Anyone know any good recipes?

Question

Tomorrow's seafood night at my house and the only seafood I have is shrimp. I am tired of making the same ol' shrimp scampi or shrimp parmesan. Is there anything else I can make with shrimp, preferrably rice (since tonight it's pasta) that is easy and doesn't require too many ingredients. I'll glady appreciate it.

Answer 1

Savory Shrimp over wild rice

INGREDIENTS

* 1 (6 ounce) package wild rice
* 1 pound shrimp, peeled and de-veined
* 2 teaspoons paprika
* 1/2 teaspoon white pepper
* 1/2 teaspoon salt
* 1/2 clove garlic, minced
* 1 tablespoon extra virgin olive oil
* 1 cup cherry tomatoes, halved
* Chopped fresh parsley (optional)

DIRECTIONS

1. Prepare the wild rice according to the package directions. In a large bowl, combine the shrimp, paprika, pepper, salt, and garlic. Mix well and set aside.
2. Heat the oil in a skillet until hot. Add the shrimp and cook on medium heat for 30 seconds. Stir the shrimp and cook for an additional 45 seconds or until opaque, stirring constantly. Remove from the heat and serve over 1/4 cup of the wild rice.

You can also go to http://allrecipes.com and click "ingredient search" and type in "shrimp" and "rice". You will get a lot of good ideas.

Answer 2

Gamberi in salsa rosa
Shrimp Cocktail

24 large shrimp precooked
1 cup mayonnaise
2 Tbsp. ketchup
1/4 tsp. Worcestershire sauce
1/2 tsp. Brandy

In a bowl mix the mayonnaise, ketchup, Worcestershire sauce and Brandy.Serve with the shrimp.


Risotto con gamberetti

1 lb medium shrimp, peeled, vein removed and cut in half lengthwise, or 1 lb frozen shrimp-defrosted and halved
3 T extra virgin olive oil or butter
1 clove garlic, finely chopped
1 medium onion, finely chopped
1 T fresh parsley, chopped
3/4 cup dry white wine
1 1/2 cup Arborio rice
1 medium fresh ripe tomato, peeled, seeded and finely chopped (optional)
4 to 5 cups chicken broth and water, half of each
salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

Bring the broth to a simmer in a saucepan, reduce the heat and keep hot throughout the cooking process.
Heat 1 T of cooking fat in a heavy saucepan large enough to accommodate the rice and broth.
Add the shrimp and sauté over medium heat, stirring for a minute or so. Remove and set aside.
Sauté the onion and garlic in the rest of the oil, butter or combination of both, stirring occasionally until onions are transparent and just starting to color, about 5 minutes.
Add the rice and cook, stirring till rice is well coated with the fat, about 3 minutes.
Add the wine and the tomato, cook over medium heat till wine is absorbed.
Add one cup of the hot broth, stirring continuously as it cooks over medium heat. Loosen the rice from the sides and bottom of the pan using a wooden fork rather than spoon as it is less likely to break the grains of rice.
The rice should cook at a steady, lively simmer.
Now add half a cup of the broth at a time as it is absorbed, stirring constantly and lessening the amount of liquid added as you go along so as not to overcook the rice. The rice must cook at exactly the right heat, not too low and not too high.
When the rice has cooked for 20 minutes, add shrimp and chopped parsley, continue to simmer over low heat At 25 minutes, test for doneness.
Season to taste with salt and pepper.
Rice is ready when it is al dente, with a slight bite to it, tender and creamy but not mushy or sticky.
When done, turn off the heat, stir in the cheese, cover and let sit for a 3or 4 minutes before serving.

Answer 3

This is a great one...
It's not with shrimp but it's soooo easy and sooo loverly!

To serve 1

Ingredients:
3 Fresh King Scallops
3 Fresh King prawns, peeled, tails intact
Handful frozen peas
Half a lemon, juiced
Butter
Sea Salt and Black Pepper
(optional: Extra Virgin Olive Oil)

Method:
1. Cook your peas for three minutes, or until piping hot.

2. Meanwhile, heat some butter in a frying pan on a medium-high heat, season your prawns and scallops and throw them in the pan. They should be cooked in like 4 minutes or so. DO NOT OVERCOOK or they will go dry and yacky.

3. Whizz the peas in a small food processor, pour in the lemon juice, and throw in some black pepper. It should become like a puree. Keep it warm.

4. Arrange the scallops on your plate, divide the pea puree between the scallops, dolloping it on top. Arrange the prawns on top of the puree, and drizzle with some extra virgin olive oil, if you have it.

Ideal for a light lunch or a starter to an evening meal.
;-p

Answer 4

Cut this delicious recipe in half for 2 people. It is really delicious.

Sautéed Shrimp Recipe
Preparation time: 20 minutes. 4 servings.

Ingredients:
24 large (size 21-25 count) peeled and deveined shrimp (buy them already peeled and de-veined)
4-6 ounces clarified butter (see instructions)
4-6 ounces heavy cream
2 tablespoons minced garlic
4-6 ounces white wine (chardonnay or your choice)
Salt and fresh ground pepper
1 tomato, peeled, seeded and chopped (optional)
Flour

Instructions:

To clarify butter:
Melt butter over very low heat
Skim off what comes to the surface
Slowly pour off the oil part into another container
Discard the solids

Cook prawns 8-12 at a time or in two skillets following this method for each "batch:"

Heat a large skillet over medium heat.
Add about 2 tablespoons of clarified butter and heat until hot but don't burn please
Flour prawns shaking off excess and add to skillet with hot clarified butter.
Sauté 1-2 minutes on one side of prawns, turn over and lower heat a little and add 1 teaspoons minced garlic per batch
Sauté until garlic turns white (DO NOT BURN)
Deglaze with white wine (pour wine around the edges of the skillet)and cook to reduce volume by half
Add heavy cream by pouring around the edges of the skillet and cook to reduce and thicken the sauce
Add seasoning salt, tomato pieces (optional), cooking briefly to heat through
Keep warm while cooking the second batch
To serve, arrange in individual dishes and garnish with fresh chopped parsley.

Serve with rice and steamed veggie