SHRIMP WITH SPICY GREEN RICE
Taking a cue from the Venetian risi e bisi, a soupy rice-and-peas, this version with shrimp highlights sweet, crunchy sugar snap peas with Southeast Asian ingredients: the heat of chiles and ginger, the freshness of basil and cilantro, and the salty depth of fish sauce.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Turn a food processor on; drop garlic through feed tube and process until finely chopped. Add 2 tablespoons ginger, chile, basil, cilantro, fish sauce, and sugar; process until finely chopped. Add 1 tablespoon oil and 3 tablespoons water; process to a fine paste. (You should have 2/3 cup.)
- Heat remaining 3 tablespoons oil in a medium saucepan over mediumâ??high until shimmering. Add leek and remaining 1 tablespoon ginger; cook until leek is translucent, 3 to 4 minutes. Stir in rice and broth, along with 1 cup water. Bring to a boil, then reduce heat to mediumâ??low and simmer, covered, until rice is very soft, 17 to 18 minutes.
- Add shrimp; simmer, stirring once or twice, until opaque, 1 to 2 minutes. Stir in peas and herb paste. Remove from heat; season with salt. Serve immediately, with more cilantro and basil and lime wedges.
BASIL SHRIMP
This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.
Provided by Gail Laulette
Categories Seafood Shellfish Shrimp
Time 1h30m
Yield 9
Number Of Ingredients 10
Steps:
- In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
- Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
- Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 2.4 g, Cholesterol 243.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 426.4 mg, Sugar 0.3 g
GREEN SOUP WITH BABY SHRIMP AND BASIL
Provided by Molly O'Neill
Categories dinner, lunch, weekday, soups and stews, appetizer, main course
Time 30m
Yield Four servings
Number Of Ingredients 11
Steps:
- Place the cucumbers, scallions, jalapeno, cilantro and buttermilk in a blender and blend until smooth. Stir in lemon juice, 1/2 teaspoon salt and pepper to taste. Chill in refrigerator.
- Place the 1/2 lemon and 1 1/2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, add the shrimp, cover and cook until the shrimp turn pink, about 3 minutes. Drain. When the shrimp are cool enough to handle, peel them. Season with salt and pepper to taste.
- Taste the soup and adjust seasoning. Divide among 4 bowls and top with shrimp. Garnish with the basil and serve immediately.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 853 milligrams, Sugar 11 grams, TransFat 0 grams
SHRIMP WITH BASIL, GARLIC, AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
- Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
GREEN SOUP
This is a winter favorite, vegetarian soup that is adapted from Laurel's Kitchen. Mix in some milk to make a creamy version and feel free to experiment with vegetables or leave some un-pureed for more texture. Also, sometimes I blend it all after the addition of the spinach.
Provided by CaliforniaJan
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion, garlic and celery in oil until soft. Add 4 1/2 cups of stock, split peas, and bay leaves. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes.
- Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender.
- Remove bay leaves and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve.
Nutrition Facts : Calories 202.7, Fat 3.4, SaturatedFat 0.5, Sodium 474.4, Carbohydrate 32.4, Fiber 13.7, Sugar 6.8, Protein 13.8
CREAMY GREEN BEAN SOUP
Creamy green bean soup my mother always made from fresh green beans out of the garden!
Provided by mindis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 466.6 calories, Carbohydrate 20.3 g, Cholesterol 104.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1775.5 mg, Sugar 3.7 g
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