Recipes

Grilled Shrimp With Citrus Salsa

Grilled Shrimp With Citrus Salsa

Impress your guests with this zesty recipe.
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Ingredients

Makes 4 servings

Prep: 20 min., Chill: 30 min., Grill: 10 min.

Instructions

  • Grate rind from oranges, reserving rind; peel, section, and coarsely chop oranges.
  • Peel and chop peaches.
  • Stir together 2 tablespoons orange rind, chopped orange, peach, jalapeño pepper, and next 4 ingredients; cover and chill.
  • Peel shrimp, and devein, if desired.
  • Combine remaining orange rind, orange juice, and next 4 ingredients in a shallow dish or large zip-top freezer bag; add shrimp.
  • Cover or seal; chill, turning occasionally, 30 minutes.
  • Remove shrimp from marinade, reserving marinade.
  • Pour marinade into a small saucepan.
  • Bring marinade to a boil; boil 1 minute.
  • Grill shrimp in a grill basket coated with cooking spray, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side, basting with reserved marinade.
  • Serve with citrus salsa.
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Course; Fish

Ragin’ Cajun Casserole

Ragin’ Cajun Casserole

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Ingredients

Makes 4 servings

Prep: 15 min., Cook: 32 min.

  • 8 ounces low-fat smoked sausage cut into ¼-inch slices
  • 1 small onion diced
  • 1 celery rib diced
  • 1 large green bell pepper cut into thin strips
  • 2 garlic cloves minced
  • 1 14½-ounce can diced tomatoes with garlic, basil, and oregano
  • 1 14-ounce can fat-free chicken broth
  • 1¾ teaspoons Creole seasoning
  • â…› to ½ teaspoon ground red pepper
  • ¾ cup uncooked long-grain rice
  • 1 pound cooked medium shrimp peeled and deveined

Instructions

  • Sauté smoked sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned.
  • Add onion and next 3 ingredients; sauté 2 to 3 minutes.
  • Add tomatoes and next 3 ingredients.
  • Bring to a boil, and stir in rice; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed.
  • Stir in shrimp, and cook 3 to 5 minutes or just until shrimp turn pink.
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Course; Casserole / Fish

Shrimp-Herb Fettuccine

Shrimp-Herb Fettuccine

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Ingredients

Makes 4 to 6 servings

Prep: 15 min., Cook: 20 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Melt 3 tablespoons butter in a large skillet over medium-high heat; add shrimp, and sauté 3 to 4 minutes.
  • Remove shrimp with a slotted spoon.
  • Melt remaining 5 tablespoons butter in skillet over medium-high heat; add garlic, and sauté 1 minute.
  • Add wine, and cook 4 minutes or until mixture is reduced by half.
  • Stir in whipping cream, and cook, stirring occasionally, 4 to 5 minutes or until slightly thickened.
  • Add shrimp, cheese, and herbs; cook, stirring occasionally, just until cheese melts.
  • Serve over fettuccine.
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Course; Fish / Pasta

Shrimp Fettuccine With Dried Tomato Pesto

Shrimp Fettuccine With Dried Tomato Pesto

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Ingredients

Makes 4 servings

Prep: 30 min., Cook: 8 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Coat a large nonstick skillet with vegetable cooking spray, and add olive oil.
  • Place over medium heat until hot.
  • Add minced garlic, and cook, stirring constantly, until tender.
  • Add shrimp; cook, stirring constantly, 1 minute.
  • Add wine; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink.
  • Stir in Dried Tomato Pesto; cook until mixture is thoroughly heated, stirring often.

Notes & Wine Advice

 

To serve,

place 1 cup pasta on each individual serving plate; top evenly with shrimp mixture. Sprinkle each serving with 1 tablespoon Parmesan cheese.
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Course; Fish

Hot Red Curry Shrimp

Hot Red Curry Shrimp

The unusual ingredients in this dish offer a refreshing change of pace. It tastes great made with chicken, too.
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Ingredients

Makes 4 servings

Prep: 10 min., Stand: 45 min., Cook: 15 min.

Instructions

  • Place chile pepper in ¼ cup boiling water; let stand 30 minutes.
  • Drain, cool, and chop.
  • Peel shrimp, and devein, if desired.
  • Cook chile pepper, chicken broth, coconut milk, hot curry paste, and fish sauce in a saucepan over low heat, stirring often, 8 minutes.
  • Add shrimp, and cook, stirring often, 2 to 3 minutes or until shrimp turn pink.
  • Remove seasoning packets from couscous, and reserve for another use.
  • Stir couscous into broth mixture; remove from heat, cover, and let stand 15 minutes.
  • Stir in juice; sprinkle with cilantro.

