SHRIMP PLACE

viernes, 8 de octubre de 2010

Posted by Cubano Libre

CHILLED SHRIMP FETTUCCINE

Ingredients:
8 ounces uncooked fettuccine
8 ounces frozen peeled and deveined cooked medium shrimp, thawed and drained
1 tablespoon lemon juice
3/4 cup fat-free mayonnaise or salad dressing
1/4 cup chopped fresh parsley
1/4 cup finely chopped red onion (about 1 small onion)
1/4 cup fat-free Italian dressing
1 teaspoon Creole or Cajun seasoning
1/2 teaspoon black pepper

Directions:

Cook the fettuccine as directed on packaging; drain and set aside. Toss the cooked shrimp and lemon juice in a large bowl. In a separate small mixing bowl, mix all of the remaining ingredients. Add the mayonnaise mixture and cooked fettuccine to the shrimp; toss to coat. Cover and refrigerate for 1 to 2 hours to blend flavors; serve chilled.

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Ingredients:

Dressing
½ cup salad oil
¼ cup vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
¼ teaspoon salt
Dash cayenne
Pinch pepper

Salad
1 ½ pounds asparagus, thick ends removed,
1 pound cooked shrimp, shelled and cleaned
1 slice fresh lemon
1 medium red bell pepper, sliced
¼ cup sliced green onion
2 tablespoons minced fresh parsley
Lettuce leaves
1 ounce grated Monterey Jack cheese
Directions:

Dressing

Combine everything in large mixing bowl or blender and mix until combined. Salad: Bring a large pot of water to a boil. Add asparagus and boil 2 minutes, until bright green. Drain and chop asparagus. Place asparagus, shrimp, lemon, and prepared dressing in medium mixing bowl. Toss to combine and refrigerate. Meanwhile, combine red pepper, green onion, and parsley in small mixing bowl.To serve, drain shrimp mixture and arrange on plate with lettuce and cheese. Serve with bell pepper mixture atop shrimp and asparagus.

Ingredients:

5lb shrimp, shelled.
2lb butter.
4 tablespoons chopped parsley.
4 teaspoons cayenne pepper.
4 teaspoons black pepper, to taste.
2 tablespoons chopped rosemary leaves.
2 teaspoons fresh-squeezed lemon juice.
Half cup of Worcester sauce.
6oz beer.
5-10 cloves garlic, finely minced.
1 medium onion, finely minced.
3 ribs celery, finely minced.

Directions:

Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about three minutes. Melt the rest of the butter. Add the beer. Add the sauteed stuff, Worcester sauce and lemon juice. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they aren't, melt more butter and add tothe sauce. Bake in a 350F oven until the shrimp turn pink (15 to 20 mins). Serve in big bowls and put in a handful of shrimp and ladle lots of the spicy butter sauce over it.

Ingredients:

Bean Salsa
1 15-ounce can black beans, rinsed and drained
1 medium mango, peeled and chopped (about 1 cup)
1 small red bell pepper, chopped (about 1/2 cup)
2 to 3 medium sliced green onions (about 1/4 cup)
2 tablespoons orange juice
1 tablespoon red wine vinegar
1/2 teaspoon grated orange peel

Shrimp
1 tablespoon orange juice
1 tablespoon vegetable oil
1/2 teaspoon grated orange peel
1 1/2 teaspoons of chopped fresh thyme OR 1/2 teaspoon dried thyme leaves
1 clove garlic, finely chopped
3/4 pound raw medium shrimp, peeled and deveined

Directions:

Prepare the bean salsa: combine all ingredients in large mixing bowl; toss to combine. Prepare the shrimp: mix the remaining ingredients in a medium bowl. Spray a 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high. Add the shrimp mixture and cook, turning shrimp once, until pink. Divide the salsa among 4 serving plates and arrange shrimp mixture atop.

SHRIMP PLACE

viernes, 8 de octubre de 2010

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