any good recipe for making shrimp in 30 min?

Answer 1

Easy Shrimp Scampi
You will want lots of crusty bread to mop up the sauce on this one!




2 tablespoons olive oil
2 lbs large shrimp, peeled and deveined,if desired (21 to 25 per pound)
3 tablespoons unsalted butter
4 cloves garlic, minced or pressed through garlic press
2 tablespoons lemon juice
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
1 pinch cayenne
salt
ground black pepper

Heat 12-inch skillet over high heat until hot, 2 to 3 minutes.
Add 1 tablespoon oil and swirl to coat bottom of pan.
Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl.
Return pan to heat and repeat process with remaining oil and shrimp.
Return empty skillet to medium-low heat; melt 1 tablespoon butter.
Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Off heat, add lemon juice and vermouth.
Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper.
Return shrimp and accumulated juices to skillet.
Toss to combine; serve immediately.

Answer 2

Shrimp with Andouille

1/2 lb andouille sausage (preferred, substitute Kielbasa if you must)

1 1/2 - 2 lbs raw, peeled, headed and deveined medium shrimp

Garlic - at least 2 cloves of fresh chopped

1 cup cream (preferably) or half & half (if you must)

3/4 tsp red pepper flakes

3/4 cup Parmesan cheese

1/2 cup chopped scallions

Cooked fettucini (or any cooked flat pasta)

1) Sautee the andouille until it is browned and the fat is rendered out.
2) Add garlic and red pepper and cook until soft (1 minute)
3) Add the cream and shrimp - do not boil this! Simmer until shrimp is done
4) Add the cheese, stir until the sauce thickens somewhat
5) Add the chopped scallions and serve with pasta

I guarentee that people will INHALE this and beg for more.....

*Note - this recipe is flexible....if you want more or less of something go ahead. For heaven's sake don't skimp on the ingredients and DO NOT try to make a "no fat/low fat" version...it will taste awful. Go easy on the red pepper - not everybody likes it as hot as that

Answer 3

Shrimp Scampi

This classic Italian - American dish is easy to prepare and very versatile. Serve it over rice, over linguini or simply from individual gratin dishes accompanied by good crusty bread with which to soak up the buttery - garlic sauce.

Ingredients
4 tablespoons unsalted butter
1/4 cup extra virgin olive oil
2 pounds peeled shrimp, largest you can afford
2 cloves garlic, finely chopped
juice of 1 lemon
coarse sea salt
fresh chopped parsley

Method
Heat the butter and olive oil together in a sauté pan. When the foam from the butter subsides, add the shrimp and garlic at the same time, cooking until the shrimp just turn opaque, about 3 minutes. Remove from heat, add the lemon juice and salt to taste; toss, sprinkle with parsely. Serve immediately.

Answer 4

Peel and devein 2 pounds of medium to large shrimp. In a skillet melt 2 Tablespoons of unsalted butter and 1 Tablespoon of Canola oil. Add 2 to 3 cloves of finely chopped garlic and sautee for one minute. Add the shrimp and cook until pink. Add the juice of a half a lemon and serve over rice. Serves 4-6. Suggested sides are steamed mixed veggies or grilled asparagus and a tossed salad. Dinner in less than 30.

Answer 5

30 minute meal

Shrimp



Ingredients:
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 pounds medium shrimp, peeled
1 cup sliced fresh mushrooms
1 teaspoon minced garlic
1 tablespoon chopped parsley
1 (10 3/4 oz) can golden mushroom soup
1 (8 oz) package fat-free (or light if you prefer) cream cheese
1 teaspoon hot sauce
1/2 cup sliced green onions (scallions)
1 (12 oz. package) rotini pasta


Directions:

In a large pan coated with nonstick cooking spray, sauté the onion and green pepper over medium heat until tender, about 5 minutes. Add the shrimp, mushrooms, and garlic, sautéing until the shrimp are done and the vegetables are tender, about 5 minutes. Add the parsley, the golden mushroom soup, and cream cheese, stirring until the cream cheese is melted. Add the hot sauce and green onions. Meanwhile, cook the rotini according to package directions, omitting any oil and salt. Drain and add the pasta to the shrimp mixture, tossing to mix well.

