I need a good way to prepare and serve shrimp?!
I need a good way to prepare and serve shrimp?
I do not have much in the way of seasonings but I need some ideas. I also need ideas for some sides to go with it?
Answers:
Put some olive oil in a saute pan, add some chopped garlic, throw in some crushed red pepper flakes, a little basil and oregano (if you have them), some S&P...heat it up until garlic is soft and throw in your shrimp...cook em till they turn pink. Mix it up with some cooked pasta & top with parmesan cheese!
Shrimp cocktail
32 shell-on (21 to 25 count) tiger shrimp
For the brine:
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
For the cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning
Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
Shrimp cocktail is a very good summer snack and always serve with margaritas =]
make coconut shrimp
Using medium to large shrimp(cleaned are more expensive, but saves time). Salt, pepper, garlic. Brush on some butter. If you have skewers put them on skewers with pineapple chunks in between. Grill outside or put them in the broiler for maybe 5-7 minutes tops. Or you could get jumbo shrimp, fan them and make a mixture of breadcrumbs, crabmeat, salt, pepper, garlic and some chopped celery, and stuff them. Oh yeah--put a beaten egg or two in the stuffing to make it moist. Put a small pat of butter on each. Stick them in a broiler until the stuffing gets crisp.
Sides---steamed asparagus works. Lightly salt and coat with olive oil. Steam until tender.
shrimp pasta
small amount of olive oil in a deep frying pan, slice vegetables of your choice ( onions, mushrooms, bell peppers, broccoli, capers) add to oil, stir fry for about 4 to 5 minutes, add shrimp and cook 2 to 3 minutes, season with garlic, salt and pepper, pour about a cup of whipping cream and bring to low boil. Total cooking time is about 10 minutes. ( Bowtie Pasta can be put on boil while you are slicing the vegetables.) When pasta and dish is ready, drain pasta and pour the shrimp over the pasta. Serve chilled white wine.
CURRY SHRIMP!!!
DELICIOUS AND DIFFERENT
1 teaspoon black mustard seed
1 cup finely-chopped onion
1/2 cup chopped poblano pepper
1 teaspoon ground turmeric
1 tablespoon ground coriander
5 tablespoons canola or neutral vegetable oil
1 cup each julienned carrots and green bell pepper
1 cup each sliced okra and diced eggplant
1 cup peeled, seeded, diced tomatoes (tomato concasse)
1/2 pound shrimp, peeled and deveined
1/4 cup shredded unsweetened coconut
1 teaspoon salt
2/3 cup plain yogurt
2 tablespoons butter, melted
2 tablespoons chopped parsley, for garnish
Curry oil, for garnish
Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and saute 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat. Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with curry oil.
CURRY PASTE (and Curry Oil):
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
2 teaspoons ground cloves
1 teaspoon tumeric
2-inch piece ginger, peeled and chopped
1/3 cup white vinegar
In a spice or coffee mill, grind spices and ginger until very finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste. To make curry oil, mix half of paste with 1 cup vegetable oil.
Take italian dressing and marinate the shrimp for no more than 1/2 hour. Then put them under the broiler for about 2 minutes per side, or if you have the grill out toss them on there. This is the easiest recipe that everyone loves.
Serve it with seasoned rice or cous cous. When I say seasoned I mean cook it in the appropriate amount of stock or broth. Right before you are about to serve it dump in some parm, cheese, maybe some fresh diced pepper or onion, or pine nuts. Just something a little bit crunchy that will lighten it up a little. And of course some type of veggie.
Or you could serve this same shrimp in a salad with parm cheese and italian dressing.
If you're looking for something simple without a lot of ingredients, here is a good one. Put some olive oil in a pan with 8 cloves of garlic and cook for about 30 seconds. Add a bottle of beer (doesn't really matter what kind) and some red pepper flakes. Cook that together for a couple of minutes until the flavors meld and add headless shrimp with the shells on. Cook for about 4-5 minutes, or just until the shrimp turn pink. It's the yummiest version of boiled shrimp I've ever had. Serve with any veggie or a salad.
This is more of an appetizer than an entree, but I LOVE it. Mexican Shrimp Cocktail
1 LB cooked & peeled shrimp
12 oz can of V8 Spicy tomato juice
2 - 3 fresh jalapenos de-seeded & chopped
1-2 limes
salt to taste
1/2 bunch of cilantro (optional)
Mix the shrimp, V8 juice, jalapenos and cilantro. Squeeze the juice from the lime into the mixture and add salt (add lime juice and salt to taste).
I use plenty of lime juice, but I love lime juice and lemon!!! Serve with crackers, or eat with a fork. :) Yummy! Damnit...now I'm craving it!
Here ya go this is the best shrimp I have ever eaten if you like this recipe you can find more at
http://tastefullysimple.com/web/dgoodacr...
Balsamic & Basil Shrimp & Feta Scampi
Ingredients
8 oz. pkg. spaghetti
1 1/2 lbs. peeled, deveined shrimp
10 oz. pkg. frozen snow pea pods
1/3 cup Balsamic & Basil Dipping Oil
4 sliced green onions
1/4 tsp. freshly ground black pepper
1/2 cup crumbled feta cheese
Directions
Add pasta to boiling water; cook 9 minutes. Add shrimp to pasta; cook additional 3 minutes or until shrimp turn pink. Drain pasta over pea pods in colander. Place in serving bowl; add Balsamic & Basil Dipping Oil, onions and pepper. Toss lightly; sprinkle with cheese. Makes 4 servings.