Chimichurri Shrimp Skillet Recipe – Shrimp Skillet Recipe – How To Make Chimichurri Shrimp Skillet

Total: 30 mins

Ingredients

• 2 cups uncooked instant rice
• 3 cups packed fresh parsley sprigs
• 1/2 cup olive oil
• 2 tablespoons lime juice
• 4 garlic cloves, halved
• 2 teaspoons red wine vinegar
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1 pound uncooked large shrimp, peeled and deveined
• 1 cup chopped sweet red pepper
• 1 medium onion, chopped
• 1-1/2 cups seedless red grapes, halved

Directions

1. Cook rice according to package directions. Meanwhile, in a food processor, combine the parsley, oil, lime juice, garlic, vinegar, cumin, salt, oregano and pepper; cover and process until blended.
2. In a large skillet, saute shrimp in 1/4 cup parsley mixture for 3-4 minutes or until shrimp turn pink; remove and keep warm.
3. In the same skillet, saute red pepper and onion in 1/4 cup parsley mixture until tender. Stir in the shrimp, rice, grapes and remaining parsley mixture; heat through.

This recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Smoky Garlic Butter Seafood Roast Recipe – Seafood Roast Recipe – How To Make Seafood Roast

Prep: 20 mins – Cook: 40 mins – Total: 60 mins

Ingredients

• 400g baby new potatoes
• 1 tbsp olive or rapeseed oil
• 2 corn cobs
• 8-12 large prawns , heads and shells on
• 8-12 mussels or large clams (or a mixture)
• 2 medium squids with tentacles, cleaned
• 150g butter
• small bunch parsley , chopped, plus a little to serve
• 1 tsp smoked paprika
• 3 garlic cloves , crushed
• 1 lemon , zested then cut into wedges
• 200g ring chorizo , peeled and sliced

Directions

1. Heat oven to 200C/180C fan/gas 6. Use a large knifeto hasselback the potatoes; cut incisions in each potato making sure you don’t cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in oil and some seasoning in your largest roasting tin (an oven tray is ideal – line with parchment first if it’s old). Roast for 20 mins.
2. Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Pull out the black line of intestine from each one. Clean the mussels under cold water, pulling off any hairy or stringy bits. Hasselback the squid in the same way you did the potatoes.
3. Cut each corn cob into four pieces – the easiest way to do this is by positioning your knife, covering it with a tea towel and hitting it with a rolling pin. Add the corn to the tray, toss in the oil and return to the oven for 5 mins.
4. Mash together the butter, parsley, paprika, garlic and lemon zest. Stuff some of the butter into the back of each prawn and inside the squids. Turn the oven up to 220C/200C fan/gas 6. Add the seafood, lemon wedges and chorizo to the pan and toss everything together. Dot the remaining butter over the top, season well and return to the oven for 10 mins. If any of the prawns haven’t turned pink or any mussels haven’t opened, move them around the pan to the hot spots, then return to the oven for another 2-3 mins. Remove and discard any mussels which haven’t opened. Scatter some parsley over and serve.

This recipe and photos were created by BBCGoodFood.com, we simply shared it. Please check them out for more great ideas!

Prawns In Garlic Soy Sauce Recipe – Prawns Recipe – Prawn Lunar New Year Recipe

Total Time: 15 mins

INGREDIENTS

• 1 tablespoon olive oil
• 2 tablespoons ginger, minced
• 1 tablespoon garlic, minced
• 15 large tiger prawns, deveined, rinsed and dried
• 1 tablespoon Chinese cooking wine
• 4 tablespoons soy sauce
• 1/2 tablespoon sugar
• 1 teaspoon ground black pepper (optional)
• 2 tablespoons water
• 2 tablespoons cilantro, for garnish

INSTRUCTIONS

1. Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook for 30 seconds until fragrant. Add tiger prawns and stir to coat with oil. Continue to cook for 1-2 minutes, stirring constantly to ensure even cooking on all sides.
2. Stir in cooking wine and continue to stir for 15 seconds. Stir in soy sauce and reduce heat to medium. Cook for 1 minute, stirring occasionally.
3. Stir in sugar, pepper (optional) and water. Turn heat to high, cover and cook for 2 minutes.
4. Turn heat down to low, give the prawns a final stir, ensuring that the sauce is coating prawns completely. Remove from heat. (Note: prawns will be done once they are evenly coloured and have shrunk in size but are no longer getting smaller).
5. Serve with some cilantro on top.

This delicious recipe and photos were created by AheadOfThyme.com, we simply shared it. Please check them out for more great recipes!

