Shrimp Recipes

[b-man]

Hot and Spicy Shrimp

1 pound butter
1/4 cup peanut oil
3 cloves garlic, chopped
2 tablespoons rosemary
1 teaspoon chopped basil
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 small hot pepper, chopped, or
2 tablespoons ground cayenne pepper
2 teaspoons fresh ground black pepper
2 bay leaves, crumbled
1 tablespoon paprika
2 teaspoons lemon juice
2 pounds raw shrimp in their shells
Salt
Shrimp should be of a size to number 30−35 per pound.
--------
Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves,
paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring
frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes.
This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450 degrees
F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then
bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Sop up butter
sauce with crusty bread after the shrimp have been eaten.
B-man

[b-man]

Italian Shrimp Sauté Galliano

2 tablespoons olive oil
2 tablespoons butter
1 pound large shrimp, shelled and deveined
1 tablespoon finely chopped scallions
1 tablespoon dried marjoram or oregano
Salt and pepper to taste
3 tablespoons Liqueur Galliano, warmed
Heat oil and butter; sauté shrimp until pink, about 5 minutes.
Add scallions, parsley and seasonings. Cook and stir 1 minute. Stir in Liqueur Galliano. Serve with Italian bread & garlic butter and fettucine noodles with creamy sauce

Serves 4.
B-man

[b-man]

Light Orange Scampi

3 cloves garlic
2 teaspoons vegetable oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds. medium fresh shrimp, peeled and deveined
2/3 cup orange juice
2 tablespoons lemon juice
1 tablespoon plus 1 teaspoon chopped fresh chives
2 tablespoons cornstarch
-------
Sauté garlic in oil in a large skillet until tender; stir in salt and pepper. Add shrimp; cook over medium
heat 3 to 5 minutes, stirring occasionally. Drain off liquid and discard.
Combine juice, chives and cornstarch in a small saucepan, stirring well. Bring mixture to a boil; cook 1
minute, stirring constantly. Add orange sauce to shrimp, stirring well.

Yields 4 servings.

B-man

[b-man]

Sausalito Scampi

3 whole chicken breasts, cut into 1−inch pieces
1 pound shrimp, shelled
1/3 cup butter
1/3 cup olive oil
2 cloves garlic, minced
1 teaspoon salt
Juice of 1 lemon
Parsley
Ground pepper
------
Devein the shrimp. Melt butter and oil in a large skillet. Sauté garlic for two minutes; add chicken.
Cook until brown, stirring constantly. Push to one side. Add shrimp and cook, stirring constantly, until
pink. Season with salt, pepper, lemon juice and parsley and cook one more minute.

B-man

[b-man]

Shrimp Florentine

4 (10 ounce) packages frozen chopped spinach
3 pounds medium−size shrimp, cooked, shelled and de−veined
1/4 cup butter
1 cup flour
3 cups skim or regular milk
1 cup dry white wine
1/2 cup chopped scallions
Salt and pepper, to taste
Paprika
2 cups grated Cheddar cheese
---------
Preheat oven to 350 degrees F. Thaw and drain spinach well. Spread spinach in 13 x 9−inch ovenproof
dish and top with shrimp.
In saucepan, melt butter and stir in flour, gradually adding milk, wine and scallions. Cook, stirring
constantly, over low heat, until sauce bubbles and thickens. Add salt and pepper to taste, and enough
paprika for rosy color. Pour sauce over shrimp, and sprinkle with cheese. Bake uncovered for 35
minutes, or until bubbly.
Serve with steamed rice.

