CAROLINA SHRIMP SOUP
Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook just until shrimp turn pink, 1-2 minutes longer. Remove from pot., In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 585mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
SPICY KILLER SHRIMP SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
- Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
- Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
SPICY GARLIC THAI SHRIMP AND SAUTEED KALE
Make and share this Spicy Garlic Thai Shrimp and Sauteed Kale recipe from Food.com.
Provided by Tiffany D.
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
- 2. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot.
- 3. Add 2 tablespoons of oil to a hot wok or skillet and drop in the chopped kale. Sauté for 3 to 4 minutes.
- 4. Place kale on a serving dish and pour shrimp on top! ENJOY!
Nutrition Facts : Calories 231.5, Fat 11.9, SaturatedFat 1.5, Cholesterol 143.2, Sodium 1033.8, Carbohydrate 14, Fiber 1.7, Sugar 3.6, Protein 18.6
SPAGHETTI WITH SHRIMP, KALE AND TOMATOES
I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a little more. I sear the shrimp and make the tomato sauce in the same pan. You can toss shrimp in the tomato sauce or just top each serving with them, which is the way to go if there are vegetarians at the table.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Fill a large pasta pot with water and bring to a boil. Add salt to taste and the kale. Boil 2 to 3 minutes, until tender, then using a Chinese skimmer, a strainer or a slotted spoon, transfer to a bowl of cold water (do not drain water in the pot; you'll use it for the pasta). Drain kale and a handful at a time, squeeze out excess water. Chop medium fine and set aside.
- (You can do this step while you are waiting for the water to come to a boil for the kale). Season shrimp with salt and pepper to taste. Heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. Do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. Remove to a plate.
- Turn heat down to medium and add garlic and hot pepper flakes. Cook, stirring, until fragrant, 10 to 20 seconds (the pan will be quite hot), and stir in tomatoes with liquid, sugar, salt and oregano or thyme. Turn heat up to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Stir in kale and simmer for another 3 to 5 minutes. Stir in shrimp or keep separate, remove from the heat and keep warm. If sauce seems dry you can add some cooking water from the pasta.
- Bring water in pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. Add water from the pasta only if you think the mixture seems dry. Serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. Pass crumbled feta or grated Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 9 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 506 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY SHRIMP WITH CAULIFLOWER MASH AND GARLIC KALE
Make and share this Spicy Shrimp With Cauliflower Mash and Garlic Kale recipe from Food.com.
Provided by Sydney
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the shrimp: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon - I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
- For the kale: Heat the bacon fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel.
- For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It's delicious.
- Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.
Nutrition Facts : Calories 462.9, Fat 15.2, SaturatedFat 4.9, Cholesterol 160.5, Sodium 1466.5, Carbohydrate 51.6, Fiber 9.9, Sugar 3.2, Protein 33.4
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SPICY SHRIMP WITH CAULIFLOWER MASH AND GARLIC KALE
From pinchofyum.com
4.7/5 (67)Calories 538 per servingCategory Dinner
- Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the white beans and mash roughly with the back of a large wooden spoon. It will be soupy – that’s okay. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the cheese and season to taste.
- Heat the bacon fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel.
- In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It’s delicious.
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From sobeys.com
2.5/5 (12)Calories 100 per servingTotal Time 30 mins
- In a large saucepan, add potatoes and broth along with 1 cup (250 mL) of water. Add onion and sauté until translucent. Stir in garlic, cumin and cayenne. Add potatoes, broth and water. Stir in kale by large handfuls, adding more as the leaves wilt. It will seem like too much kale at first, but the volume reduces as the leaves cook. Add half the lemon juice.
- Cover and simmer on medium-low heat for 15 min., until kale is tender and potatoes are cooked through and easily pierced with a knife.
- Add spoonfuls of remaining lemon juice to adjust flavour, if desired. Garnish with the red pepper just before serving.
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- In a cast iron skillet, heat 1 tbsp olive oil over medium-high heat until shimmering. Gently add the sea scallops. Sear for about 1 1/2 minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Transfer to a dish and set aside for now.
- To the same cast iron skillet, add a little more extra virgin olive oil if needed. Again heat over medium-high until shimmering but not smoking. Add the shrimp; sear for about 2 minutes on both sides. You want to see some pink, but don't worry about fully cooking it (you will finish cooking it in the soup.) Remove from the heat and sprinkle a generous pinch of dried oregano.
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