Need new shrimp recipes!?

Question

I make the dinner specials for the restauraunt that I work at. I need some new recipes that involve shrimp as the main entree. I am tired of looking at websites and was wondering if anyone out there had any good recipes or ideas that I could use. : )

Answer 1

Hi

I live in Mozambique in a fishing village so our cuisine revolves around shrimps,fish,crab and mussels. It is of a very different flavor but internationally known amongst Portuguese speaking nations.

We do many things with Shrimp which we actually call prawn.

One of our renowned dishes is shrimps, peanuts , with chopped tomatoes, onions,coconut and garlic then served on a bed of coconut rice.

This has been and always will be a favorite with shrimp eaters.

We also have a dish called cebolada. This is with shrimps,onions and garlic. This can be served on a slice of rye bread as a starter or as a main course on coconut rice.

If you would like to know more I can ask my home cook for exact measures of each and per person. I will only be able to tell you on Tuesday as we have a long weekend for our independance day So he is having a weekend off.

Also we are renowned for a very tasty and mild shrimp curry plus a big favourite is shrimps specially marinated fried or grilled in our way.

Should be interested at all please contact me.

Regards
Di Harvey

Answer 2

Try my own receipt that I call Al's Shrimp Puffs. I use either the small salad shrimp or larger one cubed. Flavor is the same but only chewier if large ones are used. I will give you the small receipt I use (two persons) and just double for what you may require.

1 small bag Salad Shrimp (Drain water)
1 small potato (diced)
1 small onion (diced)
4 - 5 Fresh Mushrooms (diced)
4 Eggs
Salt & Pepper
1 tbl spoon flour (add more for thickness)

Whip eggs, flour and salt & pepper together (batter should be like cake mix consistancy not too thin or thick) then add to the other mixture and mix well with a fork. (DO NOT USE MILK OR WATER TO THIN MIXTURE...USE ANOTHER EGG)

Using a small scoop (1/4 cup half full) pour (one at a time) into hot frying pan with 1/2" or more hot oil and fry both sides until Golden Brown. (Deep Fryer can be used in resturant)

These go well with either Rice or Fried Potatoes. (Also serve with a small amount of Soy Sauce - great added flavor to the Puffs)

P.S. Yes... I am a Cook

Good Luck and Bon Appetti

Answer 3

These taste a littel different but there pretty good, try them at home before you cook them at the restaunt.

INGREDIENTS:
16 large shrimp, peeled and deveined
8 slices bacon
barbeque seasoning, to taste

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

Answer 4

Hey hope this will help :)

Ingredients
1 pound fresh or frozen extra-large shrimp, peeled and deveined (about 20)
2 tablespoons olive oil or cooking oil
2 tablespoons dry vermouth or white wine
2 cloves garlic, minced
Dash salt
Dash pepper
2 medium tomatoes, halved crosswise

Directions
1. Place shrimp in a plastic bag set in a deep bowl.
2. For marinade, in a small bowl combine oil, vermouth or white wine, garlic, salt, and pepper. Pour over shrimp in bag. Close bag.
3. Marinate shrimp in the refrigerator for 2 to 4 hours. Drain shrimp, reserving marinade.
4. Arrange shrimp on the unheated rack of a broiler pan. Place tomatoes, cut side up, next to shrimp. Brush shrimp and tomatoes with marinade. Discard remaining marinade.
5. Broil 4 to 6 inches from the heat about 5 minutes or until shrimp turn opaque, turning shrimp over once. Makes 4 servings.

Nutrition facts per serving:
calories: 170
total fat: 8g
cholesterol: 129mg
sodium: 164mg
carbohydrate: 4g
protein: 18g

Hope you enjoy!!!

Answer 5

Bacardi Glazed Spicy Shrimp

2-1/2 lbs fresh shrimp
6 tablespoon Bacardi black or gold rum, divided
2 tablespoon fresh lemon or lime juice
2 tablespoon vegetable oil
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1/4 teaspoon salt
1/4 cup packed dark brown sugar
1 tablespoon cider vinegar

Peel shrimp, keeping the tails intact. Place in a bowl with 4 tablespoon of the rum, lemon or lime juice, oil, garlic, red-pepper flakes and salt; toss to coat thoroughly. Cover and marinade in the refrigerator for 30 to 60 minutes. Meanwhile, prepare a charcoal fire or preheat a gas grill.

