does anybody know a good shrimp dinner recepie..not an appetizer?

Question

Im tired of shrimp scampi and grilled shrimp..im looking for something new...

Answer 1

Shrimp Portofino

6 T. unsalted butter, divided(keep 4 T. chilled)
2 tsp. minced garlic
12 medium shrimp, peeled and deveined
1/4 C. dry white wine
1/2 C. heavy cream
1/3 C. fresh-squeezed lemon juice
salt and fresh-ground white pepper to taste
2 T. plain dry bread crumbs
2 oz. fresh spinach, stems removed, washed and dried (about 51/2 C. loosely packed)
6 oz. angel-hair pasta, cooked according to package directions
1 T. toasted pine nuts*

In a large non-reactive skillet, melt 2 T. butter over medium-high heat. Add the garlic and sauté for about 30 seconds. Add the shrimp and sauté about 30 seconds or until the shrimp is just half cooked.

Add the wine and, using a wooden spoon, deglaze any brown bits on the bottom of the pan. Let cook 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.

Add the heavy cream to the pan & let cook 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the remaining chilled butter 1 Tablespoon at a time, stirring in the next piece after the one before it has just melted. Season with the salt and pepper. Stir in the bread crumbs.

Return the pan to the heat, add the spinach and cook, stirring, 1 1/2 minutes or just until the spinach has wilted. Add the shrimp and stir to coat and heat through.

To serve, divide the angel hair pasta between two warmed serving dishes or bowls. Arrange the shrimp on top. Spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.

*To toast the pine nuts: spread nuts in a single layer on a baking pan and bake in a preheated 375° oven until slightly browned. Shake the pan several times to toast the nuts evenly on all sides. Once they get to a nice golden brown remove them as they will quickly darken.

Answer 2

Shrimp Gumbo, Shrimp Jumbalaya, Shrimp Patties, Shrimp Cakes, Shrimp and Pasta, Shrimp and Collard Greens, shrimp goes with about anything.

Answer 3

Shrimp stir fry is really good, fast and easy.

1 lb. precooked shrimp, tails removed
Fresh minced garlic to taste
Peanut oil
4 cups mixed veggies: cut-up celery, canned and drained sliced water chestnuts, fresh sliced mushrooms, frozen thawed snow peas, canned and drained baby corn, cut-up fresh broccoli, whatever else you like
Fresh grated ginger root to taste
Soy sauce to taste
Cornstarch
Hot cooked rice

In a wok with hot peanut oil, stir fry shrimp with garlic on high heat for 5-10 minutes, and then add fresh hard veggies first, like celery and broccoli. Stir fry for 5-10 minutes till bright green and still crisp, and then add everything else. Stir fry another 5 minutes or so. Season to taste with ginger and soy, and if necessary, thicken with a little cornstarch dissolved in cold water. Serve over rice. Serves 4-6.

Answer 4

Honey/ginger shrimp

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
1/4 yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste
DIRECTIONS
Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
I got this one from allrecipes and have used it several times, easy and good! check them out for many more!

Answer 5

Shrimp Marinara, Shrimp Newburg, Shrimp Florentine,and Shrimp Rockefeller are just a few of my favorites. You can find many recipes on line or in cook books.

Answer 6

Shrimp and broccoli stirfry with lemon pepper vegetables...quick, easy and tasy. You can even use a packaged veggie mix- saute shrimp in butter and garlic in a pan for about 2 mins then add vegetables and stir fry til heated thru. Toss in toasted sesame seeds and serve over rice...or not:)

Answer 7

Shrimp can be used in SO many things. Try shrimp etouffee, shrimp gumbo, shrimp fried rice, shrimp bisque, BBQ shrimp, shrimp kabobs, shrimp poboys, stuffed shrimp, shrimp parmigiana

Go to any good cooking site for recipes.

Answer 8

Sure...devein and butterfly your shrimp. Use tempura batter for frying. The thicker the batter...the thicker the coating. Add a touch of salt and a pinch of paprika to batter. Coat your shrimp and fry in oil until crispy on both sides. It's good and it's EASY!!! I think you'll enjoy it.

