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Shrimp, Peeled and Deveined Recipes

Cashew Shrimp

Ingredients:

1 pound medium shrimp (36/40 count), peeled and deveined

2 tablespoons peanut oil

2 celery stalks, diced

2 tablespoons minced ginger

2 garlic cloves, minced

1 teaspoon red pepper flakes

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 cup unsalted cashews

Preparation:

Heat a large wok or saucepan (preferably nonstick) over medium-high heat. The moment it begins to smoke, add the peanut oil and swirl it in the wok for 30 seconds. If using raw shrimp, add the, and stir and toss constantly for 1 minute. Add the celery and cook, stirring and tossing constantly for 1 minute, or until hot but still crisp. Add the ginger, garlic, and red pepper flakes. Stir and toss for another 30 seconds. Add the soy sauce, vinegar, and the cocktail shrimp, if using. Raise the heat to high. When the sauce starts to boil, add the cashews. Stir and toss just until the nuts are well distributed and heated through. Serve immediately. Serves 4.

Variations:

Black Bean Cashew Shrimp: Reduce the soy sauce to 1 tablespoon. Add 1/4 cup dried salted Chinese black beans, slightly crushed, with the soy sauce.

Cashew Shrimp and Bamboo Shoots: Add 1 cup canned bamboo shoots, drained, a with the ginger.

Cashew Shrimp and Bean Thread Noodles: Pour boiling water over 2, 2 ounce packages dried bean thread noodles. Soak for 15 minutes. Drain and add them with the soy sauce. (Do not serve over rice.)

Cashew Shrimp and Carrots: Add 1 cup peeled and thinly sliced carrots with the celery.

Cashew Shrimp and Straw Mushrooms: Add 1 cup canned straw mushrooms, drained, with the ginger.

Hearty Cashew Shrimp: Add 1 onion, thinly sliced into rings, with the celery. Add 1 tablespoon hoi sin sauce with the soy sauce.

Mild Cashew Shrimp: Omit the red pepper flakes. Add 1/2 cup sliced scallions with the celery.

Sweet and Salty Cashew Shrimp: Use salted cashews, and add 1 teaspoon sugar with the soy sauce.

Szechwan Cashew Shrimp: Omit the red pepper flakes. Add 1 teaspoon chili oil, or more, and 1/2 teaspoon sugar with the ginger, and 1/2 cup sliced bananas with the vinegar.

Recipe obtained from The Ultimate Shrimp Book by Bruce Weinstein.

Shrimp Cakes

Ingredients:

1/2 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cold-water or baby shrimp, thawed

1/4 cup plus 2 tablespoons vegetable oil

2 celery stalks, minced

1 medium onion, minced

1/4 cup mayonnaise (regular or low-fat, but not fat free)

4 teaspoons Dijon mustard

1/4 cup minced dill

4 dashes Tobasco sauce, or more to taste

2 1/4 cups plain dry bread crumbs

Salt and freshly ground black pepper to taste

Preparation:

If you’re using raw shrimp, bring 1 1/2 quarts salted water to a boil in a medium pot over high heat. Fill a medium bowl half way with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 2 minutes. Using a slotted spoon or a strainer, transfer the shrimp to the ice water and let cool completely. Drain the shrimp and blot dry on paper towels. If you’re using precooked shrimp omit this step. Heat 2 tablespoons of the vegetable oil in a large skillet set over medium heat. Add the celery and onion and cook, stirring often, until the onion is translucent and the celery softens, 2 to 3 minutes. Transfer to a large mixing bowl.

Add the mayonnaise, mustard, dill, Tobasco sauce, and 1/4 cup of the bread crumbs to the cooked vegetables and mix until well blended. Add the salt and pepper. Coarsely chop the shrimp and add to the mayonnaise mixture. Stir until well combined. Place the remaining 2 cups bread crumbs on a plate. Using 1/8 of the shrimp mixture (about 1/3 cup), form a shrimp cake or patty with your hands. Lay the cake on the bread crumbs and press lightly so that the bread crumbs adhere to the bottom, then turn the cake over and repeat the process on the other side. Gently roll the patty’s sides in the bread crumbs as well. The patty should be completely coated. Set the cake on a plate and repeat with the remaining shrimp mixture to make a total of 8 cakes.

Pour 2 tablespoons of the remaining oil into a skillet (preferably non-stick) large enough to hold 4 cakes in one layer without crowding, and set over medium heat. When the oil is hot, add 4 cakes. If you have a very large skillet, you can cook all 8 shrimp cakes at once, using all of the oil. Fry the cakes until they are golden on the bottom, about 2 minutes. Flip them and cook for 2 more minutes, or until they are golden all over. Repeat with the remaining 2 tablespoons oil and 4 shrimp cakes. Serve the shrimp cakes hot, with cocktail or tartar sauce, or even salsa.

Variations:

Florida Style Shrimp Cakes: Reduce the msutard ti 2 teaspoons. Add the grated zest of 1 lemon and the juice of 1/2 lemon with the mayonnaise

Herbed Shrimp cakes: Omit the dill and Tobasco sauce. Toss 1 tablespoon minced parsley, 1 tablespoon minced thyme, and 1 tablespoon minced tarragon with the bread crumbs for coating the cakes.

