MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS
Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
- In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
- Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
- Finally, stir in the chopped fresh parsley and serve!
Nutrition Facts : Calories 284.4 kcal, Sodium 1258.1 mg, SaturatedFat 1.8 g, Carbohydrate 9.9 g, Fiber 1.8 g, Protein 30.6 g, Cholesterol 357.6 mg, ServingSize 1 serving
PARTY SHRIMP
The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don't like shellfish really dig this appetizer. -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl or shallow dish, combine the first 8 ingredients. Add shrimp; toss to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 18mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SHRIMP COCKTAIL PLATTER
Enjoy this distinctive platter heaped with shrimp and served with a tangy cocktail sauce - a delicious seafood appetizer!
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 26
Number Of Ingredients 6
Steps:
- Rinse shrimp; pat dry. Line a 4-cup bowl with enough plastic wrap so that it hangs over edge of bowl. Arrange a layer of shrimp in a spiral pattern in bottom of bowl. Add additional layers, filling all spaces and pressing down, until bowl is full.
- Fold the plastic wrap over shrimp. Place two 1-pound cans on top of shrimp and refrigerate 1 hour.
- Meanwhile, in small bowl combine cocktail sauce, lime juice and chile powder; mix well. Cover and refrigerate until serving.
- Unwrap bowl. Pull plastic wrap away from top of bowl. To unmold, place a large platter upside down over bowl, then turn platter and bowl over; remove plastic wrap. Garnish the shrimp spiral with watercress and lemon slices. Serve with sauce.
Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 65 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, ServingSize 2 shrimp and 2 teaspoons sauce each, Sodium 190 mg, Sugar 2 g, TransFat 0 g
SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES
Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
- Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
- Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
- Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.
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