Showing posts with label Shrimp Recipe. Show all posts
Showing posts with label Shrimp Recipe. Show all posts

How to Make American Crockpot Shrimp and Grits Recipe

How to Make American Crockpot Shrimp and Grits Recipe. Served as a main dish. Non-vegetarian food. Speciality: Occasion - Dinner Party. Low in calories and low in carbohydrates.

American-Crockpot-Shrimp-Grits-RecipePreparation time: 20 minutes
Cooking time: 1 / 2 day
Yield: 4-6 Servings

Equipment: Crock-Pot

Ingredients:
  • 6 cups chicken broth
  • 1 green pepper, chopped
  • 6 green onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 (10 ounce) cans diced tomatoes and green chilies, drained
  • 1 1 / 2 cups quick-cooking oats, uncooked
  • 1 / 2 cup red pepper, diced
  • 1 1 / 2 pound small shrimp, peeled and deveined, remove the vein
  • 1 1 / 2 cups shredded sharp Cheddar cheese (3 ounces)
  • 1 1 / 2 cups grated Monterey Jack cheese (3 ounces)
  • 1 / 4 teaspoon cayenne pepper (optional)
  • 3 / 4 c. teaspoon salt

Directions:
  1. Combine chicken broth, salt and flour into crockpot. 
  2. Cover and cook on low 6-8 hours. 
  3. Two hours before serving, saute the peppers, onions, garlic and shrimp in 2 tablespoons of butter until tender. 
  4. Add this mixture to the crockpot with cheese, tomato, red pepper and cayenne, if using. 
  5. Continue to cook up for another 2 hours.
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Japanese Teriyaki Shrimp Pasta Recipe

Ingredients:
  • 8 oz.Spaghetti Noodles; break in half
  • 1 zucchini; sliced
  • 2 carrots; sliced
  • 3 mushrooms; medium, sliced
  • 8 oz.green beans; trader joe's bag, cut in half
  • 1 juice of 1 lemon
  • 1 cup bell peppers; sliced, sweet
  • 1/2 small Onion; chopped
  • 1/2 cup teriyaki sauce; Yoshida Gourmet Sauce
  • 2 tbsp orange juice
  • 1/2 tsp hot sauce; Sriracha hot chili sauce
  • 2 tbsp brown sugar
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper; to your own taste
  • 3 tbsp olive oil
  • 16 shrimp; medium

Directions:
  1. Prepare noodles per package. 
  2. Take care to not overcook the noodles because we will be mixing them in with the veggies and sauce at the end. 
  3. When noodles are finished add 1 tbsp of olive oil, 1/2 tsp garlic salt, 1/2 tsp garlic powder to help separate and flavor the noodles.
  4. Mix teriyaki sauce, orange juice, most of the hot sauce & 1 tbsp of brown sugar in a medium bowl; set to the side.
  5. Start heating 2 tbsp olive oil in a large skillet on high heat. 
  6. Once the oil is heated, add green beans/carrots/half of the teriyaki sauce mixture and lower heat to med-high. Sautè for 5-7 min, uncovered. 
  7. Add a little bit of water only if the sauce starts to stick to the bottom of the pan. 
  8. Put the de-shelled shrimp in the bowl with the remaining teriyaki mixture.
  9. Add remaining veggies (zucchini, mushrooms, bell peppers, & onion), and remaining hot sauce, 1 tbsp brown sugar, 1/2 tsp each of garlic salt, garlic powder, & pepper and cook covered for another 5-7 min, stirring intermittently, allowing it to steam a little, but making sure nothing sticks to the pan.
  10. Move the veggies to the outer edge of the pan leaving a small circle of area for you to add the shrimp in the middle. 
  11. Add the shrimp with the remaining teriyaki sauce and half of the lemon juice. 
  12. Cook until the shrimp are thoroughly done (pink, with no parts grey). 
  13. Reduce heat to medium.
  14. Add one scoop of cooked pasta to the pan making sure to thoroughly coat all noodles. 
  15. Continue adding noodles one scoop at a time. 
  16. Once all noodles are added and coated with the sauce, add the remaing lemon juice and toss.
  17. Let the pasta sit together on low heat for a few minutes before serving. 
  18. Great ideas for garnish are fresh diced tomatoes, thinly sliced green onions, and/or freshly grated Parmesan cheese.

More Recipes:
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Brazilian Shrimp Stew Recipe

Ingredients:
  • 1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 2 garlic cloves, minced
  • 1/4 cup fresh lemon juice
  • 1 (14- to 15-oz) can diced tomatoes including juice
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon cayenne
  • 5 tablespoons coarsely chopped fresh cilantro
  • 1 cup well-stirred canned unsweetened coconut milk
  • 1 tablespoon dendê (palm) oil

Accompaniment: cooked white rice

Directions:
  1. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
  2. Purée tomatoes with juice in a blender until smooth.
  3. Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. 
  4. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. 
  5. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. 
  6. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
  7. Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.

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