CITRUS GRILLED SHRIMP OVER GREENS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Skewer shrimp on metal or wooden skewers or place in a grilling basket. Set aside.
- Zest lime, then slice in half and place on grill.
- In a small bowl, whisk together orange juice, lime juice, oil, mustard, lime zest, salt, and black pepper. Remove 3 tablespoons of citrus mixture and brush all over shrimp (reserve remaining mixture to use as a vinaigrette for the greens). Grill shrimp 3 minutes on 1 side. Flip and cook 1 to 3 more minutes, until shrimp are bright pink and cooked through.
- Add thyme and chives to reserved citrus mixture. Arrange lettuce on individual plates. Top lettuce with tomatoes and grilled shrimp. Spoon reserved citrus vinaigrette over top, squeeze juice from grilled lime and serve.
SHRIMP SPRING ROLLS WITH CUCUMBER-YOGURT DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 16 spring rolls
Number Of Ingredients 19
Steps:
- For the Cucumber-Yogurt Dip: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.
- For the Spring Rolls: In the bowl of a food processor, pulse together the shallot, garlic, and carrot until finely chopped. Add the mushrooms and pulse until coarsely chopped. Add the shrimp, sugar, soy sauce, salt, and pepper. Pulse until the shrimp is chopped into 1/4-inch pieces.
- Place a spring roll wrapper on a work surface. Brush the edges with the beaten egg. Place a heaped tablespoon of the filling about 1-inch from the closest edge of the
- wrapper. Spread the filling into a log, approximately 4 1/2-inches long and 1-inch wide. Place a heaped tablespoon of the cooked noodles on top. Fold the closest edge of the wrapper over the filling. Fold the right and left edges of the wrapper over the filling. Roll up the spring roll tightly and place, seam side down, on a parchment paper-lined baking sheet until ready to cook. Repeat with the remaining spring roll wrappers.
- In a high-sided saucepan, heat the vegetable oil over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Cook the spring rolls, in batches, for 2 to 3 minutes, turning occasionally, until golden brown. Drain on paper towels.
- Cut the spring rolls in half diagonally and transfer to a serving platter. Serve immediately with the Cucumber-Yogurt Dip.
HORTA - GREEKSTYLE COOKED WILD GREENS
This is answer to a recipe request and I'm glad that they requested it. I love greens and this looks like a great new way to eat them.
Provided by Mysterygirl
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and trim the greens.
- Fill a large pot halfway with water and add salt.
- Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
- Drain and cool.
- Place greens in a serving bowl.
- Mix olive oil, vinegar or lemon juice, and salt to taste.
- Toss cooked greens with dressing.
- Serve at room temperature.
- Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.
Nutrition Facts : Calories 366.4, Fat 29, SaturatedFat 4.2, Sodium 216.2, Carbohydrate 26.1, Fiber 9.9, Sugar 10.9, Protein 7.7
GRITS WITH GREENS AND SHRIMP
Make and share this Grits With Greens and Shrimp recipe from Food.com.
Provided by Mercy
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat.
- Add the grits and the garlic and bring just to a boil.
- Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture.
- Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick.
- Add the shrimp and cook a few minutes more, until pink.
- Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.
Nutrition Facts : Calories 759.5, Fat 47, SaturatedFat 28.5, Cholesterol 372, Sodium 832.8, Carbohydrate 41, Fiber 1.5, Sugar 0.7, Protein 43.2
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