Posts tagged ‘shrimp’
The combination of shrimp and pasta with the fresh fruits and veggies makes this dish perfect for a summer evening. The spice might surprise you at first, but it pairs well with the citrus flavor.
The original recipe claims to serve four, but we ended up with enough for six decent-sized dinners. (How often does a recipe make more servings than it says it will?) And as you can obviously tell from the photo, we used bowtie pasta instead.
12 ounces medium shrimp, peeled and deveined
8 ounces (4 cups) dried penne pasta
1 tsp finely shredded orange peel
1 Tbsp cornstarch
1 tsp instant chicken bouillon granules
1 tsp toasted sesame oil
1/4 tsp salt
1/8 tsp ground red pepper
1 red or green sweet pepper, cut into 3/4-inch squares
1 Tbsp oil
1 1/2 cups fresh pea pods, trimmed and halved diagonally
Thaw shrimp, if frozen. Cook pasta according to package directions. Drain and keep warm.
Meanwhile, peel the two oranges. Section them over a bowl, catching the juice; set oranges aside. Add enough orange juice to the bowl to total 1/2 cup. Add orange peel, 1/2 cup water, cornstarch, bouillon, sesame oil, salt, and ground red pepper; set aside.
In a large skillet, cook sweet pepper in hot oil over medium-high heat for 1 to 2 minutes or until crisp-tender. Remove sweet pepper from skillet. Add shrimp to skillet; cook and stir about 2 minutes or until shrimp turn opaque. Remove shrimp from skillet.
Stir orange juice mixture; add to skillet. Cook and stir until thickened and bubbly. Return shrimp and pepper to skillet; stir in pea pods. Cook and stir for 2 minutes more. Gently stir in orange sections. Gently toss shrimp mixture with pasta and serve.
My only recommendation for altering the recipe is to cut the oranges smaller. It makes it easier to eat and spreads the flavor around a bit more. (Careful, though, or they may fall apart as you stir them into the pasta.)
Recipe courtesy Better Homes and Gardens Cook Book
I made this recipe for our recent housewarming party, and it was a hit! We were going for kind of a “seaside” theme, and this shrimp dip was a great choice.
The recipe came from user prissycat at allrecipes.com. The only change I made was adding a few drops of red food coloring at the end to give it more of a pinkish color. (Oh, and we made a quadruple recipe… ha ha!)
8 oz cream cheese
8 oz sour cream
1 lemon, juiced (or 2 Tbsp lemon juice)
1/2 0.7-oz pkg dry Italian salad dressing mix
4.5 oz can shrimp, rinsed and drained
In a medium bowl, combine cream cheese and sour cream and blend with an electric mixer on medium speed. Add lemon juice and dressing mix; mix well. Add in shrimp and mix. Chill dip overnight and serve.