Lemon Pesto Shrimp Recipes

Lemon Pesto shrimp

Ingredients of Lemon Pesto shrimp

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Angel hair pasta 8 oz. 225 g

Bag of frozen uncooked medium shrimp 12 oz. 340 g

Basil pesto 1/2 cup 125 mL

Half-and-half cream 1/4 cup 60 mL

Lemon juice 1 tbsp. 15 mL

Grated lemon zest 2 tsp. 10 mL

Grated Parmesan cheese 1/4 cup 60 mL

How to Lemon Pesto shrimp

Combine water and salt in Ducth oven. Bring a boil. Add pasta. Boil, uncovered, for 3 minutes, stirring occasionally. Add shrimp. Cook, uncovered , for about 2 minutes, stirring occasionally, until pasta is tender but firm and shrimp are pink. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta pasta and shrimp to same pot. Cover to keep warm.

Combine remaining 4 ingredients and reserved cooking water in small bowl. Add to pasta.

Add cheese. Toss Makes about 5 cups (1.25 L)

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Coconut Curry Shrimp Recipes

Coconut Curry Shrimp

Ingredients of Coconut Curry Shrimp

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Rotini pasta 3 cups 750 mL

Bag of frozen uncooked large shrimp 12 oz. 340 mL

Cooking oil 1 tsp. 5 mL

Chopped onion 1 tsp. 5 mL

Garlic clove, minced 1 1

Curry powder 1 tsp. 5 mL

Diced,peeled orange-fleshed sweet potato 1 cup 250 mL

Thinly sliced green pepper 1 cup 250 mL

Can of light coconut milk 14 oz. 398 mL

Prepared vegetable broth 1/2 cup 125 mL

Salt 1/2 tsp. 2 mL

How to Coconut Curry Shrimp

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 9 minutes, stirring occasionally. Add shrimp. Cook for 2 to 4 minutes, stirring occasionally, until pasta is tender but firm and shrimp turn pink. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium. Add next 3 ingredients. Cook for about 5 minutes, stirring occasionally, until onion starts to soften.

Add sweet potato and green pepper. Cook for about 5 minutes, stirring occasionally, until sweet potato is almost tender.

Add remaining three ingredients. Bring to a boil. Simmer for 5 minutes to blend flavours. Add to pasta mixture. Stir. Makes about 7 cups. (1.75 L).

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Shrimp Ball Hotpot Recipes

Shrimp Ball Hotpot

Ingredients of Shrimp Ball Hotpot

Uncooked shrimp (peeled and deveined) 3/4 lb. 340 g

Canned sliced water chestnuts 1/4 cup 60 mL

Chopped fresh cilantro 2 tsp. 10 mL

Rice vinegar 1 tsp. 5 mL

Soy sauce 1 tsp. 5 mL

Ground ginger 1/2 tsp. 2 mL

Garlic powder 1/4 tsp. 1 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Prepared vegetable broth 2 1/2 cups 625 mL

Gingerroot slices, about 1/4 inch (6 mm) thick 2 2

Star anise 1 1

Tiny bow pasta 1 1/2 cup 500 mL

Snow peas, trimmed and halved 2 cups 500 mL

Copped red pepper 1 cup 250 mL

How to Shrimp Ball Hotpot

Put first 10 ingredients into food processor. Process with on/off motion until shrimp is coarsely chopped. Shape into 3/4 inch (2 cm) balls. Set aside

Conbine next 3 ingredients in large saucepan. Bring to a boil. Add pasta. Stir. Boil gently, covered, on medium for 6 to 8 minutes, stirring often, until almost tender.

Add snow peas, red pepper and shrimp balls. Stir gently. Cook, covered for 5 to 10 minutes, stirring often, until pasta is tender but firm. Remove and discard gingerroot and star anise. Makes about 6 cups (1.5 L)

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Cajun Shrimp Tortellini Recipes

Cajun Shrimp Tortellini

Ingredients of Cajun Shrimp Tortellini

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Package of fresh cheese tortellini 12 1/2 oz. 340 g

Medium uncooked shrimp (peeled and deveied) 3/4 lb. 340 g

Cooking oil 2 tsp. 10 mL

Cajun seasoning 2 tsp. 10 mL

Bacon slices, chopped 4 4

Chopped onion 1/2 cup 125 mL

Garlic cloves, minced 2 2

Chopped sun-dried tomatoes in oil,blotted dry 1/4 cup 60 mL

Salt 1/4 tsp. 1 mL

Pepper 1/8 tsp. 0.5 mL

Chopped Roma (plum) tomato 2 cups 500 mL

Olive oil 1 tbsp. 15 mL

How to Cajun Shrimp Tortellini

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 8 to 11 minutes. stirring occasionally, until tender. Drain. Return to same pot. Cover to keep warm.

Combine next 3 ingredients in small bowl. set aside.

Combine next 3 ingredients in large frying pan on medium. Cook for 5 to 8 minutes, stirring often, until onion is softened.

Add next 3 ingredients and shrimp mixture. Cook for about 2 minutes, stirring occasionally, until shrimp turn pink. Add to pasta. Toss.

Add tomato and olice oil. Toss. Makes about 8 cups (2 L).

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