Yogurt Marinated Shrimp Kuwait Gulf States Recipes

Steps:

• For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
• Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
• Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
• Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.

Steps:

• Combine the marinade ingredients. Add the shrimp and turn to coat each piece with the marinade. Cover and refrigerate for 2 hours or longer.
• Thread onto skewers and grill or oven broil, basting with the marinade.

Steps:

• For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
• Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook until the sausage starts to brown, 4 to 5 minutes. Add the peppers, celery, and onions to the pan; season with salt and a pinch crushed red pepper. Cook until the mixture has softened and is very aromatic, 7 to 8 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
• Add 4 cups of the shrimp stock, the bay leaves and the thyme bundle to the pot. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
• Stir in the shrimp and cook until they turn pink, another 5 to 7 minutes. Serve garnished with chopped scallions.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until golden (about 30 seconds), stirring constantly.
• Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes.
• Add shrimp and cook 3 minutes.
• Combine flour, sugar, salt, and yogurt in a small bowl and stir with a whisk.
• Stir the yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.

Steps:

• Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
• Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
• Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
• To serve, spoon shrimp mixture over hot cooked fettuccine.