Tastes like Olive Garden Shrimp & Noodles
1 pound shrimp peeled & deveined
1 cup chopped tomato
1/2 pound cooked fettuccine or linguine
1 small onion diced
4 tablespoons minced garlic
4 slices bacon cooked & crumbled
1/2 cup Parmesan cheese grated
1/4 tablespoon chopped fresh parsley
1/2 cup dry white wine or chicken broth
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
2 tablespoons butter
Saute garlic & onion in olive oil over medium heat. Add shrimp, stir & cook 1 minute. Add tomatoes, bacon, parsley, salt and pepper. Continue to stir and cook 1 minute. Add wine or broth and let cook down by one-half. Stir in cooked pasta & butter and cook until pasta is hot. Serve with grated Parmesan cheese.
Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Saturday, July 20, 2013
Spicy Shrimp Ceviche Cups
Spicy Shrimp Ceviche Cups
Servings 24
6 (11-inch) flour tortillas TORTILLA CUPS
2 tablespoons vegetable oil TORTILLA CUPS
2 tablespoons finely chopped fresh cilantro SOUR CREAM FILLING AND CEVICHE
1 lime SOUR CREAM FILLING AND CEVICHE
1/2 cup sour cream SOUR CREAM FILLING AND CEVICHE
1 clove garlic pressed SOUR CREAM FILLING AND CEVICHE
1/4 teaspoon salt divided SOUR CREAM FILLING AND CEVICHE
8 ounces cooked large shrimp peeled and deveined, tails removed SOUR CREAM FILLING AND CEVICHE
1/2 medium red bell pepper SOUR CREAM FILLING AND CEVICHE
1 serrano peppers seeded SOUR CREAM FILLING AND CEVICHE
1/3 cup finely chopped seedless cucumber SOUR CREAM FILLING AND CEVICHE
1/4 cup finely chopped red onion SOUR CREAM FILLING AND CEVICHE
Additional cilantro sprigs for garnish (optional)
1. Preheat oven to 350 degrees F. For tortilla cups, using Pampered Chef Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Pampered Chef Chef's Silicone Basting Brush. Press squares into bottom of Pampered Chef Deluxe Mini-Muffin Pan using Pampered Chef Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
2. For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Pampered Chef Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.
3. For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Pampered Chef Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Pampered Chef Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Pampered Chef Classic Batter Bowl; mix well using Pampered Chef Small Mix 'N Scraper.
4. Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Pampered Chef Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.
Servings 24
6 (11-inch) flour tortillas TORTILLA CUPS
2 tablespoons vegetable oil TORTILLA CUPS
2 tablespoons finely chopped fresh cilantro SOUR CREAM FILLING AND CEVICHE
1 lime SOUR CREAM FILLING AND CEVICHE
1/2 cup sour cream SOUR CREAM FILLING AND CEVICHE
1 clove garlic pressed SOUR CREAM FILLING AND CEVICHE
1/4 teaspoon salt divided SOUR CREAM FILLING AND CEVICHE
8 ounces cooked large shrimp peeled and deveined, tails removed SOUR CREAM FILLING AND CEVICHE
1/2 medium red bell pepper SOUR CREAM FILLING AND CEVICHE
1 serrano peppers seeded SOUR CREAM FILLING AND CEVICHE
1/3 cup finely chopped seedless cucumber SOUR CREAM FILLING AND CEVICHE
1/4 cup finely chopped red onion SOUR CREAM FILLING AND CEVICHE
Additional cilantro sprigs for garnish (optional)
1. Preheat oven to 350 degrees F. For tortilla cups, using Pampered Chef Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Pampered Chef Chef's Silicone Basting Brush. Press squares into bottom of Pampered Chef Deluxe Mini-Muffin Pan using Pampered Chef Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
2. For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Pampered Chef Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.
3. For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Pampered Chef Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Pampered Chef Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Pampered Chef Classic Batter Bowl; mix well using Pampered Chef Small Mix 'N Scraper.
4. Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Pampered Chef Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.
