marinate for at least 2 hours before serving.  Drain all or most of the liquid out but try to save as much of the cilantro, onion and pimentos as possible.

Shrimp and Cilantro Marinade Recipe – great appetizer is a post from: TasteForCooking

Ingredients:

2 cups white onion
1/2 cup green pepper
1/2 cup red pepper
8 cloves garlic – chopped
1/2 cup olive oil
3-4 fresh basil leaves or 2 tsp. dried basil
1 tsp oregano
1 tsp thyme
1 tsp cumin
2 bay leaves
1 pinch cayenne pepper
1 pinch paprika
3 cups fresh plum tomatoes diced
   or 1 large can diced tomatoes  (28 ounce w/ liquid)
1 can tomato paste (6 ounce)
1 1/2 cups white cooking wine (or dry white whine)
1 cup clam juice
1 cup chicken stock
1 cup fresh parsley
1 1/2 pounds cod filet cubed
1 pound med or large shrimp (peeled & deveined)
1/2 pound bay scallops
1 pound mussels (cleaned & debearded)
1/2 pound clams
1/4 cup cilantro

Directions: 

1.  Sauté the onions, peppers & garlic in olive oil, stirring occasionally
      until onions are soft. 

2.  Add tomatoes, tomato paste, wine, clam juice, chicken broth, basil,  
      oregano, thyme, cumin, bay leaf, 1/2 parsley and black pepper. Cover
      & simmer for 40 minutes.

3.  Add fish, shrimp, scallops, mussels & clams. Bring to a boil. Lower the
      heat and simmer about 7 to 10 minutes until mussels and clams open.

4.  Serve in bowls & add fresh chopped parsley (& cilantro if you like the
      taste,) to each bowl.

Tips:

Seafood Stew Cioppino Style is a post from: TasteForCooking

Ingredients
2 pounds of shrimp peeled & deveined
1/4 cup olive oil
1 white onion chopped
8 cloves garlic minced
1 green pepper chopped
1/4 cup fresh parsley chopped
1 – 8 ounce can tomato sauce
3 tablespoons tomato paste
1 – 4 ounce jar pimentos
1 1/2 cups white cooking wine (vino  seco)
3 tablespoons vinegar
2 bay leaves
1 teaspoon kosher salt
1 tablespoon black pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1/4 cup water

Directions:

Saute onion and green pepper in olive oil over medium heat for 5 minutes. Add minced garlic and cook an additional 2 minutes. Take pimentos with the water they come in and puree. Add pureed pimentos, parsley, can of tomato sauce, tomato paste, water, bay leaves, cooking wine, cumin, oregano, salt and pepper. Cook over medium heat for 15 minutes. Add shrimp and cook 20 to 25 minutes. Serve over white rice or pasta.

Tips:

If you don’t want to open a can of tomato paste for just 2 tablespoons, use 1/4 cup of your favorite jar sauce you already have on hand.

I use 20-25 count shrimp. You can certainly use any size you’d like (2 pounds total if you don’t want to have to adjust the sauce)

Buy shrimp that is peeled & deveined if you want to save about 20 minutes.

Serve over white rice.

Enchilado de Camarones Recipe is a post from: TasteForCooking