Shrimp recipes?

Question

I am looking for an easy recipe for fresh shrimp

Answer 1

I like to saute them in olive oil, butter, lots of garlic and fresh lemon juice, if you want it a little spicy throw in some red pepper flakes. Serve it with pasta or rice and a good crusty bread. Fast and delicious.

Answer 2

Shrimp Scampi

Shrimp Scampi is one of the most popular shrimp preparations. It’s a preparation using garlic. And of course there are many versions. I like to make a creamy style sauce using heavy cream and serving it over fresh noodles. I’ll give you a basic recipe.

Serves 4

Ingredients:

1-1/2 pounds of jumbo shrimp, (21-25 count) peeled and de-veined, tail-on
2 tbsp. olive oil
2 tbsp. unsalted butter
Salt and pepper
3 cloves of garlic, minced
2 tbsp. fresh parsley, chopped
3 tbsp. white wine.

Preparation:

In a large skillet, sauté the shrimp in the butter and olive oil for about 5 minutes until the shrimp are cooked through. Season with salt and pepper and remove the shrimp to a large warm platter.

Add the garlic and parsley to the pan and sauté for 2 minutes, add the wine and cook for another minute. Pour the sauce over the shrimp and serve immediately.

Answer 3

Shrimp Lemon Pepper Linguini
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Answer 4

shrimply delicious shrimp salad

INGREDIENTS
1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
1/2 cup chopped onion
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
salt and pepper to taste
DIRECTIONS
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.



bacon wrapped BBQ shrimp

INGREDIENTS
16 large shrimp, peeled and deveined
8 slices bacon
barbeque seasoning, to taste
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.



honey walnut shrimp

INGREDIENTS
1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying
DIRECTIONS
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Answer 5

You asked for an easy shrimp recipe... my "go-to" shrimp recipe for when I'm tired and don't want to cook is just to boil them (in the shells, preferably pre-deveined) in a pot of boiling water with a teaspoon or so of Old Bay Seasoning (in the water).
Just takes about two minutes of simmering, then I scoop them out and dip 'em in a little bowl of bottled chili sauce (the DH prefers tarter sauce mixed with a bit of ketchup for his dip).

Easy, fast, and tasty way to cook fresh shrimp.

Diane B.

Answer 6

Saute them in butter, garlic, and parsley. Add a little white cooking wine and then reduce it until you have a buttery garlic sauce. Toss with angel hair, and serve with french bread.
You could also add some fresh vegetables to it for color and flavor. Try zucchini, mushrooms, or broccoli. This is a quick, easy, and delicious recipe.

Answer 7

shrimp n grits is great (from my area of the world -coastal SC)
make grits according to directions on the bag
fry a little bacon
saute the shrimp in bacon grease
add a little worcester sauce and a touch of flour for a gravy
pour it over the grits
very very good
make sure the grits are a good consistency- creamy, not too gritty... it's kinda hard to make grits :)

Answer 8

This is some of our favorites:
Grilled Shrimp Scampi
This recipe also works well with scallops.
1/4 cup olive oil
1/4 cup lemon juice
3 Tbs chopped fresh parsley
1 Tbs minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 lbs medium shrimp, peeled and deveined
1 In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2 Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. any remaining marinade.
3 Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Servings: 6

Chipotle Grilled Shrimp
1 1/2 lb large shrimp, shelled and deveined
1 small can chipotle chiles in adobo, stemmed and wiped clean
1/2 cup vegetable oil
1/2 tsp freshly ground black pepper
1 Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12 bamboo skewers in water 30 minutes. Preheat grill to moderately high.
2 Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one third of the way from one end. Insert another skewer parallel to the first, one third of the way from the other end, so as to create a flat panel of shrimp that can be turned easily. Repeat with remaining shrimp and skewers to form 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 minutes per side until done. The center shrimp should be just opaque. Remove from grill and serve.
Servings: 6
Ready in: 5 hours

Old Bay® Shrimp Salad
1 lb shrimp, cooked
1/2 cup mayonnaise
1/3 cup chopped celery
2 tsp Old Bay Seasoning
2 tsp lemon juice
1/4 tsp Worcestershire sauce
1 Peel and devein shrimp; cut in half and place in bowl. Set aside.
2 Combine dressing ingredients and mix well. Pour dressing over shrimp and toss gently. Cover and refrigerate at least 1 hour.
3 Toss salad just before serving and serve on bed of lettuce or sandwich roll.
Servings: 4
Preparation time: 10 minutes
Ready in: 1 hour and 10 minutes

Shrimp Etoufee
4 lbs fresh shrimp, peeled and deveined
1 tsp salt
1 tsp ground black pepper
1 tsp crushed red pepper flakes
1 cup margarine, divided
2 cups minced onion
3 cups sliced celery
3 cups diced green bell pepper
2 Tbs cornstarch
3 1/2 cups water
1 In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
2 In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
3 Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
4 Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.
Servings: 10
Preparation time: 1 hour
Cooking time: 1 hour and 30 minutes
Ready in: 2 hours and 30 minutes