Island Shrimp Recipes

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ISLAND SHRIMP WRAP



Island Shrimp Wrap image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

1 mango, diced
1 pineapple, diced
1 pint strawberries, diced
1 small white onion, minced
1 medium fresh jalapeno, minced
Juice of 1 lime
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 pound shrimp (16 to 20 size), peeled and deveined
3 tablespoons vegetable oil
Ten 12-inch whole-wheat tortilla shells
Fresh spring lettuce mix, for topping
1 tomato, diced

Steps:

  • For the island salsa: Combine mango, pineapple, strawberries, onion, jalapeno and lime juice in a bowl. Set aside.
  • For the shrimp: Prepare shrimp seasoning by combining salt, pepper and garlic powder in a bowl.
  • Prepare shrimp by sprinkling them on both sides with shrimp seasoning. Heat vegetable oil in large saute pan on medium to medium-high heat. Once oil is hot and sizzling, place shrimp in pan and cook until translucent on one side, approximately 1 1/2 minutes. Flip, then cook on other side until sides are curled up and translucent, 1 1/2 to 2 minutes. Remove shrimp from pan, cut into chunks and set aside.
  • Place a whole-wheat tortilla shell on a flat surface, then place a small amount of each ingredient on top: spring lettuce mix, diced tomatoes, cooked shrimp chunks and island salsa. Spread along the bottom of the tortilla shell, making sure not to overfill. Take sides of tortilla shell and fold in towards center so the filling can still be seen. Bring up the bottom flap and continue to roll upward while tucking sides as rolled to the top, making sure to roll tightly to keep wrap together. Cut in a diagonal. Repeat with remaining ingredients.

SPICY ISLAND SHRIMP



Spicy Island Shrimp image

This recipe from St. Croix Island was submitted to "Taste of Home" magazine by Teresa Methe who won 2nd place for it. This is excellent with fettucine, equaly good over rice and is even better the next day.

Provided by Carrie Ann

Categories     Caribbean

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 large green pepper, chopped
1 large onion, chopped
1/2 cup butter
2 1/4 lbs uncooked large shrimp, peeled and deveined
2 (8 ounce) cans tomato sauce
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4-1/2 teaspoon white pepper
1/4-1/2 teaspoon cayenne pepper

Steps:

  • In a large skillet, saute the green pepper and onion in butter until tender.
  • Reduce heat; add shrimp.
  • Cook for 5 minutes.
  • Stir in tomato sauce, green onions, parsley and seasonings.
  • Bring to a boil.
  • Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened.

Nutrition Facts : Calories 361.7, Fat 18.6, SaturatedFat 10.3, Cholesterol 299.9, Sodium 1151, Carbohydrate 12.1, Fiber 2.4, Sugar 5.2, Protein 36.5

ISLAND SHRIMP



Island Shrimp image

Make and share this Island Shrimp recipe from Food.com.

Provided by Lori 13

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 1/4 lbs shrimp
1 lime, juice of
salt & fresh ground pepper (to taste)
1 tablespoon canola oil
1 cup water
1/2 cup white wine
1 1/2 lbs cassava (or golden turnip, peeled, chunked)
1 (15 ounce) can coconut milk
2 tablespoons canola oil
2 garlic cloves (minced)
1 cup onion (grated)
1 red bell pepper (minced)
1 (28 ounce) can chopped tomatoes (drained)
1/2 cup parsley (minced)

Steps:

  • Clean shrimp, reserving shells.
  • Toss shrimp with the lime, salt and pepper. Set aside.
  • Heat oil in a saucepan.
  • Add the shells. Saute 3 minutes.
  • Add water and wine. Bring to a boil.
  • Reduce to 1 cup. Strain.
  • Boil cassava 20 minutes. Drain.
  • Puree with coconut milk. Season.
  • Heat oil in a skillet.
  • Add garlic, onion and pepper. Saute 5 minutes.
  • Add shrimp. Saute 1 minute.
  • Add broth. Saute 1 minute.
  • Stir in cassava puree. Heat through.

Nutrition Facts : Calories 941.5, Fat 35.7, SaturatedFat 19.3, Cholesterol 388.8, Sodium 476.9, Carbohydrate 92.5, Fiber 9.4, Sugar 18.4, Protein 60

ISLAND SHRIMP AND MACARONI



Island Shrimp and Macaroni image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 20

1 lime
2 tablespoons orange juice
2 tablespoons rice wine vinegar
1 medium clove garlic, minced
2 tablespoons to 4 tablespoons orange marmalade
1 cup extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 fresh pineapple, topped and skinned, cut lengthwise away from core, and diced small
1 jicama, peeled and cut brunoise (julienne then crosswise into 1/8 inch pieces)
1 small red onion, chopped
1/4 cup, chopped fresh cilantro leaves
1 jalapeno pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers)
1 pound dried elbow macaroni
1 1/2 pounds (21 to 30 size) deveined shrimp with shells and tails removed (you can use larger or smaller shrimp, but this size is easy to clean and still economical)
1 tablespoon crab boil seasoning (recommended: Old Bay)
1 tablespoon olive oil
6 scallions, white and tender green parts only
2 cloves garlic, slightly crushed with the side of a knife blade, and minced
1/2 cup grated Parmesan

