Shrimp Recipes?

Question

I went fishing at the weekend on my new boat, The Mary J Bilge, a 130 ton shrimp trawler docked in Grimsby, she's a real beauty. Call it beginners luck if you like, but a managed to bag best part of half a ton of the little buggers. Spent all day Sunday peeling them and I'm now ready to go. Looked through Jamie Olivers and Delia Smith's books, not a thing. Ideally looking for a recipe that starts with take half a ton of shrimps and a large pot...thoughts anyone

Answer 1

10,000 Shrimp sandwiches:

Take half a ton of shrimp, place between 20,000 slices of buttered bread, eat.

Answer 2

Shrimp Scampi (Lovely)

Ingredients:

1 lb. large raw shrimp
1/2 c. butter or margarine
6 cloves garlic peeled and crushed
2 Tbsp parsley, chopped
1 1/2 tsp. grated lemon peel
2 T. white wine

Preheat oven to 400 degrees. Shell shrimp and devein. Wash under running water and drain well on paper towels. Melt butter in a 13 x 9 x 2 inch baking dish in oven. Add garlic, salt, and 1 Tbsp parsley. Mix well. Arrange shrimp in single layer in baking dish. Bake uncovered for 5 minutes. Turn shrimp. Sprinkle with white wine, lemon peel and remaining parsley. Bake 8 to 10 minutes longer or until shrimp are tender. Serve with drippings over toast cubes or in baked shells.

Answer 3

Level of difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 10 minutes


Ingredients
110g Rice noodles, (medium width, about 3mm thick)
2 tbsp dried shrimps
175g raw headless tiger prawns, (if frozen, thoroughly defrosted)
3 tbsp groundnut oil, or other flavourless oil
2 garlic cloves, peeled and crushed
2 red chillies, deseeded and finely chopped
0.5 red onion, thinly sliced into half-moon shapes
2 tbsp Fish Sauce
1 large lime, juice only
2 large eggs, lightly beaten

For the garnish
2 tbsp coriander leaves
50g natural roasted unsalted peanuts, roughly chopped or crushed in a pestle and mortar
2 Spring onions, chopped, including the green parts


Method
1. The way to tackle this is by having all the ingredients on the list prepared and assembled in front of you.

2. First of all place the dried shrimps in a jug, cover with some boiling water and soak for 10 minutes, then do the same with the noodles, placing them in a bowl and making sure they're totally submerged in boiling water.

3. After this time, drain the noodles in a colander and rinse them in cold water, then drain the shrimps. Now, to prepare the prawns, peel off and discard the shells, then you need to de-vein them. To do this, make a slit all along their backs using a small, sharp knife and remove any brownish-black thread, using the tip of the knife to lift it out. Now chop each prawn into 3.

4. When you're ready to start cooking, heat the oil in the frying pan or wok over a high heat until it is really hot. Then, first add the garlic, chilli and red onion and fry for 1-1 1/2 minutes, or until the onion is tender, then, keeping the heat high, add the soaked dried shrimps and the prawns and fry for a further 2 minutes, or until the prawns have turned pink and are cooked. After that add the fish sauce and the lime juice, then stir this around for just a few seconds before adding the noodles.

5. Now toss them around for 1-2 minutes, or until the noodles are heated through. Next add the beaten egg by pouring it slowly and evenly all over. Let it begin to set for about 1 minute, then stir briefly once more until the egg is cooked into little shreds.

6. Then mix in half the garnish and give one final stir before serving absolutely immediately in hot bowls with the rest of the garnish handed round to be sprinkled over.


Potted Shrimps with Melba Toast
by Curtis Stone


From Curtis Stone, a simple but elegant starter that can be prepared well in advance

Servings: 4
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 5 minutes


Ingredients
150g unsalted butter, softened, plus extra for greasing
450g cooked small brown shrimps, peeled
good pinch of ground mace
squeeze of lemon juice
1 tbsp chopped flat-leafed parsley
freshly ground black pepper

For the Melba toast:
4 slices white bread, crusts removed
Butter, for spreading


Method
1. Lightly grease four 150ml ramekins with butter and place in the freezer to chill.

2. In a large bowl, mix together the 150g of butter, shrimps, mace, lemon juice, parsley and a good grinding of black pepper.

3. Press the shrimp mixture into the ramekins and chill in the fridge.

4. Just before serving, make the Melba toast. Toast the bread on both sides. Cut through each slice between the two toasted sides, so you end up with eight very thin pieces. Scrape any soft bread from the surface. Spread with butter and toast again. The toast will then curl up.

5. Turn out the shrimp mixture onto serving plates and serve with the warm Melba toast.

Answer 4

Was here on Y Answers for something unrelated, but this topic was shown on the sidebar...

Answer 5

Why are all the answers so dull and short these days?

Answer 6

go to allrecipes.com!