shrimp

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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Course: 
  • 7 oz/200g feta, broken into ½-¾ inch pieces
  • ½ teaspoon crushed red pepper flakes
  • 4 tsp fennel seeds, toasted and lightly crushed
  • 5 tablespoons olive oil
  • 1⅓ cups/250g orzo
  • salt and black pepper
  • 3 garlic cloves, minced
  • 1 orange, peel finely shaved to get 3 strips
  • 1 (14.5 oz/400g) can chopped tomatoes
  • 2 cups/500ml vegetable stock
  • ¾ cup plus 2 tablespoons/200ml water
  • 14 oz/400g raw peeled shrimp
  • 1½ cups/30g basil leaves, roughly shredded

Orzo with Shrimp, Tomato, and Marinated Feta

Orzo with Shrimp, Tomato, and Marinated Feta

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Course: 
  • 1½ pounds shell-on medium-large shrimp (31 to 40 per pound)
  • 2 tablespoons Shaoxing  wine or dry sherry
  • 1½ teaspoons kosher salt, divided
  • 2½ teaspoons black peppercorns, coarsely ground
  • 2 teaspoons Sichuan peppercorns, coarsely ground
  • 2 teaspoons sugar
  • ¼ teaspoon cayenne pepper
  • 1 quart vegetable oil
  • 5 tablespoons cornstarch, divided
  • 2 jalapeño chiles, stemmed, seeded, and sliced into Ya-inch-thick rings
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 scallions, sliced thin on bias
  • Shredded iceberg lettuce

Crispy Salt and Pepper Shrimp

Crispy Salt and Pepper Shrimp

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Course: 
  • 12 hardboiled eggs
  • ½ cup mayonnaise
  • 4 teaspoons mustard
  • 1 teaspoon hot chile oil or to taste
  • salt and pepper to taste
  • Deviled Shrimp (recipe follows)
  • Pickled Shrimp (recipe follows)

     

Deviled Shrimp

  • ½ pound cooked shrimp, chopped
  • ¼ cup mayonnaise
  • 1 tablespoon grainy mustard
  • 1 tablespoon chili sauce
  • 2 teaspoons minced green onion, white parts
  • 1 teaspoon minced garlic
  • 2 teaspoons minced green onions, green parts
  • 1 teaspoon minced fresh parsley
  • ½ teaspoon minced capers
  • ½ teaspoon sweet pickle relish
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon granulated onion
  • ¼ teaspoon celery seeds
  • salt and cayenne pepper to taste

Process all ingredients in a food processor until finely chopped; taste and adjust seasoning.

 

Pickled Shrimp

  • 24 large Louisiana shrimp, boiled and peeled
  • 24 thin slices of jalapeño pepper
  • 2 tablespoons fresh parsley
  • 1 tablespoon minced onion
  • zest and juice of 2 lemons
  • 1 clove garlic, chopped
  • ¼ cup olive oil
  • 1 cup rice vinegar
  • salt and pepper to taste

Combine all ingredients, refrigerate, and let marinate for 1 hour, stirring occasionally.

Deviled Shrimp Deviled Eggs

Deviled Shrimp Deviled Eggs

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  •  
  • 2 ripe but firm avocados, halved and pitted
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 ears corn, husks and silk removed 
  • 1 teaspoon table salt, divided 1 teaspoon pepper, divided 
  • 2 pounds jumbo shrimp, (16 to 20 per pound) peeled and deveined
  • 2 teaspoons grated lime zest (2 limes), limes halved
  • 3 romaine lettuce hearts (6 ounces each), halved lengthwise and chopped 

 

Grilled Shrimp, Corn, and Avocado Salad

Grilled Shrimp, Corn, and Avocado Salad

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