Sentences with phrase «cook shrimp about»

Cook shrimp about 3 mins, then flip and add about a tablespoon chimichurri to the top of each shrimp.

I cooked the shrimp about 2 minutes on the first side, then 1 minute on the second side and they were perfect.

Not exact matches

What I like to do is cook up the brown rice in advance, so the only thing I have to worry about is cooking up the shrimp.

Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 - 10 minutes.

The shrimp rolls come together with about 20 minutes of active prep and cook time and they're a great, light, easy weeknight dinner.

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 season.

Add the shrimp and kale and cook over medium heat for about 5 minutes until the shrimp have just turned pink and the kale is cooked through.

Cook for about 3 to 4 minutes and flip the shrimp when the bottoms have turned orange.

Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes.

Cheri, I recommend doing a quick marinade (about 10 minutes) or else the lemon juice will begin to cook the shrimp.

Grill the shrimp until just cooked through, about 3 minutes per side.

Season with the paprika and a pinch of salt, and cook until the shrimp is opaque, about 2 minutes.

Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.

Add the shrimp, bring the water back to a boil, and cook until they turn bright orange and are done, about 2 minutes.

Cook, stirring frequently, until shrimp is pink and just done, about 3 to 4 minutes.

Place shrimp on grill and cook for about 1 minute on each side or until shrimp curls.

Add the shrimp and cook, stirring constantly, until shrimp are slightly cooked through, about 2 - 3 minutes.

Find some large shrimp, a wooden skewer, and cook the bacon about halfway to done before you begin.

Top the pizza with about 1/2 a pound of cleaned and cooked shrimp and a similar amount of steamed asparagus.

Heat a skillet over medium heat and cook the shrimp just until it turns pink, about 2 minutes per side.

Place on the grill and cook until the shrimp is just cooked through, about 1 minute per side.

Working in batches, sauté the shrimp cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes total cooking time.

Add shrimp and cook about 3 - 4 minutes per side.

Add shrimp and cook until they turn bright pink, about 2 - 3 minutes, careful not to overcook.

We use colossal shrimp — about 6 to the pound, and it takes 15 minutes for them to cook through.

Cook shrimp until pink throughout, about 3 additional minutes.

Some tips: Shrimp and prawns are easily overdone, so cook them on a hot grill for about 2 - 3 minutes per side.

Place the shrimp in a vegetable basket and grill over a medium - hot fire for about 6 minutes, shaking the shrimp often so that they are cooked evenly.

- Cook the shrimp outdoors in a grill pan, or on skewers with 1Tbs extra virgin olive oil (if needed) over a med / hi fire, or if cooking indoors, in a large skillet with 1 Tbs Extra Virgin Olive Oil (if needed) over med / hi heat until the shrimp become pink, opaque and just cooked through - about 3 - 5 minutes.

Grilled shrimp only take about 5 minutes to cook, and if you have the fish market clean them for you, about 5 minutes to prepare.

Add the shrimp and saute for about 3 - 4 minutes, or until the shrimp is fully cooked.

Gumbo ~ Shrimp, Chicken & Andouille Sausage is a post about the frustration cooking a sub-par recipe and then fixing it.

Add shrimp and cook until golden and opaque, about 2 — 4 minutes.

They're ready to cook on in 15 minutes, so you can light them while the shrimp is just about done marinating, and get your sides ready so that everything is done right around the same time.

Add shrimp and sauté for about 4 minutes or until shrimp is cooked through.

In a large saute pan over medium - high heat, sear the shrimp for about 1 minute, flip and cook for another 30 seconds.

Transfer shrimp to skillet and cook for about 1 - 2 minutes on each side and until pink.

Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.

Optional: You can stir in 1 pound of frozen, peeled and cooked shrimp that have been thawed about 15 minutes before the end of cooking time.

Simmer until the shrimp is cooked through, about 1 minute.

Another great thing about Blue Apron's Whole 30 box to me was it introduced me to certain foods I might not have sought out to buy at the store to cook myself - for instance I've never made shrimp at home before or roasted cabbage - yet both were SO good and something I plan to make again in the future!

Cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.

Once melted, add the shrimp to the pan and cook on each side for about 2 minutes, or until pink and no longer translucent.

Roast, turning once, until shrimp is pink and just cooked through (about 5 - 10 minutes, depending on size of shrimp).

1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)

Add shrimp to skillet and cook for about 5 minutes and until shrimp is heated and pink, flipping and stirring frequently.

Stir in shrimp and cook, turning once, until pink, about 4 minutes.

Add the shrimp to the skillet and cook until they are just opaque, about 2 minutes per side.

Reserving bowl with excess oil, place shrimp about 1 inch apart on grill pan and cook until bottom half are opaque and have grill marks.

I used tenderloin, which we almost never eat but it cooks in about the same amount of time as the shrimp so neither one gets over done.