does any one have any ideas for shrimp? im tiered of curry shrimp !!!!!?

Question

needs to be spicy and flavorfull

Answer 1

This is a favorite of mine, and presumably of my family and friends, as any time I make it, it disappears quickly. (per 1 pound of shrimp) in a saute pan melt 1/2 stick butter over low heat, then add 1 cup Marsala Wine, 3 cloves garlic peeled but whole, 1 tsp fresh ground pepper, 1tsp worchestershire sauce and heat over low heat until reduced about 1/2. Set aside. Over a hot grill or skillet, quickly cook the shrimp until pink (approx 2 minutes), then add the shrimp to the sauce you made. Simmer over low heat for an additional 5 minutes. Serve over a bed of steamed rice. Simply delicious.

Answer 2

SHRIMP FRA DIABLO
1 tsp. olive oil
1/4 c. minced onion
4 cloves garlic, crushed
2 chili peppers, split & seeded
1/2 c. tomato paste
1/2 c. lemon juice
1/2 c. red wine vinegar
1 c. water
1 tbsp. low sodium soy sauce
1/8 tsp. cayenne pepper
1 1/2 tsp. minced fresh basil
1 3/4 lb. shrimp, peeled & cleaned
Dash of hot pepper sauce

Heat the oil in a large skillet. Add the onions, garlic and peppers; saute for 5 minutes. Add tomato paste, lemon juice, vinegar, water, soy sauce, hot pepper sauce, and cayenne. Simmer, uncovered for 10 minutes. Cool to room temperature. Stir in basil. Brush the shrimp with the sauce. Broil the shrimp, about 4" away from the heat, 4 to 5 minutes on each side, basting often. Serve with remaining sauce. Serves 6, 179 calories, 3 g of fat.

www.cooks.com

Answer 3

mexican shrimp cocktail

Ingredients:
2 lb shrimp, cooked, peeled and deveined. Chilled.
4 med tomatoes, diced
1 bu cilantro, finely chopped
1 fresh jalapeno, diced
2 cloves garlic, crushed
1 onion, diced
1 large avocado, diced.
1 large bottle ketchup
1 jar cocktail sauce, hot or mild
hotsauce, like tabasco or tapatio
6-8 lemons
saltine crackers

In a bowl, add shrimp and squeeze lemon juice from 1 or 2 lemons on it. Put back in fridge.

In a large stock pot, add 4 cups cold water.
Add the entire bottle of ketchup, cocktail sauce, cilantro, jalapeno, garlic, onion, tomatoes. Stir content until completely mixed.

Squeeze 4 lemons into the mix. Add hot sauce to the mix according to taste. If you like it hot, add 6-10 tsp. If you want it mild, add a 3-4 shakes (approx 2 tsp).

In a bowl, Add the tomato mixture into the mug then add a serving of the chilled shrimp and serving of avocado. Serve chilled and with crackers.

To make the cocktail hotter, add more hot sauce.
To make tangier, add more lemon juice and ketchup.

Serves 4-6

Answer 4

This is very easy and quick!

Sautee fully cooked, peeled, and deveined shrimp (with tail on or off) in real butter and add: Creole seasoning or crushed red pepper, Lawry's season salt, a little bit of garlic and lemon pepper. You only have to sautee until hot since shrimp is precooked. Serve over Minute Rice. For an extra zing to your rice add some creole seasoning (or Lawry's) to the water when it is boiling and your rice won't be bland!

If you make too much you can save and reheat. Also good over noodles or by itself!

Answer 5

Spicy Shrimp Creole
1 1/2 Pounds unpeeled fresh shrimp (or to save time use pre cleaned shrimp)
1 small Onion -- chopped
1 small Green pepper -- chopped
1/2 cup Chopped celery
2 medium Cloves garlic -- minced
2 tablespoons Butter or margarine -- melted
16 ounces Can whole tomatoes
drained and chopped
1 (8-ounce) can tomato sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon Dried whole oregano
1/2 teaspoon Dried whole thyme
1/8 teaspoon Red pepper
Hot cooked rice
Peel and devein shrimp. Saute onion, green pepper, celery, and garlic in butter in a Dutch oven until tender. Stir in tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme, and red pepper.
Cook over medium heat, stirring occasionally, about 15 minutes or until desired consistency. Stir in shrimp, and simmer over medium heat 5 to 10 minutes or until shrimp are done. Serve over rice. Yield: 4 to 6 servings.

Answer 6

Shrimp Scampi

Answer 7

Tempura Shrimp

Answer 8

2 Tbl sp fresh chopped ginger
" garlic
" shallot
1 c soy sauce
1/4 c sesame oil
1/4 c red wine vinegar
1/2 c sherry
1c terriyaki
2 Tbl sp five spice
1Tbl sp powdered ginger
1 1/2 c water
2 c brown sugar
1/4 sambol olek or 1/8 c Tabasco
1 Tbl sp Worcestershire

mix chopped items together and set aside
put all other ingredients into saucepan and bring to boil, reduce heat and simmer
mix 4 Tbl sp corn starch w/ 1/2 c water add to sauce pan mixture and stir to thicken. remove from heat.

Saute Shrimp w/ fresh veggies, when turning shrimp add garlic, ginger, shallot mix. Finish with sauce when shrimp are cooked. Serve over rice

Answer 9

Shrimp Scampi is my favorite but here's another good one:

Citrus Shrimp Skewers

12 oz. uncooked shell-on medium shrimp (about 30-40)
2 lemons
2 limes
1/2 cup orange marmelade
1 Tbl. vegetable oil
1 large garlic clove, pressed
1 Tbl. snipped fresh parsley
1/4 teas. ground red pepper (you could add more if you wanted it spicier or probably use red pepper flakes too)

Peel and devein shrimp, leaving tails on. Thread shrimp onto four 12" skewers; place in large resealable plastic food storage bag.

Juice lemons to measure 1/4 cup juice, juice limes to measure 1/4 cup juice. Pour juices into small bowl. Add orange marmelade and oil. Press garlic into bowl.

Snip parsley and add parsley and red pepper to bowl. Whisk until blended. Reserve 1/4 cup of the marinade for basting. Pour remaining marinade over shrimp. Marinate in refrigerator 45-60 minutes, turning occasionally. Do not marinate longer or shrimp will become soft and mushy.

Prepare grill for direct cooking over medium coals. Remove skewers from marinage; discard plastic bag with marinade. Place skewers on grid of grill and brush with reserved marinade using basting brush. Grill uncovered 5-6 minutes or until shrimp appear opaque, turning once with tongs and brushing with marinade.

Yield: 4 servings

Answer 10

How about SHRIMP ALFREDO?
Prepare your pasta, I prefer angel hair, and while you are doing that in a large non stick skillet, (you can either make your on alfredo with heavy cream,white wine, Parmesan cheese and butter) or you can cheat and use a large jar of your favorite alfredo sauce and heat it up. when you start draining your pasta, add the shrimp (preferably tails off) to the alfredo and heat until the shrimp are done
(about two(2) minutes for a pound of thawed shrimp) Plate your pasta, I use bowls, pour the alfredo and shrimp mixture evenly over the pasta's garnish with a little more Parmesan and finely cut chives. serve with garlic bread, serves four(4) enjoy!!!!!