Zippy Shrimp Recipes

ZIPPY SHRIMP LINGUINE

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, stir-fry the shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm. Add the zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender. , Return shrimp to skillet. Drain the pasta; add to skillet along with the parsley, basil and salt. Heat through. Sprinkle with Parmesan cheese.,

ZIPPY SUMMER SHRIMP

Steps:

• Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

ZIPPY COLD SPICY SHRIMP

Steps:

• In a heavy 10-inch skillet heat 1 tablespoon of the oil over moderately high heat for 1 minute.
• Add the shrimp and stir-fry for 2 minutes; transfer to a platter.
• Add the remaining oil to the skillet, then the green onions, garlic and fresh ginger; stir-fry about 30 seconds.
• Add the chicken broth, tomato paste, vinegar, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened.
• Return the shrimp to the skillet and cook, stirring, 3 minutes longer.
• Pour all into a bowl; cover and refrigerate for 4 hours.
• When ready to serve, arrange the lettuce leaves on a plater and mound the shrimp on top.
• Chop the reserved green onion tops and sprinkle over the shrimp.

ZIPPY SHRIMP REMOULADE PLATTER

Steps:

• 1. Except for the shrimp and lemon slices, place all the ingredients in a medium bowl. Stir to mix well.
• 2. Chill for at least 2 hours and serve with chilled shrimp. Garnish with lemon slices.

ZIPPY SHRIMP RECIPE

Steps:

• * In a large nonstick skillet, combine the first 10 ingredients. Bring to a boil; cook until mixture is reduced by half. Add shrimp. Simmer, uncovered, for 3-4 minutes or until shrimp turn pink, stirring occasionally. Yield: 8 servings. Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. Nutritional Analysis: One serving (1/2 cup) equals 141 calories, 3 g fat (trace saturated fat), 172 mg cholesterol, 520 mg sodium, 3 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 4 very lean meat.