shrimp

Course: 
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon "Meat Seasoning" (formula follows)
  • 4 filets of fish, skinless, sliced 1 inch thick (mahi mahi, trout, halibut, redfish)
  • 1 pound jumbo shrimp, peeled, deveined
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 jalapeno, chopped
  • 8 garlic cloves, minced
  • 1½ teaspoons dry oregano
  • 1½ teaspoons dry thyme
  • 1 tablespoon salt
  • 1 ½ teaspoons black pepper
  • 1 tablespoon sugar
  • ¾ cup white wine
  • 28 ounces diced tomatoes
  • 1 quart seafood stock
  • 1 bay leaf
  • 8 basil leaves, chiffonade
  • 1 bunch parsley, chopped

 

Meat Seasoning: Combine

  • 3 tablespoons salt
  • 2 tablespoons black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1½ teaspoons ground cumin

Gulf of Mexico Seafood Stew

Gulf of Mexico Seafood Stew

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Course: 
  • Pasta with Shrimp in Tomato Cream
  • Kosher salt
  • ¾ pound fusilli
  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • Freshly ground black pepper
  • 3 scallions, thinly sliced (dark green portion kept separate)
  • 3 cloves garlic, thinly sliced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • ½ cup dry vermouth
  • ½ cup dry-packed sun-dried tomatoes, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup crumbled feta cheese
  • ¼ cup chopped /lat-leaf Italian parsley
  • ¼ cup fresh basil chiffonade

 

Pasta with Shrimp in Tomato Cream

Pasta with Shrimp in Tomato Cream

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Course: 
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • salt and pepper to taste
  • 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, heads and shells reserved
  • 1 cup chicken broth
  • 1 bay leaf
  • 8 ounces vermicelli pasta or thin spaghetti, broken into 1-to 2-inch lengths
  • 1 onion, chopped fine
  • 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • ½ teaspoon anchovy paste
  • ¼ cup dry white wine
  • 1 tablespoon chopped fresh parsley
  • Lemon wedges

 

Spanish-Style Toasted Pasta with Shrimp

Spanish-Style Toasted Pasta with Shrimp

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Course: 
  • Shrimp:

    • 24 Jumbo Louisiana shrimp, heads on
    • 1 ¼ cups virgin olive oil
    • 8 cloves fresh garlic, sliced thin
    • 1/3 cup chopped green onions
    • 4 sprigs fresh rosemary
    • 2 cups white wine
    • ¼ cup Italian seasoning
    • 2 teaspoons blackening seasoning
    • 2 teaspoons lemon pepper
    • ¼ cup fresh basil
    • ¼ cup Worcestershire sauce
    • 1/3 cup butter
    • 3-4 lemons, juiced

    Fried Creole Tomatoes:

    • 6 sliced Creole tomatoes
    • 2 cups milk
    • 4 eggs
    • 2 cups all-purpose flour
    • 2 cups Italian breadcrumbs
    • Oil for frying

Garlic Shrimp over Fried Green Tomatoes

Garlic Shrimp Fried Green Tomatoes

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Royal Red shrimp caught off the coast of Florida and Alabama at a depth of more than 1,000 feet, making them really salty and sweet. Chef Link writes that he didn’t believe the hype when he first heard about them but that, after tasting them, he has to admit that they’re better than regular Gulf shrimp. They are, alas, also hard to find; substitute Louisiana shrimp and generously salt the cooking water.

  • 1 pound Royal Red shrimp, shell and head on
  • ½ pound (2 sticks) unsalted butter
  • Grated zest and juice of 1 lemon
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 (3-inch) rosemary sprig
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne

Royal Reds

Royal Reds

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Mango Salad:

  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 medium shallot, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 firm-ripe mangos, peeled, pitted, and thinly sliced



For the Shrimp:

  • 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges

     

Grilled Shrimp and Mango Salad

Grilled Shrimp and Mango Salad

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  • 3    large lemons
  • 1    pound (454 grams) green and/or yellow zucchini, scrubbed and trimmed
  • 1    pound (454 grams) small pasta (see headnote)
  • ½    cup (120 ml) extra-virgin olive oil
  • 1    pound (454 grams) large shrimp, peeled and deveined Fine sea salt and freshly ground pepper
  •     Cayenne pepper
  • 2    tablespoons unsalted butter
  • 2    tomatoes, cored and cut into ½-inch pieces (save the juice if possible)
  • ½    cup (20 grams) chopped fresh dill
  • ½    cup (20 grams) snipped fresh chives

Pasta with Shrimp, Lemon, and Herbs



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