shrimp

  • 12 ounces penne pasta
  • 3 tablespoons butter, divided 
  • 3 cloves garlic, minced 
  • 1 pound raw medium or large shrimp, peeled and deveined 
  • 2 tablespoons freshly chopped parsley, plus more for garnish
  • Kosher salt 
  • 2 tablespoons all-purpose flour 
  • ¾ cup milk (preferably whole or 2%) 
  • ¼ cup low-sodium chicken broth 
  • 1 cup shredded mozzarella, divided 
  • ¼ cup plus 2 tablespoons freshly grated Parmesan, divided
  • Freshly ground black pepper 
  • 1 cup chopped tomatoes (2 large)

Garlicky Shrimp Alfredo Bake

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Course: 
  • 4 large white potatoes, baked and cooled
  • ¼ cup sliced green onions
  • ¼ cup chopped bell pepper
  • ¼ cup chopped celery
  • 2 cloves garlic, chopped
  • 3 tablespoons butter
  • 1 cup chopped crawfish tails or shrimp
  • ½ cup sour cream
  • ½ cup shredded mozzarella or Cheddar cheese
  • ½ teapoon lemon juice
  • ½ teapoon hot sauce
  • Grated Parmesan cheese for garnish
  •  

Seafood-Stuffed Baked Potatoes

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Course: 
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon Meat Seasoning (method below)
  • 4 filets of fish, skinless, sliced 1 inch thick
  • 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 jalapeño, chopped
  • 8 garlic cloves, minced
  • 1½ teaspoons dry oregano
  • 1 ½ 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

Gulf of Mexico Seafood Stew

Gulf of Mexico Seafood Stew

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SHRIMP

  • ½ cup panko (Japanese) bread crumbs
  • 1 tablespoon chopped fresh cilantro leaves
  • ⅔ cup rice flour or cornstarch
  • ½ cup unbleached all-purpose flour
  • ¼ teaspoon baking soda
  • 4 ounces light beer
  • 6 tablespoons canola oil
  • 1 pound large (21/25 count) shrimp, peeled and deveined
  • 1 lemon, thinly sliced
  • Coarse kosher salt and freshly ground black pepper

     

SPICY KETCHUP

  • 1 tablespoon pure olive oil
  • 1 sweet onion, grated
  • 1 garlic clove, mashed to a paste with salt (see note, below)
  • 1 (14.5-ounce) no-salt-added canned tomatoes with juice, pureed
  • 1 tablespoon tomato paste
  • ¼ cup sherry vinegar
  • 1 tablespoon honey
  • 1 tablespoon smoked hot paprika
  • Coarse kosher salt and freshly ground black pepper

Beer-Battered Shrimp (Lighter)

Beer-Battered Shrimp (Lighter)

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  • 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
  • 1 tablespoon fresh lemon juice 
  • ½ teaspoon distilled white vinegar 
  • ½ teaspoon seafood boil spice, or more to taste 
  • Dash of celery seed 
  • ⅓ cup mayonnaise (reduced fat is fine) 
  • ⅓ cup sour cream (reduced fat is fine) 
  • ⅓ cup thinly sliced celery 
  • ½ small red bell pepper, diced (optional) 
  • ¼ cup finely diced red onion (optional) 
  • 2 ripe avocados

Old School Shrimp Salad

Old School Shrimp Salad

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  • 6 tablespoons (¾ stick) unsalted butter
  • 2 teaspoons kosher salt, plus more to taste
  • 1 pound medium or large shrimp, shelled, shells reserved
  • ¾ cup dry white wine
  • 2 tablespoons Pernod or brandy
  • 3 sprigs fresh thyme 1 bay leaf
  • 2 celery stalks, chopped, leaves reserved for garnish
  • 2 large leeks (white and light green parts only), chopped
  • 2 garlic cloves, chopped
  • 1 fennel bulb, finely chopped, fronds reserved for garnish
  • ¼ cup Iong-grain rice
  • 2 tablespoons tomato paste
  • Pinch of cayenne pepper
  • Fresh lemon juice to taste

Rustic Shrimp Bisque

Rustic Shrimp Bisque

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Course: 
  • 1 cup of chopped onions
  • 1 cup of chopped celery
  • ¼ cup of chopped bell pepper
  • ¼ cup of butter or oleo
  • salt, black pepper, and cayenne pepper to taste
  • ½ cup of chicken broth
  • 12 slices of day-old bread, toasted
  • 1 pound of crab meat
  • 1 cup of cooked shrimp, peeled and chopped
  • 2 eggs, beaten
  • ½ cup of chopped green onion tops
  • ½ cup of chopped parsley
  • Bread crumbs

Seafood-Stuffed Crabs

Seafood-Stuffed Crabs

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Course: 

1 pound cleaned Louisiana shrimp

Marinade for shrimp

  • 1 tablespoon soy sauce
  • 2 teaspoons rice wine or dry sherry
  • 1 teaspoon fresh ginger, minced
  • ¼ teaspoon sesame oil
  • 1 teaspoon hot chili oil
  •  

Other Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon hot chili pepper oil
  • 2 or 3 whole hot chili peppers (dried)
  • 1 yellow onion, sliced
  • 1 bell pepper, diced into ½ inch pieces
  • 1 cup chicken broth
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • ½ cup roasted peanuts
  • Hot cooked rice, for serving

Kung Pao Shrimp

Kung Pao Shrimp

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