Shrimp With Peas And Ham Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC SHRIMP WITH PEAS



Garlic Shrimp With Peas image

Seek out shrimp in the shell and use the shells for a quick, easy seafood broth. Freeze what broth you don't use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds medium shrimp with shells, shelled and deveined; retain shells
Salt to taste
1 1/2 pounds fresh English peas, shelled (1 1/4 to 1 1/2 cups depending on size)
3 tablespoons extra-virgin olive oil
1 head green garlic or 6 garlic cloves, minced
1/4 to 1/2 teaspoon red chile flakes, to taste
1/3 cup finely chopped cilantro
1/3 cup finely chopped parsley
Cooked rice for serving, optional

Steps:

  • Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
  • Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
  • Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
  • Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams

PASTA ALLA PAMELA WITH SHRIMP AND PEAS



Pasta alla Pamela with Shrimp and Peas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly cracked black pepper
1 pound medium shrimp (U41-50), shelled and deveined
1/4 teaspoon baking soda
1 pound spaghetti
1/4 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine
1 cup frozen peas, defrosted
1/3 cup grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • Bring a big pot of water to a boil. Salt liberally.
  • In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
  • Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
  • Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
  • Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

SIXTH ENGINE'S GRILLED SHRIMP WITH TASSO HAM, BLACK EYED PEAS, AND SHERRY BUTTER SAUCE



Sixth Engine's Grilled Shrimp With Tasso Ham, Black Eyed Peas, and Sherry Butter Sauce image

Provided by Food Network

Categories     main-dish

Time P7DT4h40m

Yield 4 servings

Number Of Ingredients 29

2 1/8 ounces ground Piment d'Espelette or 1 3/4 ounces cayenne pepper
1 1/3 ounces dried basil
1/2 ounce ground white pepper
1/3 ounce anise powder
1/3 ounce freshly ground black pepper
1/8 ounce mustard powder
1 pound kosher salt
15 ounces dextrose
2 2/3 ounces pink salt or basic dry cure number 1
1 whole boneless pork loin
2 cups dried black-eyed peas
1 smoked ham hock
Salt
2 ribs celery, diced
1 small white onion, diced
1 poblano or green pepper, diced
2 cloves garlic, diced
2 cups chicken stock
2 ounces unsalted butter
Freshly ground black pepper
2 cups sherry
2 tablespoons Worcestershire sauce
8 ounces unsalted butter, cold
2 teaspoons hot sauce, such as Tabasco
Salt and freshly ground black pepper
Sixteen U-12 shrimp, peeled, tails on
Olive oil
1 cup blanched spinach
1 bunch green onions, chopped

Steps:

  • For the tasso spice: Mix together the Espelette, basil, white pepper, anise, black pepper and mustard powder. Store in an airtight container in a dry place for up to 6 months.
  • For the dry cure: Mix together the salt, dextrose and pink salt. Store in an airtight container in a dry place for up to 6 months.
  • For the tasso ham: Coat the pork loin in the dry cure. Place in a nonreactive container and let cure in the refrigerator for 1 week. Preheat a smoker to 225 degrees F. Remove the pork, rinse off the cure with cold water and pat dry. Coat the pork in tasso spice, and then smoke until the internal temperature reaches 165 degrees F, 3 hours. Let cool.
  • For the black-eyed peas: Cover the black-eyed peas with cold water and soak in the refrigerator for 24 hours. Discard the soaking water and place the peas into a pot with the ham hock and large pinch of salt. Bring to a boil, and then reduce to a simmer. Cook until the peas are tender.
  • Strain and discard the cooking liquid from the peas and set aside. Shred the meat from the ham hock bone and add to a large saucepan with 2 cups of diced tasso ham. Brown the meats evenly, and then add the celery, onions and peppers and cook until translucent. Add the garlic and cook for 1 minute. Stir in the black-eyed peas and turn off the heat.
  • Transfer 2 cups of the black-eyed peas and the stock to a blender and puree until smooth. Add back to the saucepan and return over low heat. Stir in the butter, salt and black pepper. If the mixture is slightly dry, add a little water to reach desired consistency. Let the peas warm through.
  • Preheat a grill to high heat.
  • Combine the sherry and Worcestershire in a pot and simmer until reduced by two-thirds. Remove from the heat and whisk in the butter, hot sauce and some salt and black pepper.
  • Keep the sauce in a warm place but do not return to high heat.
  • Toss the shrimp with olive oil, salt and black pepper, and then grill until cooked through. Stir the spinach into the black-eyed peas and warm through. Add more butter, salt and black pepper to taste.
  • Ladle the black-eyed peas into the center of 4 serving bowls and top with the grilled shrimp. Spoon some sauce over the shrimp and around the peas. Garnish with the green onions.
  • Reserve any remaining tasso ham for another recipe.

