Tag: shell

Video recipe the bigusto shell with glazed strawberries – Italian Cuisine

Video recipe the bigusto shell with glazed strawberries


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Crab and Avocado Phyllo Bites

Quick and easy! These bite sized appetizers are the perfect treat whether you’re watching the game or just need some finger foods to munch on.

These were actually a happy accident. I had leftover fresh lump crab meat that I didn’t want to waste after making crab cakes[1] so I whipped up this easy appetizer. They turned out really good! For best results, don’t fill the phyllo shells until you’re ready to bake, and eat right away!

Crab and Avocado Phyllo Bites
gordon-ramsay-recipe.com
Servings: 15 • Size: 1 stuffed shell • Old Points: 1 • Weight Watcher Points+: 1 pt
Calories: 37 • Fat: 2 g • Carb: 3 g • Fiber: 0 g • Protein: 2 g • Sugar: 0 g
Sodium: 134 mg  • Cholest: 12 mg

Ingredients:

  • 1/2 teaspoon canola oil
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced onions
  • 1 clove garlic, minced
  • 6 1/2 oz lump crab meat
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 15 mini phyllo shells
  • 1/2 medium (2 oz) haas avocado, diced small

Directions:

Preheat the oven to 350 degrees F.

Heat the oil in a saute pan over medium heat.  Saute the onion, bell pepper, and garlic until soft.  Add the crab meat, salt, and pepper, and cook until the crab has been heated through, about 30 to 60  seconds.  Add about 1 heaping tablespoon of the crab filling to each phyllo shell.  Arrange the stuffed shells on a baking tray, and bake for 10 minutes.

Top each stuffed shell with avocado, and serve immediately.

References

  1. ^ crab cakes (www.gordon-ramsay-recipe.com)

Shrimp and Olive Marinara over Galletti Topped with Parmesan

Shrimp and Olive Marinara over Galletti Topped with Parmesan

by Pam on December 3, 2012

This meal was created at the request of my seven year old son.  He wanted pasta in a marinara sauce with black olives, kalamata olives, and shrimp topped with Parmesan cheese.  No other ingredients… just his favorites.  He picked the galletti pasta because he thought it looked cool, thankfully, it was tasted good too.  I’ve never used this type of marinara  (Mario Batali) before but I am glad I did because it was really delicious & it made dinner very quick and easy.  Great job to my son for creating this scrumptious creation! Simple food makes the best meals.

Clean the shrimp and remove the shell and de-vein if needed.  Rinse with cold water then pat dry.  Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Cook the pasta in salted water, per instructions.  Drain.  Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer until warmed through. Side Note: Don’t simmer the marinara with the olives for too long or the the sauce will become salty.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat.  Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through.  Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce.  Top with a few shrimp and some shaved Parmesan cheese and parsley.  Serve.  Enjoy.



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Shrimp and Olive Marinara over Galletti Topped with Parmesan




Yield: 4-6

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.



Ingredients:

1 lb of large shrimp, shelled removed & de-veined.
1 1/2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1 jar of marinara
1 2.5 oz can of black olives, sliced
1/4 cup of kalamata olives, sliced
8 oz Galletti pasta, cooked per instructions
Parmesan cheese, shavings
Fresh parsley, chopped

Directions:

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer for 20-30 minutes.

Cook the pasta in salted water, per instructions. Drain.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.



Recipe and photos by For the Love of Cooking.net
Inspired by my son!

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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