Guest Author - Vannie Ryanes
I recently made this recipe again. In the past, I have only used fresh shrimp because that's how it was shown to me. This time I used frozen shrimp-I could not taste any difference. Also I used fusilli pasta this time and enjoyed it very much.
This spicy shrimp over pasta recipe consists of whole shrimp in a peanut butter-laced sauce. The peanut butter makes the sauce creamy and extremely flavorful. It is perfect for fettuccine, linguine or fusilli pastas.
12 Oz. large fresh shrimp, peeled and cleaned*
4 Scallions, thinly sliced
1 Small jalapeno pepper, seeded and sliced thin*
3 Medium sized orange bell peppers, seeded and cut into thin strips
3/4 Tspn. red pepper flakes
1 Tbspn. rice vinegar
1 Tbspn. sesame oil (or vegetable oil)
3/4 cup chicken broth
2 Tbspn. peanut butter (smooth)
2 Tspn. Freshly grated ginger root
3 Tspn. soy sauce
Salt to taste
1 box (10-12 oz.) fettuccine or linguine
Place all ingredients, except pasta, in a saucepan and cook over medium-low heat. Cover and simmer until ingredients until the shrimp is cooked and the mix becomes a smooth sauce. About 3 minutes total. Remove from heat and keep covered.
Cook pasta until al dente. Pour water off, keeping one cup in a separate utensil. Add sauced shrimp to the pasta, it will finish cooking. If a little thinning if needed, add pasta water one teaspoon at a time.
Makes about 6 servings.
*Use rubber gloves when handling hot peppers.
*Frozen shrimp can be used also.
Easy Shrimp Recipes
Try this last minute easy shrimp saute dish.
1 Doz. medium sized shrimp shelled and cleaned.
1/2 Stick butter (can be unsalted)
1/4 Tspn cayenne pepper
1 Tbspn finely chopped scallion.
Pat shrimp dry. Over low heat, melt butter in large heavy pan, add cayenne pepper and scallions. Stir to blend. Add shrimp to pan. Saute and stir until shrimp loses its pink color. Add salt to taste. Remove heat immediately. Serve over hot white or wild rice.
Makes 3 servings.
Shrimp Cocktail Appetizer Recipe
12 Large shrimp
1 cup chili sauce
1 cup catsup
1/2 tspn chili pepper flakes
1 tbspn prepared horseradish
juice of one medium fresh lemon
2 tbspn minced celery
Shell, clean and remove tails. Drop shrimp into a 2 quarts boiling water, remove shrimp the minute they turn pink all over. Pour cold water over them to stop cooking. Drain and set aside.
Mix all ingredients together, except shrimp. Taste and add more horseradish if desired. Place in refrigerator until chilled. Place 3 shrimp on small plate in pinwheel fashion or spoon-style. Top shrimp with cocktail sauce. Serve with Oyster crackers. Pour remaining sauce in serving cup.
Makes 4 servings.