What is a good recipe for shrimp?

Answer 1

Shrimp Scampi

INGREDIENTS:
2 pounds shrimp, peeled and de-veined
1/3 cup olive oil
1/3 cup vermouth
2 large cloves garlic, crushed
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice, about 1 large lemon
PREPARATION:

Heat oil over medium low heat in a large skillet. Sauté shrimp; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated. Sprinkle with parsley and lemon juice. Gently stir. You can buy an oval ramekin to serve these in our use a toothpick!

Answer 2

Onions sliced, 1/2 an inch of shrimp paste, tomato quarted. Fry all in 1 1/2 Tbsp oil, add in shrimp, spinkle alittle water if too dry. Season with a tiny bit of saly and 1 Tbsp sugar. Stir fry and turn off heat when shrimp is cooked.

Answer 3

Stir-Fried Shrimp with Broccoli

Makes 4 servings

Ingredients:

1 1/2 lbs. uncooked jumbo shrimp, peeled and deveined
1 red chili, seeded and chopped
1 clove garlic, chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon peanut oil
12 oz. broccoli florets
2 teaspoons cornstarch
1/2 cup fish stock
cooked rice or noodles to serve

Preparation:

Place shrimp in large bowl. Add chili, garlic and sauces and mix well. Marinate 30 minutes, or longer if time allows.

Heat oil in large frying pan or wok over high heat. Add broccoli and stir-fry 2-3 minutes. Remove.

Mix cornstarch with 1 tablespoon of stock in a cup. Drain shrimp, reserving marinade. Add shrimp to hot pan and stir-fry for 1 minute, or just until they turn opaque. Add broccoli, reserved marinade, cornstarch mixture and remaining stock and cook, stirring constantly, until sauce boils and thickens.

Serve immediately with rice or noodles..

Answer 4

Key to good shrimp --- don't overcook!

Pasta with Shrimp in Tomato Cream

Prep time: 15 Min.
Cooking time: about 20 ming.

1/3 cup sun dried tomatoes packed in oil
1 to 2 cloves garlic, minced
1 pound med.-large raw shrimp, shelled and deveined
1/4 cup thinly sliced green onions (including tops)
1-1/2 T. chopped fresh basil leaves or 1 t. dry basil leaves
1/4 t. ground white pepper
1 cup whipping cream
10 oz. dry. linguine
Grated Parmesan cheese

Prepare linguine. Drizzle with a little olive oil when finished to prevent sticking.

Drain tomatoes, reserving 2 T. of the oil. Sliver tomatoes and set aside. Heat oil from Tomatoes in a wide frying pan over medium-high heat. Add garlic and shrimp. Cook, stirring often, until shrimp are opaque. Lift out and set aside.

Add tomatoes, onions, chopped basil, pepper, broth vermouth, and cream to pan. Bring to a boil over high heat; boil, stirring occasionally, until reduced to about 1-1/2 cups. Return shrimp to pan and stir just until heated through.

Serve over linguine. Garnish with fresh grated parmesean cheese.

Answer 5

For 1 kilo of shrimp, use 1 pack of coconut milk. Bring to boil with a dash of rock salt. Boil for 10 minutes then serve.

Answer 6

Firecracker Shrimp [based on P. F. Chang's China Bistro]

2 tablespoons canola oil
8 ounces 36-40 shrimp
7 baby carrots, halved lengthwise
1/2 cup water chestnut slices
20 to 24 snow peas (china peas)
1 large scallion - white part - 1/4-inch minced
1 large garlic clove, chopped fine
2 tablespoons sherry
1 tablespoon sambal chili paste ("Rooster" label)
1/4 teaspoon ground white pepper
2 teaspoon ground bean sauce
Cilantro (for garnish)
Cornstarch slurry (1 teaspoon cornstarch blended
with 1 ounce water)

Sauce
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 ounces water
2 teaspoons white vinegar

Assemble sauce ingredients and put aside.

Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked. Add water chestnuts, snow peas and garlic. Saute briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness: of the ground bean sauce, reduce heat and add sherry.

Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). Serve with steamed rice on platter or in large bowl, garnish with cilantro.

Answer 7

Zatarain's New Orleans Style
or
Zatarain's Dirty Rice
and mix in about one or two pounds of Shrimp...
easy ..simple..fast..and you can't beat the taste..for a fast and very easy food to make..

smile
good luck

Answer 8

Garlic and ginger then fried in a wok with spring onion, a bit of chilli honey and some vegetables (MangeTout, baby sweet corn and green and red pepper, mayeb some onion too)

Answer 9

Scampi over Linguine

Answer 10

boil them or steam them in a sprite (softdrink) w/ lemon then serve them w/ soy sauce w/ some chilli