Please share with me your favorite shrimp recipe.?

Question

Trying out some new recipes.

Answer 1

From Cotterall's personal collection of recipes:

Lemon Shrimp, Scampi-style

serves 4
takes 30 minutes

Ingredients:

1/2 package spaghetti, cooked according to instructions in water flavoured with garlic cloves, salt and a drop of olive oil
2 tablespoons olive oil
2 tablespoons clarified butter
4 garlic cloves, crushed
2 lemons
1/4 cup white wine
2 tablespoons sugar
fresh chopped cilantro and oregano
2 cups cooked shrimp
1/2 cup Parmesan
2 tablespoon pine nuts

Use the garlic in the spaghetti water for boiling. The flavour is nice but less harsh.

Toss spaghetti in the butter and olive oil. Simmer white wine and add herbs. Then add sugar. Throw in shrimp. Leave to simmer over medium heat in a saucepan for a few minutes. Keep the spaghetti warm in the microwave.

Toast pine nuts in oven at 250 degrees F. Meanwhile, slice one lemon and put aside. Take the other and grate a little lemon peel off. Throw in with the shrimp for extra flavour. Salt and pepper to taste. Take the other lemon and squeeze out about 1/4 cup juice. Add to the shrimp. Place shrimp over the spaghetti and toss. Place the other lemon slices over the shrimp. Sprinkle Parmesan over the dish.

Sprinkle pine nuts over the spaghetti. I suggest serving a nice green salad, maybe some endive and romaine tossed with cherry tomatoes and almonds or a little red onion. I like a nice sweet raspberry vinaigrette. Toasted bread topped with cheese is also good or warm up some bread and serve with bruschetta.

Answer 2

BBQ Shrimp
Spicy shrimp with French bread for dipping up — and cutting down the heat in — the sauce. If ever a dish was meant to be served with cold beer, this is it. Have an empty bowl ready to hold the shrimp shells and provide plenty of paper napkins: this is a peel-your-own dish.

Serves 2

14 large unpeeled shrimp with heads
6 tablespoons cold unsalted butter
1-1/2 teaspoons freshly ground black pepper
1-1/2 teaspoons cracked black pepper
1 teaspoon Creole seasoning (recipe follows)
3 tablespoons Worcestershire sauce
1 teaspoon chopped garlic
Juice of 1 lemon
Hot French bread

Preheat the oven to 450 F. Place the shrimp, 3 tablespoons of the butter, the seasonings, and garlic in an ovenproof sauté pan or skillet large enough to hold the shrimp in one layer. Place the shrimp in the oven for 2 minutes. Turn the shrimp and return to the oven for 2 to 3 minutes. Remove the shrimp from the oven and place over medium heat. Add the lemon juice and stir in the remaining butter, 1 tablespoon at a time.

To serve: Place the shrimp in a bowl and pour the sauce over the shrimp. Set out a basket of hot French bread.

Creole Seasoning
(Makes 2/3 cup)

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2-1/2 tablespoons paprika
1 tablespoon onion powder

Blend all of the ingredients together and store in a sealed container.

Answer 3

i love spicy shrimp and this is how i make my spicy shrimp

3 tablespoons vegetable oil

2 cups julienne celery

2 onions, chopped

4 cloves crushed garlic

1 teaspoon white sugar

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

2 (14.5 ounce) cans crushed tomatoes

1 (15 ounce) can tomato sauce

1 bay leaf, crushed

1 tablespoon hot pepper sauce

2 pounds medium shrimp - peeled and deveined


Heat oil in a oven on medium heat. Saute celery, onions, and garlic in the oven until the onions are pearly white and the celery has begun to soften.
Mix sugar, flour, salt, pepper and cayenne pepper into the oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
Let the mixture simmer for 30 minutes, stirring occasionally.
Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink

Answer 4

Saute onion, garlic, mushrooms and peppers in a small amount of olive oil. Toss in shrimp and cook just until shrimp are pink (Or heated through if you are using precooked shrimp). Serve over pasta. You can take this recipe a step further by adding a cup of half and half and a tablespoon of tomato paste to make an awesome pink sauce.

Answer 5

Angel Hair Pasta with Shrimp and Spinach:

Serve with ripe tomatoes dressed with oil and vinegar. Substitute finely chopped red onion if you don't have shallots on hand.

