Looking for good shrimp recipes. Can you help?

Answer 1

louisiana shrimp creole

INGREDIENTS
1/2 cup finely diced onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined
DIRECTIONS
In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Answer 2

1

Answer 3

Scampi (over fettucinne) would be my first choice. I posted the recipe here recently (try a search here). This recipe is very close, if not the same as a restaurant by the same name in So. California, Killer Shrimp.

Killer Shrimp

1/4 cup butter
1-1/2 tbl olive oil
1 tbl chili sauce
2 tbl, Worcestershire sauce
2 tsp lemon juice
1/2 lemon, thinly sliced, with skin
6 to 8 cloves garlic, crushed
1 tsp fresh parsley, chopped
*1 tbl red pepper flakes
1 tsp oregano
*1 tbl Tabasco, (or any good red pepper sauce)
1 lb jumbo shrimp

Combine all ingredients except shrimp and simmer briefly; cool. Wash, peel, and devein shrimp; dry and marinate 8 hours in the sauce.

Preheat oven to 300. Place shrimp and marinade in a shallow baking pan and bake 10-12 minutes until shrimp is cooked. Do not over cook. Serve in soup bowls with a good French or sourdough bread to mop up the juices.

*Adjust Tabasco and red pepper flakes if you prefer a milder sauce.

Answer 4

Shrimp Tempura

INGREDIENTS
1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined
2 quarts oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder
DIRECTIONS
In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

Answer 5

Try this:
Scampi
1-2 lbs. jumbo shrimp
juice and zest of one lime or lemon
1/4 tsp. red pepper flakes
2 tbs. butter or olive oil
3 cloves mashed garlic(more if you like it)
salt to taste
chopped parsley for garnish (optional)

Saute the garlic and red pepper flakes in a frying pan with the oil or butter until fragrant,add salt. Add the shrimp and cook till no longer pink, about 8-10 minutes. Taste for seasonings. Remove from heat and add the zest and the lemon or lime juice. If you like, you can garnish it with chopped parsley.
Serve over cooked angel's hair pasta or Caribbean rice(Zatarain's)

Answer 6

"Garlic Shrimp"

1/4 cup olive oil
4 large cloves garlic; finely minced
1 tsp. red pepper flakes
1 lb. medium shrimp (prawns); peeled and deveined
2 tbsp. fresh lemon juice
2 tbsp. dry sherry
1 tbsp. paprika
Salt and freshly ground black pepper
Chopped fresh flat-leaf (Italian) parsley for garnish

In a saute pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes; saute 1 minute. Raise heat to high; add shrimp, lemon juice, sherry and paprika. Stir well, then saute, stirring briskly, until the shrimp turn pin and curl slightly., about 3 minutes. Season to taste with salt and pepper; sprinkle with parsley. Serve hot.


"Avery Island Deviled Shrimp" - 4 servings

Deviled Shrimp Sauce (recipe follows)
1 egg; slightly beaten
1/4 tsp. salt
2 cups cleaned cooked shrimp
1/2 cup dry bread crumbs
1/4 cup butter or margarine
2 cups hot cooked rice

Prepare Deviled Shrimp Sauce. Mix eggs and salt. Dip shrimp into egg mixture, then coat with bread crumbs.
Melt butter in medium skillet. Add shrimp; brown on both sides. Arrange shrimp on rice; pour sauce over shrimp.
DEVILED SHRIMP SAUCE
1 medium onion; chopped (about 1/2 cup cup)
1 clove garlic; minced
2 tbsp. butter or margarine
1 (10 1/2 oz.) can condensed chicken broth
1/2 cup water
2 tbsp. steak sauce
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/4-1/2 tsp. red pepper sauce
1-2 tbsp. lemon juice

In medium saucepan, cook and stir onion and garlic in butter until onion is tender. Stir in chicken broth, water, steak sauce, mustard, salt and red pepper sauce.
Heat to boiling; simmer 15 minutes. Stir in lemon juice. (About 1 1/2 cups.)

Answer 7

SHRIMP GUMBO
(serves 4)

1/2 pound smoked sausage, cut into 1/4 inch rounds
1/4 cup vegetable oil
1/2 (4 pound) chicken, cut into parts
1/3 cup all-purpose flour
1 cup chopped onion
1/4 cup chopped green onions
1/3 cup green bell pepper, finely chopped
1 tablespoon chopped fresh parsley
1-1/2 teaspoons minced garlic
1 pound medium shrimp - peeled and deveined
4 cups water
salt to taste
ground black pepper to taste
1/8 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 bay leaves
file powder

In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.

Answer 8

This came from a class that I took, and it is really easy and good. It is a little different Shrimp Scampi that you might be used to, but different is good!