Louisiana Style Shrimp Cakes: Core, seed, and coarsely chop 1 green or red bell pepper. Saute it with the celery and onion. Double the Tobasco sauce.

South-of-the-Border Shrimp Cakes: Omit the dill and Tobasco sauce. Seed and coarsely chop one jalapeno pepper. Add it with the mayonnaise, along with 1 teaspoon cumin and 1 teaspoon minced oregano.

Texas Style Shrimp Cakes: Substitute coarsely ground saltine crackers for the bread crumbs. Add 1 teaspoon Worcestershire sauce with the mayonnaise.

Recipe obtained from The Ultimate Shrimp Book by Bruce Weinstein.

Mini Shrimp Cake Poppers

Ingredients:

1 pound shrimp, peeled, deveined and tails removed

3 slices smoked bacon

1/2 small jalepeno, stemmed and seeds removed

Freshly cracked black pepper

1/2 cup nonfat Greek yogurt

1 tablespoon finely chopped chives, plus more for garnish

Preparation:

In a large nonstick skillet, cook the bacon over medium heat until crisp and the fat has rendered, about 10 minutes. Transfer the bacon to a paper towel lined plate to drain; remove the skillet from the heat to cool. Put the shrimp into the bowl of a food processor and pulse until the shrimp are broken down but not mushy, about 20 seconds. Crumble the crisp bacon into the processor bowl, add the jalepeno, season with black pepper, and pulse again until the bacon is broken down and evenly distrubuted and the shrimp begins to form a ball. Do not over process.

Pour the bacon drippings from the skillet into a small bowl. Wipe out the residue in the skillet with a paper towel and return the skillet to medium-high heat. Add about 1 tablespoon of the drippings to the skillet. Working in batches and using a 1 ounce ice cream scoop or 2 tablespoons, drop balls of the shrimp mixture into the hot skillet. Wet the back of a spoon and press the balls into mini shrimp cakes, about 1/4 inch thick. Cook until light golden, about 2 minutes. Flip the shrimp cakes and continue cooking them until firm and cooked through, another 1 to 2 minutes. Transfer them to a paper towel lined plate to drain. Continue cooking the shrimp mixture until it is used up. Stir the yogurt and chives together in a small bowl. To serve, transfer the warm shrimp cakes to a serving platter, top each with a dollop of chive cream, and garnish with a few more chives.

Recipe obtained from 5 Ingredient Fix by Claire Robinson

Bouillabaisse

Ingredients:

1 to 1 1/2 pounds monkfish or catfish

3 pounds littleneck clams or mussels, well washed

1 to 1 1/2 pounds shrimp or scallops, cut into bite size pieces if neccesary

1 to 1 1/2 pounds cod or other delicate white-fleshed fish, cut into 6 large chunks

1 tablespoon olive oil

2 medium onions, roughly chopped

2 navel or other oranges

2 teaspoons fennel seeds

Big pinch of saffron (optional)

1 dried chile, or a pinch of cayenne, to taste

2 cups chopped fresh or canned tomatoes

1 tablespoon minced garlic

1 cup roughly chopped fresh parsley

Preparation:

Put the olive oil in a casserole or large saucepan over medium heat. Add the onions and cook, stirring occasioally, until softened, about 5 minutes. Meanwhile, use a vegetable peeler to strip the zest from the oranges. Add the zest, fennel, saffron (if using), and chile and cook about a minute. Add the tomatoes and turn the heat to medium high. When the mixture boils, reduce the heat to medium, and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes. (You can prepare the dish several hours in advance up to this point; cover and set aside until you’re ready to eat.)

Add the monkfish and raise the heat to medium-high. When the mixture begins to boil, reduce the heat to medium low and cook, stirring occasionally, until it is just about tender, 10 minutes or so. Add the clams, raise the heat to high, and stir; when the mixture boils, reduce the heat to low, cover, and cook until the clams begin to open. 5 to 10 minutes. Add the shrimp and white fish, stir, and cover; cook, stirring gently once or twice, until the white fish is just about done (a thin bladed knife will pierce it with little resistance), about 5 minutes. (If the mixture is very thick- there should be some broth- add a cup or so of hot water.) Stir in the garlic and cook 1 minute more. Stir in the parsley and serve with some crusty bread. Serves 8.

Recipe obtained from The Minimalist Entertains by Mark Bittman.

Chile Fried Shrimp with Scallions and Orange

Ingredients:

3 pounds shrimp, peeled and deveined

2 oranges or large tangerines

2 tablespoons peanut or vegetable oil

4 or more small dried chiles, or to taste

Kosher salt

Freshly ground black pepper

16 scallions, trimmed and cut into 2 inch lengths

Sesame seeds for garnish (optional)

Preparation:

Use a vegetable peeler to remove the zest from the oranges, avoiding as much of the pith as you can. Roughly chop the zest into fairly large pieces. Cut and juice the oranges; set the juice aside. Put a large skillet over medium high heat and add the oil. A minute later, add the chiles and orange zest. After a minute or two the chiles will start smoking; at this point, turn the heat to high and add the shrimp. Cook without stirring for about 2 minutes, then stir the shrimp and season with salt and pepper. Add the scallions and cook, stirring occasionally, just until they begin to soften, about 2 minutes. Stir in the orange juice. Taste and adjust the seasoning if necessary, garnish with the sesame seeds if desired, and serve. Serves 8.