Notes & Wine Advice

For testing purposes only, we used Patak’s Original Hot Curry Paste and Marrakesh Express CousCous Grande Toasted Onion, available at Asian markets or in the ethnic-food sections of larger supermarkets.
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Course; Fish

Hickory-Smoked Shrimp from Unknown Author

Hickory-Smoked Shrimp from Unknown Author

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Ingredients

Makes 8 to 10 servings

Prep: 40 min., Cook: 20 min.

Instructions

  • Soak wood chips in water at least 30 minutes.
  • Prepare charcoal fire in grill; let burn 15 to 20 minutes.
  • Drain chips, and place on coals.
  • Place layers of shrimp and lemon slices alternately in a baking dish; brush with barbecue sauce.
  • Sprinkle with shrimp-and-crab boil seasoning, pepper, and hot sauce; dot with butter.
  • Add wine to dish.
  • Place dish on grill rack, and cook, covered with grill lid, 15 to 20 minutes or just until shrimp turn pink, stirring once.

Notes & Wine Advice

For testing purposes only, we used Kraft Thick ’n’ Spicy Hickory Smoked Barbecue Sauce and McCormick Shrimp-and-Crab Boil Seasoning.
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Course; Fish

Nannie’s Shrimp Croquettes

Nannie’s Shrimp Croquettes

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Ingredients

Makes 8 servings

Prep: 10 min., Cook: 10 min., Chill: 1 hr., Fry: 4 min.

Instructions

  • Melt butter in a large heavy saucepan over low heat, and whisk in flour.
  • Cook, whisking constantly, 1 minute.
  • Gradually whisk in milk, and cook over medium heat, whisking constantly, until thickened and bubbly.
  • Stir in onion and next 4 ingredients.
  • Remove from heat, and stir in 1 egg and cooked shrimp.
  • Cover and chill 1 hour.
  • Shape shrimp mixture into 16 balls.
  • Roll mixture in saltine crumbs, dip in 2 beaten eggs, and roll mixture again in saltine crumbs.
  • Pour vegetable oil to a depth of 3 inches into a Dutch oven, and heat to 375°.
  • Fry croquettes 3 to 4 minutes or until golden.
  • Drain on paper towels.
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Course; Fish / Snack

Garlic-and-Rosemary Shrimp

Garlic-and-Rosemary Shrimp

Use this recipe as an appetizer or served over pasta as a main dish.
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Ingredients

Makes 4 servings

Prep: 20 min., Cook: 10 min.

Garnishes:

Instructions

  • Peel shrimp, leaving tails on; devein, if desired, and set aside.
  • Melt butter with oil in a large skillet over medium-high heat.
  • Cut garlic bulb in half crosswise; separate and peel cloves.
  • Add to butter mixture, and sauté 2 minutes.
  • Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.
  • Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink.
  • Garnish, if desired.

Notes & Wine Advice

If serving over pasta, remove and discard bay leaves.
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Course; Fish

Sidecar Salmon

Sidecar Salmon

Big flavor comes from this short ingredients list.
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Ingredients

Makes 4 servings

Prep: 10 min., Cook: 20 min.

Instructions

  • Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, 5 minutes.
  • Arrange salmon on top of onion.
  • Pour soy sauce over salmon fillets.
  • Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes with a fork.
  • Transfer fish to a serving platter, and keep warm.
  • Cook onion mixture over medium-high heat 5 minutes or until liquid evaporates.
  • Spoon onion mixture over salmon.
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Course; Fish

Pan-Grilled Salmon

Pan-Grilled Salmon

This dish pairs well with the Orange-Ginger Couscous.
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Ingredients

Makes 4 servings

Prep: 5 min. / Chill: 2 hrs., Cook: 8 min.

Instructions

  • Combine brown sugar and soy sauce in a shallow dish or large zip-top freezer bag, and add salmon.
  • Cover or seal, and chill 2 hours.
  • Remove salmon from marinade, discarding marinade.
  • Cook salmon in a lightly greased skillet over medium-high heat 4 minutes on each side or until fish flakes with a fork.
  • Garnish, if desired.
  • Serve salmon with Orange-Ginger Couscous, if desired.
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Course; Fish