Recipes for cooking Large size shrimp?!
Wrap with bacon
Cook on medium low heat (the shrimp will be done when the bacon is done), when bacon is crisp on one side and the shrimp appears halfway cooked, flip and finish cooking the other side...then..remove from heat..put on plate (or paper towel if u want to drain some fat)...squeeze lemon on top of bacon wrapped shrimp. No one has ever not liked this recipe (unless u don't eat bacon or shrimp).
~G
Answers: Here's a great easy one.
Wrap with bacon
Cook on medium low heat (the shrimp will be done when the bacon is done), when bacon is crisp on one side and the shrimp appears halfway cooked, flip and finish cooking the other side...then..remove from heat..put on plate (or paper towel if u want to drain some fat)...squeeze lemon on top of bacon wrapped shrimp. No one has ever not liked this recipe (unless u don't eat bacon or shrimp).
~G
peel and saute with butter, soy sauce and a dash of brown sugar. Serve with white rice and enjoy!
***Ultimate Shrimp and Grits***
For the grits:
3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
For the shrimp:
2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced
1 pound andouille or spicy Italian spicy sausage, cut in chunks
1/4 cup all-purpose flour
2 cups chicken stock
2 to 3 bay leaves
2 pounds large shrimp, peeled and deveined, tails on
Pinch cayenne pepper, adjust to personal preference
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, sliced
For the grits:
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
For the shrimp:
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
sea scallops go great w/ large shrimp in a sour cream based sauce sauteed w/ scallions ,red bell sliced thinly ,1 japanese chili pepper, very light fresh ginger ,ground lemon peel + spices of your liking . serve w/ spanish rice .