Other

Fusilli with shrimp


Quality pasta + seafood = guaranteed success. An elegant meal with fast cooking time.

  • 1 bag fusilli longhi -500 gr
  • 10 pcs surimi
  • 500 gr shrimp
  • 2 peppers - different colors
  • 1 piece of leek
  • 5 garlic dogs
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small glass of white wine
  • green patunjel
  • white pepper
  • salt

Servings: 4

Preparation time: less than 30 minutes

HOW TO PREPARE Fusilli recipe with shrimp:

Boil the pasta in boiling salted water following the instructions.

Wash, clean and julienne the vegetables.

Fry them in olive oil mixed with butter.

Add the seafood, salt, pepper and cook together for 2 minutes.

When the shrimp start to turn pink, add the wine.

Mix in the same bowl with the fusilli drained from the water.

Serve the dish with green parsley sprinkled on top.

Tips sites

1

Of course don't forget the white wine, half-dry. If you have younger women at the table, the wine can be semi-sweet.


Risotto with shrimp and asparagus

In a saucepan, heat the finely chopped onion in butter, add the rice and leave it on the fire until it becomes translucent, then add the white wine and reduce, stirring slowly, continuously.

For a sensational risotto we need a sensational basic soup, and for that we have to boil root vegetables and chicken over low heat for at least 4 hours until we get a clear and tasty soup. As soon as the wine has evaporated, add a pinch of soup and stir continuously until the rice absorbs almost all the soup. After the first soup polish, we can add finely chopped shrimp and 2 shrimps per person that we leave whole and we can use as a decoration. To make sure that the risotto is tasty and cooked as much as we need or as much as we like, it must be tasted every time before we put the soup.

As soon as the rice has reached the desired consistency, add cubes of butter and grated Parmesan cheese and mix vigorously to obtain a creamy risotto!


Shrimp fried in garlic butter

12 comments:

Mamaaaaaaa, how good these caloric bombs look! :))

@Andi,
At my age, I'm not even afraid of atomic-caloric bombs!
:)

I don't shy away from such delicious calories either! :)

mom how good they were: P like)

If I buy frozen shrimp and it doesn't say on the bag if they are cleaned, where do I find out if they are cleaned or not ??

Not everyone ate shrimp, we are also the polenta eaters who aspire to finesse !! Is it really that hard to answer? or it's easier to be ironic!

It's not hard to answer! I considered it a joke because. that sounds!
Cleaned shrimp (fresh or frozen) do NOT have a head, legs and of course the shell!
CLEARLY NOT?
If you find frozen shrimp with the last segment of carapace and tail on the body, they are left special (as I cleaned and can be seen in the pictures) so you can take them by the tail. and put in your mouth!
Those who have their head, legs and shell on them, ARE NOT CLEAN!
All the best!
And good luck cleaning shrimp, if you buy them at all! And by the way, the shrimp you buy, if they are already pink, means that they have been cooked (pre-cooked) and you can cook them for no more than 2-3 minutes, because after that they harden and are not so good.

PS
Maybe next time, when you comment on any article on this blog or any one, you would like to & quot & identify & quot!
Anonymity is no longer published through blogs!
With you, Mr. / Mrs. Anonymous, I made an exception!
LAST EXCEPTION!


Cut onion and minced garlic and fry in oil.


In the meantime I cut the 2 courgettes.


I also boiled the shrimp, when they were ready I took them out of the water, and I kept the water, I didn't throw it away.


When the onion is sufficiently fried, I added the courgettes, I mixed them, I let them befriend for about 5 minutes, after which I added a pinch of water in which they boiled the shrimp, half a cube of vegetable knor and I left it on the fire. little.


When the courgettes were almost ready, I added the tomatoes cut in four or half, depending on how many nuts they are, I mixed.


I then put salt, pepper, chili and continued to simmer.


I then added the shrimp, mixed and left on the heat for a while to combine all the flavors, about 2 minutes.


When the pasta boiled, I drained the water and put them in the pan with shrimp, I mixed. Good appetite!