Recipe obtained from The Minimalist Entertains by Mark Bittman.

Grilled Shrimp withPasta and Fresh Tomatoes

Ingredients:

1 pound large shrimp, peeled, deveined, and tails removed

3/4 cup olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

3 tablespoons balsamic vinegar

1 shallot, minced

1 teaspoon dijon mustard

4 large ripe tomatoes, cut into chunks

20 leaves fresh basil, roughly chopped

1 pound penne pasta

Preparation:

Set a large pot of water to boil for the pasta; start a charcoal fire or a gas grill. Brush the shrimp with about 1/4 cup olive oil and sprinkle them with salt and pepper. Mix together the remaining olive oil, 2 tablespoons of the vinegar, the shallot, mustard, and salt and pepper to taste. Taste test to see if more vinegar is needed. Set the tomatoes in a large bowl to marinate with the vinaigrette and basil. Grill the shrimp at high heat until they turn pink, turning half way through, about 2 to 3 minutes per side. Meanwhile cook the pasta according to the package directions. Drain the pasta, toss with tomatoes, top with the grilled shrimp, and serve. Serves 4.

Recipe and photo obtained from http://www.weloveseafood.com/GrilledShrimpWithPastaAndFreshTomatoes.html

Crab Stuffed Shrimp

Ingredients:

16 tail-on jumbo shrimp, peeled, deveined, and butterflied

1/2 pound crabmeat, lump or backfin preferred, picked over for shells and cartilage

1/4 cup finely crushed Club crackers or saltines

3 tablespoons mayonnaise

1 tablespoon chopped fresh Italian parsley leaves

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Chesapeake Bay seasoning

1 teaspoon fresh lemon juice

Preparation:

Preheat the broiler. Mix the crackers, mayonnaise, parsley, mustard, Worcestershire, Bay seasoning, and lemon juice together in a medium-sized mixing bowl. Gently fold in the crabmeat. Place some of the crabmeat mixture in the center of each shrimp, then push the cut sides of the shrimp up and around the filling. You can prepare the recipe to this point up to 4 hours in advance and refrigerate. Place the shrimp on a baking sheet lined with aluminum foil and broil until just cooked through, about 5 minutes. Be careful not to overcook. Serve hot. Serves 8 as an appetizer or 5 as a main course.

Recipe obtained from Crazy For Crab by Fred Thompson

Fish, Shrimp, and Crab Chowder

Ingredients:

1/2 pound firm, white-fleshed fish fillets (such as cod, scrod, haddock, hake, monkfish, halibut, or grouper), cut into bite sized chunks

1/2 pound medium sized shrimp, peeled, deveined, and halved

1/2 pound crabmeat, lump preferred, picked over for shells and cartilage

3 tablespoons unsalted butter

2 cups finely chopped yellow onion

2 cups bottled clam juice

2 cups reduced-sodium chicken broth

1 bay leaf

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cups peeled and diced all purpose potatoes

3/4 cup milk

1 cup heavy cream

1/2 cup minced fresh Italian parsley leaves

Preparation:

Melt the butter in a large soup pot over medium-high heat. When it stops foaming, add the onion and cook, stirring until soft and transparent, about 5 minutes. Add the clam juice, chicken broth, bay leaf, salt, pepper, and potatoes and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Pour in the milk and cream and bring back to a boil. Add the fish chunks and bring back to a boil. Stir in the shrimp. Reduce the heat to medium and simmer for 3 minutes. Stir in the parsley and crabmeat and just heat through, about 1 minute. Serve immediately. Serves 6.

Recipe obtained from Crazy For Crab by Fred Thompson

Baked Seafood Spread

Ingredients:

1/2 pound crabmeat, lump preferred, picked over for shells and cartilage

1/2 pound of shrimp, peeled, deveined, and cut into chunks

1/2 pound bay scallops

2 tablespoons unsalted butter

1 cup mayonnaise

1/4 cup chopped yellow onion

1/4 cup chopped celery

1/4 cup dry sherry

1 tablespoon Dijon mustard

1/4 teaspoon Worcestershire sauce

1/2 cup water

1 cup dry breadcrumbs

1/8 teaspoon garlic powder (optional)

1/8 teaspoon dried thyme (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Preparation:

Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium-high heat. Add the crab, shrimp, and scallops and cook, stirring, just until the shrimp and scallops are opaque all the way through. Be careful not to overcook. Set aside off the heat. In a large mixing bowl, combine the mayonnaise, onion, celery, sherry, mustard, Worcestershire, water, and bread crumbs. Sprinkle with the garlic powder and thyme, if using and season with salt and pepper. Add the seafood and toss to combine. Transfer the mixture to a small casserole and bake until the top is lightly browned, about 25 minutes. Serve hot with crackers or toasted slices of baguette. Serves 12.

