What are some good recipes i can make with shrimp?!
I have been thinking and i can't really think of any that actualy use shrimp besides just the shrimp and sauce which isnt really a recipe!.Www@FoodAQ@Com
Answers:
Shrimp Salad
1lb shrimp cooked and peeled
1 cup finely chopped celery
2 hard cooked eggs, chopped
2 green onions chopped
1/2 - 3/4 cup of mayonnaise!.!.your preference
salt, pepper, garlic salt to taste
2-3 tbls fresh dill weed ( this is optional~ but I like the dill ) you may add dill pickle~ chopped, instead!.
Juice from 1/2 lemon
Amounts may vary according to your preferences!.!.!. You may cut up shrimp or leave whole!. Toss all together and chill unitl ready to serve; serve it on lettuce leaf!.
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Creole BBQ Shrimp
2 sticks butter, melted
4 bay leaves
2 Tbsp!. creole seasoning (Tony Chachere's, Zatarain's, etc!.)
4 cloves garlic, minced, or more to taste
1/4 cup worcestershire sauce
1/4 tsp!. liquid crab boil seasoning
1 med!. onion, chopped
zest and juice of 1 lemon
1 lemon, thinly sliced
1/3 cup white wine
red pepper to taste
2 lbs!. fresh or thawed shrimp, in-shell
Combien all ingredients in baking dish, stirring well!. Add shrimp, either shell-on, tail-on, or totally peeled!. Any way is fine!. Toss in sauce, and bake in 425oF oven until pink and opaque, about 20 min!. Stir and toss shrimp in sauce every 5 minutes!. Serve shrimp w/ sauce and a chunk of crusty French bread for sopping up the juices!
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Greek Baked Stuffed Shrimp
1 lb!. extra-large shrimp (16-22 count), washed, deveined and butterflied with tails on
1 roll Ritz crackers, finely crushed
1/4 cup dried parsley flakes
2 Tbsp!. grated Parmesan cheese
1/2 cup butter
2 tsp!. minced garlic
1/4 lb!. scallops, finely chopped
2 Tbsp!. fresh-squeezed lemon juice
Paprika
1!. Preheat oven to 425oF!. Place each shrimp on a cookie sheet or broiler pan that has been lined with foil!.
2!. Place roll of Ritz crackers in a plastic zipper bag!. Using a rolling pin, finely crush crackers!. Add parsley flakes and Parmesan cheese and mix well!. Set aside!.
3!. In a medium-size pan, melt butter!. Add minced garlic and chopped scallops!. Cook for 1 minute!. Add lemon juice and simmer for a couple of minutes!. Remove pan from stove!.
4!. Add dry ingredients from zipper bag and stir until well blended!. Mixture should be moist enough to mold when pinched!. Top each shrimp with a mound of about 1 tablespoon of stuffing!. Sprinkle paprika over each shrimp to give color!.
5!. Place foil loosely over shrimp and bake 10 -12 minutes until shrimp begin to turn pink in color!. Remove foil and bake another 5 - 8 minutes!.
6!. Arrange on a platter decorated with fresh greenery and place sliced lemons around the dish!. Can be served with rice pilaf or oven potatoes, a vegetable and a Caesar or Greek salad!.
Serves 4-6!.
--The Advocate, July 31, 2008
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Shrimp Bisque
1 lb!.large shrimp, peeled, deveined, reserve shells
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes!. Strain and reserve the stock!. Add enough water to make 3 3/4 cups!.
Meanwhile, heat the olive oil in a large pot or Dutch
oven!. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned!. Add the garlic and cook 1 more minute!. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally!. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer!. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed!.
In the same pot, melt the butter!. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon!. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes!. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling!. Season, to taste, and serve hot!.
--Ina GartenWww@FoodAQ@Com
1lb shrimp cooked and peeled
1 cup finely chopped celery
2 hard cooked eggs, chopped
2 green onions chopped
1/2 - 3/4 cup of mayonnaise!.!.your preference
salt, pepper, garlic salt to taste
2-3 tbls fresh dill weed ( this is optional~ but I like the dill ) you may add dill pickle~ chopped, instead!.
Juice from 1/2 lemon
Amounts may vary according to your preferences!.!.!. You may cut up shrimp or leave whole!. Toss all together and chill unitl ready to serve; serve it on lettuce leaf!.
