SHRIMP WITH GARLIC AND CHILI PEPPER
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 7m
Yield 1 servings or 4 appetizer portions
Number Of Ingredients 7
Steps:
- Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
- If you want, you can add a tablespoonful or so of brandy before throwing in the wine.
AMAZING SPICY GRILLED SHRIMP
Steps:
- Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
- Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
- Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Nutrition Facts : Calories 320 calories, Carbohydrate 4.1 g, Cholesterol 230.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 25.1 g, SaturatedFat 3.5 g, Sodium 827.3 mg, Sugar 1.4 g
RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: large shrimp, red bell pepper, red pepper flakes, low sodium soy sauce, sesame oil, salt, green onion
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
- Pour in the shrimp and season with ¼ teaspoon of the salt.
- Fry the shrimp for 1 minute on each side.
- Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
- Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
- Add in the soy sauce and sauté about 1 more minute.
- Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls and top with green onion.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 23 grams, Sugar 2 grams
SPICY SHRIMP & PEPPERS WITH PASTA
Spice up any weeknight with this filling and tasty family dish. It goes together in no time and features tender shrimp, veggies, whole wheat pasta and just the right amount of heat. Amy Clemons - Babson Park, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.
Nutrition Facts : Calories 385 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 697mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 10g fiber), Protein 28g protein.
SPICY SHRIMP WITH HOT CHILI PEPPERS
Make and share this Spicy Shrimp With Hot Chili Peppers recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Asian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
- Meanwhile, blend together all sauce ingredients.
- Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
- In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
- Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
- Wipe out the pan with a paper towel.
- Heat the remaining oil in the same pan.
- Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
- Add in the green onions and bell pepper; stir-fry 1 minute.
- Add in the sauce mixture; cook, stirring until sauce boils and thickens.
- Stir in the shrimp and sesame oil.
- Serve immediately.
SHRIMP WITH HOT RED PEPPERS: CAMAROES PIRI-PIRI
Piri-piri are incendiary little red peppers from Angola. The Porutguese can't get enough of them, so they keep bottles of Molho de Piri-piri (a sauce somewhat like Tabasco on the table alongside the salt and pepper, then sprinkle this liquid fire over virtually everything ? French fries, steamed greens, shellfish. Although I am not as much a fan of piri-piri sauce as the Portuguese, I must admit that Molho de Piri-piri, is the perfect dunk for shrimp prepared this way, a dish that has recently become a great specialty at a number of Lisbon's top restaurants. Note: Because piri-piri peppers are unobtainable here, I've substituted the more widely available long, slender, twisted cayenne pods. You can also use the scarlet New Mexico chiles, the tiny but explosive chile pequins, even the green jalapeno peppers. Just add them in stages, tasting as you go, so that the shrimp aren't so torrid they bring tears to your eyes.
Provided by Food Network
Categories appetizer
Time P1DT1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator. When ready to cook, preheat the broiler. Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer. Serve sizzling hot with little bowls of the dipping sauce (1 for each person). To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
- Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed. When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers. Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade. Serve with little bowls of Molho de Piri-piri.
- Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.
SPICY SHRIMP STIR-FRY
I've always hated stir-fry that skimps on the shrimp, so I made sure this recipe had more shrimp than anything else. Serve over plain or Ginger Coconut Rice. This recipe comes from Out of the Frying Pan.
Provided by Docs Mom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
- Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.
HOT PEPPER AND GARLIC SHRIMP
Categories Garlic Shellfish Appetizer Side Sauté Low/No Sugar Shrimp Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 7
Steps:
- Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.
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