Sizzling Coconut Shrimp Cakes
Sizzling Coconut Shrimp Cakes
Servings 16
1 cup sweetened flaked coconut lightly toasted
8 ounces peeled, deveined cooked shrimp finely chopped
1 tablespoon peeled and finely chopped fresh gingerroot
1/4 cup thinly sliced green onions with tops
1/4 cup finely chopped red bell pepper
1/4 cup grated carrot
1 lemon
1/4 cup mayonnaise
1 egg
2 teaspoons rice vinegar
2 cloves garlic pressed
1/3 cup unseasoned dry bread crumbs
1/4 teaspoon ground cayenne pepper
Chinese Mustard or Thai Curry Sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)
1. Preheat oven to 375 degrees F. Place coconut in Pampered Chef Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.
2. Finely chop shrimp and gingerroot using Pampered Chef Food Chopper. Thinly slice green onions and finely dice bell pepper using Pampered Chef Utility Knife. Grate carrot using Pampered Chef Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Pampered Chef Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Pampered Chef Garlic Press; mix well using Pampered Chef Small Mix 'N Scraper. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
3. Sprinkle half of the coconut evenly onto Pampered Chef Cutting Board, forming an 8-inch square. Using Pampered Chef Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Pampered Chef Mini-Serving Spatula and carefully place onto Pampered Chef Large Round Stone with Handles.
4. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.
Servings 16
1 cup sweetened flaked coconut lightly toasted
8 ounces peeled, deveined cooked shrimp finely chopped
1 tablespoon peeled and finely chopped fresh gingerroot
1/4 cup thinly sliced green onions with tops
1/4 cup finely chopped red bell pepper
1/4 cup grated carrot
1 lemon
1/4 cup mayonnaise
1 egg
2 teaspoons rice vinegar
2 cloves garlic pressed
1/3 cup unseasoned dry bread crumbs
1/4 teaspoon ground cayenne pepper
Chinese Mustard or Thai Curry Sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)
1. Preheat oven to 375 degrees F. Place coconut in Pampered Chef Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.
2. Finely chop shrimp and gingerroot using Pampered Chef Food Chopper. Thinly slice green onions and finely dice bell pepper using Pampered Chef Utility Knife. Grate carrot using Pampered Chef Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Pampered Chef Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Pampered Chef Garlic Press; mix well using Pampered Chef Small Mix 'N Scraper. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
3. Sprinkle half of the coconut evenly onto Pampered Chef Cutting Board, forming an 8-inch square. Using Pampered Chef Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Pampered Chef Mini-Serving Spatula and carefully place onto Pampered Chef Large Round Stone with Handles.
4. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.
Shrimp-Stuffed Portobello Mushrooms
Shrimp-Stuffed Portobello Mushrooms
Servings 2
2 medium portobello mushroom caps (3-4 inches in diameter) MUSHROOMS AND SHRIMP STUFFING
3 ounces shelled, devined cooked shrimp chopped MUSHROOMS AND SHRIMP FILLING
2 tablespoons (1/2 ounce) grated fresh parmesan cheese MUSHROOMS AND SHRIMP FILLING
1 lemon MUSHROOMS AND SHRIMP FILLING
1 teaspoon snipped fresh parsley MUSHROOMS AND SHRIMP FILLING
3 tablespoons chive and onion cream cheese spread MUSHROOMS AND SHRIMP FILLING
1/4 teaspoon Dijon style mustard MUSHROOMS AND SHRIMP FILLING
1/2 small clove garlic pressed MUSHROOMS AND SHRIMP FILLING
2 teaspoons butter or margarine CRUMB TOPPING
1/2 small clove garlic pressed CRUMB TOPPING
1 1/2 tablespoons unseasoned dry bread crumbs CRUMB TOPPING
1. Preheat oven to 400 degrees F. For mushrooms, place mushrooms, gill sides up, on Pampered Chef Small Bar Pan.
2. For shrimp filling, chop shrimp using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Zest lemon using Pampered Chef Microplane Adjustable Fine Grater to measure 2 teaspoons zest. Snip parsley using Pampered Chef Professional Shears. In Pampered Chef Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Pampered Chef Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.
3. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in Pampered Chef (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.
Servings 2
2 medium portobello mushroom caps (3-4 inches in diameter) MUSHROOMS AND SHRIMP STUFFING
3 ounces shelled, devined cooked shrimp chopped MUSHROOMS AND SHRIMP FILLING
2 tablespoons (1/2 ounce) grated fresh parmesan cheese MUSHROOMS AND SHRIMP FILLING
1 lemon MUSHROOMS AND SHRIMP FILLING
1 teaspoon snipped fresh parsley MUSHROOMS AND SHRIMP FILLING
3 tablespoons chive and onion cream cheese spread MUSHROOMS AND SHRIMP FILLING
1/4 teaspoon Dijon style mustard MUSHROOMS AND SHRIMP FILLING
1/2 small clove garlic pressed MUSHROOMS AND SHRIMP FILLING
2 teaspoons butter or margarine CRUMB TOPPING
1/2 small clove garlic pressed CRUMB TOPPING
1 1/2 tablespoons unseasoned dry bread crumbs CRUMB TOPPING
1. Preheat oven to 400 degrees F. For mushrooms, place mushrooms, gill sides up, on Pampered Chef Small Bar Pan.
2. For shrimp filling, chop shrimp using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Zest lemon using Pampered Chef Microplane Adjustable Fine Grater to measure 2 teaspoons zest. Snip parsley using Pampered Chef Professional Shears. In Pampered Chef Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Pampered Chef Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.
3. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in Pampered Chef (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.
Shrimp Wonton Cups
Shrimp Wonton Cups
Servings 24
24 square wonton wrappers
1 tablespoon butter melted
10 ounces shelled, deveined cooked medium shrimp divided
4 ounces cream cheese softened
1 clove garlic pressed
1/2 teaspoon Worcestershire sauce
2 green onions with tops finely chopped
1/3 cup grated carrot
4 ounces shredded mozzerella cheese (about 1 cup)
1. Preheat oven to 350 degrees F. Lightly spray Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.
2. Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.
3. Fill each wonton chip with about 1 tablespoon of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.
Servings 24
24 square wonton wrappers
1 tablespoon butter melted
10 ounces shelled, deveined cooked medium shrimp divided
4 ounces cream cheese softened
1 clove garlic pressed
1/2 teaspoon Worcestershire sauce
2 green onions with tops finely chopped
1/3 cup grated carrot
4 ounces shredded mozzerella cheese (about 1 cup)
1. Preheat oven to 350 degrees F. Lightly spray Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.
2. Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.
3. Fill each wonton chip with about 1 tablespoon of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.
Shrimp and Pasta Salad
Shrimp and Pasta Salad
Servings 10
1 pound pasta shell
1 small red onion diced
1 red or yellow pepper diced
1 ripe tomato diced
1 (2 1/4-ounce) can sliced black olives drained
2 tablespoons olive oil
1 pound shrimp peeled and deveined
2 to 3 cloves garlic minced
salt and pepper
1/2 cup Italian salad dressing or to taste
1. Cook pasta according to package directions; rinse and drain well.
2. Combine pasta, onion, bell pepper, tomato and olives in a large bowl.
3. Heat olive oil in a skillet. Add shrimp and garlic. Season with salt and pepper. Saute until shrimp turn pink, 3 to 5 minutes. Do not overcook. Remove shrimp from skillet and cool.
4. Stir cooled shrimp into pasta mixture. Pour Italian dressing over all and mix until well coated. Chill 1 to 2 hours before serving.