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Creole BBQ Shrimp
2 sticks butter, melted
4 bay leaves
2 Tbsp!. creole seasoning (Tony Chachere's, Zatarain's, etc!.)
4 cloves garlic, minced, or more to taste
1/4 cup worcestershire sauce
1/4 tsp!. liquid crab boil seasoning
1 med!. onion, chopped
zest and juice of 1 lemon
1 lemon, thinly sliced
1/3 cup white wine
red pepper to taste
2 lbs!. fresh or thawed shrimp, in-shell
Combien all ingredients in baking dish, stirring well!. Add shrimp, either shell-on, tail-on, or totally peeled!. Any way is fine!. Toss in sauce, and bake in 425oF oven until pink and opaque, about 20 min!. Stir and toss shrimp in sauce every 5 minutes!. Serve shrimp w/ sauce and a chunk of crusty French bread for sopping up the juices!
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Greek Baked Stuffed Shrimp
1 lb!. extra-large shrimp (16-22 count), washed, deveined and butterflied with tails on
1 roll Ritz crackers, finely crushed
1/4 cup dried parsley flakes
2 Tbsp!. grated Parmesan cheese
1/2 cup butter
2 tsp!. minced garlic
1/4 lb!. scallops, finely chopped
2 Tbsp!. fresh-squeezed lemon juice
Paprika
1!. Preheat oven to 425oF!. Place each shrimp on a cookie sheet or broiler pan that has been lined with foil!.
2!. Place roll of Ritz crackers in a plastic zipper bag!. Using a rolling pin, finely crush crackers!. Add parsley flakes and Parmesan cheese and mix well!. Set aside!.
3!. In a medium-size pan, melt butter!. Add minced garlic and chopped scallops!. Cook for 1 minute!. Add lemon juice and simmer for a couple of minutes!. Remove pan from stove!.
4!. Add dry ingredients from zipper bag and stir until well blended!. Mixture should be moist enough to mold when pinched!. Top each shrimp with a mound of about 1 tablespoon of stuffing!. Sprinkle paprika over each shrimp to give color!.
5!. Place foil loosely over shrimp and bake 10 -12 minutes until shrimp begin to turn pink in color!. Remove foil and bake another 5 - 8 minutes!.
6!. Arrange on a platter decorated with fresh greenery and place sliced lemons around the dish!. Can be served with rice pilaf or oven potatoes, a vegetable and a Caesar or Greek salad!.
Serves 4-6!.
--The Advocate, July 31, 2008
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Shrimp Bisque
1 lb!.large shrimp, peeled, deveined, reserve shells
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes!. Strain and reserve the stock!. Add enough water to make 3 3/4 cups!.
Meanwhile, heat the olive oil in a large pot or Dutch
oven!. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned!. Add the garlic and cook 1 more minute!. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally!. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer!. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed!.
In the same pot, melt the butter!. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon!. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes!. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling!. Season, to taste, and serve hot!.
--Ina GartenWww@FoodAQ@Com
Shrimp Gabriella --
!.INGREDIENTS
12 large shrimp
6 ounces provolone cheese, cut into 12 strips
1/4 cup green chile peppers, diced
6 slices bacon, cut in half
1/4 cup barbecue sauce
!.!.DIRECTIONS
1!.Peel, devein and butterfly the shrimp or prawns!. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through!.)
2!.Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp!. Fold over the shrimp and wrap with a half strip of bacon!. Secure with wooden picks!.
3!.Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink!.
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Shrimp Scampi --
!.INGREDIENTS
1 (8 ounce) package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
!.!.DIRECTIONS
1!.Bring a large pot of salted water to a boil!. Stir in pasta and return pot to boil!. Cook until al dente!. Drain well!.
2!.Melt butter in a large saucepan over medium heat!. Stir in garlic and shrimp!. Cook, stirring constantly, for 3 to 5 minutes!.
3!.Stir in wine and pepper!. Bring to a boil and cook for 30 seconds while stirring constantly!.
4!.Mix shrimp with drained pasta in a serving bowl!. Sprinkle with cheese and parsley!. Serve immediately!.
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Shrimp and Asparagus --
!.INGREDIENTS
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste
!.!.DIRECTIONS
1!.In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside!.
2!.Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente!. Drain well!.
3!.In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown!.
4!.Place butter and lemon juice in the saucepan!. Heat until the butter has melted!. Place the shrimp in the saucepan and cook until the shrimp turns pink!. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender!.
5!.Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese!. Salt and pepper to taste!. Serve immediately!.
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Fried Butterflied Shrimp --
!.INGREDIENTS
1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 1/2 cups cornstarch
2 eggs
2 cups fresh bread crumbs
5 cups oil for deep frying
!.!.DIRECTIONS
1!.Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C)!.
