Best 9 Shrimp And Pearls Recipes

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Are you tired of the same old shrimp recipes? Are you looking for a new and exciting way to enjoy this delicious seafood? If so, then you need to try the classic pairing of shrimp and pearls. This elegant dish is perfect for special occasions or parties, but it's also simple enough to make on a weeknight. In this article, we will guide you through the steps of making the perfect shrimp and pearl recipe. You will find out all the essential ingredients you need, as well as helpful tips and tricks to ensure success. So, if you are ready to embark on a culinary adventure, get ready to tantalize your taste buds with the exquisite flavors of shrimp and pearls.

Here are our top 9 tried and tested recipes!

SHRIMP AND "PEARLS"



Shrimp and

Provided by Andrea Albin

Categories     Quick & Easy     Dinner     Shrimp     White Wine     Healthy     Couscous     Sugar Snap Pea     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 serving

Number Of Ingredients 8

1/2 cup pearl (Israeli) couscous
1/2 cup sugar snap peas, strings removed, then halved
1 1/2 tablespoons unsalted butter, divided
5 ounces peeled and deveined shrimp
1/4 cup dry white wine
1 small tomato, finely chopped
1 pinch of sugar
1 tablespoon chopped tarragon

Steps:

  • Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
  • While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
  • Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
  • Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.

SHRIMP AND GRITS



Shrimp and Grits image

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Steps:

  • Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
  • Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
  • Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS



Pasta alla Pamela with Shrimp and Peas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly cracked black pepper
1 pound medium shrimp (U41-50), shelled and deveined
1/4 teaspoon baking soda
1 pound spaghetti
1/4 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine
1 cup frozen peas, defrosted
1/3 cup grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • Bring a big pot of water to a boil. Salt liberally.
  • In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
  • Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
  • Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
  • Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA



One-Pan Shrimp and Pearl Couscous With Harissa image

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

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 to 4 tablespoons harissa paste, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
1 cup pearl couscous or orzo
3 to 4 garlic cloves, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup dry white wine
1 pint grape or cherry tomatoes, halved crosswise
1/2 cup fresh Italian parsley leaves, packed, coarsely chopped or left whole

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.

GRILLED SHRIMP AND VEGETABLES WITH PEARL COUSCOUS



Grilled Shrimp and Vegetables with Pearl Couscous image

Provided by Melissa Roberts-Matar

Categories     Cheese     Garlic     Herb     Onion     Shellfish     Vegetable     Lunch     Shrimp     Summer     Grill/Barbecue     Couscous     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 17

3 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 teaspoons salt
3/4 teaspoon black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 pound)
1 3/4 cups reduced-sodium chicken broth (14 fl ounces)
1 cup water
1/4 teaspoon crumbled saffron threads
2 lb large shrimp (21 to 25 per pound), peeled and deveined if necessary
2 medium red onions (1 pound total)
2 pounds large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 ounces feta, crumbled (1 1/4 cups)
Special Equipment
about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes

Steps:

  • Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
  • Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
  • Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
  • Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
  • Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.

GARLIC SHRIMP AND PEAS WITH LINGUINE



Garlic Shrimp and Peas With Linguine image

Make and share this Garlic Shrimp and Peas With Linguine recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces linguine
1 (10 ounce) package frozen peas, thawed
1 3/4 lbs large shrimp, peeled, tails left on, deveined and butterflied
1/4 cup butter, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 cup white wine or 1/2 cup chicken broth
1/4 cup lemon juice
1 teaspoon grated lemon zest
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
  • Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
  • Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.

BARLEY RISOTTO WITH SHRIMP AND PEAS



Barley Risotto with Shrimp and Peas image

A smattering of sweet peas and a good measure of rock shrimp turn a humble bowl of pearl barley into a serious risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 12

