Can someone give me a recipe for shrimp besides shrimp scampi or stir fry?

Question

Something that is just shrimp. Like a spicy peanut sauce or something. Anything but scampi or stir fry.

Answer 1

Broiled Shrimp
3 lb Large fresh shrimp - 1/3 c Chopped fresh parsley
Peeled and deveined 2 tb Fresh lemon juice
With tails intact 2 Cloves garlic - crushed
1 c Olive oil 1 ts Salt
Combine olive oil and remaining ingredients in a 13 X 9 X 2 inch baking dish; stir well; add shrimp, stirring gently; cover and marinate in refrigerator for at least 8 hours, stirring occasionally; remove shrimp from marinade, using a slotted spoon; reserve marinade; place shrimp on water soaked skewers; grill over medium hot coals 3 to 4 minutes on each
side, basting frequently with marinade. DO NOT OVER COOK. 8 servings.


Batter-Fried Shrimp (Tom Chien Bot)
* sweet and sour dipping sauce ( CAN BUY FROM SUPERMARKET)
* 1/4 teaspoon turmeric
* 1 pound raw medium shrimp
* vegetable oil, for deep-frying
* 1 tablespoon nuoc mam (Vietnamese fish sauce)
* cornstarch, for dredging
* 2 large garlic cloves, minced freshly ground black pepper
* 1 cup all-purpose flour, sifted
* 2 tablespoons baking powder
* 1 teaspoon sugar
* 1/2 teaspoon salt
1 Prepare the sweet and sour dipping sauce. Set aside.

2 Shell and devein the shrimp, leaving the tail section attached. Combine the shrimp, fish sauce, garlic and black pepper to taste in a bowl. Mix well; set aside to marinate for 30 minutes.

3 Combine the flour, baking powder, sugar, salt, turmeric and 1/4 teaspoon of black pepper in a bowl. Make a well in the center. Stir in 1-1/4 cups of cold water until smooth. Let rest for 1 hour.

4 Heat 2 inches of oil in a wok or deep fryer to 365 F, or until a drop of batter sizzles and rises to the surface. Dredge the shrimp in cornstarch, shaking off any excess. One by one, dip the shrimp in the batter, holding each one by the tail, and coat well. Carefully add the shrimp to the hot oil, a few at a time. Fry, turning once, for 2 to 3 minutes, or until golden brown and crisp. Drain on paper towels. Continue coating and frying until all of the shrimp are cooked.

5 Serve hot, with sweet and sour sauce as part of a meal or as an appetizer.


Indonesian Barbecued Shrimp (With Peanut Sauce)
-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.


Spicy Shrimps in Coconut Milk
* 2 bags of 450 grams each, big shrimps, peeled skins
* 1 heaping tsp of hot Chinese hot pepper sauce (with a lady picture on the bottle)
* 2-3 tbsp of chopped tomato with spices from 976 ml can (I used Pastene
* 1-2 tsps of heapings Lee Kum Kee chilie garlic sauce
* 4 green onions, sliced
* 1 tsp of Hungarian Vegeta seasoning
* 3-4 tbsps chicken stock
* 4-5 garlic, thinly sliced or crushed
* 1 medium onion, chopped
* 2 tbsps heaping oil
* 4-5 hot chilies
* salt and sugar to taste
* 2-3 tbsps of coconut milk

- Heat the oil, saute garlic, onion, chilies, and green onion

- Add in washed and peeled shrimps. Cook until shrimps changed in colors then add in the rest of the ingredients. Taste a bit, if it has reached your desire then turn off the stove.

Answer 2

Try this one:

Tequila Lime Grilled Shrimp


Serves: 6

Ingredients:

2 pounds large shrimp, unpeeled
1/4 cup fresh lime juice
1/4 cup tequila
2 medium garlic cloves, minced
2 medium shallots, finely chopped
2 teaspoons cumin
salt and freshly ground black pepper
1/2 cup olive oil
Lime slices
1 bunch watercress
1. If using bamboo skewers, soak them in cold water for at least 1 hour. This will prevent them from burning when grilled.

2. Thread the shrimp on the skewers (3 to 4 to each skewer). Lay in a shallow, non-aluminum dish, large enough to hold the skewered shrimp.

3. To prepare the marinade: Whisk together the limejuice, tequila, garlic, shallots, cumin, salt, and pepper. Slowly add the olive oil, whisking until combined. Taste for seasoning.

4. Pour over the shrimp and marinate for at least ½ and up to 4 hours.

5. Prepare the barbecue for medium-heat grilling.

6. Grill the shrimp on each side for about 4 minutes or to desired doneness. Remove from the grill and take the shrimp off the skewers. Garnish with the fresh watercress and lime slices. Serve with the salsa immediately.

Cook's Notes:
This may be prepared 4 hours in advance through step 4 and refrigerated.

Answer 3

BUTTERFLIED BAYOU SHRIMP

1 lb. large shrimp in shells, uncooked
1/4 c. butter
1/4 c. vegetable oil
2 tbsp. lemon juice
2 tbsp. barbecue sauce
1 bay leaf, crumbled
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. paprika

Butterfly shrimp by cutting lengthwise down back, not cutting all the way through. Do not remove shell. In a large skillet, melt butter; add shrimp. Saute' 3 to 4 minutes, stirring occasionally. Cover and let stand about five minutes. Spoon shrimp and sauce into a large serving bowl.

I found this recipe in a magazine in the 80's and fell in love with it. It's better than expected.

Answer 4

Ceviche is good--char an onion, some peppers (spicy if you like), a couple tomatoes over an open flame. Drop shrimp in boiling water just so they turn a little white-- so they're not raw and transparent. Put them in a bowl with lime juice for about 10 minutes. (the lime "cooks" the shrimp)

Throw the veggies in a blender with a some cilantro, salt to taste. Dump it all in the same bowl together.

