Bonnies Shrimp With A Kick Recipes

Steps:

• 1. GETTING READY! You will need two large skillets and a small saucepan for the sauce.
• 2. MAKE THE ASIAN SAUCE, FIRST If you like a lot of sauce; you can always double this recipe. Add one tablespoon of butter to the saucepan over medium low heat and melt it. Add one tablespoon sesame oil. Add one tablespoon of minced garlic and 2 tablespoons fresh grated ginger and stir. Add the 4 tablespoons soy sauce, stir and add the chopped green onions. Cook a couple of minutes over low heat. Turn off the heat. Set aside.
• 3. COOK THE NOODLES, SECOND Put salted water on to boil. When it boils add the spaghetti, cook and drain. Keep hot and Set aside.
• 4. PREPARING THE FROZEN VEGETABLES, THIRD Run cold water over the Normandy Blend frozen vegetables (a Birds Eye product) in a colander and drain. Press the vegetables between some paper towels. Set aside. NOTE: This is an especially good product to use for this dish because it contains carrots, cauliflower, broccoli, yellow squash and zuchinni. By just rinsing the vegetables and pressing the water out, they cook perfectly in a couple of minutes. Saves you a lot of prep work, too.
• 5. NOW, LET'S COOK THE MEAL!
• 6. COOK THE VEGETABLES Heat 2 tablespoons olive oil in large skillet over medium heat. Add the onions, garlic, celery, red bell pepper, cook about 5 minutes, then add the Normandy Blend veggies to the skillet mixture and cook 2 minutes more. All the vegetables should be crisp tender. Remove from heat and set aside.
• 7. COOK THE SHRIMP In this last step, we will bring the completed dish together very rapidly. Add 2 tablespoons sesame oil to a large skillet over medium heat. Add the shrimp and cook until they are golden brown and the tails are salmon pink. Remove the shrimp to a small bowl. Add the spaghetti to the hot pan and with two large wooden spoons, toss the spaghetti gently, several times to pick up the good shrimp flavor in the pan. Then add the Asian sauce, toss again, add the vegetables, toss again, pile the shrimp on top and serve right from the pan. Enjoy!

Steps:

• 1. Chop the artichoke bottoms and set aside.
• 2. Chop the fennel bulb, onion and mince the garlic.
• 3. Place the shrimp in a bowl of water to thaw. You will add the shrimp in the last step, just to heat it through. It is already cooked. This will keep it from getting tough.
• 4. Thaw the scallops according to package directions.
• 5. Heat one tablespoon of olive oil in a large soup pot over medium heat. Add minced garlic and chopped onion and cook until tender and brown, stirring frequently.
• 6. Add the chopped fennel bulb and cook about five minutes more.
• 7. Add the minced anchovies to the chicken broth and stir. They are soft; you can easily mash them with a fork. The addition of anchovies , which is the secret ingredient, adds great fish flavor to the stew, and no you won't taste anchovies!
• 8. Then add the broth and anchovy mixture to the pot. Add tomatoes, lemon juice, basil and cayenne. Bring to a boil, reduce heat, cover the pot and simmer 15 minutes.
• 9. Add pasta to the pot and cook 10 minutes, stirring once.
• 10. Add the scallops and chopped artichoke bottoms.
• 11. Simmer over low heat 10 minutes more, then add the shrimp just to warm through and serve immediately with some crusty bread. Enjoy!

Steps:

• Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
• Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
• Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
• Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
• Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
• Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.
• Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls).
• Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions.

Steps:

• I used 10 jumbo frozen raw shrimp, with tail on and head off. Select enough shrimp for one single layer in the Air Fryer. Start by thawing shrimp under cold running water for 3 minutes. Drain. Set Air Fryer at 350 degrees. While the shrimp is draining: In a small mixing bowl, add 1 tablespoon of olive oil, kosher salt, a teaspoon of garlic powder, and a dash or two of coarse ground pepper. Stir to combine. Blot the thawed shrimp with paper towels and put them in the oil mixture. Add the shrimp and toss gently to coat.
• Place the oiled shrimp in the Air Fryer in one layer, and Cook 7 to 8 minutes or just until they start to turn pink. Serve immediately. 7 minutes was perfect. Enjoy!
• Here is how it looks. Juicy and tender. Enjoy!
• This is a picture of my shrimp cocktail recipe that I use when I make my easy homemade cocktail sauce. It is posted this on site. Don't miss it, it is so easy and the cocktail sauce is so good with this Jumbo Air Fryer Shrimp! Here is the link: https://www.justapinch.com/recipes/drink/cocktail/bonnies-cocktail-sauce-for-shrimp.html?r=1

Steps:

• Combine cornstarch, salt and cayenne in a shallow dish.
• Beat egg whites in a mixing bowl until stiff peaks form.
• Place coconut in a zipper bag or on a plate.
• Make a slit down inner curve of shrimp and press lightly to flatten shrimp.
• Coat shrimp with cornstarch mixture.
• Holding each shrimp by the tail dip in egg mixture.
• Coat shrimp with coconut.
• To FRY: in hot oil (375°F) fry shrimp a few at a time for 1 1/2 to 2 minutes on each side- or until golden brown- don't overcook! Drain on paper towels or a clean brown paper bag.
• To BAKE: in a 450°F oven bake shrimp on a lightly oiled baking sheet for 12-14 minutes or until brown turning once.