3 cups uncooked bow tie pasta
3 cups fresh broccoli florets
1 pound peeled and deveined cooked medium shrimp
2 tablespoons plus 1/2 cup reduced-fat creamy Caesar salad dressing, divided
1/3 cup grated Parmesan cheese
In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 4 minutes of cooking.
Meanwhile, in a large skillet, cook shrimp in 2 tablespoons dressing over medium heat for 3-4 minutes or until heated through.
Drain pasta mixture; transfer to a large bowl. Add the shrimp, cheese and remaining dressing; toss to coat. Serve immediately.
Yield: 4 servings.
Bialetti Oval 5 Quart Pasta Pot with Strainer Lid, Charcoal
1 can (11 ounces) Mandarin oranges, drained
1 can (8 ounces) pineapple tidbits in juice, drained
1/4 cup thinly sliced green onions
1 tablespoon canned chopped mild green chiles
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 medium yellow bell pepper, trimmed and thinly sliced
1/2 medium red onion, trimmed and thinly sliced
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined, thawed if frozen
1 can (14 1/2 ounces) unsalted diced tomatoes, well drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
8 (10-inch) flour tortillas, warmed according to package instructions
2 cups shredded Monterey Jack cheese
For salsa: Mix all of the salsa ingredients in a medium bowl; refrigerate.
For tacos: Heat the oil in a large, nonstick skillet over medium heat. Add the bell pepper, red onion and garlic; cook and stir until tender-crisp, about 4 minutes. Stir in the shrimp, tomatoes, chili powder, cumin, salt and pepper. Cook and stir until the shrimp are firm and opaque in the thickest part, 1 to 2 minutes.
Warm the tortillas according to package directions.
Spoon 1/8 of shrimp mixture onto a tortilla; top with a portion of salsa and cheese. Fold in the edges and roll up tortilla. Repeat with remaining tortillas. Serve immediately.
Pyrex Smart Essentials 8-Piece Mixing Bowl Set
8 ounces low-fat smoked sausage, cut into 1/4-inch slices
1 small onion, diced
1 celery rib, diced
1 large green bell pepper, cut into thin strips
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with garlic, basil, and oregano
1 (14-ounce) can fat-free chicken broth
1 3/4 teaspoons Creole seasoning
1/8 to 1/2 teaspoon ground red pepper
3/4 cup uncooked long-grain rice
1 pound cooked medium shrimp, peeled and deveined
Peel shrimp, and devein, if desired; set aside.
Sauté smoked sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned. Add onion and next 3 ingredients; sauté 2 to 3 minutes. Add tomatoes and next 3 ingredients. Bring to a boil, and stir in rice; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed. Stir in shrimp; cook 3 to 5 minutes or just until shrimp turn pink
Makes 4 servings
Prepworks by Progressive Seafood Scissors
12 oz linguine pasta
5 tablespoons lime juice
1/4 cup bottled Thai fish sauce
1/4 cup lower-sodium teriyaki sauce
3 tablespoons sugar
2 tablespoons peanut oil
2 minced garlic cloves
1 lb large shrimp, peeled, deveined
1/4 teaspoon cayenne pepper
3 eggs, beaten
1 cup fresh bean sprouts
1/3 cup sliced fresh basil
1/3 cup chopped, fresh cilantro
3 sliced scallion
1/4 cup salted roasted peanuts, chopped
Cook pasta as directed. Drain.
In a small bowl, combine lime juice, fish sauce, teriyaki sauce and sugar.
In a large skillet over medium heat, add oil. Add garlic, cook until softened. Add shrimp and cayenne pepper. Cook, turning once until shrimp are opaque. Remove from skillet. Reserve.
In same skillet, cook eggs, stirring until set, 2 minutes. Stir in pasta, shrimp, and teriyaki mix until coated. Stir in sprouts, basil, cilantro, and scallion.
Transfer to serving platter. Sprinkle with peanuts, serve.
Cooking with Basil
12 ounces fresh or frozen large shrimp in shells
8 ounces dried linguine
2 tablespoons olive oil
1 or 2 fresh jalapeno chile peppers, finely chopped*
2 cloves garlic, minced
2 cups chopped tomatoes and/or cherry tomatoes, halved or quartered
Finely shredded Parmesan cheese (optional)
Thaw shrimp, if frozen. Peel and devein shrimp. Cook linguine following package directions.
In a large skillet heat oil over medium-high heat. Add jalapenos, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute. Add shrimp; Cook about 3 minutes more or until shrimp turn opaque. Stir in tomatoes; heat through.
Drain linguine; toss with shrimp mixture. Top with Parmesan, if desired.
*Note: Wear plastic gloves while preparing hot peppers; wash hands thoroughly.
Makes 4 servings.
