what's your favorite shrimp recipe?

Answer 1

I like spicy do you?

N'AWLINS SHRIMP JAMBALYA

4 lbs. med.-lg. fresh shrimp, peeled, save shells
2 med. onions, chopped
1 1/2 bell peppers, chopped
3 ribs celery, chopped
3 pods garlic, minced
1 c. green onions, chopped
1 c. parsley, chopped fine (use fresh only)
2 1/2 tsp. salt
2 tsp. cayenne pepper
2 bay leaves
2 tsp. Kitchen Bouquet
4 c. raw long grain rice
8 c. water
1/2 lb. bacon

Peel shrimp, refrigerate until ready to use. Put shrimp heads and shells in pot with 8 cups water to make shrimp stock. Let stock cook on medium while preparing vegetables.
In a heavy thick 8 quart pot, brown the bacon until it is very crisp and dry. Remove bacon, leaving the drippings in the pot. Saute onions in drippings until light golden in color. Add the celery, bell pepper, green onions and garlic, and cook over medium heat for about 10 minutes. Add salt, pepper and cayenne, stir well. Add strained stock, Kitchen Bouquet and bay leaves. Crumble bacon and add to mixture.

As soon as mixture comes to a boil add shrimp and stir. Cook over medium heat for 10 minutes and then add rice. Cook another 10 minutes before covering pot. Add parsley, cover and cook until rice is done. Stir rice only once to allow juices to spread. Remove bay leaf before serving. Serves 8-10.

Answer 2

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.

Garlic Shrimp
1/3 cup of butter.
1 ½ to 2 pounds large shrimp, peeled and deveined.
4 to 6 medium cloves garlic, crushed and minced.
1/3 cup chopped fresh parsley.
2 ½ tablespoons of lemon juice.
Salt.

Instructions for Garlic Shrimp:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.

Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt then stir well.
Remove the pan from the heat and serve.

I can't decide which one is my favorite. Maybe the Garlic Shrimp. They're both gr8!

Answer 3

I fairly have 3: Tuna fish with shrimp - In a bowl combination mayo, tuna, pickle get exhilaration from, a million/4 tsp. garlic, 6 shrimp or despite the fact that many u want chopped; combination all components and serve on bread or with crackers Shrimp Kabobs - Use skrewers to alter using a pineapple or products of pears (pears have an magnificent candy flavor too), shrimp, green bell peppers or jalepeno peppers if u like slightly spice, onion, save alternating til skewer is finished; place on grill or an indoor grill. Sauce: brown sugar and orange juice mixture nicely over a low warmth, then baste one element then turn the different element and baste. great eating Shrimp Alfredo - cook dinner angel hair pasta consistent with instructions, set aside. Coat skillet with olive oil no longer too lots, saute shrimp. Pour pasta into skillet and pour alfredo sauce over the two pasta and shrimp. Serve in bowl with parmeasan cheese - Bon urge for foodstuff!

Answer 4

red lobster's shrimp scampi

1 cup White Wine
1/2 cup unsalted Butter do not use Margarine
3 teaspoons minced Garlic
1 pound Shrimp, peeled and deveined


Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

***this is close, not exact, i use to have the real recipe from red lobster and lost it...lol

Answer 5

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.

http://tastefullysimple.com/web/dgoodacre

Answer 6

Quick and Easy Shrimp Alfredo Recipe

Ingredients:

2 ounces cream cheese
1/2 teaspoon garlic
2 tablespoons butter
2 tablespoons onion, chopped fine
2 cups zucchini, shredded
1/2 cup grated Parmesan cheese
1 pinch salt
1/2 pound small shrimp

Directions:

Melt butter in frying pan. Add onion and cook until clear but not browning. Add garlic, and shredded zucchini. Cook for 2 minutes. Cut cream cheese into small pieces and put in pan, and add Parmesan cheese. Add shrimp and salt and cook until shrimp are done, about 5 minutes. Shrimp will turn pink when cooked through. Serve over pasta.

Answer 7

Christmas Shrimp Curry


Ingredients:
2 cups Milk
6 tbsp Flour
5 tbsp Butter
1 ¼ tsp Salt
1 ½ tsp Sugar
1 tsp Lemon juice
3 tsp Curry powder
1 cup Chicken broth
½ cup Onion, minced
½ tsp Ginger, powdered
4 cups cleaned, cooked Shrimp


Method:
Melt butter in a double boiler. Add onion. Simmer until tender.
Stir in flour and other dry ingredients. Gradually stir in chicken broth and milk. Cook over boiling water, stirring until thickened.
Add shrimp and lemon juice. Heat to serving temperature. Don''t heat too long or shirmp will over-cook.
Serve over fluffy rice.

Serving 6

Answer 8

thai deep fried shrimps:

1/2 pound shrimps
1 cup all purpose flour
1/2 teaspoon pepper
1/2 tsp oil
1 tbsp butter
1 egg
1 cup water or milk
3 cups veg oil

In a bowl mix the flour, pepper, butter, the water or milk and the egg. mix until it smoothens and thickens(batter).

put the 3 cups of oil in a pan on a medium heat. put the shrimps in the batter then deep fry them until golden brown. serve with some chilli sauce.

Answer 9

Shrimp Creole

3 pounds Shrimp, cooked
1 No. 2 can tomato puree
1 Spanish onion
1 tablespoon paprika
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon thyme
3 No. 2 1/2 cans tomato pears
3 fresh bell peppers
6 ounces fresh mushrooms
1/2 teaspoon whole sage
1 teaspoon dry parsley
1 teaspoon pepper
1/3 cup peanut oil
2 tablespoons chicken base
Full Text :
Cut onion, bell peppers and mushrooms julienne style. Put in a pan and add peanut oil and saute' until tender. Crush tomato pears and pour with tomato puree into pan. Add all remaining ingredients and bring to a slow boil and allow to simmer for 20 minutes. Skim off the fat and add shrimp. Bring to a boil and the creole is ready. It is recommended that you serve over steamed rice.

Answer 10

butter garlic shrimp

HERBED SHRIMP IN GARLIC BUTTER

3 dozen shrimp, de-veined
1 tablespoon salt
1 teaspoon oregano
1 teaspoon thyme
1/2 cup butter
5 cloves garlic, pressed
1 tablespoon fresh parsley, minced
1/4 lb. sliced mushrooms
1/4 cup butter
6 thin orange slices, for garnishing (optional)
green onions, for garnishing (optional)

Shell and de-vein shrimp, leaving tails on. Place shrimp in small bowl with salt, oregano, thyme.
In a separate bowl, cream together butter, garlic and parsley.

In a small skillet, sauté mushrooms in butter. Brush seasoning mixture lightly from shrimp, allowing some to remain. Divide the shrimp among six individual oven proof baking dishes; top with sautéed mushrooms and drizzle with remaining butter from skillet.

Spoon garlic butter mixture (as desired) on top of mushrooms.

Bake at 375°F. for 12 minutes or until done.

Garnish each serving with a thin orange slice, cut through to the center on one side and arranged in a twist over the shrimp. Top with a curl of green onion, if desired.