Italian-style Skewers of Shrimps

Ingredients

2 pounds raw shrimp, peeled
4 tablespoons olive oil
3 tablespoons vegetable oil
1-1/4 cups very fine dry bread crumbs
1 garlic clove, crushed
1 tablespoon chopped fresh parsley
salt and ground black pepper
lemon wedges, to serve

Method

  1. Slit the shrimp down their backs and remove the dark vein. Rinse in cold water and pat dry.
  2. Put the olive oil and vegetable oil in a large bowl and add the shrimp, mixing them to coat evenly. Add the bread crLimbs, garlic and parsley and season with salt ind pepper. Toss the shrimp thoroughly, to give them an even coating of bread crumbs. Cover and let marinate for at least 1 hour.
  3. Thread the shrimp onto four metal or wooden skewers, curling them up as you do so, so that the tail is skewered in the middle.
  4. Preheat the broiler. Place the skewers in the broiler pan and cook for about 2 minutes on each side, until the bread crumbs are golden. Serve with lemon wedges.

Makes 4 servings.

Source: Healthy Mediterranean Cooking

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Pasta with Garlic Shrimp

Ingredients

12 oz spaghetti
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 tsp hot pepper flakes
1/4 tsp salt
1 lb large raw shrimp, peeled and deveined
1/3 cup white wine
1/4 cup chopped fresh parsley

Method

  1. In large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Dain and return to pot or place in serving bowl.
  2. Meanwhile, in large skillet, heat oil over medium heat. Cook garlic, hot pepper flakes and salt, stirring, just until turning golden, about 30 seconds.
  3. Add shrimp and cook until pink, about 3 minutes.
  4. Add wine. Cook over medium-high heat until almost no liquid remains, about 2 minutes.
  5. Stir in parsley and cook for 1 minute. Add to pasta and toss to coat.

Makes 4 servings.

Source: Canadian Living magazine

French Twist of Paella

Ingredients

Olive oil spray
1 cup sliced onion
2 cups sliced leeks (whites only)
3 teaspoons minced garlic
2 tomatoes, cut into eighths
2 tsp olive oil
1/2 cup Valencia-style rice
1/4 tsp saffron
1-1/2cups fat-free, low-sodium chicken broth
salt and freshly ground black pepper
1 cup frozen petite peas
3/4 pound peeled large shrimp
1/4 cup chopped fresh tarragon

Method

  1. Heat a large nonstick skillet over medium-high heat and spray with olive oil spray. Add the onion, leeks, garlic and tomatoes and sauté over medium heat 5 minutes.
  2. Push the vegetables to the side and add the olive oil to the cleared area of the skillet. Stir in the rice for 2 minutes.
  3. Sprinkle on the saffron and then add the broth. Stir well and bring to a boil and draw in all vegetables. Lower heat and simmer, covered, 10 minutes.
  4. Add salt and pepper to taste. Stir in the peas and shrimp. Simmer 2 minutes more, stirring the shrimp to cook on all sides.
  5. The paella is ready when the broth has been absorbed and the rice is cooked.
  6. Taste for seasoning and add more salt and pepper, if needed. Sprinkle tarragon on top before serving.

Makes 2 servings.

Source: Linda Gassenheimer

Peruvian-style Shrimp Chowder

Ingredients

20 uncooked large shrimp
4 tablespoons olive oil
4 red onions, chopped
6 cloves garlic, very finely chopped
5 tomatoes, skinned, seeded, and grated
6 tablespoons Panca Chili Paste
3 sprigs fresh oregano
1 corncob, sliced into 3/4-inch slices
6 oz squash, cut into 1/2-inch cubes
5 oz fava (broad) beans
4 potatoes, cut in half
1/2 cup white long-grain rice
4 cabbage leaves
40 uncooked shrimp, peeled and deveined with tails detached
4 oz queso fresco, cut into 1/2-inch cubes
1 cup whole (full-fat) milk
2 teaspoons ground oregano
salt and pepper

Garnish

4 poached eggs
8 sprigs huacatay
4 slices fried country bread

Method

  1. Preheat the oven to 400°F/200°C.
  2. Clean and peel the large shrimp, place the shells in the preheated oven, and cook for 6 minutes until golden and crispy. Set aside.
  3. Heat 2 tablespoons olive oil in a pan over low heat, add half the chopped onions and garlic, and saute for 2-3 minutes until the onions start to soften.
  4. Add two thirds of the grated tomatoes and 4 tablespoons of the chili paste and cook, stirring, for 5 minutes until fragrant.
  5. Season with salt and pepper, add the oregano sprigs and golden shrimp shells, and cover with 6 liters water. Bring to a simmer and cook for 1 hour over medium heat. Remove from the heat, then crush the shrimp shells, slightly with a large wooden spoon on a board to bring out the flavors. Strain the broth and set aside.
  6. In a separate pan, heat 2 tablespoons olive oil over low heat and saute the remaining onion for a few minutes.
  7. Add the rest of the tomatoes and chili paste and let cook for 5 minutes.
  8. Pour the reserved shrimp broth into the pan. Add the sliced corncob, squash, fava (broad) beans, potatoes, rice, and cabbage leaves and cook for 2 minutes until the vegetables are tender and the rice is cooked.
  9. Add the whole large shrimp and cook for 1 minute, then stir in the shrimp tails, cheese, and milk and cook for another minute until the shrimp are cooked.
  10. Add the oregano and season with salt and pepper.
  11. Serve the shrimp chowder in large shallow bowls, topping each with a poached egg, a few sprigs of fresh huacatay, and a little toasted country bread to garnish.

Makes 4 servings.

Source: Peru

Stir-fried Shrimp with Peas

Ingredients

2 tablespoons finely grated fresh ginger
1 fresh red chili
2/3 pound white cabbage
1 tablespoon olive oil or canola oil
1 teaspoon sesame oil
1-1/2 cups frozen peas
3/4 pound peeled cooked large shrimp
4 tablespoons chopped fresh cilantro

Method

  1. Cut the chile into thin slivers, discarding the seeds.
  2. Slice the cabbage into thin 1/8-inch-wide strips.
  3. Heat the two oils in a large frying pan over a high heat. Stir-fry the ginger and chili for a few seconds, then add the peas and stir-fry for 2 minutes, or until they turn bright green and are completely thawed.
  4. Add the cabbage to the pan. Stir-fry for another 3 minutes.
  5. Add the shrimp and cook for another minute to heat them through.
  6. Toss in the cilantro, stir, and serve immediately.

Cook’s Tips

  • Select chilies according to how hot you want the dish—their strength is usually stated on the package. Mild to medium are good with light ingredients. Remember that starchy accompaniments such as noodles or rice will ‘absorb’ the heat.
  • When you are preparing chilies, be careful to avoid accidentally rubbing your eyes. Wash your hands immediately to remove the chili oils, or wear a pair of rubber gloves.
  • Use the kind of frozen peas you prefer—baby peas are small and sweet, but this recipe also works well with ordinary green peas.

Makes 4 servings.

Source: Super Foods Cookbook