Bacon Wrapped Shrimp

Cook Time: 5 min
Yield: 4 servings


Ingredients

1 orange, sectioned, seeded (if there are any) and chopped
1 hot red chile, stemmed and chopped
2 scallions, white and green parts, chopped
2 tablespoons chopped fresh cilantro leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 large shrimp, shelled and deveined
3 to 4 slices bacon, cut into 2 to 3-inch sections
8 leaves bibb or Boston lettuce


Directions

Preheat the broiler. In a bowl, stir together the chopped orange, chile, scallions, cilantro, olive oil, and salt and pepper.


Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side. To serve, lay a lettuce leaf on the cutting board. Remove the toothpick from 1 of the cooked shrimp and center the shrimp on the lettuce leaf. Spoon a little of the citrus sauce on top, wrap it all up in the lettuce like a burrito, and put it seam-side down on a plate. Keep going in the same way to wrap all of the shrimp. Serve hot.


From: foodnetwork.com

Shrimp Scampi with Linguini

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 pound linguini
* 4 tablespoons butter
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 2 shallots, finely diced
* 2 cloves garlic, minced
* Pinch red pepper flakes, optional
* 1 pound shrimp, peeled and deveined
* Kosher salt and freshly ground black pepper
* 1/2 cup dry white wine
* Juice of 1 lemon
* 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it
has come to the boil, add a couple of tablespoons of salt and the
linguini. Stir to make sure the pasta separates; cover. When the water
returns to a boil, cook for about 6 to 8 minutes or until the pasta is
not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2
tablespoons olive oil over medium-high heat. Saute the shallots,
garlic, and red pepper flakes (if using) until the shallots are
translucent, about 3 to 4 minutes. Season the shrimp with salt and
pepper; add them to the pan and cook until they have turned pink,
about 2 to 3 minutes. Remove the shrimp from the pan; set aside and
keep warm. Add wine and lemon juice and bring to a boil. Add 2
tablespoons butter and 2 tablespoons oil. When the butter has melted,
return the shrimp to the pan along with the parsley and cooked pasta.
Stir well and season with salt and pepper. Drizzle over a bit more
olive oil and serve immediately.

From: foodnetwork.com

Shrimp, Scallop and Pork Shumai

Cook Time: 10 min
Level: Intermediate
Yield: about 4 shumai

Ingredients

Filling:

* 1/2 pound medium shrimp, shelled and deveined
* 1/2 pound bay scallops
* 1/2 pound ground pork
* 2 tablespoons minced fresh ginger
* 2 tablespoons minced fresh cilantro leaves
* 2 tablespoons minced shallots
* 2 teaspoons rice wine vinegar
* 1 tablespoon sesame oil
* 2 egg white, whipped
* Sea salt and freshly ground black pepper
* 2 teaspoons cornstarch
* 1/2 lemon, juiced
* 1 (10-ounce) package round wonton wrappers (about 40 to 50
wrappers per package)
* 1 cup frozen peas
* Canola oil, for brushing the steamer
* Savoy cabbage, for lining the steamer, optional
* Minced green onions, for garnish
* Serving suggestion: soy sauce or dipping sauces of your choice

Directions
To make the filling: Combine the shrimp, scallops, pork, ginger,
cilantro, shallots, vinegar, sesame oil and egg whites in a food
processor. Season with salt and pepper, add the corn starch and lemon
juice and pulse to combine-- I like my fillings to have a little
texture. (Alternatively chop the shrimp and scallops finely then add
the pork, ginger, cilantro and vinegar and chop together. Transfer the
mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg
whites, seasoning, corn starch and lemon juice.)

To make the shumai: Hold a wonton wrapper in your hand. Spoon 1
tablespoon of the filling into the center of the wrapper (rinse the
spoon in cold water so the filling doesn't stick). Gather the edges of
the wrapper up around the filling and squeeze the sides together with
your fingers forming a little pleated cup. (The sides will naturally
pleat, leaving the filling slightly exposed.) Tap the dumpling on the
table so the bottom is flat and it stands upright then set aside on a
baking sheet. Repeat with the remaining wrappers and filling. Top each
shumai with a pea. (You can freeze any leftover filling.)

Lightly oil the bottom of a bamboo steamer then line it with the
cabbage leaves. Stand the dumplings in the steamer in a single layer
taking care that they don't touch one another. (A 10-inch steamer will
accommodate 12 shumai). Bring about 2 inches of water to a boil in a
wok. Set the bamboo steamer in the wok, cover it with the bamboo lid
and steam until the shumai feel firm, 10 to 12 minutes. Serve the
shumai immediately garnished with green onions and accompanied by soy
sauce or dipping sauces of your choice.

From: foodnetwork.com

Shrimp Bisque

Cook Time: 45 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1 1/2 pounds shrimp, shelled and deveined, shells reserved
* Extra-virgin olive oil
* 1 stick (8 tablespoons) unsalted butter
* 2 1eeks, trimmed, halved lengthwise, and rinsed well
* 3 stalks celery, cut into big chunks
* 2 carrots, cut into big chunks
* 3 sprigs fresh thyme
* 1 bay leaf
* 2 strips orange zest
* 2 tablespoons tomato paste
* 1/4 cup brandy
* 3 tablespoons all-purpose flour
* 4 cups heavy cream
* Kosher salt and freshly ground black pepper
* Finely grated orange zest, for garnish
* Finely chopped fresh chives, for garnish

Directions

Heat 3 tablespoons olive oil in a large pot over medium heat and melt
the butter into it. Then add the shrimp shells, the leeks, celery,
carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste.
Cook, stirring every now and then, until the shells are red and the
vegetables are soft, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy. Ignite the
brandy with a long kitchen match and let burn until the flame
subsides. Return the pot to the heat, sprinkle in the flour, give it a
stir, and cook for another 2 minutes. Now add water to cover and
deglaze, scraping up all the browned bits on the bottom of the pot
with a wooden spoon. Add the cream and bring to a boil. Immediately
turn the heat down to low and gently simmer until the soup is reduced
and thickened, 30 to 45 minutes. Strain into a clean pot and season
with salt and pepper.

Chop the shrimp. Return the bisque to a simmer, add the shrimp and
cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a
final taste for seasoning, pour it into warmed soup bowls and serve
garnished with the orange zest and chives.

From: foodnetwork.com