SHRIMP LOUIS
Categories Salad Shellfish Appetizer Picnic Quick & Easy Lunch Condiment Mayonnaise Seafood Shrimp Avocado Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.
SHRIMP DE JONGHE
A dish my mother made for special occasions. According to some sources, shrimp de jonghe was invented at the turn of the 20th century by the De Jonghe brothers, Belgian immigrants and owners of DeJonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.
Provided by N8TE
Categories Seafood Shellfish Shrimp
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place shrimp in a baking dish.
- Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 12.2 g, Cholesterol 483.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 49.3 g, SaturatedFat 10.5 g, Sodium 1213 mg, Sugar 0.9 g
SHRIMP ST. GEORGE
Contributed by: Lois Laing
Provided by Cindy McLaughlin
Categories Seafood
Time 10m
Number Of Ingredients 6
Steps:
- 1. Thaw shrimp if frozen. Pat dry with paper towel.
- 2. Combine shrimp, paprika, pepper, salt and garlic; mix well and set aside.
- 3. Melt butter in skillet until hot, but not smoking. Add shrimp and cook on medium for 30 seconds. Stir shrimp and cook for another 45 seconds, stirring constantly. Remove from heat and serve immediately.
SHRIMP IN PURGATORY
This one-skillet shrimp dish is inspired by the bright flavors of eggs in purgatory, the classic Southern Italian dish in which eggs simmer in a spicy tomato sauce. The exact origins of the name are uncertain, but many say the sauce is meant to represent purgatory, and the eggs, souls. Here, shrimp stand in for the eggs, and the tomato sauce is rich and tangy, with roasted red peppers and capers. You can use frozen shrimp; just defrost them first. Serve the shrimp in shallow bowls, with crusty bread, or over orzo, couscous or polenta. Find a slow cooker version of this dish here.
Provided by Sarah DiGregorio
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching.
- Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors.
- Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.
SHRIMP DE JONGHE
Steps:
- 1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.
- 2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.
- 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
- 4. Place shrimp in casserole and spoon bread-crumb mixture over them.
- 5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.
- 6. Serve shrimp on toast points, if desired.
JEAN-GEORGES'S SAUTEED SHRIMP IN ORANGE DUST
Orange dust, invented by a former chef at Jo-Jo, restaurateur Jean-Georges Vongerichten's first establishment, gives this light, healthful appetizer its zing. You can make the dust up to 2 weeks in advance; substitute lemons or limes for the oranges as desired.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Cut off tops of artichokes to within 1 or 1 1/2 inches from the bases. Remove all but 1/2 inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms.
- Heat 1/4 cup oil in a deep, large saute pan set over medium-high heat. Add the onion, and saute until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine.
- Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes.
- Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to very low, keeping artichokes warm.
- Season the shrimp with salt and a sprinkling of cayenne pepper. Heat a large nonstick saute pan over medium-high heat for 1 minute. Add the butter.
- Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more.
- When ready to serve, divide arugula among four plates. Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve.
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