recipes of the day 5/8/04........shrimps

Discussion in 'Recipes' started by snorton938, May 8, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    alright iron's secret ingredient is shrimps ! i like these even better than crawfish because i think you can do more with them (at least i can). before we big.....what is a shrimps?

    definition 1: A small shellfish which can be fried, boiled, smothered, etc. and is used in many cajun dishes.

    definition 2: America's most popular shellfish, the best shrimp is, of course, freshly caught and fairly local. Most shrimp is frozen however.

    definition 3: a small shellfish with a long tail and lots of legs.

    ok. now that we know all about shrimps, on to the recipes.

    this first one is per the culinary school of new question though. why would they give you directions to make 1 serving and creole sauce to serve 39? maybe the kids screw up cooking the shrimps.

    Shrimp Creole
    Serves 1

    8 Shrimp (21/25 count, peeled & butterflied)
    3 oz. Creole Sauce
    6 oz. White Rice (cooked)

    Place 3 oz. of creole sauce in saute pan over medium high heat and add shrimp and cook for 3 minutes then remove from heat. Place 6 oz. cooked rice in soup cup (mold) place upside down in heated large pasta bowl. Spoon creole sauce around rice. Place shrimp on top of sauce around rice, garnish with chopped parsley and serve.

    Creole Sauce
    Serves 39 (3 ounce portions)

    2 Onions, diced
    2 Green Peppers, diced
    2 Yellow Peppers, diced
    4 tbsp. Garlic, minced
    1 can Tomatoes (10#)
    4 oz. Tomato Paste
    2 tbsp. Thyme, minced
    1/2 oz. Crystal Hot Sauce

    Saute onions, green pepper and yellow pepper till translucent over medium high heat in sauce pan. Add tomato paste with balloon whisk and cook for 5 minutes. Add crushed tomatoes with juice and stir. Bring to boil for 2 minutes, reduce heat to medium and simmer for about 45 minutes. Add thyme, garlic, salt and pepper for 3 minutes, transfer to 1/3 pan and keep warm.
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    more, more, more shrimps recipes........ :D

    Cajun Shrimp

    Try serving these spicy shrimp with easy-to-make cheese grits. Simply stir grated cheese into any kind of cooked grits.

    1 1/2 pounds large shrimp, peeled and deveined
    1 teaspoon paprika
    3/4 teaspoon dried thyme
    3/4 teaspoon dried oregano
    1/4 teaspoon garlic powder
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/4 to 1/2 teaspoon ground red pepper
    1 tablespoon vegetable oil

    Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; sauté 4 minutes or until shrimp are done.

    Yield: 4 servings (serving size: 5 ounces)

    Garlic-and-Rosemary Shrimp
    Use this recipe as either an appetizer or a main dish served over pasta.

    1 pound unpeeled, medium-size fresh shrimp
    2 tablespoons butter or margarine
    1/4 cup extra virgin olive oil
    1 large garlic bulb
    1/2 cup dry white wine
    2 tablespoons white wine vinegar
    1 tablespoon lemon juice
    3 dried red chile peppers
    3 bay leaves
    1 teaspoon salt
    2 tablespoons chopped fresh rosemary
    1 teaspoon dried oregano
    1/2 teaspoon dried crushed red pepper
    Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs

    Peel shrimp, leaving tails on; devein, if desired, and set aside.
    Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes.

    Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.

    Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.

    Note: If serving over pasta, remove bay leaves.

    Yield: 4 servings

    Firecracker Shrimp

    1 pound unpeeled large shrimp
    1/2 teaspoon Creole seasoning
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground red pepper
    1 tablespoon olive oil
    2 garlic cloves, minced
    2 tablespoons chopped green onions
    1 cup whipping cream
    2 tablespoons chopped fresh parsley
    3 tablespoons lemon juice
    Hot cooked rice or pasta

    Peel shrimp, and devein, if desired.
    Combine Creole seasoning and next 3 ingredients; sprinkle over shrimp.

    Sauté shrimp in hot oil in a large skillet 3 minutes. Add garlic and green onions; sauté 1 minute. Add cream, and cook 2 minutes, stirring often. Stir in parsley and lemon juice. Serve immediately over rice or pasta.

    Yield: Makes 2 to 3 servings

    Barbecued Lime Shrimp and Corn

    With virtually no cleanup, cooking a meal in foil over the fire is simple. Buy premade foil oven bags, or fashion your own from heavy-duty aluminum foil. Then toss the bag directly on the coals. If you skip the couscous, soak up the juices with French bread.

    1/3 cup fresh lime juice
    1/4 cup fresh orange juice
    2 tablespoons low-sodium soy sauce
    2 tablespoons honey
    2 garlic cloves, minced
    2 teaspoons grated peeled fresh ginger
    2 tablespoons sugar
    1 teaspoon ground coriander seeds
    1/4 teaspoon black pepper
    2 ears corn, each cut crosswise into 4 pieces
    1 1/2 pounds large shrimp, peeled and deveined
    4 cups cooked couscous

    At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.
    At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.

    Yield: 4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)

    Baked Italian Shrimp

    2/3 cup fine, dry breadcrumbs
    1/2 cup grated Parmesan cheese
    1/4 cup chopped fresh parsley
    2 pounds unpeeled large shrimp
    2 teaspoons minced fresh garlic
    1/2 teaspoon seasoned salt
    1/2 teaspoon freshly ground pepper
    1/4 cup olive oil

    Combine breadcrumbs, cheese, and parsley in a shallow dish; set aside.
    Peel shrimp, leaving tails intact, and devein, if desired. Place in a large bowl. Sprinkle shrimp with garlic, seasoned salt, and pepper. Drizzle with olive oil; toss gently.

    Dredge each shrimp in breadcrumb mixture. Arrange shrimp in an even layer in 2 greased 15- x 10-inch jellyroll pans.

    Bake at 400° for 15 to 20 minutes, stirring twice.

    Yield: 12 servings

    Baked Shrimp with Feta Cheese

    1 teaspoon olive oil
    3/4 teaspoon dried oregano
    1/2 teaspoon salt
    1/4 teaspoon crushed red pepper
    1 pound medium shrimp, peeled and deveined
    3 garlic cloves, minced
    Cooking spray
    1/2 cup dry white wine
    3 cups diced plum tomato (about 3/4 pound)
    3/4 cup (3 ounces) finely crumbled feta cheese
    4 cups hot cooked linguine (about 8 ounces uncooked pasta)
    1/4 cup minced fresh parsley

    Preheat oven to 350°.
    Heat oil in a large nonstick skillet over medium-high heat. Add the oregano and the next 4 ingredients (oregano through garlic); sauté for 3 minutes. Spoon the shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.

    Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3 minutes). Stir in tomato, and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350° for 10 minutes. Serve mixture over pasta, and sprinkle with parsley.

    Yield: 4 servings (serving size: 1 cup shrimp mixture, 1 cup pasta, and 1 tablespoon parsley)

    Broiled Shrimp Over Black Bean-and-Corn Salad

    Marinated shrimp:
    1/3 cup fresh lime juice
    1/4 cup thawed orange juice concentrate
    2 tablespoons low-sodium soy sauce
    2 tablespoons Worcestershire sauce
    2 tablespoons honey
    1 garlic clove, minced
    2 pounds large shrimp, peeled
    Cooking spray

    2 cups coarsely chopped tomato
    1/2 cup sliced green onions
    1/3 cup chopped fresh cilantro
    1 (15-ounce) can black beans, rinsed and drained
    1 (15.25-ounce) can whole-kernel corn, drained
    1 jalapeño pepper, seeded and chopped
    1/4 cup fresh lime juice
    2 tablespoons olive oil
    1/2 teaspoon ground cumin
    1/4 teaspoon salt
    1/8 teaspoon black pepper

    To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
    Preheat broiler.

    Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.

    To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

    Yield: 6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)

    Charleston Harbor Pickled Shrimp

    2 quarts water
    1 pound unpeeled, medium-size fresh shrimp
    3 tablespoons Creole seasoning
    1 small onion,cut in half and sliced
    1 green bell pepper, cut into thin strips
    1 red bell pepper, cut into thin strips
    1 1/2 cups water
    1/2 cup white vinegar
    1 tablespoon salt

    Bring 2 quarts water to a boil in a Dutch oven; add shrimp and Creole seasoning, and boil 2 minutes or just until shrimp turn pink; drain.
    Peel shrimp, and devein, if desired.

