Grilled Shrimp With Lemony Potato Salad

Con Poulos

Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

• 1 pound baby red potatoes (about 12)
• kosher salt and black pepper
• 1/4 cup sour cream
• 2 tablespoons fresh lemon juice
• 4 stalks celery, thinly sliced
• 2 tablespoons chopped fresh chives
• 1/2 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 1/2 pounds medium shell-on shrimp
• 1 tablespoon seafood seasoning (such as Old Bay)

Directions

1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
2. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
3. In a bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives. Toss to combine.
4. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
5. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
6. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.

By Sara Quessenberry,  August 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-shrimp-lemony-potato-salad-00000000037813/index.html

Gingery Shrimp and Couscous

Quentin Bacon

Serves 4| Hands-On Time: 30m | Total Time: 30m

Ingredients

• 1 10-ounce box (1 1/2 cups) couscous
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 3 tablespoons finely chopped ginger
• 1 cup white wine
• 1 pound shrimp, peeled and deveined
• 8 ounces snow peas, cut in half on the diagonal
• 1/3 cup fresh cilantro, roughly chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Cook the couscous according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.
4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.
5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.
6. Divide the couscous among bowls. Spoon the shrimp and snow peas on top.

By Kate Merker,  June 2007

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/gingery-shrimp-couscous-10000001617884/index.html

Massa Fina com Camarão e Especiarias

Anna Williams

Serve 4| Tempo de preparação: 15min | Tempo total: 15min

Ingredientes

• 300g de massa fina ou esparguete (3/4 da caixa)
• 1 colher (sopa) de azeite
• 2 dentes de alho, finamente picados
• 450g de camarão médio
• 3/4 chávenas de vinho branco
• 1/4 colher (sobremesa) de piri-piri em pó
• sal
• 2 colheres (sopa) de manteiga

Instruções

1. Coza a massa de acordo com as instruções da embalagem. Escoe e deixe na panela.
2. Entretanto, aqueça o azeite numa frigideira grande, em lume médio. Adicione o alho e mexa, durante 1 minuto (não deixe o alho escurecer).
3. Adicione o camarão, o vinho branco, o piri-piri e uma pitada de sal. Tape e deixe o camarão cozer, depois adicione a manteiga.
4. Junte a massa, misture e sirva.

By Sara Quessenberry,  October 2008

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/angel-hair-spicy-shrimp-00000000006395/index.html