Recipe obtained from Crazy For Crab by Fred Thompson.

Galatoire’s-Style Chopped Crab Salad

Ingredients:

1 pound crab meat, picked over for shells and cartilage

1 pound large shrimp, peeled, deveined, cooked in boiling water until just pink, and drained

12 anchovy fillets, drained

2/3 cup vegetable oil

1/3 cup red wine vinegar

1/2 cup Creole or other grainy mustard

1 head iceburg lettuce, heavy stems removed and remaining lettuce chopped

2 ripe plum tomoatoes, seeded and chopped

3 hard-boiled large eggs, cooled

Preparation:

Wisk together vegetable oil, red wine vinegar, and mustard in a small mixing bowl and set aside. Divide lettuce, tomatoes, crab, and shrimp evenly among 6 chilled salad plates. Pour the vegetable oil mixture on top. Peel and quarter the eggs. Place two quarters on each salad. Crisscross 2 anchovy fillets over each salad. Serve immediately, passing the remaining dressing at the table.

Recipe obtained from Crazy For Crab by Fred Thompson.

Crispy Shrimp Tacos

Ingredients:

1 tablespoon olive oil

1/2 medium white onion, cut into 1/4 inch pieces

2 ga

Columbian Shrimp Skewers with Mango Sauce

Ingredients:

24 large shrimp peeled and deveined

8 skewers (soak bamboo or wood skewers for at least an hour prior to grilling)

3 tablespoons olive oil

1/2 teaspoon ground cumin

1/4 teaspoon paprika, plus a pinch

1/2 teaspoon onion powder

1 tablespoon butter

3 tablespoons chopped onion

1 garlic clove minced

1 crushed red pepper, to taste

1 cup mango pulp

1 tablespoom sugar

salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Preparation:

Heat butter in medium saucepan over medium heat. Add onions and garlic and cook until soft. Add mango pulp and cook for 5 minutes, stirring often. Add the sugar, red pepper, cumin and cook over low heat for 10-15 minutes. Season with salt and pepper. Sprinkle with fresh cilantro and set aside.

In a bowl, combine the olive oil, the cumin, onion powder, paprika, salt and pepper. Add the shrimp, stir to coat, and refrigerate for 15 minutes. Heat a grill over medium-high heat. Remove the shrimp from the marinade and discard the marinade. Double thread the shrimp onto skewers six shrimp at a time, placing one skewer off-center through the head and tail and the other through the curled middle. This double skewering prevents the shrimp from turning when you flip the skewers. Arrange the skewers on the grill and cook for 2 to 3 minutes per side. Serve immediately with the mango sauce on top or the side. Serves 4.

Recipe obtained from http://www.mycolombianrecipes.com/shrimp-skewers-with-mango-sauce

Tropical Shrimp and Mango Salad

Ingredients:

1 to 2 dozen large or 2 to 3 dozen small shrimp, peeled and deveined

1/4 cup olive oil

2 tablespoons smoked Spanish paprika

1 1/2 tablespoons grated orange zest

1 tablespoon cracked black pepper

1/4 teaspoon cayenne pepper

2 to 3 garlic cloves, minced

4 to 6 cups mixed baby lettuce

1/4 cup diced red onion

1 cucumber, chopped

1 mango, chopped

1 avocado, chopped

salt and pepper, to taste

2 to 3 tablespoons lime juice

1 teaspoon Dijon mustard

1/2 teaspoon grated lime zest

1/2 cup olive oil

2 tablespoons reserved marinade

Preparation:

Whisk together olive oil, paprika, orange zest, cracked black pepper, cayenne pepper, and garlic cloves in a bowl and reserve 2 tablespoons in a separate container to use for the dressing. Add the shrimp and the remaining marinade to a large plastic bag and refrigerate for 3-4 hours. Whisk together lime juice, Dijon mustard, lime zest, olive oil, and reserved marinade and refrigerate until ready to use. After marinating the shrimp, cook in olive oil over medium-high heat, turning to cook, about 2 minutes per side. Assemble the rest of the salad ingredients, top with shrimp, and drizzle with dressing.

Adapted from a recipe by Alfred Portale from the Gotham City Bar and Grill in New York

Buffalo Shrimp

Ingredients:

1 pound medium shrimp ( 35- 40 per pound), tail-on, peeled and deveined

1 tablespoon unsalted butter, melted

1/4 cup hot sauce (such as Texas Peter or Tiger Sauce, not salsa)

8 cups peanut oil or vegetable oil

2 cups all-purpose flour

1 cup mayonnaise

1/2 cup sour cream

1/3 cup crumbled blue cheese (such as Danish blue or Gorgonzola; about 2 ounces)

Juice of 1 lemon

2 teaspoons onion salt

1/2 teaspoon freshly ground black pepper, or more to taste

Preparation:

To prepare the blue cheese dip, combine the mayonnaise, sour cream, blue cheese, lemon juice, onion salt, garlic powder, and pepper in a small bowl and mix until well combined. (The dip can be prepared up to 24 hours in advance and kept covered in the refrigerator.)

