Sentences with phrase «using cooked shrimp»

You could also totally get away with using cooked shrimp (we all tend to have bits of shrimp rings hanging about during the holidays), and just throwing them in with the broccoli at the last second.

Add the shrimp and let simmer for an additional 2 - 3 minutes if using raw shrimp or 1 - 2 minutes if using cooked shrimp, just until they are heated through.

Since this salad uses cooked shrimp, you can cook the shrimp in advance or buy the shrimp already cooked at your local fish market.

Not exact matches

I used the following ingredients for Low Carb Shrimp Salad in Endive Cups: 1 lb shrimp, cooked 1 medium tomato, diced 1 cucumbShrimp Salad in Endive Cups: 1 lb shrimp, cooked 1 medium tomato, diced 1 cucumbshrimp, cooked 1 medium tomato, diced 1 cucumber,...

If you would like to use shrimp, it would be best to use uncooked shrimp as you may run the risk of overcooking it if you start with cooked shrimp.

At this stage, you'll cook the fish, shrimp, lobster, or whatever you're using, but not the mussels.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

I use it for cooking as well, lightly drizzling it over sautéed shrimp or over salmon with lime juice.

I added a tablespoon of orange juice to the marinade as I was low on lime juice and used a grill pan to cook the shrimp in my apartment.

I didn't have time to soak my skewers, so I decided to use my indoor cast iron grill pan to cook the shrimp kebabs.

When I cook a whole turkey, I'll save the carcass (yes, I know the word carcass sounds gross) and boil it to until it renders turkey stock and then I'll freeze the stock to use for soups just as this One Pot Ham Potato and Bean Soup, One Pot Jambalaya with Shrimp and Andouille Sausage and One Pot Corn and Crab Chowder.

You can use any white fish; even if you have less than a pound of fish, you can make up the difference by adding some cooked shrimp.

With only 40 calories and 10 grams of carbs per cup cooked this vegetable is the perfect low - carb and gluten - free substitute to family - favorite recipes that typically use pasta, like shrimp scampi, spaghetti meatballs, or my personal favorite, Garlic Butter Chicken and Spaghetti Squash.

Cooking time will vary slightly depending on the size of the shrimp you are using.

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

You can use the rest of the smoked sausage in other recipes such as Slow Cooker Red Beans and Rice For One or Shrimp and Shrimp and Sausage Jambalaya For One.

As an alternative to the shrimp, shredded chicken, faux crab, baby squid, or cooked mild fish in bite - sized pieces could be used.

It's filled with your usual salad suspects — carrots, radishes, tomatoes, romaine — and topped with cooked shrimp, avocado and crumbled bacon (I like using a nitrate free chicken bacon I've discovered from Al Fresco).

Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.

The shrimp get cooked in Thai yellow curry powder (or use curry paste such as this one) and extra flavor is added from fresh ginger and garlic.

You can use Thai yellow curry paste (such as this) instead of powder - just toss the shrimp in the curry paste instead of the powder and then cook as the recipe describes.

I like to make this recipe using all of the marinade to cook the shrimp in, as I like pouring some of the sauce over my rice as even more of a flavour bomb!

If you would prefer less sauce, that will still work just make sure to use at least some of the marinade to cook the shrimp in so that they can cook in the oil.

Once the shrimp are cooked, use tongs to transfer them to a plate and set aside.

Cooking time will depend on the size of shrimp you are using.

Cook the shrimp until it's almost pink, then squeeze the lemon over everything and add the garlic, crumbled bacon, tomaotes (if using) and half of the parsley.

On the mild side of hot (especially after cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you over with one bite, whether you use it on ribs or other red meat, chicken, turkey legs, shrimp or veggies on the grill, in the oven, or on the stove top.