Answer 9

SHRIMP & SAUSAGE GUMBO

Recipe By : Pamela Creeden
Serving Size : 6 Preparation Time :0:00
Categories : Pam's Stuff Cajun & Creole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup onion -- chopped
1/3 cup celery -- chopped
1/4 cup green pepper -- chopped
4 cloves garlic -- minced
1/4 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon Cajun seasoning
3 cups chicken broth -- heated
8 ounces andouille or smoked sausage*, quartered
lengthwise -- cut into 1/2" slices
1 1/2 cups okra -- sliced, OR
10 ounces frozen cut okra -- thawed
2 bay leaves
1 1/2 pounds frozen, shelled shrimp** -- thawed
2 cups hot cooked rice

* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly
brown it like ground beef first.
** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless
chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into bite
sized pieces.
***“Louisina Rice” goes quite well with this gumbo. See recipe under Pasta &
Rice.

For roux, in a large heavy saucepan or Dutch oven combine flour and oil till
smooth. Cook over medium-high heat for 5 minutes, stirring constantly.
Reduce heat to medium. Cook and stir about 15 minutes more or till roux is
the color of a penny.
Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over
medium heat for 3-5 minutes or till vegetables are just crisp-tender,
stirring often.
Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using
chicken, add now. Bring to boiling; reduce heat. Cover; simmer 20-30
minutes, or until chicken is tender--if using shrimp, add during last 5
minutes of cooking.
______________________________________________

CAJUN SHRIMP PASTA

2 TBSP olive oil
1/2 onion, chopped
1/2 tsp. thyme
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. basil
1 TBSP chopped garlic
1 TBSP Worcestershire sauce
1/2 tsp Tabasco sauce
2 C. diced peeled and seeded tomatoes
2 TBSP sugar
1/2 C. green onions, chopped
3 C. chicken or shrimp stock
1 lb. vermicelli pasta or linguine
1 lb. fresh shrimp, peeled and deveined (can substitute chicken)
1/2 C. grated Parmesan cheese
Saute the onion in the olive oil for approximately four minutes.
Add the garlic and stir. Add thyme, cayenne and black peppers, and
basil and cook at low heat for five more minutes. Add everything
else except for the pasta, shrimp, and cheese, and cook over lowish
heat for an hour.

Saute the shrimp in some butter and garlic until three-quarters
cooked (pink, but not totally opaque). Add the sauce and cook for
an additional two minutes. Add the cooked pasta and toss well with
the grated cheese. Serve hot.

Serves 4

Answer 10

South Indian shrimp curry
Some of the greatest seafood curries originate along the south coast of India where shrimp, fish and other seafood are plentiful. In this shrimp curry, a fragrant spice mix imparts a deep color and encapsulates the rich flavors of South Indian cuisine.
2 tablespoons canola or peanut oil
1 onion—chopped
2 cloves garlic—finely chopped
1 teaspoon finely grated ginger
2 teaspoons cumin
1½ teaspoons turmeric
1 teaspoon paprika
½ teaspoon chili powder
1 cup canned tomatoes—chopped
1 cup coconut milk
1 teaspoon salt
1 cup basmati rice
16 large uncooked shrimp (prawns)—peeled
2 tablespoons chopped fresh cilantro (coriander)
2 tablespoons lemon juice


HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally. ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute. ADD the tomatoes, coconut milk and salt and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for 8 minutes. WHILE the curry simmers, cook the rice (see Cooking rice). ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice. SERVE on a bed of rice.

Serving idea: This curry tastes particularly good served with the classic Indian accompaniment Raita.

Tip: You can substitute the fresh shrimp for large precooked peeled shrimp, and add for the last minute of cooking to heat through.
http://www.mediterrasian.com/delicious_recipes_curry.htm

Pasta with shrimp and Zucchini

* 3/4 lb. fettuccine or other pasta
* 1 Tbs. unsalted butter
* 1 lb. cooked shrimp , thawed and drained
* 2 Tbs. olive oil
* 3/4 lb. onions, thinly sliced
* 4 cloves garlic, minced
* 3/4 lb. zucchini, cut into 1/2 inch cubes
* 1/4 cup sun dried tomatoes, minced
* 1 tsp. dried basil
* 1/4 cup grated
* Parmesan cheese

Cook fettuccine in boiling salted water 8-10 minutes or until al dente.

Drain pasta and return to saucepan.

Toss with butter and shrimp and keep warm.

Heat oil in a heavy nonstick skillet over medium high heat.

Sauté onions 2-3 minutes, stirring frequently.

Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens.

Stir in tomatoes, basil, and salt and pepper to taste.

Combine vegetables, shrimp and pasta in a serving bowl.

Serve with Parmesan.
http://www.geocities.com/Yosemite/9758/shr23.htm