Shrimppiescandanavian Recipes

SAUTEED CAJUN SHRIMP VERDE

Sauteed Cajun Shrimp Verde image

Succulent sauteed shrimp in a mildly spicy garlic-lemon-herb sauce that will have you adding it to your list of staples. Serve immediately over rice or angel hair pasta, or as an appetizer! Enjoy!

Provided by Tim Grant

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup light olive oil
5 cloves garlic, chopped
½ cup chopped scallions
⅓ cup chopped fresh parsley
1 ½ pounds jumbo shrimp, peeled and deveined
1 teaspoon Cajun seasoning
½ teaspoon ground cumin
½ teaspoon cayenne pepper
½ lime, juiced
½ cup cilantro, chopped
2 tablespoons butter

Steps:

Heat oil in a skillet over medium heat. Add garlic, scallions, and parsley. Cook and stir for 3 minutes. Add shrimp, Cajun seasoning, cumin, and cayenne pepper. Cook and stir until shrimp are no longer translucent, 5 to 7 minutes. Remove from heat and toss in lime juice, cilantro, and butter.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 4.1 g, Cholesterol 274.1 mg, Fat 21.4 g, Fiber 1.1 g, Protein 28.7 g, SaturatedFat 6.1 g, Sodium 465.5 mg, Sugar 0.6 g

CLASSIC SHRIMP SCAMPI

Classic Shrimp Scampi image

America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

IRANIAN SHRIMP STEW

Iranian Shrimp Stew image

This dish comes from Bushehr province south of Iran, processing Persian Gulf's tasty shrimps into an aromatic and delicious stew. Persian Gulf states' and provinces' cuisine is impacted by Indian cuisine; therefore one could see the similarity between the spirit of both cuisines.

Provided by Dorudgar

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 2h6m

Yield 4

Number Of Ingredients 19

Ingredients

1 large tomato, chopped
2 red chile peppers, chopped, divided
7 cloves garlic
1 tablespoon ginger paste
2 tablespoons tamarind pulp
1 cup water
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 large onion
2 ¼ pounds uncooked medium shrimp, peeled and deveined
1 medium tomato, diced
2 tablespoons tomato paste
1 dried whole lime
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground turmeric
1 ½ teaspoons dried whole lime powder
2 cups boiling water
½ cup cilantro, finely chopped
salt to taste

Steps:

Mix chopped tomato, 1 chile, garlic, and ginger paste together in a bowl.
Soak tamarind pulp in 1 cup water for 15 minutes. Rub tamarind by hand to loosen the seeds. Add flour and mix well. Filter the mixture through a sieve; discard residue.
Heat oil in a deep pot over medium-high heat. Saute onion until golden, about 5 minutes. Add shrimp; saute until shrimp is opaque and oil hisses, about 6 minutes. Mix in remaining chile, diced tomato, tomato paste, and dried whole lime. Add black pepper, turmeric, and lime powder; stir to combine.
Pour boiling water into the shrimp mixture; add cilantro and the tamarind-flour mixture. Mix well. Bring to a boil and reduce to medium-low heat. Let simmer until stew is nicely thickened, about 45 minutes. Add salt; simmer until flavors blend, about 15 minutes more.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 25.4 g, Cholesterol 388.5 mg, Fat 13.2 g, Fiber 5.1 g, Protein 45.3 g, SaturatedFat 2.4 g, Sodium 513.9 mg, Sugar 5.9 g

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