Steps:

  • Prepare the dressing for this dish. Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Through the feed tube of a running blender add, 1 at a time, orange juice, rice wine vinegar, garlic, 2 tablespoons of the orange marmalade, to taste, (you will use the rest if, after you taste it, you decide it needs to be sweetened) and the juice from the now slightly cooled lime. With the blender still running, add the olive oil in a slow stream. Adjust flavor to your liking with additional orange marmalade, if necessary, and season with salt and pepper, to taste. Set the dressing aside briefly.
  • Prepare salsa by combining pineapple, jicama, red onion, cilantro and jalapeno. Add enough dressing to coat, and reserve the rest to dress the macaroni.
  • Bring a large pot of salted water to a boil and cook the macaroni al dente. Drain well and set aside.
  • Season the shrimp with crab boil seasoning.
  • While the pasta is cooking, heat olive oil over medium-high heat in a large saute pan that will be large enough to accommodate the cooked pasta. Saute scallions and garlic until tender, and then add shrimp and cook until pink and opaque, then remove to a utility platter. (Do not overcook the shrimp.) Remove the saute pan from the heat and add the cooked macaroni to the pan. Stir in Parmesan, and add enough of the remaining dressing to coat. Fold in the salsa and the shrimp, reserving a few of the shrimp for garnish. Season with salt and pepper, to taste, if needed.
  • Transfer to serving dish and garnish with reserved shrimp and cilantro leaves. Serve any remaining dressing on the side.

ISLAND SHRIMP AND RICE



Island Shrimp and Rice image

This is not the usual shrimp and rice dish. It is simply delicious...

Provided by PRINCIPALCOLE

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 14

8 ounces bacon
3 tablespoons bacon drippings
1 large onion, finely chopped
1 ½ cups uncooked long grain white rice
3 ¼ cups chicken broth, divided
1 (14.5 ounce) can diced tomatoes with juice
2 teaspoons fresh lemon juice
1 ½ teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 pounds medium shrimp - peeled and deveined
¼ cup chopped fresh parsley

Steps:

  • Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
  • Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
  • Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 31.9 g, Cholesterol 183.2 mg, Fat 5.2 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 1.7 g, Sodium 799.5 mg, Sugar 2.3 g

SPICY ISLAND SHRIMP



Spicy Island Shrimp image

My husband got this recipe while he was living on St. Croix Island. We've served the zippy shrimp dish on several holiday occasions. I'm amazed at how even those who claim not to care for shrimp come out of their shells and devour them when they're prepared this way! -Teresa Methe, Minden, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1 large green pepper, chopped
1 large onion, chopped
1/2 cup butter cubed
2-1/4 pounds uncooked large shrimp, peeled and deveined
2 cans (8 ounces each) tomato sauce
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon cayenne pepper
Optional: Hot cooked rice and thinly sliced green onions

Steps:

  • In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

Nutrition Facts : Calories 293 calories, Fat 17g fat (10g saturated fat), Cholesterol 293mg cholesterol, Sodium 1013mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

ISLAND SHRIMP SALAD



Island Shrimp Salad image

Island breezes are sure to stir, even in winter, when you serve this salad.

Yield serves 4, about 1 1/2 cups salad and 2 to 3 ounces shrimp per serving

Number Of Ingredients 16

1 tablespoon dark or light brown sugar
1 teaspoon ground allspice
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon light or dark molasses
1 teaspoon olive oil and 2 teaspoons olive oil, divided use
1 pound raw medium shrimp, peeled, rinsed and patted dry
Cooking spray
5 cups very lightly packed torn salad greens
1/2 medium red bell pepper, diced
1 8-ounce can pineapple tidbits in their own juice, drained, 2 tablespoons juice reserved
1 tablespoon cider vinegar
2 teaspoons honey

Steps:

