SHRIMP CORN BREAD DRESSING
A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.
Nutrition Facts :
CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE
Steps:
- Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
- Prepare all the vegetables and toss together.
- Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
- Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.
Nutrition Facts : ServingSize 2.5 cups, Calories 300 cal, Carbohydrate 11 g, Fat 18 g, Protein 25 g, Fiber 6 g, SaturatedFat 3 g, Cholesterol 183 mg, Sodium 176 mg, Sugar 3 g
SHRIMP WITH A YUZU DRESSING
Yuzu is an Asian citrus fruit. It resembles an underripe lime and has that same sourness. It has a wonderful light floral note, too. It does great sunken into mayonnaise. This shrimp dish is a knockoff of a Nobu restaurant classic for a reason-it's ethereal. Use rock shrimp or small shrimp for this, so it can be eaten in little bites. A note about substitutions: If yuzu is unavailable, simply sub in lime juice and a few grates of lime zest.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes.
- For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside.
- For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet.
- Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter.
- Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt.
- Raise the oil temperature to 350 degrees F.
- Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches.
- Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste.
VICKI'S SHRIMP PASTA
This recipe is in honour of my niece, Vicki; she felt like something shrimpy and creamy.It was delicious.
Provided by ChefDebs
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over med heat. Saute garlic for 2 mins, add sun dried tomatoes and red peppers and saute for a furthur 5 minutes.
- Add wine and cook until reduced , about 5 minutes.
- Add shrimp and saute until just pink about 3 minutes.
- Add red pepper, lemon juice and butter, when the butter is melted add the cream and parmesan. Simmer until warmed through and serve over your favourite pasta.
Nutrition Facts : Calories 807, Fat 27.6, SaturatedFat 14.3, Cholesterol 288.9, Sodium 601.2, Carbohydrate 90.7, Fiber 4.4, Sugar 3.8, Protein 42
VICKI'S SHRIMP AND CRAB PASTA
My sister made this for me one time several years ago. We all loved it so I remembered how she made it, now when she wants to make it she calls me to remind her how to make it. The last time she called I told her I was going to post it on my favorite cookbook website so she could find it anytime. So here it is Vicki!
Provided by Queena Frye
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Spaghetti strings according to package directions.
- In a large skillet saute the Bell Pepper in the butter till tender.
- Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
- Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
- Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
- Serve with Garlic Bread and Fresh Salad for a complete meal.
Nutrition Facts : Calories 257, Fat 13.8, SaturatedFat 6.3, Cholesterol 128.5, Sodium 1003.4, Carbohydrate 9.9, Fiber 0.5, Sugar 1.8, Protein 22.9
AUNT VICKI'S SHRIMP DRESSING
Categories Fish Side Bake Christmas Thanksgiving Stuffing/Dressing
Yield 10 people
Number Of Ingredients 15
Steps:
- Start to boil gizzards with salt and pepper, replenish water as necessary (gizzards can take several hours) Prepare cornbread as directed on package (add 2 tbsp. flour too) Dice onions, green peppers and celery. Sautee and put aside Steam shrimp (if possible) boil if no steamer. DO NOT OVERCOOK SHRIMP. Cut into about 3 pieces each and put aside In a large bowl, break the cornbread into manageable sized pieces, slice gizzards and add onions, green peppers and celery Grate the 2-3 eggs in, add the dry seasoning (sage, etc. above. Watch amount of salt as broth is salty) Add chicken broth and shrimp Bake at 400 degrees for about 1 hour (but don't let dressing get dry) Note: all ingredients should be cooked before adding to cornbread. You can actually add shrimp after dressing is cooked as they are easy to overcook.
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