shrimp recipes?

Answer 1

Breaded Shrimp
16 Shrimp, small-medium sized
Salt and pepper
Coating Mixture:
3 T Vegetable oil
²/₃ c Breadcrumbs
1 Egg, beaten
1 T Flour
Directions:
1. Heat oil in skillet. Add breadcrumbs and saute until slightly brown. Remove from heat.
2. Shell shrimps, but leave the tail on. Score shrimp in several places on the bottom. Salt and
pepper to taste.
3. Pat shrimp with paper towel to remove moisture. Coat shrimp with flour, dip in egg and then
roll in breadcrumbs.
4. Line Oven Tray with aluminum foil. Place (8 at a time) shrimp on Oven Tray and bake in
preheated oven for 8-10 minutes.


Indonesian Barbecued Shrimp
-DIPPING SAUCE -
1/2 c Peanut butter 1/2 ts Salt
1/2 c Water 1/2 ts Red pepper sauce
1 tb Brown sugar; packed 1 sm Garlic clove; crushed
1 tb Lemon juice
SHRIMP
1 1/2 lb Shrimp; peeled 1 ts Brown sugar; packed
2 tb Vegetable oil 1/2 ts Salt
2 tb Water 1/2 ts Red pepper suace
1 tb Lemon juice 2 Garlic cloves; crushed
Prepare dipping sauce by mixing all ingredients until smooth. Cover until
serving time. Make a shallow cut lengthwise down back of shrimp; wash out
vein. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to
coat with marinade. Cover and refrigerate at least 1 hour. Remove shrimp
from marinade; reserve marinade. Thread shrimp on 6, 15" metal skewers,
leaving space between each. Cover and grill shrimp about 4" from medium
coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until
shrimp are pink. Serve with sauce, and if desired, lime wedges.

Smoked Shrimp Enchilada
1 Bag wood chips for smoking 1 c Sour cream
Soaked in water Salt and pepper -- to taste
1 Chipotle pepper 2 oz Sun-dried tomatoes -- soaked
2 Serrano peppers And diced
2 Tomatoes -- seeded 3 oz Sweet onions -- diced
1 Red onion 1 c Fresh corn kernels
3 Red bell peppers -- split 1 c Mushrooms -- diced
And seeded 1/2 c Green onions -- thinly
1 Turnip Sliced
4 Cloves garlic 15 Smoked shrimp -- diced
1 ga Beef stock 4 Flour tortillas
2 tb Dry mustard 1 pt Heavy whipping cream --
3 Carrots -- chopped Reduced by half
1/2 c Raspberry vinegar 2 tb Lime juice -- use
1/2 c Brown sugar Fresh-squeezed
1 c Ketchup 1 tb Unsalted butter
2 c Heavy whipping cream Salt and pepper -- to taste
1 Red bell pepper
STEP ONE: Prepare the Barbecue Sauce-- Start a charcoal fire in outdoor
grill. When coals are white-hot, cover with soaked wood chips. Place
chipotle and serrano chiles, tomatoes, red onion, 3 red bell peppers,
turnip, and garlic on grill and cover. Adjust dampers to reduce heat and
smoke vegetables for about 20 minutes. (When vegetables are done, smoke
shrimp for enchilada filling for about 15 to 20 minutes.) Add vegetables to
beef stock and reduce to 1 quart. Meanwhile, reduce brown sugar and
raspberry vinegar to syrup consistency. Strain vegetables from stock and
discard. Add carrots, mustard, and vinegar-sugar mixture to stock and
simmer until carrots are done. Puree sauce in blender and strain. Return to
heat, add ketchup, and reduce until sauce coats the back of a spoon. Add
salt and pepper to taste.
CHEF'S NOTE: Adjust amount of chiles for hotter sauce.
STEP TWO: Prepare the Red Peppers-- Over an open flame, roast the red bell
pepper until skin is charred black and begins to loosen from the pepper.
Immediately immerse pepper in ice water. When cool, peel and seed pepper
and place in blender with sour cream. Puree until smooth and add salt and
pepper to taste. STEP THREE: Create Smoked Shrimp Enchiladas-- Saute
sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and green
onions in butter until slightly soft. Add shrimp,cream and lime juice and
reduce. Taste for salt and pepper.
Place equal amounts of fillings in center of tortilla and roll the tortilla
in a cylinder.
Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue
sauce around the enchilada.


