Sentences with phrase «add seasoned shrimp»

Add seasoned shrimp; cook and stir 4 minutes or until shrimp turn pink.

Add the seasoned shrimp and cook about 2 - 3 minutes per side over high heat, or until the shrimp is fully cooked.

Not exact matches

Season the shrimp with the creole seasoning and add to the pan.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

To the butter add cleaned, shrimp and season the shrimp with sea salt and ground black pepper, to taste.

Add shrimp and season with 1/4 tsp.

(This seasoning mix will leave the shrimp decently spicy so if you want less heat, remove the cayenne or add more cayenne to add more heat.)

I do it exactly like the recipe states, however this year, I am going to increase the liquids and seasonings and add some shrimp and blue crab meat.

I also recommend adding Old Bay seasoning to the shrimp marinade — it is a perfect complement to cocktail sauce.

Toss the garlic & shrimp in the pan, add seasoning and lemon juice / zest, toss it all into a large serving bowl and go to town.

Once veggies and shrimp have thawed remove the lid and add the seasonings and water.

If the seasoning from the shrimp didn't spice your sauce they way you would enjoy, add some additional Cajun seasoning.

Add the diced shrimp and the leaves from remaining thyme; adjust seasoning with salt and freshly ground pepper.

Taste and adjust seasonings as desired, being careful not to add too much salt as the cheese, sausage and shrimp blend will also be added to the dish later.

Add shrimp and Cajun seasoning, toss to coat and cook until plump and opaque, 2 - 3 minutes.

Add shrimp and season with salt, ground black pepper, and red pepper flakes.

Season the shrimp with the spice mixture and add them to the pan.

When the butter froths, add the shrimp and season well with salt and pepper.

Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes.

Add tomatoes, Italian seasoning, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute.

Add shrimp and remaining 1 tablespoon seasoning.

Add the shrimp to the pan season with salt and pepper and cook until they turn pink on all sides, about 3 minutes each side

Just pre-cook cubed chicken in some of the fajita seasoning and then add the enchilada sauce and cream cheese as instructed for the shrimp.

Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes.

For the Shrimp: In a medium saute pan over medium heat, add butter, shrimp, sweet chili sauce, pepper, and seafood seasShrimp: In a medium saute pan over medium heat, add butter, shrimp, sweet chili sauce, pepper, and seafood seasshrimp, sweet chili sauce, pepper, and seafood seasoning.

Increase heat to medium - high; add one more tablespoon of oil then add shrimp, red pepper flakes, Old Bay seasoning and sea salt; sauté together stirring constantly until shrimp are opaque, about 2 - 3 minutes.

Add the roasted garlic aioli to a bowl, place it in the middle of a plate and decorate the cooked shrimp around it, sprinkle the dish with some freshly chopped parsley and lightly season the shrimp with some sea salt

Meanwhile in a large skillet, melt oil and butter over medium high heat, add shrimp and season with salt and pepper, sauteing for about 2 minutes.

Season shrimp with salt and pepper; add to hot pan and sauté 3 minutes.

Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

Heat a small non-stick frying pan with a medium - high heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot add 3 jumbo shrimp that have been peeled and deveined and seasoned with sea salt, sear them for 1 minute per side

Add the crumbled bacon, corn kernels and shrimp to the risotto, along with minced parsley and season with salt to taste.

Add shrimp, season with salt and pepper, and toss to coat.

Add the clam juice or shrimp stock and tomatoes, along with 1 tablespoon of the Creole seasoning, bay leaf, and ground black pepper.

Reduce heat, add chilled shrimp, and simmer until shrimp are cooked through, about 2 minutes; season with salt.

Add shrimp and toss to coat; season with salt.

Dust the shrimp liberally with the Cajun or Creole seasoning and add to the tomato mixture.

Add the shrimp and season with salt and pepper, cooking for about 2 mins each side or until opaque and just starting to slightly brown.

Season the shrimp with kosher salt and ground black pepper, then add to the skillet, taking care to spread them out evenly.

Sauté frozen vegetables (Chinese blend) in sesame oil, add fresh or thawed shrimp (preferably wild - caught) and season with soy sauce, sesame seeds, pepper, etc..

Add shrimp and Cajun seasoning, toss to coat and cook until plump and opaque, 2 - 3 minutes.

Add the crumbled bacon, corn kernels and shrimp to the risotto, along with minced parsley and season with salt to taste.

Cajun seasoning adds heat to the protein - packed shrimp, but the spice spectrum doesn't stop there.

Heat 1 tbsp olive oil on medium heat, then add shrimp and squeeze 1/2 lime over the top and season with red pepper flakes and ground pepper.

Add the remaining lime juice to the shrimp, stir, then taste and adjust the seasoning.