Grilled Shrimp Over Bruschetta Polenta with Fresh Basil

Grilled Shrimp Over Bruschetta Polenta with Fresh Basil

 

 

 

 

 

 

 

 

 

 

 

Grilled Shrimp:

Ingredients

  • 1 3/4 lbs shrimp, peeled and de-veined (I suggest gulf shrimp like the large, wild white Georgia shrimp we used)
  • Juice from 1 lemon (approximately 1 1/2 tablespoon)
  • 2 tablespoons white wine vinegar
  • 2-3 tablespoons white wine (I used Chardonnay) 
  • 2 tablespoons minced fennel fronds or dill
  • 1/4 cup roughly chopped parsley
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Wooden skewers

Instructions

  1. Add all ingredients through parsley to a bowl and whisk to incorporate. Slowly add olive oil, whisking constantly, so mixture emulsifies. Add salt and pepper and adjust to taste.
  2. Add shrimp and use a wooden spoon to make sure marinade coats all shrimp. Cover with tin foil and refrigerate for at least one hour.
  3. Remove shrimp from bowl and skewer over a large dish or baking sheet.
  4. Grill shrimp for 2-3 minutes on ...

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Posted Tuesday, Oct. 8, 2013 by Christa Gonzales in Recipes, Entrees

 
 
 

Spicy Garlic and Lime Shrimp

Spicy Garlic and Lime Shrimp

 

Prep Time: 5 minutes     Cook Time: 3 minutes
Total Time: 8 minutes     Calories per serving: 257
    Fat per serving: 4g

 Ingredients

  • 2 pounds jumbo shrimp
  • 10 cloves garlic, chopped fine
  • Juice of 3 limes
  • 1/2 teaspoon crushed red peppers
  • Chopped cilantro for garnish

Instructions

  1. Sauté all ingredients together in a large skillet just long enough to warm the shrimp.

 

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Posted Friday, May 10, 2013 by Michael Gonzales in Recipes, Entrees

 
 
 

No-Cook Shrimp Dip

No-Cook Shrimp Dip

 

Yield: 18 servings
 
 
 
 
 
 
 
 
 
 
 

 

Ingredients

  • 1 package (8 ounces) cream cheese , softened
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
  • 1/2 teaspoon Louisiana-style hot sauce
  • 1/4 cup finely chopped celery
  • 1 tablespoon finely chopped onion
  • cracker , chips and/or fresh vegetables

Instructions

  1. Stir the cream cheese in a medium bowl until smooth. Stir in the soup, hot sauce, celery and onion. Refrigerate for 2 hours. Serve with the crackers for dipping.

Notes

Provided By: Campbell's Kitchen

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Posted Thursday, March 28, 2013 by Michael Gonzales in Recipes, Appetizers, Side Dish

 
 
 

Shrimp-and-Avocado Rice Bowl

Shrimp-and-Avocado Rice Bowl

 

Prep Time: 10 minutes     Cook Time: 10 minutes    
Total Time: 20 minutes
Yield: 4 servings
 

 

 

 

 

 

 

 

 

Ingredients

  • 16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons honey
  • Small pinch cayenne pepper
  • 2 eggs, lightly beaten
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 cup shelled edamame, steamed
  • 2 teaspoons toasted sesame seeds
  • 1 1/4 cups short-grain brown rice, cooked according to package directions
  • 1 ripe avocado, sliced

Instructions

  1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne.
  2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
  3. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip ...

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Posted Monday, March 25, 2013 by Michael Gonzales in Recipes, Entrees