Carol Recipes - Daily Recipes - Shrimp and Avocado Salad Refreshing Shrimp & Creamy Avocado Salad with Zesty Olive-Lime Dressing Ingredients: 1 pound cooked shrimp, peeled and deveined 2 ripe avocados, diced 1 cup cherry tomatoes, halved 1 small cucumber, diced ½ cup black olives or kalamata olives, sliced ¼ cup red onion, finely chopped ¼ cup fresh cilantro, chopped 2 tablespoons extra virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon lime zest 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon black pepper Optional: lime wedges, for serving Directions: In a small bowl, whisk together olive oil, lime juice, lime zest, garlic, salt, and pepper to make the dressing. In a large bowl, combine shrimp, diced avocados, cherry tomatoes, cucumber, sliced olives, red onion
Ember's Hearty Homemades - 🍤 Garlic Butter Shrimp 🍤 📋 Ingredients: 🦐 1 lb shrimp, peeled and deveined. 🧈 4 tbsp unsalted butter. 🧄 4 cloves garlic, minced. 🍋 1 tbsp lemon juice. 🧂 Salt and pepper to taste. 🌿 Fresh parsley, chopped (for garnish). 📝 Instructions: 1️⃣ Melt the butter in a large skillet over medium heat. 🧈 2️⃣ Add minced garlic and sauté until fragrant, about 1 minute. 🧄 3️⃣ Increase the heat to medium-high and add the shrimp. 🍤 4️⃣ Cook the shrimp until pink and opaque, about 2-3 minutes per side. ⏲️ 5️⃣ Squeeze lemon juice over the shrimp, and season with salt and pepper. 🍋 6️⃣ Garnish with fresh parsley before serving. 🌿 📌Notes: ✔️ Serve with crusty bread for dipping. ✔️ Pair with a fresh salad for a complete meal. | F
Betty Recipe - Steak & Shrimp Stir-Fried Noodles 🍜🍤 Ingredients: - 8 oz egg noodles or rice noodles - 1/2 lb beef steak (sirloin or flank), thinly sliced - 1/2 lb shrimp, peeled and deveined - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1 small onion, sliced - 1 bell pepper (any color), sliced - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, chopped - Salt and pepper to taste - Optional: sesame seeds for garnish Instructions: 1. **Prepare the Noodles:** - Cook the egg noodles or rice noodles according to the package instructions. Drain and set aside. 2. **Marinate the Steak:** - In a bowl, combine the sliced steak with 1 tablespoon of soy sauce and a pinch of salt and pe
Tango Tasty - OMG Don't Lose This Mexican Shrimp Cocktail Recipe 🍹🍤 Craving a refreshing, flavorful, and slightly spicy seafood dish? This Mexican Shrimp Cocktail is the perfect appetizer or light meal! With plump shrimp, zesty vegetables, and a tangy cocktail sauce, it’s a crowd-pleaser for any occasion. Let’s get started! 😋 📝 Ingredients: 1 pound medium shrimp, raw or cooked 🦐 Kosher salt 🧂 1 cup chopped red onion 🧅 1 cup peeled, diced cucumber 🥒 ½ cup chopped celery 🌿 1 jalapeno, minced 🌶️ 1/2 cup chopped cilantro (optional for garnish) 🌱 2 cups tomato juice 🍅 1/4 cup lime juice (freshly squeezed) 🍋 1/4 cup ketchup 🍅 1 tablespoon hot sauce (to taste) 🌶️ 1 tablespoon Worcestershire sauce 🧴 Salt and pepper, to taste 🧂 🍴 Directions: 1️⃣ Cook the Shrimp: If using raw shr
Gina Homolka - Healthy Recipes on Instagram: "🎁 In the spirit of giving, I’m sharing an exclusive recipe I love for the holidays from my Skinnytaste One and Done Cookbook! I created this recipe after ordering this out and always being disappointed with how much breadcrumbs they added. So I recreated it and loaded it up with protein (41 grams per serving!). Crab Stuffed Shrimp 4 servings Olive oil spray 32 tail-on jumbo shrimp 1/2 cup panko bread crumbs 1 tablespoon fresh lemon juice 1 tablespoon mayonnaise 1 teaspoon Dijon mustard 1 large egg, beaten 1 large egg white 2 tablespoons fresh parsley ½ teaspoon Old Bay Seasoning ¼ teaspoon paprika Freshly ground black pepper 9 ounces lump crabmeat, picked over for bits of shell 1½ tablespoons melted butter Lemon wedges, for serving Ad