Eat it chilled with a spoon :)

Answer 5

* Exported from MasterCook

Shrimp Orleans

Recipe By : Paul Prudhomme
Serving Size : 2 Preparation Time :35:00
Categories : Paul Prudhomme Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING MIX
1 1/2 teaspoons paprika
1 teaspoon dried basil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 dash white pepper
1/2 dash cayenne

1/2 pound shrimp -- peeled & deveined
3/4 cup chopped onion
1/2 cup green bell pepper -- chopped
1/4 cup celery -- chopped
1 1/2 bay leaves
3/4 cup apple juice -- in all
1/2 teaspoon garlic -- minced
1 cup fresh tomato* -- diced
1/4 cup tomato sauce
1/2 cup fish stock
3/4 quart cooked rice

Combine all the seasoning ingredients in a small bowl.
Sprinkle the shrimp evenly with 2 teaspoons of the seasoning mix and set
aside.
Preheat a heavy 10-inch skillet over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, bay leaves, and 3 tablespoons of
the seasoning mix. Stir and cook until the vegetables start to brown, about
4 to 5 minutes. Add 1 cup of the apple juice and the garlic, and stir to
clear the bottom of the skillet of all brown bits. Cook until the apple
juice evaporates completely and the bottom of the skillet dries out, abut
12 to 13 minutes. Stir the vegetables, spread them out, and cook 2 or 3
minutes until they are a rich-looking brown, to bring out their natural
sweetness. Add the tomatoes and the remaining seasoning, mix, scrape the
bottom of the skillet completely, and cook 2 minutes. Stir in the tomato
sauce, the stock, and the remaining apple juice. Scrape the bottom of the
skillet, bring to a boil, and cook about 7 to 8 minutes. Add the shrimp and
cook just until they start to turn pink and plump, about 4 minutes. Turn
off heat and serve over rice.

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Answer 6

Shrimp Cakes

INGREDIENTS:
1/4 cup butter
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 teaspoon prepared mustard
1 cup light cream
salt and pepper, to taste
1 pound shelled cooked shrimp, chopped
cracker crumbs
butter
.
Sauce:
1 cup mayonnaise
1/2 cup chopped ripe olives
1 tablespoon fresh dill, minced
1 tablespoon fresh lemon juice

PREPARATION:
Melt butter and cook onion in it until soft. Stir in flour, mustard, cream, and salt and pepper to your taste. When thick and smooth, add chopped shrimp. Refrigerate until chilled; form into cakes.

Roll cakes in cracker crumbs and saute in butter. Serve with sauce. Serves 4.
Sauce: Combine sauce ingredients and chill.

Answer 7

2 pounds of shrimps
a lot of orange zests, and a bit of orange juice (fresh squeezed)
Good red wine, not sweet
6-8 garlic cloves (crushed)
1/2 an onion (sliced)
salt & pepper
bay leaves
butter

In a pan, put the butter the onion, the garlic. butter sizzling, add the shrimps, bay leaves, salt & pepper, the zest, and the wine that it covers the shrimps, but not drown them. Add the orange juice and let the juice evaporate a little.

Bon appétit,

Mouchie

In a fr

Answer 8

Garlic Baked Shrimp

1/4 cup butter-melted
1/4 cup olive oil
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. Worcestershire sauce
1 lb. medium shrimp, peeled with tails left on and deveined
1 tsp. salt
1/4 tsp. black pepper
8 cloves garlic-chopped
4 Tbsp. fresh parsley-chopped
Imported Parmesan cheese-grated
Paprika

preheat oven to 350 degrees

Place the butter, olive oil, lemon juice and Worcestershire sauce in pot and cook on low fire for 10 minutes

Place shrimp in baking dish and pour sauce over the shrimp

Add salt and black pepper

Spread chopped garlic over shrimp, followed by parsley, Parmesan and paprika

Bake in oven for 15 minutes.

Serve with hot, crusty french bread for dipping the sauce.

Answer 9

Gently fry some onions and add fresh tomatoes; add black pepper, garlic, a little thyme (plus rosemary and/or bayleaf if that appeals). Keep warm.

Cook your shrimp in the pan and when cooked, flambe them in whiskey. Quickly add the vegetable mixture and some cream - cook gently until thickened but not curdled and serve with rice.

(beware - not everybody likes whisky, but for those who do this is delicious)

Answer 10

melt a couple tsp of butter in a pan. add some chopped garlic and the shrimp.when they're almost done add a few shakes of franks red hot sauce. enjoy
if you like cajun-get a box of zatarans jambalya. follow the directions and add the shrimp when it says to. delicious

Answer 11

here is our favorite:
Grilled Shrimp
Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish.
1/4 cup olive oil
1/4 cup lemon juice
3 Tbs chopped fresh parsley
1 Tbs minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 lbs medium shrimp, peeled and deveined

1 In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2 Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. any remaining marinade.
3 Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Servings: 6

Chipotle Grilled Shrimp
1 1/2 lb large shrimp, shelled and deveined
1 small can chipotle chiles in adobo, stemmed and wiped clean
1/2 cup vegetable oil
1/2 tsp freshly ground black pepper
1 Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12 bamboo skewers in water 30 minutes. Preheat grill to moderately high.
2 Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one third of the way from one end. Insert another skewer parallel to the first, one third of the way from the other end, so as to create a flat panel of shrimp that can be turned easily. Repeat with remaining shrimp and skewers to form 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 minutes per side until done. The center shrimp should be just opaque. Remove from grill and serve.