Island Style Shrimp And Pasta Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.
• For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
• Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.

Steps:

• Make the seasoning blend by combining all the spices and the salt (first 5 ingredients for the sauce) in a small bowl.
• Prepare the other ingredients.
• Bring a big pot of salted water to boil and add pasta when ready.
• In the meantime prepare your shrimps.
• Add margarine or vegetal oil to the pan (medium heat).
• Stir in garlic and ginger and coconut flakes.
• When it begins to change the color add the shrimps.
• Change to maximum heat.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 6 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.
• Check the pasta and if necessary drain before the sauce is ready (adding some oil to prevent sticking).
• Cut the lime in half and squeeze the first half into the pan over the shrimp.
• Add cilantro (reserve some leaves for decoration).
• Add 2 tablespoon coconut milk if you prefer it wheat.
• Stir and serve.
• Squeeze the second half lime over the pasta in the plate.
• Decorate with coconut milk and the reserved cilantro leaves.

Steps:

• In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

Steps:

• In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
• Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
• Transfer to a heated platter and sprinkle on the cilantro. Serve at once.