Easy recipes for shrimp please. I have the following ingredients... please read.?!
30-40 ct jumbo shrimp frozen
garlic (fresh)(minched)(Garlic and sea salt seasoning)(garlic powder)
butter/margarine
onions
rice
rigatoni
linguine
parsley
italian seasonings
thyme
basil
ginger
lemon
old bay seafood seasoning
hungarian paprika
chili powder
ragu
pesto
chicken bouillon
tomato soup
I also have a box of New Orleans rice with black beans mix.
Answers: I would like to make something different for dinner tonight. I love to cook so I probably have the ingredients if you supply a recipe... but here are a few ingredients I know I need for any shrimp recipe I use.
30-40 ct jumbo shrimp frozen
garlic (fresh)(minched)(Garlic and sea salt seasoning)(garlic powder)
butter/margarine
onions
rice
rigatoni
linguine
parsley
italian seasonings
thyme
basil
ginger
lemon
old bay seafood seasoning
hungarian paprika
chili powder
ragu
pesto
chicken bouillon
tomato soup
I also have a box of New Orleans rice with black beans mix.
Chinese Imperial Shrimp
1 pound jumbo shrimp, peeled and deveined (can use chicken)
1 medium carrot, cut into strips
1 small onion, cut into strips
1 can bamboo shoots, drained
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
2 tsp. sugar
1/4 cup ketchup
1/3 cup vinegar
1/3 cup water
1 tsp cornstarch
1 Tbsp. dried red chili pepper, chopped into small pieces
1 Tbsp. oil
salt to taste
In a small mixing bowl, mix sugar, ketchup, vinegar, water and cornstarch. In wok, add oil, ginger and garlic. Stir fry in high heat. Add shrimp, stir fry until shrimp is cooked. Add onion and carrot stir fry until onion is cooked. Add bamboo shoot, stir fry for one minute. Add salt to taste Add sauce mixture and chili pepper, stir fry for one to two minutes. Serve hot with steamed rice.
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Red Lobster Parrot Bay Coconut Shrimp & Pina Colada Dipping Sauce
Red Lobster makes the best coconut shrimp. The best part of this dish is the delightful Pina Colada sauce that goes with it.
1/2 lb.Large Shrimp (butterfled)
1 C. Sweetened Coconut Fakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
Vegetable for deep frying
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix,powder sugar and Rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.
Red Lobster Pina Colada Dipping Sauce
1 C. Pina Colada Mix (Major Peters mix was used)
1/4 C. Water
2 Tbsp.Crushed Pineapple (drained)
1 Tbsp. + 1 tsp. Sweetened Coconut Flakes
3 Tbsp. + 1 tsp. Powder Sugar
1+1/2 tsp. Corn Starch
1 Tbsp. Cold Water
Mix Pina Colada, water, crushed pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
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Macaroni Grill Gemberetti Noci E De Pino
(now called Shrimp Portofino)
24 Jumbo Shrimp -- peeled and deveined
3 C. sliced mushrooms -- washed and sliced -- 1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 C. cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic -- minced, up to 4
Lemon Butter Sauce
1 Tbsp. shallots -- minced
1 Tbsp. fresh garlic minced
1/2 C. dry white wine
1 C. Heavy Cream
1/2 C. Lemon juice -- freshly squeezed
1/8 tsp. White pepper
1 lb. lightly salted butter -- cut into -- tablespoons
Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.
Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
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The Flying Dutchman Shrimp Dijon
Notes: The Flying Dutchman is located on the Gulf Coast in Kemah, Texas. This is a great place to go to, it has an incredible boardwalk down there.
1 lb. Shrimp
1/4 tsp. Salt
1/2 tsp. Black Pepper
1/8 tsp. Cayenne Pepper
1/2 C. Flour
1 C. Milk
8 oz. Butter or 4 oz. Clarified Butter
2 eggs, beaten
Dijon Mustard
1/2 Bunch Green Onions
Sprinkle seasoning on shrimp and set aside. Heat butter in a sauté pan over medium heat. Mix and eggs for batter. Dip Shrimp in batter, then in flour.
