shrimp

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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Course: 
  • 12 oz whole shrimp (10 pieces), peeled and deveined, shells and heads reserved
  • 6 ounces linguine (or other long pasta)
  • salt and black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, minced
  • ¼ teaspoon dried red pepper flakes or to taste
  • 8 cherry tomatoes, halved
  • 1 tablespoon roughly chopped parsley



Shrimp Stock

  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, roughly chopped
  • 1 shallot or ½ yellow onion, roughly chopped
  • 2 anchovies
  • 1 bay leaf
  • Reserved shrimp heads and shells (see above)
  • ½ cup chardonnay wine*
  • 1 ½ cups low-sodium chicken broth
  • ½ tsp kosher salt

 

Easy Shrimp Linguine

Easy Shrimp Linguine

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Course: 
  • Canola oil for frying
  • 8 corn tortillas (5 inches/13 cm)
  • Kosher salt
  • 24 medium shrimp, peeled and deveined
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Taqueria Guacamole (Follows)
  • Spicy Pinto Beans (Follows), warmed
  • ½ cup (2½ oz/75 g) crumbled queso fresco
  • Fire-Roasted Tomato Salsa (Follows)
  • ¼ cup (1/3 oz/10 g) loosely packed fresh cilantro leaves (optional)

 

Taqueria Guacamole

  • 3 ripe avocados, halved and pitted
  • 3 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1 or 2 dashes of hot sauce, such as Tabasco (optional)
  • Kosher salt and freshly ground pepper

     

Spicy Pinto Beans

  • 2 tablespoons lard or canola oil
  • ½ white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño chile, thinly sliced into rings
  • 1 lb (500 g) pinto beans, picked over for stones or grit and rinsed
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped fresh cilantro

     

Fire-Roasted Tomato Salsa

  • 1 pound ripe plum tomatoes
  • 1 jalapeño chile
  • 3 cloves garlic, unpeeled
  • ½ white onion, quartered
  • 2 teaspoons olive oil
  • ⅓ cup loosely packed fresh cilantro leaves, chopped
  • 1 teaspoon red wine vinegar
  • Salt to taste

Shrimp Tostadas with Beans & Guac

Shrimp Tostadas with Beans & Guac

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