HAM AND PEA PASTA ALFREDO



Ham and Pea Pasta Alfredo image

When I want a filling meal that even the kids enjoy, I toss ham and sugar snap peas with Romano cream sauce and pasta. -C.R. Monachino, Kenmore, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1 package (16 ounces) fettuccine
2 tablespoons butter
1-1/2 pounds sliced fully cooked ham, cut into strips (about 5 cups)
2 cups fresh sugar snap peas
2 cups heavy whipping cream
1/2 cup grated Romano cheese
1/4 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and peas; cook and stir 5 minutes. Stir in cream, cheese and pepper; bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened and peas are crisp-tender., Drain fettuccine; add to skillet and toss to coat. Serve immediately.

Nutrition Facts : Calories 582 calories, Fat 32g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1032mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

MR. B'S SHRIMP AND HAM MELANGE



Mr. B's Shrimp and Ham Melange image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds shrimp in the shell
2 or 3 red, ripe tomatoes, about 1/2 pound
1/8 pound thinly sliced smoked cooked ham or prosciutto
1/8 teaspoon paprika
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 teaspoon finely minced garlic
1 teaspoon chopped white part of a green onion or scallion
3/4 cup chopped green part of green onions or scallions
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup dry white wine
1 tablespoon tarragon
1 cup heavy cream
2 tablespoons Dijon-style mustard
Parmesan cheese hard rolls (see recipe)

Steps:

  • Shell and devein the shrimp and put them in a mixing bowl. Set aside.
  • Drop tomatoes into boiling water and let stand 10 seconds. Drain. Pull away and discard the skin. Cut away and discard the cores. Cut tomatoes in half crosswise and squeeze away most of the seeds.
  • Cut tomato halves into 1/4-inch dice. There should be about 1 cup.
  • Cut ham into very small cubes. There should be about 1/2 cup.
  • To the shrimp add the paprika, salt, pepper, thyme, oregano, garlic, all the chopped white part of a green onion or scallion and 1/4 cup of the chopped green part. Blend well with the fingers.
  • Heat butter in a heavy skillet and add shallots and shrimp mixture. Cook, stirring, about 2 minutes or until shrimp lose their raw look. Scoop them out into a warm dish.
  • Add wine, tomatoes, 1/4 cup green onions and tarragon. Cook, stirring, about 30 seconds and add cream, salt and pepper. Bring to the boil and stir in mustard. Cook, stirring, about 2 minutes or until thickened lightly and saucelike.
  • Add ham and shrimp and stir until they are coated with sauce.
  • Arrange hard roll halves broiled side up on serving dish and pour shrimp in sauce over all. Sprinkle with remaining 1/4 cup green part of onion.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 16 grams, Sodium 1238 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP WITH PEAS AND HAM



Shrimp with Peas and Ham image

A quick little stir-fry, great for a weekday dinner, and especially good if you can get a chunk of country ham, like prosciutto, Serrano, or Smithfield. Great, too, with sautéed Chinese sausages (sold at every Chinese supermarket) in place of ham. With white rice, this makes a nice little meal.

Yield makes 4 servings

Number Of Ingredients 8

1 pound small shrimp, peeled
1 tablespoon Shaoxing wine or dry sherry
1 cup fresh or frozen peas
2 tablespoons corn, grapeseed, or other neutral oil
One 1 1/2-inch piece fresh ginger, peeled and minced
3 scallions, trimmed and chopped
1/4 pound ham (see headnote), cut into 1/4-inch cubes
Salt and black pepper to taste

Steps:

  • Place the shrimp in a bowl with the wine. Toss to coat and marinate for 5 minutes. Cook the peas in boiling salted water to cover until tender, just a few minutes. Drain and set aside.
  • Put the oil in a wok or skillet and turn the heat to high. A minute later, add the ginger and scallions and cook until fragrant, about 15 seconds.Add the ham and brown lightly.
  • Stir in the shrimp, its marinade, and the peas. Cook, stirring occasionally, until the shrimp is cooked through, about 5 minutes. Season with salt and pepper and serve.

More about "shrimp with peas and ham recipes"

AUNT BEE’S SHRIMP PASTA SALAD - THE SEASONED MOM
Jul 19, 2024 While the shrimp cooks, prepare an ice bath by combining cold water and a lot of ice in a large bowl. When the shrimp is just pink and …
From theseasonedmom.com
  • Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.


HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE
Dec 21, 2017 Followed most of the recipe except: 2 tablespoons of olive oil 1 yellow onion (small) finely diced [with the garlic, sautéed then added the butter]
From damndelicious.net


SHRIMP AND FIELD PEAS WITH GARLIC AND LEMON INFUSED …
Pour the 1/3 cup of olive oil into a wide, heavy skillet, add the crushed garlic, red pepper flakes, 1 teaspoon of smoky paprika plus the rosemary or thyme.
From charlottepuckette.com


QUICK ONION AND GARLIC SHRIMP WITH PASTA - FOOD NETWORK
Cover and cook until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until the shrimp just begins to turn pink on the other side, 1 to 2 more minutes.
From foodnetwork.com


BUTTERY SHRIMP WITH PEAS AND POTATOES - FOOD & WINE
Jul 26, 2023 Bring 5 cups water to a boil in a 12-inch skillet over medium-high. Stir in 2 tablespoons salt. Add potatoes; cook, stirring occasionally, until barely tender, 5 to 7 minutes.
From foodandwine.com


LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES
Aug 27, 2018 In a small bowl, mix spices. Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.)
From themediterraneandish.com


EASY SHRIMP AND PEAS RECIPE - CLASSIC RECIPES
Feb 12, 2024 Heat vegetable oil in heavy skillet over medium-high heat; add shrimp and cook, stirring, until they begin to turn pink. Add the green onion, garlic, and ginger. Reduce heat to low and cook, stirring, for 4 to 5 minutes. In a …
From classic-recipes.com


BETTER THAN TAKEOUT SHRIMP FRIED RICE - THE RECIPE CRITIC
Jan 31, 2024 Sauté: Add the shrimp to the skillet and salt and pepper. Cook the shrimp for 2-3 minutes or until no longer pink. Remove with a slotted spoon and set aside. Vegetables: Add the white onion, peas and carrots and fry until …
From therecipecritic.com


YELLOW SPLIT PEA SOUP WITH SHRIMP AND HAM
Jun 6, 2010 2. Add the water and split peas, and bring to a boil. Reduce the heat and simmer, covered, until the split peas are tender, stirring once, about 1 hour. 3. Add the ham, parsley, basil, salt, pepper and shrimp. Simmer until the …
From cookandbemerry.com


GARLIC SHRIMP AND PEAS - DAMN DELICIOUS
Apr 13, 2022 Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in peas until heated through, about 1-2 minutes.
From damndelicious.net


SIPO EGG WITH SHRIMP AND HAM - KAWALING PINOY
Dec 16, 2017 Ingredient notes. Vegetables- I like to use carrots, singkamas, and green peas, but celery, potatoes, or cut corn are also good options to add.; Quail eggs- skip the boiling and peeling and use canned quail eggs.They are …
From kawalingpinoy.com


SHRIMP SCAMPI PASTA WITH PARMESAN & PEAS - DINNER, …
Jul 10, 2015 Add salt and pepper to taste on the shrimp. Add 2 tablespoons olive oil, garlic and crushed red pepper in the pan on medium high. Cook shrimp for 2 minutes on each side, until just cooked through. Remove shrimp from the …
From dinnerthendessert.com


30-MINUTE SHRIMP, PEAS AND RICE - SKINNYTASTE
Feb 28, 2023 Note, when weighing your shrimp, peel it first. With the skin on, 1-1/4 lbs usually yields 1 pound peeled. What To Serve with Shrimp and Rice. This is a meal in one, but if you want more veggies, serve this with a vegetable on …
From skinnytaste.com


GARLIC BUTTER SHRIMP PASTA - DAMN DELICIOUS
Mar 13, 2015 Use high-quality shrimp. Medium or large wild-caught shrimp are much more meatier and juicier than farm-raised shrimp. Long strand-like pasta is ideal. Fettuccine is a great pasta to use because it holds up sauce very well. …
From damndelicious.net


55 EASY DINNER RECIPES FOR ONE — EATWELL101
1 day ago Try this pasta salad with ham and creamy dressing for a quick, fresh, and delicious meal any time of the year. ... Ready in 25 minutes, shrimp is cooked in a creamy garlic sauce …
From eatwell101.com


SAUTéED SHRIMP WITH PEAS IN LEMON-TARRAGON SAUCE
12 oz (350 g) ounces peeled, deveined raw shrimp or prawns 2 tbsp (25 mL) canola oil, divided 1 shallot, minced 3/4 cup (175 mL) low-sodium chicken broth 1 cup (250 mL) frozen (not …
From heartandstroke.ca


HOISIN-PEANUT SHRIMP AND SLAW RECIPE - NYT COOKING
5 days ago Inspired by Vietnamese fresh spring rolls dipped into peanut sauce, this simple-to-prepare meal features sticky glazed shrimp and a lively salad of crunchy vegetables, sprightly …
From cooking.nytimes.com


Related Search