Shrimp Stuffed With Apple And Vegetables Recipes

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SHRIMP WITH VEGETABLES



Shrimp with Vegetables image

Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 teaspoon cornstarch
1/2 cup cold water
2 tablespoons reduced-sodium soy sauce
1 medium onion, halved and sliced
1/2 medium sweet red pepper, cut into strips
1/2 medium zucchini, sliced
1/2 medium yellow summer squash, sliced
1 tablespoon canola oil
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon dried tarragon
1/4 teaspoon grated lemon zest
1/8 to 1/4 teaspoon crushed red pepper flakes
Hot cooked rice, optional

Steps:

  • In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts : Calories 302 calories, Fat 10g fat (1g saturated fat), Cholesterol 259mg cholesterol, Sodium 862mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

CURRIED SHRIMP AND APPLES



Curried Shrimp and Apples image

Apples and shrimp, seasoned with curry powder, combine beautifully in this appealing main dish. Sometimes I make it with chicken instead of the shrimp. -Lynda Mack, Neptune Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 celery ribs, chopped
1/4 cup butter, cubed
2 medium apples, sliced
2 teaspoons all-purpose flour
3/4 teaspoon curry powder
3/4 cup water
1 teaspoon chicken bouillon granules
3/4 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large skillet, saute the onion and celery in butter for 2 minutes. Stir in apples; saute 1-2 minutes longer or until crisp-tender. , Sprinkle with flour and curry powder. Gradually whisk in water and bouillon until smooth. Add shrimp; bring to a boil. Reduce heat; simmer for 2-3 minutes or until shrimp turn pink and sauce is thickened. Serve with rice.

Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 146mg cholesterol, Sodium 311mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

STUFFED SHRIMP



Stuffed Shrimp image

I was looking for something new to do with shrimp for a bbq, and this is what I came up with while walking the aisles of a local market... turned out amazing!

Provided by nedster

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 20m

Yield 20

Number Of Ingredients 5

20 extra-large shrimp - peeled, deveined, and tails removed
20 leaves fresh basil
¼ cup creamy goat cheese
10 thin slices prosciutto, halved crosswise
1 tablespoon olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Make thin slit in the back of each shrimp, being careful not to cut all the way through.
  • Tuck 1 basil leaf into the opening of each shrimp, followed by 1/2 teaspoon of goat cheese. Wrap 1/2 of a prosciutto slice around each shrimp from bottom to tail.
  • Arrange stuffed shrimp on a baking sheet. Brush each lightly with olive oil.
  • Bake in the preheated oven until shrimp is pink and prosciutto is crispy, 4 to 5 minutes.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 0.1 g, Cholesterol 48.5 mg, Fat 2.9 g, Protein 5.9 g, SaturatedFat 1.2 g, Sodium 132.7 mg, Sugar 0.1 g

LEMON-GARLIC SHRIMP & VEGETABLES



Lemon-Garlic Shrimp & Vegetables image

Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Shrimp Recipes

Time 35m

Number Of Ingredients 11

4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
½ teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  • Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 12.2 g, Cholesterol 142.9 mg, Fat 6.3 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 1 g, Sodium 1091.3 mg, Sugar 5.1 g

SHRIMP STUFFED WITH APPLE AND VEGETABLES



Shrimp Stuffed with Apple and Vegetables image

Provided by Food Network

Time 1h5m

Number Of Ingredients 19

16 shrimp, size under 15 per pound
1 tablespoon olive oil
1 medium onion, sliced
3 cloves garlic, peeled and smashed
1 tablespoon tomato paste
4 ounces dry white wine
Small tied bundle of parsley, thyme and basil
1/4 teaspoon chopped fresh dill
1 medium leek, core and outer leaves removed, washed and chopped small
1 tablespoon butter
1 medium sweet potato, peeled and small diced (less than ? inch)
8 ounces spinach, trimmed and washed, chopped lightly
1 apple, peeled, cored and small diced
6 pieces sun-dried tomato, soaked 15 minutes in 1/2 cup warm water, then chopped, reserve liquid
1/4 teaspoon curry powder or ground cumin
2 ounces heavy cream
2 slices white bread, crust removed, chopped
1 egg yolk
Salt and pepper

Steps:

  • For Sauce: Peel and butterfly shrimp, cutting underside of shrimp 3/4 of the way through. Clean out dark vein, rinse and dry. Rinse and dry shells. Saute shells in medium pot with 1 tablespoon olive oil. Add onion and garlic, color moderately for 2 minutes. Add tomato paste and stir for 2 minutes, then add wine and bundle of herbs. Reduce to half. Add 2 cups cold water and simmer for 30 minutes.;
  • For Stuffing: Sweat leeks in butter for 1 minute. Add sweet potato and cook 2 minutes. Add spinach, apple and tomato, stirring until all items are fairly soft, about 5 minutes. Add curry or cumin powder, cream and bread, stirring for 2 minutes. Away from heat stir in egg yolk, salt and pepper to taste. Let cool. Add 1 heaping tablespoon to open side of shrimp, lightly seasoned, folding over any tail section. Lay shrimps on lightly buttered baking dish, stuffing side up. Add strained stock (about 12 ounces) and bake at 375 degrees for 8 to 10 minutes, basting occasionally until just cooked. Reduce liquid as desired and whisk in chopped dill and 1 teaspoon olive oil. Season to taste.

BUTTON MUSHROOMS STUFFED WITH CRAB AND SHRIMP



Button Mushrooms Stuffed with Crab and Shrimp image

Adapted after many attempts at making the perfect seafood-stuffed mushroom. My boyfriend absolutely adores the filling and I can't blame him-delicious!

Provided by Kittie Wilkinson

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h20m

Yield 15

Number Of Ingredients 18

30 large button mushrooms
½ teaspoon olive oil
½ teaspoon butter
½ medium white onion, finely diced
⅓ cup minced celery
⅓ cup minced red bell pepper
1 tablespoon dry white wine
1 ⅓ teaspoons seafood seasoning (such as Old Bay®), divided
1 ⅓ teaspoons dried dill weed, divided
1 (6 ounce) can crabmeat
2 ounces cooked salad shrimp
½ cup oyster crackers, crushed
2 tablespoons butter, melted
1 tablespoon minced garlic
1 tablespoon dry white wine
1 teaspoon lemon juice
¼ cup shredded sharp Cheddar cheese, or to taste
¼ cup shredded mozzarella cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
  • Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
  • Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
  • Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
  • Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
  • Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
  • Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.

Nutrition Facts : Calories 73.8 calories, Carbohydrate 4.5 g, Cholesterol 20.5 mg, Fat 3.9 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 189 mg, Sugar 1.3 g

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