Shrimp Pil Pil Rachael Ray Recipes

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SHRIMP PIL-PIL - RACHAEL RAY



Shrimp Pil-Pil - Rachael Ray image

Make and share this Shrimp Pil-Pil - Rachael Ray recipe from Food.com.

Provided by bricookie55

Categories     Spanish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup extra virgin olive oil
2 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 lb large shrimp, peeled and deveined (tails left on)
salt
2 tablespoons flat leaf parsley, chopped
1 loaf crusty bread, sliced

Steps:

  • In a large, heavy skillet, heat the olive oil over medium-high heat.
  • Add the garlic, crushed red pepper, and paprika, and cook for 30 seconds, stirring constantly.
  • Season the shrimp with salt, add them to the skillet, and cook until opaque, 1 to 2 minutes on each side. Remove from the heat; stir in parsley.
  • Transfer the shrimp mixture to a bowl and serve with bread for dipping and mopping.

LOUISIANA STYLE SHRIMP



Louisiana Style Shrimp image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1/2 pound andouille sausage, diced or crumbled
3 tablespoons butter
1 green bell pepper, seeded and chopped
1 onion, chopped
3 to 4 small ribs celery, chopped
4 cloves garlic, chopped
1 red hot chile pepper, seeded and finely chopped
2 tablespoons finely chopped thyme leaves
2 bay leaves
1 tablespoon smoked sweet paprika or sweet paprika
2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Abita)
1 cup chicken or seafood stock-in-a-box
1 tablespoon Worcestershire sauce
Hot sauce, to taste
1 1/2 pounds medium-large shrimp, peeled and deveined
Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions.

Steps:

  • In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
  • Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

4 MINUTE SPICY GARLIC SHRIMP



4 Minute Spicy Garlic Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)



Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment

Steps:

  • Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  • Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
  • Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
  • Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
  • Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
  • The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
  • Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

SPITFIRE SHRIMP



Spitfire Shrimp image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 6 to 8 servings for snacking

Number Of Ingredients 11

1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined* (See Cook's Note)
12 to 15 blades fresh chives, chopped, for garnish

Steps:

  • Preheat large nonstick skillet over medium high heat.
  • Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
  • Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

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