need good recipes for cooking shrimp?

Question

I want suggestions for different recipes and ways to cook shrimp. As many as you can. Thanks!!!

Answer 1

Garlic Shrimp on Skewers

Ingredients:
1 lb fresh Shrimp, peeled and deveined
1 Tbsp fresh Parsley, chopped finely
dash Red Pepper
1/4 cup Butter
3 Tbsp dry White Wine
1 clove Garlic, minced



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Directions:
For basting sauce, melt butter in a saucepan. Stir in garlic, parsley, and red pepper. Cook for about 1 minute. Stir in wine and heat through. Thread shrimp onto 4 long or 8 short metal skewers. Grill shrimp, uncovered, over medium-hot coals for 10 to 12 minutes or till pink, turning and brushing frequently with garlic butter sauce. Makes approximately 15 to 18 garlic shrimp appetizer servings or 4 entree servings.
Coconut Shrimp

Ingredients
1 lb shell-on Shrimp, uncooked
1/3 cup Coconut milk, canned and sweetened
2 Tbsp Lime Juice
1 Garlic clove, crushed
1 tsp Red Chili Peppers, seeded and minced

1 tsp ground Cumin
1/2 tsp ground Coriander
1/4 tsp ground White Pepper
12 to 18 fresh Pineapple Chunks
Island Pesto:
1 cup flaked Coconut
1 cup chopped Cilantro
1 cup chopped Green Onion
2 Tbsp fresh Lime Juice
2 Tbsp minced fresh Ginger
1 to 2 tsp minced Garlic clove
1/2 tsp Salt
1/2 cup Peanut or Olive Oil





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SEE ALSO:
Crispy Coconut Shrimp


Directions:
Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Serve coconut shrimp on large exotic leaves with Island pesto side-dish.

Simple Shrimp Stir Fry

Ingredients:

1 pound large Shrimp
1/2 Garlic bulb
1 sweet Red Pepper, deribbed, julienned
2 Green Onions, green part only, julienned
1 tsp Lemon Juice


Directions:



Peel and devein shrimp. Rinse and pat dry with paper towel. Heat garlic in large fry pan until soft. Add shrimp and red pepper and stir-fry over medium heat about 5 minutes or until shrimp is cooked. Stir in green onion and lemon juice. Serve shrimp stir fy with steamed rice.
Shrimp Scampi

Ingredients
6 jumbo Shrimp, peeled and deveined
2 Tbsp Olive Oil
1 tsp Butter
1 tsp Shallots, finely chopped
3 cloves of fresh Garlic, finely chopped
1/2 Lemon, squeezed
2 oz Sherry
2 oz Brandy
Salt and Pepper to taste


Directions
Clean your shrimp, peeling off shell and deveining. You can leave the tails intact for presentation if desired. In a medium-sized pan, sauté olive oil, butter, and garlic for about 1 minute. Add shallots and shrimp and sauté for another 2 minutes on each side of shrimp. Flame with brandy. Add sherry and sauté for about 2 more minutes. Serve shrimp scampi over rice or your favorite pasta.
Shrimp Appetizer Rolls

Ingredients:
1 cup Shrimp, coarsely chopped
1 prepared Bread Dough
1 Egg, beaten
2 Green Onions, finely chopped
Fresh ground Pepper, to taste


Directions:
After thawing, roll out the prepared dough into a 9-inch circle. Cover the top with chopped shrimp and add seasonings(onions and pepper). Cut the circle into wedge-shaped pieces and roll each one tightly, beginning at the outside edge. Brush the roll with the beaten egg and bake at 425 degrees for about 15 minutes. Serve shrimp appetizer rolls hot with your favorite dipping sauce.
Splendiferous Shrimp Salad

Ingredients:
1 lb small Shrimp, cooked, shelled, deveined
1/2 cup Cucumber, finely diced (peeled, seeded)
1/4 cup freshly snipped Dill or 1 tsp Dill Weed
2 Tbsp minced Shallots or Yellow Onion
1/2 cup finely diced Celery
1/2 cup Mayonnaise
2 Tbsp Sour Cream
2 Tbsp Lemon juice
1 Tbsp Dijon Mustard
1 Tbsp Anchovy Paste
1/8 tsp freshly ground Black Pepper
Salt, to taste

Directions:
Place the shrimp, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes. Makes enough shrimp salad for 4 to 6 servings.