    Place shrimp in a bowl or jar. Top with onion and peppers. Stir together 1 1/2 cups water, vinegar, and salt; pour over peppers. Cover and chill 8 hours. Drain before serving.

    Yield: Makes 8 servings

    Cheesy Shrimp-and-Grits Casserole

    4 cups chicken broth
    1/2 teaspoon salt
    1 cup regular grits
    1 cup (4 ounces) shredded sharp Cheddar cheese, divided
    1 cup (4 ounces) shredded Monterey Jack cheese with peppers
    2 tablespoons butter or margarine
    6 green onions, chopped
    1 green bell pepper, chopped
    1 garlic clove, minced
    1 pound small fresh shrimp, peeled and cooked
    1 (10-ounce) can diced tomatoes and green chiles, drained
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.
    Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.

    Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.

    Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.

    Bake at 350° for 30 to 45 minutes.

    Yield: Makes 10 to 12 servings

    Chicken and Shrimp Paella

    Typically, paella is made with medium-grain rice like Arborio or Valencia, which can absorb the flavors in the broth without overcooking. Saffron, the exotic spice with a distinct, earthy flavor, gives this Spanish dish its characteristic yellow hue. It's a bit soupy when first prepared but quickly absorbs the liquid.

    6 chicken thighs (about 1 1/2 pounds), skinned
    1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
    3/4 teaspoon salt, divided
    1/4 teaspoon freshly ground black pepper
    2 teaspoons vegetable oil
    1 (4-ounce) link hot turkey Italian sausage
    1 cup chopped onion
    1/2 cup chopped red bell pepper
    1 1/2 cups uncooked Arborio or Valencia rice
    1/2 cup diced plum tomato
    1 teaspoon Hungarian sweet paprika
    1/4 teaspoon saffron threads, crushed
    1 garlic clove, minced
    3 cups fat-free, less-sodium chicken broth
    3/4 pound large shrimp, peeled and deveined
    1 cup (1-inch) diagonally cut asparagus
    1/2 cup frozen green peas, thawed

    Preheat oven to 400°.
    Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.

    Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.

    Yield: 6 servings (serving size: 1 chicken thigh and about 1 cup rice mixture)

    Chicken and Shrimp Saté

    1 pound unpeeled jumbo shrimp
    4 skinned and boned chicken breast halves, cut into 3/4-inch strips
    3 garlic cloves, minced
    1/2 cup soy sauce
    1/2 cup fresh lemon juice
    3 tablespoons water
    2 teaspoons curry powder
    1/2 teaspoon freshly ground pepper
    Peanut Dipping Sauce

    Peel shrimp, leaving tails on; devein, if desired. Place in a heavy-duty zip-top plastic bag. Place chicken strips in a separate heavy-duty zip-top Stir together garlic and next 5 ingredients; pour half of marinade over shrimp and half over chicken. Seal bags, and marinate in refrigerator 30 minutes.
    Soak 6-inch wooden skewers in warm water 30 minutes. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers. Repeat with chicken.

    Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side. Add shrimp; cook 2 minutes on each side or until shrimp and chicken are done. Serve with Peanut Dipping Sauce.

    Yield: 8 servings

    Peanut Dipping Sauce

    This recipe goes with Chicken and Shrimp Saté

    1 small garlic clove
    1 (1/8-inch-thick) slice fresh ginger
    1 small onion, quartered
    2/3 cup creamy peanut butter
    1/2 cup water
    1 tablespoon fresh lemon juice
    1 tablespoon honey
    2 tablespoons soy sauce

    With food processor running, drop garlic through food chute; process until minced. Drop ginger through food chute; process until minced. Add onion to food processor bowl; pulse twice or until chopped. Add remaining ingredients; process until smooth, stopping to scrape down sides.

    Yield: 1 3/4 cups

    Citrus-Marinated Shrimp with Louis Sauce

    2 lemons, halved
    2 limes, halved
    1/2 orange, halved
    1 tablespoon crushed red pepper
    4 pounds unpeeled, large fresh shrimp
    2 cups fresh orange juice
    2 cups grapefruit juice
    2 cups pineapple juice
    1/2 cup fresh lemon juice
    1/2 cup fresh lime juice
    1 lemon, sliced
    1 orange, sliced
    1 lime, sliced
    1 grapefruit, sliced
    1 teaspoon dried crushed red pepper
    Lettuce leaves
    Louis Sauce
    Garnish: citrus fruit slices

    Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
    Peel shrimp, leaving tails on. Devein, if desired.

    Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired.

    Yield: Makes 10 to 12 appetizer servings

    Louis Sauce

    This recipe goes with Citrus-Marinated Shrimp with Louis Sauce

    1 (12-ounce) jar chili sauce
    2 cups mayonnaise
    2 tablespoons grated onion
    2 tablespoons grated lemon rind
    3 tablespoons lemon juice
    1 tablespoon prepared horseradish
    1 1/2 teaspoons Greek seasoning
    1 1/2 teaspoons Worcestershire sauce
    1/4 teaspoon ground red pepper
    1/2 teaspoon hot sauce
    Garnish: lemon zest

    Stir together first 10 ingredients. Cover and chill until ready to serve. Garnish, if desired.

    Yield: Makes 3 cups

    Coastal Bend Redfish with Shrimp and Crab

    1/2 pound unpeeled, large fresh shrimp
    1 cup Beurre Blanc
    1/3 cup tomato puree
    1 teaspoon sugar
    1 teaspoon garlic salt
    2 shallots, minced
    1 small jalapeno pepper, seeded and minced
    1/4 cup olive oil, divided
    2 plum tomatoes, peeled, seeded, and diced
    1/2 pound fresh jumbo lump crabmeat
    4 (6- to 8-ounce) redfish or red snapper fillets, skinned
    1 teaspoon salt
    1 teaspoon pepper
    12 asparagus spears, cooked
    8 small carrots, sliced and cooked
    2 zucchini, sliced and cooked
    2 large plum tomatoes, seeded and chopped
    1/2 cup grated fontina cheese
    Garnish: fresh chopped cilantro

    Peel shrimp, and devein, if desired; chop, and set aside.
    Whisk together Beurre Blanc and next 3 ingredients.

    Saute shallots and jalapeno in 2 tablespoons hot oil in a large skillet over medium heat 1 minute. Add shrimp, and cook 1 minute or just until shrimp turn pink. Add diced tomato; saute 30 seconds. Stir in crabmeat and Beurre Blanc mixture; keep warm.

    Brush fillets with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Place on a broiling rack in a roasting pan.

    Broil 4 inches from heat 2 minutes on each side or until fish flakes with a fork. Remove to a serving platter. Arrange asparagus and next 3 ingredients around fillets; sprinkle with cheese. Serve with shrimp mixture; garnish, if desired.

    Yield: Makes 4 servings

    Fettuccine with Shrimp and Portobellos

    Serve this entrée in a bowl with toasted bread to soak up the flavorful broth.

    8 ounces uncooked fettuccine
    1 (4-inch) portobello mushroom cap (about 5 ounces)
    1 tablespoon olive oil
    1 cup finely chopped onion
    1/4 cup chopped fresh flat-leaf parsley
    1/4 teaspoon salt
    1 garlic clove, minced
    1 cup fat-free, less-sodium chicken broth
    1/4 cup dry white wine
    3/4 pound large shrimp, peeled and deveined
    1/2 cup (2 ounces) shredded Asiago cheese
    1 tablespoon chopped fresh chives

    Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
    Remove brown gills from underside of mushroom cap using a spoon; discard gills. Cut cap into thin slices. Cut slices in half crosswise.

    Heat olive oil in a large saucepan over medium-high heat. Add mushroom, onion, parsley, salt, and garlic; sauté for 4 minutes or until mushroom releases moisture, stirring frequently. Stir in broth, wine, and shrimp; bring to a boil. Add pasta, and cook 3 minutes or until shrimp are done, tossing to combine. Sprinkle with cheese and chives.

