Need some great ideas for using shrimp.as a dinner meal?

Answer 1

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 2

This is my favorite, fast, and most of the ingredients are already in your pantry or fridge:

Garlic Shrimp with Linguine


Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Enjoy!!!

Christopher

Answer 3

Shrimp Pu-Pu
Ignore the odd title of this recipe. It's a delicious appetizer, especially in the summer. Serve with thin wheat crackers.

INGREDIENTS
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/2 teaspoon curry powder
1/2 pound small cooked shrimp
4 green onions, chopped
2 hard-cooked eggs, grated
salt to taste
1 pinch paprika, for garnish
DIRECTIONS
In a medium bowl, mix together the cream cheese, mayonnaise, and curry powder until light and fluffy. Spread onto a serving plate. Arrange shrimp over the top, then sprinkle with green onions, grated egg, salt and paprika in that order. Chill for 1 hour before serving.

Answer 4

Shrimp Etoufee

1 lb shrimp 1 c. chopped onions
1/2 c chopped bell peppers 1 Tbsp minced garlic
1 8 oz can tomato sauce 2 Tbsp canola oil
Salt, Pepper, onion powder, garlic powder, red pepper to taste


Heat oil in pot and add onions, bell peppers and garlic. Saute until they are clear. Add tomato sauce and cook on low heat one hour. Add shrimp and cook 20 minutes longer. Serve on top of cooked rice.

Answer 5

My favorite is to peal and devain the shrimp the saute them in a little butter until the are done then add a little more butter and let them simmer for about 5 minutes. It is the best with white rice and some kind of greens.

Answer 6

I use spaghetti (cooked to your liking), small cocktail shrimp (already peeled, deveined, and cooked) and a jar of Alfredo sauce. Gently mix ingredients together and add a touch of parsley. Kinda like what you get at Red Lobster. It's really good with fish and a salad.

Answer 7

Fiesta Shrimp Skewers

Makes 10 to 12 servings
Prep: 25 minutes
Marinate: 30 minutes
Grill: 8 minutes

Ingredients

* 1 recipe Cool Cilantro Dip (see recipe below)
* 1 pound fresh or frozen large shrimp in shells (about 24 shrimp)
* 1/2 cup amber ale or other ale
* 1/2 teaspoon finely shredded lime peel
* 1/4 cup lime juice
* 2 tablespoons snipped fresh cilantro
* 1 small fresh jalapeno pepper, seeded and finely chopped
* 1/4 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 1 clove garlic, minced
* 2 fresh poblano peppers, seeded and cut into 1-inch pieces
* 2 limes, cut into 1-inch pieces


Directions

1. Prepare Cool Cilantro Dip. Cover and chill until ready to serve. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a plastic bag set in a shallow dish.

2. For marinade, in a small bowl combine ale, lime peel, lime juice, cilantro, jalapeno pepper, cumin, ground red pepper, and garlic. Pour over shrimp; seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally. Drain shrimp, reserving marinade.

3. Alternately thread shrimp, poblano pieces, and lime pieces onto ten to twelve 6-inch skewers, leaving 1/4 inch between pieces. (If using wooden skewers, soak in water for 30 minutes before grilling.) Brush with the reserved marinade; discard any remaining marinade.

4. Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until shrimp are opaque, turning once. Serve the shrimp skewers with cilantro dip. Makes 10 to 12 servings.

Cool Cilantro Dip: In a small bowl stir together one 8-ounce carton light dairy sour cream, 2 tablespoons snipped fresh cilantro, 1 tablespoon bottled salsa, 1/2 teaspoon finely shredded lime peel, and 1 garlic clove, minced. Makes 1 cup.

OR TRY
Coconut Shrimp on Romaine Leaves

Prep: 25 min.

Ingredients

* 12 ounces fresh or frozen peeled and deveined shrimp
* 1/4 cup shredded coconut
* 1/2 cup unsweetened coconut milk
* 1/4 cup unsalted, dry-roasted peanuts, chopped
* 1/4 cup packed brown sugar
* 1 tablespoon fish sauce
* 3 tablespoons fresh lime juice
* 1 tablespoon finely shredded fresh ginger
* 1 small jalapeno pepper, seeded and finely chopped
* 1/4 teaspoon salt
* 30 small romaine leaves


Directions

1. For shrimp filling, thaw shrimp, if frozen. In a large saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add shrimp and simmer 1 to 3 minutes or until opaque. Drain. Rinse under cold running water. Drain again. Coarsely chop shrimp (you should have about 1-1/2 cups). Cover and chill.

