Shrimp With Peas And Ham Recipes

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

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

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.

GARLIC SHRIMP AND PEAS WITH LINGUINE



Garlic Shrimp and Peas With Linguine image

Make and share this Garlic Shrimp and Peas With Linguine recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces linguine
1 (10 ounce) package frozen peas, thawed
1 3/4 lbs large shrimp, peeled, tails left on, deveined and butterflied
1/4 cup butter, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 cup white wine or 1/2 cup chicken broth
1/4 cup lemon juice
1 teaspoon grated lemon zest
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
  • Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
  • Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.

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.

SHRIMP RISOTTO WITH PEAS



Shrimp Risotto With Peas image

Shrimp shells are used here to make a subtle shellfish broth for the risotto. Make sure you don't overcook the shrimp; they will take only four to five minutes to cook, and the contrast of their succulent texture against the chewy rice will be lost if the shrimp become rubbery.

Provided by Martha Rose Shulman

Categories     dinner, weekday, one pot, appetizer, main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 12

1 pound medium shrimp, in the shell
1 quart chicken stock or water
Salt to taste
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups arborio or carnaroli rice
2 large garlic cloves, green shoots removed, minced
1/2 cup dry white wine
A generous pinch of saffron (optional)
1 cup thawed frozen peas, or fresh peas steamed for five minutes
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground pepper to taste

Steps:

  • Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
  • Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
  • Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
  • Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 11 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams

More about "shrimp with peas and ham recipes"

SHRIMP AND PEAS FETTUCCINE ALFREDO - POUND DROPPER
Nov 26, 2021 Stir in Parmesan cheese, and stir until it’s to the right consistency. If the mixture is too thick, add more skim milk as needed; season with salt and …
From thepounddropper.com
  • Melt butter in a saucepan over medium heat. Whisk in flour and garlic until it makes a roux. Gradually whisk in milk until it boils and the sauce thickens.
  • Stir in Parmesan cheese, and stir until it's to the right consistency. If the mixture is too thick, add more skim milk as needed; season with salt and pepper, to taste.
  • Add thawed, cooked shrimp and peas. Stir to combine with Alfredo sauce. Cook on low for 3 minutes.


EASY SHRIMP AND PEAS RECIPE - CLASSIC RECIPES
Dec 13, 2023 Instructions. Wash the shrimp, then peel and remove the veins.*. 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. …
From classic-recipes.com


30-MINUTE SHRIMP, PEAS AND RICE - SKINNYTASTE
Feb 28, 2023 Shut off and let stand covered 5 minutes. Meanwhile, in second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot. Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, …
From skinnytaste.com


AUNT BEE'S SHRIMP PASTA SALAD - THE SEASONED MOM
Jul 19, 2024 Combine cooked shrimp, cooked pasta, green onion, bell pepper, celery and peas in a large bowl. Whisk together mayonnaise, lemon juice, vinegar, sugar, fresh dill, salt and pepper in a separate bowl. Pour the …
From theseasonedmom.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. Using a slotted ...
From foodandwine.com


SIPO EGG WITH SHRIMP AND HAM - KAWALING PINOY
Dec 16, 2017 Add green peas, quail eggs, and shrimp. Stir to combine. Add table cream. Season with salt and pepper to taste. Simmer for about 3 to 5 minutes or until vegetables are tender-crisp. In a bowl, combine the ½ cup …
From kawalingpinoy.com


15-MINUTE ASIAN SHRIMP RECIPE - PUPS WITH CHOPSTICKS
Jan 10, 2024 Add a bit of oil into a frying pan and wait for it to get hot. Once the oil is hot and shimmering, add in 1 tablespoon butter and the minced garlic and toast it for a half a minute. Add in the shrimp and cook it until it is pink …
From pupswithchopsticks.com


PINEAPPLE SHRIMP STIR FRY - THE ENDLESS MEAL
Sep 8, 2020 Add the shrimp and toss to coat. Note: the batter will turn sticky. 2 tablespoons cornstarch, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 ½ lb shrimp. Next, make the stir fry sauce. Add the cornstarch to a …
From theendlessmeal.com


LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES
Aug 27, 2018 Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.) Add white wine. Cook to reduce by half, then add lemon juice, honey and …
From themediterraneandish.com


GARLIC BUTTER SHRIMP PASTA - DAMN DELICIOUS
Mar 13, 2015 In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large cast iron skillet over medium high …
From damndelicious.net


BETTER THAN TAKEOUT SHRIMP FRIED RICE - THE RECIPE CRITIC
Jan 31, 2024 Prep: Preheat a large skillet or wok to medium heat. Add vegetable oil and sesame oil. 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 …
From therecipecritic.com


SAUTéED SHRIMP WITH PEAS IN LEMON-TARRAGON SAUCE
Step 2. In a large saute pan, warm 1 tbsp (15 mL) of the canola oil over medium-high heat until it starts to ripple. Add the shrimp and stir until just starting to turn pink (about 1 minute). Transfer to a plate and set aside.
From heartandstroke.ca


SHRIMP AND FIELD PEAS WITH GARLIC AND LEMON INFUSED …
Add the shrimp and cook, stirring frequently, until shrimp are coated in the infused oil and bright pink and opaque, about 3 to 5 minutes depending on the size of the shrimp. Add the cooked shrimp along with the garlic and lemon slices to the …
From charlottepuckette.com


QUICK AND EASY SWEDISH PEA SOUP WITH HAM (ÄRTSOPPA)
Oct 11, 2024 Ham steak (or simply a thick slab of ham from the deli) that has been cut into cubes makes a quick and easy savory addition that really amps up the flavor of this soup. …
From true-north-kitchen.com


GARLIC SHRIMP AND PEAS - DAMN DELICIOUS
Apr 13, 2022 Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 …
From damndelicious.net


Related Search