To prepare the shrimp, combine the melted butter and hot sauce in a large mixing bowl and set aside. Pour the oil into a large suacepan at least 4 inches deep and 10 inches in diameter; the oil should be 1 1/2 inches deep but reach no more than half way up the sides of the pan. Alternatively, fill an electric deep fryer with oil according to manufacturer’s instructions. If you’re using a pan, clip a deep-frying thermometer to the inside and place the pan over medium heat. Heat the oil to 375. Adjust the heat to maintain that temperature as you prepare the shrimp. If you’re using an electric deep fryer, set the temperature control to 375 degrees.

Dredge the shrimp in the flour and shake off the excess. Fry the shrimp, about 10 at a time, for 1 minute, or until lightly browned. Remove the shrimp from the pan with a slotted spoon or strainer, and place on paper towels to drain. Toss the hot shrimp in the butter/hot sauce glaze, coating them completely. Serve warm with the blue cheese dipping sauce. Serves 4 as an appetizer.

Recipe obtained from The Ultimate Shrimp Book by Bruce Weinstein

Coconut Shrimp

Ingredients:

1 pound medium shrimp (35 to 40 per pound), peeled and deveined

8 cups vegetable oil

1/2 cup all purpose flour

1/2 teaspoon salt, plus more to taste

1/2 teaspoon cayenne pepper

2 large egg whites

2 cups shredded sweetened coconut

Preparation:

Pour the oil into a large saucepan at least 4 inches deep and 10 inches in diameter; the oil should be at least 1 1/2 inches deep but reach no more than halfway up the sides of the pan. Alternatively, fill an electric deep fryer with oil according to the manufacturer’s instructions. If you’re using a pan, clip a deep frying thermometer to the inside and place the pan over medium heat. Heat the oil to 375 degrees.Adjust the heat to maintain the temperature while you prepare the shrimp. If you’re using an electric deep fryer, set the temperature control to 375 degrees. Stir together the flour, 1/2 teaspoon salt, and cayenne pepper in amedium mixing bowl until frothy. Spread the coconut on a plate. Line up the bowls and plates on the counter as follows: dry ingredients, egg whites, and coconut. Dip a shrimp first into the dry ingredients, then into egg whites and finally into the coconut, rolling in the coconut until completely coated. Use the palm of your hand to press the coconuton firmly. Lay the shrimp on a cookie sheet or cutting board; repeat with the remaining shrimp. Gently slide only as many shrimp as will fit into the pan in one layer without crowding into the hot oil and fry until lightly golden, about 2minutes, turning them occasionally with tongs. Remove the shrimp from the oil and drain them on paper towels. Repeat with the remaining shrimps. Sprinkle with salt to taste and serve immediately.

Variations:

Curried Coconut Shrimp: Omit the cayenne pepper. Add 1 teaspoon curry powder to the flour.

Double Coconut Shrimp: Whisk 1/2 cup unsweetened coconut milk into the beaten egg whites.

Island Coconut Shrimp: Add 1 cup dried banan chips, pulverized in a food processor, to the coconut. Whisk 1/2 cup tamarind juice concentrate into the beaten egg whites.

Mexican Coconut Shrimp: Add 1 teaspoon ground cumin and one teaspoon chopped oregano to the flour.

Nutty Coconut Shrimp: Add 1/2 cup chopped peanuts or cashews to the coconut

Pineapple Coconut Shrimp: Whisk 1/2 cup pineapple juice concentrate into the beaten egg whites.

Recipe obtained from The Ultimate Shrimp Book by Bruce Weinstein

Shrimp Paprikash

Ingredients:

1 1/2 pounds medium shrimp (35 to 40 per pound), peeled and deveined

3 tablespoons unsalted butter

1 large onion, finely chopped

1 1/2 tablespoons sweet paprika

3/4 cup beef stock or vegetable stock

1 cup sour cream (regular or low-fat but not fat-free)

Salt

Freshly ground black pepper

12 ounces egg noodles, cooked, drained, rinsed, covered, and kept warm.

2 tablespoons finely chopped parsley

Preparation:

Melt 2 tablespoons of the butter in a large skillet set over medium heat. Add the shrimp and cook, stirring often, until firm and pink, 3-5 minutes. Transfer the shrimp to a bowl and set aside. Add 1 tablespoon butter to the skillet and set it over low heat. Add the onion and cook, stirring often, until it is browned, softened, and fragrant, about 15 minutes. Stir in the paprika and cook for 10 seconds. Add the stock, raise the heat to medium, and bring to a low simmer. Add the shrimp to skillet, along with the sour cream, and stir until well combined with the paprika mixture. Heat just until the first bubble appears in the sauce, then remove the pan from the heat. Do not let the sauce boil, or the sour cream will curdle. Season with salt and pepper, to taste. Place the noodle on a large platter and spoon the paprikash over them. Sprinkle with the parsley and serve immediately. Serves 4 to 6.

Variations:

Garlic Shrimp Paprikash: Add 3 garlic cloves, minced, with the onion.

