shrimp

Course: 
  • 2 pounds jumbo shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer. They can also be the main attraction when served over pasta, stuffed into a taco with some salsa, or atop a steak for a little surf & turf.

Grilled Garlicky Shrimp

Click image to enlarge

Course: 
  • ¼ cup vegetable oil
  • 3 pounds fresh okra (sliced thin)
  • 3 medium blue crabs
  • 1½ cups chopped onions
  • ½ cup chopped green pepper
  • ½ cup chopped celery
  • 2 tablespoons tomato paste
  • 1½ quarts water
  • 1 teaspoon crushed red pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon chopped garlic
  • ½ teaspoon whole thyme
  • 1 tablespoon salt
  • 2 bay leaves
  • 1 pound shrimp (cleaned and deveined) 

Leah Chase’s Okra Gumbo

Click image to enlarge

Course: 
  • ¼ cup olive oil
  • ½ pound small fresh shrimp
  • 2 teaspoons Old Bay seasoning
  • ½ cup small dice yellow onions
  • 1 teaspoon minced garlic
  • 2 cups shiitake mushrooms, stems removed and sliced thin
  • ¼ cup small dice celery
  • ½ cup white wine
  • 1 tablespoon fresh orange juice
  • 1 tablespoon white vinegar
  • 1 cup medium dice fresh tomatoes, seeds removed
  • 1 cup whipping cream
  • 1 tablespoon chopped fresh basil
  • 1 tsp freshly ground black pepper

Shrimp Stuffing

Click image to enlarge

Course: 
  • 6 New York steaks, 8-10 ounces each
  • ¼ cup No-stick Grilling Marinade for Beef (click for recipe)
  • 2 tablespoons Steak Seasoning (recipe follows)
  • 1 recipe Shrimp Stuffing (click for recipe)

Steak Seasoning

  • ½ cup Lawry’s Seasoned Salt
  • ¾ cup freshly ground black pepper
  • ¼ cup lemon pepper seasoning
  • 2 tablespoons garlic salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon onion powder

Combine all the ingredients and mix well. Store in an airtight container

Carpetbagger Steak with Shrimp Stuffing

Carpetbagger Steak with Shrimp Stuffing

Click image to enlarge

Course: 

Louisiana Shrimp Tacos

  • 1 tablespoon salt plus more to taste
  • 1 teaspoon lime zest
  • 1 pound peeled and deveined Louisiana shrimp
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 small red bell pepper, thinly sliced
  • ½ teaspoon cumin, lightly toasted
  • red pepper flakes to taste
  • 6 small flour or corn tortillas

For serving: shredded lettuce, chopped cilantro, lime wedges, minced jalapeño pepper, cubed ripe avocado, Mexican crema, Pico de Gallo (method follows)

Pico de Gallo

  • 1½ cups finely diced ripe tomatoes, preferably Roma
  • ½ cup finely diced white onion (see note)
  • ½ cup chopped fresh cilantro
  • 1 or 2 minced jalapeño peppers, optional
  • 1 tablespoon lime juice or to taste
  • 1 teaspoon salt or to taste
  • ½ teaspoon lightly toasted cumin

Combine all ingredients and set aside for flavors to meld; about 30 minutes. Stir occasionally and taste for salt and lime. It’s best eaten shortly after preparation, but will keep, refrigerated, for a day.

Note: If you want to soften the bite of the onion, soak it in ice water for 20 minutes then drain. It will mellow.

Louisiana Shrimp Tacos

Click image to enlarge

 

  • 2 pounds large shrimp, peeled and deveined
  • 1 tablespoon salt, plus more to taste
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice, divided
  • 1/2 cup orzo pasta, cooked according to package directions and drained
  • 2 cups mayonnaise
  • 1/4 cup coarse grainy mustard
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon finely chopped fresh dill
  • 1/4 cup crumbled feta cheese
  • lemon wedges, for garnish

Shrimp and Orzo Salad


Click image to enlarge

Course: 
  • 6 bacon slices
  • 2 celery ribs, diced
  • 1 medium-size green bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeño pepper,seeded and diced
  • 1 (32-oz.) container chicken broth
  • 3 tablespoons all-purpose flour
  • 3 cups fresh corn kernels (6 ears)
  • 1 pound fresh lump crabmeat, drained and picked*
  • 1 cup whipping cream
  • ¼ cup chopped fresh cilantro ½ tsp. salt
  • ¼ teaspoon pepper
  • Oyster crackers
  • Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

Click image to enlarge

Course: 

Sauce

  • ¾ cup chicken or vegetable broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons Chinese black vinegar or plain rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 ½ teaspoons cornstarch
  • ½ cup dry-roasted peanuts
  • 6 arbol chiles
  • 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • 3 scallions, sliced thin

Shrimp

  • 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 teaspoons soy sauce
  • 3 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh ginger

Kung Pao Shrimp

Click image to enlarge

 

Pages

Subscribe to RSS - shrimp