Servings 10
1 pound pasta shell
1 small red onion diced
1 red or yellow pepper diced
1 ripe tomato diced
1 (2 1/4-ounce) can sliced black olives drained
2 tablespoons olive oil
1 pound shrimp peeled and deveined
2 to 3 cloves garlic minced
salt and pepper
1/2 cup Italian salad dressing or to taste
1. Cook pasta according to package directions; rinse and drain well.
2. Combine pasta, onion, bell pepper, tomato and olives in a large bowl.
3. Heat olive oil in a skillet. Add shrimp and garlic. Season with salt and pepper. Saute until shrimp turn pink, 3 to 5 minutes. Do not overcook. Remove shrimp from skillet and cool.
4. Stir cooled shrimp into pasta mixture. Pour Italian dressing over all and mix until well coated. Chill 1 to 2 hours before serving.
Hawaiian Shrimp Stir-Fry with Brown Rice
Hawaiian Shrimp Stir-Fry with Brown Rice
Servings 4
2 bags Success Brown, White or Jasmine Rice
1 pound fresh or frozen peeled shrimp
1/2 cup Hawaiian marinade divided
2 tablespoons canola or vegetable oil
1 (16-ounce) package frozen vegetable stir-fry mix
1 (8-ounce) can pineapple chunk drained (Reserving 2 tablespoons juice)
1 teaspoon light soy sauce
Prepare rice according to package directions. While rice is cooking, combine shrimp and 1/4 cup marinade in medium bowl; blend well. In large skillet, heat oil over medium heat and stir-fry vegetable mix for 1 minute, cover and cook for 4 minutes. Drain shrimp and add to vegetables. Add pineapple, remaining marinade, soy sauce and 2 tablespoons pineapple juice to skillet. Stir-fry until all ingredients are well coated and shrimp is cooked. Serve over rice.
Servings 4
2 bags Success Brown, White or Jasmine Rice
1 pound fresh or frozen peeled shrimp
1/2 cup Hawaiian marinade divided
2 tablespoons canola or vegetable oil
1 (16-ounce) package frozen vegetable stir-fry mix
1 (8-ounce) can pineapple chunk drained (Reserving 2 tablespoons juice)
1 teaspoon light soy sauce
Prepare rice according to package directions. While rice is cooking, combine shrimp and 1/4 cup marinade in medium bowl; blend well. In large skillet, heat oil over medium heat and stir-fry vegetable mix for 1 minute, cover and cook for 4 minutes. Drain shrimp and add to vegetables. Add pineapple, remaining marinade, soy sauce and 2 tablespoons pineapple juice to skillet. Stir-fry until all ingredients are well coated and shrimp is cooked. Serve over rice.
Grilled Shrimp Pitas with Basil Aioli
Grilled Shrimp Pitas with Basil Aioli
Servings 4
1 cup loosely packed fresh basil leaves
1 lemon divided
3 tablespoons light mayonnaise
3 cloves garlic pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 ounces medium uncooked shrimp (26-30 per pound) peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe thinly sliced
1. Finely chop basil using Pampered Chef Chef's Knife. Zest lemon using Pampered Chef Microplane Zester to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in Pampered Chef Classic Batter Bowl; mix well and set aside. For vinaigrette, combine lemon juice, sugar and salt in Pampered Chef (1-cup) Prep Bowl. Slowly add oil, whisking until well blended. Set aside.
2. Combine shrimp, black pepper and remaining pressed garlic in Pampered Chef Small Batter Bowl; mix well. Heat Pampered Chef Grill Pan over medium heat 5 minutes. Spray with olive oil using Pampered Chef Kitchen Spritzer. Place two of the pita halves in pan, top with Pampered Chef Grill Press and cook 20-30 seconds or until grill marks appear. Turn pitas over; top with press and cook an additional 30 seconds or until grill marks appear. Repeat with remaining pitas; wrap in foil to keep warm. Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli; mix well.
3. Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small Pampered Chef Bamboo Fiber Mixing Bowl; toss gently. To assemble, fill pita halves with spinach, tomatoes and shrimp; serve wtih cantaloupe slices.
