What are your favorite recipes when you are cooking with shirmp?

Question

I want to know what are the different ways to cook shirmp.

Answer 1

I love to skewer shrimp on stems of rosemary with a little salt and pepper. Put on the grill for a few minutes. YUM

Answer 2

Shrimp Scampi
Battered Dipped Shrimp
Coconut Breaded Shrimp
Shrimp Salad
Plain Frozen shrimp dipped in cocktail sauce
Shrimp Bisque Soup

Answer 3

2 pounds large uncooked shrimp, shelled and deveined*
1/2 cup butter
1 teaspoon salt
6 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
lemon wedges
PREPARATION:
Directions for Shrimp Scampi
*Leave shell on tail section, if desired. Preheat oven to 400°. Melt butter in a 13x9x2-inch baking pan in oven. To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well. Arrange shrimp scampi in baking pan in a single layer. Bake, uncovered, for 5 minutes. Turn shrimp; sprinkle with lemon zest, lemon juice, and the rest of the parsley. Bake shrimp scampi for 8 to 10 minutes, or until just done. Arrange shrimp scampi on hot serving platter; pour garlic butter from pan over the shrimp and garnish with several lemon wedges. Shrimp scampi serves 4 to 6.

Answer 4

i like to get the shrimp in the freezer section cook it on the griddle on both sides ( doesnt take long to cook just a few minutes on each side) also while im cooking the shrimp cook some pasta noodles of your choice to your liking and warm up some alfredo sauce when all is done mix togeher! and enjoy! yummy!

Answer 5

I love shrimp but I sure can't make it like a restaurant!

Answer 6

I love stuffed shrimp!

Answer 7

I like to skewer them and grill them and then dip in warm butter. YUM!!!

Answer 8

sweet and sour veggies with shrimp

Answer 9

Sweet & Spicy Shrimp (Chambord Shrimp)
The Chambord really lends itself well to this dish and creates a nice fruity sweet that contrasts well with the heat of the jalapeno. The original recipe called for 5-6 ounces of olive oil, but we felt that 2 ounce was plenty. The sauce is really good so make sure you have some crusty bread to soak it up with. I served it on a bed of Hawaiian Rice, but it would be equally good on plain white rice.

4 servings
10 min 5 min prep
16 large shrimp, cleaned and raw
1 jalapeno, sliced into rounds with seeds intact
1-2 tablespoon minced garlic
2-3 ounces olive oil
2 1/2 ounces Chambord raspberry liquor or raspberry liqueur
baguette

Butterfly shrimp, devein and set aside.
Heat oil in a sauté pan and stir in garlic. When garlic is golden add jalapeno slices and simmer. Lower heat and add shrimp upright to the mixture to cook, cover and simmer just long enough to give full even color. Remove shrimp and arrange on serving dish.
Add liqueur to oil mixture over heat, stir and reduce slightly. Pour reduced liquid, garlic and jalapeno evenly over shrimp.
Garnish with 2 half slices of baguettes.

Manchurian Shrimp Garlic Flavored Shrimp
6 servings
50 min 30 min prep
1 1/2 lbs shrimp (16-20 per pound)
1 teaspoon cornstarch
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon white pepper
salt
1/2 cup chopped coriander
1 egg, slightly beaten
oil, enough to deep fry
SAUCE
2 teaspoons vegetable oil
1 teaspoon chopped garlic
2 tablespoons chopped coriander
2 tablespoons chopped scallions
1 teaspoon chopped green chilies
1 teaspoon tomato paste
1/2 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon soy sauce
salt
1/4 teaspoon black pepper

Wash, peel and devein shrimp (leaving tail on gives more flavor).
Place in large bowl.
Mix in corn starch, ginger paste, garlic paste, pepper, salt, coriander and egg.
Heat oil.
Deep fry shrimp to golden brown.
Spread out on paper towels to drain oil.
Sauce.
Heat wok on high heat and add oil Saute chopped garlic, coriander, scallions and chilies for about two minutes.
Add tomato paste, sugar, vinegar, soy sauce, salt, pepper.
Bring to boil.
Toss the fried shrimp in the sauce.
Remove from heat and serve.

Szechwan Shrimp (Chili Shrimp)
1-2 servings
30 min 10 min prep
1/2 lb shrimp, peeled and deveined
2-3 garlic cloves, minced
2 teaspoons ginger, grated
1 teaspoon dried red chili peppers (or chili flakes)
3 scallions, minced
3 tablespoons sesame oil
2 tablespoons sherry wine
2 tablespoons ketchup
2 tablespoons chili sauce
1 teaspoon cornstarch, mixed with
2 tablespoons water

In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!

Shrimp Ettouffe'
a great hot & spicy Louisianna Creole style dish
4-5 servings
1¼ hours 30 min prep
4 tablespoons butter
3 tablespoons flour
1/2 cup chopped green onions
1 1/2 cups chopped white onions
1/2 cup chopped celery
1 teaspoon tomato paste
2 cups fish or chicken stock (can use boullion)
1 cup peeled tomatoes, chopped up
2 cloves garlic
1/4 cup parsley
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
2 cups peeled shrimp
1/2 lb lump crabmeat (optional)

In a large asucepan- melt butter, take off heat and stir in flour til no lumps, then return to medium heat stirring approximately 10 minutes until dark (browned).
Stir in celery, and onions, cook 10 minutes.
Add tomato past and stock (mix first in a seperate bowl).
Stir into cooked mix.
Add tomatos, shrimp, and seasonings.
Cover and simmer 20 minutes on medium heat- stir occasionally.
serve with rice.
If you use the crab meat, put it in on the plates at the last minute otherwise it will cook to shreds in the pan.
ENJOY!!

Shrimp Remoulade
This recipe is used normally used as an appetizer,but you could also combine it with a salad for a main course. I got this recipe from www.BigEasySeafood.com were you can also order the fresh shrimp online.

10 servings
20 min 5 min prep
1 1/2 tablespoons dry mustard
2 tablespoons vegetable oil
1 tablespoon prepared horseradish
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
1 dash hot sauce
2 green onions, cut into 1-inch pieces
2 tablespoons fresh parsley, coarsely chopped
1 clove garlic, cut in half
2 lbs jumbo shrimp, boiled and deveined
green leaf lettuce

Combine all ingredients except shrimp and lettuce in blender or food processor.
Process at high speed until smooth.
Chill thoroughly, for at least two hours.
To serve, arrange boiled shrimp on lettuce leaves and pour dressing over shrimp.

Coconut Shrimp
4 servings
40 min 30 min prep
1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
Sauce
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce

Peel and devein the shrimp; dry on paper towels.
Mix the flour, cornstarch, salt and pepper in a medium bowl.
Add oil and the ice water to the dry ingredients; stir to blend.
Heat the oil to 350 degrees in an electric skillet.
Dip the shrimp in the batter, then roll each shrimp in the coconut.
Fry shrimp for about 4 minutes, or until lightly browned.
Do not overcook!
Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

Shrimp Appy
Great dinner party or holiday appy, they will go quickly!!

24 appetizers
1¼ hours 1¼ hours prep
1/2 cup French dressing
1 tablespoon fresh lemon juice
1 dash cayenne
24 medium shrimp, cleaned and cooked
1/4 cup butter, softened
1 hard cooked egg, finely chopped
2 tablespoons creamed horseradish, drained on paper towel (not dry)
24 toast rounds or crackers
parsley

Mix together first 4 ingredients.
Chill 1 hour.
Blend next 3 ingredients.
Spread on toast or crackers.
Top each with a shrimp.
Garnish with parsley.
Chill.