    Yield: 4 servings (serving size: 1 3/4 cups shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives)

    Pasta Primavera with Shrimp and Sugar Snap Peas

    This harbinger of spring is colorful, fragrant, and fresh tasting.

    1 1/2 cups baby carrots, trimmed (about 6 ounces)
    3 cups uncooked cavatappi or penne pasta (about 8 ounces)
    1 teaspoon olive oil
    1 pound medium shrimp, peeled and deveined
    2 cups sugar snap peas
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 garlic cloves, minced
    1/4 cup dry white wine
    1/3 cup whipping cream
    1 tablespoon fresh lemon juice
    1/4 cup (1 ounce) grated fresh Parmesan cheese
    1/4 cup thinkly sliced fresh basil
    1/4 cup chopped fresh parsley
    2 cups trimmed arugula
    2 tablespoons chopped green onions

    Bring 2 quarts of water to a boil in a stockpot. Add carrots and sugar snap peas; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
    Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; satué 2 minutes. Add carrots, peas, salt, pepper, and garlic; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, parsley, argula and green onions.

    Yield: 4 servings (serving size: 2 1/4 cups)
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    shrimpy shrimpy shrimps shrimps......shrimpy shrimpy shrimps shrimps......who likes shrimps......i do (and mediums and jumbos too)............ :D

    Peruvian shrimp chowder

    1 pound uncooked shrimp
    1 onion diced in small pieces
    2 tablespoons of chopped garlic
    Salt and pepper to taste
    1 can whole tomatoes
    1 can of tiny cocktail shrimp with its juice.
    2 cups of cottage cheese
    1 cup evaporated milk
    1/2 cup rice
    2 tablespoons of butter
    4 eggs
    Boil shrimp until cooked (7 minutes) keep the water.

    Dice the onion (small pieces)

    Fry in butter the onion, garlic, salt, pepper, MSG (5 minutes) keep moving so it wont burn.

    Add the can of tomatoes, mix everything.

    Open the can of tiny cocktail shrimp and add everything, including the water.

    Add 3 cups of the boiling water used to cook the shrimp

    While this is cooking, peel the shrimp and add it to the mix.

    Add 1/2 cup of rice

    Add 1 cup of evaporated milk

    Add 2 cups of cottage cheese

    Drop the eggs.

    Cook until rice is tender (15 -20 minutes)

    Shrimp in Garlic and Tomato Sauce

    12 ounces shelled and deveined uncooked shrimp
    1 teaspoon salt
    3/4 teaspoon cornstarch
    1 egg white
    2 cloves garlic, minced
    2 scallions, cut into shreds
    2 small firm tomatoes, peeled and cut into eighths
    6 tablespoons vegetable oil
    Hot cooked rice

    2 tablespoons tomato sauce
    1/4 teaspoon salt
    1 tablespoon sugar
    6 tablespoons chicken stock
    1-1/2 tablespoons cornstarch mixed with 3 tablespoons water
    1 teaspoon sesame seed oil
    Toss the shrimp in a bowl with the salt.

    Dust the shrimp with the cornstarch, and coat in the egg white.

    Drop enough batter onto a greased griddle to make a pancake of approximately 3" diameter.

    Make sure some slices of apple get into every one.

    In a second pan (or the first, if you remove the shrimp ), over high heat, stir-fry the garlic in a little more oil, with half the scallions, and the tomatoes, for half a minute.

    Add the tomato sauce, salt sugar, and stock.

    Continue to cook for about a minute.

    Stir in the blended cornstarch and thicken the sauce.

    Add the sesame seed oil and the remaining scallions.

    Add the shrimp again, blend all well, and serve with rice.

    Shrimp Diablo

    1 pound shrimp
    1 can (2.25 ounces) chopped green chilies, drained
    1 tablespoon butter
    1 medium-sized tomato, diced
    1 medium-sized celery stalk, diced
    1/2 teaspoon prepared yellow mustard
    1/3 cup orange juice
    Rinse the shrimp , then peel and devein them, leaving the tails on.

    Heat a large nonstick skillet over medium-high heat, and sear the shrimp for 2 to 3 minutes, or until pink.

    Stir in the remaining ingredients and reduce the heat to low; simmer for 5 to 6 minutes, or until thoroughly heated.

    Serve immediately.

    NOTE: Scallops or imitation crabmeat can be substituted for the shrimps . Try it over pasta or rice, too!

    Shrimp with a Lobster Sauce

    3 garlic cloves, finely minced
    2 tablespoons soy sauce
    1 tablespoon black beans, mashed
    1 teaspoon finely chopped fresh ginger
    1 teaspoon sugar
    1/2 teaspoon salt
    2 tablespoons vegetable oil
    1 pound shrimp , shelled and deveined
    2 green onions, chopped (tops reserved for garnish)
    1/2 cup hot water
    1 tablespoon cornstarch
    2 eggs, beaten
    Hot cooked rice
    In a bowl, combine the garlic, soy sauce, beans, ginger, sugar, and salt.

    Heat the oil in a wok, or large skillet, over medium-high heat until very hot.

    Stir in the shrimp , bean mixture, and green onions.

    Cook for 1 minute. Stir in the hot water.

    Cover and cook until the shrimp are coral, about 3-5 minutes.

    Take 1 tablespoon of the cooking liquid and mix it with the cornstarch in a measuring cup.

    When blended, add the mixture to the pan.

    Now, add the eggs and cook, stirring, until the eggs are set, about 2 minutes.

    Serve over hot rice, sprinkled with the reserved green onion tops.

    Sweet and Sour Shrimp in a Fruit Sauce

    1 tablespoon vegetable oil
    2 pounds large, uncooked shrimp , peeled and deveined
    2 cups cubed pineapple
    2 cups cubed, peeled papaya
    1-1/3 cups fresh orange juice
    1/4 cup sugar
    1 teaspoon salt
    2 teaspoons lime juice
    1/4 cup white wine vinegar
    4 teaspoons cornstarch
    1/3 cup chopped fresh cilantro
    6 cups hot cooked rice
    Heat the oil in a nonstick skillet over medium-high heat.

    Add the shrimp , and sauté for 5 minutes.

    Remove from the skillet and set aside.

    Put the pineapple, papaya, orange juice, sugar, salt, and lime juice in the skillet.

    Combine the vinegar and cornstarch, and stir until well-blended.

    Add the mixture to the skillet.

    Bring to a boil, and cook for 1 minute, or until thickened, while stirring constantly.

    Return the shrimp to the skillet.

    Reduce to low heat, and cook 1 minute, or until thoroughly heated, while stirring constantly.

    Remove from heat and stir in cilantro.

    Serve over rice.

    Shrimp Scampi


    1 lb. large raw shrimp
    1/2 c. butter or margarine
    6 cloves garlic peeled and crushed
    2 Tbsp parsley, chopped
    1 1/2 tsp. grated lemon peel
    2 T. white wine

    Preheat oven to 400 degrees. Shell shrimp and devein. Wash under running water and drain well on paper towels. Melt butter in a 13 x 9 x 2 inch baking dish in oven. Add garlic, salt, and 1 Tbsp parsley. Mix well. Arrange shrimp in single layer in baking dish. Bake uncovered for 5 minutes. Turn shrimp. Sprinkle with white wine, lemon peel and remaining parsley. Bake 8 to 10 minutes longer or until shrimp are tender. Serve with drippings over toast cubes or in baked shells.

    New Orleans Shrimp Creole (you can't have enough creole recipes :D )


    4 Tbsp. bacon drippings or butter
    2 Tbsp. flour
    2 small onions, chopped
    1 c. chopped celery
    1/2 green pepper, chopped
    2 c. cleaned shrimp
    dash of Tabasco
    2 c. tomatoes
    2 c. diced okra
    1 clove garlic, minced
    1 tsp. salt
    1/8 tsp. pepper
    2 c. water (or stock)
    1 bay leaf

    Brown flour slightly in the fat. Add onion, celery, and pepper. As these begin to brown, add remaining ingredients. Bring to a boil, reduce heat and simmer at least 45 minutes. Serve on fluffy rice.

