Blackened Shrimp With Onions And Tomatoes Recipes

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Steps:

• For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
• For the shrimp: Preheat the oven to 400 degrees F.
• In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
• Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

FRIED GREEN TOMATOES WITH BLACKENED SHRIMP

Steps:

• Make the remoulade: Whisk all of the ingredients together in a small bowl. Cover and refrigerate for at least 30 minutes and up to 48 hours before serving to allow the flavors to meld.
• Meanwhile, make the shrimp and fried green tomatoes: Heat 1 cup of the oil in a medium high-sided saute pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer--or simply add a few grains of the cornmeal into the oil and if it sizzles, rises to top and turns golden brown quickly, the oil is ready.
• Meanwhile, put the cornmeal and the buttermilk into 2 separate shallow baking dishes and season each with salt and pepper. Place a wire rack over a rimmed baking sheet.
• Dip each tomato slice in the buttermilk and let the excess drip off, then dredge in the cornmeal, gently pressing to help it adhere to both sides. Place on the wire rack and let sit for 5 minutes.
• While the tomatoes are resting, heat the remaining 3 tablespoons oil in a large nonstick skillet over high heat until it begins to shimmer. Season the shrimp with salt and pepper (and some spice mix, if using). Add half of the shrimp in a single layer and cook until golden brown on both sides and just cooked through, about 4 minutes. Remove with a slotted spoon to a plate. Repeat with the remaining shrimp.
• Add the tomatoes to the high-sided saute pan in a single layer and fry until golden brown on both sides, about 2 minutes per side. Remove to the wire rack and immediately season with salt.
• Top each tomato with 3 shrimp and some of the remoulade. Garnish with green onions or parsley.

BLACKENED SHRIMP WITH ONIONS AND TOMATOES

Steps:

• Mix dry spices and add to plastic ziplock bag.
• Add shrimp to bag and mix with spices.
• Heat olive oil in large skillet over medium heat.
• Saute onions until tender.
• Push onions to the outside of the skillet, add garlic and sautee until tender.
• Add wine and cook for for two minutes.
• Add shrimp and sautee until cooked.
• Add tomatoes and cook until warm.
• Serve over pasta.

BLACKENED SHRIMP PO'BOYS

Steps:

• Preheat the oven to 350 degrees F. Combine the mayonnaise, minced pickles, shallot and hot sauce in a small bowl; season with salt and pepper. Set aside.
• Toss the shrimp with the Cajun seasoning and 1/4 teaspoon salt in a large bowl. Melt the butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until pink, 1 1/2 to 2 minutes per side.
• Meanwhile, arrange the rolls on a baking sheet and toast in the oven, about 5 minutes. Spread the mayonnaise mixture on the cut sides of each roll. Fill with the shrimp, lettuce and tomatoes. Serve with pickles.

BLACKENED SHRIMP WITH SAUSAGE

Steps:

• Prepare herb mix.
• Heat broiler.
• Peel and devein shrimp, reserving shells. toss with cayenne and herb mix.
• Place shells in a saucepan. Cover with water.
• Bring to a boil. Reduce. Simmer 15 minutes. Strain.
• Set aside 3 cups. Freeze rest for another use.
• Heat butter in a saucepan.
• Add onion. Saute 3 minutes.
• Add flour. Cook 1 minute.
• Whisk in stock and wine until smooth.
• Stir in the salt and cayenne. Simmer 10 minutes.
• Whisk in cream. Simmer 5 minutes. Keep warm.
• Brown sausage in a wok.
• Add shrimp to wok. Saute 3 minutes.
• Add spinach, mushrooms and onions. Saute 3 minutes.
• Pour mix into a sprayed 9x13.
• Top with sauce and cheese.
• Broil until golden.