What is a simple and tasty way to cook shrimp??? How long do I cook shrimp??

Answer 1

Greek Shrimp with Pasta

1/4 c olive oil1/2 t oregano
1 T garlic, minced or crushed1 lb peeled and deveined shrimp
1 1/3 c medium chopped tomatoes1/2 t red pepper flakes
1/3 c dry white wine1/2 lbs rigatoni (raw)
salt and pepper1/3 lbs feta cheese, crumbled
1/3 c fresh basil (1 1/2 c dry)

Preheat oven to 400 F. Set a large pot of water on the stove to boil.
In a large bottomed pot, saute the garlic in half the olive oil. Cook
briefly, then add the tomatoes. Cook briefly, then add the wine, salt,
pepper, basil and oregano. Simmer on low heat for about 10 minutes.
Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle
with pepper flakes as they cook. Remove the shrimp from heat when they
lose their opacity. Put the shrimp in a baking pan. Sprinkle with
crumbled feta. Spoon tomato sauce over feta. Bake about 10 minutes.
Meanwhile cook rigatoni. To serve, spoon mixture over rigatoni. Serves 2.
-------------------------End Recipe-----------------------

From: [e-mail] (Meg Jahnke)

(from Sunset, Sept 1992)

Curried Corn and Shrimp Soup
----------------------------
2 cups regular-strength chicken broth
2 medium-size tart apples (peeled, cored and chopped)
1 large onion (chopped)
1/2 tspcurry powder
1 large red bell pepper (stemmed and seeded)
4 cups cold buttermilk
1/4 cup lime juice
1 1/2 cups cooked corn kernels
1/2 cup minced fresh cilantro
1/3 lb. tiny cooked shrimp
Cilantro Sprigs (optional)

In a 4- to 5- quart pan over high heat combine broth, apples, onion, and
curry. Cover and bring to a boil, then simmer until apples mash easily (about
30 min). Let cool, then cover and chill until cold, at least 3 hours or up to
a day. Smoothly puree mixture in a blender or food processor.

Cut a few thin slivers from bell pepper and set aside; dice remaining pepper
and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of
corn and minced cilantro. Ladle soup into bowls and top with shrimp, remaining
corn, bell pepper strips, and cilantro sprigs.
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From: [e-mail] (Sharen A. Rund)

Fiesta Shrimp

Clean & devein 1 lb shrimp ( enough for 2, 4, etc people)
In a wok (on medium to medium high), add:
1 TBS butter
When melted, add
shrimp
garlic to taste (I like a lot of garlic so I would put in several
cloves chopped finely or put through a garlic press - if you're lazy
you can buy jars of minced garlic)
Stir quickly till all shrimp has turned pink
Add 1 cup fresh corn (or thawed frozen)
Stir quickly to heat through
Add 1 cup salsa (I prefer hot - choose your own strength)
Stir quickly to heat thoroughly
Serve with Black beans, fresh tossed salad with crumbled blue cheese &
warm flour or wheat tortillas
-----------------------------End Recipe---------------------------


From: [e-mail]

(From Sunset Quick Cusine)

Pasta with Shrimp in Tomato Cream

1/3 cup dried tomatoes packed in oil, drained, reserve oil, and slivered.
1 clove garlic, minced or pressed
1 lb large (31-35/lb) shrimp, shelled, deveined
1/4 cup thinly sliced green onions, including tops
1 1/2 Tbs chopped fresh basil, or 1 tsp dried basil
1/4 tsp white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz linguine
garnish: grated parmesan cheese and/or fresh basil sprigs

Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high heat.
Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp
are opaque when cut (about 6 min). Remove from pan. Add onions, chopped
basil, tomatoes, pepper, broth vermouth and cream to pan. Boil over high
hear, stirring occasionally until reduced to about 1 1/2 cups (about 10
min). Return shrimp to pan and stir until just heated through.

Meanwhile cook linguine in 3 qts boiling water until just al dente (about
8 min for dried linguine). Drain, arrange on 4 plates and spoon sauce
over. Garnish with basil, cheese to taste.




Caribbean Coconut Shrimp

1 lb shrimp - peeled and deveined

Batter
3/4 cup flour
1 egg
1/2 Tbsp baking powder
1/2 cup beer

Coating
1/4 cup flour
1 1/2 cups dried grated coconut
1 Tbsp salt
1/2 Tbsp ground black pepper
1/2 Tbsp cayenne (or ground chilis)
1/2 Tbsp paprika
1 Tbsp garlic powder (not Garlic salt!)
1/2 tsp dried thyme
1/2 tsp oregano

Dip shrimp individually into the batter and then roll in the coating.
Deep-fry.
Allow to drain on paper towel.