Hearty Shrimp Paprikash: Reduce the butter to 1 tablespoon. Fry 5 slices bacon in the butter in a large skillet over medium heat. Remove the bacon and cook the paprikash in the drippings. Coarsely chop the cooked bacon and sprinkle it over the finished dish.

Hot Hungarian Shrimp Paprikash: Use 1 teaspoon hot Hungarian paprika, or more to taste, instead of the sweet paprika.

Shrimp and Mushroom Paprikash: Add 1 pound button or cremini mushrooms, cleaned and thinly sliced, to the onions after 10 minutes. Cook until the mushrooms have given off their juices and the pan is nearly dry.

Recipe obtained from The Ultimate Shrimp Book by Bruce Weinstein

Shrimp Scampi

Ingredients:

1 1/2 pounds large shrimp (12- 15 per pound) tail-on, peeled and deveined

4 tablespoons (1/2 stick) unsalted butter, melted

1/2 cup olive oil

2 tablespoons sweet vermouth

1 tablespoon Worcestershire sauce

8 garlic cloves, coarsely chopped

1/2 teaspoon salt

1/4 teaspoon freshly gound black pepper

Preparation:

Place the shrimp in a large bowl, add the melted butter, oil, vermouth, Worcestershire, garlic, salt, and pepper, and toss until well combined. Cover and set aside in a cool place for 30 minutes before cooking. Preheat the oven to 450 degrees. Remove the shrimp from the marinade and place them in a shallow baking dish, large enough to hold them comfortably in one layer. Pour the marinade over the shrimp. Bake for 15 minutes, or until the sauce is bubbling. Serve immediately. Serves 4 to 6.

Variations:

Garlic Lover’s Shrimp Scampi: Increase the amount of garlic to 14 cloves.

Grilled Shrimp Scampi: Rather than baking, grill shrimp on a prepared barbecue for about 2 minutes perside. Do not pour the marinade over them, use it to baste the shrimp as they cook.

Heart-Healthy Shrimp Scampi: Omit the butter and increase the olive oil to 3/4 cup.

Martini Shrimp Scampi: Add 1/4 cup gin and 1 tablespoon juniper berries to the marinade. Remove berries before serving and garnish the dish with a few green olives.

Rosemary Shrimp Scampi: Add1 tablespoon chopped rosemary to the marinade. Lay 2 rosemary sprigs over the dish as it bakes, discard them before serving.

Savory Shrimp Scampi: Use dry vermouth instead of sweet, and add 2 tablespoons chopped parsley to the marinade.

Spicy Shrimp Scampi: Add 1 teaspoon red pepper flakes, or more to taste, to the marinade.

Recipe obtained from The Ultimate Shrimp Book by Bruce Weinstein

Linguine with Shrimp Scampi

Ingredients:

2 pounds large shrimp (about 32 shrimp) peeled and deveined

Vegetable oil

Kosher salt

6 tablespoons (3/4 stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic (9 cloves)

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh parsley

Grated zest of one lemon

1/2 cup freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half-rounds

1/4 teaspoon red hot pepper flakes

Preparation:

Drizzle some vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12 inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done. drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Serves 6.

Recipe obtained from Barefoot Contessa Family Style by Ina Garten

Shrimp Creole 2

Ingredients:

1 pound medium shrimp peeled and deveined

1/3 cup shortening

1/4 cup flour

1 cup hot water

1, 8 ounce can tomato sauce

1/2 cup green onions and tops, chopped

4 cloves garlic pressed

1/2 cup fresh parsley, chopped

1/4 cup green pepper chopped

1 1/2 teaspoon salt

2 whole bay leaves

1/2 teaspoon crushed thyme

1 lemon slice

Cayenne pepper to taste (optional)

2 to 3 cups cooked rice

Preparation:

In a large skillet, melt shortening. Blend in flour, stirring constantly until mixture is brown (about 5 to 10 minutes). Add water and cook until thick, stirring constantly. Add tomato sauce and mix thoroughly. Add remaining ingredients, using cayenne pepper to personal taste. Serve over rice. Serves 4.

Recipe obtained from Rare Collection: Superb Recipes by The Junior League of Galveston County

Venetian Shrimp Grilled with Bread Crumbs and Sage

Ingredients:

1 1/2 to 2 pounds peeled and deveined shrimp

1/4 cup firmly packed, rinsed, stemmed, chopped fresh flat-leaf parsley

1 clove garlic, minced

1/4 teaspoon salt, or more to taste

1/2 cup extra-virgin olive oil

1 bunch fresh sage leaves

1 to 2 tablespoons extra-virgin olive oil

1 cup dried bread crumbs, preferably homemade, in a shallow dish

Coarse salt (kosher or sea) and freshly ground black pepper

Lemon wedges, for serving

Metal skewers OR bamboo or wood skewers soaked in water for at least 30 minutes

Preparation:

Place the parsley, garlic, and 1/4 teaspoon of salt on a cutting board and, using a chef’s knife, finely chop them. Alternatively, you can chop them in a food processor. Place the parsley mixture in a small serving bowl and whisk in the 1/2 cup of olive oil. Taste for seasoning, adding more salt if neccesary, set this salsa verde aside.