Chunky Shrimp Dip

Ingredients:
3/4 lb medium cooked Shrimp
3 drops of Tabasco Sauce
1/4 cup Dr. Pepper
8 oz Cream Cheese, softened
2 tsp Lemon Juice
3 Tbsp Mayonnaise
1/8 tsp Onion Salt
1 tsp Worcestershire Sauce
dash of Garlic Powder


Directions:
Peel and devein shrimp. Combine 1/2 of the shrimp and all the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp and fold into mixture in a large bowl. Refrigerate dip and serve chilled.
Shrimp Fried Rice

Ingredients:
1/4 lb cooked Shrimp, chopped
2 Eggs
2 Tbsp Vegetable Oil
3 Green Onions and tops, chopped
3 cups cold cooked Rice
3 Tbsp Soy Sauce
Directions:
Blend eggs with 2 Tbsp water; set aside. Heat oil in wok or large skillet over medium heat. Add green onions; stir-fry 30 seconds. Add eggs; cook, stirring gently, until firm. Stir in rice and cook until heated, gently separating grains. Add shrimp and soy sauce; cook, stirring, until mixture is well blended and heated through. Makes 4 to 6 servings.

Shrimp Etouffee

Ingredients:
1 1/2 pounds medium-size fresh unpeeled Shrimp
2 cups Onion, chopped
1 cup Green Bell Pepper, chopped
1/2 cup Celery, chopped
2 cloves garlic, minced
3 Tbsp Margarine
3 Tbsp All-purpose Flour
1/4 cup Water
1/4 tsp Salt
1/4 tsp Black Pepper
1/8 tsp ground Red Pepper
8 oz Clam Juice
6 cups hot cooked Rice


Directions:
Peel and devein shrimp and set aside. Coat a large, heavy saucepan with cooking spray. Place over medium-high heat until hot. Add onion, bell pepper, celery, and garlic. Sauté 10 minutes or until tender. Remove from pan and set aside in a bowl. Melt margarine in pan over medium heat then stir in flour. Cook 7 minutes or until very brown, stirring constantly. Gradually add water, blending with a wire whisk. Stir in vegetable mixture, salt, pepper, red pepper, and clam juice. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp and cook an additional 10 minutes or until shrimp are done.

In the meantime, cook rice so it finishes about the same time the shrimp mixture does. Serve shrimp etouffee over rice and garnish with parsley sprig. Alternately, it could be served over your favorite pasta. Makes 6 servings.

Shrimp and Rice Casserole

Ingredients:
1 1/2 lb cooked Shrimp
2 cups cooked Rice
1 pint light Cream
1 tsp Butter
8 Tbsp Ketchup
3 Tbsp Worcestershire Sauce
1/4 tsp Tabasco Sauce


Directions:
Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Place into greased casserole dish and bake at 350 degrees for 45 minutes or until nearly firm. Makes enough shrimp casserole for 5 servings.

Shrimp Quesadillas

Ingredients:
1/2 cup cooked Shrimp, coarsely chopped
4 Flour Tortillas
1 cup Monterey Jack Cheese, shredded
1/4 cup Green Onions tops, thinly sliced
1 Tbsp Cilantro or Parsley, finely chopped

Directions:
Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Cook in lightly greased skillet over medium heat until golden brown on both sides. Cut each tortilla into 4 wedges. Makes 4 shrimp quesadillas or 16 appetizer wedges.
Herbed Shrimp in Beer


Ingredients:
2 lbs peeled raw Shrimp
1 1/2 cup Beer
2 cloves Garlic, minced
2 Tbsp Chives, snipped
2 Tbsp Parsley, snipped
1 1/2 tsp Salt
1/2 tsp Pepper
shredded Lettuce
2 Green Onions, finely chopped

Directions:
Combine all ingredients except lettuce and green onions in a bowl. Cover and refrigerate for 8 hours or overnight; stir occasionally. Drain and reserve marinade. Broil shrimp 4 inches from heat until cooked and tender, about 2 minutes on each side, less for small shrimp. Do not overcook or shrimp will become tough. Brush occasionally with marinade. Serve shrimp on shredded lettuce and sprinkle with chopped green onion. Marinade may be heated and served for dipping. Makes 6 servings.

Barbecue Shrimp

Ingredients:
2 lbs large raw Shrimp, peeled and deveined
1 cup Olive Oil
1/4 cup Lemon Juice
1/2 cup Onion, finely chopped
3 Shallots, finely chopped
2 Garlic Cloves, minced
1/4 cup Parsley, finely snipped

Prepare outdoor grill or barbecue to medium heat. In a large bowl, combine olive oil, lemon juice, onion, shallots, garlic, and parsley. Mix in the shrimp. Cover and marinate in the refrigerator for several hours. Drain shrimp, reserving marinade in bowl for basting. Place shrimp on skewers or on aluminum foil, and barbecue for about 6 to 8 minutes per side. Be sure to baste shrimp with marinade often. Place shrimp on a large platter and surround with thin lemon wedges. Serve with a creative salad and fresh garlic bread. Serves 8 to 10.