B-man

[b-man]

Shrimp−Stuffed Bell Peppers

6 large bell peppers
2 onions, minced
3 cloves garlic, minced
4 tablespoons vegetable oil
1/2 pound shrimp, shelled and cleaned
1 teaspoon minced celery
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 large pinch of thyme
8 to 10 slices toast
1 egg
Bread crumbs
Butter
Split peppers; clean and trim. Slice a level strip of the back of Bell Pepper...so pepper will lay flat on a baking pan. Save all trimmed portions of the pepper( excludes seeds and stem). Boil pepper halves 3 minutes. Remove from water and cool. Chop and set aside
trimmings. Put onions and garlic in cooking oil and cook until brown. Add trimmings.
Cut Shrimp finely and add to onions and garlic. Add celery and seasonings. Cook for 10 minutes.
Moisten the toast ( this is where the butter comes in). Mix bread in well with onion and shrimp mixture; stir in egg. Cook an additional 5
minutes.
Stuff pepper halves with pan mixture and lay flat on a pan; sprinkle with bread crumbs and dot with melted butter.
Bake for 20 minutes at 400 degrees F.

B-man

[Anonymous]

2 TBSP VEGETABLE OIL, 1/2 CUP CHOPPED ONIONS, (CREOLE SEASONING RECIPE FOLLOWS). 1 POUND LARGE SHRIMP, PEELED, DEVIENED, AND CUT INTO 1/2-INCH PIECES, 1 TBSP CHOPPED GARLIC, 3 EGGS, BEATEN, 1 1/2 CUP MILK, 2 TSP BAKING POWDER, SALT AND CAYENNE, 3 1/4 CUPS FLOUR, 1 TBSP CHOPPED PARSLEY, SOLID VEGETABLE SHORTENING FOR DEEP FRYING. HEAT OIL IN A SKILLET OVER MED.-HIGH HEAT. ADD ONIONS. SEASON WITH ESSENCE. SAUTE FOR ABOUT 3 MINUTES, OR TILL SLIGHTLY WILTED. SEASON THE SHRIMP WITH ESSENCE. ADD THE SHRIMP AND SAUTE TILL SHRIMP TURNS PINK, 2 TO 3 MINUTES. STIR IN GARLIC. REMOVE AND SET ASIDE TO COOL. MAKE A BATTER BY COMBINING THE EGGS, MILK, BAKING POWDER, 1 TSP. OF SALT. 1/4 TSP, OF CAYENNE. ADD THE FLOUR, 1/4 CUP AT A TIME, BEATING UNTIL ALL IS USED AND THE BATTER IS SMOOTH. STIR IN THE PARSLEY. ADD THE SHRIMP MIXTURE TO THE BATTER AND FOLD TO MIX. HEAT THE SHORTENING TO 350 DEGREES F.DROP THE BATTERA HEAPING TBSP. AT A TIME, INTO THE HOT OIL. WHEN THE FRITTERS POP TO THE SURFACE, ROLL THEM AROUND WITH A SLOTTED SPOON,IN THE OIL TO BROWN THEM EVENLY. REMOVE AND DRAIN ON PAPER TOWELS. SPRINKLE THE FRITTERS WITH ESSENCE. TO SERVE, SPOON A POOL OF THE MAYONAISE IN THE CENTER OF EACH PLATE. ARRANGE THE FRITTERS AROUND THE SAUCE. PILE THE HERB SALAD IN THE CENTER OF THE SAUCE. SERVE WARM. YIELD ABOUT 2 DOZEN. (EMERIL'S CREOLE SEASONING) 2 1/2 TBSP PAPRIKA, 2 TBSP SALT, 2 TBSP GARLIC POWDER, 1 TBSP. BLACK PEPPER, 1 TBSP ONION POWDER, 1 TBSP CAYENNE PEPPER, 1 TBSP DRIED LEAF OREGANO, 1 TBSP DRIED THYME........COMBINE ALL INGREDIENTS AND STORE IN AN AIRTIGHT JAR OR CONTAINER.......YIELD ABOUT 2/3 CUP

[salywayn]

Shrimp and Andouille Gumbo

¾ vegetable oil
¾ cup flour
2 cup chopped onions
1½ cup chopped green bell peppers
1 cup chopped celery
4 cup sliced okra (about 1½ pound)
1 tablespoon minced garlic
2 bay leaves
½ teaspoon white pepper
½ teaspoon cayenne
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon dried oregano
5½ cup shrimp, crab fish stock
1 cup peeled, chopped tomatoes
1 lb andouille sausage, cut in inch chunks
2 lb medium shrimp, peeled and deveined
3 tablespoon file powder

1. In a deep, heavy skillet, heat oil over high heat until just smoking.
2. Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color.
3. Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes.
4. Add 3 cups of the okra, garlic, herbs and spices.

5. Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened.
6. Reduce heat to a simmer and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently.
7. Add remaining 1 cup okra and continue to simmer 10 minutes more.
8. Add shrimp and continue to simmer 3 minutes, or until just cooked through.
9. Before serving, stir in file powder to thicken.

[salywayn]

Grilled Herb Shrimp and Mango Salsa
Serves 6

3 cloves garlic, minced
1 medium yellow onion, finely chopped
¼ cup minced fresh flat-leaf parsley
¼ cup minced fresh basil
1 tsp. dry mustard
2 tsp. Dijon mustard
2 tsp. coarse salt
¼ tsp. freshly ground pepper
¼ cup olive oil
Juice of 1 lemon
2 lb. jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact
Vegetable oil, for grilling
Mango Salsa (recipe follows)

1. In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.
2. Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1½ minutes. Serve with Mango Salsa.

Mango Salsa
Makes 2 cups

2 tbsp olive oil
1½ cups diced yellow onion (2 onions)
2 tsp. peeled and minced ginger
1 tsp. minced garlic
2 ripe mangos, peeled, pitted, and cut into ¼-inch pieces
⅓ cup freshly squeezed orange juice
2 tsp. packed light-brown sugar
1 tsp. coarse salt
¼ tsp. freshly ground pepper
1 to 2 tsp. minced fresh jalapeño pepper (1 pepper)
2 tsp. finely chopped fresh mint leaves

1. Heat olive oil in a large sauté pan over medium-low heat. Add onions and ginger, and sauté until onions are translucent, about 10 minutes. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes. Add orange juice, brown sugar, salt, pepper, and jalapeño. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
2. Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.

[salywayn]

Asian Pesto with Grilled Shrimp

• 3/4 cup roasted peanuts
• 4 Serrano chiles
• 3 cloves garlic
• 1 tablespoon minced ginger
• Juice of 3 limes
• 2 tablespoons fish sauce (3 Crab brand)
• 1/2 cup peanut oil (Lion and Globe brand)
• 1/2 tablespoon salt
• 1 tablespoon sugar
• 2 cups Thai basil leaves
• 1 cup cilantro leaves
• 1 cup mint leaves
• Canola oil
• 12 large shrimp, peeled, deveined, tail on
• Salt and black pepper to taste
• 1 head baby romaine chiffonade

1. In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture.
2. Add the herbs and puree smooth. Check for seasoning.
3. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
4. Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

Serves 4 as an appetizer course

[salywayn]

Hass Avocado Ring with Prawns
Serves: 6

1 tbsp unflavored gelatin
1 cup chicken stock
3 Hass avocados
Juice of half a lemon
1 cup mayonnaise, divided
½ cup heavy cream
Salt and freshly ground black pepper
8 oz peeled prawns, cooked (Small cubes of cooked fish or chicken may be substituted for the prawns)

1. Put the gelatin in a bowl with 4 tbsp of cold water and set aside for a few minutes until it becomes spongy.
2. Heat the chicken stock in a pan, add the gelatin and stir until dissolved. Do not allow it to boil over or the gelatin will become stringy.
3. Peel, half and stone the avocado, setting aside one of the halves for garnish.
4. Mash the avocados with the lemon juice and then mix in ½ cup mayonnaise, cream, and salt and pepper to taste.
5. Stir in the gelatin mixture and pour into a 3-pint ring mould. Chill until set.
6. Mix the prawns with the rest of the mayonnaise. Turn out the avocado ring and fill the center with prawns.
7. Garnish with the reserved avocado, cut into slices or cubes.