    BBQ Shrimp (enough said. shrimp rule :D )


    2 pounds real butter.
    3-4 teaspoons cayenne pepper
    3-4 teaspoons black pepper, to taste
    2 tablespoons chopped rosemary leaves
    1/2 cup Worcestershire sauce
    6 ounces of beer
    5 - 10 cloves garlic, finely minced
    1 medium onion, very finely minced
    3 ribs celery, very finely minced
    3 - 4 tablespoons chopped parsley
    2 teaspoons fresh-squeezed lemon juice
    5 pounds shrimp, shells on
    Melt a stick of the butter in a skillet.

    Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes. Melt the rest of the butter. Add the beer. Add the sautéed stuff, Worcestershire and lemon juice. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes. Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Serve with French bread.

    Shrimp Dijon


    2 cups heavy cream
    2 Tbs. Dijon mustard
    2 Tbs. parsley, chopped
    1/2 tsp. grated nutmeg
    1/2 tsp. lemon juice
    2 Tbs. unsalted butter
    1 lb. shrimp , peeled and deveined
    1 Tbs. plus 1 tsp. cognac or brandy

    Combine first 5 ingredients and pepper to taste in a saucepan over medium high heat. Simmer 4-5 minutes, until reduced to about 1 cup. Melt butter in a heavy nonstick skillet over medium high heat. When butter begins to bubble, add shrimp and sauté 3-4 minutes until pink. Do not overcook. Stir cognac into sauce just before serving over shrimp .

    Batter-Fried Shrimp


    1 1/2 pounds raw, peeled, deveined shrimp, fresh or frozen
    1/2 cup cooking oil
    1 egg, beaten
    1 cup all-purpose flour (season flour anyway you like)
    1/2 cup milk
    1/4 cup water
    3/4 teaspoon seasoned salt
    1/4 teaspoon salt
    oil for deep frying

    Thaw shrimp if frozen. Combine cooking oil and egg; beat well. Add remaining ingredients and stir until well blended. Dip each shrimp in the batter. Drop shrimp in deep hot oil 350 degrees Fahrenheit and fry 1/2 to 1 minute or until golden brown. Remove with slotted spoon; drain on absorbent paper. Serve immediately. Makes 6 servings.

    Shrimp Diablo


    1 pound shrimp
    1 can (2.25 ounces) chopped green chilies, drained
    1 tablespoon butter
    1 medium-sized tomato, diced
    1 medium-sized celery stalk, diced
    1/2 teaspoon prepared yellow mustard
    1/3 cup orange juice

    Rinse the shrimp , then peel and devein them, leaving the tails on. Heat a large nonstick skillet over medium-high heat, and sear the shrimp for 2 to 3 minutes, or until pink. Stir in the remaining ingredients and reduce the heat to low; simmer for 5 to 6 minutes, or until thoroughly heated.

    Shrimp Fritters


    2 egg yolks
    1/2 cup milk
    1 1/2 cups sifted flour
    1 tablespoon baking powder
    3/4 teaspoon salt
    1/4 teaspoon ground white pepper
    2 teaspoon Worcestershire sauce
    1 tablespoon Dijon mustard
    1/4 teaspoon paprika
    2 tablespoon chopped parsley
    1/2 cup fresh white bread crumbs
    2 tablespoon finely minced onion (cooked)
    2 tablespoon finely minced green pepper (cooked)
    1 cup cooked, chopped shrimp (cooled)
    2 egg whites stiffly beaten
    Optional Ingredients!
    1/4 cup creamed style corn (drained)
    2 tablespoon old bay seasoning, from Maryland.

    Beat the egg yolks until light: then add the milk, sifted flour, baking powder, salt, white pepper and paprika. Mix with a few swift strokes. Fold in the remaining ingredients, taste for seasonings and adjust as you like. Refrigerate the mixture for 30 minutes, then deep fry by placing golfball size nuggets in 375 degree oil.

    Crab - Shrimp Casserole


    6 Tbsp. butter
    3 Tbsp. flour
    1 tbs. salt
    2 c. light cream
    1/2 lb. scallops, sliced
    1/4 c. chopped onion
    1/2 c. sliced mushrooms
    1/2 lb. shrimp (cooked and cleaned)
    1/4 lb. crabmeat
    2 Tbsp. sherry
    3 Tbsp. breadcrumbs.

    Melt 4 Tbsp. of butter, add flour, salt and pepper. Add cream. Cook 5 minutes. Melt 2 Tbsp. oleo in skillet. Saute scallops and onions. Remvoe and saute mushrooms for 3 minutes. Combine sauce, scallops, mushrooms, crabmeat and wine. Mix lightly and season. Back 10 minutes at 400 degress in individual shells or if you want you can make it in one large casserole and then you need to bake for an hour. Serve with rice.
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    how much is that shrimpy in the i know why i never had shrimps as pets......i'd have eaten them......... :D

    Garlic and Shrimp Pasta Toss

    • 1 pound fresh or frozen large shrimp in shells
    • 1 large garlic bulb
    • 1 tablespoon olive oil
    • 2 tablespoons lemon juice
    • 1 red or yellow sweet pepper, quartered lengthwise
    • 1 onion, cut into 1/2-inch slices
    • 3 cups packaged dried cavatelli (curled shells) or bow tie pasta (farfalle) (about 8 ounces)
    • 2 tablespoons butter, softened
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/3 cup shredded Asiago or Parmesan cheese

    1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Cover and refrigerate until ready to grill.
    2. With a sharp knife, cut off the top 1/2 inch from garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers.
    3. Fold an 18x9-inch piece of heavy foil in half to make a 9-inch square. Place garlic bulb, cut side up, in center of foil. Drizzle bulb with 1-1/2 teaspoons of the oil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving room for steam to build.
    4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place garlic on greased grill rack over drip pan. Cover and grill for 30 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
    5. Meanwhile, thread shrimp onto long metal skewers, leaving a 1/4-inch space between pieces. In a small bowl combine the remaining oil and 1 tablespoon of the lemon juice; brush over shrimp and vegetables.
    6. Add skewers to grill over drip pan; add vegetables to grill directly over coals. Cover and grill for 8 to 10 minutes more or until garlic is soft, shrimp are opaque, and vegetables are tender, turning shrimp and vegetables once halfway through grilling. Remove from grill. Cool garlic and vegetables slightly. Coarsely chop vegetables.
    7. While shrimp and vegetables are grilling, cook pasta according to package directions; drain. Return pasta to hot pan.
    8. Squeeze garlic pulp into a small bowl. Thoroughly mash garlic pulp. Add butter, salt, and black pepper; mix well. In a large bowl combine pasta and garlic mixture; toss to coat. Add shrimp, vegetables, remaining lemon juice, and cheese; toss gently to mix. Serve immediately. Makes 4 servings.

    Shrimp Lo Mein

    • 1 pound fresh or frozen peeled and deveined medium shrimp
    • 1/3 cup water
    • 3 tablespoons soy sauce
    • 1 tablespoon cornstarch
    • 1 tablespoon cooking oil
    • 2 stalks celery, thinly bias-sliced (1 cup)
    • 1 medium onion, chopped (1/2 cup)
    • 2 cups shredded cabbage
    • 2 cups fresh pea pods, strings removed, or one 6-ounce package frozen pea pods, thawed
    • 1 medium carrot, shredded (1/2 cup)
    • 4 ounces dried Chinese egg noodles or linguine, cooked and drained
    • 2 green onions, sliced (1/4 cup)
    • Carrot flowers (optional)

    1. Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.
    2. For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside.
    3. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
    4. Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.
    5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or linguine, green onions, and thawed frozen pea pods (if using). Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately. Garnish with carrot flowers, if desired. Makes 4 servings.
    Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours before cooking.

    Sunshine Shrimp

    • 1 pound fresh or frozen peeled and deveined large shrimp
    • 1 cup quick-cooking couscous or quick-cooking rice
    • 1/2 cup chicken broth
    • 2 to 2-1/2 teaspoons curry powder
    • 1 8-ounce carton plain nonfat yogurt
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon ground allspice
    • 1 8-ounce can bamboo shoots, drained
    • 3 green onions, bias sliced
    • Lime wedges (optional)

    1. Thaw shrimp, if frozen. Prepare couscous or rice according to package directions; keep warm.
    2. In a 10-inch skillet bring chicken broth to boiling. Add shrimp and curry powder. Cook, uncovered, for 1 to 3 minutes or just until shrimp turn opaque. With a slotted spoon, remove shrimp and set aside, reserving broth in the skillet.
    3. In a small bowl stir together yogurt, flour, and allspice. Stir yogurt mixture, bamboo shoots, and green onions into the broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in shrimp. Season to taste with salt and pepper. Spoon over couscous or rice. If desired, serve with lime wedges.
    Makes 4 servings.
    Serving Suggestion: Create a simple salad from the season's best fruits, such as tangerines, grapefruit, carambola, grapes, bananas, and kiwi fruit. Toss the fruit with a spoonful of honey, a squeeze of lemon or lime juice, and a sprinkle of crushed, dried mint. Cover and chill until dinnertime.