Grilled Shrimp Wrapped in Bacon

Ingredients:
20 medium shrimp, cleaned and deveined
1 Tbsp Pommery Mustard
10 strips raw Bacon, cut in half
sprig fresh Thyme
3 Red or Yellow Sweet Peppers
1 head Radicchio
4 Tbsp extra-virgin Olive oil
1 head Endive
2 Tbsp Balsamic Vinegar
1 head Bibb Lettuce
Wash and dry the radicchio, endive and lettuce. Tear into bite-size pieces and set aside. Wrap each shrimp tightly in 1/2 strip of bacon. Grill in skillet or over charcoal grill until crisp, 3-5 minutes, turning once. Cover to keep warm. Seed peppers and cut into thin julienne strips. Set aside. Combine oil, vinegar, mustard and thyme in a jar. Cover and shake well. Place greens and peppers in a bowl. Add shrimp. Toss gently with the vinaigrette. Serve in shallow bowls, arranging greens first, and 5 grilled shrimp on top of the greens. Makes 4 servings.

Shrimp Bisque

Ingredients:

3 lbs medium Shrimp, with shells and head
2 medium Onions
1 bunch Celery
3 medium Green Peppers
2 cloves Garlic
1/4 cup Green Onion, green part only
1 Tbsp Parsley, minced
1/4 lb Butter
1 cup Flour
1 Tbsp Paprika
1 Tbsp Creole Seasoning
1 Tbsp Worcestershire Sauce
1 pint Half 'n Half


Directions:
Peel, head, shell and devein shrimp, and save the shells and heads. Wash and prepare all vegetables, saving all peels, trimming, including the white parts of green onion. Add all saved shrimp and vegetables to 1/2 gallon cold water and bring to a slow boil over medium-high heat. Simmer for 20 minutes, then strain and reserve liquid. Finely mince shrimp, onion, celery, green pepper and garlic. Melt butter in 4-quart soup pot then add minced vegetables (except green onions) and shrimp. Sauté until shrimp are pink. Add flour, then reduce heat and stir for about 5 minutes. Add reserved shrimp stock and remaining ingredients, except green onion and half and half. Cook over medium heat 30 minutes, then add green onions and half and half. Adjust seasoning and change consistency with more half and half if desired. Serve piping hot bisque

Answer 2

I just saw this recipe on the Barefoot Contessa on the Food Channel over the weekend. It sounds divine. Oh and by the way, she left the tails on so that they are easier to eat with your fingers.

Roasted Shrimp with Thousand Island Dressing Copyright, 2006, Ina Garten, All Rights Reserved
See this recipe on air Friday Jul. 06 at 5:00 PM ET/PT.

Show: Barefoot Contessa
Episode: Ina's Take-Out

1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
For the dressing:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 teaspoon minced gherkins
1 tablespoon sweet pickles
1 teaspoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Preheat the oven to 400 degrees F.
Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.

For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

Answer 3

Balsamic & Basil Shrimp Pasta


Ingredients
1 Tbsp. olive oil
8 oz. peeled, deveined medium shrimp
2 Tbsp. Garlic Garlic™
1/4 cup Balsamic & Basil Dipping Oil
16 oz. prepared angel hair pasta

Directions
Heat olive oil in a skillet over medium high heat; add shrimp. Cook about 1 minute on each side until shrimp begin to turn pink. Do not overcook. Add Garlic Garlic™; saute just until softened. Add Balsamic & Basil Dipping Oil; heat through. Remove from heat; toss with hot pasta. Serve immediately. Makes 3-4 servings.

Pesto Shrimp Angel Hair Pasta


Ingredients
3 Tbsp. olive oil
3 Tbsp. water
1/4 cup Dried Tomato & Garlic Pesto Mix
1 tsp. Garlic Garlic™
8 (12 oz.) frozen cocktail shrimp, thawed
8 oz. prepared angel hair pasta
Grated Parmesan cheese

Directions
In large frying pan, heat olive oil and water. Add Dried Tomato & Garlic Pesto Mix, Garlic Garlic™ and shrimp; saute 3-4 minutes. Toss with hot pasta. Sprinkle with Parmesan cheese. Makes 2 servings.

http://tastefullysimple.com/web/dgoodacre

Answer 4

My garlic shrimp recipe:
I marinate clean with tail on shrimp with garlic powder, fresh minced garlic, parsley, lemon pepper, sea salt and olive oil..let them sit for a while in the fridge. When ready to cook, I sprinkle some Italian bread crumbs ever so lightly. Add a bit of olive oil and butter in a pan and cook until the shrimp turn their pinkish-salmon color. It's my own recipe and it's to die for. I normally serve with a simple angel hair pasta. These are wonderful served cold too.

