I need a good recipe with shrimp as the main course........?!
I need a good recipe with shrimp as the main course........?
I've had chicken and beef for a while and I would love to cook something different, I appreciate your help..........Thanx!
Answers:
HERBED SHRIMP IN GARLIC BUTTER
3 dozen shrimp, de-veined
1 tablespoon salt
1 teaspoon oregano
1 teaspoon thyme
1/2 cup butter
5 cloves garlic, pressed
1 tablespoon fresh parsley, minced
1/4 lb. sliced mushrooms
1/4 cup butter
6 thin orange slices, for garnishing (optional)
green onions, for garnishing (optional)
Shell and de-vein shrimp, leaving tails on. Place shrimp in small bowl with salt, oregano, thyme.
In a separate bowl, cream together butter, garlic and parsley.
In a small skillet, sauté mushrooms in butter. Brush seasoning mixture lightly from shrimp, allowing some to remain. Divide the shrimp among six individual oven proof baking dishes; top with sautéed mushrooms and drizzle with remaining butter from skillet.
Spoon garlic butter mixture (as desired) on top of mushrooms.
Bake at 375°F. for 12 minutes or until done.
Garnish each serving with a thin orange slice, cut through to the center on one side and arranged in a twist over the shrimp. Top with a curl of green onion, if desired.
6 servings.
two of my faves:
caramelize diced onions and chopped garlic in olive oil
add diced tomatos (or canned)
season to your liking (oregano, basil, red pepper etc.)
flash sautee shrimp in another pan
serve on pasta with the sauce you've made
or put shrimp in a baggie or bowl
with any combination of ingredients
(lime juice and cilantro for one)
let marinate
and kebob on the grill with veggies
both are fast, easy, cheap and yummerlicious
Pepper Shrimp in Peanut Sauce
Ingredients
1 pound fresh or frozen shrimp in shells
8 ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice
1/2 cup water
1/4 cup orange marmalade
2 tablespoons peanut butter
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1 tablespoon cooking oil
2 medium red, yellow, and/or green sweet peppers, cut into strips (about 2-1/2 cups)
6 green onions, bias-sliced into 1-inch pieces
Chopped peanuts (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside.
2. Cook pasta or rice according to package directions; drain.
3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside.
4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside.
5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp.
6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm.
7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts. Makes 4 servings.
Shrimp Diane!!!!!
This dish is best if made only 2 servings at a time. If you want to make more than 2 servings, do so in separate batches but serve while piping hot.
1 and 3/4 pounds medium shrimp with heads and shells*
6 tablespoons shrimp stock, in all
3/8 pound (1 and 1/2 sticks) unsalted butter, in all
1/4 cup very finely chopped green onions
1/2 teaspoon minced garlic
2 and 1/4 teaspoons Chef Paul Prudhomme's Seafood Magic ?
1/2 pound mushrooms, sliced into 1/4-inch-thick pieces
3 tablespoons very finely chopped parsley leaves
French bread, pasta or hot cooked rice
* If shrimp with heads are not available, buy 1 pound of shrimp without heads (with shells, if possible, for making stock)
Rinse and peel the shrimp; refrigerate until needed. Use shells and heads to make shrimp stock.
In a large skillet melt 1 stick of butter over high heat. When almost melted, add the green onions, garlic and the Seafood Magic; stir well. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion.**
Add the mushrooms and 4 tablespoons of the stock; then add the remaining 1/2 stick butter in chunks and continue to shake the pan. Before the butter chunks are completely melted, add the parsely, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.
** A certain percentage of oil is released when butter is melted; shaking the pan in a back-and-forth motion and the addition of stock to the melting butter keep the sauce from separating and having an oily texture; stirring doesn't produce the same effect.
Copyright ? by Chef Paul Prudhomme
Oh, I just love answering questions that I have a good answer to!
Allow me to point your attention to the direction of basil shrimp fettuccine. This pasta dish is very simple, and yet, in my opinion, quite elegant. Shrimp and fettuccine pasta, tossed with fresh basil and butter.
You'll need:
1 pound of fresh or frozen deveined medium shrimp
6 ounces of fettuccine pasta noodles
2 tablespoons of finely minced fresh basil
1/2 stick of butter
Prep:
Rinse thawed shrimp, pat dry. Cook the pasta according to the package. In a large skillet, melt the butter. Add in the basil and shrimp, cook over med-high heat for 4-5 minutes, or until the shrimp is opaque (not able to be seen through, not clear), stirring often. Serve the butter shrimp basil mix over the pasta. For an extra touch, melt the other half of the stick of butter and place it in a little gravy boat, or something similar, and have more fresh minced basil in a small dish, so that people can add a little more "sauce" over their pasta. Also, freshly ground black pepper or Parmesan cheese might be a nice addition. This should serve about 4 people.
The menu plan I have this entree paired with includes tomato melts for the appetizer, and bruschetta (an Italian bread dish) as the side item. Chocolate strawberry pie (a kind of cheese cake) is served as dessert, and fruit spritzers are served for the beverage.
I hope this helps. Happy cooking!
shrimp and tomato rissotto:
Shrimp Cream:
2 tablespoons olive oil
1/2 pound shrimp, peeled and deveined
1/4 cup heavy cream
1 cup canned tomatoes
Risotto:
5 cups shrimp stock, recipe follows
2 tablespoons unsalted butter, plus 2 teaspoons
1/2 cup finely minced shallots
1 cup arborio rice
1/2 cup white wine
4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
2 tablespoons finely chopped Italian parsley leaves, plus 1/4 cup, chopped for garnish
2 tablespoons grated Parmesan
1 teaspoon minced garlic
12 shrimp, peeled and deveined
1 tablespoon olive oil
Special equipment: food processor
For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper.
Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
Shrimp Stock:
5 pounds shrimp shells, see Cook's Note*
1 bunch leeks, cleaned, white parts, chopped
2 carrots, chopped
2 onions, chopped
4 shallots, chopped
2 clove garlic, smashed
3 sprigs fresh thyme leaves
1 cup white wine
15 cups cold water
In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
Strain, cool and refrigerate.
*Cook's Note: To accumulate shrimp shells just keep adding shrimp peels to a freezer bag stored in the freezer until you have the required amount to make stock.
Yield: 14 cups
Preparation Time: 10 minutes
Cooking Time: 30 minutes
and: coconut shrimp:
Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Red Curry Sauce, recipe follows
1 green onion, white and green part, chopped
1 handful fresh mint leaves, hand-torn
Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
Yield: 1 cup
Enjoy!
Do one of the clambake deals, with the corn on the cob, potatoes, clams, shrimps old bay put everything in one pot add some water or beer let it go......whole red potatoes....just put those things that take longer first and the shrimp last.....u could even do this on a grill if you wanted in a pot just make sure you have lid for the steaming to take place....
this is my favorite shrimp recipe.
1 pd peeled and deviened shrimp
1 small spanish onion thinly sliced
2 plum tomatoes thinly sliced
1 lemon
1 sleeve of ritz crackers crushed
4 slices of bacon
1 tsp white wine
salt, pepper, and garlic powder to taste
heat oven to 350. use non-stick spray or butter to coat a casserole dish. place the shrimp in an even layer first. layer the onions next, then the tomato. sprinkle the wine and juice of lemon evenly over the top. add as much salt, pepper, and garlic as you like. cover with cracker crumbs. lay the bacon across the top. bake for about 30 minutes, depending on what size shrimp you have. i usually use the medium shrimp. enjoy.