Servings 4
1 cup loosely packed fresh basil leaves
1 lemon divided
3 tablespoons light mayonnaise
3 cloves garlic pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 ounces medium uncooked shrimp (26-30 per pound) peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe thinly sliced
1. Finely chop basil using Pampered Chef Chef's Knife. Zest lemon using Pampered Chef Microplane Zester to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in Pampered Chef Classic Batter Bowl; mix well and set aside. For vinaigrette, combine lemon juice, sugar and salt in Pampered Chef (1-cup) Prep Bowl. Slowly add oil, whisking until well blended. Set aside.
2. Combine shrimp, black pepper and remaining pressed garlic in Pampered Chef Small Batter Bowl; mix well. Heat Pampered Chef Grill Pan over medium heat 5 minutes. Spray with olive oil using Pampered Chef Kitchen Spritzer. Place two of the pita halves in pan, top with Pampered Chef Grill Press and cook 20-30 seconds or until grill marks appear. Turn pitas over; top with press and cook an additional 30 seconds or until grill marks appear. Repeat with remaining pitas; wrap in foil to keep warm. Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli; mix well.
3. Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small Pampered Chef Bamboo Fiber Mixing Bowl; toss gently. To assemble, fill pita halves with spinach, tomatoes and shrimp; serve wtih cantaloupe slices.
Garlic Shrimp Crostini
Garlic Shrimp Crostini
Servings 24
24 slices French bread cut 1/4 inch thick SAVORY CHEESE CROSTINI
2 tablespoons olive oil SAVORY CHEESE CROSTINI
4 ounces cream cheese softened SAVORY CHEESE CROSTINI
1 (3.5-4-ounce) package goat cheese SAVORY CHEESE CROSTINI
3/4 teaspoon Pampered Chef Italian Seasoning Mix SAVORY CHEESE CROSTINI
1 clove garlic pressed SAVORY CHEESE CROSTINI
2 tablespoons butter or margarine GARLIC SHRIMP TOPPING
3 cloves garlic pressed GARLIC SHRIMP TOPPING
12 ounces uncooked small shrimp peeled and deveined (about 50 shrimp) GARLIC SHRIMP TOPPING
1/4 cup finely diced red bell pepper GARLIC SHRIMP TOPPING
2 tablespoons snipped fresh parsley GARLIC SHRIMP TOPPING
1. For crostini, preheat oven to 375 degrees F. Place bread slices on Pampered Chef Rectangle Stone; lightly brush with oil. Bake 10-12 minutes or until light golden brown; remove from oven. In Pampered Chef Classic Batter Bowl, combine cream cheese, goat cheese, seasoning mix and garlic; set aside.
2. For shrimp, heat butter in Pampered Chef Large (10-inch) Skillet over medium-high heat until melted and bubbly. Press garlic into skillet using Pampered Chef Garlic Press. Add shrimp and bell pepper; cook and stir 3-5 minutes or until shrimp are pink and opaque. Remove from heat; stir in parsley.
3. To serve, spread each crostini with cheese mixture. Top with two of the shrimp; serve immediately on Pampered Chef Simple Additions Entertaining Set.
Servings 24
24 slices French bread cut 1/4 inch thick SAVORY CHEESE CROSTINI
2 tablespoons olive oil SAVORY CHEESE CROSTINI
4 ounces cream cheese softened SAVORY CHEESE CROSTINI
1 (3.5-4-ounce) package goat cheese SAVORY CHEESE CROSTINI
3/4 teaspoon Pampered Chef Italian Seasoning Mix SAVORY CHEESE CROSTINI
1 clove garlic pressed SAVORY CHEESE CROSTINI
2 tablespoons butter or margarine GARLIC SHRIMP TOPPING
3 cloves garlic pressed GARLIC SHRIMP TOPPING
12 ounces uncooked small shrimp peeled and deveined (about 50 shrimp) GARLIC SHRIMP TOPPING
1/4 cup finely diced red bell pepper GARLIC SHRIMP TOPPING
2 tablespoons snipped fresh parsley GARLIC SHRIMP TOPPING
1. For crostini, preheat oven to 375 degrees F. Place bread slices on Pampered Chef Rectangle Stone; lightly brush with oil. Bake 10-12 minutes or until light golden brown; remove from oven. In Pampered Chef Classic Batter Bowl, combine cream cheese, goat cheese, seasoning mix and garlic; set aside.
