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Seafood Nachos Recipe (Chi-Chi’s)

Ingredients

  • 16 large tortilla chips
  • 8 ounces cooked crab meat
  • 8 ounces cooked lobster meat
  • 12 ounces cooked salad shrimp
  • 2 cups Monterey jack cheese, shredded

Directions

  1. Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
  2. Serve with salsa or picante sauce.

Mexican Shrimp Salad Recipe

Ingredients

  • 1/2 cup Creamy Tomatillo Salsa
  • 1/4 cup Mayonnaise
  • 2 packages (198g package) Sweet Butter Lettuce Blend
  • 3/4 pound cooked tiny bay shrimp
  • 11/2 cups Grape Tomatoes, halved
  • 1 firm-ripe avocado, peeled, pitted, and chopped

Mexican Shrimp Salad Recipe

Directions

  1. In a small bowl, whisk together salsa and mayonnaise until well blended.
  2. Place lettuce in a large bowl. Rinse shrimp under cold water and drain well. Pat shrimp dry between paper towels.
  3. Add shrimp to lettuce along with tomatoes and avocado.
  4. Add salsa mixture and gently toss until evenly blended. Divide salad among plates or bowls and serve immediately.

Healthier Alternative: Use Light Mayonnaise instead of regular to lower the fat content significantly.

Quick and Easy Shrimp Salad Recipe

Ingredients

  • 1/3 cup Mayonnaise
  • 1/4 cup Chili Sauce
  • 3 tablespoons Lemon Juice
  • 1 package (5 oz.) Spring Mix
  • 1 package (16 oz.) Cooked Shrimp, 71/110 count, peeled, deveined, thawed and blotted dry
  • 1 avocado, peeled and coarsely chopped
  • 11/2 cups grape tomatoes
  • salt and pepper to taste

Quick and Easy Shrimp Salad Recipe

Directions

  1. To make dressing, stir together mayonnaise, chili sauce and lemon juice in a small bowl.
  2. Put greens, shrimp, avocado and tomatoes in a salad bowl.
  3. Add as much dressing as desired and toss well. Season with salt and pepper. Divide among plates.

Serve the salad with ciabatta breads.

Shrimp Salad Rice Wrapper Rolls Recipe

Ingredients

  • 1/2 pkg vermicelli rice noodles
  • 2 tbsp hoisin sauce
  • 1 pkg frozen cooked shrimp (340g), thawed, tails removed
  • 12 8-in. (20-cm) rice wrapper rounds
  • 1 carrot, coarsely grated
  • 1/2 English cucumber, sliced into thin 2-in. (5-cm) sticks
  • 1 mango, peeled, sliced into long thin wedges
  • 1 cup loosely packed fresh mint leaves 250 mL

Shrimp Salad Rice Wrapper Rolls Recipe

Directions

  1. In a large bowl, soak vermicelli rice noodles in cold water for 15 min. Drain well and mix in hoisin sauce. Set aside. Pat shrimp dry with paper towel. Slice shrimp in half lengthwise and set aside.
  2. Immerse 1 rice wrapper at a time in large bowl of cold water and let stand until soft, about 2 min. Smooth out softened rice paper round on work surface.
  3. Lay 4 pieces of shrimp in a row in centre of rice wrapper, leaving about 1 1/2 in. (4 cm) space at both ends. Top shrimp with 1/2 cup (125 mL) noodles, 1 tbsp (15 mL) carrot, 2 or 3 cucumber sticks, 2 mango wedges and a few mint leaves.
  4. Fold edge of rice wrapper nearest to you over filling, tucking in filling as tightly as possible. Fold in both “ends” of the wrapper to seal in filling, continue to roll tightly. Repeat with remaining wrappers and filling.

Seafood Creole Recipe

Ingredients

  • 1/4 c  Vegetable oil
  • 1/4 c  Flour,all-purpose
  • 1 c  Water,hot
  • 1 lb Shrimp,shelled/deveined
  • 1 lb Fish fillets,fresh,1″ cubes
  • 1 cn Tomato sauce (8oz)
  • 1/2 c  Parsley,chopped
  • 1/4 c  Green bell pepper,chopped
  • 4 Garlic cloves,finely chopped
  • 2 Bay leaves
  • 1 1/2 ts Salt
  • 1/2 ts Thyme
  • 1 pn Cayenne pepper
  • 1 Lemon slice,seeded
  • 3 c  Rice,hot cooked

Directions

  1. Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until brown (be careful not to scorch).
  2. Add water gradually and cook until thick and smooth.
  3. Add remaining ingredients except rice; cover and simmer 12 minutes.
  4. Remove bay leaves and lemon slice.
  5. Serve spooned over hot cooked rice.