Curry Shrimp Recipe – How To Make Curry Shrimp – Jamaican Curry Shrimp Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

• 2- tablespoons virgin olive oil or canola oil
• 1- 1½ lb. extra large shrimp peeled and deveined
• 1 medium onion chopped
• 2 large garlic cloves minced
• 1 teaspoons fresh minced thyme
• 1/2 -1 Tablespoon curry powder
• 2 green onions chopped
• 1 Tablespoon tomato paste
• 1- cup coconut milk
• ½ red bell/ green bell pepper diced
• 1 cup broth or more
• 1 scotch bonnet pepper optional
• Salt and pepper to taste

Instructions

1. Heat oil over medium heat in a heavy bottomed Dutch.
2. Add onions, garlic, thyme, curry powder and sauté for about 2-3 minutes. If using scotch bonnet pepper add at this time.
3. Add tomato paste, green onions , followed by coconut milk, and broth. Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, and bell pepper. Cook for another 3-5 minutes.
4. Adjust for salt / pepper and thickness. Serve with Jamaican rice and corn pigeon rice and/or vegetables

This delicious curry shrimp recipe was created by AfricanBites.com, we simply shared it. Please check them out as they have so many great ideas!

Prawn Moroccan Rice Bowl Recipe

Ingredients

• olive oil 
• spring onions 5 chopped, including green bits
• harissa paste 2 tsp
• turmeric ½ tsp
• chicken stock 100ml
• large cooked prawns 150g
• chickpeas 200g tin, drained
• ready-cooked brown basmati rice 250g pack
• coriander a handful
• lemon wedges to serve

Directions

1. Heat a tbsp oil in a large frying pan.
2. Add the spring onions and cook for a minute. Add the harissa, turmeric and chicken stock and cook for 2 minutes.
3. Stir in the prawns, chickpeas and rice and cook until heated through.
4. Serve scattered with the coriander and some extra harissa and lemon wedges on the side.

This delicious recipe and photos were created by OliveMagazine.com, we simply shared it. Check them out for more great ideas!

Shrimp Taco Salad Recipe – Shrimp Taco Salad – How To Make Shrimp Taco Salad

INGREDIENTS

FOR THE SHRIMP:

• 1 lb. white shrimp, peeled, deveined, and tails removed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional for a kick)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano (or Italian seasoning)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

FOR THE SALAD:

• 1 head romaine lettuce, chopped (about 6-7 cups)
• 1 cup grape tomatoes, halved
• 1/2 cup purple cabbage, diced
• 1 medium ripe avocado, sliced
• 1 cup corn kernels (canned or cooked from frozen)
• 1 cup tortilla chips, crushed
• 1/2 cup creamy cilantro lime dressing
• lime wedges (optional, for garnish)

INSTRUCTIONS

1. In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).
2. Cook the shrimp in the oven, air fryer, or over the stove.
   • To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.
   • To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
   • To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.
3. In a large serving bowl, add all salad ingredients including lettuce, tomatoes, purple cabbage, avocado, corn, tortilla chips, and cooked shrimp.
4. Drizzle cilantro lime dressing on top and toss to combine.

This recipe and photos were created by AheadOfThyme.com, we simply shared it. Check them out for more awesome ideas!

Saffron and Shrimp Risotto

Ingredients

• 1/2 teaspoon saffron threads
• 1/4 cup dry white wine
• 1 pound medium shrimp, shelled and deveined, shells reserved
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 1/2 cups arborio rice
• 2 ripe plum tomatoes, cut into 1/2-inch dice
• Salt and freshly ground pepper

Directions

1. In a small nonreactive saucepan, warm the saffron and wine over moderate heat for 1 minute. In a medium saucepan, boil the shrimp shells with 6 1/2 cups of water over high heat for 5 minutes. Strain the stock into a medium saucepan; keep hot over moderately low heat. In a large nonreactive saucepan, melt 1 1/2 tablespoons of the butter over high heat. Add the shrimp and cook, stirring, until just opaque, about 3 minutes; transfer to a plate. Add the remaining 1/2 tablespoon butter and the onion to the pan and cook over moderately high heat until the onion is translucent, about 2 minutes. Stir in the rice. Add the saffron liquid and boil it until almost completely evaporated.
2. Add 1 cup of the hot shrimp stock or just enough to form a thin veil over the rice. Gently boil the rice, stirring, until the liquid is absorbed. Repeat this procedure, adding the hot stock 1 cup at a time, until it is all used and the rice is tender but firm. Add the shrimp and cook just to warm through. Fold in the tomatoes and season with salt and pepper. Serve at once.

This recipe and photos were created by FoodAndWine.com, we just shared them! You should head to their website for more awesome recipe ideas!