Time 25m Yield 4 Number Of Ingredients 5 Steps:
Cook the shrimp on medium-high heat until fully pink, seasoning with blackened seasoning while you stir, about 5 minutes. Add pineapple and allow to cook for 5 to 7 minutes. Mix in corn and cook for 5 to 7 minutes. Serve warm on a bed of spinach.
Time 30m Yield 4 Number Of Ingredients 16 Steps:
Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside. Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate. Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds. Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute. Serve immediately, garnished with scallions and sesame seeds.
Time 45m Yield 8 servings Number Of Ingredients 11 Steps:
Add the potatoes to a large pot or Dutch oven and cover with cold water. Season with a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until just knife-tender, 8 to 10 minutes. Transfer to a colander to drain and reserve. Place the pot back over medium heat. Add the andouille and cook until lightly browned on all sides, about 4 minutes. Add the butter, garlic, seafood seasoning and 1 teaspoon of salt. Once the butter has completely melted and it’s just starting to bubble at the edges, add the corn and cook until the kernels are bright yellow and tender, about 2 minutes. Add the shrimp, making sure all the pieces are fully submerged, then cook until pink and just opaque throughout, about 2 minutes more. Stir in the lemon juice and reserved potatoes to warm through. Ladle the andouille, shrimp, vegetables and butter sauce into a large serving. Top with parsley and a light sprinkle of additional seafood seasoning and serve with toasted crusty bread, for dipping.
Time 20m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Time 25m Yield 4 servings Number Of Ingredients 12 Steps:
Mix cornstarch, pineapple juice, dressing and crushed pepper until blended. Heat oil in wok or large skillet on medium-high heat. Add bell peppers, onions and garlic; stir-fry 1 to 2 min. or until peppers are crisp-tender. Remove vegetables from wok. Add shrimp to wok; stir-fry 2 to 3 min. or until shrimp turn pink. Stir pineapple juice mixture. Add to wok; stir-fry 1 min. or until sauce is thickened. Return cooked vegetables to wok. Add pineapple chunks; stir-fry 1 min. or until heated through. Serve shrimp mixture over rice; sprinkle with nuts.
Yield Makes 8 servings Number Of Ingredients 17 Steps:
For marinade: Combine ingredients in a large freezer bag; shake for 1 minute. Refrigerate 1 hour. For relish: Coat a medium skillet with cooking spray; sauté corn and shallot until shallot is caramel in color, about 3 minutes. In a bowl, mix remaining ingredients. Add corn. Season with salt and pepper. Skewer shrimp and grill over medium-high heat (or broil) until pink (about 2 minutes per side). Serve each skewer atop a spoonful of relish.
Time 40m Yield 4 servings Number Of Ingredients 17 Steps:
In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours). In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan. Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed. In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes. Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed. Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.
Time 40m Yield 24 Shrimp, 4-6 serving(s) Number Of Ingredients 17 Steps:
Shrimp – Peel, leave the tails on and devein. To devein, run a knife from the tail to the tip, and make a thin cut, just enough so you can remove the black vein. Dipping Sauce – It just takes minutes to heat up, but now is a good time to get it ready to go. This can be heated up as the shrimp cooks. Just add everything in a small sauce pan and set on the stove. And remember, if you use the pineapple juice from a can of pineapple rings (save those rings), you can bake those for a side dish as you bake the shrimp. Coatings – #1) In a small pan or bowl, mix the corn starch, salt and pepper and set to the side. #2) Mix the egg whites, honey and pineapple juice (you may want to heat up the honey for a few seconds in the microwave so it is easier to mix in). Just set to the side. #3) Lastly, add the coconut, macadamia nuts, and cumin – again, to a small bowl or pie plate and set to the side. NOTE: I chop my macadamia nuts in my small food processor so they are fine ground, remove to the bowl or plate. Now the coconut – I add this to my food processor and pulse only 1-2 times. Coconut is moist, and you don’t want to puree it, so go easy. Shrimp – Make sure the shrimp are dry, then and dip in the corn starch mixture, this will allow the coating to stick well. Next, the egg white, and then in the nut and coconut mixture. Bake – Heat your oven to 400 degrees. Either spray a baking sheet with a non-stick spray or I prefer to line the baking sheet with parchment paper. Add the shrimp lying on their sides and spray with a non stick spray, (this will make the coconut crust get golden brown). Bake 7-10 minutes on the middle shelf until golden brown and flip. Cook another 5-7 minutes and they are done. They will start to curl up and the coconut will be golden brown. Note: Remember those pineapple rings? Melt 2 tablespoons butter and 2 tablespoons brown sugar in a small cup in the micro for 10 seconds. Brush on the pineapple rings and put them right on the same baking sheet as the shrimp. They won’t take quite as long, so just check them. A great side dish and easy. Sauce – As the shrimp bakes, your sauce is ready to go. Just heat to medium to medium high, you want it to come to a light boil, and then reduce to medium low. The corn starch once heated will naturally thicken the sauce. If you want it a bit thinner, just add a bit more orange juice or pineapple juice, that is up to you how thick or thin you want it. Serve warm. Serve – Just ENJOY! I like to serve a little sauce in cups on each plate with the shrimp, the rice pilaf and my grilled pineapple rings.
