shrimp

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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  • 1½ pounds extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry
  • Kosher salt and ground black pepper
  • 10 medium garlic cloves , finely chopped
  • 2 tablespoons lime juice
  • 3 tablespoons grapeseed or other neutral oil, divided
  • 1 small jalapeño chili, stemmed, seeded and finely chopped
  • ¼ cup lightly packed fresh cilantro, finely chopped
  • 2 tablespoons salted butter, cut into 2 pieces

Mexican Shrimp in Garlic Sauce

Mexican Shrimp in Garlic Sauce

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Course: 
  • 2½ teaspoons kosher salt, plus more to taste
  • 1 pound headless large shell-on shrimp
  • 6 large eggs
  • 2 ounces slab bacon, or 2 strips thick-cut bacon, chopped fine
  • ¼ cup plus 2 tablespoons high-quality store-bought mayonnaise, such as Hellmann's or Duke's
  • 1 tablespoon pepper-vinegar hot sauce, such as Tabasco
  • 2 teaspoons Dijon mustard Freshly ground black pepper
  • 2 vine-ripened red tomatoes, cut into 8 slices total
  • 4 leaves butter lettuce
  • 4 top-loading hot-dog buns
  • 2 scallions (white and green parts), finely sliced

Shrimp and Deviled Egg Salad Rolls

Shrimp and Deviled Egg Salad Rolls

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Course: 
  • 2½ teaspoons kosher salt, plus more to taste
  • 1 pound headless large shell-on shrimp
  • 6 large eggs
  • 2 ounces slab bacon, or 2 strips thick-cut bacon, chopped fine
  • ¼ cup plus 2 tablespoons high-quality store-bought mayonnaise, such as Hellmann's or Duke's
  • 1 tablespoon pepper-vinegar hot sauce, such as Tabasco
  • 2 teaspoons Dijon mustard Freshly ground black pepper
  • 2 vine-ripened red tomatoes, cut into 8 slices total
  • 4 leaves butter lettuce
  • 4 top-loading hot-dog buns
  • 2 scallions (white and green parts), finely sliced

Shrimp and Deviled Egg Salad Rolls

Shrimp and Deviled Egg Salad Rolls

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Course: 
  • 2 pounds jumbo shrimp, peeled and deveined
  • ¼ cup vegetable oil, divided
  • ¼ teaspoon pepper
  • ¼ cup chili crisp plus extra for serving
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • 1 small head Napa cabbage, cored and sliced thin
  • 4 green onions, sliced
  • 1 cup fresh cilantro leaves
  • ¼ cup salted dry-roasted peanuts, chopped

Grilled Chili Crisp Shrimp Skewers

Grilled Chili Crisp Shrimp Skewers

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  • ½ cup mayonnaise
  • ¼ cup stringed and finely diced celery
  • 1 tablespoon finely diced roasted and peeled red pepper
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley
  • 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
  • 4 large Sally Lunn Rolls or other soft roll
  • 1 tablespoon butter (plus more, as needed)

 

Home Creole Seasoning

Combine:

  • 3 tablespoons paprika
  • 2 tablespoons table salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme

Southern Shrimp Roll

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