    Thai Shrimp and Fresh Vegetable Rice

    • 3/4 pound fresh or frozen peeled and deveined medium shrimp
    • 2 tablespoons lime juice
    • 4 teaspoons soy sauce
    • 1 fresh jalapeno pepper, seeded and finely chopped
    • 1 teaspoon grated fresh ginger
    • 1 clove garlic, minced
    • 1 tablespoon cooking oil
    • 1 pound asparagus spears, bias-sliced into 1-inch pieces
    • 1 small red sweet pepper, cut into thin bite-size strips
    • 3 cups hot cooked rice
    • 1/4 cup chopped peanuts

    1. Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place shrimp in medium bowl. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic. Pour over shrimp; toss to coat. Marinate at room temperature for 15 minutes, stirring occasionally. Drain shrimp well, reserving marinade.
    2. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink. Remove from wok; cover and keep warm. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender. Add reserved marinade to wok and bring just to boiling. Stir in cooked rice and peanuts.
    3. To serve, transfer rice mixture to individual bowls or dinner plates. Spoon shrimp on top. Makes 4 servings.
    *Note: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, put plastic bags over your hands or wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and warm water.
    Make-Ahead Tip: Prepare shrimp as above. Cover and marinate in refrigerator for up to 2 hours, stirring occasionally. Drain well, reserving marinade. Cook and serve as above.
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    bubba gump was right......never enough ways to cook shrimps....... :D

    Caribbean Coconut Shrimp
    2 servings

    1 lb of Large or Jumbo Shrimp, peeled and deveined

    ------ Batter ------
    3/4 cup Flour
    1 Egg
    1/2 Tbs Baking powder
    1/2 cup Beer

    ------ Coating ------
    1/4 cup Flour
    1 1/2 cups Dried grated coconut
    1 Tbs Salt
    1/2 Tbs Ground black pepper
    1/2 Tbs Cayenne
    1/2 Tbs Paprika
    1 Tbs Garlic powder
    1/2 tsp Dried thyme
    1/2 tsp Oregano

    1. Dip each Shrimp individually into the batter and then roll in the coating.

    2. Deep fry.

    3. Allow to drain on paper towel.

    Serve with various dips: ex. honey, soy sauce, Tabasco, honey-mustard, tartar sauce, marmalade-ginger, etc...

    Fiesta Shrimp
    2 servings

    1 lb Medium or Large Shrimp
    2 Tbs Butter
    1 cup of corn kernels
    1 cup of Salsa
    Flour tortillas
    Grated blue cheese
    Black beans

    1. Peel and devein the Shrimp.

    2. In a wok on medium, add 2 Tbs butter.

    3. When melted, add Shrimp.

    4. Stir quickly til the Shrimp has turned pink.

    5. Add 1 cup of thawed corn and stir quickly to heat through.

    6. Add 1 cup salsa and stir quickly to heat thoroughly.

    7. Serve with Black beans, fresh tossed salad with crumbled blue cheese, and warm flour tortillas.

    Ginger Shrimp with Snow Peas
    2 servings

    1 lb Medium or Large Shrimp, peeled and deveined
    2 Tbs Peanut oil
    1/4 tsp Sesame oil
    1 Clove garlic, crushed
    1/4 lb Frozen snow peas
    8 oz Sliced water chestnuts
    1/2 cup Chicken broth
    2 Tbs Soy sauce
    1 Tbs Cornstarch
    1 Tbs Cold water
    1 Tbs Fresh ginger
    Grated Chow Mein noodles, or cooked rice

    1. Heat the oils in a wok or heavy skillet until hot.

    2. Add Shrimp and stir fry for 2 minutes. Transfer to plate and set aside.

    3. Add garlic to wok. Stir for 15 to 20 seconds. Add snow peas, water chestnuts, broth, and soy sauce. Stir fry for 2 - 3 minutes.

    4. Combine the cornstarch and water in small cup. Blend until smooth and add to wok.

    5. Return Shrimp to wok with ginger and stir until sauce thickens and mixture is heated through.

    6. Serve immediately over chow mein noodles or rice.

    Greek Shrimp with Pasta
    2 servings

    1 lb Shrimp, peeled and deveined
    1/4 cup Extra virgin olive oil
    1/2 tsp Oregano
    1 Tbs Garlic, minced or crushed
    1 1/3 cup Tomatoes, chopped
    1/2 tsp Red pepper flakes
    1/3 cup Dry white wine
    1/2 lb Rigatoni, raw
    Salt and Pepper to taste
    1/3 lb Feta cheese, crumbled
    1/3 cup Fresh basil

    1. Preheat oven to 400 degrees F.

    2. Set a large pot of water on the stove to boil.

    3. In a large pot, saute the garlic in half the olive oil, cook briefly, and then add the tomatoes. Cook briefly again and then add the wine, salt, pepper, basil, and oregano.

    4. Simmer on low heat for about 10 minutes.

    5. Saute' the Shrimp briefly in remaining olive oil. Sprinkle with pepper flakes as they cook. Remove the Shrimp from heat when they lose their opacity. Put the Shrimp in a baking pan. Sprinkle with crumbled feta and spoon the tomato sauce over it. Bake about 10 minutes.

    6. Cook the rigatoni. To serve, spoon mixture over rigatoni.

    Greek Shrimp and Potatoes
    4 Servings

    2 lbs Jumbo Shrimp, peeled and deveined
    1 Medium chopped onion
    3 Tbs Extra virgin olive oil
    1 cup Water
    1/2 tsp Salt
    1 1/2 lb Diced potatoes
    1 14 oz can of Diced tomatoes
    1 Clove of garlic, finely chopped
    1 Dash of cayenne pepper
    2 oz Feta cheese
    2 Tbs Chopped dill

    1. Saute' onion in olive oil until tender. Add water with salt and bring to a boil.

    2. Add potatoes and simmer until tender. Then add tomatoes, garlic, and cayenne.

    3. Return to a boil, and simmer for 5 minutes.

    4. Add Shrimp and cook until they are just done.

    5. Serve in soup bowls and sprinkle with Feta cheese and dill.

    Kun Pao Shrimp
    2 servings

    1 lb Jumbo Shrimp
    1 qt Corn oil
    6 Dry red peppers
    1 tsp Finely chopped garlic
    2 Tbs Chopped green onions
    2 Tbs Soy sauce
    1 1/2 Tbs Vinegar
    2 Tbs Sugar
    1 tsp Sesame oil

    ------ BATTER ------
    1 cup Flour
    1/2 cup Cornstarch
    1 Egg
    1/2 tsp Baking powder

    BATTER: Mix dry ingredients. Gradually add water until mixture is consistency of pancake batter.

    1. Peel and devein Shrimp and dry thoroughly. Butterfly shrimp. Split from back but do not cut through.

    2. Dip Shrimp in batter. Deep fry Shrimp in 2 inches of oil for about 3 minutes.

    3. Preheat wok or frying pan. Put in 1 Tbs corn oil and heat. Add peppers, garlic, onions, soy sauce, vinegar, and sugar.

