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Lemon-Grilled Tiger Shrimp on Risotto
This is a truly tasty treat from Down Under. The addition of chicken stock and vermouth infuses the risotto with a creamy richness that perfectly complements the tang of chives and lemon, and the richness of the shrimp.
- 4 cups (1 L) chicken stock
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) butter
- 1 shallot, finely chopped
- 1 cup (250 mL) risotto rice (vialone, arborio or carnaroli)
- ¼ cup (60 mL) vermouth OR dry white wine
- 12 large shrimp in the shell, split down the centre
- Salt and freshly ground pepper
- ⅓ cup (80 mL) shredded basil leaves
- 2 tbsp (30 mL) chopped chives
- Zest and juice of 1 lemon
- Pour the stock into a saucepan and place over medium heat. Bring to a boil, then reduce to a simmer.
- In another saucepan, heat half the oil and butter. Add the shallot and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice.
- Add a ladleful of hot stock. Keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed.
- After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente.
- Preheat the broiler and place the shrimp on a baking sheet, shell side down. Season them with salt and pepper, then drizzle with the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes.
- Stir the herbs, lemon zest and juice into the rice. Season with salt and pepper, then divide the risotto between 4 plates and top with the cooked shrimp.
- ½ c. Teriyaki Sauce
- 2 tbsp. sugar
- 1 lb. medium-size shrimp, peeled and deveined
- 2 tsp. cornstarch
- 2 tbsp. vegetable oil
- Hot cooked rice
- Steamed vegetables
- Combine teriyaki sauce and sugar in small bowl, and stir until sugar dissolves.
- Place shrimp in large plastic food storage bag. Pour 3 Tbsp. of sauce mixture over shrimp. Close bag securely, and turn over several times to coat pieces well. Let marinate for 15 minutes.
- Meanwhile, add enough water to remaining sauce mixture to measure ⅔ cup; blend in cornstarch.
- Heat oil in large skillet over medium-high heat; add shrimp and sauté for 2 minutes.
- Add teriyaki sauce mixture to pan; cook, stirring constantly, about 1 minute, or until sauce boils and thickens slightly.
- Spoon shrimp and sauce over rice. Serve vegetables on top of rice or on the side, if desired.
Bacon Wrapped Teriyaki Shrimp
An easy to make recipe for shrimp wrapped in bacon, then baked in teriyaki sauce.
- 20 slices bacon
- 2 pounds shrimp
- 10 ounces teriyaki sauce
- Cut bacon slices in half. Wrap bacon around each shrimp. Secure with toothpicks.
- Place in a 9x13 inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate for 1 hour.
- Bake at 400 degrees uncovered 20 to 25 minutes or until bacon is crisp.
I think this would make a wonderful appetizer or a main dish.
Recipe Source: Foodista.com
Easy Shrimp Scampi
So quick and easy to make, this shrimp scampi will be on your weekly menu.
- Fresh shrimp
- 1 stick butter
- 1 package Italian seasoning mix
- 1 lemon, sliced
- Melt butter in oblong baking dish. Place lemon slices on top of melted butter.
- Place shrimp in a single layer on top of lemon slices. Sprinkle Italian seasoning over the shrimp.
- Bake at 350 for 15 minutes.