Shrimp Ceylon Recipes
SHRIMP CEYLON
Make and share this Shrimp Ceylon recipe from Food.com.
Provided by Broke Guy
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice as you normally would but add the cilantro leaves along with the liquid. Fluff with a fork and set aside.
- When the rice is half done, in a large skillet heat the oil on medium-high heat. Saute the green beans, garlic, chiles and the curry powder. Cook for 3-4 minutes.
- Mix the shrimp with a little salt and pepper. Add to the skillet and stir-fry well for 5 minutes. The shrimp should be bright pink and the flesh should be opaque.
- Combine the lime juice and the brown sugar until sugar dissolves. Plate the shrimp over the rice and serve with some of the lime juice mixture poured over the shrimp/rice.
VENETIAN SHRIMP AND SCALLOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
- Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
- Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
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