Foodie Friday - Summer Shrimp Recipes
|Shrimp, Tomato and Spinach Pasta in Garlic Butter Sauce|
Via Julia's Album
Cooking should be fresh and light during the summer months. Sometimes you want something different than burgers and dogs. Seafood anyone? We've found some refreshing shrimp recipes to try out this summer. Let us know what you think! Enjoy!
Shrimp, Tomato and Spinach Pasta in Garlic Butter Sauce
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4 servings
1 lb shrimp , fresh, uncooked, shelled and deveined
5 tomatoes , medium size, fresh, chopped into large cubes
1 cup spinach cooked
5 garlic cloves , minced
4 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon crushed red pepper or more
1/4 teaspoon paprika
10 oz fettuccine pasta
1/2 cup Parmesan cheese grated, for serving
Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded. Cook for 1 minute on one side until pink on that side. While it's cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice (depending on the juiciness of your lemon, it could be 1/4 of small lemon or 1/2 lemon). Don't add too much lemon juice. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.
To serve, top with grated Parmesan cheese.
|Shrimp Pineapple Kabobs|
Via Running in a Skirt
Shrimp and Pineapple Kabobs
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Servings: 6 skewers
Author: Julie Wunder
18 large shrimp pealed & deveined (21-30 count or larger)
12 fresh pineapple pieces cut 1 inch to 1 1/2 inch pieces
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 teaspoon minced garlic
1/4 teaspoon pepper
6 wooden skewers soaked in water for at least 30 minutes
Lay out the shrimp and pineapple on a cutting board.
Thread the pineapple and shrimp on the skewers.
In a large and strong zipper plastic bag, mix the soy sauce, balsamic vinegar, honey and pepper.
Add the skewers into the bag, careful not to puncture the bag. Mix the marinade around the pineapple and shrimp.
Allow the bag to marinate in the fridge for one hour.
When ready to cook, heat the grill to medium heat.
Remove the kabobs from the bag and grill for 5-8 minutes or until shrimp start to curl and turn pink. Flip once. Do not overcook!
Add an additional hour to your prep time to count for the marinate time.
I used tail on shrimp for pretty pictures, but feel free to remove your tails for easy eating.
You may need to double bag the kabobs to prevent the skewers from poking through the bag.
This served two hungry adults with additional sides.
|Sweet and Spicy Mango Shrimp|
Via Running to the Kitchen
Sweet and Spicy Mango Shrimp
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
2 tablespoons coconut oil
1/2 large red onion, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons sweet Thai chili sauce
1/2 teaspoon red pepper flakes
1 pound large raw, deveined shrimp with tails removed
1 mango, chopped
unsweetened shredded coconut for garnish
chopped green onions for garnish
lime for garnish
Heat coconut oil in a large skillet over medium heat.
Once melted, add red onion and saute for 5-7 minutes until softened.
Add garlic, soy sauce, lime juice, Thai chili sauce, red pepper and shrimp to the skillet and toss to combine.
Cook for 3-5 minutes until shrimp are pink and cooked.
Add the mango, stir to incorporate and warm through.
Plate the shrimp and garnish with coconut, green onions and a squeeze of lime. Serve with rice.
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