shrimp

Course: 
  • 1 pound medium-sized shrimp, peeled and deveined, shells reserved
  • 1 medium-size onion, quartered
  • 1 celery stalk, cut into thirds
  • 1 carrot (optional), peeled and cut into thirds
  • 4 sprigs fresh Italian flat leafed parsley
  • Kosher salt
  • 5 cups water
  • 1 clove garlic, chopped
  • 2 tablespoons butter
  • ¼ cup chopped onions
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 fresh or canned plum tomato, peeled, seeded, and diced
  • ¾ cup finely grated Parmesan cheese (optional)

Stanley Tucci's Risotto with Shrimp

Click image to enlarge

 

  • 4 tomatoes, about 1 ½ pound (750 g) 
  • Salt and freshly ground pepper 
  • 6 tablespoons (3 fl oz/90 ml) olive oil 
  • 1 pound (500 g) medium-sized shrimp, peeled and deveined 
  • 1 tablespoon finely chopped garlic 
  • 1 tablespoon sherry vinegar 
  • 2 tablespoons chopped fresh parsley 
  • cayenne pepper to taste

Sautéed Shrimp with Fried Garlic and Baked Tomato

Click image to enlarge

Course: 
  • 4 tablespoons oil, divided
  • 1½ sticks unsalted butter, divided, ½ stick chilled
  • 4 ounces Creole seasoning
  • 4 snapper fillets, skinned, bones removed
  • 20 jumbo shrimp, peeled and deveined
  • zest of 2 lemons
  • 6 cloves of garlic, minced
  • 1 teaspoon dry thyme or 5 sprigs fresh, stemmed and chopped
  • 2 sprigs rosemary, stemmed and chopped
  • juice of 2 lemons
  • ½ cup white wine
  • pinch of salt
  • 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

Snapper wtih Lemon-Butter Shrimp

Click image to enlarge

Course: 

Baked Stuffed Fish

  • 2 onions, chopped
  • 4 stalks of celery, chopped
  • 1 bell pepper, chopped
  • ½ cup butter
  • 2 10-ounce cans of tomatoes with chilies
  • 1 8-ounce can of tomato sauce
  • salt, pepper, cayenne, to taste
  • ¼ cup chopped parsley
  • ¼ cup chopped green onion tops
  • 1 5-pound whole fish, cleaned and head removed
  • Shrimp and Crab Stuffing (recipe follows)



Shrimp and Crab Stuffing

  • 1 onion, chopped
  • ½ bell pepper, chopped
  • ¼ cup of oil
  • ½ pound of peeled and deveined shrimp
  • ½ pound of crab meat
  • salt, black pepper, and cayenne pepper to taste
  • ¼ cup of water

Baked Stuffed Fish

Click image to enlarge

 

Course: 
  • 1½ pounds jumbo or extra-large shrimp
  • ½ cup (2½ oz/75 g) all-purpose flour
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil, plus more as needed
  • 12 tablespoons unsalted butter
  • 3 cloves garlic,minced
  • ¼ cup  dry white wine
  • Finely grated zest from 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • Lemon wedges for serving

 

Garlicky Shrimp Scampi

Click image to enlarge

Course: 
  • 5 pounds 10-15 count Royal Red shrimp
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 4 tablespoons butter, cubed
  • 2 tablespoons extra virgin olive oil
  • ½ cup onion, minced
  • ½ cup celery, minced
  • ½ cup carrot, minced
  • ¼ cup garlic, minced
  • ½ teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • ½ tablespoon kosher salt
  • ½ tablespoon sugar
  • 1 tablespoon oregano, chopped
  • 3 tablespoons olive oil

Shrimp Muddy Waters

Click image to enlarge

  • 18 (u9) shrimp with heads on (Note: Marinate in some olive oil, fresh rosemary and red chili flakes)
  • olive oil
  • fresh rosemary
  • red chile flakes
  • 2 pints heirloom tomatoes, rinsed and cut into half
  • Buttermilk Dressing (recipe follows)
  • toasted panko for garnish

Buttermilk Dressing

  • 2 egg yolks
  • 1 teaspoon dijon mustard
  • 1 garlic clove, micro-planed
  • 1 anchovy fillet
  • 1 quart canola oil
  • 2 cups buttermilk
  • ¼ cup grated parmesan cheese
  • 1 teaspoon black pepper
  • ¼ cup Worcheshire sauce
  • 1 lemon, zested & juiced

Grilled Gulf Shrimp with Heirloom Tomato Salad

Click image to enlarge

  • 1 pound jumbo shrimp (16/20 count)
  • 2 tablespoons olive oil
  • ¼ cup sliced green onions
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon fine sea salt
  • fresh black pepper
  • ¼ cup peanuts
  • ½ teaspoon chile powder
  • ½ teaspoon ground coriander
  • 2 tablespoons sriracha
  • 1 teaspoon Cholula hot sauce
  • 1 tablespoon unsalted butter
  • ¼ cup fresh cilantro leaves, coarsely chopped
  • ¼ cup fresh mint leaves, coarsely chopped
  • juice of 1 lime

Peel-N-Eat Shrimp

Click image to enlarge

Course: 
  • 1 pound linguine
  • Table salt for cooking pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise
  • 4 garlic cloves, minced
  • ⅛ teaspoon red pepper flakes
  • ½ cup dry white wine
  • 1 (8-ounce) bottle clam juice
  • 3 tablespoons lemon juice
  • 3 tablespoons capers, rinsed
  • ⅓ cup chopped fresh parsley
  • 4 tablespoons unsalted butter, softened

 

Shrimp Piccata Pasta

Click image to enlarge

Pages

Subscribe to RSS - shrimp