Anyone know any good recipes for shrimp?

Question

I'm not a great cook but I love shrimp. I'm looking for some simple recipes.

Answer 1

Here's the best recipe I've ever tried
INGREDIENTS
1 (10.75 ounce) can condensed tomato soup
2 (.25 ounce) envelopes unflavored gelatin
1/2 cup cold water
6 ounces cream cheese, softened
1 cup mayonnaise
1 pound cooked shrimp
1 cup minced celery
1/2 cup green onions, minced
DIRECTIONS
Heat soup in a small saucepan or in a microwave oven.
In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

Answer 2

OK all you need is some minute rice and tereaki Sauce. You marinate the shrimp in tereaki and let sit for 10 or 15 min. Cook the rice in a pan. Then cook the shrimp in a separate pan, add butter and lemon if you have it. Put the shrimp over the white rice and it is sooooo good.

Also you can take the rest of the shrimp and throw it in with some zatarans jumbeliah mix.

Answer 3

This recipe is killer...I've made it many times and it blows everyone away. It looks complicated but it's not.

Hugo’s Texas BBQ Shrimp with
Maytag Blue Cheese Slaw

Serves 6

Ingredients:

36 each
Shrimp, peeled and devained



1/4 cup
Peanut oil

2 cups
BBQ Sauce*

1/2 head
Green cabbage, shredded

1 cup
Maytag Blue Cheese Mayonnaise*

3 each
Green onions, sliced thin

1/2 cup
Maytag Blue Cheese

To taste
Freshly ground black pepper

To taste
Kosher salt



* Recipe follows



Method:
This dish cooks quickly so have your sauce hot.

For the cole slaw, just before cooking the shrimp, toss the cabbage with just enough mayonnaise to coat. Add in 1/2 the green onions, 1/2 the blue cheese and season with salt and pepper. Toss well and taste.

Season the shrimp with salt and pepper. Heat the oil just smoking in 2 large saute pans and add the shrimp being careful not to crowd. Cook the shrimp until golden brown; about 2-3 minutes on each side. Place a pile of the slaw in the middle of your plate and lean 5 shrimp against the slaw and the sixth one on top. Sauce each of the shrimp and a little more around the plate. Sprinkle each plate with the remaining green onion and blue cheese. Garnish the rim of the plate with black pepper.


Hugo’s Texas BBQ Sauce

Ingredients:

10 ounces
Lea & Perrins Worcestershire sauce

10 ounces
Kikkoman Soy sauce

1
Lemon, strained juice

10 ounces
Hunts Tomato Puree

4 tablesp.
Dark brown sugar

2 cups
Heavy whipping cream



Method:
Combine the first 5 ingredients in a small pot and on medium heat stir to dissolve sugar. Bring to a boil and simmer for 5 minutes and remove from heat. In a large sauce pot, add the cream and bring to a boil. Simmer until cream is thick enough to coat the back of a spoon. Stir in some the BBQ base until you like the flavor. Bring the mixture back to boil and simmer again until it coats the back of a spoon.


Maytag Blue Cheese Mayonnaise

Ingredients:

2 cups
Peanut oil

1
Egg

2 tablesp.
Lemon juice

1 tablesp.
Dijon mustard

2 tablesp.
Sherry Vinegar

1 ounce
Blue cheese, crumbled



Method:
In a food processor combine the eggs, lemon juice, mustard and vinegar. Turn on the machine for 30 seconds and then slowly add the peanut oil. Season with salt and pepper and add the blue cheese; run the machine again for 5 seconds. Taste for seasoning. Push the mayonnaise through a fine mesh strainer.

Answer 4

try this:
Shrimp Jambalaya Recipe, made with shrimp, rice, spices, and tomatoes.
INGREDIENTS:
1 c coarse chopped yellow onion
2 md garlic cloves peeled and minced
1 c chopped sweet green pepper
3/4 c finely diced celery
4 tb bacon drippings
3 tb minced parsley
6 oz smoked ham cut in 3/8-in cubes
1 lg bay leaf; crumbled
1/2 ts crumbled leaf thyme
1/4 ts cayenne pepper
1 1/2 ts salt (or to taste)
1 cn tomatoes (1 lb, 14-oz)
1 cn tomato sauce (8 oz)
1 3/4 c cold water
1 3/4 c uncooked converted rice
1 1/2 lb medium shrimp, raw, shelled, deveined
PREPARATION:
Set a large kettle -- not iron -- over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.
Serves 6.

Answer 5

INGREDIENTS
2 1/2 cups water
3 cubes chicken bouillon
3 pounds shrimp, peeled and deveined
1/3 cup chopped green onion
1/4 cup soy sauce
salt to taste
1/4 cup cornstarch
1/4 cup cold water
12 ounces trimmed snow peas
4 small ripe tomatoes, diced
DIRECTIONS
In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes.
Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.

Answer 6

Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Red Curry Sauce, recipe follows
1 green onion, white and green part, chopped
1 handful fresh mint, hand-torn

Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.

In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.

Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.

Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced

Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.

Answer 7

Peel and Eat, like Bubba Gumps, is super fast and great with beer.

Buy shrimp with the shell on (heads off).
Devein them (or not, if you don't mind)
Put butter in a fry pan, with a little Creol or Cajun seasoning
Heat
Throw the shrimp in until pink
Take the shrimp out
Add a little beer to the pan and burn alcohol off
Throw all pan juices and shrimp in a big bowl
Eat, while dipping bread in juice and drinking cold beer.

Answer 8

scampi is good and very easy, esp if your shrimp is already cooked and thawed and de-tailed!

put a little olive oil in the pan, throw some fresh chopped garlic in there, add a couple big blobs of butter (or margarine--I like Smart Balance myself), and a splash of white wine. Once it's all melted together, throw the shrimp in and heat over medium until the shrimp is warmed up, then serve over pasta with a dash of parmesan cheese.

Answer 9

Shrimp creole very simple

1 can of cream of celery (condensed)
1 can of cream of mushroom (condensed)
1 lb of shrimp deveined
curry powder
1small can of rotel tomatoes w/ chilies
salt and pepper to taste

add all ingredients in a saucepan
(add one can of milk or water) milk will be creamier dish
cook on low to medium until shrimp turn pink

serve over a bed of rice

Shrimp stir fry

1 lb of shrimp
1 bag of asian style veggies
Morton's Nature Seasonings
butter
water
soy sauce

Saute shrimp until pink in butter
Add frozen veggies and stirfry with soy sauce until tender (adding a couple tablespoons of water)
Season lightly with Morton's

Serve over rice or alone

Shrimp po boys
fried shrimp
white onion
lettuce shredded
tomato sliced
sliced pickles
french bread cut in half for sandwiches
mayo

layer all on toasted french bread and enjoy

Answer 10

this is the simplest !

take a red pepper-yellow-pepper-orange pepper
take out the seeds remove the tops
cut in long thin stripes from top to bootom
take a very large onion and do the same
fry in garlic and butter till tender,and the onion is clear.

remove the liquid,put peppers in large bowl
put liquid back in fry pan.
and as many shrimp as you can cook on one side till whit
turn over do same
I usaullay cook 50 giant shrimp this way..

while shrip is cooking make a giant bowl of rice.

spread rice on plate , put on onion and peppers
add shrimp on top.

have case of cold beer in fridge cooling !

takes about 1/2 hr at most
and your munchin and drinkin