Serve with various dips: eg. honey + soy sauce + tobasco; honey + mustard
or marmalade + ginger.

Papaya garlic Shrimp:

in a saucepan melt 3 Tbsp butter, saute 2 cloves of garlic (chopped, not
crushed) and half a cooking onion (actually, spanish onion is better),
once the garlic has browned and the onion has cleared, add half a papaya
chopped into 1/2 inch chunks and a tsp of dried thyme leaves, stir until
papaya just starts to go mushy. Dump all of this into a bowl and then
saute your shrimp in the same saucepan (with a little more butter) for
a couple of minutes. Finally, throw the papaya/garlic/onion mixture
back in for another 5 min on low heat. Serve over rice or with thai
noodles or whathaveyou.



Cajun Shrimp(2 servings)

1 lb. shrimp(3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)

Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and
worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring
and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and
reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce
spooned over the top.




Shrimp Scampi
From: [e-mail] (Eric Hunt)
Date: Sat, 18 Mar 1995 11:03:19 +0000

Yield: 6 servings

2 lb Shrimp, cooked, tails on
1/2 lb Butter, melted
1 Lemon, sliced
1 ts Dijon mustard
Chopped parsley
1 ts Worcestershire sauce
4 Cloves garlic, pressed
1/2 ts Chili powder
2 tb White wine
Paprika
Salt
Pepper

Combine all above ingredients except shrimp, set aside.

Place on jelly roll pan:
shrimp

Pour sauce over shrimp and let stand at least 24 hours in
refrigerator. When ready to serve, bake at 350 for 20 minutes,
basting often. Place under broiler for a minute or two until tails
turn brown.

Answer 2

Simple and tasty - just fry it up in a some butter and garlic - simple, but it compliments the taste of the shrimp without overbearing it. How long depends on the size of the shrimp, but the second the meat turns from the translucent white to opaque, it's done, and more cooking will dry it out and toughen the texture.

Answer 3

A simple way of cooking shrimp is using a frying pan. I usually will just add lemon juice and garlic, but you can get really creative with it (bbq sauce, lime juice, different seasonings, etc).
When you go to the grocery store, you can buy the uncooked ones (more of a gray color) and those you cook until they turn pink.
Or, you can buy pre-cooked ones, that are already pink, so you basically just have to heat them through.

Just be sure that there are no veins left in the shrimp, or the tails! =]

Answer 4

Bring two inches of water to a rolling boil. Add a tablespoon of salt. Add shrimp (frozen or fresh). When the shriimp start to turn pink all over (about two minutes) take them out of the boiling water and plunge them into ice water (to stop the cooking). When you are ready to add them to hot pasta or whatever, just use a slotted spoon and dip the shrimp into the boiling water for just a second to reheat them.

Perfect and tender every time.

Answer 5

I like it boiled best. Fill the pot with water, add a can of beer and bring it to a boil (you can also use something like Old Bay for spice). Put the shrimp in and when they float and turn pink, take them out immediately because they're done. This won't take long once you have them in the boiling water, don't leave them on too long as they will get rubbery,

Serve with bread, hush puppies, coleslaw and lemon. Yum!

Answer 6

shrimp with the peel
stir fry
heat some oil
put in
chopped ginger and garlic
put in the shrimp
add salt and black pepper
soy sauce
at the end add some hot peppers
its cooked when the shrimp is curled up
and the skin is orange

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

once I have my shrimp all cleaned,I put them in a bowl add creole seasoning to them,about a teaspoon to a pound, mix them up real well,put lid or foil on top,put in refrigerator and let set about two hrs,then I put some flour in a bowl ,add some creole seasoning,add to your taste,then in another bowl ,break two eggs in bowl,take a whisk ,whisk the eggs well add some cold water to eggs and whisk again,not too much water,about two to three tablespoons,now you can put some shrimp in flour,then in egg then flour again,now put into hot deep fryer,or frying pan ,fry the shrimp till golden brown,do not cook the shrimp too long,or they will get a little tough,just there is a nice golden crust on the shrimp,,good luck OH, if you want stir fry them,cook your veg., first,then add your shrimp,,cook them only till they turn a nice pink color,

Answer 9

Butter and garlic.
Saute in a pan until they turn from Grey to pink. Then remove immediately, or they will be tough.

Answer 10

really easy way--broil (on high) on skewers, make a garlic-parmesean rub with butter, cheese, garlic powder, and parsley. easily scaled for whatever you're doing...baste several times during cooking process. cooking time depends on size, but they're easy and delicious.

Answer 11

You can boil them until pink...add to boiling water matter of like a minute.
I make mine in garlic and oil sauteed. deliscious