Thread the shrimp off-center onto skewers through the head and tail, placing a sage leaf between each shrimp and at the ends. Then thread a second skewer through the opposite side. (This double threading prevents the shrimp from spinning when turned on the grill.) Set up the grill for direct grilling and preheat it to medium-high. Leave one section of the grill unlit or coal free for a safety zone.

When ready to cook, brush and oil the grill grate. Lightly brush each kabob on both sides with olive oil and season them with salt and pepper. Dredge each shrimp kabob in the bread crumbs until lightly coated, shaking off the excess. Arrange the shrimp on the hot grate with the skewers on a diagonal to the bars and grill the kabobs until the bread crumbs are golden brown and the shrimp is just cooked through, 2 to 3 minutes per side. When done, the shrimp will feel firm to the touch (do not overcook them). If the bread crumbs start to burn before the shrimp is cooked through, move the shrimp to the safety zone. Unskewer the grilled shrimp onto a platter or plates. Spoon a little of the salsa verde over the shrimp and serve the rest of the salsa verde and the lemon wedges on the side. Serves 4.

Recipe obtained from Steven Raichlen’s Planet Barbecue! by Steven Raichlen. Recipe by Gamberoni Al Ferri of Ristorante Da Ivo in Venice, Italy.

Shrimp on the Barbie

Ingredients:

1 1.2 to 2 pounds jumbo shrimp, peeled and deveined

Coarse salt (kosher or sea) and freshly ground black pepper

1 bunch fresh basil leaves

6 ounces very thinly sliced prosciutto, cut lengthwise into 1 1/2 inch wide strips

1 to 2 tablespoons extra-virgin olive oil

1/2 cup Pernod, absinthe, or other anise-flavored apertif

Lemon wedges, for serving

Small bamboo skewers or large wooden toothpicks, soaked in water for at least 30 minutes

Preparation:

Season the shrimp on both sides with salt and peper. Wrap a basil leaf around each shrimp, then wrap it in a strip of prosciutto. Secure the prosciutto in place with toothpicks. Drizzle the olive oil over the shrimp to coat them lightly on both sides or brush on the oil with a pastry brush. Set up the grill for direct grilling and preheat it to high. When ready to cook, brush and oil the grill grate. Arrange the shrimp all facing in the same direction on the hot grate and grill them until the prosciutto is sizzling and crisp and the shrimp are just cooked through, about 2 minutes per side; do not over cook them. Transfer the grilled shrimp to a platter or plates.

Pour the Pernod into a small saucepan, place it on the grill, and warm the pernod until it is just body temperature- do not let it boil. Remove the pan from the heat and, making sure that the area is clear of flamable material and that no one is standing too close, use a long match to ignite the Pernod. Very carefully pour the flaming Pernod over the shrimp and serve them at once, with lemon wedges. Serves 4.

Recipe obtained from Steven Raichlen’s Planet Barbecue! by Steve Raichlen. Recipe created with Bob Hart of Melbourne Australia.

Tex Mex Grilled Shrimp

Ingredients:

48 extra-jumbo shrimp (16 to 20 per pound; about 2 1/2 pounds total), peeled and deveined

3 tablespoons extra-virgin olive oil; more for the grill

Kosher salt and freshly ground black pepper

1/4 cup soy sauce

1/4 cup pineapple juice

1 medium clove garlic, minced

1 medium lime

16, 12 inch wooden skewers

Preparation:

Soak the skewers in water for at least 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire. Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides (Double skewering prevents the shrimp from spinning when their flipped on the grill.) Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with the 2 teaspoons of salt and a few grinds of pepper.

In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add it to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside the 3 tablespoons of the mixture in another small bowl.

Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes. Brush with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve. These shrimp are excellent in tacos with guacamole and tangy tomatillo salsa. Yields enough for 15 tacos.

Recipe obtained from Fine Cooking Magazine, recipe by Robb Walsh

Photo by Scott Phillips

Crispy Shrimp Tacos

Ingredients:

8 ounces peeled and deveined shrimp, cut into half inch pieces or smaller

1 tablespoon olive oil

1/2 medium white onion, cut into 1/4 inch pieces

2 garlic cloves, peeled and finely chopped

Hot green chilis to taste(2 to 3 serranos, 1 to 2 jalapenos), stemmed, seeded (if you like) and finely chopped

12 ounces (2 medium-small round) red-ripe tomatoes, grated through the coarse holes of a grater or cut into 1/4 inch pieces

OR 1, 15 ounce can diced tomatoes, lightly drained and pureed in a blender or food processor

2 to 3 packed tablespoons chopped fresh cilantro

Salt

Oil to a depth of 2 inches, for frying

12 thin, factory made corn tortillas

Preparation:

In a large (10 inch) skillet, heat the oil over medium heat. Add the onion and cook, stirring regularly, until translucent, 3 or 4 minutes, then add the garlic and chilis and cook 1 minute more. Add the tomatoes and continue cooking, stirring occasionally, until as thick as ketchup. Stir in the shrimp, cook for one minute, remove from the heat and cool. Stir in the cilantro, then taste and season with salt, usually about 1/4 teaspoon.

