shrimp

Course: 
  • 1 pound peeled and deveined shrimp
  • 2 teaspoons Creole seasoning mix
  • 1 bunch green onions, washed and trimmed
  • 1 stick butter
  • 1 tablespoon minced garlic
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1 pint cherry tomatoes, diced
  • 6 ounces sharp Cheddar, shredded
  • salt and pepper to taste
  • hot cooked rice, toasted French bread, for serving

Butter-Poached Shrimp

Butter-Poached Shrimp

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  • 2 tablespoons unsalted butter or extra-virgin olive oil
  • 2 medium shallots, chopped (½ cup)
  • 1 tablespoon minced garlic (2 large cloves)
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red
  • pepper flakes, plus more to taste
  • 2 tablespoons tomato paste
  • ½ cup plus 1 tablespoon vodka, divided
  • 1 (15-ounce) can crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 pound shrimp (16/20 count), peeled and deveined (tails on or off)
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • Chopped fresh parsley, for serving
  • Crusty bread, for serving

Saucy Shrimp alla Vodka

Saucy Shrimp alla Vodka

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  • 1 small red onion
  • ¼ cup (2 fl oz/60 ml) red wine or raspberry vinegar
  • Sea salt and freshly ground white pepper
  • Large pinch of sugar
  • 12-18 large shrimp (prawns) in the shell
  • 3 large navel oranges
  • 6 Tbsp (3 fl oz/90 ml) extra-virgin olive oil
  • 1 Tbsp sherry vinegar
  • ½ Tbsp fresh lemon juice, or more to taste
  • 2 bunches watercress, stemmed
  • 1 head red-leaf lettuce, leaves separated and torn into large pieces
  • 1 handful fresh cilantro (fresh coriander) sprigs
  • 8-12 oz (250-375 g) fresh lump crabmeat, picked over for shell fragments
  • 1 large ripe Hass avocado, pitted, peeled, and cut lengthwise into slices

Crab and Shrimp Salad

Crab and Shrimp Salad

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Course: 
  • 1½ pounds peeled and deveined shrimp, halved if large
  • salt and pepper to taste
  •   olive oil
  • 3 6.5 ounce cans Bar Harbor whole clams
  • ⅓ cup olive oil
  • ¼ cup butter
  • ½ cup minced garlic
  • 2 pounds grape tomatoes, halved or quartered
  • 1 cup dry vermouth
  • 1½ pounds dry pasta cooked according to package directions, drained
  • 1½ cups chopped fresh parsley

Linguine with Shrimp and Clams

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Course: 
  • 2 pounds peeled and deveined shrimp, tails removed if desired
  • blackening seasoning to taste
  • olive oil
  • 8 tablespoons butter
  • ½ cup minced onion
  • 4 tablespoons minced garlic
  • blackening seasoning to taste
  • ½  cup vermouth
  • 6 cups heavy cream
  • 2 egg yolks
  • 1½  cups grated parmesan
  • Pinch nutmeg
  • salt and pepper to taste
  • 2 pounds pasta, cooked according to package directions
  • minced parsley, for garnish

Blackened Shrimp Alfredo

Blackened Shrimp Alfredo

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Course: 
  • 1 pound cleaned and deveined Louisiana shrimp
  • Creole seasoning to taste
  • 4 tablespoons olive oil, in all
  • 1 stick butter, in all
  • 1 cup diced red onion
  • 2 tablespoons finely minced or pressed garlic (about 2 cloves)
  • salt and red pepper flakes to taste
  • ¼ cup dry white wine
  • 1 pound dried linguine
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ cup minced fresh parsley
  • Crunchy Breadcrumbs (recipe follows)
  • lemon wedges, additional olive oil,
  • for serving

 

Crunchy Breadcrumbs

  • 2 tablespoons olive oil
  • pinch of salt
  • ¾ cup panko breadcrumbs
  • 1 tablespoon finely minced or pressed garlic (about 2 cloves)
  • ½ cup minced fresh parsley leaves and tender stems
  • 2½ teaspoons grated lemon zest

Shrimp Scampi with Crunchy Breadcrumbs

Shrimp Scampi with Crunchy Breadcrumbs

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Course: 

For the mayonnaise:

  • ½ cup mayonnaise
  • Grated zest of 1 lime
  • Kosher salt and freshly ground black pepper

 

For the tostadas:

  • 1 pound medium shrimp, peeled and deveined
  • 1 pound sea scallops, tough side muscles removed 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 6 to 8 corn tostadas
  • Fresh fruity salsa, hot sauce, for serving

Shrimp and Scallop Tostadas

Shrimp and Scallop Tostadas

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Course: 
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped bell pepper
  • 4 ounces andouille, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 28-ounce can whole stewed tomatoes, preferably San Marzano
  • 1 pound sliced okra
  • 2 bay leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes or to taste
  • dash of Asian-style fish sauce, optional 
  • 1 pound peeled and deveined Louisiana shrimp
  • sliced green onions, minced parsley, for garnish
  • hot cooked rice, hot sauce, toasted French bread, 

Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille

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Course: 
  • 2 pounds large shrimp (prawns), peeled, with tall segments Intact, and deveined
  • 1 teaspoon salt
  • 1 teaspoon roasted sesame oil
  • 1 tablespoon tamari or light soy sauce
  • 1 bunch asparagus, ends trimmed and stalks peeled If thick and woody
  • 2 tablespoons peanut or canola oil
  • 2 cloves garlic, minced
  • 1 Tbsp peeled and minced fresh ginger
  • 1 green onion, including tender green parts, cut on the diagonal into 1-inch pieces
  • 2 Tbsp Chinese rice wine or dry sherry
  • Fresh cilantro (fresh coriander) leaves for garnish
  • Steamed White Rice for serving

Shrimp and Asparagus Stir Fry

Shrimp and Asparagus Stir Fry

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Course: 
  • 2 pounds large shrimp (prawns), peeled, with tall segments Intact, and deveined
  • 1 teaspoon salt
  • 1 teaspoon roasted sesame oil
  • 1 tablespoon tamari or light soy sauce
  • 1 bunch asparagus, ends trimmed and stalks peeled If thick and woody
  • 2 tablespoons peanut or canola oil
  • 2 cloves garlic, minced
  • 1 Tbsp peeled and minced fresh ginger
  • 1 green onion, including tender green parts, cut on the diagonal into 1-inch pieces
  • 2 Tbsp Chinese rice wine or dry sherry
  • Fresh cilantro (fresh coriander) leaves for garnish
  • Steamed White Rice for serving

Shrimp and Asparagus Stir Fry

Shrimp and Asparagus Stir Fry

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