1 cup pearl barley
6 cups homemade or low-sodium store-bought chicken stock
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup dry white wine
12 ounces rock shrimp, peeled Maine shrimp, or other small peeled shrimp
2 1/2 cups frozen peas, thawed
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup finely grated Parmesan cheese
1 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Place barley in a bowl, and add enough cold water to cover by 2 inches. Cover; let soak in the refrigerator overnight.
  • Bring stock to a boil in a saucepan. Remove from heat, and cover. Drain barley. Heat oil in a medium saucepan over medium heat. Add onion; cook 6 minutes. Stir in barley. Add wine, and cook, stirring, until liquid has evaporated.
  • Add 1/2 cup stock, and cook, stirring, until liquid is absorbed. Continue adding stock, 1/2 cup at a time, waiting until liquid is absorbed before adding more, until barley is tender but still slightly firm, about 35 minutes total (reserve 1/4 cup stock to stir in at the end).
  • About 1 minute before barley is done, stir in shrimp and peas, and cook until shrimp are opaque throughout. Remove from heat, and stir in 1/4 cup stock, lemon zest, lemon juice, Parmesan, and salt. Season with pepper, and serve.

Nutrition Facts : Calories 306 g, Cholesterol 89 g, Fat 1 g, Protein 20 g, SaturatedFat 1 g, Sodium 599 g

SHRIMP AND GRITS



Shrimp and Grits image

Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl's Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is "a superb version, a highly seasoned, creamy concoction with chunks of tomatoes" that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.

Provided by Julia Reed

Categories     breakfast, main course

Time 45m

Yield 4 servings

Number Of Ingredients 19

3/4 cup grits
1/4 teaspoon salt
6 ounces Cheddar cheese, grated
3 tablespoons butter
4 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
1/2 teaspoon dried thyme
1 tablespoon flour
1 pound medium to large raw shrimp, shelled (reserve shells for stock)
1/2 to 1 cup shrimp stock (see note)
1 tablespoon tomato paste
1/3 cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Salt to taste
2 tablespoons chopped fresh parsley

Steps:

  • For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
  • For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
  • Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 685, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 44 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 26 grams, Sodium 890 milligrams, Sugar 4 grams, TransFat 1 gram

SHRIMP WITH PEARLS



Shrimp With Pearls image

Make and share this Shrimp With Pearls recipe from Food.com.

Provided by Sparkmonkey

Categories     Healthy

Time 20m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 8

1/2 cup israeli couscous (pearl couscous)
1/2 cup sugar snap pea, strings removed, then halved
1 1/2 tablespoons unsalted butter, divided
5 ounces shrimp, peeled and deveined
1/4 cup dry white wine
1 small tomatoes, finely choped
1 pinch sugar
1 tablespoon tarragon, chopped

Steps:

  • Cook couscous in well-salted boiling water, uncovered until tender, about 10 minutes. Stir in sugar snap peas 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 Tbsp butter and salt and pepper to taste.
  • While couscous and sugar snap peas cook, toss shrimp with 1/8 tsp each of salt and peper. Heat remaining Tbsp butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Saute shrimp, turning once, until just cooked through, abut 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
  • Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in taragon.
  • Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.

Nutrition Facts : Calories 719.3, Fat 20.1, SaturatedFat 11.6, Cholesterol 321.8, Sodium 339.1, Carbohydrate 79.4, Fiber 7.8, Sugar 3.9, Protein 43.9

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling around while you're cooking.
  • Choose the right shrimp: For the best results, use fresh, large shrimp. Avoid shrimp that are frozen or have been treated with chemicals.
  • Cook the shrimp properly: Shrimp cooks quickly, so it's important to not overcook it. Cook shrimp for 2-3 minutes per side, or until it is opaque and pink.
  • Make sure the pearls are clean: Before you add the pearls to your dish, make sure they are clean and free of any debris.
  • Don't overcrowd the pan: When cooking shrimp, don't overcrowd the pan. This will prevent the shrimp from cooking evenly.
  • Season the shrimp: Before cooking the shrimp, season it with salt, pepper, and any other desired spices.
  • Use fresh ingredients: Whenever possible, use fresh ingredients for the best flavor.

Conclusion:

Shrimp and pearls are a delicious and elegant combination that can be enjoyed in a variety of dishes. With a little planning and preparation, you can create a shrimp and pearl dish that will impress your guests. Whether you're serving shrimp and pearls as an appetizer, main course, or dessert, these recipes are sure to please. So next time you're looking for a special dish to make, consider trying one of these shrimp and pearl recipes.

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