2!.In a large bowl, pour in water and mix in cornstarch and eggs!.
3!.Dip the shrimp into the mixture allowing them to be completely coated!. Then roll the shrimp in the breadcrumbs!. Coat the shrimp well with the breadcrumbs!. Mix up the cornstarch batter again!. Dip the breadcrumbs coated shrimp back into the cornstarch batter!. Roll the shrimp in the breadcrumbs for a second time!. Repeat for each shrimp!.
4!.Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown!.Www@FoodAQ@Com
!.INGREDIENTS
12 large shrimp
6 ounces provolone cheese, cut into 12 strips
1/4 cup green chile peppers, diced
6 slices bacon, cut in half
1/4 cup barbecue sauce
!.!.DIRECTIONS
1!.Peel, devein and butterfly the shrimp or prawns!. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through!.)
2!.Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp!. Fold over the shrimp and wrap with a half strip of bacon!. Secure with wooden picks!.
3!.Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Shrimp Scampi --
!.INGREDIENTS
1 (8 ounce) package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
!.!.DIRECTIONS
1!.Bring a large pot of salted water to a boil!. Stir in pasta and return pot to boil!. Cook until al dente!. Drain well!.
2!.Melt butter in a large saucepan over medium heat!. Stir in garlic and shrimp!. Cook, stirring constantly, for 3 to 5 minutes!.
3!.Stir in wine and pepper!. Bring to a boil and cook for 30 seconds while stirring constantly!.
4!.Mix shrimp with drained pasta in a serving bowl!. Sprinkle with cheese and parsley!. Serve immediately!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Shrimp and Asparagus --
!.INGREDIENTS
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste
!.!.DIRECTIONS
1!.In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside!.
2!.Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente!. Drain well!.
3!.In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown!.
4!.Place butter and lemon juice in the saucepan!. Heat until the butter has melted!. Place the shrimp in the saucepan and cook until the shrimp turns pink!. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender!.
5!.Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese!. Salt and pepper to taste!. Serve immediately!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Fried Butterflied Shrimp --
!.INGREDIENTS
1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 1/2 cups cornstarch
2 eggs
2 cups fresh bread crumbs
5 cups oil for deep frying
!.!.DIRECTIONS
1!.Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C)!.
2!.In a large bowl, pour in water and mix in cornstarch and eggs!.
3!.Dip the shrimp into the mixture allowing them to be completely coated!. Then roll the shrimp in the breadcrumbs!. Coat the shrimp well with the breadcrumbs!. Mix up the cornstarch batter again!. Dip the breadcrumbs coated shrimp back into the cornstarch batter!. Roll the shrimp in the breadcrumbs for a second time!. Repeat for each shrimp!.
4!.Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown!.Www@FoodAQ@Com
HAPPY COOKING!!!!!!!!Www@FoodAQ@Com
Shrimp Pasta Diablo
1 pound medium large shrimp!. Frozen, but uncooked!. Peeled and deveined (if you must)
1 tsp crushed red pepper flakes
6 tbsp good olive oil
1 1/2 tbsp salt
1/4 cup cognac or brandy
4 tbsp minced garlic (12 cloves) As much as I love garlic I don't recommend adding more
1/2 tsp sugar
28 oz can diced, unflavored tomatoes, drained
1 cup dry white wine (Sauvignon Blanc is nice, Chardonnay is not)
1/4 cup chopped parsley
1 pound linguini (angel hair doesn't work so well)
Get a big ol' pot of salted water on the stove to boil!.
Heat a heavy, 12-inch skillet on high for about 4 minutes!. This is very important; don't chicken out and go to fast!. The pan needs to be really, really hot!. I didn't get it hot enough the first time and missed out on a tremendous part of the flavor of this dish!. While the pan heats, toss the shrimp with half the red pepper flakes, 2 tbsp of the olive oil, and 3/4 tsp salt!. Stir them around to coat the shrimp and let them sit!.
When the pan is really, really, really hot, dump in the shrimp and use a wooden spoon to spread them out into a single layer!. Let them just sit there for 30 seconds; the bottoms will turn a mottled brown!. Remove from heat and stir the shrimp so their other sides are down!. Add the cognac and wait just a second or two!. Put the pan back on the heat and wave a match over the pan until the cognac lights!. Woosh - watch your eyebrows! Shake the skillet until the flames die down!. Pour the whole mess into a holding bowl!.
Let the skillet cool a bit!. Return to a low heat!. Add 3 tbsp of the garlic and 3 tbsp of olive oil!. Cook the garlic, stirring all the time until it is well cooked - straw colored, not brown!. This takes about 6 minutes and is a key step in bringing out the flavor!.