    4. Add fried Shrimp. Baste with sauce. Pour on sesame oil. Serve at once.

    Kung Ming Shrimp
    4 servings

    1 1/2 lbs Shrimp, peeled and deveined
    1 Tbs Sesame oil
    2 Egg whites
    1/4 cup Cornstarch
    1 Package of noodles or rice
    1/4 cup Peanut oil
    2 oz Mushrooms
    Salt and white pepper to taste
    1/4 cup Onions, green and minced
    1 tsp Garlic, minced
    1 tsp Ginger, minced
    3 Tbs Rice Wine or 3 Tbs Sherry
    1/4 cup Chicken stock
    1 tsp Sugar
    Oil, for deep frying

    1. Work the Shrimp with sesame oil, unbeaten egg white, and half of the cornstarch. Let stand for 30 minutes or longer.

    2. Heat the deep frying oil almost to smoking and add rice noodles. When they puff, remove and drain.

    3. Heat peanut oil in a wok and stir fry the Shrimp briefly.

    4. Add mushrooms. Cook and toss, then season to taste with salt and white pepper.

    5. Add beaten egg white, toss and remove shrimp and mushrooms.

    6. Add green onions, ginger, garlic, wine, stock, sugar and remaining cornstarch. Toss and cook for 30 seconds.

    7. Add the Shrimp and mushrooms and heat through.

    8. Serve on noodles.

    Shrimp Creole (see...told you that you can't have enough of these... :D )
    Serves 4 - 6

    2 lbs Large Shrimp, peeled and deveined
    3 Tbs Butter
    1 cup Onions, chopped coarsely
    1 cup Green pepper, chopped
    1 cup Chopped zucchini
    1 cup Chopped celery
    2 Cloves garlic, pressed
    4 Large tomato, chopped
    8 oz Tomato sauce
    1/2 tsp Pepper
    2 tsp Shredded fresh lemon peel
    1/8 tsp Cloves
    1 Bay leaf
    1 tsp Thyme
    1 tsp Honey
    3 tsp Parsley

    1. In a large saucepan, saute onion, green pepper, zucchini, and celery til tender in butter.

    2. Add garlic and tomatoes and bring to a boil.

    3. Reduce heat and add tomato sauce, pepper, lemon peel, cloves, bay, thyme, and honey.

    4. Simmer 15 - 20 minutes, stir frequently.

    5. Stir in Shrimp and heat thoroughly.

    6. Serve over hot rice.

    Shrimp Etoufee (one version....we'll find more..... :D )
    4 servings

    2 lbs Medium or Large Shrimp, peeled and deveined
    1 1/2 sticks Oleo or butter
    1 bunch of green onions finely chopped
    1 medium to large white onion chopped
    1/4 green bell pepper finely chopped
    2 pod's of garlic finely chopped, or 2 oz. of our Garlic Juice
    2 Tbs flour
    1/3 cup parsley
    1 small can of tomato sauce

    1. Saute onions, garlic and bell pepper in Oleo or butter until tender.

    2. Sprinkle flour and blend, lightly season.

    3. Add tomato sauce and cook for approx. 20 minutes. Add water only if necessary.

    4. Add Shrimp and cook an extra 15 minutes.

    5. Serve over steamed rice.

    If one prefers a thicker sauce, dissolve 1 Tbs of flour to a 6 oz. glass of hot water and pour it slowly in the Etoufee. Stir slowly. This will thicken your sauce.

    Shrimp Jambalaya (snort's note: garlic alone ain't gonna cut it on the seasonings....also may add salt, pepper, creole spices, tabasco, etc.)
    Serves 4

    2 lbs Medium or Large Shrimp, peeled and deveined
    1 pod of mashed garlic or 1 oz of our liquid Garlic
    1 stick of celery, chopped finely
    1 medium onion, chopped finely
    1/2 of a medium bell pepper, chopped
    3 Tbs of Oleo
    3 Tbs dried parsley
    3 cups of long grain rice
    2 cups of water
    1 cap full of kitchen Bouquet or other aromatic
    Salt and pepper to taste

    1. Saute the onions, bell pepper, garlic, and celery in the Oleo til tender.

    2. Add the Shrimp, kitchen Bouquet, and parsley. Cook for 5 minutes.

    3. Add the water and rice, stirring the mixture well, cooking on medium heat.

    4. Cover and let cook for approx 30 to 40 minutes, stirring often not to stick.

    5. Cook until the rice is done, soft but not crunchy.

    Shrimp in Orange Sauce
    4 servings

    1 1/2 lbs Large Shrimp
    3 Tbs Olive oil
    3 Tbs Butter or margarine
    1 Clove garlic, chopped
    Juice of 1 orange
    1/2 cup White wine
    1/4 cup Anisette (or 1 Tbs Anise seed)
    Salt and pepper to taste

    1. Melt olive oil and butter in a pan.

    2. Add garlic and Shrimp. Stir fry for 3 minutes.

    3. Remove Shrimp from pan. Add juice of 1 orange, white wine and Anisette.

    4. Cook over high heat until sauce reduces and thickens.

    5. Remove from heat and return Shrimp to pan.

    6. Add salt and pepper to taste. Serve with hot rice.

    Shrimp with Pasta in Tomato Cream
    4 servings

    2 lbs Large Shrimp, peeled and deveined
    1/3 cup Dried tomatoes; packed in oil, drained, and slivered (reserve oil).
    1 Clove garlic, minced
    1/4 cup Thinly sliced green onions, including tops
    1 1/2 Tbs Chopped fresh basil, or 1 tsp dried basil
    1/4 tsp White pepper
    1 cup Chicken broth
    3/4 cup Dry Vermouth
    1 cup Whipping cream
    10 oz Linguine
    Grated Parmesan cheese and fresh basil sprigs

    1. Add 2 Tbs oil from tomatoes and heat in large frying pan over medium-high heat.

    2. Add garlic and Shrimp when oil is hot. Cook, while stirring, until Shrimp are opaque (about 5 minutes).

    3. Remove Shrimp from the pan. Add onions, chopped basil, tomatoes, pepper, chicken broth, vermouth, and cream to pan.

    4. Boil over high, stirring occasionally until reduced to about 1 1/2 cups (about 10 minutes).

    5. Return Shrimp to pan and stir until just heated through.

    6. Cook linguine in 3 qts boiling water until just al dente (about 8 minutes for dried linguine).

    7. Drain, arrange on 4 plates, and spoon sauce over. Garnish with basil and Parmesan cheese to taste.

    Shrimp Remoulade
    4 servings

    2 lbs Large or Jumbo Shrimp; peeled, deveined, and cooked
    2 cups Remoulade sauce
    Salad greens

    ------ Remoulade Sauce -------
    1 1/2 cup Mayonnaise
    2 tsp Grated lemon peel
    2 Tbs Fresh parsley, finely chopped
    Pinch of ground cayenne pepper
    1 tsp Anchovy paste
    1/4 cup Dill pickles, finely chopped
    1 Tbs Capers, drained and chopped
    2 Hard boiled eggs, chopped

    1. Mix all Remoulade sauce ingredients together and blend well.

    2. Toss chilled, cooked Shrimp in with Remoulade sauce and stir.

    3. Place on a bed of salad greens and serve.

    Spicy Shrimp Scampi
    2 servings

    1 lb Large Shrimp, peeled and deveined
    3 Tbs Butter
    3 Tbs Olive oil
    3 Cloves garlic, minced
    1/2 tsp Ground white pepper
    1/2 tsp Red pepper flakes
    1/4 tsp Cayenne pepper
    1/4 tsp Dried oregano
    Juice of 1 lemon
    1/2 cups Parmesan cheese
    5 Tbs Italian bread crumbs
    1/4 cup Parsley, minced
    Salt to taste
    1 lb of Cooked fettucini or linguine

    1. Melt butter with the olive oil in a saute' pan.

    2. When the mixture is hot, add the garlic, white pepper, red pepper flakes, oregano, and cayenne pepper making sure to stir well.

    3. When garlic looks cooked but not brown (about 3 minutes), add the Shrimp. Toss the Shrimp about in the pan, coating them with the spiced oil.

