How should I cook my extra large peeled and deveined shrimp?!
Answers: I'd keep it really simple, grill them and serve with garlic butter, lemon juice and chopped parsley.
If you like Spanish or Mexican food then you will probably like this. Large shrimp then to be hard to cook and tough. So when I see a sale I also use this recipe. . I don't know what makes a dish Spanish, but it does taste good.
Spanish Shrimp:
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 teaspoons shallots, minced
3/4 teaspoon cumin
1 teaspoon hot paprika ( I use Sweet)
1 1/2 lbs medium shrimp, peeled and deveined,( tails optional)
salt & freshly ground black pepper
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh Italian parsley, chopped
1 teaspoon fresh lemon juice
Preheat a large frypan ( i use a electric skillet )over high heat.
In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
Add the shrimp and stir to coat the shrimp thoroughly.
Cover and refrigerate for about 30 minutes.
I tryed using the marinated to cook the shrimp...
Cook over med heat,adding olive oil to the pan, the shrimp for about 1-2 minutes per side or until pink and just cooked through.
Remove from skillet place on cooked white rice, garnish with cilantro and parsley.
Squeeze lemon juice over the top of the shrimp and serve.
i like to serve with Cole Slaw.
Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice
Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
Lime Jasmine Rice:
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested
Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Yield: 2 to 4 servings
SHRIMP SCAMPI
1 ounce clarified butter
flour to coat
10 medium to large shrimp -- peeled, deveined
1 teaspoon garlic -- minced
salt to taste
white pepper to taste
2 ounces dry white wine
1/2 ounce lemon juice
1 tablespoon parsley -- minced
Heat butter in a saute or fry pan over high heat.
Dredge shrimp in flour; shake off excess.
Saute shrimp until colored and crisped.
Add garlic, salt and pepper, tossing all the while.
Deglaze with the white wine and lemon.
Cook until the sauce thickens slightly.
Add parsley and toss to coat the shrimp with the sauce and parsley.
same as normal sized shrimp , it only takes a tiny bit longer
SIMPLE....
Half cup of diced chorizo (take the skin off), pound of your shrimp, garlic and some olive oil, half glass of white wine, salt to taste, hot pepper optional.
Heat up about 4 table spoons of olive oil, add the chorizo.... let soften, turn up heat & add hot pepper, two cloves of crushed garlic.... Don't let the garlic burn. Add the shrimp & the wine. Let the wine evaporate, let cook for about 5 minute or until the shrimp are done.
You can use this to top some pasta with or just share as is, eat with tooth picks, with some good bread, wine and friends.