Pasta with shrimp

Here is a new recipe for our Contest sent by andreeaC: Shrimp Easter. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

ingredients

250g Shrimp, 400 grams of pasta, 2 cloves of garlic (I put about 4), 3 tablespoons of olive oil, 300 g sour cream with greens (you can take normal sour cream for cooking and you add greens in it), 1 tablespoon sweet sour cream , salt, red pepper (I didn't say I didn't have it), a small glass of wine.

Method of preparation
The shrimp are washed and drained in a sieve. The pasta is boiled in salted water. Finely chopped garlic cloves are fried in olive oil just so little, add sour cream and greens and wine and simmer. Add salt and pepper, then shrimp and let it heat well. I then add the pasta and mix everything. But you can put the pasta on the plate and then put the sauce on top.


Preparation Pasta with shrimp and peanut butter

Thaw the shrimp, rinse well in cold water and let it drain in a strainer. Boil a large pot of water and a little salt (for pasta).

Cut the mushrooms into thin slices. Peel the shrimp, keeping the tails. Place the shrimp in a bowl, lightly salt and sprinkle with lemon juice. Add the grated lemon peel and a tablespoon of oil. Mix well and leave to marinate max. 5 minutes.

Heat the wok well (or another deep, large pan). Add a second tablespoon of oil and quickly sauté the mushrooms together with the garlic slices. Nothing browns! The grated garlic tastes bitter. Sprinkle with a pinch of salt to help release water from the mushrooms. When it sizzles well, add 2 tablespoons of soy sauce and mix well.

If the water in the pot boils, put the pasta to boil according to the instructions on the package. They should not be spread but cooked al dente.

We return to the pan with mushrooms, garlic and soy sauce. It is the moment when the shrimps are added, together with the marinade in which the hazelnuts (whole peanuts) were. Cook everything over high heat, mixing well with a spatula until the shrimp turn pink (about 3-5 minutes). Add the 2 tablespoons of peanut butter and 2 tablespoons of hot water from the pasta and mix well. Peanut butter dissolves nicely in the pan forming a creamy and fragrant sauce!

Bring to a boil (1 minute) then turn off the heat and pull the wok aside. Cut the red pepper and green onion (or the old one) into slices and add them to the wok. They no longer require boiling! We want to keep them raw, flavorful and crunchy. Now is the time to add the cooked and drained, hot pasta.


Shrimp with garlic and lemon

For lovers of these shellfish and their tasty meat & # 8230 When it comes to seafood, shrimp are the first things that come to mind. This is because they are the most popular, most affordable, are varied in species and & # 8230 the most important & # 8230 the easiest to cook at home. You can make a multitude of recipes, which are tastier, without too much effort.
So, if you have a package of shelled shrimp available, I think this is the best way to prepare them. Shrimp cook very little anyway. I am not an expert in seafood, but this way of preparing shrimp is extremely simple, very fast and with a result as simple as possible: tasty and savory. Anyone can cook shrimp this way. You don't have to be a great chef or specialist. These shrimp have a unique, delicate taste, with a tasty garlic flavor, a little sour and spicy. and their special texture, they make us think somewhere, far away, on the shore of a sea, I think. Now, I leave it to you to dream and to choose your great sea, and I will further present to you how to prepare:

ingredients

  • 500 gr. frozen shelled shrimp (black tiger)
  • ½ cup of butter
  • 1 tablespoon olive oil
  • 6- 8 crushed garlic cloves
  • 2 suitable lemons (juice and peel)
  • optional, 1 sprig of rosemary (I was dry), basil

Method of preparation

& # 8211 Thaw the shrimp by putting them in cold water for a few minutes, and then in a sieve to be perfectly drained before cooking. (They can be easily swabbed with a paper towel to speed up the blasting process.).

Heat the butter together with the oil in a Teflon pan, put the crushed garlic and sauté lightly over low heat for 2 & # 8211 3 minutes. Optionally, add rosemary.

& # 8211 Add the juice from one lemon and the sliced ​​lemon peel from the other lemon (the second lemon is sliced) and keep on the heat, stirring constantly for about 2 minutes.

& # 8211 Then add the shrimp and brown for about 3 minutes on each side. (As a general rule, I read somewhere: straight shrimp are undercooked, C-shaped shrimp are perfectly cooked, and curled shrimp that looks like the letter O, are overcooked and most likely have a rubbery texture).

