Pom Shrimp Recipes

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SHRIMP PO' BOYS



Shrimp Po' Boys image

Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 16

Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole seasoning
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

Steps:

  • Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
  • Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g

ONE POT SHRIMP PASTA



One Pot Shrimp Pasta image

One Pot Pasta is a favorite pasta recipe in our house!

Provided by Cookies & Cups

Categories     Pasta

Time 1h

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 (24 ounce jar) your favorite tomato sauce
3 1/4 cups chicken broth
1 teaspoon crushed red pepper flakes
1 pound linguine, broken in half
2 pounds shrimp, peeled and deveined.
optional - parsley to garnish

Steps:

  • In a large (10- inch) skillet over medium heat melt the butter and olive oil together. Add in the chopped onions and cook for 5 minutes, stirring frequently. Reduce the heat to low and cook for 20-30 minutes until the onion are soft and golden brown. The last 5 minutes of cooking add in the garlic, stirring occasionally.
  • Add in the Bertolil Sauce, chicken broth and crushed red pepper and stir to combine. Add in the linguine and stir carefully into the sauce. Turn the heat up to medium-high and bring the sauce it a boil. Once it's boiling reduce the heat to medium-low and simmer the sauce and pasta for 15-20 minutes, stirring frequently so the pasta doesn't stick together.
  • When the pasta is almost done add in the shrimp and stir to combine. Allow the shrimp to cook until they are opaque, about 3-5 minutes.
  • Garnish with parsley, if desired and serve immediately

Nutrition Facts : Calories 490 calories, Sugar 2.1 g, Sodium 693.1 mg, Fat 8.7 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 54.5 g, Fiber 2.8 g, Protein 48.6 g, Cholesterol 251.1 mg

ONE PAN SHRIMP AND RICE RECIPE



One Pan Shrimp and Rice Recipe image

You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!

Provided by Suzy Karadsheh

Categories     Seafood/Dinner

Time 38m

Number Of Ingredients 15

2 cups Basmati rice, rinsed (see notes)
Extra virgin olive oil
1 red onion, chopped
1 red bell pepper, cored and chopped
2 garlic cloves, minced
1 cup frozen peas, rinsed quickly to separate
½ cup packed chopped fresh parsley, more for later
Kosher salt
1 tsp coriander
3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
½ tsp cumin
½ tsp paprika
¼ tsp ground turmeric
2 1/4 cups water
Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

Steps:

  • Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
  • In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
  • Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
  • While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
  • Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
  • Garnish with fresh parsley and serve!

Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg

POM SHRIMP



POM SHRIMP image

Categories     Shellfish     Dinner

Yield 4 Servings

Number Of Ingredients 14

Juice from 1 large POM Wonderful Pomegranate,* or 1/2 cup POM Wonderful Pomegranate Juice
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons whole coriander
2 tablespoons ground cumin seeds
Freshly ground black pepper
1 tablespoon black mustard seeds
2 medium minced shallots
30 large shrimp (1 1/4 pounds), peeled and de-veined
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/2 pound light-colored frisee (chicory), heavy stems removed, leaf portion torn into 2-inch pieces (2 packed cups)
Garnish:
2 tablespoons arils from 1 large POM Wonderful Pomegranate

Steps:

  • 1. Prepare fresh pomegranate juice.* 2. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 tablespoons of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 3. In a 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper and black mustard seeds. 4. Place over medium heat and cook, stirring for 4 minutes. 5. Raise heat. 6. Stir in the shrimp and cook, turning and stirring, for 3 minutes, or until shrimp are opaque. 7. Reduce heat. Stir in the pomegranate juice, vinegar and salt. 8. Cook, stirring and scraping bottom of pan, for 1 minute. 9. Stir in remaining sesame oil. 10. Place 1/2 cup frisee on each plate. 11. Top with shrimp, and drizzle sauce around plate. 12. Sprinkle with pomegranate arils. *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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