Wednesday, September 22, 2010

Shrimp Recipes

As a Washington native, former Samish Island resident and daughter of a fisherman, I think it's only natural that I like seafood. One of my favorite creatures of the sea? Shrimp. So I thought I'd share a couple recipes that I've tried lately.

Stephanie and I made the Spicy Shrimp and Tomato Pasta awhile ago and it was tasty. I would definitely recommend a little more red-pepper flakes to bring up the heat a bit. I secretly did and Stephanie (who isn't a super 'I like hot food' person) thought it was just the right amount. (Well, now it's not a secret, but aren't you glad you liked it Stephers?)

Serves 6
1 pound penne (or other short tubular pasta)
2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
4 teaspoons olive oil
3 tablespoons capers, rinsed and drained
1/4 teaspoon red-pepper flakes
3 cans (14.5 ounces each) diced tomatoes with roasted garlic

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot.

Meanwhile, season shrimp with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp (reduce heat if browning too quickly).

Reduce heat to medium; add capers, red-pepper flakes, and tomatoes. Cook, stirring occasionally, until tomatoes have softened and sauce has thickened, 10 to 15 minutes. Season with salt and pepper. Add sauce and shrimp to pasta; toss.

Getting us started.

Taking my turn.

ANOTHER shrimp recipe I tried was the Pan-Fried Shrimp with Green Curry Sauce, which I would give another enthusiastic two thumbs up because it was quick and scrumptious. Seriously, pack up your bag, go home and fry up some of these suckers. I used the frozen shrimp variety and they were still amazing.

Makes 3/4 cup
1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt
Pan-Fried Shrimp (click link for these directions, but it's basic pan frying with olive oil and pepper)

In a food processor, pulse ginger until finely chopped. Add 3/4 cup cashews; process until smooth, 2 to 3 minutes.

Add yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down sides as needed. Transfer to a serving bowl; sprinkle with remaining cashews. Serve with shrimp, or toss with steamed vegetables. Refrigerate, covered, up to 3 days.

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