    4. Add the lemon juice and keep tossing over the heat.

    5. Quickly add the parsley, bread crumbs, and Parmesan.

    6. Toss to coat completely. The Shrimp should now be bright pink and cooked through.

    7. Place the pan under the broiler until cheese looks melted (1 - 2 minutes).

    8. Taste and adjust seasoning if necessary.

    9. Serve over the cooked pasta, with additional Parmesan sprinkled over the top.

    Super Shrimp Creole (uh oh. now they supersized it on ya... :D )
    6 servings

    2 lbs Large Shrimp, peeled and deveined
    6 Tbs Butter
    2 cup Coarsely chopped onion
    2 cup Coarsely chopped celery
    2 cup Coarsely chopped Green or 1 Red bell pepper
    1 cup Tomato puree
    6 Fresh peeled tomatoes
    3 Bay leaves
    1/4 tsp Oregano
    Pinch of thyme
    Creole Seafood Seasoning
    2 cup Seafood or chicken stock
    1/4 cup Butter
    2 cup Coarsely chopped onion
    1 Tbs Brown sugar
    2 cup Coarsely chopped celery
    2 cup Coarsely chopped Green pepper
    Streamed rice or jambalaya

    1. Melt 6 Tbs butter in 3 quart saucepan over medium heat. Add onion, celery, and pepper. Saute' 10 minutes. Add tomato puree, tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste. Cook an additional 10 minutes. Stir in stock and bring to boil. Reduce heat and simmer until sauce begins to thicken, about 45 minutes. Remove from heat and strain. Discard vegetables.

    2. Melt remaining butter in large saute' pan over medium heat. Add onion, sprinkle with sugar, and saute' until golden brown. Add celery and pepper. Saute' an additional 3 to 4 minutes. Reduce heat, stir in reserved sauce, and simmer for 10 minutes. Add Shrimp and cook just until heated through. Serve immediately over rice or jambalaya.

    Sweet Cajun Shrimp (i think cajuns are sweet. :D )
    2 servings

    1 lb Medium or Large Shrimp, peeled and deveined
    1 cup Catsup
    1 Tbs Honey
    1 Tbs Brown sugar
    2 Tbs Vinegar
    2 tsp Hot sauce
    1 tsp Cayenne pepper
    1/2 tsp Thyme
    1 tsp Black pepper
    1 tsp Onion powder

    1. Combine all ingredients except the Shrimp in a sauce pan.

    2. Heat thoroughly.

    3. Cook Shrimp in boiling water for 5 minutes or until the Shrimp turns pink.

    4. Brush sauce over Shrimp.

    5. Serve over rice with leftover sauce.
  6. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    i'm gonna eat all the shrimps out of the sea today !!!! :D
    but if you do that, there won't be none left for tomorrow. :sob:

    hey. i like this next guy alot. very talented chef.

    Chef John Folse`s Shrimp Remoulade

    1 1/2 cup heavy-duty mayonnaise
    1/2 cup Creole mustard
    1 tablespoon Worcestershire sauce
    1 teaspoon hot pepper sauce
    1/2 cup finely diced green onions
    1/4 cup finely diced celery
    2 tablespoons minced garlic
    1/4 cup finely chopped parsley
    1/2 tablespoon lemon juice
    salt and cracked black pepper to taste
    3 dozen (21-25 count) boiled shrimp, peeled and deveined

    In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture.

    what post just wouldn't be complete without something from foodnetwork (this is a good one):

    Skillet Shrimp Scampi with Fettuccine
    Yield: 6 servings

    3/4 pound fettuccine pasta
    1/2 pound green beans, trimmed and halved crosswise
    3 tablespoons vegetable oil
    1 large sweet red pepper, halved, cored, seeded and cut lengthwise into thin strips
    1 small onion, cut lengthwise in 1/2 and thinly sliced crosswise
    4 cloves garlic, thinly sliced
    1 1/2 pounds medium-size shrimp, shelled and deveined
    2/3 cup dry white wine
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 to 1/2 teaspoon red pepper flakes
    1 1/2 cups chicken broth
    2 tablespoons cornstarch
    1/2 cup chopped fresh parsley leaves
    1/4 cup grated Parmesan

    Cook pasta in large pot of lightly salted boiling water until al dente, firm but tender, about 12 minutes. Add the green beans to the boiling water for the last 6 minutes of cooking; beans should be crisp-tender and not limp.
    Meanwhile, heat the oil in a large skillet over medium heat. Add the sweet red pepper, onion and garlic; saute for 5 to 6 minutes. Stir in the shrimp; saute 2 minutes. Add the wine, salt, black pepper and red pepper flakes. Cook, stirring, until the shrimp are opaque, about 1 to 2 minutes more. Be careful not to overcook the shrimp.

    Whisk together the chicken broth and cornstarch in a small bowl until well blended and smooth. Stir the cornstarch mixture into the skillet. Bring to boiling; cook for 1 minute. Stir in the parsley.

    Drain the pasta and green beans in a colander; turn the pasta into a large bowl. Add the shrimp mixture; toss until well combined. Sprinkle with the grated Parmesan. Serve immediately.

    Spicy Seafood Gumbo

    1 cup vegetable oil
    1 cup flour
    4 medium onions, chopped
    8 stalks celery, chopped
    3 cloves Garlic, minced
    4 15 oz cans chicken broth
    2 28 oz cans chopped tomatoes
    2 10 oz pkgs frozen okra, sliced, thawed
    1 pound crab claws
    1/4 cup Worcestershire sauce
    1 tablespoon hot sauce
    5 bay leaves
    1/2 cup fresh parsley, minced
    2 teaspoons dried whole thyme
    2 teaspoons dried whole basil
    2 teaspoons dried whole oregano
    2 teaspoons sage
    1 teaspoon pepper
    2 pounds shrimp, medium size, unpeeled
    1 quart oysters, undrained
    1 pound crab meat
    1 pound fish fillets, cut in 1" cube
    hot cooked rice
    file powder, optional

    Combine oil and flour in a cast iron skillet; cook over med. heat 20 minutes, stirring constantly, until roux is brown, but NOT black. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.
    Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to dutch oven; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and, if desired, sprinkle with file.

    Spiced Shrimp Pilau
    Better Homes and Gardens Best Recipes 1994 (it may be old but it's good :D )

    1 pound fresh or frozen medium shrimp in shell, peeled & deveined
    1 teaspoon grated gingerroot
    1 teaspoon ground coriander
    1/2 teaspoon 5 spice powder
    1/2 teaspoon paprika
    1/4 teaspoon ground cumin
    1/4 teaspoon ground turmeric
    3 tablespoons margarine or butter
    1 tablespoon cooking oil
    1/4 cup finely chopped onion
    3 cloves garlic, minced
    1 fresh chili pepper, such as Anaheim
    seeded and chopped
    1 1/2 cups long-grain rice
    3 1/4 cups water or chicken broth
    3 green onions, sliced

    In a large bowl combine shrimp, gingerroot, coriander, five-spice powder, paprika, cumin, and turmeric. Cover, let stand at room temperature while preparing rice. In a large saucepan heat margarine or butter and oil till margarine or butter is melted. Add onion, garlic, and chili pepper. Cook till onion is tender, about 5 minutes. Add rice. Add water (plus 1/2 teaspoon salt if not using chicken broth) or chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or till rice is nearly done. Stir in shrimp mixture. Return to boiling; reduce heat. Cook, covered, about 5 minutes more or till shrimp turn pink and rice is tender. To serve, spoon onto a serving platter. Garnish with green onions and cilantro, if desired.
    Makes 4 main dish servings.

    Swamp Mull
    Simmering Suppers - Harrowsmith Kitchens

    2 cups small shrimp, boiled and peeled
    2 cups diced ham, cooked
    2 cups diced chicken, cooked
    1 cup sliced mushrooms
    1/4 cup chopped celery
    1/2 cup chopped onion
    1/2 cup chopped green pepper
    salt, pepper, Tabasco, to taste
    1 large can tomatoes, chopped
    1 tablespoon flour
    1 tablespoon butter
    1 cup chicken stock
    1/2 cup olive oil, optional
    brown rice

    Simmer shrimp, ham, chicken, mushrooms, celery, onion, pepper, seasonings and tomatoes in Dutch oven until mixture thickens. Add flour, butter, chicken stock and olive oil. Cook 5 more minutes. Serve over a bed of brown rice.

    Shrimp Pie

    1 onion -- diced
    1 green bell pepper -- diced
    1 stick margarine -- (4 ounces)
    1 can cream of mushroom soup
    1 can cream of celery soup
    1 tablespoon Worcestershire sauce
    salt and pepper -- to taste
    1 teaspoon Tabasco sauce
    3 hard-boiled eggs -- diced
    2 pounds shrimp, peeled and deveined
    pastry for a two crust pie

    Saute onion and pepper in margarine. Add soups and seasonings. Add diced eggs and shrimp. Line a 2-quart casserole dish with half of the pastry. Pour in mix and cover with pastry. Dot with butter and bake at 350 degrees until brown, about 45 minutes.
    Serves 6.