Coat evenly with flour and shake off excess flour. Sauté shrimp in butter for 2 minutes on each side. Drain off butter. Top each shrimp with a small amount of Dijon Mustard and sprinkle with green onions. Turn Shrimp over and repeat with mustard and green onions. Sauté until done, shaking pan to prevent burning.
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Shrimp Alexander from Morton's of Chicago
1 C. plain bread crumbs
2-3 tsp. finely minced shallots
2 tsp. finely chopped parsley
1 1/2 Tbsp. finely chopped fresh garlic
Salt and pepper to taste
4 oz. melted butter or margarine
1 lb. jumbo shrimp (8-12) to the pound
Prepare bread crumbs by combing plain bread crumbs, shallots, parsley, and garlic. Add salt and pepper to taste. Preheat oven to 500oF. Shell and devein shrimp; butterfly. Dip shrimp in butter (butter should be warm, not hot) then in bread crumb mixture.
Place on cookie sheet which has been sprayed with a butter-flavored spray. Cook 6-8 minutes.
Serve with a white wine butter sauce or a light cream sauce
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SHRIMP PAD THAI
Serves 6; Prep time: 45 minutes
Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step.
8 oz. rice-stick noodles
1/4 cup tomato-based chili sauce (like cocktail sauce)
1/4 cup fresh lime juice
3 Tbsp. soy sauce
2 Tbsp. light-brown sugar
1 Tbsp. anchovy paste
4 Tbsp. vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten
ASSORTED GARNISHES (OPTIONAL):
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
1 cup bean sprouts
1/4 cup fresh cilantro, rough chopped
Lime wedges
1. Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.
2. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
3. Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.
Per serving: 436 calories; 16.7 grams fat; 23.7 grams protein; 50.2 grams carbohydrates; 2.7 grams fiber
Note: The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes. (SPS note: I just used fish sauce instead of the anchovy + soy.)
--Everyday FOOD magazine
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Linguine with Shrimp Scampi
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
--Ina Garten, FoodTV
Yum....you can make something like a shrimp scampi over linguine if you wanted to...mmm
I would make pesto shrimp on rigatoni
or probably a rice with saffron, onions, shrimp, garlic, paprika, chicken cube, and chicken pieces. Very spanish
Shrimp Linguini
1 pound shrimp, unpeeled
1/2 teaspoon ground thyme
1 cup water
1 tablespoon oil
2 red bell peppers, chopped
One 15-ounce can tomato sauce
1/2 cup fresh parsley, chopped
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon garlic, minced
1/2 cup onions, chopped
Salt, pepper and dried pepper flakes, to taste
Peel shrimp, set aside. Place shrimp shells in a skillet and add bay leaves, thyme and 1 cup water to make a stock. Bring to a boil and simmer for 10 minutes. Strain into bowl pressing shells to extract all liquid. Save liquid and discard shells.
Heat oil in skillet. Add bell peppers and saute until soft. Place
peppers in blender. Add tomato sauce, parsley, salt, basil, oregano,
red pepper flakes, garlic and reserved liquid. Pour tomato sauce
mixture into skillet; add green onions and shrimp. Cook until shrimp
turns pink. Serve over linguini.
Hi,
You can find many interesting recipes in my Site: http://obiavibg.net/receptieng/
I am from Bulgaria and I posted many Bulgarian national Dishes.
My absolute favorite pasta sauce of all time is soooo simple. Fix your pasta according to package directions, saute shrimp in a little butter and garlic until pink, then toss with cooked and drained pasta, add a few tablespoons of extra butter and some salt and pepper (I would also add parmesan cheese but it's not on your list) and some olive oil. So simple and so good. you really get the flavor of the oil and the shrimp. YUM.