Answer 5

Add shrimp to raw peppers and onions, in a pan on medium heat. Add chili powder, cumin, and crushed red pepper. Cook on medium for 5-10 minutes, flipping when needed, and then turn it down to low heat. Chop up tomatoes, avocado, cilantro, and lime. Put some whole wheat tortillas in between damp paper towels (3-4 tortillas). Heat in the microwave for 40-45 seconds. Serve the shrimp, peppers, and onions in the tortillas and add the other toppings as desired- tomatoes, cilantro, and avocado. Squeeze a lime wedge over the contents of the tortilla. Wrap up and enjoy. My sister and I "created" this off the top of our heads on Sunday and it was so good I made more Monday.

Answer 6

take olive oil, butter and vegetable oil and heat in a pan. Add 1/2 cup finely chopped onions, cook until just translucent. Add 1 teaspoon of chopped fresh garlic, saute 30 seconds.

Add to this mixture 1 pound of peeled deveined shrimp. Stir constantly until just done (better to undercook than overcook, because overcooked shrimp get rubbery). When shrimp done, add one can of diced Italian tomatoes. Stir till hot. Remove from heat, toss with fresh pasta. Top with generous amount of crumbled feta cheese.

This greek style shrimp spaghetti is PHENOMENAL

Answer 7

1 c Salad oil
1 Stalk celery, diced
5 c Onions, sliced
1 c Chili sauce
1 ts Curry powder
3 Lge. bay leaf
2 pk Frozen sliced okra
2 cn Tomatoes (#303)
3 lg Green peppers, sliced
1 Stalk celery leaves, chopped
1 ts Thyme
Salt, red & black pepper
1/2 c Chopped parsley
5 lb Shrimp, cleaned & deveined

Instructions:
Heat oil in lge. frying pan. Add green peppers, celery, celery leaves
and onions. Cook over low heat, stirring until vegetables are eslightly
softened. Add remaining ingredients except shrimp. Cover and simmer for 1
hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour
before serving; heat thoroughly. Serve over hot cooked rice



.................shrimp omlet..................
tb Salad Oil
6 tb Green Pepper; Chopped
6 tb Celery; Chopped
2 tb Onion; Chopped
2 md Tomatoes; Peeled And Chopped
1/4 ts Oregano Leaves
1/4 ts Salt
3 Eggs
1 tb Cold Water
1/4 ts Salt
1/8 ts Pepper
1 tb Butter Or Margarine
1/4 c Cooked Shrimp; Chopped
1 Whole Shrimp; For Garnish
Parsley; For Garnish

Instructions:
Prepare Creole Sauce - In small skillet ovre medium-high heat, heat oil,
vegetables and onion. Cook until tender, about 5 minutes, stirring
occasionally. Add tomatoes, salt and oregano. Mix well; simmer, covered,
for around 10 minutes, stirring often. Makes enough sauce for 2 omelets.
Keep sauce warm.

Break the eggs into a small bowl, then add the water, salt, and pepper.
With a wire whisk or fork, beat eggs vigorously, just until the yolks and
whites are mixed. In a 7-inch omelet pan or skillet, over medium heat, melt
butter. Tilt skillet so the butter coats the whole surface of the pan. Pour
in the eggs and let them set around edge. Shake the pan occasionally to
keep the omelet from moving freely over the bottom of the pan. With a metal
spatula, lift omelet as it sets, tilting skillet so that any uncooked egg
mixture can run under omelet. Contine shaking pan for a few more seconds
until you can feel the omelet sliding freely over the pan surface. When
omelet is set but still moist on the surface, increase the slightly to
brown the bottom. Remove pan from heat. Sprinkle the chopped shrimp evenly
over half of the omelet. Tilting pan away from you, lift edge of the omelet
with a spatula and gently fold in half over the shrimp. Carefully slide
omelet on to a warm plate; pour Creole Sauce over the omelet. If you like,
garnish with the whole shrimp and parsley.

Answer 8

Honey Walnut Shrimp Recipe


Ingredients:

1lb large shrimp (peeled and deveined, with tails removed)
1 cup water
2/3 cup white sugar
½ cup walnuts
4 egg whites
2/3 cup cornstarch
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup oil (for frying)


Directions:

1. In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.

2. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.

3. In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.

Answer 9

I know it sounds crazy and weird, but I loved shrimp that's been boiled in Sprite instead of water. I makes the shrimp sweet and lemony. You can eat it with cocktail sauce if you want to.


oh...coconut shrimp is lovely too: http://allrecipes.com/Recipe/Coconut-Shrimp-I/Detail.aspx

Answer 10

You could try allrecipes.com..they have all kinds of ideas for shrimp. Just put in what ur looking into the search engine on their site.

Answer 11

Follow this link for a few hundred shrimp recipes...

http://allrecipes.com/Search/Recipes.aspx?WithTerm=shrimp