I am looking for a recipe for jumbo shrimp?

Answer 1

JUMBO SHRIMP WITH CHIVE BUTTER

1 cup (2 sticks) butter
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
6 tablespoons chopped fresh chives
Freshly ground pepper
36 uncooked jumbo shrimp, peeled, deveined and butterflied
whole chives

Preheat broiler. Melt butter in heavy small saucepan over low heat. Place mustard in bowl. Whisk in lemon juice. Gradually whisk in butter. Add chopped chives. Season with pepper.
Arrange shrimp cut side up on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.
This is so good and so easy to make.
Hope this helps..

Answer 2

Jumbo Shrimp Parmesan:

40 min 30 min prep
2 servings

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

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

Answer 3

STUFFED JUMBO SHRIMP

Wonderful dish to make when expecting company. Makes great impression and can be stuffed ahead of time and even frozen! This recipe will stuff approximately 12 jumbo shrimp. 1/2 c. finely chopped celery 1/2 c. chopped onion 2 cloves garlic, minced 1/4 c. chopped parsley 1/2 lb. chopped shrimp (the least expensive kind) Chicken bouillon broth as needed Keebler crackers, crushed, as needed 1/2 glass white wine 1 stick butter
Saute celery, onion, garlic, parsley in butter until onion is transparent. Add chopped shrimp and wine, then add some bouillon broth and crushed Keebler crackers (enough of each to make it consistent enough to hold together).

Stuff shrimp. You may sprinkle with little more wine. Bake 15-20 minutes at 350 degrees. Rice goes well with this dish. Serves 3-4.

Answer 4

I personally don't like shrimp, but my husband loves it. I buy the already cooked jumbo shrimp. Then I heat them in garlic and butter Sometimes I add fresh veggies--zucchini, broccoli, mushrooms and dump the whole thing over homemade noodles. I cook my veggies in a completely different pan and have them with the noodles. yummmmmmmmmmmmm

Answer 5

with a pair of scissors..cut the back of the shrimp where the vein is..about 3/4 way through. leave shells on and toss in a bowl. once all are in the bowl..toss with evoo and old bay seasoning. once coated, place on a cookie tray and cook in oven..2 minutes one side, then flip and cook for 1 more minute

serve with cocktail sauce and lemon wedges. this a a very good alternative to cold boiled shrimp.

Answer 6

Stuffed Shrimp

Ingredients

For stuffing :
1 cup chopped mushrooms
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound scallops, chopped, or lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers, crushed into coarse crumbs

18 jumbo shrimp, shelled, leaving tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika

Garnish: chopped fresh parsley leaves

Accompaniment: lemon wedges

Method
Preheat oven to 375° and butter a large baking dish.

Make stuffing:
In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.

Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.

Garnish shrimp with parsley and serve with lemon wedges.

Answer 7

I am a little confused on your question, jumbo shrimp are just large shrimp, now there are a lot of things you can do with them, make a batter and deep fry them, saute them and make them into a scampi(white wine, butter sauce.) So to me your question is very vague.

Just to let you know Im a chef

Answer 8

allrecipes.com has great recipes

INGREDIENTS
2 cups water
2 bunches asparagus, trimmed and cut into 1 inch pieces
2 tablespoons vegetable oil
24 large fresh shrimp, peeled, deveined and cut in half lengthwise
2 teaspoons chopped fresh ginger root
3 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon dry sherry
salt to taste
DIRECTIONS
In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

Answer 9

heat a pan with a bit of olive oil, add crushed garlic and red chiles. throw in your shrimp and add a small amount of lime juice (fresh is best) and steam them til they are cooked. then pour in a splash of tequila and voila tequila lime and red chile shrimp. serve them with a nice seafood sauce (not that they dont have enough flavor already.)