Best 5 Pears And Shrimp Recipes
Welcome to the delectable world of "pears and shrimp," a culinary symphony where sweet and savory flavors dance harmoniously. This article will guide you through a tantalizing journey of flavors as we explore the best recipes that bring together the unique textures and tastes of these two seemingly disparate ingredients. From classic dishes that have stood the test of time to innovative creations that push the boundaries of gastronomy, we'll present a diverse range of recipes that cater to every palate and occasion. So embark on this exciting adventure, where the sweetness of pears melds seamlessly with the briny essence of shrimp, creating a symphony of flavors that will leave your taste buds captivated.
Let's cook with our recipes!
SHRIMP AND PEAR SALAD
I combined two weightwatchers recipes to make this salad, using up some ingredients that I needed to use. It worked out very well for us.
Provided by ellie_
Categories Pears
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium glass bowl combine the marinade ingredients (oil - pepper) and add shrimp, toss. Let shrimp marinate for 15-30 minutes.
- Remove from marinade and sauté shrimp until pink and done. Set aside.
- Make salad by combining dressing ingredients (yogurt - pepper) in a small bowl.
- Make salad by combining the greens and pears in a large salad bowl - toss.
- Add shrimp to salad. Toss.
- Pour on the dressing and toss and then sprinkle with the walnuts.
Nutrition Facts : Calories 360.4, Fat 16.8, SaturatedFat 4.6, Cholesterol 156.5, Sodium 1196.1, Carbohydrate 32.6, Fiber 6.2, Sugar 19.7, Protein 22.8
PEARS AND SHRIMP
Steps:
- In a medium sized bowl, mix together chopped shrimp, cream cheese and green onions. Add in Salt and pepper to taste. Prepare plates with Romaine lettuce (one leaf should do it) Place half of pear open side up and fill with shrimp mixure. Serve! Bon Appetit! Can replace low fat cream cheese with nonfat.
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER
The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.
Provided by CCSWALLA
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
- In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
- Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 7 g, Cholesterol 172.5 mg, Fat 7.8 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 2172.1 mg, Sugar 1.8 g
SHRIMP, PEAS AND PESTO PASTA
Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
- Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.
Nutrition Facts : Calories 600, Carbohydrate 46 g, Cholesterol 175 mg, Fat 5, Fiber 5 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g
Tips:
- Select the ripest pears: Look for pears that are slightly soft to the touch, with no bruises or blemishes.
- Use large shrimp: Large shrimp will hold up better during cooking and provide a more satisfying bite.
- Cook the shrimp properly: Shrimp should be cooked quickly over high heat until they are opaque and pink. Overcooking will make them tough and rubbery.
- Don't overcrowd the pan: When cooking the shrimp, do not overcrowd the pan. This will prevent them from cooking evenly.
- Use a flavorful marinade: Marinating the shrimp in a flavorful mixture of olive oil, herbs, and spices will enhance their taste.
- Add some acidity: A squeeze of lemon or lime juice will brighten up the flavors of the dish.
- Serve immediately: Pears and shrimp are best served immediately after cooking, while they are still warm and juicy.
Conclusion:
Pears and shrimp are a delicious and versatile combination that can be enjoyed in a variety of dishes. Whether you are looking for a light and refreshing appetizer or a hearty and satisfying main course, there is a recipe in this collection that is sure to please. So next time you are looking for something new and exciting to cook, give one of these recipes a try. You won't be disappointed!
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