Sentences with phrase «season shrimp on»

Season shrimp on both sides with salt and pepper.

Not exact matches

This seasoning is great on everything, but we especially love it on shrimp.

Season to taste and serve this fragrant shrimp salad on a bed of romaine lettuce.

Place the breaded shrimp on the wire rack and season generously with salt and pepper.

Medium shrimp are sprinkled with a secret seasoning blend, then grilled and arranged on top of the two large dinner - size salads this recipe yields.

In 1939, after trying many different combinations, Gustav found just the right mix for a top secret blend of spices that would be the most - used seasoning on steamed crabs, shrimp, lobster, and other tasty seafood dishes for generations to come.

Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

Peruse a menu at one of the 270 - unit LongHorn Steakhouses located throughout the eastern half of the U.S. and you'll find this seasoning blend on battered onion petals, spicy fried shrimp, pork chops, and steaks.

Drain fried shrimp on a paper towel lined and season with additional sea salt.

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Using your hands, mix the shrimp on the pan until they are fully seasoned.

Place shrimp on baking sheet and season the shrimp with salt and pepper.

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

1/4 lb fully cooked smoked sausage per person, cut into 1 ″ pieces (I used Turkey Kielbasa) 1/4 cup Old Bay seasoning, or more to taste 2 small new potatoes per person 1 ear fresh corn per person, shucked, silked and broken in half 1/2 pound large fresh shrimp per person, shell on (I used frozen shrimp and they were great!)

Place the cooked shrimp skewer on top and season with the sea salt.

ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chiliShrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chilishrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce

Blackened Redfish — Seasoned redfish topped with Walk - On's zesty lemon sauce, served on shrimp rice with fresh green beanOn's zesty lemon sauce, served on shrimp rice with fresh green beanon shrimp rice with fresh green beans.

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

After 30 minutes take the bell peppers out of the oven, lightly season them with sea salt in the inside and place them in a dish, stuff each one with the couscous and place a seared shrimp on top of each stuffed pepper, garnish with fresh thyme

2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish

Cooking on a bed of salt helps evenly conduct the hight heat and infuse the shrimp with seasoning.

Menu highlights also include Hot Catfish, fried and covered with hot spice and chili oil and served on a bed of collard greens with tartar sauce; Grilled Shrimp & Grits, served with charred scallion - jalapeño butter and fresh scallions; Smoked Pulled Pork, smoked for 17 hours before being pulled, seasoned and coated with BBQ sauce; and Bacon N Biscuits, smoked and braised in onion and celery, chilled, cut thick and grilled three times, then served with buttermilk biscuits, grilled onions and pimento relish.

For shrimp: Sprinkle shrimp with coriander and season on both sides with salt and pepper.

If you plan on trying this recipe, I beg of you to please not skip the seasoning of the shrimp with Old Bay seasoning.

Once cauliflower and shrimp are in oven, season steak on both sides with a generous amount of sea salt and cracked pepper.

Season to taste and serve this fragrant shrimp salad on a bed of romaine lettuce.

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.