Shrimp Saganaki

Shrimp Saganaki

Shrimp Saganaki Ingredients:

3 T. extra virgin olive oil
2-3 cloves garlic, finely chopped
1 medium red onion, finely chopped
¼ c. dry white wine
1 15-oz. can crushed tomatoes
½ c. Kalamata olives, chopped
1 t. dried dill
1 t. dried Greek oregano
½ t. crushed red chili flakes
Salt and black pepper, to taste
1 lb. large (16/20 ct.) shrimp, shelled and deveined
3 T. fresh parsley leaves, chopped and divided
4 oz. Feta cheese, crumbled

Shrimp Saganaki Directions:

  • Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
  • Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
  • Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
  • Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
  • Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!

Shrimp Saganaki Notes:

Shrimp Saganaki is a quick and easy Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4



 

Spicy Barbecue Shrimp for the Superbowl

Spicy Barbecue Shrimp for the Superbowl

Spicy Barbecue Shrimp Ingredients:

1/4 pound bacon, chopped
1 stick (1/2 cup) butter or margarine
1 medium onion, chopped
4 garlic cloves, pressed
2 tablespoons Old Bay seasoning
2 teaspoons hot sauce
2 tablespoons lemon juice
1 1/2 pounds unpeeled, medium-size fresh shrimp

Spicy Barbecue Shrimp Instructions:

Sauté bacon in a large skillet until crisp. Add butter and next 4 ingredients, and
cook over medium heat until onion is tender. Stir in lemon juice and shrimp; cook,
stirring often, 5 to 7 minutes or until shrimp turn pink. Serve with French bread.
Makes 3 to 4 main dish servings or 8 appetizer servings.

Spicy barbecued shrimp makes a great meal for the Superbowl.

Saucy Sauteed Shrimp

Saucy Sauteed Shrimp

Saucy Sauteed Shrimp

Saucy Sauteed Shrimp Ingredients:

1 tablespoon olive oil
1 pound fresh jumbo shrimp, peeled and deveined
2 cloves garlic, minced
1 1/2 cups Prego® Traditional Italian Sauce
1 tablespoon chopped fresh parsley
1 teaspoon crushed red pepper

Saucy Sauteed Shrimp Directions:

Heat oil in skillet. Add shrimp and garlic. Cook over medium-high heat for 3 minutes, stirring often.

Add pasta sauce, parsley and pepper and cook over low heat until shrimp are pink.

Soba Noodles With Shrimp

Soba Noodles With Shrimp

Prawn Sushi with Egg YolkSoba Noodles With Shrimp Ingredients:

1 lb raw shrimp, peeled and deveined
12 ounces uncooked soba noodles
Pesto sauce  – see below

Pesto sauce:
3/4 cup peanut oil
3 cups fresh basil
3 cups fresh cilantro
3 cups fresh mint
1 tbsp sugar
1 tsp salt
2 to 3 tbsp lime juice
3 garlic cloves, grated
1 fresh serrano pepper, chopped very fine*

Soba Noodles With Shrimp Instructions:

Prepare pesto: Mix all the pesto sauce ingredients together in a glass bowl with a whisk.

In a glass bowl, put the cleaned shrimp and cover with 3/4 cup prepared pesto sauce, mixing lightly; set aside.

Cook noodles according to package directions, then drain and set aside and then preheat broiler or grill.

You can string marinated shrimp on metal skewers, put in grilling basket, or on broiler pan.

Broil or grill shrimp until they turn pink, turning or stirring. This will take about 4 to 6 minutes, depending on the size of the shrimp.

In a large serving bowl, put the cooked soba noodles, add the remaining Asian pesto sauce, and toss together, then top with hot cooked shrimp.

* You should always wear rubber gloves when handling serrano peppers and not touch your eyes. Make sure you wash hands immediately after handling the peppers.

Prawn Sushi with Egg Yolk

Prawn Sushi with Egg Yolk

Prawn Sushi with Egg YolkPrawn Sushi with Egg Yolk Ingredients:

6 Medium, Raw, Unshelled, Shrimp

For the marinade –

3 tb Rice Vinegar
1 ts Sugar
1 pn MSG
4 tb Water
1/4 ts Salt

For the filling –

4 Egg Yolks
1/4 ts Salt
1 pn MSG
1 1/4 ts Sugar
2 1/2 ts Lemon Juice

Prawn Sushi with Egg Yolk Instructions:

Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver.

Marinade: Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour.

Filling: Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside.

Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve.

To assemble and serve the prawn sushi with egg yolk: Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature.

Prawn sushi with egg yolk is known as.Ebi Kimizushi in Japanese.

New Orleans Shrimp

New Orleans Shrimp

New Orleans Shrimp

Ingredients for New Orleans Shrimp:

1 teaspoon canola oil
1 onion, finely diced
1 stalk celery, chopped
1 green bell pepper, chopped
1 teaspoon crushed red pepper
1 tablespoon butter
1/4 cup all-purpose flour
1/2 teaspoon salt
cracked black pepper to taste
2 1/2 cups fish stock
1 cup beer
1 pound large shrimp – peeled and deveined