Recipe Contest Entry
4 servings
1 package Contessa Paella
Non-stick cooking spray
2 medium jalapeno peppers, seeded and diced
1 teaspoon fresh ginger, grated
1 (14-oz.) can chicken broth
1 (13.5-oz.) can unsweetened coconut milk
1/4 cup spiced rum
1/4 cup sweetened coconut flakes, toasted (for garnish, if desired.)
2 tablespoons fresh cilantro, chopped (for garnish, if desired)
Spray a large stockpot with non-stick cooking spray and preheat to medium-high.
Add jalapenos, ginger, frozen shrimp, chicken, scallops, rice and vegetables from package. Sprinkle in seasoning from packet.
Sautee for 6-8 minutes, stirring regularly.
Reduce heat to medium. Add chicken broth, coconut milk and rum....
Posted on 09/29/2015 at 01:29 AM
3 to 4 servings
1 package Contessa Shrimp Scampi and Linguini
1 zucchini, sliced
1 medium tomato, diced
1 tablespoon extra virgin olive oil
8 ounces pasta, cooked
Heat olive oil in a large skillet over medium-high heat.
Sautee zucchini for 3 minutes.
Add Contessa Shrimp Scampi and tomato. Sautee for 3 to 4 minutes until shrimp turn opaque white inside. Reduce heat.
Add cooked pasta with 1 tbsp. pasta water and simmer for 1 minute.
Posted on 09/29/2015 at 01:28 AM
Provided by Chef Ming Tsai, Blue Ginger
4 servings
1 pound Uncooked small, peeled and deveined Shrimp
1 large English cucumber, washed and thinly sliced
1 1/2 cups grape tomatoes, cut into halves
1 tablespoon sugar
1 tablespoon soy sauce, naturally brewed
6 scallions, thinly sliced (reserve 1 tablespoon of thinly sliced greens for garnish)
1/2 cup canola oil
1 tablespoon wasabi powder (bloom mixture by mixing with warm water and setting for 2 minutes)
juice of 1 lemon
kosher salt and freshly ground pepper to taste
Bloom wasabi by mixing wasabi powder with enough warm water to form a thick paste.
Allow mixture to bloom for 2 minutes and set aside.
In a large mixing bo...
Posted on 09/29/2015 at 01:27 AM
1 pound any size Contessa Cooked Tail-off Shrimp
1 head green leaf lettuce, chopped into thin strips
1/2 green cabbage, finely chopped into thin strips
3 medium tomatoes, sliced thin
1 small bunch cilantro, chopped (about 1 cup chopped)
1/4 cup roasted and salted peanuts, finely chopped
NOTE: You can use a mini blender or food processor to chop the peanuts, or crush the peanuts with a large, flat-bladed knife or cleaver.
1/4 cup Asian-style fish sauce
1/4 cup rice vinegar
1 tablespoon soy sauce (or gluten-free product such as Bragg’s Liquid Amino Acids)
2/3 cup cold water
5 tablespoons granular sugar (white cane sugar or organic sugar)
1 teaspoon roasted and salted pea...
Posted on 09/29/2015 at 01:25 AM
3 servings
12 ounce package Contessa Shrimp Scampi
2 tablespoons basil, shredded
2 large Russet potatoes, baked
2 tablespoons butter
1/2 teaspoon fresh rosemary
4 tablespoons ricotta cheese
1/4 cup diced red onions
2 ounces sliced mushrooms, stems discarded
1 tablespoon olive oil
3/4 teaspoon crushed red pepper flakes
3-4 sprigs Italian flat leaf parsley stemmed
Preheat oven to 450°F.
Bake potatoes for 40 to 60 minutes.
Prepare Contessa Shrimp Scampi, per instructions on package, stirring in 1 tablespoon basil.
Make a deep slit on one flat side of each baked potato. Scoop out inside of potato into a bowl, leaving a 1/4″ thick potato shell. Set aside.
Add rosemary, ricotta cheese...
