Rons Stewed Shrimp Recipes

SHRIMP STEW FOR TWO

Shrimp Stew for Two image

A stew should be as comforting to cook as it is to eat. In this effortless one-pot meal, a spicy, aromatic broth is tinged red with gochugaru, a Korean red-pepper powder. You want to use jumbo shrimp or prawns for this; be sure to get shell-on crustaceans (and head-on if you can), as they're essential to flavoring this simple dish with their incredible nuttiness. Bitter greens and sweet radishes add vegetal heft as well as complexity to the broth, which you should definitely sop up with bread or rice. If seafood dishes like bouillabaisse, cioppino and maeuntang excite you, then this brothy wonder will delight and nourish.

Provided by Eric Kim

Categories weeknight, soups and stews, main course

Time 25m

Yield 2 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
2 large shallots, thinly sliced crosswise
Salt and black pepper
4 large garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated
1 tablespoon olive oil
2 tablespoons gochugaru, plus more to taste (see Tip)
8 ounces broccoli rabe, Tuscan kale or other sturdy bitter greens, coarsely chopped
8 to 10 shell-on jumbo shrimp or 4 tiger prawns, preferably head-on, deveined (about 8 ounces)
6 ounces radishes, thinly sliced (1 ½ cups)
1 tablespoon fish sauce, plus more to taste
Pinch of granulated sugar, plus more to taste
Toasted crusty bread or steamed white rice, for serving

Steps:

Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

SHRIMP STEW

Shrimp Stew image

"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 small onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1-1/2 cups diced fresh tomatoes
1/2 cup tomato sauce
4-1/2 teaspoons minced fresh dill or 1 teaspoon dill weed
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese
1/2 cup minced fresh parsley

Steps:

In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.

Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.

RON'S GRILLED SHRIMP

Ron's Grilled Shrimp image

This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil. If you don't have a grill basket, thread shrimp onto metal or soaked wooden skewers. When using skewers, make sure to turn them over once during cooking.

Provided by Anonymous

Categories Seafood Shellfish Shrimp

Time 2h21m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup lime juice
¼ cup lemon juice
⅓ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon minced garlic
½ teaspoon crushed red pepper
2 pounds jumbo shrimp, peeled and deveined

Steps:

Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly.
Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally.
Preheat grill for medium-high heat.
Place shrimp in a grill basket. Grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. Stirring regularly during cooking.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 4.3 g, Cholesterol 345.7 mg, Fat 20 g, Fiber 0.4 g, Protein 37.5 g, SaturatedFat 3 g, Sodium 545.6 mg, Sugar 0.7 g

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