SHRIMP AND CORN RECIPE RECIPES

LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN RECIPE | ALLRECIPES

Linguine with Cajun-Spiced Shrimp and Corn Recipe | Allrecipes image

After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.

Provided by MommyDiva

Categories Appetizers and Snacks Tapas

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 tablespoon liquid shrimp and crab boil seasoning
½ cup butter
1 teaspoon minced garlic
? cup diced red onion
? cup diced sweet red bell pepper
½ cup canned whole kernel corn, drained
1?½ tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped
1 teaspoon sea salt
½ cup half-and-half

Steps:

Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

Nutrition Facts : Calories 508.3 calories, CarbohydrateContent 59.9 g, CholesterolContent 163.4 mg, FatContent 20.2 g, FiberContent 3.3 g, ProteinContent 23.7 g, SaturatedFatContent 11.7 g, SodiumContent 1572.7 mg, SugarContent 3.8 g

CORN AND SHRIMP BEIGNETS RECIPE - NYT COOKING

Corn and Shrimp Beignets Recipe - NYT Cooking image

A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.

Provided by Yewande Komolafe

Total Time 30 minutes

Yield 24 beignets

Number Of Ingredients 13

Ingredients

Vegetable oil, for frying
2 cups all-purpose flour
1/2 teaspoon ground cayenne
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt (Diamond Crystal), plus more if needed
1 whole lemon
1/4 cup thinly sliced chives (1/2 ounce)
1 cup fresh corn kernels (from 2 ears corn)
6 ounces peeled and deveined shrimp, coarsely chopped
1 1/4 cups seltzer water
1/4 cup sour cream
Sweet red chile sauce, for dipping (optional)

Steps:

Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don’t have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.

More about "shrimp and corn recipe recipes"

CORN AND SHRIMP BEIGNETS RECIPE - NYT COOKING

A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes

Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.

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LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN RECIPE | ALLRECIPES

After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.
From allrecipes.com
Reviews 4.1
Total Time 45 minutes
Category Appetizers and Snacks, Tapas
Calories 508.3 calories per serving

Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

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CREAMY CORN AND SHRIMP CASSEROLE - BIGOVEN.COM

"This is a real crowd pleaser. Great for a buffet-style dinner "
From bigoven.com
Reviews 4.3
Total Time 1 hours 40 minutes
Cuisine Chinese
Calories 499 calories per serving

" 1. Butter a 3 1/2-quart shallow glass baking dish. Arrange the shrimp in the baking dish in a single layer. Cover with plastic and refrigerate. 2. In a medium saucepan, combine the cream and sherry with the shrimp shells. Add a pinch of salt and bring to a boil. Simmer over moderately low heat for 25 minutes; strain through a coarse sieve set over a large glass measuring cup; you should have about 2 1/2 cups. 3. Preheat the oven to 400?. Melt the 1 tablespoon of solid butter in a medium skillet. Add the scallions and cook over moderate heat, stirring, for 3 minutes. Add the shrimp cream and simmer until reduced to 2 cups, about 5 minutes. Gradually add soften cream cheese, stirring until incorporated. Add corn. Pour the mixture into a bowl and stir in the lemon juice and Worcestershire sauce. Season with salt, pepper and hot sauce; let cool until tepid. Season the shrimp with salt and pepper and evenly pour the cream over them. 4. Put the oyster crackers in a sturdy resealable plastic bag, press the air out and seal to close. Lay the bag on a work surface and, using a rolling pin or a heavy pan, crush the crackers until coarse crumbs form. Transfer to a medium bowl. Add the 4 tablespoons of melted butter and the paprika and stir to coat. 5. Scatter the cracker crumbs over the shrimp and pat to smooth. Bake the casserole in the center of the oven for 25 minutes, or until bubbling around the edge and the shrimp are just cooked through. Remove from the oven. Preheat the broiler. Broil the casserole for 30 seconds, rotating as necessary, until the topping is evenly browned. Let stand at room temperature for 5 to 10 minutes before serving. Make Ahead The casserole can be prepared through Step 4 and refrigerated overnight. Let stand at room temperature for 20 minutes before proceeding. "

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CORN AND SHRIMP SALAD RECIPE: HOW TO MAKE IT

"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.
From tasteofhome.com
Total Time 15 minutes
Category Lunch
Calories 300 calories per serving

In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

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CAJUN SHRIMP AND CORN BREAD CASSEROLE | BETTER HOMES & GARDENS

This dumpling-topped shrimp casserole brings a taste of New Orleans to your kitchen no matter where you live. The corn bread dumplings on top of this shrimp recipe make it extra special.
From bhg.com
Reviews 4.7
Calories 336 calories per serving

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PERUVIAN SHRIMP-AND-CORN CHOWDER RECIPE | MYRECIPES

In Peru, small streams wend their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called chupe. Don't peel the shrimp before cooking them in Step 1: The shells will flavor the cooking oil, which in turn will flavor the soup. The corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.
From myrecipes.com
Reviews 4

Wine Recommendation: We recommend the wines of Alsace again and again because they are so versatile, enhancing so many types of food. Here a pinot gris, nutty and rich, will have the body and flavor to beautifully highlight the soup.

