SHRIMP CREPES
Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.
Provided by impellizzeri kitchen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Spray a 9x12-inch baking dish with cooking spray.
- Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
- Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
- Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
- Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
- Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g
SHRIMP SCAMPI
A simple but elegant shrimp dish. Combine it with garlic bread and a salad for a delicious dinner.
Provided by RNCOGGINS
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
- Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
- Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
- Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 35.5 g, Cholesterol 246.7 mg, Fat 30.8 g, Fiber 2.1 g, Protein 35.3 g, SaturatedFat 17.5 g, Sodium 680.1 mg, Sugar 1.7 g
CURRIED SHRIMP SCAMPI STYLE WITH CREPES
Categories Shellfish Brunch Sauté Quick & Easy
Yield serves two to four serving
Number Of Ingredients 16
Steps:
- Clean and de-vein shrimp, leave tails on. Cut lemon grass stalk into 1/8 rings, about ¼ cup. Add 1 tbsp. olive oil into a hot skillet. Add shrimp and sauté until they are just under cooked. Add minced garlic and cook 1 minute more while turning shrimp to absorb garlic flavor. Remove shrimp. Reduce heat, do not burn garlic. Heat Red Curry Sauce, Curry Powder and ground coriander seeds in same pan with any remaining oil and garlic until flavors are released. Add an additional tsp. of oil if needed. When flavors are released add one more tsp. of oil, lemon grass, and sauté for one minute more. Squeeze the lemon, remove seeds, and add juice to deglaze pan. Add coconut milk to the pan, stir until mixed with other ingredients and heat until boiling, and then reduce heat to a simmer. Peel, core, and dice apple into one inch pieces. Add to pan. Add back shrimp with any juices to pan. Heat until hot. Taste sauce, add salt if necessary. Add red pepper flakes if you like heat Roll 2 tbls. cooked mixture up into each crepe. Put three crepes onto each plate seam side down. Add optional asparagus and poached eggs. Pour remaining mixture over the filled crepes and asparagus. Garnish with basil leafs.
CURRIED SHRIMP PASTA
his light and spicy shrimp dish comes together easily. My favorite pasta to use is capellini, but angel hair works fine if it isn't available. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.
Nutrition Facts : Calories 404 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
CRISP CURRIED SHRIMP
Steps:
- In a bowl stir together flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallions until well browned and almost tender.
- Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
- Serve shrimp with lemon.
CURRIED SEAFOOD CREPES
Steps:
- Make the filling:
- In a large saucepan bring 4 cups water to simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round or wax paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butter, stir in the carrots, 2 tablespoons water, the salt, and the sugar, and cook the carrots, covered, over moderate heat for 2 minutes. Remove the lid, cook the carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood. Melt the remaining 2 tablespoons butter in the pan, whisk in the flour, and cook the roux over moderately low heat, whisking, for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking, until it is smooth. Simmer the mixture, whisking occasionally, for 5 minutes, or until it is very thick, and stir in the chutney and the lemon juice. Stir in the seafood carrot mixture, the peas, the minced parsley, and enough of the reserved poaching liquid, by teaspoons, to thin the mixture to the desired consistency. The filling may be made 1 day in advance and kept covered and chilled.
- Make 12 crêpes (procedure follows) with the curry crêpe batter. Working with one crêpe at a time, put 2 tablespoons of the filling on one quadrant of each crêpe, fold the crêpe in half over the filling, and fold it in half again to form a triangle. Arrange the crêpes on a buttered baking sheet and bake them in a preheated 400°F. oven for 10 minutes, or until they are heated through. Transfer the crêpes to serving plates and garnish them with the parsley sprigs and the lemon slices.
- To make curry crêpe batter:
- In a blender or food processor blend the flour, the curry powder, the salt, the broth, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 15 crêpes.
- To make crêpes:
- Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
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CURRIED SHRIMP SCAMPI WITH SAUTéED GREENS
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5/5 (6)Category DinnerCuisine AmericaTotal Time 20 mins
- Place the shrimp in a medium bowl and massage salt and pepper into the shrimp with your hands.
- Heat a 12 inch cast iron skillet over medium-high heat then add olive oil. When oil is hot add chopped onion, curry powder and smoked paprika. Continue to cook onion with spices until onions begin to soften.
- Add butter to skillet with onions then add shrimp and sautéed until shrimp is fully cooked and turns pink. Remove shrimp from skillet and set aside.
- Reduce skillet heat to medium-low and add tamari sauce and vinegar. Add greens to skillet and sauté just until greens are wilted then quickly remove from skillet.
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