Shrimp Linguine Alfredo
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half−and−half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
Cook pasta in a large pot of boiling water until al dente; drain. Meanwhile,
melt butter in a large saucepan. Saute onion and garlic over medium heat
until tender. Add shrimp; saute over high heat for 1 minute, stirring
constantly. Stir in half−and−half. Cook, stirring constantly, until sauce
thickens. Place pasta in a serving dish, and cover with shrimp sauce.
Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and
lemon slices.


Shrimp Fried Rice
1/2 cup green onions
1 tablespoon sesame oil
1 teaspoon roasted garlic
1/2 cup frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
1/2 cup frozen sliced mushrooms
2 eggs
1 (8-ounce) bag frozen cooked salad shrimp
1/2 teaspoon five spices powder
1 teaspoon soy sauce
1 1/2 cups fat-free beef broth
2 cups instant brown rice

1. Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/2 cup, including up to half of green tops. Set aside.

2. Preheat wok on high for 1-2 minutes.
3. Measure sesame oil, garlic and seasoning blend. Assemble near stove.
4. Place oil, garlic and seasoning blend in wok; (pan should sizzle) sauté 2 minutes, stirring occasionally.
5. Stir in mushrooms and onions. Move ingredients to one side of wok.
6. Beat eggs in a small mixing bowl and add to other side of wok. Cook 1-2 minutes, stirring to scramble.
7. Stir ingredients together and add shrimp. Add five spices powder and soy sauce. Sauté 2 minutes. stirring occasionally.
8. Stir in broth and bring to boil.
9. Stir in rice, cover and bring to a boil. Reduce heat to medium and simmer 5 minutes.
10. Remove from heat. Let stand 5 minutes and serve.

Answer 2

shrimp yummo don't know a name for it


saute some onion in a pan when done
add
can diced tomatos it can have seasons in it..
add
tomato sauce 2 or 3 small cans
add
water 1 to 1 1\2 cups to make a tomato juice
add
Tony Chachere's Creole to taste.
add
tsp or 2 of sugar

let simmer for a about 20 minutes
add
shrimp
cook till shrimp is done

eat over rice or pasta

for lots of shrimp just add more tomatoes and sauce and water.. you can make this as big as you need it to.
make sure you up the amount of onion or onion blend to match the amount of shrimp sauce your making..
the more tony seasoning you put in there the hotter it will be.
it gives it a great flavor but can be added lightly without the heat.
the sugar breaks down the acid in the tomatos so you don't just taste tomato..

good luck

Answer 3

Shrimp Scampi

This dish is a snap to prepare and is always a hit.


ingredients
2 tablespoons butter
2 tablespoons olive oil
4 large cloves garlic, minced
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 1/2 tablespoons lemon juice
1/2 cup dry white wine
Pinch of dried hot red-pepper flakes
Salt and black pepper
1 pound large shrimp, shelled and deveined

directions
1. Heat butter and oil in a heavy skillet over medium heat until foam subsides. Add garlic, parsley, lemon juice, wine, pepper flakes and salt and pepper to taste. Bring to a boil, lower heat and simmer 3 minutes.
2. Add shrimp to skillet and cook, stirring frequently, for 5 to 6 minutes, until shrimp are pink. Remove from the heat. Place shrimp on a serving plate and pour sauce from the skillet over them. Serve immediately.


Servings: 2
Prep time: 10 minutes
Bake/Cook time: 10 minutes

Answer 4

Here are a few..

Baked Shrimp

1stick butter, melted
4lemons
1ounce ground black pepper
1bottle (16 oz.) Wishbone or Viva Italian Salad Dressing
5pounds raw shrimp, headless, unpeeled
Salt to taste
Hot French Bread

Melt butter. Thinly slice 2 lemons and squeeze juice from the remaining two. Combine all ingredients with shrimp and place in a 3-quart Pyrex or Corning Ware baking dish. Bake, tightly covered, at 375° for 45 minutes. Serve warm unpeeled shrimp with some of the sauce. Use French Bread for dipping in sauce. These are messy, but sooo good!! I usually serve with baked potato & green salad. Serves 5-6.

