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Prep Time 45 minutes Cook Time 5 minutes Total Time 50 minutes Yield 4 servings

  • INGREDIENTS
  • 1/3 cup olive oil
  • 1/4 cup Parmesan cheese
  • 4 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1 pound medium shrimp, peeled and deveined
  • 8 ounces penne
  • Kosher salt and freshly ground black pepper, to taste
  • 1 green onion, thinly sliced
4.1/5 (18 Votes)

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Coconut shrimp w/pineapple-rum dipping sauce

  • canola oil
  • 3/4 3/4 3/4 c coconut milk
  • 6 6 6 T pineapple preserves
  • 3 3 3 T cornstarch
  • 1 1 1 t Worcestershire sauce
  • 1 1 1 c unsweetened shredded coconut
  • 1 1 1 c panko crumbs
  • 1 1 1 lb lg shrimp, peeled and deveined, tails on
  • 1/4 1/4 1/4 c cornstarch
  • 1 1 1 c pineapple preserves
  • 1/4 1/4 1/4 c coconut milk
  • 2 2 2 T lime juice
  • 2 2 2 T dark rum
  • 1/2 1/2 1/2 t red pepper flakes
4.3/5 (15 Votes)

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This easy Shrimp & Cheesy Corn Grits recipe is great for breakfast, brunch, lunch or supper!

  • 1 cup uncooked grits of choice (not instant)
  • Chicken broth or water, for cooking grits
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons butter
  • 2/3 cup cooked whole kernel corn
  • 1 cup mild cheddar cheese, shredded
  • 4 slices bacon, chopped
  • 12 to 16 ounces medium shrimp, peeled and deveined
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup green onions, chopped
  • 3/4 teaspoon garlic clove, minced
  • 1/8 to 1/4 teaspoon Tony Chachere's creole seasoning, optional
4.5/5 (8 Votes)

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Try this delicious Linguine With Spicy Shrimp recipe

  • 3/4 pound linguine
  • cup olive oil
  • 1 1/2 pounds peeled and deveined large shrimp, tails removed (raw
  • 2 cloves garlic, chopped
  • t1/4 - 1/2 teaspoon crushed red pepper
  • kosher salt
  • 2 bunches watercress, thick stems removed and torn (about 6 cups)
  • 1 tablespoon grated lemon zest
4.4/5 (8 Votes)

By

Spray a large glass pan or cake pan with butter-non-stick spray

  • Potatoes, Sliced Thin In Food Processor-Leave Potato Skins On
  • 1 Pkg. Hidden Valley Ranch Dressing Mix
  • Chopped Onions, To Taste
  • Minced Garlic, To Taste
  • Cumin
  • Cayenne Pepper
  • Roux Sauce
  • 1/2 cup (1 stick) Butter
  • 1/2 cup Flour
  • 1 1/2 cups Milk
  • American Cheese Slices
  • Garlic Salt, To Taste
  • Black Pepper, To Taste
4.4/5 (7 Votes)

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BONAPPETIT March 2014

  • SHRIMP
  • 2 red serrano or Fresno chiles, with seeds, halved lengthwise
  • 6 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1/2 cup olive oil
  • 1 1/2 lb. Large shrimp, peeled, deveined
  • 1 lemon, cut into wedges
  • GREMOLATA AND ASSEMBLY
  • 1 red serrano or Fresno chile, seeds removed if desired, finely chopped
  • 1 garlic clove, finely grated
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 Tbsp. finely grated lemon zest
  • 1 Tbsp. olive oil
  • Kosher salt, freshly ground pepper
4.4/5 (7 Votes)

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Easy to prepare, this Shrimp Scampi is made without wine

  • 1 pound uncooked, peeled and deveined shrimp
  • Pasta of your choice, preferably angel hair pasta, prepared
  • 1/4 cup of butter
  • 3 to 4 minced garlic cloves
  • 1/4 cup of olive oil
  • 1/4 cup of lemon juice
  • 1/2 teaspoon of pepper
  • 1/4 teaspoon of dried oregano
  • 1/4 cup of minced fresh parsley
  • 1/4 cup of dry bread crumbs
  • 1/2 cup of grated Parmesan cheese
3.8/5 (9 Votes)

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Recipe Source: Better Homes and Gardens - August 2013 Note: Simmering the shrimp shells in the cooking liquid adds...

