PINTEREST SHRIMP RECIPES RECIPES

Name: Shrimp Ceviche
Prep time: 10 min
Total time: 25 min
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces; 1 cup freshly squeezed lime juice; 1 cup peeled, seeded and finely chopped cucumber; 1 cup seeded and finely chopped tomato; 1/2 cup chopped fresh cilantro; 1/2 cup finely chopped red onion; 1 serrano chile pepper, deveined, seeded and minced; Kosher salt, for seasoning; Saltine crackers; Bottled hot sauce; Lime wedges, optional

SHRIMP CEVICHE RECIPE | MARCELA VALLADOLID | FOOD NETW…

Shrimp Ceviche Recipe | Marcela Valladolid | Food Netw… image

Provided by Marcela Valladolid

Total Time 25 minutes

Prep Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces
1 cup freshly squeezed lime juice
1 cup peeled, seeded and finely chopped cucumber
1 cup seeded and finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 serrano chile pepper, deveined, seeded and minced
Kosher salt, for seasoning
Saltine crackers
Bottled hot sauce
Lime wedges, optional

Steps:

Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

SHRIMP FETTUCCINE ALFREDO - FOOD NETWORK KITCHEN

Shrimp Fettuccine Alfredo - Food Network Kitchen image

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.

Provided by Food Network Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Steps:

Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 1269, FatContent 88g, SaturatedFatContent 52g, CarbohydrateContent 69g, FiberContent 3g, SugarContent 6g, ProteinContent 51g, CholesterolContent 399mg, SodiumContent 922mg

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