Shrimp Gumbo

1 stick butter
2 heaping tablespoon shortening
½ to ¾ cups flour
1 medium onion, chopped
1 ribs celery, chopped
1 medium bell pepper, chopped
2 bags sliced okra, fried until not slimy
1 large (28oz) can whole peeled tomatoes
1-2 lbs. Peeled shrimp
1 (1.25 oz) jar Zatarain’s Gumbo File
Salt and Pepper to taste

Make a roux with ½ butter and ½ shortening and flour.
Add onion, celery and bell pepper, saute.
Fry okra well done.
Put okra and a large can of tomatoes in a large pot and add roux mixture.
Bring to a boil, simmer for an hour or more until cooked to pieces.
Drop shrimp in and simmer for a few minutes.
Do Not Boil this!
Add file and seasonings.

Shrimp Creole

1 stick butter
1 heaping tablespoon shortening
1 heaping tablespoon flour
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 to 3 small cans tomato sauce
1 to 2 lbs. Shrimp
2 bay leaves
salt and pepper to taste
1 teaspoon sugar
Cooked rice

Make a roux with 1 heaping spoon of shortening and ½ stick of butter. Brown a heaping spoon of flour until golden brown.
Add chopped celery, onions and green pepper. Seer, add 2-3 cans of tomato sauce and stir fast. (should brown) Add enough water to keep from sticking. Let cook slowly for 10 to 15 minutes.
Then add shrimp, 2 bay leaves, salt & pepper to taste. Also add 1 tsp sugar. Let simmer for about an hour and serve over rice.

Answer 5

Angel Hair Pasta with Sesame Shrimp

Ingredients:
2 cups uncooked angel hair pasta
1 pound asparagus, trimmed and cut into 1 inch pieces
3-5 small cloves garlic
1 cup sliced mushrooms
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1 tablespoon brown sugar
3 tablespoon chutney
2 tablespoons toasted sesame seeds
1 bunch scallions
1/3 cup vinegar
1 pound fresh shrimp or frozen shrimp, thawed

Prepare pasta according to package directions. Add asparagus pieces during last 3 minutes of cooking. Drain pasta and asparagus. Place sesame oil in a large saucepan heat over medium heat. Add garlic and mushrooms and saute for 3-4 minutes. Add soy sauce, brown sugar, chutney, toasted sesame seeds, scallions and vinegar and simmer for 3-5 minutes. Add shrimp and cook another 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.

Makes 4 Servings

Answer 6

Szechwan Shrimp

INGREDIENTS
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

DIRECTIONS
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Answer 7

Buy the freshest shrimp you can get with shell on (easy peel). Put enough 7 up or Sprite cover the shrimp. When it turns pink, they are done. Do not overcook it. Melt butter with garlic as a dipping sauce. Enjoy!

Answer 8

JERKED SHRIMP

A lightly dressed salad of baby greens would complement this entrée nicely; serve rum-drizzled grilled pound cake slices afterward.


12 large uncooked shrimp, peeled, deveined
3 tablespoons olive oil
4 teaspoons fresh lime juice
2 teaspoons jerk or Caribbean-style seasoning blend

3/4 cup diced cantaloupe
3/4 cup diced honeydew melon
1/4 cup chopped fresh cilantro
1/4 cup diced red onion

4 lime wedges

Prepare barbecue (medium heat). Toss shrimp, oil, 2 teaspoons lime juice, and jerk seasoning blend in medium bowl. Let marinate 10 minutes.

Meanwhile, toss cantaloupe, honeydew, cilantro, red onion, and remaining 2 teaspoons lime juice in medium bowl. Season salsa to taste with salt and pepper.

Thread shrimp onto metal skewers. Grill until opaque in center, occasionally brushing with marinade, about 5 minutes. Serve with salsa and lime wedges.

Makes 2 servings; can be doubled

Answer 9

Ceviche. 1 cup chopped, cooked shrimp, juice of one lime, 1 tablespoon chopped, fresh coriander (cilantro), 1 clove of garlic, finely chopped, 1 birds eye chili finely chopped. Mix ingredients together and refrigerate for one hour.

Answer 10

Sautee in onions and crab boil liquid and get um ready dice um add Philly cream cheese and challots with a lil mayo oh man thats some good dip.Get some big uns wrap um in bacon batter um deep fry it don't get better than that.