1) Heat a medium saucepan over medium. When hot, add bacon; cook until just crisp, about 5 minutes, stirring. Using a slotted spoon, remove bacon from saucepan; set aside.
2) Add shallots to saucepan; cook until translucent, stirring occasionally, about 3 minutes. Add shrimp, garlic, and salt; cook until shrimp just turn pink, stirring occasionally, about 2 minutes. Using a slotted spoon, remove shrimp from saucepan set aside.
3) Add milk, broth, and cornmeal to saucepan; bring to a boil over high heat, stirring occasionally. Lower to a simmer and cook until mixture is very thick and smooth, stirring, about 20 minutes.
4) Add reserved bacon and shrimp to saucepan; stir well to mix. Top with desired cheese and hot sauce; serve warm.
In a small bowl, mix the chili garlic sauce, oyster sauce and rice vinegar. Set aside.
Heat olive oil in a medium pan over medium-high heat. Add garlic and cook until light brown, about 3 minutes. Add cashews, dried chilis, onion, and bell peppers. Cook until onion turns translucent, about 4 minutes.
Add shrimp and cook, stirring occasionally, 1 minute.
Add reserved chili garlic sauce mixture and season with pepper, stirring to combine.
Cook until the shrimp are pink and cooked through, another minute. Garnish with green onions and serve.
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.
2 ½ ounces cooked asparagus, cut in one-inch pieces
5 ounces risotto rice
1 cup dry white wine
2 ½ ounces cooked shrimp
4 cups chicken stock
½ cup parmesan cheese
1 ½ teaspoons chopped parsley
Directions:
Heat oil in a medium saucepan over medium heat.
Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring
Ingredients:
2 teaspoons extra-virgin olive oil
1 teaspoon chopped shallot
2 ½ ounces cooked asparagus, cut in one-inch pieces
5 ounces risotto rice
1 cup dry white wine
2 ½ ounces cooked shrimp
4 cups chicken stock
½ cup parmesan cheese
1 ½ teaspoons chopped parsley
Directions:
Heat oil in a medium saucepan over medium heat.
Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring to prevent sticking.
Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
Add parmesan cheese and parsley, stir to incorporate, and serve.
Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.
to prevent sticking.
Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
Add parmesan cheese and parsley, stir to incorporate, and serve.
Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.
2) Combine shrimp, garlic, oil, and hot sauce in a medium bowl; toss well and let marinade 15 minutes.
3) Meanwhile, combine remaining ingredients in a small saucepan over medium heat; cook until melted and fragrant, stirring occasionally, about 2 minutes. Keep warm on very low heat.
4) Transfer shrimp to a large baking sheet; broil until no longer pink, about 3 minutes. Remove from oven; thread onto serving skewers.
5) Arrange shrimp skewers on a serving platter. Pour butter sauce into a dipping bowl. Serve warm.
Spicy and zesty, these shrimp bites should be served along something mild and creamy, such as corn grits, mashed potatoes, or a tomato rice pilaf. When choosing a wine, consider the whites that have a bit of aroma and crispness, such as Pinot Grigio, Riesling, or sparkling Chardonnay.
Combine all ingredients except shrimp in a medium bowl and mix thoroughly. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
Preheat grill to high. Remove shrimp from marinade, reserving the liquid, and place directly on grill. Cook 1 to 2 minutes each sides, until color turns pink.
Place reserved marinade in a small saucepan, removing the ginger slices. Bring to a boil and simmer until liquid is reduced by half. Drizzle over cooked shrimp and serve.
