Quick and easy Shrimp recipe?

Question

Large Shrimp

Answer 1

Recipe for Shrimp & Asparagus Risotto

Watch free video at : http://www.bookstobrowse.com/bbc_cookery_cook_books_claudia_roden.php

Video lasts around 6 minutes. Kay

Answer 2

In large skillet, melt 1/2 cube butter. Add 2 cloves minced garlic and saute. Add 1/2 cup white wine and 3 T chopped parsley. Add shrimp without shells and cook until shrimp are pink throughout. Add salt and pepper to taste. Toss with hot linguini and shaved parmesan.

Answer 3

Shrimp Scampi Anne
Recipe By : from "Voila!" (Jr League of Lafayette, LA)

30 jumbo bay shrimp -- (1 1/2 lbs)
1/4 cup olive oil
salt, black and red pepper -- to taste
3 large garlic cloves -- minced
1/3 cup parsley -- chopped
1/3 cup seasoned bread crumbs
8 tablespoons melted butter
1/3 cup white wine
dash Tabasco sauce
linguini -- cooked
1/4 cup Parmesan and Romano Cheese -- grated

Slit shrimp down the back leaving tail tip section of shell on the shrimp. Devein, wash and dry shrimp.
Arrange shrimp, single layer, in 10-inch square baking dish. Pour olive oil evenly over shrimp. Sprinkle to coat with salt, black and red pepper, garlic, parsley and bread crumbs. Cover dish and bake in preheated 300F oven for 20 minutes.
Pour butter, Tabasco, and wine evenly over shrimp.
Bake uncovered 5 minutes longer or until done. Do not overcook; the shrimp will toughen. Serve over cooked linguine and top with grated cheese.

Or one of my faves:

Grilled Herb Shrimp

Ingredients:

2 pounds jumbo shrimp (peeled & deveined – leave tails on)
3 large cloves garlic, minced
1 medium yellow onion, diced small
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 tsp. dry mustard
2 tsp. Dijon mustard
1-2 tsp kosher salt (depending on taste)
½ tsp. fresh ground black pepper
¼ cup olive oil
1 lemon, juiced

Directions:

Combine all the ingredients and allow marinate for 1 hour at room temperature or cover and refrigerate up to 2 days.

Skewer the shrimp. I put 3 or 4 shrimp on a skewer. Brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Shrimp Parmigiana
By Chef Richard Lombardi
Makes 4 servings

16 extra large shrimp
2 large eggs
1 cup Italian seasoned bread crumbs
2 cups Canola Oil (or other light colored oil)
2 cups marinara sauce
2 cups shredded mozzarella cheese
4 tablespoons grated Pecorino Romano cheese

Carefully shell, devein, and butterfly each shrimp. Leave the tails on. Break the eggs into a medium bowl and beat until a slight froth appears. Place the shrimp in the bowl and turn several times until all shrimp are coated with egg on all sides.
Remove one shrimp at a time and dredge in the seasoned bread crumbs, pressing the shrimp until the bread crumbs cover it completely. Heat the Oil in a 1-quart saucepan. The oil must be deep enough to cover the shrimp as they fry, do not make the oil very hot, 325ºF should be enough.
Fry the breaded shrimp 2 or 3 at a time. Don't crowd the shrimp and don't let the oil cool. When the shrimp are golden in color, remove them from the frying oil with a slotted spoon and place on a paper towel to soak up any extra oil.
Preheat oven to 350ºF. Heat the marinara sauce to a low simmer. After all shrimp are cooked, place them in a shallow baking dish. Spoon enough marinara sauce over each shrimp just to cover it. Cover each shrimp with shredded mozzarella cheese and some Pecorino Romano cheese. Bake at 350ºF for just a few minutes, until the cheese melts.

Serve immediately.

Note: You have the option of broiling the shrimp in the baking dish to just let the cheese melt. Don't let the shrimp cook any more.

Or, you could also bread and fry and serve with dipping sauces.

Good luck & enjoy!

Answer 4

* 250 g Prawns
* 200 g Lettuce, roughly chopped
* 1 Carrot, coarsley grated
* 1 Spring Onion, chopped
* 1 Avocado, thickly sliced
* 1 medium Tomato, chopped
* 1 Celery, chopped
* 1/2 medium Cucumber, sliced
* 15 g Butter
* 1/2 lemon, juice
* 1 tbsp extra virgin Olive oil
* Salt and Pepper

Method:

* Fry the prawns in a frying pan with butter and lemon juice over medium heat for 5 minutes.
* Meanwhile, Mix lettuce, carrot, celery, cucumber, tomato, avocado and onion in a salad bowl.
* Remove the prawns from the pan and scatter over the vegetables in the bowl.
* Drizzle with olive oil, season and serve.
Enjoy. Its Lush:-)

Answer 5

Boil in water and crab boil until pink. Throw in some corn on the cob, and enjoy!!!

Answer 6

wash them and boil them in some Old Bay seasoning after they have cooled eat them with cocktail sauce yummy yum good.