[elvira2178]

This is totally an eyeballed recipe just depending on your tastes...

Shrimp- deveined and tails removed
Green onions-minced
any other veggies you might like-red or green pepper, tomato etc.
Rotini or Shell pasta
Italian Dressing
Mayo
Sugar

Cook pasta according to package directions. Drain and rinse with cold water until noodles are cooled, drain.
Put pasta in a bowl and add the shrimp, green onion, mayo and Italian dressing to coat and a pinch of sugar. Stir to cover and refrigerate for at least an hour. Makes a great side dish or main course in the summer.

You could also use crab meat in place of the shrimp (I use Louis Kemp Imitation Crab) or replace the mayo and Italian Dressing with Ranch Dressing....there are many different possibilities.

[swtness]

Originally Posted by b-man

Baked Shrimp Scampi

Ingredients
1/3 cup melted butter, plus more for greasing baking dish
2 cloves garlic minced
1 pound shrimp cleaned and deveined
1 cup fresh breadcrumbs (Pepperidge Farms White Bread recommended for its density)
1 tsp oregano
1 lemon


Instructions
Grease baking dish with butter. Melt 1/3 cup butter with garlic over low heat for a minute or two just until it turns light golden. Watch carefully, and don't let it burn. Set aside.

Place half of the bread crumbs on the bottom of baking dish. Sprinkle oregano over the crumbs. Place shrimp on top of crumbs in a single layer. Squeeze juice of lemon over shrimp. Sprinkle remaining half of the breadcrumbs over the shrimp. Pour the garlic butter evenly over the bread crumbs.

Bake at 350 degrees F. for 25 minutes or till bread crumbs are nicely browned.

Yield: 3 to 4 servings

B-man

I made this tonight for didnner, it is so tastey. I put a little more galic cause we love garlic....Kudos

[b-man]

GRILLED SHRIMP

Repost!

Ingredients:

2 lb. Large shrimp
1/4 cup Fresh parsley
1 cup Olive oil
1 Tbs. Oregano
4 Tbs. Lemon juice
4 Drops hot sauce
1 tsp. Salt
1 Tbs. Tomato paste
1/4 tsp. Pepper to taste


Combine all ingredients in a glass dish. Marinate 2 hours at room temperature.

Grease and preheat grill. Grill for 3 to 5 minutes. Shrimp can be
served over rice with green salad and Italian bread.

B-man

[b-man]

GRILLED SHRIMP #2

Repost.

Ingredients:

2 lb. unpeeled large or jumbo shrimp
1 Cup vegetable oil
1 Cup lemon juice
2 tsp. dry Italian salad dressing mix
2 tsp. seasoned salt
1 tsp. seasoned pepper
1 tsp. Worcestershire sauce
4 Tbs. brown sugar
2 Tbs. soy sauce
1/2 Cup chopped scallions

Wash shrimp and drain on paper towels.

Mix oil, lemon juice, salad dressing mix, salt, pepper and Worcestershire sauce. Place shrimp in bowl and cover with the marinade. Marinate in refrigerator 2 to 4 hours or overnight, stirring occasionally.
Grease and preheat grill.

Lift shrimp from marinade with slotted spoon and place in grill. Grill about 4-5 minutes, brushing with marinade. Pour remaining marinade into pan. Stir in the brown sugar, soy sauce and onion. Heat
to boiling. Serve as a dip for shrimp.

Serves 8.

B-man

[b-man]

Jumbo Shrimp Parmesan

Repost!

Ingredients:

12 jumbo shrimp (10 to 12 per lb.)
2 tablespoons olive oil
1 clove minced garlic
salt and pepper
1/2 cup unseasoned breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
1 medium lemon, cut in wedges

Preheat oven to 475F. Peel and devein shrimp, leaving tails intact.
Mix together olive oil, garlic and salt and pepper in a bowl. Add
shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour.
In shallow bowl, combine bread crumbs and Parmesan cheese. Place each
shrimp in bread crumb mixture and turn them to lightly coat both
sides.

