How To make Shrimp Baleares
Ingredients
3
tablespoon
parsley, fresh, finely minced
3
tablespoon
wine vinegar
2
each
garlic, cloves, minced
6
each
anchovy, filets, minced
1/2
cup
oil, olive
2
each
hot chili peppers, small
1
each
onion, finely minced
1/2
cup
wine, dry, white
8
each
tomatoes, ripe, peeled, seeded, chopped
1
salt
1
pepper, freshly ground, white
2
pound
shrimp, raw, fresh, peeled
1
tablespoon
capers, small, well-drained
1
cup
olives, greek, black, pitted
GARNISH:
1
teaspoon
lemon, rind, grated
2
tablespoon
parsely, fresh, finely minced
2
each
garlic, cloves, minced
Directions:
In a mixing bowl combine the parsley, vinegar, garlic and anchovies and reserve. In a large heavy skillet, heat the olive oil. Add the chili peppers and onion and cook until the onion is soft and lightly browned. Add the wine and bring to a boil. Reduce the liquid by half and add the tomatoes, salt and pepper.
Cook until most of the tomato juice has evaporated. Add the shrimp and cook for 5 to 7 minutes or until they turn a bright pink. Do not overcook them or they will get tough. Add the capers, olives and the parsley vinegar, garlic and anchovy mixture and heat through. Correct the seasoning and pour onto a serving platter.
Garnish with the grated lemon rind and additional parsley and garlic.
Notes: This dish is usually served as an appetizer, but you may use it as a main course on a bed of saffron rice.
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Gordon Ramsay Demonstrates How To Cook Surf And Turf | Season 1 Ep. 11 | THE F WORD
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
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Spanish Garlic Shrimp (Gambas al Ajillo) - Food Wishes
Learn how to make a Spanish Garlic Shrimp recipe! I pretty much love any and all recipes from Spain, but this fast, easy garlic shrimp recipe, or gambas al ajillo, as it’s called over there, may be my all-time favorite. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this amazing Spanish Garlic Shrimp recipe!
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Sous Vide Cajun Shrimp with Rice | How to Make Sous Vide Shrimp with Anova Cooker
In today’s recipe, we will try to determine if there is any advantage of cooking shrimp using the Sous Vide method with the Anova Precision Cooker. You can cook shrimp in a skillet or grill in just a few minutes; however, if you are not very careful it is really easy to overcook the shrimp. As we all know, tough and chewy shrimp is not that appetizing.
This Sous Vide method will take 30 minutes, but we can control the precise temperature and doneness of the shrimp. We are using a Cajun recipe for our shrimp and then serving with some rice.
Shrimp Ingredients
• 1 lb peeled and deveined shrimp
• 1 tsp lemon juice
• 2 tsp Slap ‘Ya Mama Cajun seasoning or your favorite Cajun seasoning
• 1 - 2 tablespoons melted butter. I actually had 2.5 teaspoons in this recipe which is slightly less than 1 tablespoon.
• ½ tsp dried oregano
• ½ tsp dried thyme
Rice Ingredients
• Rice, cooked
• 2 tbsp olive oil
• 1 tsp minced garlic
• ½ cup sliced okra
• 2 green onions, chopped
• ½ red bell pepper, chopped
• 1 tomato chopped
• 3 tbsp chopped parsley
Recipe Instructions
1. Mix the melted butter, lemon juice, Cajun Seasoning, oregano and thyme together.
2. Set the Anova Sous Vide Precision Cooker to 135°F.
3. Place the shrimp and Cajun-butter mixture in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer.
4. Place the bag in the Sous Vide water bath and set the timer for 30 minutes.
5. While the shrimp is cooking, heat the olive oil in a skillet over medium heat. When the oil is hot add the minced garlic and simmer for 2 minutes.
6. Add the green onions, okra and bell pepper. Cook until soft or about 5 minutes.
7. Add the chopped tomato, rice and parsley. Heat through.
8. When the Anova timer goes off, remove the shrimp from the water bath and let rest until cool enough to handle.
9. Cut the bag open and pour the liquid from the bag over the rice mixture. Mix well.
10. Serve the rice on a dish an add shrimp to the top.
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