Posted on 09/29/2015 at 01:23 AM
6 servings
1 package Contessa Shrimp Primavera
1 1/2 cups mushrooms, sliced
2 cups fresh spinach
8 eggs
1/2 cup parmesan cheese, grated
Pre-heat oven to 375°F.
In a 12-inch skillet prepare Contessa Shrimp Primavera per instructions on package, using half the pasta.
Add sliced mushrooms and spinach. Cook for 2 to 3 minutes, then remove from heat.
In a large bowl, lightly beat eggs. Add salt and pepper to taste.
Transfer Contessa Shrimp Primavera to a greased casserole dish and pour egg mixture over top. Do not mix.
Place in oven and bake for 8 to 10 minutes, or until center is set.
Top with parmesan cheese and serve.
Posted on 09/29/2015 at 01:22 AM
3 to 4 servings
12 ounce package Contessa Orange Shrimp
1 tablespoon vegetable oil
1 cup red bell peppers, diced
4 green onions, sliced (reserve tops for garnish)
2 cups chicken broth
1 cup long grain white rice
1/2 teaspoon salt
1 cup black beans, canned
1 cup mangos, diced
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
2 tablespoons lime juice
Prepare Orange Shrimp according to package instructions (reserving sauce) and set aside.
In a medium pot, heat oil and saute bell peppers and green onions for 2 minutes.
Stir in chicken broth and reserved sauce.
Bring mixture to a boil and add rice and salt.
Stir well and reduce heat.
Cover and simmer mixture for 15-20 minutes.
Once sim...
Posted on 09/29/2015 at 01:21 AM
4 servings
1 package Contessa Jambalaya
1 tablespoon olive oil
1/2 yellow onion, diced
12 ounce can chopped tomatoes in juice
1/2 cup canned kidney beans
1/2 cup canned white beans
1/2 cup canned cannellini beans
2 cups low-sodium chicken stock
Corn bread (optional)
Heat olive oil in a large pot over medium heat. Add onions and sautee until onions become translucent.
Add Contessa Jambalaya, tomatoes, beans and chicken stock.
Reduce heat to medium and simmer for 10 minutes, or until slightly thick.
Serve with corn bread, if desired.
Posted on 09/29/2015 at 01:20 AM
4 servings
12 ounces Contessa x-large Cooked Tail-on Shrimp
1 1/2 ripe papayas or 1 cantaloupe
1 red bell pepper
1 cucumber
1 bunch spinach
3/4 cup pine nuts
3 tablespoons fresh lime juice
3 tablespoons brown sugar
3 tablespoons thai fish sauce
1/2 teaspoon chinese chile sauce
2 tablespoons fresh ginger, finely minced
2 green onions, minced
1 tablespoon fresh cilantro, minced
Heat oven to 325º F. Toast pine nuts for 10-15 minutes or until lightly golden, set aside.
Peel and seed papaya or cantaloupe, cut into 1/2 inch cubes, set aside.
Stem and seed red pepper, cut into 1/2 inch cubes, refrigerate.
Cut cucumber in half lengthwise and scrape out the seeds.
Cut into 1/4 inch lo...
Posted on 09/29/2015 at 01:19 AM
3 servings
1 package Contessa Shrimp Stir-fry
1 package rice noodles
1 cup chicken broth
3 tablespoons soy sauce
1 teaspoon red pepper flakes
1 teaspoon ginger
1/2 cup peanut butter
4 ounces soft tofu
2 tablespoons lemon juice
1/4 cup of peanuts (optional)
1/4 cup green onions (optional)
Prepare rice noodles as directed on package and set aside.
Cook Contessa Shrimp Stir-Fry as directed on package and set aside.
In a large skillet or wok combine the chicken broth, soy sauce, red pepper flakes and ginger over medium heat.
Gently stir in 1/2 cup of peanut butter, tofu and lemon juice to the mixture.
Once the mixture has cooked combine both mixtures together and serve over rice noodles.
Garn...
Posted on 09/29/2015 at 01:18 AM