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Kirsten Trout📍Nashville Lifestyle Creator on Instagram: "Full Recipe ⬇️ Half a jar of minced garlic Old bay (to taste) One whole Chopped onions 2 bags of yellow potatoes 2 packs of Cajun sausage 4 half ears of frozen corn 1 Stick of butter 2lbs of raw shrimp in shell And about a cup an a half of water Put on low for around 6-8 hours Serve on parchment paper with one last dusting of old bay on top of the whole spread. I layer the old bay seasoning through my layers as well @dev_trout . . . . #crockpotrecipes #crockpot #easyrecipe #shrimpboil #dinnerrecipe #dinneridea #couplecontent"
Healthy Food Lifestyle on Instagram: "Lemon Garlic Confit Roasted Jumbo Shrimp with Garlic Rubbed Crostini 🦐🥖 This dish is a flavor-packed seafood dream! Juicy shrimp roasted with lemon and garlic confit, paired with crispy, garlic-rubbed crostini for soaking up all the luscious juices. Ingredients For the Shrimp: 1 lb @lobsteranywhere 8-12 ct Black Tiger Shrimp 1 cup cherry tomatoes 3 tbsp butter, melted 1 tsp salt 1/2 tsp black pepper 1 lemon: 1/2 sliced, 1/2 juiced + zested 1 tbsp parsley, chopped For the Garlic Confit: 1 head of garlic 1/3 cup olive oil 1/2 tsp salt 1/4 tsp black pepper 2 thyme sprigs For the Garlic Rubbed Crostini: 1 demi baguette 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 1 garlic clove, for rubbing Method 1️⃣ Make the Garlic Confit: Preheat oven to 3
Shrimp Cocktail | Shrimp Cocktail is a timeless classic that is always popular at holiday time. If you cook the shrimp yourself over buying pre-cooked shrimp it will be so... | By Blue Jean Chef | Shrimp Cocktail is that classic appetizer that upgrades any party. If you cook it the right way, you'll be the first appetizer to go. Now, the key to great shrimp cocktail is to get the best shrimp you can and then to cook it in a flavorful liquid rather than just water. If you buy cooked shrimp from the grocery store, chances are that's how that shrimp was cooked. When you cook it at home using a flavorful broth, you're going to get much better shrimp cocktail. So, let's make that flavorful broth. I have a great big stockpot here because I'm going to cook about two to two and a half pounds of shrimp at one time. So, you want to have a lot of water to cook that much shrimp. I've got four quarts of water in here. I'm going to add some seasonings to it. Onion, I've just peeled it. You don't even have to peel it but I peeled it and halved it. Some celery. No need to take the leaves off. Just make sure you've washed it. Some fresh thyme, two bay leaves, some peppercorns, 12 to 15. Garlic cloves. We're going to smash these just so that releases their flavors. You also notice there's no need to peel those either. Then we're going to cut a lemon in half. I'm going to squeeze that lemon juice into that pot and then add the whole squeezed half and then we're going to put salt in here about two tablespoons of salt because we want that water uniformly salted so that it will season the shrimp. We're not going to be ingesting all that salt. Let's bring this to a boil. Once it's at a boil, you're going to turn it down to a simmer and we're going to let this simmer for about 20 minutes just that all those flavors can mingle. So, while our flavorful broth also sometimes known as a core bouillon as that is simmering let's make our cocktail sauce. In this large bowl, I have some ketchup. I'm going to add to it, the classic ingredient in cocktail sauce which is horseradish, prepared horseradish. Now, how much horseradish you put in really depends on how spicy and strong you want that to be. I'm putting in about a quarter of a cup. I'm also going to need some lemon zest and some lemon juice. So, the key to making lemon zest and lemon juice from one lemon is to always do the zest first because it's much easier to zest a whole lemon than it is to zest a lemon you've already cut in half. So, I'm going to zest this lemon and add the lemon zest to the cocktail sauce. If you're using a microplane grater like that, that'll