Arrange shrimp so that they aren't touching each other in an
ungreased 9 x 13 pan. Drizzle with melted butter. Place pan on the
center rack of oven and bake for 10 minutes or until done. Serve
immediately with lemon wedges.

B-man

[b-man]

Shrimp Louis

Ingredients:

2 1/2 cups cleaned bay shrimp
1 head iceberg lettuce, shredded
4 hard-cooked eggs
2 large tomatoes, cut in wedges
1/4 cup black olives
1 large lemon, cut in 8 wedges
1/4 cup chopped chives

Sauce:
1 cup mayonnaise
1/4 cup cream
1/4 cup ketchup or sweet chili sauce
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1/4 cup minced onion
2 tablespoons minced green pepper
salt and pepper to taste

For sauce, combine all ingredients and season to taste.

Portion the lettuce onto four chilled luncheon plates. Mix the
shrimp meat with enough Louis dressing to moisten well and mound in
the center of lettuce. Garnish with quartered eggs, tomato wedges,
olives and lemon wedges, and sprinkle chopped chives over top. Serve
extra sauce on the side with rustic French or Italian bread and sweet
butter.

B-man

[Mary Ann]

Here is a recipe that my family just loves, and it is so easy to make;

8 oz. uncooked angel hair pasta
1 1/2 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1/4 cup chopped shallots
1/2 cup chicken broth
2 Tablespoons lemon juice
6 cups coarsely chopped spinach

Cook pasta according to package directions. Drain. While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium high heat. Add shallots, and shrimp, saute 3 minutes. Rem9ve shrimp mixture from pan. Add broth and juice to pan, scraping pan to loosen browned bits. Add pasta, shrimp mixture and spinach, and heat 1 minute or until spinach wilts, stirring frequently.

The entire recipe only takes about 20 minutes to make. Make sure you keep an eye on the pasta. Angel hair cooks very quickley.

[Aline]

(4 to 6 servings)

1/4 pound butter
1 large onion, finely chopped
1 cup sliced mushrooms
1 green pepper, finely chopped
1-1/4 cups rice
1/4 tsp grated nutmeg
1 tsp salt
1/2 tsp freshly ground pepper
1 cup dry white wine
3 cups hot chicken stock or water
2 Tbsp chopped parsley
1/4 tsp thyme
1/2 bay leaf
2 pounds shrimp, shelled and deveined


In large skillet, heat butter, add onions, mushrooms, green pepper, rice, nutmeg, salt and pepper and cook, stirring, until rice is golden brown.

Add wine and simmer 5 minutes. Add stock, parsley, thyme and bay leaf, cover and cook 10 minutes, stirring occasionally.

Add the shrimp and simmer 5 to 10 minutes, depending on the size of the shrimp.

Remove bay leaf and serve immediately.

[Aline]

(6 or more servings)

2 Tbsp butter
4 large onions, chopped
3 garlic cloves, chopped
3 cups water
3 large tomatoes, peeled and chopped
2 large apples, peeled and chopped
1 cup chopped celery
1 Tbsp shredded coconut
1 Tbsp chopped ginger
1 Tbsp sugar
1-1/2 Tbsp curry powder, or more
1-1/2 Tbsp flour
1 tsp salt
1/4 tsp freshly ground pepper
3-1/2 pounds raw shrimp, shelled and deveined


In large skillet, heat the butter. Add onions and garlic and cook until light brown. Add water and bring to a boil.

Add tomatoes, apples, celery, coconut and ginger.

Blend the sugar, curry powder, flour, salt and pepper. Add enough cold water to make a paste and add gradually, stirring, to the boiling mixture. Simmer, partially covered, stirring occasionally, until vegetables are very tender, about 40 minutes.

Add shrimp and cook 5 minutes longer. Serve over rice.