Answer 6

Quick Shrimp Gumbo

1 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon canola oil
1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1-1/2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 cup uncooked instant rice
Lemon slices, optional

DIRECTIONS
In a large saucepan, saute onion and garlic in oil for 2 minutes. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. Cook, uncovered, for 2 minutes. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired. Yield: 4 servings.

Answer 7

Throw peeled, deveined shrimp into a pan with olive oil or butter and pressed garlic-cook 2-3 minutes until translucent. Put on a plate and squeeze lemon juice all over.

Answer 8

Recipe name: Shrimp Frite (Fried Shrimp)



Serving size: 2 people, 7 shrimp each

Preparation time: about 30 minutes



Amount/Measure/Ingredient:

14 shrimp, peeled and deveined, large size (16-20 per pound)
14 bamboo sticks (skewers)
1 cup buttermilk, low fat
1 cup flour
2 teaspoons salt
1/4 teaspoon white pepper -- ground
1/16 teaspoon cayenne pepper
2 tablespoons parsley -- chopped
1 tablespoon chives -- chopped
4 cups canola oil -- for frying
3 cups shredded iceberg lettuce
lemon or lime wedges as a garnish



Preparation:

Peel and devein the shrimp and pat dry; skewer on bamboo sticks from the tail to the head end so that the shrimp is as straight as a pencil, and refrigerate until needed.
Heat the oil in a frying pan to 360 degrees F. Mix the flour with the salt, pepper and cayenne and place it on a plate. Pour the buttermilk on a plate, a little at a time and replenish as needed. Roll the skewers in the flour, dip in the buttermilk and then roll in the flour again to coat evenly. Fry for 3-4 minutes, a few at a time in order not to crowd the pan. (The bamboo sticks should be placed in such a way that only the shrimp is in the oil, not the whole stick.) When done drain on paper towels and continue to cook the remainder. Place the fried shrimp on a plate mounded with shredded lettuce and sprinkle with the chopped parsley and chives. Garnish with lemon and/or lime wedges.

Serve with your favorite tartar sauce, hot sauce, duck sauce, chutney or just salt and pepper.
Suggested Wine: Chardonnay, Pinot Gris or Fume Blanc

Recipe name: Shrimp in Lemongrass, Ginger and Coconut Milk



Serving size: 2

Preparation time: about 30 minutes



Amount/Measure/Ingredient:

1 lb. shrimp, large (about 16-20 per pound)
1/2 cup water
1 tbsp. lime juice
2 cloves garlic
2 tbsp. ginger, chopped
1/4 cup lemongrass, sliced thin
1 cup red bell pepper, sliced
2 tbsp. canola oil
1 cup tomatoes, peeled, seeded and diced
2 tbsp. flour
1 cup unsweetened coconut milk
1/4 cup scallions, chopped
2 tbsp. cilantro, chopped
1/4 cup peanuts, dry roasted and chopped
salt and ground white pepper to your taste
4 cups white rice, cooked


Preparation:

Peel and devein the shrimp. Simmer the trimmings in the water for 15 minutes, strain and reserve. Marinate the shrimp with the lime juice, 1 clove garlic sliced thin and a pinch or so of salt and pepper until needed. In a sauté pan lightly cook the peppers, onions and garlic in 1 tbsp. canola oil over moderate heat for 5 minutes, add the flour and cook 3 minutes longer. Add the shrimp stock, tomatoes and coconut milk, reduce the heat so the mixture is simmering, stir until the sauce is thickened and smooth. Season with salt and pepper and keep warm. Drain the shrimp and pat dry, sauté in 1 tbsp. canola oil with the lemon grass over medium heat in a non-stick pan until the turn pink. Add the sauce and simmer for 3-4 minutes. Place in a bowl and sprinkle first with the scallions, then the peanuts and finish with the cilantro. Serve with plenty of of hot cooked white rice.

Answer 9

Batter Dipped and deep fried for 2m15s.

A great recipe for the batter:

INGREDIENTS
1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 cups beer

DIRECTIONS
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

Answer 10

need pan, real butter, salt, pepper, fresh garlic(chopped-fine), sauter white wine, fresh basil, and dice tomato. Put over buttered bow tie noodles or noodle of your choice.