Good Cook Shrimp Deveiner and Cleaner
24 jumbo or 48 medium shrimp with heads
1/2 (1 1/2 oz.) can black pepper
1 tablespoon cayenne pepper
1 teaspoon Tabasco
1 tablespoon Lea & Perrin sauce
4 sticks butter or margarine
Juice of 4 lemons
2 loaves French bread
Soak shrimp in salt water for 5 minutes before cooking.
Melt butter and add other ingredients. Lay shrimp in pan and pour sauce over them.
Bake in 350° oven for 45 minutes. Stir occasionally to make sure all shrimp are covered with sauce.
Sauce can be used for dipping French bread.
Gibson Casa Estebana 16-piece Dinnerware Set Service for 4, Beige and Brown
3 cups penne pasta, uncooked
1/2 cup Kraft Lite Zesty Italian Dressing
1 lb. uncooked deveined peeled large shrimp
2 red peppers, cut into short thin strips
1 cup pea pods
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, cubed
2 tablespoons Kraft Grated Parmesan Cheese
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium heat. Add shrimp and peppers; cook and stir 3 to 4 minutes or until shrimp turn pink. Add pea pods; cook and stir 2 min. or until heated through. Add Neufchatel; cook 2 to 3 minutes or until Neufchatel is completely melted and mixture is well blended, stirring frequently.
Drain pasta; return to pan. Add shrimp mixture; mix lightly. Top with Parmesan.
Cook N Home 15 Piece Non stick Black soft handle cookware Set
4 ounces angel hair pasta
1 tablespoon olive oil
1 cup finely chopped leek (white part only from 1 leek)
1/2 pound peeled medium sized raw shrimp
1/4 cup dry vermouth or dry white wine
1 tablespoon capers
1/8 teaspoon pepper
1 tablespoon finely chopped Italian parsley
Cook pasta in a large pot of boiling salted water until tender. Drain pasta, saving 1/4 cup of the pasta cooking water.
While pasta is cooking, pour oil into large skillet. Heat over medium heat. Add leek and cook 3 minutes or until it’s turning translucent. Add shrimp to skillet in a single layer. Cook 2 minutes per side (longer if shrimp are frozen) until shrimp turn pink.
Add vermouth to skillet and scrape up any browned bits. Add 2 tablespoons reserved pasta liquid to make a slightly thickened sauce. Stir in capers, pepper and parsley. Stir in pasta and heat through. If mixture is dry, add remaining pasta water.
May substitute red onion for the leek or Kalamata olives for the capers.
Add color by stirring in a quarter cup of roasted red pepper strips. For crunch finish with a sprinkling of pine nuts before serving.
Cook N Home Stainless Steel 4-Piece Pasta Cooker Steamer Multipots with Encapsulated Bottom, 8-Quart
Also known as Classic Louisiana Shrimp Salad
2-1/2 qt. water
1 tablespoon cayenne pepper
1 tablespoon distilled white vinegar
2 lb. shrimp, shell on
1/2 cup mayonnaise
Juice of 1 lemon
2 tablespoons red wine vinegar
1/4 teaspoon hot sauce
2 hard-boiled eggs, chopped
1/4 cup finely chopped celery
Sliced grape tomatoes, for garnish
In a 4-quart saucepan, combine the water, 2 tablespoons salt, the cayenne and white vinegar, and bring to a boil. Add the shrimp, return to a boil and turn off the heat. Let sit 5 minutes, then drain. When cool enough to handle, shell the shrimp.
In a bowl, blend together the mayonnaise, lemon juice, wine vinegar and hot sauce. Stir in the shrimp, chopped eggs and celery.
Season with salt to taste. Serve on lettuce leaves.
Garnish with avocado, eggs and tomatoes if desired.
Makes 6 servings
Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set
Also known as Cajun Shrimp Soup
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 celery ribs — thinly sliced
1 medium onion — chopped
1 small green pepper — chopped
2 green onions — thinly sliced
2 garlic cloves — minced
4 14.75 ounce cans corn, cream-style
1 10 ounce can tomatoes with green chilies
1 bay leaf
1/8 teaspoon white pepper — (1/8 to 1/4)
1/8 teaspoon cayenne pepper — (1/8 to 1/4)
1 dash hot pepper sauce
3 cups shrimp, cooked — small
1/3 cup minced fresh parsley
Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6 to 8 minutes.
Reduce heat to low. Add celery, onion, green pepper, green onions and garlic; cook and stir for 5 minutes. Add corn, tomatoes, bay leaf, peppers and hot pepper sauce; bring to a boil.
Reduce heat; cover and simmer for 30 to 40 minutes. Stir in shrimp and parsley; heat through.
Remove bay leaf before serving.
Yield: 8 to 10 servings, 2 3/4 quarts.
Corelle Winter Frost 6-Pack Bowl, 18-Ounce, White