8 ounces uncooked angel hair pasta
1 1/2 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons lemon juice
6 cups coarsely chopped spinach
2 tablespoons capers

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 30 seconds. Add shrimp; sauté 3 minutes. Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.

Yield: 4 servings (serving size: 1 1/2 cups)

Answer 6

I'm not a huge shrimp fan, I confess. But I do like to toss some shrimp into pasta. While the noodles are cooking, I take some defrosted pre-cooked clean shrimp and add them to the pasta sauce and heat them. Then when the noodles are done, I drain and add the sauce directly into the pot and stir thoroughly

Answer 7

Gumbo

3 cups celery chopped
3 cup chopped onion
1 cup green pepper
1 cup chopped green onion
6 cups peeled devined shrimp and 2 cups of crabmeat (optional)
1 garlic clove minced
Roux

Place vegetables in liquid except green onions. Simmer for about 1 hour. Add roux and mix well. Use about 1 to 1½ cups of roux. Add shrimp, crabmeat if using and seasonings to taste. Simmer until shrimp is cooked. Add green onions and simmer at least 30 min. Serve with cooked rice and filé. If additional liquid is needed, add water of chicken broth.

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Roux

I make roux without using grease due to calories and cholesterol.

In large skillet use whatever amount of all purpose flour you want. Usually no more than 4 cups handles best. Use very low heat to keep from scorching flour. This is quite tedious as you have to stir almost constantly and it can take from 1-2 hours. Flour will become a dark beige. You can test for color by adding small amount to a little hot water. It should color dark brown if done. This can be stored in tight container for several months.

For roux using shortening, use 1 cup flour for each cup of shortening. Cook while stirring over low heat until mixture becomes dark brown without burning.

Answer 8

Gamberi del Diavolo
Or for you non Italian speakers, Shrimp of the Devil

1lb 21-35 count shrimp, shelled and deveined
1 28oz can whole roma/plum tomatoes
1/4 C EV Olive Oil
3 Cloves of garlic, minced/crushed
1-2 TSP Crushed red pepper flakes, depnding on how spicy you like it
1 TSP dried oregano
2 TBSP Fresh basil, chopped
Salt and Pepper to taste
1 lb cooked pasta, your choice although I prefer penne or linguine

Place shrimp in a bowl, cover with cold water and add a teaspoon of sugar and a teaspoon of salt. Let sit for 30 minutes, then drain and rinse.

In a large, heavy sauce pan over medium heat, slowly warm the oil. Add the garlic, oregano and red pepper flakes. Cook until the garlic starts to turn golden brown. Crush the tomatoes by hand and add to the saucepan along with all juices from the can. Raise heat to med-high and bring to a slow boil. Salt and pepper to taste. Add shrimp to pan, cover and cook for 7 to 8 minutes, or until shrimp are firm but not too firm (nobody likes rubber shrimp). Pour over your pasta of choice and garnish with the fresh chopped basil.


Shrimp Primavera
Serves 2

Ingredients:

1/3 pound egg noodles
1 cup heavy cream
1 teaspoon tomato paste
1 teaspoon shrimp base, optional but recommended
1 tablespoon butter
1 tablespoon olive oil
6 stalks asparagus, cut in 1 inch lengths
1 each Roma tomato, diced
1 tablespoon red onions, small dice
2 tablespoons red bell peppers, cut into small strips
2 cloves garlic, minced
2 tablespoons white wine
10 each shrimp, large, 16-20 count, peeled, de-veined and cut length wise
1 tablespoon parsley, chopped
1 teaspoon basil, chopped
1 teaspoon chives, chopped
1 tablespoon Parmesan cheese, grated
1 pinch pepper

Preparation:

Cook the noodles in lightly salted water until just al dente. Rinse under cool running water and set aside.

Combine the heavy cream, tomato paste and shrimp base in a saucepan and bring to a boil, stirring to incorporate the paste and base. Be careful not to overheat, as it will boil over. Your object is to reduce this by half.

Once the sauce is reducing, heat your olive oil and butter in a sauté pan and add the asparagus, tomato, onion, red pepper and garlic and sauté for about 4 minutes, until the veggies are just under cooked. Add the wine and shrimp and cook for another 2 minutes, until shrimp are nearly done.

The sauce should be ready by now. Add it and the cooked pasta and blend the whole dish together. Combine the fresh herbs, Parmesan and pepper together. Decant the pasta dish onto two warm plates and top with herb cheese mixture.