ITALIAN BAKED SHRIMP
A simple 20-minute one-dish meal, this Italian baked shrimp is one of our favorite quick and easy ways to enjoy seafood!
Provided by Blair Lonergan
Categories Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Spread the diced butter evenly around the bottom of a rimmed baking sheet.
- Top butter with lemon slices and diced tomatoes. Spread shrimp evenly over lemon and tomatoes. Sprinkle with dry Italian dressing mix.
- Bake, uncovered, for 9-12 minutes or until the shrimp are pink and cooked through. Stir halfway through the baking time. Be sure that you don't overcook the shrimp, so keep an eye on them!
- Serve shrimp with the pan sauce over pasta, rice, or with bread. Garnish with chopped fresh herbs, if desired.
Nutrition Facts : ServingSize 1 /4 of the shrimp and sauce, Calories 340 kcal, Carbohydrate 3.5 g, Protein 23.9 g, Fat 25 g, SaturatedFat 14.7 g, Cholesterol 234 mg, Sodium 313 mg, Fiber 0.6 g, Sugar 2.1 g
HERB-CRUSTED SHRIMP
Steps:
- Toss 1 cup panko breadcrumbs, 1/4 cup olive oil, the juice of 1 lemon and a handful each of chopped parsley, basil and chives; season with salt and pepper. Press both sides of 1 pound peeled and deveined shrimp in the breadcrumb mixture and broil until golden, 3 to 4 minutes. Garnish with chives.
- Per Serving: Calories: 256; Fat: 12.5g (Saturated Fat: 2g); Protein: 25g; Carbohydrates: 10g; Sugar: 1g Fiber 0g; Cholesterol: 172mg; Sodium: 315mg
- Photography by Stephanie Foley
Nutrition Facts : Calories 256 calorie, Fat 12.5 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 315 milligrams, Carbohydrate 10 grams, Protein 25 grams, Sugar 1 grams
SIMPLE ITALIAN SHRIMP RECIPE
This Italian shrimp recipe was sent to me by Linda. She also furnished the picture. Recipe is so good!
Provided by Jean McDaniel
Categories Seafood
Time 45m
Number Of Ingredients 4
Steps:
- 1. Prehead oven to 350 degrees. Line cookie sheets with sides with foil.
- 2. Melt butter in oven on lined cookie sheet. Lay lemon slices on melted butter. Lay shrimp on top of butter and lemons. Sprinkle the dry Italian dressing mix on top of shrimp. Bake at 350 degrees for 15 minutes, until light golden brown.
- 3. This is great alone or served on pasta or rice using melted butter/lemon juice drizzled on top.
- 4. It is hard for me to say how many shrimp to use since shrimp come in different weights and sizes. Just use your own judgment. I usually us a medium shrimp and I can lay around 36 on a cookie sheet.
FISH IN HAZELNUT CRUST WITH RED PEPPER RELISH
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the nuts in a dry skillet and cook over medium heat, stirring, for about 15 minutes, until they are toasted. Do not allow them to burn.
- Wrap the hot, toasted nuts in a clean cloth and rub them in the cloth to remove the skins. Chop them fairly fine in a food processor or by hand. Mix the chopped nuts with the bread crumbs, coriander and cumin and spread this mixture on a plate.
- Place the eggs in a bowl.
- Combine flour, pepper and salt and spread on another plate.
- Dip the pieces of fish first in the flour mixture, shaking off any excess, then dip in the eggs, allowing the excess to run off. Press the fish into the crumbs. Place the fish, as it is coated, on a plate and refrigerate until ready to cook, up to one-half hour.
- To cook, heat the butter in a large, nonstick skillet. Place the coated fish in the skillet and cook over medium-high heat until the pieces are lightly browned, turning them once until they are browned on both sides, two to three minutes on each side. If all the pieces do not fit in the pan, remove those that are cooked to a warm plate and repeat with the rest. It should not be necessary to add additional butter or oil.
- Serve at once with red pepper relish on the side.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 537 milligrams, Sugar 2 grams, TransFat 0 grams
BROWN-BUTTER SHRIMP WITH HAZELNUTS
Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, seafood, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
- Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
- Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.
PANKO CRUSTED SHRIMP
Found this gem on the Canadian Food Network. Christine Cushing is the author. It has become our favorite shrimp recipe. Use your imagination to season the flour. Do keep it simple so your don't overpower the crisp, clean flavor of the shrimp. I like to use 1 teaspoon of lemon pepper. This can be used as an appetizer, or a main dish served with your favorite rice recipe. Our rating system for keeper recipes is simple. "Make again", "Can I have seconds", and the very rarely used "Orgasm". This recipe rates a definate "Orgasm".
Provided by MTDavids
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add seasoned flour to a shallow baking dish for dredging.
- In a bowl, beat together eggs, milk, and parsley.
- Add panko to a second shallow baking dish.
- Dredge shrimp in flour, then egg mixture, and coat with panko.
- Pour oil in a heavy skillet and heat to medium high.
- Place 6 to 8 shrimp in the hot oil and cook until golden brown, about 1 to 2 minutes.
- Transfer to a plate lined with paper towels.
- Repeat with remaining shrimp.
- While shrimp is cooking, mix plum sauce and horseradish.
- Serve shrimp with sauce on the side.
- Prep time does not include de-veining and cleaning shrimp.
Nutrition Facts : Calories 1204.5, Fat 112.7, SaturatedFat 15.2, Cholesterol 133.7, Sodium 407.2, Carbohydrate 38.9, Fiber 1.4, Sugar 1.3, Protein 12.1
SHRIMP ITALIANO
Make and share this Shrimp Italiano recipe from Food.com.
Provided by Mr.MojoRisin
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Put 1/2 cup of Minced garlic into a mortar and pestal. Drizzle some of the 1/4 cup of Olive oil over the garlic and crush up the garlic in the oil. Then stir in the rest of the oil and add a pinch of red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate while you continue on.
- Cut broccoli crown down to small flowerettes. Chop Onion into decent sized pieces. Slice mushrooms (Or open can and drain if you must).
- Melt a stick of butter in a large saute pan over med-high heat. Add 2 TBSP of minced garlic, onions, and mushrooms. Add oregano. Saute until onions wilt. Add shrimp & garlic mixture and saute until shrimp turns pink. Add Wine and bring to a simmer. Add cornstarch and water mixture to thicken the sauce. Stir well. Turn down heat to low and add broccoli. Cover for 2 minutes. Stir well.
- Serve over Pasta along with garlic bread.
HALIBUT WITH CREAMY GARLIC AND HERB SAUCE
This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.
Provided by feeshette
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
- Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g
ITALIAN SHRIMP AND PASTA
We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
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