2. For shrimp, heat butter in Pampered Chef Large (10-inch) Skillet over medium-high heat until melted and bubbly. Press garlic into skillet using Pampered Chef Garlic Press. Add shrimp and bell pepper; cook and stir 3-5 minutes or until shrimp are pink and opaque. Remove from heat; stir in parsley.
3. To serve, spread each crostini with cheese mixture. Top with two of the shrimp; serve immediately on Pampered Chef Simple Additions Entertaining Set.
Corn and Shrimp Casserole
Corn and Shrimp Casserole
Servings 6
2 cups (one 17-ounce can) cream-style corn
4 eggs slightly beaten
3 tablespoons margarine melted
1 cup light cream
2 cups cooked shrimp
1/2 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground mace
Mix all ingredients thoroughly and turn into shallow 2-quart casserole. Bake in preheated oven 300 degrees F for 40 minutes or until set.
Servings 6
2 cups (one 17-ounce can) cream-style corn
4 eggs slightly beaten
3 tablespoons margarine melted
1 cup light cream
2 cups cooked shrimp
1/2 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground mace
Mix all ingredients thoroughly and turn into shallow 2-quart casserole. Bake in preheated oven 300 degrees F for 40 minutes or until set.
Coconut Shrimp
Coconut Shrimp
Servings 36
1 lime
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple or peach preserves
1 pound uncooked shell-on large shrimp (about 21-25 count) peeled and deveined
2 egg whites
2 tablespoons cornstarch
1 1/2 cups sweetened flaked coconut
1. Juice lime using Pampered Chef Juicer to measure 1 tablespoon juice. Remove seeds and finely chop jalapeno pepper using Pampered Chef Food Chopper. In Pampered Chef (1-cup) Prep Bowl, combine juice, jalapeno pepper and preserves; mix well. Cover; refrigerate until ready to serve.
2. Preheat oven to 400 degrees F. Line Pampered Chef Rectangle Stone with Parchment Paper. Peel and devein shrimp, leaving tails on. In Pampered Chef Small Batter Bowl, beat egg whites on high speed of electric mixer until soft peaks form. (Tips of peaks will curl down when beaters are lifted.)
3. Place cornstarch and coconut on two separate plates. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites then in coconut to coat. Arrange in a single layer on baking stone. Bake 16-17 minutes or until edges of coconut are deep golden brown, turning once after 8 minutes. Serve with sauce.
Servings 36
1 lime
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple or peach preserves
1 pound uncooked shell-on large shrimp (about 21-25 count) peeled and deveined
2 egg whites
2 tablespoons cornstarch
1 1/2 cups sweetened flaked coconut
1. Juice lime using Pampered Chef Juicer to measure 1 tablespoon juice. Remove seeds and finely chop jalapeno pepper using Pampered Chef Food Chopper. In Pampered Chef (1-cup) Prep Bowl, combine juice, jalapeno pepper and preserves; mix well. Cover; refrigerate until ready to serve.
2. Preheat oven to 400 degrees F. Line Pampered Chef Rectangle Stone with Parchment Paper. Peel and devein shrimp, leaving tails on. In Pampered Chef Small Batter Bowl, beat egg whites on high speed of electric mixer until soft peaks form. (Tips of peaks will curl down when beaters are lifted.)
3. Place cornstarch and coconut on two separate plates. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites then in coconut to coat. Arrange in a single layer on baking stone. Bake 16-17 minutes or until edges of coconut are deep golden brown, turning once after 8 minutes. Serve with sauce.