Creamy Seafood Fettuccine Recipe

Ingredients

  • 1/4 cup finely chopped pancetta-style bacon
  • 1 cup chopped onion
  • 1 canwhole baby canned clams,
  • 1clove garlic, minced
  • 1 can CAMPBELL’S Condensed Low Fat Cream of Celery Soup
  • 1 cup )low fat (1%) milk
  • 12 oz extra-large or large shrimp, peeled and deveined
  • 3/4 cup frozen peas, thawed
  • 12 oz fettuccine pasta or other long pasta, cooked
  • 2 tbsp chopped fresh parsley

Creamy Seafood Fettuccine Recipe

Directions

  1. In large saucepan,cook pancetta and onion over medium heat until softened,about 5 minutes. Drain clams,reserving ¼ cup (60 mL) liquid. Add clams and liquid to pan. Stir in garlic.
  2. Stir in condensed soup,milk,shrimp and peas; bring to boil. Reduce heat and simmer,stirring,until reduced and thickened,about 10 minutes.
  3. Stir in pasta; sprinkle with parsley.

10-Minute Shrimp Soup

Ingredients

  • 3 1/2 cups water
  • 1 package Oriental flavor ramen noodles
  • 1/2 cup green onion – chopped
  • 1 medium carrot — julienne strips
  • 4 1/4 ounces shrimp — rinsed and drained
  • soy sauce — if desired

Directions

  1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
    stirring occasionally, until noodles are tender. Stir in contents of
    seasoning packet, onions, carrot
    and shrimp; cook until hot. Serve with soy sauce.

Shrimp Pasta Recipe (Red Lobster)

Ingredients

  • 13cup extra virgin olive oil
  • 3garlic cloves (I added more!)
  • 1lb shrimp, peeled, deveined and tails removed
  • 23cup clam juice (or chicken broth)
  • 13cup white wine
  • 1cup heavy cream
  • 12cup parmesan cheese, freshly grated
  • 14teaspoon dried basil, crushed
  • 14teaspoon dried oregano, crushed
  • 8 ounces pasta, cooked and drained

Shrimp Pasta Recipe (Red Lobster)

Directions

  1. Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
  2. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
  3. Add clam juice (or chicken broth) and bring to a boil.
  4. Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
  5. Reduce heat to low; add cream, stirring constantly.
  6. Add cheese, stirring until smooth. Cook until thickened.
  7. Add shrimp back in to sauce. Heat thoroughly.
  8. Add remaining ingredients except pasta.
  9. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
  10. Serve with additional grated parmesan cheese.

Wonton Soup Recipe

Making this classic Chinese soup is a lot of fun and easier than you might think — it’s the perfect snow-day activity

Ingredients

  • Wonton Soup RecipeFor the Wontons
  • 225 g (1/2 lb) medium ground pork
  • 115 g (1/4 lb) peeled shrimp, chopped
  • 60 mL (1/4 cup) canned water chestnuts, finely chopped
  • 3 green onions, the white parts finely chopped and the green tops reserved
  • 10 mL (2 teaspoons) soy sauce
  • Salt and pepper
  • 30 wonton wrappers

For the Soup

  • 1 ½ L litres (6 cups) chicken broth
  • 250 mL (1 cup) water
  • 30 mL (2 tablespoons) fish sauce (nuoc mam)
  • 2 carrots, thinly sliced on the diagonal
  • 250 mL (1 cup) thinly sliced mushrooms

Directions

For the Wontons

  1. In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
  2. Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.

For the Soup

  1. In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
  2. Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.

Note:

  1. If you serve the soup the next day, add chicken broth as necessary.
  2. Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu.

10 Minute Shrimp Soup Recipe

Another quick and easy meal.  Perfect for cold and hectic winter lunches.

Ingredients

  • 3 1/2  cups water
  • 1 package Oriental flavor ramen noodles
  • 1/2 cup green onion — chopped
  • 1 medium carrot — julienne strips
  • 4 1/4  ounces shrimp — rinsed and drained
  • soy sauce — if desired

Directions

  1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender.
  2. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.