Add the rest of the pepper flakes, 3/4 tsp salt, sugar, tomatoes, and wine!. Make sure the tomatoes are drained or you'll have good tasting but watery sauce!. Simmer on medium high for 8 minutes!.
While the sauce simmers, add the pasta to the boiling water!.
Add the shrimp and all their juices, the rest of the garlic, and the parsley!. Simmer until the shrimp are hot again!.
When the pasta is done, drain it - saving 1/3 cup of the pasta water!. Put the pasta in a big bowl, add the reserved water back and about 1/2 cup of the sauce!. Toss well!.
You can now either add the sauce and serve family style, or put the pasta into bowls and top each with sauce!.Www@FoodAQ@Com
1 pound medium large shrimp!. Frozen, but uncooked!. Peeled and deveined (if you must)
1 tsp crushed red pepper flakes
6 tbsp good olive oil
1 1/2 tbsp salt
1/4 cup cognac or brandy
4 tbsp minced garlic (12 cloves) As much as I love garlic I don't recommend adding more
1/2 tsp sugar
28 oz can diced, unflavored tomatoes, drained
1 cup dry white wine (Sauvignon Blanc is nice, Chardonnay is not)
1/4 cup chopped parsley
1 pound linguini (angel hair doesn't work so well)
Get a big ol' pot of salted water on the stove to boil!.
Heat a heavy, 12-inch skillet on high for about 4 minutes!. This is very important; don't chicken out and go to fast!. The pan needs to be really, really hot!. I didn't get it hot enough the first time and missed out on a tremendous part of the flavor of this dish!. While the pan heats, toss the shrimp with half the red pepper flakes, 2 tbsp of the olive oil, and 3/4 tsp salt!. Stir them around to coat the shrimp and let them sit!.
When the pan is really, really, really hot, dump in the shrimp and use a wooden spoon to spread them out into a single layer!. Let them just sit there for 30 seconds; the bottoms will turn a mottled brown!. Remove from heat and stir the shrimp so their other sides are down!. Add the cognac and wait just a second or two!. Put the pan back on the heat and wave a match over the pan until the cognac lights!. Woosh - watch your eyebrows! Shake the skillet until the flames die down!. Pour the whole mess into a holding bowl!.
Let the skillet cool a bit!. Return to a low heat!. Add 3 tbsp of the garlic and 3 tbsp of olive oil!. Cook the garlic, stirring all the time until it is well cooked - straw colored, not brown!. This takes about 6 minutes and is a key step in bringing out the flavor!.
Add the rest of the pepper flakes, 3/4 tsp salt, sugar, tomatoes, and wine!. Make sure the tomatoes are drained or you'll have good tasting but watery sauce!. Simmer on medium high for 8 minutes!.
While the sauce simmers, add the pasta to the boiling water!.
Add the shrimp and all their juices, the rest of the garlic, and the parsley!. Simmer until the shrimp are hot again!.
When the pasta is done, drain it - saving 1/3 cup of the pasta water!. Put the pasta in a big bowl, add the reserved water back and about 1/2 cup of the sauce!. Toss well!.
You can now either add the sauce and serve family style, or put the pasta into bowls and top each with sauce!.Www@FoodAQ@Com
OMG, I am laughing my butt off thinking of Bubba in Forrest Gump listing all the ways you can cook shrimp!. Scampi, gumbo, etoufee, stew, soup, fried, boiled, cocktail, 'n grits, po' boys, 'n pasta, salad, grilled!.!.!.I could go on and on!.Www@FoodAQ@Com
Shrimp Balls would be a good one, since there are other ingredients that take away some of the "shrimp" flavor!.
http://www!.recipezaar!.com/Fried-Shrimp-B!.!.!.Www@FoodAQ@Com
http://www!.recipezaar!.com/Fried-Shrimp-B!.!.!.Www@FoodAQ@Com
Caterer!.Www@FoodAQ@Com
Gumbo or Shrimp Etouffee!.
Shrimp salad
Shrimp scampi or sauteed in a garlic/butter sauce
Fried shrimp
Fried shrimp "po-boy" sandwich
Stuffed shrimp
Shrimp quasadillasWww@FoodAQ@Com
Shrimp salad
Shrimp scampi or sauteed in a garlic/butter sauce
Fried shrimp
Fried shrimp "po-boy" sandwich
Stuffed shrimp
Shrimp quasadillasWww@FoodAQ@Com
shrimp cerola fried shrimpWww@FoodAQ@Com