Total: 30 mins
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
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. 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. 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!
Total Time: 15 mins
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
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. 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. Stir in sugar, pepper (optional) and water. Turn heat to high, cover and cook for 2 minutes. 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). 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!
Prep: 10 mins – Cook: 20 mins – Total: 30 mins
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
Heat oil over medium heat in a heavy bottomed Dutch. Add onions, garlic, thyme, curry powder and sauté for about 2-3 minutes. If using scotch bonnet pepper add at this time. 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. 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!
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
Heat a tbsp oil in a large frying pan. Add the spring onions and cook for a minute. Add the harissa, turmeric and chicken stock and cook for 2 minutes. Stir in the prawns, chickpeas and rice and cook until heated through. 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!