  • In a medium bowl, stir together the brown sugar, allspice, garlic powder, black pepper, cayenne, and salt. Whisk in the lime juice, molasses, and 1 teaspoon olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 10 minutes.
  • Meanwhile, preheat the broiler. Lightly spray the broiler pan with cooking spray.
  • Let the marinade drip off the shrimp. Place the shrimp in a single layer in the broiler pan.
  • Broil about 4 inches from the heat for 2 minutes. Turn over and broil for 1 to 2 minutes, or until the shrimp are pink and cooked through.
  • Meanwhile, in a salad bowl, gently toss the salad greens, bell pepper, and pineapple.
  • In a small bowl, whisk together the vinegar, honey, reserved pineapple juice, and remaining 2 teaspoons oil. Drizzle over the salad greens. Toss to combine. Top with the shrimp.
  • (Per Serving)
  • Calories: 138
  • Total Fat: 1.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.0g
  • Cholesterol: 168mg
  • Sodium: 362mg
  • Carbohydrates: 13g
  • Fiber: 2g
  • Sugars: 11g
  • Protein: 19g
  • Dietary Exchanges
  • 1 Carbohydrate
  • 3 Very Lean Meat

AVERY ISLAND DEVILED SHRIMP



Avery Island Deviled Shrimp image

Put a little "boing" in your shrimp. Avery Island, LA is the home of Tabasco Sauce. The "island" is basically sort of a "salt hill" in the wetlands, formed by ancient deposits. A lot of that salt ends up in your Tabasco Sauce, along with some nice ripe red chile peppers and wine vinegar. It's one of my favorites, and this recipe adds a little Tabasco pizazz to your party.

Provided by EdsGirlAngie

Categories     Spicy

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 lb breaded shrimp (frozen or your own)
2 tablespoons butter
1 medium onion, minced
1 clove garlic, minced
1 (10 1/2 ounce) can beef broth
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons prepared mustard (ballpark is good!)
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
1 lemon, juice of

Steps:

  • Cook breaded shrimp in 3 tablespoons butter until browned.
  • Remove from heat and keep warm.
  • For the sauce: Saute onion and garlic in the 2 tablespoons butter.
  • Add remaining ingredients except lemon juice.
  • Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
  • Add the lemon juice.
  • Add shrimp and toss to coat a bit.
  • Serve as an appetizer.

SEA ISLAND CHARBROILED SHRIMP



Sea Island Charbroiled Shrimp image

Shared by Sea Island Shrimp House and printed in San Antonio Express News (April 6, 2011). Sea Island is the best seafood restaurant in San Antonio, Texas and Charbroiled Shrimp is the best dish on the menu.

Provided by maryemerald

Categories     < 30 Mins

Time 25m

Yield 3 skewers, 1-2 serving(s)

Number Of Ingredients 8

15 medium shrimp
3 wooden skewers, soaked in cold water 20 minutes to prevent burning
1/2 cup breadcrumbs
1/4 cup vegetable oil
4 tablespoons butter, melted
lemon pepper, to taste
Lawry's Seasoned Salt, to taste
lemon wedge, for garnish

Steps:

  • Prepare charcoal grill.
  • Peel and devein shrimp, rinse and pat dry.
  • Thread 5 shrimp onto each of 3 skewers, first pushing sharp end of skewer through large end of shrimp, then through tail.
  • Set aside.
  • Place bread crumbs on flat plate.
  • Combine vegetable oil and melted butter in flat bowl.
  • Put one skewer on bread crumbs, pressing lightly, then turn over and press crumbs on other side.
  • Dip each side into oil and butter mixture, then place on plate and sprinkle each side with lemon pepper and seasoned salt.
  • Repeat with remaining skewers.
  • Rub grill rack with oil-soaked paper towel to prevent sticking.
  • Grill shrimp about 4 to 5 minutes per side, or until done, basting with remaining butter mixture.
  • Serve with lemon wedges.
  • Makes 3 skewers, each 220 calories (73.6 percent calories from fat), 18 g fat, 60 mg cholesterol, 550 mg sodium, 9 g carbohydrates, 0 g dietary fiber, 6 g protein.
  • Source: Sea Island/Express-News files.

Nutrition Facts : Calories 1102.3, Fat 103.4, SaturatedFat 36.9, Cholesterol 122.1, Sodium 800.8, Carbohydrate 38.9, Fiber 2.4, Sugar 3.4, Protein 7.7

FOLLY ISLAND SHRIMP AND GRITS



Folly Island Shrimp and Grits image

Provided by Paula Keener-Chavis

Categories     Brunch     Sauté     Cream Cheese     Shrimp     Bon Appétit     South Carolina     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 8

2 1/2 cups canned low-salt chicken broth
4 tablespoons (1/2 stick) butter
3/4 cup quick-cooking white grits
3 tablespoons cream cheese
2 tablespoons half and half
1/2 cup chopped green onions
1 pound uncooked medium shrimp, peeled, deveined
2 tablespoons fresh lime juice

Steps:

  • Combine chicken broth and 1 tablespoon butter in heavy medium saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Mix cream cheese and half and half into grits. Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes. Stir in green onions. Remove mixture from heat.
  • Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp and sauté just until shrimp are cooked through, about 3 minutes. Stir in lime juice. Remove skillet from heat. Spoon grits onto center of plate. Top with shrimp and drizzle with lime butter from skillet.

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