Heat the oil to 360 degrees. Holding two tortillas at a time with a pair of tongs, submerge them in the hot oil for a few seconds just to soften them. Pat both sides of each tortilla dry on paper towels and collect into a single stack. Spoon a scant 3 tablespoons of filling in a line across the top tortilla, then roll up tightly. Continue making tacos, skewering them by twos, flaps together, on small skewers or large toothpicks. If time allows, refrigerate for easier handling. (These can be made up to a day ahead, so long as you ansure the filling is dry enough not to soak through the tortilla.) When you’re ready to serve, fry the tacos in the hot oil until crisp, about 2 minutes. Drain on paper towels and serve as casual finger food with guacamole.

Recipe Obtained from Fiesta At Rick’s by Rick Bayless and Deann Groen Bayless

Photo obtained from http://whiteonricecouple.com

Grilled Shrimp Rolls

Ingredients:

1 1/2 pounds large shrimp, peeled, deveined, well rinsed, patted dry

2 tablespoons

Finely grated zest of 1 lemon

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper, to taste

Vegetable Oil, for the grill

3/4 cup diced celery (1/4 inch dice)

4 scallions (white bulb and three inches green), thinly sliced

3 tablespoons chopped cornichons

1/2 cup prepared mayonnaise

1 tablespoon chapped fresh tarragon leaves

8 top split hot dog rolls, toasted and lightly buttered

Radish sprouts, cress, or other baby sprouts, for garnish

Preparation:

Preheat barbecue grill to high. Place the shrimp in a large bowl. Add the olive oil, lemon zest, and salt and pepper, and toss. Let rest at room temperature for 15 minutes. Thread the shrimp crosswise on metal skewers, leaving space between them. Oil the grill grate well and arrange the shrimp on the grate. Grill until they are pink and opaque, about 2 minutes per side. Let the shrimp cool slightly and then remove them from the skewers. Place them in a meduim size bowl, and add the celery, scallions, and cornichons. Combine the mayonnaise and tarragon together in a small bowl. Add this to the shrimp mixture (about 1/2 cup per roll). Garnish the top of each roll with a few sprouts and serve. Serves 8.

Recipe obtained from the cookbook “Ten” by Sheila Lukins

Shrimp Fra Diavolo

Ingredients:

1 pound large shrimp, peeled and deveined

1 teaspoon salt, plus more to taste

1 teaspoon dried crushed red pepper flakes

3 tablespoons olive oil

1 medium onion, finely chopped

1 (14 1/2 ounce) can diced tomatoes with juices

1 cup dry white wine

3 garlic cloves, chopped

1/4 teaspoon dried oregano leaves

3 tablespoons chopped flat-leaf parsley

3 tablespoons chopped basil

Preparation:

In a medium bowl, toss the shrimp with 1 tablespoon of the salt and the red pepper flakes. In a large, heavy skillet, heat the oil over a medium-high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.

Add the onion to the same skillet and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.

Return the shrimp and any accumulated juices to the tomato mixture and toss to coat. Remove from the heat and stir in the parsley and basil. Season with more salt to taste. Spoon the shrimp mixture into shallow bowls and serve.

Recipe courtesy of Giada De Laurentiis.

Shrimp Creole

Ingredients:

2 tablespoons olive oil

4 garlic cloves, minced

2 large onions, chopped

2 stalks celery, chopped

1 green bell pepper, chopped

1 teaspoon pepper

2 cups seafood stock

1 (28-ounce) can whole tomatoes, in thick puree

Dash Worcestershire sauce

Dash hot sauce

2 bay leaves

Salt and pepper

2 pounds large shrimp peeled and deveined

4 tablespoons green onions, sliced for garnish

Preparation:

Heat a large skillet over medium heat. Add the oil. Cook garlic, onions, celery, and green peppers until softened, about 5 minutes. Stir in pepper and let caramelize. Add the seafood stock, tomatoes, Worcestershire and hot sauces, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add the shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

Roasted Shrimp with Feta

Ingredients:

4 tbsp. olive oil
1 1/2 cups medium-diced fennel
1 tbsp. minced garlic (3 cloves)
1/4 cup dry white wine
1 can diced tomatoes (14 1/2 oz.)
2 tsp. tomato paste
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/4 pounds (16/20) peeled shrimp with tails on
5 ounces feta cheese, coarsely crumbled
1 cup bread crumbs
3 tbsp. minced fresh parsley
1 tsp. grated lemon zest
2 lemons

Preparation:

Preheat oven to 400º. Heat 2 tablespoons of the olive oil in a heavy oven-proof skillet over medium-low heat. Add the fennel and saute for 8-10 minutes. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2-3 minutes, until the liquid is reduced by half.

Add the tomatoes with the liquid, tomato paste, oregano, salt, and pepper. Simmer over medium-low heat, stirring occasionally for 10-15 minutes.

Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the brad crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oit and sprinkle over the shrimp.

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon wedges.