I need a recipe for SHRIMP[Hurry, I'm hungry]?

Question

We want something different for our dinner tonight. I have 3/4 pound of medium size shrimp,cooked & peeled.We usually deep fry them and they are very good but we would like to try something different, preferably something with rice.We enjoy spicey food so don't hold back.HELP!! Thanks

Answer 1

grill the shrimp on sticks like kabobs and season with spices and garlic and grill them put over salad or over rice

make them a stir fry cook in a wok with olive oil garlic and vegetables like broccoli and peppers red green or green beans and put over brown or white rice

Answer 2

Ingredients:
1 lb. large shrimp, shelled and cleaned (can add some scallops too)
1/2 cup Olive Oil
1-2 Tbsp butter or margarine
1/2 cup Chile Sauce
1/4 cup Worcestershire Sauce
1 lemon thinly sliced
Juice of 1 Lemon
4 cloves garlic - minced
2-3 Tbsp minced parsley
2 tsp Paprika
2 tsp dried Oregano
3 tsp Cayenne Pepper
1 t sp Tabasco
2 Tbsp Liquid Smoke

Clean the shrimp and pat dry. Spread them out in a shallow pan. Combine all the other ingredients in a saucepan over low heat. Let simmer for 10 minutes then pour over the shrimp. Mix well and refrigerate for 2-3 hours.

Preheat the oven to 300 degrees and bake uncovered for 25 minutes, turning them at least once. The shrimp are served over or with white rice...plenty of French Bread for dipping in the sauce...and a LARGE pitcher of ice water should be close at hand.

Comments: "The more sauce the better... I often double the sauce recipe so there's plenty of extra for the rice, and the next day too."

Answer 3

SHRIMP CREOLE

Saute a chopped onion and a crushed clove of garlic in a skillet (one that has a lid if possible!)
Add a chopped green pepper.
Once the pepper is soft, add a can of tomatoes, either diced, or use the whole ones and just crush them with your hand as you add each one to the skillet. Try not to add too much of the tomato juice, just about half of it is enough for your sauce.
Add some chili pepper flakes, as much as you like (you said you like spicy, so do as you please!)
Simmer on med-low for about 10 minutes.
Add your shrimp on the surface of the sauce and cover the skillet. Continue simmering another 4-5 minutes, depending how big your shrimp are. When they're pink all the way through, you're good to go.
Serve over rice.

Answer 4

Asian Shrimp With Pasta:

It may seem like a lot of ingredients, but you'll make this often, so keep these items on hand.

1 pound unpeeled, medium-size shrimp
1 (9-ounce) package refrigerated angel hair pasta
1/4 cup lite soy sauce
1/4 cup seasoned rice wine vinegar
2 teaspoons sesame oil
6 green onions, chopped
1 cup frozen sweet green peas, thawed
3/4 cup shredded carrots
1 (8-ounce) can sliced water chestnuts, drained
1/4 cup chopped fresh cilantro
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon freshly ground pepper
2 tablespoons chopped unsalted dry-roasted peanuts

Peel shrimp, and devein, if desired. Set shrimp aside.

Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl or on a platter.

Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions and next 4 ingredients to pasta; toss.

Sauté ginger and garlic in hot vegetable oil 1 to 2 minutes. (Do not brown.) Add shrimp, lime juice, and pepper; cook 3 to 5 minutes or just until shrimp turn pink. Add shrimp mixture to pasta mixture, and toss. Sprinkle with nuts. Serve immediately.

Yield: Makes 6 servings

Answer 5

Shrimp and Wild Rice

Ingredients:

1 pkg. frozen shrimp
2 pkg. Uncle Ben's wild and long grain rice
1 green pepper
1 medium onion
1 stick butter
1-1 1/2 c. white wine
3 shakes garlic powder
dash of dill
dash of curry
dash of oregano
dash of thyme
2 Tbsp. parsley flakes
juice of 1 lemon.

In a large frying pan, saute green pepper and onion in butter. Add garlic. Add shrimp. Add spices and lemon juice. Cook until shrimp are pink. Add wine. Simmer 5 minutes. While this is cooking make the rice (follow the instructions on the box). Pour shrimp and wine mixture into the rice. Garnish with lemon slices.

Answer 6

Shrimp Martini Ceviche with Chili-Cumin Chips

http://whatscookingamerica.net/CevicheMartini.htm

Caesar Shrimp & Pasta

http://www.ilovepasta.org/recipes/Caesar_Shrimp_Pasta.html

Gazpacho-Style Shrimp & Fettucinne

http://www.buitoni.com/PubMeals/RecipeDetails.aspx?id=29305&source=10058969

Answer 7

OK, get a pot and put a little olive oil in it (1 Tbsp) and a lot of minced garlic. Saute for a couple minutes and add 1 cup basmati rice. Stir to coat. Add 1 Tbsp. curry powder and stir to mix for a minute or two. Add 2 cups chicken stock, bring to a boil, cover, reduce to simmer and cook for 20 minutes or so. During the last 5 minutes, toss in some shrimp, as much as you like and keep covered. Garnish with chopped cilantro and green onions.

Enjoy!

Answer 8

SOOO EASYYY!!!!


just met a stick and a half of butter, and put 2 cloves or so of minced garlic in there and add the shrimp (devained and unshelled or whatever haha) and mix to coat the shrimp. serve over warm fetticini (cant spell) noodles. you can add some fresh parsly if you want it would be good, or even some parmasan, DELICIOUS!



orr...

make shrimp alfredo!



make a simple white sauce, add about 1/3 cup parmasan noodles and 1 chicken bullion, mix in shrimp and parsly serve over noodles delicious.

those are meals that usually are expensive and delicious at resteraunts :D

Answer 9

Spicy Shrimp!

Answer 10

uhh...try this one. btw, there r alot more at http://www.google.com/base/search?hl=en&gl=us&a_n0=recipes&a_y0=9&a_o0=0&a_v1=shrimp&a_y1=1&a_n1=Main+ingredient&a_o1=0&a_u1=&a_v2=american&a_y2=1&a_n2=Cuisine&a_o2=0&a_u2=&Submit=Go&oi=gb_refinement&ct=more-results

SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE

8 cups water
5 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon whole black peppercorns
24 uncooked large shrimp, peeled, tails left intact, deveined
3 large English hothouse cucumbers
1/3 cup safflower oil or grapeseed oil
1/3 cup Champagne vinegar or white wine vinegar
2 medium shallots, minced
3 tablespoons chopped fresh dill
1/4 teaspoon sugar

8 large butter lettuce leaves




Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.)

Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.

Makes 8 servings.
Bon Appétit
June 2002