Celery With Shrimp Recipes

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CELERY WITH SHRIMP



Celery With Shrimp image

Make and share this Celery With Shrimp recipe from Food.com.

Provided by dicentra

Categories     Very Low Carbs

Time 15m

Yield 18 serving(s)

Number Of Ingredients 6

1 1/4 cups sour cream
1 tablespoon capers, drained and chopped
1 tablespoon chives, chopped
2 tablespoons Dijon mustard
1 lb cooked shrimp, cleaned
3 -4 stalks celery

Steps:

  • Drain any liquid from the sour cream and whip until thickened.
  • Stir in the capers, chives and mustard.
  • Cover and refrigerate until ready to serve.
  • Cut shrimp in halves or thirds.
  • Trim celery. Cut each stalk into 2 inch lengths.
  • Trim base of each piece so they will sit flat.
  • Spon sour cream mixture evenly into celery.
  • Top with shrimp and serve.

Nutrition Facts : Calories 61.3, Fat 3.7, SaturatedFat 2.2, Cholesterol 56.1, Sodium 103, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 5.9

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY



Spicy Shrimp, Celery, and Cashew Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 (1 1/4 cup or 7-ounce) servings

Number Of Ingredients 12

1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon Shao Hsing rice cooking wine, or pale dry sherry
1-inch piece peeled fresh ginger
3 cloves garlic
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
4 ribs celery, thinly sliced (about 3 cups)
3/4 cup roasted salted cashews (4 ounces)
3/4 teaspoon kosher salt
1 pound peeled and cleaned medium shrimp
3 scallions, thinly sliced white and green, separated

Steps:

  • Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
  • Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
  • Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

SHRIMP-STUFFED CELERY



Shrimp-Stuffed Celery image

My family is proud to produce celery on the beautiful island of Maui. As you can guess, we take a lot of "ribbing" for working so hard in a tropical paradise. This appealing appetizer has a creamy filling that blends nicely with crunchy, fresh celery. -Shirley Watanabe, Kula, Hawaii

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 3 dozen appetizers.

Number Of Ingredients 10

1 bunch celery, separated into ribs
3 ounces cream cheese, softened
2 tablespoons mayonnaise
1 can (4 ounces) tiny shrimp, rinsed and finely chopped
1 tablespoon each finely chopped onion, green pepper and pimiento-stuffed olives
1 tablespoon minced fresh parsley
1 to 2 drops hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Worcestershire sauce

Steps:

  • Cut celery ribs into 2-in. pieces. Finely chop one piece; set aside., In a bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining ingredients and chopped celery. Stuff into celery ribs. Refrigerate until serving.

Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 264mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CLASSIC SHRIMP CREOLE



Classic Shrimp Creole image

Enjoy this classic shrimp Creole recipe with shrimp, tomatoes, garlic, onion, celery, and other seasonings. Serve it over rice for a hearty meal.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 1h55m

Yield 8

Number Of Ingredients 21

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups onion (chopped)
1 cup celery (chopped)
3/4 cup green onions (chopped)
1 large green bell pepper (chopped)
2 cloves garlic (minced)
1 (14 1/2-ounce) can diced tomatoes (undrained)
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 cup water (or shrimp stock)
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper (ground)
2 bay leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
Dash hot pepper sauce
3 to 4 pounds medium-size fresh shrimp (peeled, deveined)
1 tablespoon fresh parsley (chopped)
4 to 6 cups cooked rice (or the amount desired for serving)

Steps:

  • Gather the ingredients.
  • Combine the oil and flour in a Dutch oven . Cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
  • Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until the vegetables are tender.
  • Stir in the diced tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce , and hot sauce, and bring to a boil.
  • Cover and reduce the heat. Simmer for 1 hour, stirring occasionally.
  • Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Do not overcook the shrimp or they will get tough and rubbery.
  • Remove the bay leaves.
  • Stir in the chopped fresh parsley.
  • Serve over hot cooked rice and enjoy.

Nutrition Facts : Calories 564 kcal, Carbohydrate 55 g, Cholesterol 479 mg, Fiber 4 g, Protein 58 g, SaturatedFat 2 g, Sodium 2798 mg, Sugar 8 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g

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