& # 8211 Turn off the stove and remove from the heat.

& # 8211 Season with salt, pepper, herbs to taste. (Shrimp are sweet, soft and have the flavor of the sea. This does not mean that you do not have to put at least a little salt on them. If you want to give them a very special aroma, however, you can also try parsley, basil, mint, dill, rosemary and other spices, which you want).

& # 8211 Serve hot or cold, as desired.


Pasta with shrimp

If you do not have time or simply do not like to spend too much time in the kitchen this dish is one of the ideal ways to cook something tasty and fast for your loved ones.

It takes very little time to prepare this dish and it will turn out delicious whether you are experienced in the kitchen or not. For this preparation we used:

Easter Barilla (depending on how many people you have at the table)

peeled frozen shrimp 250-300 gr

I boiled the pasta in salted water (if we don't salt the water in which the pasta is boiled, it's very difficult to taste them later) according to the instructions on the package, in my case 10 min.

In a pan on the stove I put butter and a little oil, I finely chopped the garlic clove and put it to harden, I added soy sauce and curry and then the shrimp washed beforehand and dried with a towel. paper.

I left everything on the fire for about 7-8 minutes until the shrimp were done, in the meantime the pasta was boiled, I passed them through a stream of cold water to stop their boiling process and I left them aside.

After the cooking time allocated to the shrimps, I put another 150 ml of cooking cream on them, I left everything on the fire for another minute and that's it.

After turning off the heat, I added the pasta, mixed everything well and chopped a few green onion leaves on top for a fresher look.


Shrimp appetizer it is very easy to prepare, especially if you use fresh shrimp.

1. Boil water, spices, onions and lemon slices in a large pot.

2. In a few minutes, add the shrimp and leave the pot on the fire for a maximum of four minutes.

3. Meanwhile, prepare a sauce, mixing lemon juice, olive oil, lemon peel, mustard, salt and grated celery.

4. Add the shrimp over the sauce, cover the bowl with a lid and leave it to cool for at least two hours, so that the shrimp absorbs the flavor of the spices.

If you are a fan of spicy dishes, you can serve appetizer with shrimp along with a spicy sauce.


Good! Now let's start with the beginning, namely shrimp cleaning. The first time we get rid of the feet and this by removing them by hand, they break very easily


then, with a pair of scissors, lightly cut the carcass on the belly, but without cutting out the meat, insert the tip of the scissors between the skin and the meat, then cut lightly.


then slowly remove the meat from the shell, using your index finger, which you insert between the carcass and the meat.


Pull the meat out but without separating it from the shell, close to the tail


then with a sharp knife, lightly cut the shrimp in the middle.


Then clean the inside of "debris", you can leave them and nothing happens there, but if you are pretentious at the table and want to be more "professional" then clean the "dirt".


All the shrimp cleaning and preparation tactics, presented above, are for the shrimp to have a certain form of presentation at the end, but everything I described above can be executed in other ways. An example below:


cut in half with the housing


after which it unfolds to remove the "dirt"


and with that I ended the shrimp chapter, at least for now.


Let's move on to more serious things, namely salad dressing. The bunch of basil together with the mustard, garlic, salt, sugar, olive oil, balsamic vinegar and warm water are put in the container of the mixer (or robot, please).


Then mix everything with the mixer.


That's how I finished with the dressing, now take half an iceberg lettuce (but you can replace it with any other) and cut it anyway you just want it to be comfortable to eat. Finished with the salad, we move on to the finely chopped garlic.


Parsley leaves are cleaned from the stems and finely chopped and then pour a little oil into a pan and heat well.


Until the oil heats up, mix the dressing with the salad.


We throw the shrimp in the hot oil, we leave them for 1 minute and 30 seconds maximum on one side until they turn red, then we turn them over and give them salt, pepper, butter, thyme,


and finally, my favorite part, cognac, but be careful, if you cook it over an open flame, when you pour it into the pan, do it gently because it will catch fire and so on, just don't burn anything around the house.


Video: Fusilli with Spicy Vodka Sauce from the Chefs Behind Jon u0026 Vinnys in LA (January 2022).