2. Spread coconut in a shallow baking pan. Bake in a 350 degree F. oven for 5 to 10 minutes or until golden brown, stirring once or twice. Remove from oven. Cool.

3. For sauce, in a small saucepan combine coconut milk, peanuts, brown sugar, and fish sauce. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat about 8 minutes or until slightly thickened, stirring occasionally. Cool.

4. In a bowl combine chopped shrimp, toasted coconut, lime juice, ginger, jalapeno pepper, and salt. Stir in sauce. Cover and chill up to 4 hours.

5. Transfer shrimp mixture to a serving bowl. For each appetizer, place a spoonful of shrimp filling on a romaine leaf. Roll up. Makes about 30 appetizer servings.

Answer 8

Jumbo Shrimp Parmesan
Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website.
2 servings 40 min 30 min prep

12 jumbo shrimp (10 to 12 per lb)
2 tablespoons olive oil
1 clove minced garlic
salt and pepper
1/2 cup unseasoned breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
1 medium lemon, cut in wedges

Preheat oven to 475 degrees.
Peel and devein shrimp, leaving tails intact.
Mix together olive oil, garlic and salt and pepper in a bowl.
Add shrimp and toss lightly to coat.
Refrigerate 30 minutes to an hour.
In shallow bowl, combine bread crumbs and Parmesan cheese.
Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
Drizzle with melted butter.
Place pan on the center rack of oven and bake for 10 minutes or until done.
Serve immediately with lemon wedges.

4 Minute Spicy Garlic Shrimp
Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.
2 servings 17 min 10 min prep

12 shrimp (Jumbo sized, peeled, deveined, & tails intact)
2 tablespoons olive oil
2 garlic cloves (crushed with the side of a knife)
1/4 teaspoon red pepper flakes
1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended)
1 teaspoon lemons, zest of
2 teaspoons lemon juice
1 tablespoon fresh parsley (chopped)

Heat a large skillet over medium high heat.
Add olive oil, garlic, red pepper flakes, and shrimp.
Season with grill seasoning or salt & pepper.
Cook shrimp 3 minutes or until just pink.
Toss with lemon zest, juice, & chopped parsley.
Remove shrimp to a serving platter, leaving the garlic cloves in the pan.

Buttery Shrimp And Pasta
This is a really simple dish to make and it's quite elegant.
4 servings 40 min 10 min prep

8 ounces pasta, cooked and drained (I like the tri-colored spirals)
1/4 cup butter
1 1/2 lbs shrimp, peeled and deveined
1 tablespoon minced garlic
2 cups half-and-half
1/4 cup fresh basil, minced or 1 teaspoon dried basil
1/4 cup parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes, optional

Have pasta ready.
In lg skillet, heat butter; add shrimp and garlic.
Saute 4 minutes, remove shrimp from skillet.
Add half and half.
Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently.
Add shrimp, basil, cheese, pepper and pepper flakes.
Pour sauce into a bowl; add pasta and toss well.

Dirty Shrimp in Butter-Beer Sauce
Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!
4-6 servings 25 min 15 min prep

2 lbs shrimp, shelled and deveined
4 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1/2 cup beer

Saute garlic and herbs in butter until garlic is slightly browned.
Add shrimp, stirring constantly, until shrimp are pink and done.
Pour in beer, simmer 1 minute more, and serve!

Garlic Shrimp
Easy, yummy, and garlicy. Doesn't get any better.
2-3 servings 15 min 10 min prep

2 tablespoons vegetable oil
2 tablespoons butter or margarine
8 cloves garlic, minced
1 lb shrimp, peeled and deveined
salt and pepper
lemons or lime wedges

Heat oil and butter in a large skillet.
Add garlic and shrimp; sprinkle with salt and pepper.
Saute 2-3 minutes or until shrimp turn pink.
Turn shrimp with spatula; cook shrimp 2 minutes longer on other side.
Remove shrimp to serving platter; garnish with lemon wedges.
**We give this a little squirt with the lemon wedge.

Answer 9

fried shrimp potatoes