Jeanette's Healthy Living: How to Use Bell Peppers Six Ways Feed Me Phoebe: Spanish - Style Shrimp and Squid Skewers with Red Pepper Sofrito Dishing: Bell Peppers Chutney / Capsicum Chutney The Lemon Bowl: Red Pepper Salsa Weelicious: Bell Pepper Egg Flowers Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles Red or Green: Green Chile Pork Stew Devour: Stuffed Peppers 5 Ways The Heritage Cook: Poblano Pepper, Corn and Potato Chowder Daily * Dishin: Marinated Peppers and Shrimp New Orleans Style FN Dish: Sensational Stuffed Peppers

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.

Note: For easier cooking use 2 skewers when cooking shrimp, thread one through the area by the head of the shrimp, the other by the tails.

I made it using a skillet on the stovetop without any issues (removed the shrimp after 4 minutes to prevent over cooking).

I made two changes: used shrimp instead of beef (because we've been eating a lot of beef and chicken lately) and drizzled a little sesame oil over the noodles after they cooked.

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!)

Use a spatula to move the shrimp cakes around the pan for even cooking and make sure each one gets evenly cooked on both sides.

Couldn't find shrimp paste in bean oil so just used shrimp paste and cooked in a bit of oil before adding other ingredients.

I always brine shrimp for 10 minutes before cooking to ensure they stay tender, so I used less salt in the sauce.

(IF you're using raw shrimp, add them into the oven at the same time as the veggies to cook the full 20 minutes.

Crockpot Jamaican Spiced Chicken Stew Slow Cooker Smoked Sausage Chicken Cassoulet Slow Cooker Adobo Chicken Asian Chicken Stew Slow Cooker Mahogany Chicken Legs, Karen's Kitchen Stories (use gluten - free soy sauce) Easy Cheesy Slow Cooker Chicken Parmesan, Mom On Time Out Honey Garlic Ginger Chicken, Running To The Kitchen Slow Cooker Mexican Chicken Fajitas, Shockingly Delicious Slow Cooker Country Captain with Hatch Chilies, Shockingly Delicious Crockpot West African Sweet Potato and Peanut Stew (vegan), Seasonal and Savory Slow Cooker Thai Peanut Chicken, Emily Bites Slow Cooker Chicken with Corn and Poblanos, Hezzi - D's Books and Cooks Slow Cooker Shrimp Creole, Yours and Mine are Ours (use gluten - free worcestershire sauce) Vegetarian Two Bean Stew, Cooking With Books

We used 16 - 20 count shrimp, so the cook time was perfect (no overdone shrimp!).

Cook shrimp in a medium pot of simmering salted water until they curl and are cooked through, about 45 seconds (or 3 minutes if using small shrimp).

Kitchen Frau Notes: Fresh or frozen shrimp add the best flavour to this soup, but you can also use previously cooked shrimp.

If you have 2 skillets, now's the time to look cool — use «em both.Cook half the shrimp in (each) skillet over medium - high heat, stirring or tossing occasionally until cooked through (curled and white), about 4 - 5 minutes.

Add charcuterie, onion, cilantro stems, garlic, bay leaves, vegetables, coriander seeds, red pepper flakes, and shrimp shells (if using) and cook, stirring occasionally, until shells turn bright pink and vegetables are softened, about 5 minutes.

Also use this as a topping for cold, cooked shrimp and hard - boiled eggs or as a dip for raw vegetables.

• This sauce can also be used for shrimp, just cook the creamy chipotle sauce first and then add the shrimp to cook for 5 - 6 minutes at the end.

But unlike the movie cliche, the only water boiled was used to cook frozen jumbo shrimp, which the Sandbachs planned to have for dinner, to celebrate the birth.

-- 1 package of Gorton's Seafood Popcorn Shrimp — 2 garlic cloves, minced — 2 tbsp olive oil — 1/2 tsp dried oregano — 1/2 tsp dried basil — 2 cups cooked rice (I used white rice, but you can use whatever you prefer / have on hand.)

You can also use the seven preset programs to cook chips, meat, chicken, steak, shrimp, or fish.

I also love to cook seafood because I used to live in a city by the beach in Brazil where fish, shrimp, and mussels are a very strong part of the Brazilian diet.

If using raw shrimp, add and cook until just barely cooked through.