  • 8 oz. elbow macaroni
  • 1 lb. medium shrimp
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 qt. reduced-sodium chicken broth
  • 1/2 cup chopped onion
  • 2 Tbsp. lemon juice
  • 2 tsp. Old Bay seasoning
  • 4 ears of corn, halved crosswise
  • 8 oz. small red potatoes halved lengthwise and sliced 1/8 inch thick
  • 8 oz. cooked Andouille sausage, sliced
  • 1 tsp. Old Bay seasoning
  • 1 tsp. lemon peel
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. snipped fresh thyme
4.4/5 (7 Votes)

By

-Over a med-high heat, melt butter in large sauté pan

  • 4 Tb butter
  • 2 cloves garlic, pressed/minced
  • 2 Tb flour
  • 1 cup half-n-half
  • 2 cans minced clams w/ liquid
  • 1 chicken bouillon
  • 1/4 tsp onion powder
  • 1/2 tsp thyme
  • 4 Tb fresh parsley (2tsp dry)
  • White Wine- optional
  • S&P
  • 1 # linguine pasta- prepared according to package
  • Shredded Parmesan Cheese
  • Fresh Parsley for garnish
4.4/5 (7 Votes)

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This citrusy, shrimp appetizer was originally published in Saveur - Issue #12 and modified by Sue R

  • For Shrimp:
  • 1 lb. small raw shrimp (50 – 55)
  • 2 Tbsp. salt
  • 1 tsp. whole black peppercorns
  • Juice of 4 - 6 limes + lime halves
  • Sauce:
  • 2 plum tomatoes, peeled, cored & chopped (or 1 regular tomato)
  • 1/2 small white (or red) onion, peeled and chopped
  • 3 scallions, thinly sliced, crosswise
  • 1 garlic clove, peeled and minced
  • 1-2 fresh jalapeño(s), sliced (seeded to lessen heat)
  • 4-6 Tbsp. extra-virgin olive oil
  • Zest of 1 lime
  • 2 Tbsp. fresh lime juice + more for serving
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. chopped fresh cilantro (or Italian or curly parsley) + more for serving
  • Salt and freshly ground white pepper to taste (approx. 1 tsp. salt, 3/4 tsp. pepper)
  • 1 avocado, peeled and sliced (or coarsely chopped, for individual servings)
  • Lime wedges & cilantro or parsley sprigs
  • Optional: diced cucumber; Tabasco or a vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
  • Salsa Verde (to be served on the side):
  • 1/2 lb. fresh tomatillos
  • 1 garlic clove, peeled and chopped
  • 4 fresh Serrano chiles, stemmed and chopped
  • Salt
  • 2 Tbsp. minced white onion
  • 2 Tbsp. roughly chopped fresh cilantro
4.4/5 (7 Votes)

By

1.Bring a large pot of lightly salted water to a boil and place a steamer insert into the pot

  • 2 pounds Alaskan king crab legs, thawed if frozen
  • 3 cups chicken broth
  • 1 cup grits
  • 2 cups shredded Cheddar cheese, or more to taste
  • 2/3 cup diced tomatoes with green chile peppers (such as RO*TEL®) (optional)
  • 3 tablespoons butter2 tablespoons olive oil1 green bell pepper, seeded and minced
  • 1 sweet onion, minced2 teaspoons minced garlic
4.6/5 (9 Votes)

By

For the Black Bean Soup: In a large soup pot, heat the olive oil over medium-high heat

  • Black Bean Soup:
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (peeled, chopped)
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 2 14- ounce cans black beans (rinsed, drained)
  • 1 14- ounce cans fire-roasted tomatoes (diced)
  • 1/2 cup heavy cream
  • 5 cups low-sodium vegetable broth
  • hot sauce
  • Kosher salt and freshly ground black pepper (to taste)
  • Lime Shrimp:
  • 1 clove garlic (peeled, chopped)
  • 3 tablespoons olive oil
  • 2 limes (zested and juiced)
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup parsley (chopped)
  • pinch Kosher salt
  • 16 jumbo shrimp, peeled, deveined, and butterflied
3/5 (2 Votes)

Any burning questions? Our chefs answer!

Black Bean Soup with Lime Shrimp-The Chew SPICY PARMESAN SHRIMP PASTA