Combine brown sugar, vinegar and the remaining 2 tablespoon rum. Thread shrimp onto skewers and lightly brush with brown sugar glaze. Grill over a medium hot fire, brushing with additional glaze, until shrimp are opaque, about 3 minutes per side. The shrimp are also good broiled.

Answer 6

MEXICAN SHRIMP SALAD
2 lb chilled shrimp, peeled, deveined and cooked.
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1 cabbage, thinly sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the shrimp and avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold

Serves 3-4

Answer 7

Shrimp and Pasta: (might seem like a lot, but it is made in 15-20mins.) olive oil (1 tsp. about) 1 tables. butter 3 cloves of chopped garlic Shrimp Linguini 1 C. Dry Vermouth Wine 3 tablespoons Paprika Chopped Parsley Sharp Chedder Cheese (white) (Grated) Dishes that can go under the broiler *note: these amounts change depending on how many you make this for* Cover pan with olive oil and butter and sautee garlic until cooked. Added the wine to the pan over medium heat and let the alcohol cook out. Then added the paprika to pan and mix it together. Then add the shrimp (perferably big shrimp) to the pan and cook just until they turn pink and take out and put in a bowl. (the sauce should yield enough to add to the pasta later) Boil Linguini until al dente. Once cooked put linguini on each person's plate and put about 5 shrimp on top of the linguini. Put chopped parsley and grated cheese on top of the pasta and shrimp (as much or less parsley and cheese according to your taste). Then the sauce of olive oil, paprika and Vermouth, take that as it should be reduced and put 2 tablespoons of sauce over the pasta. Turn on broiler and once it is hot, put the dishes one by one into the over and broil until cheese is melted on top.

Answer 8

I don't know if this is "restaurant quality", but I love it anyways.

California Fried Shrimp & Walnuts

1/2 to 1 lb of shrimp
3/4 cup walnut halves
1 Tbsp sesame seeds (optional)
1 Tbsp oil
2 Tbsp soy sauce
2 Tbsp honey

Mix soy sauce & honey together in a cup. Shell shrimp. Heat oil in pan/wok. Put in walnuts & sesame seed. When they start to brown, put in shrimp and cook until pink. Pour in honey and soy mixture, coating completely.

Serve immediately, usually with rice.

Answer 9

would you like to try out one shrimp receipe which is popular in india? it's called shrimp pulav.
you need,
basmati rice, i.e. aromatic rice with long grains, 1k.g.
shrimps quarter kg.
onions, potatoe, tomato, green chilies, red chilli powder, garam masala, dhania powder, cumin seeds, ginger- garlic paste, turmeric powder, oil and butter.
wash and soak rice for 20minutes, then drain. do not rub the grains wile washing as the grains will break.
heat a little butter in a deep pan and stir washed rice in butter till it becomes a little golden, then pour boiling water, using a spoon turn the rice slowly, and cook it only till half-done. remove from fire,keep covered.
you may marinate shrimps before this, by applying salt, turmeric powder, red chilli powder, and some lime juice, for half an hour.
in a large utensil, heat enogh oil to stir-fry chooped onions, on top of it put ginger-garlic paste and fry till it becomesintegrated, add tomatoes finely chopped, all the masala powders, and boiled potato, peeled and cut into halves, put shrimps in the end, and stir till they become closed rounds, i.e. almost cooked.
mix the rice and shrimps with masala together, put only the required quantity of water, warm water, so the rice grains separate nicely after cooked.
cook covered with a lid.
serve steaming hot with garnishing of some corriander, with cucumber slices, onion rings,etc.

Answer 10

Can always grill shrimp..add some BBQ sauce to them..or
kabob/skewer them with other complimenting veggies...
Use peeled cold shrimp on a fruit kabob...
Shrimp salad stuffed tomatoes or bell peppers...
Shrimp fajuitas(sp)...
Add tiny shrimp to clam chowder...
Use a brick of cream cheese..pour cocktail sauce over it..top with tiny salad shrimp and serve with cracker variety...
=)