COCOA SHRIMP RECIPES

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COCONUT CURRY SHRIMP RECIPE | REE DRUMMOND | FOOD NETWORK



Coconut Curry Shrimp Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine) 
4 cloves garlic, minced 
1 medium onion, finely diced 
1 tablespoon curry powder 
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand) 
2 tablespoons honey, or more to taste 
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish 
Hot sauce, as needed, optional 
Cooked basmati rice, for serving

Steps:

  • Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
  • Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
  • Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

GRILLED SHRIMP WITH COCOA-NIB ROMESCO SAUCE RECIPE ...



Grilled Shrimp with Cocoa-Nib Romesco Sauce Recipe ... image

Red peppers, tomatoes, almonds and garlic form the base of romesco, a classic Spanish sauce from Catalonia. Here it's embellished with cocoa nibs, small pieces of husked roasted cocoa beans. They have all the earthy flavor of eating chocolate without the sweetness. Healthy Grilling Recipes

Provided by Elizabeth Falkner

Yield 12

Number Of Ingredients 15

2 tablespoons tequila
2 teaspoons sugar
3 dozen large shrimp (about 2 pounds), shelled and deveined
1/4 cup almonds
1/4 cup hazelnuts
1 red bell pepper
1/4 cup cocoa nibs (see Note) or grated unsweetened chocolate
1 medium tomato—halved, seeded and coarsely chopped
2 garlic cloves, minced
1 tablespoon sherry vinegar
2 teaspoons masa harina or fine cornmeal
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil

Steps:

  • In a large, shallow glass or ceramic dish, stir the tequila with the sugar. Add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes.
  • Preheat the oven to 400°. Put the almonds and hazelnuts in separate pie plates and roast for 8 minutes, or until fragrant. Transfer the hot hazelnuts to a kitchen towel and rub together to remove the skins. Let cool, then coarsely chop the hazelnuts and almonds.
  • Roast the pepper over a gas flame or under the broiler, turning, until charred all over. Transfer the pepper to a bowl, cover with plastic wrap and steam for 5 minutes. Peel the pepper and discard the stem and seeds. Strain any accumulated juices into a bowl. Coarsely chop the pepper and transfer it to the bowl.
  • In a food processor, combine the almonds, hazelnuts, roasted pepper, cocoa nibs, tomato, garlic, vinegar, masa harina, lemon juice, salt and crushed red pepper. Process to a fine paste. With the machine on, slowly add the olive oil to form a thick sauce. Scrape the romesco sauce into a bowl and season with salt.
  • Light a grill. Season the shrimp with salt and grill over a hot fire for about 2 minutes per side, or until just cooked through. Serve the shrimp hot, with the romesco sauce alongside for dipping.

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CAMARONES A LA CRIOLLA CON COCO (CREOLE AND COCONUT SHRIMP ...
Jun 20, 2015 · Turn off the heat, add the shrimp and cover. Leave the shrimp in the hot water for 1 minute, drain and set aside. In a large saucepan over medium heat, melt the butter and vegetable oil. Add the onions, tomato, red pepper, garlic, ground cumin, salt and pepper. Cook about 10 minutes, stirring occasionally. Add the coconut milk to the saucepan ...
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