SPICY GARLIC SHRIMP RECIPES RECIPES

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SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL ...



Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 22

2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment

Steps:

  • Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  • Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
  • Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
  • Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
  • Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
  • The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
  • Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY - FOOD NETWORK



Spicy Shrimp, Celery, and Cashew Stir-fry - Food Network image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 (1 1/4 cup or 7-ounce) servings

Number Of Ingredients 12

1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon Shao Hsing rice cooking wine, or pale dry sherry
1-inch piece peeled fresh ginger
3 cloves garlic
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
4 ribs celery, thinly sliced (about 3 cups)
3/4 cup roasted salted cashews (4 ounces)
3/4 teaspoon kosher salt
1 pound peeled and cleaned medium shrimp
3 scallions, thinly sliced white and green, separated

Steps:

  • Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
  • Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
  • Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

Nutrition Facts : Calories 382 calorie, FatContent 24 grams, SaturatedFatContent 4 grams, CarbohydrateContent 14 grams, FiberContent 3 grams, ProteinContent 29 grams

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