SHRIMP SCAMPI - CLASS

SERVES 4

24 SHRIMP- RAW-DE VINED-WASHED-BUTTERFLIED
2T BUTTER
2 SHALLOTS,chopped
2 CLOVES OF MINCED GARLIC
2T CHOPPED FRESH PARSLEY
½ LEMON
MARINARA SAUCE (BELOW)

METHOD

1.COMBINE INGREDIENTS FOR SAUCE AND SET ASIDE.
4OZ. MARSALA WINE OR SHERRY
1 CLOVE GARLIC, MINCED
2 SHALLOTS, chopped
1 TOMATO peeled and chopped
½ t OREGANO
1/8 t NUTMEG
2T SLICED MUSHROOMS
2T TOMATO PUREE

MELT BUTTER, ADD SHALLOTS AND GARLIC, SAUTE
ADD SHRIMP AND SAUTE UNTIL DONE
SQUEEZE LEMON OVER, AND SPRINKLE PARSLEY OVER SHRIMP. CONTINUE TO SAUTE 1 OR 2 MIN.
ARRANGE SHRIMP ON PLATE; NAPE ½ OF COOKING BUTTER OVER SHRIMP.
ADD INGREDIENTS OF SAUCE TO REMAINING BUTTER AND ALLOW TO REDUCE, STIRRING CONSTANTLY.
NAPE SAUCE OVER SHRIMP AND SERVE IMMEDIATELY.

Answer 9

shrimp cocktail
Court Bouillon:
10 cups of cold water
2 medium carrots, sliced
2 stalks celery, sliced
1 large onion, sliced
1/2 bunch parsley
5 sprigs fresh thyme
1 bay leaf
Shrimp:
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon or Lime wedges

To make the court bouillon: Combine the water, carrot, celery, onion, parsley, thyme, and bay leaf in a large pot and bring to a boil. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 30 minutes.
Meanwhile devein the shrimp. Hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8 of an inch down from the top. Gently push the skewer through the shell, so it crosses the shrimp right under the vein. Place you forefinger over the spot the vein and skewer meet, and gently pull the skewer up to remove the vein. Repeat with the remaining shrimp.
Strain the court bouillon into a bowl and then return to the large pot. Bring to a boil and add the salt. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp if desired. Refrigerate the shrimp if not serving right away

spicy glazed shrimp
Glaze:
2 tablespoons paprika
2 sticks butter
10 cloves garlic
1 1/2 tablespoons cayenne
1/2 cup tomato paste
1 tablespoon sugar
2 tablespoons salt
Shrimp:
16 large shrimp, peeled and deveined, tails on
Cooking oil
16 basil leaves, for garnish



Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use.
For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick.

To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature.


salt and pepper shrimp
2 pounds extra-large shrimp, shells on
Peanut oil, for frying
2 large eggs
1 cup chilled club soda
3 cups cornstarch
Kosher salt and freshly ground black pepper
2 serrano chilies, sliced
2 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons chopped fresh cilantro, plus more for garnish
1 tablespoon low-sodium soy sauce
1 tablespoon sake

With kitchen shears, cut through the shell of the shrimp down the back to the tail. Remove the vein and rinse them well. Butterfly the shrimp by cutting almost all the way through the shrimp with a knife. Pat dry and set aside.
Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F.

While the oil is heating, whisk the eggs and club soda together in a large bowl. Whisk in 2 cups cornstarch making sure to get out any lumps. The batter should be the consistency of heavy cream. Season generously with salt and pepper -
Put the remaining cornstarch on a platter and season it well with salt and pepper. Working in batches, dredge the shrimp in the cornstarch and shake off any excess. Dip the shrimp in the batter and let the excess batter drip off. Slide the shrimp into the hot oil and cook about 3 minutes until golden brown, turning them once during cooking. Remove and drain on paper towels. Scoop out any floating bits of batter from the oil, they will burn. Season the shrimp with salt and pepper while they're still hot and put them onto a serving platter.

When all the shrimp have been cooked, carefully pour out all but 2 tablespoons oil into a safe container. Add the chilies, garlic, and ginger and stir-fry for about 1 minute. Take the wok off the heat and pour in the soy sauce and sake. Cook for 1 minute, then pour this mixture over the fried shrimp. Garnish with cilantro

coconut fried shrimp
1 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
1 lb. cleaned shrimp
1 egg, slightly beaten
Oil for frying

MIX coconut, flour, salt and pepper. Dip shrimp in egg; roll in coconut mixture.
HEAT oil in large deep skillet on medium heat to 325°F.
ADD shrimp; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedges or a sauce, if desired.

shrimp with tomatoe and feta cheese

1/2 cup chopped onions
2 Tbsp. oil
1 can (28 oz.) Italian-style plum tomatoes, drained, cut up
1/3 cup dry white wine
2 tsp. dried oregano leaves
1 lb. cleaned medium shrimp
1 pkg. (4 oz.) Crumbled Feta Cheese
2 Tbsp. chopped fresh parsley
2 cups hot cooked MINUTE White Rice

COOK and stir onion in hot oil in large skillet on medium heat 3 min. Add tomatoes, wine and oregano; mix well. Reduce heat to low; cook 5 min. or until thickened, stirring occasionally.
ADD shrimp. Cook 3 min. or until shrimp are pink, stirring frequently.
SPRINKLE with cheese; cook 1 min. Stir in parsley. Serve over rice.