Cosa Cosa Shrimps Recipes

Steps:

• For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Saute the onions and turkey bacon for 3 minutes. Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar. Simmer for 25 minutes.
• Sprinkle the shrimp with salt, pepper and the smoked paprika. In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute. Transfer the shrimp to the tomato sauce and simmer for 2 minutes.
• For the polenta: Bring 3 cups water to a boil in a large saucepan. Stir in the polenta and reduce the heat to a simmer. Cook for 10 minutes. Stir in the heavy cream, Parmesan, butter and lemon zest. Taste and season with salt and pepper.
• To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce. Garnish with the turkey bacon and parsley.

Steps:

• Admire the shrimp, then clean them.
• Let shrimp sit in sea salt & lime juice for ½ to 1 hour.
• Put shrimps on skewers.
• Dip liberally in Piri-Piri Sauce.
• BBQ for 3 minutes on each side.

Steps:

• Rub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes.
• Preheat grill or oven to 450 degrees F.
• While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don't have a mortar, put all ingredients in blender, with teaspoon of vinegar.)
• Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined.
• Place shrimp on hot grill and sear both sides until pink. Remove shrimp.
• Set shrimp onto platter, spoon over green sauce and serve.

Steps:

• In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
• Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
• Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.