CAJUN SHRIMP AND CORN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
- Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.
Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD
Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Set grill to medium heat.
- Clean and remove shell from shrimp (leaving tail on).
- In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
- Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
- Place packet on grill and allow to cook 6 to 8 minutes.
- Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
- Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g
LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN
After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.
Provided by MommyDiva
Categories Appetizers and Snacks Tapas
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
- Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g
GRILLED SHRIMP & ROASTED CORN SALAD
This delish salad, made from marinated grilled shrimp, roasted corn and creamy avocado and dressed with spicy mayo sauce, is a surefire crowd-pleaser.
Provided by My Food and Family
Categories Shrimp
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Thread shrimp onto skewers; place in shallow dish. Mix next 4 ingredients. Pour half over shrimp; turn to evenly coat shrimp. Pour remaining half over corn; turn to evenly coat corn.
- Grill shrimp and corn 3 to 4 min. or until shrimp turn pink, turning shrimp occasionally. Transfer shrimp to plate. Continue to grill corn 9 to 11 min. or until tender, turning occasionally. Remove from grill.
- Cut kernels from ears of corn; place in medium bowl. Remove shrimp from skewers. Add to corn with avocados, mayo and hot sauce; mix lightly.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 970 mg, Carbohydrate 17 g, Fiber 3 g, Sugar 4 g, Protein 23 g
GRILLED CORN AND SHRIMP SALAD
Categories Salad Quick & Easy Backyard BBQ Shrimp Corn Grill Grill/Barbecue Watercress Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
- In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.
SHRIMP LINGUINE WITH HERBS, CORN AND ARUGULA
The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.
Provided by Colu Henry
Categories dinner, weekday, pastas, seafood, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
- Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
- Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
- Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.
GRILLED JUMBO SHRIMP
While a lexicographer might say that "jumbo shrimp" is an oxymoron, a chef knows it means something specific: Shrimp are marketed according to size, with different classifications depending on how many shrimp will constitute a pound. Jumbo shrimp are 11 to 15 per pound, and extra-large are 16 to 20 per pound; at the other end of the scale, miniature are 100 per pound, and small are 36 to 45\. In general, the larger the shrimp, the more expensive they are; but if you're peeling them or handling them in any way, the larger they are, the less work you have to do. A trade-off, like many things.
Yield 4 appetizer servings or 2 main course servings
Number Of Ingredients 3
Steps:
- Brush 1 teaspoon of oil over a barbecue rack or a ridged grill pan. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Using scissors, cut the shell down the center of the back of the shrimp. Brush the shrimp with the remaining 2 tablespoons of oil and sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate and serve.
GRILLED JUMBO SHRIMP AND LINGUICA WITH CORN
There are two things that really say summer to us-seafood and all things grilling. This dinner, made with shrimp, corn, and sausage, contains the fundamental ingredients of a shrimp boil. They're threaded onto skewers, grilled, and served with a spicy aioli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Using sharp kitchen shears, cut along back of shell of each shrimp, and devein (leave shells on). Combine oil, oregano, parsley, 3/4 teaspoon salt, and pepper in a large, shallow bowl. Add shrimp and corn, and toss to coat. Let marinate at room temperature for 30 minutes, tossing mixture occasionally.
- Preheat grill to medium-high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Divide shrimp, corn rounds, and linguica among 8 skewers, beginning and ending with the linguica. Grill, turning often, until shrimp are just opaque, 5 to 7 minutes. If corn begins to blacken before shrimp are cooked, move skewers to the coolest part of the grill to finish cooking. Serve skewers with lemon wedges for squeezing over shrimp, and aioli for dipping.
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- Preheat the grill to high heat. Remove the cornhusks and corn silk, and place the fresh Florida Sweet Corn and the shrimp on a rimmed baking sheet.
- Whisk 2 tablespoons lime juice, 2 tablespoons oil, honey and yogurt together. Add the crushed red pepper, lime zest, salt and pepper to taste. Whisk again. Set the vinaigrette aside.
- Toss the shrimp with 1 tablespoon of olive and salt and pepper to taste. Then brush the corn with 1 tablespoon of oil and salt and pepper to taste.
- Grill the corn for 8-10 minutes, turning every 2 minutes until all sides are slightly charred. Grill the shrimp for approximately 4 minutes, 2 minutes per side.
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- (Shrimp Prep) In a large zipper bag, add shrimp, lemon juice and season with salt, pepper and paprikal. Zip the bag tight and shake to coat the shrimp evenly. Set aside (3 mins)
- (Onion Prep) Peel outter layer of farmer's market onions and trim the roots. Keeping greens still attached, slice the onion in half lenghtwise. Set aside (5 mins)
- (Corn Prep) Hold the tip of the cob, and using a sharp knife, slice down along the cob to remove the kernels. Set aside (5 mins)
- Heat 1 tbsp olive oil in a large skillet. When the skillet is very hot place the onion halves, cut side down and corn kernels on the skillet. Saute for 10-12 minutes or until the onions and corn start to develop skillet or grill-like marks. You don't need to turn the onions but you will need to stir the corn occasionally. When done, transfer to a plate and set aside.
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