Baja Shrimp Tostadas
Baja Shrimp Tostadas
Servings 12
12 tostada shells
2 tablespoons snipped fresh cilantro
1 medium avocado diced
1/2 cup salsa verde
1 clove garlic pressed
1 pound medium uncooked shrimp (30-35 per pound) peeled and deveined, tails removed
1/2 teaspoon chili powder
2 plum tomatoes
1 cup (4 ounces) queso fresco or Colby and Monterey Jack cheese blend grated
3 cups angel hair cole slaw mix
1/3 cup sliced ripe olives
Additional salsa verde (optional)
1. Preheat oven to 375 degrees F. Arrange six of the tostada shells, overlapping, over Pampered Chef Large Bar Pan. Bake 4-5 minutes or until crisp. Remove from oven to Pampered Chef Stackable Cooling Rack; repeat with remaining shells and set aside.
2. Snip cilantro using Pampered Chef Professional Shears. Combine cilantro, avocado, salsa verde and garlic pressed with Pampered Chef Garlic Press in Pampered Chef Classic Batter Bowl; mash until smooth with Pampered Chef Nylon Masher and set aside.
3. Spray Pampered Chef (8-inch) Saute Pan with vegetable oil; heat over medium heat until hot. Add shrimp and chili powder. Cook 2-3 minutes or just until shrimp is cooked through; remove from heat.
4. Seed tomatoes using Pampered Chef Core & More; dice using Pampered Chef Color Coated Tomato Knife. Grate queso fresco using Pampered Chef Ultimate Mandoline fitted with grating blade. On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Garnish with olives, queso fresco and additional salsa verde, if desired.
Servings 12
12 tostada shells
2 tablespoons snipped fresh cilantro
1 medium avocado diced
1/2 cup salsa verde
1 clove garlic pressed
1 pound medium uncooked shrimp (30-35 per pound) peeled and deveined, tails removed
1/2 teaspoon chili powder
2 plum tomatoes
1 cup (4 ounces) queso fresco or Colby and Monterey Jack cheese blend grated
3 cups angel hair cole slaw mix
1/3 cup sliced ripe olives
Additional salsa verde (optional)
1. Preheat oven to 375 degrees F. Arrange six of the tostada shells, overlapping, over Pampered Chef Large Bar Pan. Bake 4-5 minutes or until crisp. Remove from oven to Pampered Chef Stackable Cooling Rack; repeat with remaining shells and set aside.
2. Snip cilantro using Pampered Chef Professional Shears. Combine cilantro, avocado, salsa verde and garlic pressed with Pampered Chef Garlic Press in Pampered Chef Classic Batter Bowl; mash until smooth with Pampered Chef Nylon Masher and set aside.
3. Spray Pampered Chef (8-inch) Saute Pan with vegetable oil; heat over medium heat until hot. Add shrimp and chili powder. Cook 2-3 minutes or just until shrimp is cooked through; remove from heat.
4. Seed tomatoes using Pampered Chef Core & More; dice using Pampered Chef Color Coated Tomato Knife. Grate queso fresco using Pampered Chef Ultimate Mandoline fitted with grating blade. On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Garnish with olives, queso fresco and additional salsa verde, if desired.
Tuesday, February 19, 2013
Vodka Shrimp & Chicken Pasta
1 jar Vodka pasta sauce
1 pound extra small peeled shrimp
2 large chicken breasts cubed
2 hand fulls fresh baby spinach leaves
6 small sweet peppers sliced
1 cup mushrooms sliced
1 (16-ounce) can diced tomatoes drained
2 tablespoons vegetable oil
1 tablespoon Old Bay
1 teaspoon Pampered Chef Himalayan Salt
1 box angel hair pasta
1. Saute shrimp, chicken, spinach, peppers, mushrooms and tomatoes in vegetable oil in Pampered Chef (10-inch) Skillet seasoned with Old Bay and Pampered Chef Himalayan Salt.
2. Add Vodka sauce into meat and vegetable mixture. Heat until warm.
3. Serve over Angel Hair Pasta.
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