    If you don't care to use cream soups, you could saute about 1/4 cup each of chopped celery and mushrooms with the onions, and use about 2 cups of thick, seasoned white sauce.

    Shrimp Stew

    1/2 cup chopped celery
    1/2 cup chopped onion
    1 large clove garlic, minced
    1/4 cup butter
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon dried thyme, crumbled
    1/4 teaspoon pepper
    1 can (14.5 ounces) diced tomatoes
    1 can (14 ounces) chicken broth, or 2 cups homemade
    1 to 1 1/2 cups sliced cooked okra
    few dashes hot pepper sauce
    1 can (8 ounces) minced clams, undrained
    1 pound medium shrimp, shelled and deveined
    3 cups cooked rice

    In a skillet over medium heat, melt butter; sauté celery, onion and garlic. Stir in flour, salt, thyme, and pepper. Continue cooking, stirring constantly, until bubbly. Stir in the tomatoes, chicken broth, clams with liquid, and hot pepper sauce. Cook and stir until mixture thickens and bubbles, about 3 minutes.
    Add okra and shrimps; bring to the boiling point. Prepare 6 bowls. In the center of each bowl, make a mound of hot cooked rice. Ladle shrimp mixture around rice.
    Recipe for shrimp stew serves 6.

    Shrimp Raymond
    From Dee Elle

    1 pound medium to large shrimp, peeled & deveined
    1/4 stick butter
    1/2 cup chopped green onions
    1/4 pound fresh, sliced mushrooms
    1/2 teaspoon salt
    1/4 cup white wine
    1 Tablespoon cornstarch
    1 teaspoon Worcestershire sauce
    Cayenne pepper (optional)
    Fresh Parsley, chopped

    Melt butter in skillet. Sauté chopped onion and sliced mushrooms over medium heat until soft. Add shrimp and cook, stirring occasionally, until shrimp turns pink, being careful not to overcook. Dissolve cornstarch in wine and add to skillet, along with salt, Worcestershire Sauce and cayenne, if desired. Stir over low heat until sauce thickens. Serve over thin noodles or rice. Garnish with chopped fresh parsley.
    Serves 4

    Shrimp Newburg

    1/4 cup butter
    2 1/2 tablespoons all-purpose flour
    3/4 teaspoon salt
    1 pinch cayenne pepper
    1 dash nutmeg
    2 cups half-and-half
    3 tablespoons dry sherry
    2 egg yolks, lightly beaten
    2 cups peeled and cooked shrimp (about 1 1/2 to 2 pounds in shell)

    In a medium saucepan, melt butter; blend in flour and seasonings. Cook, stirring, for about 1 minute. Gradually add half-and-half and sherry; cook until thickened and smooth, stirring constantly. Stir about 1/3 of the hot sauce into the egg yolks, then pour the egg yolk-sauce mixture into the remaining sauce in the saucepan. Add shrimp and heat through, stirring constantly. Serve in pastry shells or over rice.
    Serves 4.

    Shrimp & Linguine Bake

    1 to 1 1/2 pounds medium to large shrimp
    3 cloves garlic, minced
    1 tsp. dried crushed basil
    1 tbsp. olive oil
    1 tbsp. butter
    2 to 3 tablespoons white wine or sherry, optional
    1 can diced tomatoes with juice
    1/4 cup sliced green onions
    1 cup frozen green peas
    salt and pepper to taste
    6 to 8 ounces linguine, cooked and drained
    1 to 1 1/2 cups shredded mozzarella cheese
    freshly grated Parmesan cheese, optional

    Peel and devein shrimp. In a small bowl, toss shrimp with garlic and basil. Refrigerate while linguine is cooking. Cook linguine according to package directions. Spray a 1 1/2 quart baking dish with cooking spray. Spoon half the tomatoes into the baking dish; top with linguine. In the same pot you cooked the linguine in or a skillet, melt butter with olive oil over medium heat. Add sliced green onions; cook for 1 minute. Add shrimp mixture, peas, wine, salt and pepper and the remainder of the tomatoes; cook for 1 to 2 minutes. Pour shrimp and tomato mixture over linguine then top with cheese. Bake at 350 for 20 to 25 minutes.
    Serve with freshly grated Parmesan cheese.
    Serves 4.

    Shrimp Curry with Rice

    2 pounds uncooked shrimps in shells
    1/2 cup butter or margarine
    1 small onion, thinly sliced
    1 clove garlic
    2 tablespoons curry powder
    1 cup pineapple juice
    Pepper and paprika
    1 piece crushed ginger or 1/2 teaspoon ground ginger
    2 carrots, thinly sliced
    1 celery stalk, thinly sliced
    2 tablespoons cornstarch
    2 tablespoons lemon juice
    Hot cooked rice

    Cook shrimps in boiling salted water to cover just until they turn pink. Drain, reserving 3 cups liquid. Remove shells from shrimps and devein. Heat butter or margarine in heavy skillet until it begins to bubble. Lightly brown onion and garlic in the butter; remove. Fry curry powder in the butter until deep brown. Add the 3 cups of reserved shrimp liquid, pineapple juice, seasonings, and sliced vegetables. Mix cornstarch with a little water until smooth. Add to mixture.
    Simmer 15 minutes, stirring occasionally. Add shrimps and heat through. Add lemon juice. Serve with rice.

    Shrimp and Crabmeat Au Gratin
    Junior Auxiliary of Vicksburg Mississippi

    1 medium onion, chopped
    2 green onion, chopped
    1 rib celery, chopped
    1/2 cup butter
    1/4 cup flour
    1 cup half and half
    1/4 cup dry white wine
    1 tablespoon fresh parsley
    1 egg, beaten
    1 pound crabmeat
    1 pound shrimp, cooked, peeled
    2 tablespoons Romano cheese, grated
    5 ounces cheddar cheese, grated
    1 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon red pepper
    1 1/2 teaspoons lemon juice
    bread crumbs

    Saute onions and celery in butter until soft. Stir in flour and add half and half slowly to make a smooth sauce. Remove from heat. Add white wine and stir to combine. Add remaining ingredients except bread crumbs. Blend carefully and put in a 1 1/2-quart casserole dish. Top with bread crumbs. Bake 20 minutes at 350 degrees. Yield: 6 to 8 servings.

    Doc D's Grilled Pumpernickel Cheddar-Shrimp Sandwich

    16 Shrimp cooked, deveined & peeled
    2 c Extra-sharp or Vermont white cheese grated
    1 ts Tabasco Sauce
    1 tb Ranch Dressing
    2 tb Bacon crumbled into bits
    Mayonnaise to taste
    1 tb French's yellow mustard
    6 Pumpernickel bread slices
    4 Tomato slices
    Salt & pepper to taste

    1. Mix Tabasco sauce & Ranch Dressing into mayonnaise.
    2. Spread on each piece of bread. Spread on both sides on 1 piece as this will be your middle layer.
    3. Chop shrimp into 1/4" pieces. Mix this & the bacon with the cheddar cheese.
    4. Spread this mixture on 1 piece of bread. Cover with the middle layer of bread, then place the tomato slices on the middle layer, sprinkle with salt & pepper as desired.
    5. Grill in a toaster oven until bread is toasted & serve.
    Makes 2 sandwiches
    ORIGIN: Dr. Donald Houston, Tampa-FL-USA, circa 1992 (oldie but goodie)

    Beaufort Stew Recipe (easy easy)

    3 ounce pkg crab boil
    2 1/2 pounds smoked link sausage 1 or 2 flavors
    12 ears fresh corn
    3 to 4 lbs fresh shrimp unpeeled

    Fill a large kettle with enough water to cover all ingredients. Add crab boil; boil for 10 to 15 minutes. Cut sausage into 2-inch lengths; add to water. Boil for 25 to 30 minutes. Break ears of corn in half; add to kettle; boil 10 minutes. Add shrimp; boil 5 more minutes. Drain and serve immediately with sauce and melted butter.
    Serves 12.

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