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3 Simple shrimp dishes

Shrimp scampi on linguine

Shrimp scampi on linguine Photo Credit: Marge Perry

Special to Newsday - SHRIMP SCAMPI ON LINGUINE

8 ounces linguine

1 1/2 pounds peeled shrimp

3/4 teaspoon salt

1 tablespoon olive oil

4 tablespoons unsalted butter, cut in bits

6 cloves garlic, sliced thinly lengthwise

1/3 cup parsley, chopped

1. Cook pasta according to package directions in lightly salted water; drain and set aside. Season the shrimp with salt. Heat the oil in a large nonstick pan over medium high. Add the shrimp in a single layer; cook 2 minutes on each side and transfer to a plate.

2. Add butter to skillet and reduce heat to medium. When it is nearly melted, add the garlic, swirl it in the butter until it is lightly golden, about 3 minutes. Toss with the pasta and parsley (reserve just a bit to sprinkle over each plate).

3. Heat thin layer of butter remaining in skillet and briefly toss shrimp back in to warm and coat lightly in garlic-infused butter. Serve over linguine and sprinkle with reserved parsley. Makes 4 servings.

Nutritional analysis for each serving 470 calories, 31 g protein, 44 g carbohydrates, 1 g fiber, 18 g fat, 8 g saturated fat, 1258 mg sodium

SHORTCUT SHRIMP PAELLA

1 tablespoon olive oil

4 ounces chorizo (or kielbasa) sausage, cut in 1-inch pieces

3 cloves garlic, minced

1 cup chopped onion

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1/2 teaspoon saffron threads, crushed

3/4 cup uncooked long grain white rice

1 1/2 cups lower-sodium chicken broth

1 cup frozen peas

1 pound peeled large shrimp

1. Heat the oil in a 12-inch Dutch oven or deep skillet over medium-high heat. Add chorizo, garlic, onion, red bell pepper, green bell pepper and saffron. Cook, stirring occasionally, 3 to 4 minutes until vegetables begin to soften. Add the rice, broth and peas and bring to a boil; reduce heat to medium-low and cover pan tightly; simmer 12 minutes.

2. Add shrimp on top of the rice (do not stir it in) and cover. Increase the heat to medium and simmer until the shrimp are pink and opaque, 6 to 8 minutes. Serve immediately. Makes 4 servings.

Nutritional analysis for each serving 436 calories, 28 g protein, 43 g carbohydrates, 4 g fiber, 16 g fat, 5 g saturated fat, 1267 mg sodium

BLACKENED SHRIMP WITH RÉMOULADE

When making the spice mixture for the blackened shrimp, double or triple the amounts and set aside extra in an empty spice jar or zip-top plastic bag for later use on chicken, fish and even burgers.

1/2 cup light mayonnaise

2 tablespoons finely minced white onion

1 tablespoon drained capers

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon salt

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon cayenne (or to taste)

1/2 teaspoon ground allspice

1 1/2 pounds peeled shrimp

2 tablespoons canola oil, divided

1. Make the rémoulade: Combine the mayonnaise, onion, capers, mustard and lemon juice in a bowl; set aside.

2. Combine the salt, cumin, paprika, garlic powder, oregano, cayenne and allspice in a bowl. Carefully dredge the entire surface of each shrimp in mixture.

3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high. Working in batches, place the shrimp in a single, uncrowded layer in the pan and cook 2 minutes on each side, until deeply browned and cooked through. Add the remaining oil to the pan; heat and repeat with remaining shrimp. Serve the shrimp with the rémoulade sauce. Makes 4 servings.

Nutritional analysis for each serving 303 calories, 24 g protein, 8 g carbohydrates, 2 g fiber, 19 g fat, 2 g saturated fat, 1591 mg sodium

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