SHRIMP COATS RECIPES
SHRIMP ALFREDO PASTA RECIPE | ALLRECIPES
A wonderful shrimp pasta dish! I came up with this on my own one night. You can change the amount of ingredients to your taste.
Provided by LISSA MURR
Categories Shrimp Pasta
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
- Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Nutrition Facts : Calories 621.1 calories, CarbohydrateContent 34.9 g, CholesterolContent 256.7 mg, FatContent 42 g, FiberContent 2.2 g, ProteinContent 27.7 g, SaturatedFatContent 21.2 g, SodiumContent 1038.3 mg, SugarContent 3.3 g
SHRIMP AND GRITS RECIPE - NYT COOKING
Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is “a superb version, a highly seasoned, creamy concoction with chunks of tomatoes” that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.
Provided by Julia Reed
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
- For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
- Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.
Nutrition Facts : @context http//schema.org, Calories 685, UnsaturatedFatContent 13 grams, CarbohydrateContent 36 grams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 39 grams, SaturatedFatContent 26 grams, SodiumContent 890 milligrams, SugarContent 4 grams, TransFatContent 1 gram
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