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SHRIMP AND CORN CHOWDER RECIPE - MARICEL PRESILLA | FOOD ...

The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body.In 2018, Food & Wine named this recipe one of our 40 best: We took a deep editorial dive into the islands, rain forests, and mountains of Ecuador in a 2001 article, and we asked chef and author Maricel Presilla of Zafra in New Jersey to give our readers the best examples of classic Ecuadoran food. Presilla shared her fantastic recipe for a coastal Ecuadoran shrimp soup made with grated plantain, which gives the soup a wonderfully light and creamy body.
From foodandwine.com
Category Soup

Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.

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QUICK SHRIMP AND CORN CHOWDER RECIPE | SOUTHERN LIVING ...

This light and flavorful chowder is perfect for late spring dinners. Shrimp is a popular choice for any meal of the day: from a shrimp and grits casserole for brunch to grilled shrimp for supper. Be sure and get the right size shrimp for your recipe. Shrimp are sold labeled with a set of numbers that’s an estimate of how many you’ll get in a pound. The smaller the numbers, the bigger they’ll be. Medium-size shrimp are best for soups, for example, because they are easier to eat with a spoon.
From myrecipes.com
Total Time 35 minutes

Transfer 1 cup of the chowder to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Stir mixture back into remaining chowder. Bring to a simmer over medium. Add shrimp, and cook, stirring occasionally, until opaque and cooked through, about 3 minutes. Stir in heavy cream. Ladle into 4 bowls. Sprinkle each serving with chives.

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FRESH CORN SALAD WITH SPICY SHRIMP AND TOMATOES RECIPE ...

This stunning salad is so summer. Made with fresh tomatoes, corn and bell pepper. love the bright colors. My grandmother always said that you should try to always make sure your table is multi-colored - never put out a meal that is monochromatic! It's dressed with a zesty mixture of lime juice, vinegar, olive oil and chile pepper. Bring this salad to your next outdoor get-together. It can stand up to the heat and is totally delectable!
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 210.4 per serving

You can serve it at room temperature, or chilled. Or even slighly warm, I would imagine. It's just delicious, as well as easy and quick!

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SHRIMP AND CORN BOIL - HY-VEE RECIPES AND IDEAS

Shrimp and corn boils are huge in the south and feeds large crowds. Have a fun and festive southern-inspired meal with this "boil" that cooks on the grill in just 30 minutes!

From hy-vee.com
Reviews 4.0
Calories 530 per serving

3. Grill for 15 minutes or until corn is tender, turning packet over halfway through grilling. Sprinkle with parsley before serving.

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SHRIMP & CORN STIR-FRY RECIPE: HOW TO MAKE IT

Ingredients 2 tablespoons olive oil 2 small yellow summer squash, sliced 1 small onion, chopped 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 1-1/2 cups fresh or frozen corn, thawed 1 cup chopped tomatoes 4 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ...
From tasteofhome.com

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SHRIMP AND CORN WITH BASIL RECIPE | EPICURIOUS

Aug 20, 2004 · Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season ...
From epicurious.com

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CREOLE SHRIMP AND CREAMED CORN RECIPE | COOKING LIGHT

Jun 23, 2017 · Ingredients 7 ears fresh shucked corn 1 1/2 cups 1% low-fat milk 2 tablespoons cornstarch 2 tablespoons butter, divided 3/4 teaspoon kosher salt, divided 1 pound raw large shrimp, peeled and deveined 1 teaspoon salt-free Creole seasoning (such as Tony Chachere's) 3/4 teaspoon smoked paprika 1/2 ...
From cookinglight.com

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CORN AND SHRIMP QUESADILLAS | ALLRECIPES

Mar 27, 2019 · Place 6 tortillas on a work surface to start building quesadillas. Evenly divide cheese and corn between tortillas; place 4 shrimp over each. Sprinkle green onions on top and cover with another tortilla. Cook in a nonstick pan, flipping the tortillas over until each side is lightly brown, 4 to 5 minutes per quesadilla.
From allrecipes.com

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PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN RECIPE ...

Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side.
From foodnetwork.com

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SHRIMP AND CORN CHOWDER PIONEER WOMAN - DOWNLOAD COOKING ...

Combine potatoes, corn, and bacon in a creamy broth to make this delicious corn chowder recipe. Crispy toasted walnuts take the place of croutons. This creamy corn chowder made with fresh shrimp and garnished with crispy bacon makes a hearty first course or main dish on a weeknight.
From tpwrecipes.com

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CREOLE CORN AND SHRIMP SOUP RECIPE - THE SPRUCE EATS

Jul 07, 2021 · Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes. Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.
From thespruceeats.com

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CAJUN SHRIMP CHOWDER RECIPE - ALL INFORMATION ABOUT ...

Cajun Shrimp Chowder Recipe - Food.com new www.food.com. 1 1 / 2 lbs medium shrimp, peeled,deveined and rinsed chopped green onion (to garnish) DIRECTIONS In a large pot heat olive oil. Add peppers, celery, onion and garlic and saute until tender, around 5 minutes. Mix in crushed tomatoes, wine and water.
From therecipes.info

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