probably give you about a tablespoon of lemon zest. Let's cut that in half and juice it. Add that lemon juice to there. The lemon zest in there. Let's stir it all together. We're going to add a few dashes of Worcester sauce. If you want it a little brighter, add some more lemon juice. If you want a little zesty with a little more oomph, add some more horseradish but now, you've made a fantastic cocktail sauce at home. We need to get ready for the next step which is cooking the shrimp. Here is our broth that has been simmering for about 20 minutes. You can't really over simmer that so you can do that well in advance if you want to. I'm going to remove the celery, the onion, the lemon halves, anything that might just get in the way of my shrimp as I'm cooking them. So just set that aside and then let's talk about our shrimp because that's one of the key points of shrimp cocktail. You want to get really really good shrimp. What I've got here is Anderson Seafood's Black Tiger Shrimp. What's great about them is they've already been peeled and deveined. If yours haven't, you're going to want to do that ahead of time but it's a great idea to pick up the shrimp that already has been peeled and deveined. Black Tiger Shrimp, you can identify it with that black mark across the back of the tail there. These still have the tail on which is great too because it's sort of like a handle when go to eat their shrimp cocktail. I've put them all in a basket here because now what I can do is add all the shrimp at one time and remove them all at one time so they're all going to be evenly cooked. I'm going to turn the heat up on my just to bring it back to that rolling boil and then I'm going to add the shrimp. It will only take about two or 3 minutes. The shrimp will turn bright pink when they're done. We don't want to overcook them so don't walk away at this point. Okay, while those shrimp are cooking. We've already prepared an ice bath. An ice bath is simply a large bowl with cold water and ice cubes in it. We're going to take that shrimp out of that cooking broth and stop the cooking immediately by shocking it in the ice bath. So, have that ready to go. So, it doesn't take long for those shrimp to turn that beautiful pink color. We're going to take them out quickly here and again, with that basket, we take them all out at one time. Now, we're going to transfer them to that ice bath and let them cool in here. They're going to want to sit in here for at least 3 minutes to really properly cool all the way through. So that's just enough time for us to clean up and get our platter ready. Now we need to dry that shrimp off. So I'm going to put out a clean kitchen towel and just take the shrimp out of the ice bath. Put them on a single layer. Pat them dry with another clean kitchen towel and then let's put them onto a platter to serve. I like to arrange them with the tails all going in the same direction just for a nice presentation. Add a few lemon wedges just so people can squeeze lemon on if they would like to and you have a classic appetizer that has lasted through the decades and still makes people happy.
Shrimp Cocktail | Shrimp Cocktail is a timeless classic that is always popular at holiday time. If you cook the shrimp yourself over buying pre-cooked shrimp it will be so... | By Blue Jean Chef | Shrimp Cocktail is that classic appetizer that upgrades any party. If you cook it the right way, you'll be the first appetizer to go. Now, the key to great shrimp cocktail is to get the best shrimp you can and then to cook it in a flavorful liquid rather than just water. If you buy cooked shrimp from the grocery store, chances are that's how that shrimp was cooked. When you cook it at home using a flavorful broth, you're going to get much better shrimp cocktail. So, let's make that flavorful broth. I have a great big stockpot here because I'm going to cook about two to two and a half pounds of sh