shrimp

  • 1 tablespoon vegetable oil
  • 8 ounces raw shrimp, peeled and deveined, tails removed
  • 2 cloves garlic. peeled and minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • 1 cup packed baby spinach leaves
  • 1 small pineapple, peeled and chopped into small chunks
  • 1 large ripe mango, peeled, pitted and chopped into small chunks
  • 10 grape tomatoes. quartered
  • 1 kiwifruit, peeled and chopped into small chunks
  • ½ red onion, finely chopped
  • 2 jalapeño peppers, sliced
  • ⅓ cup chopped fresh cilantro, in all
  • Lime Dressing (recipe follows)
  • Lime wedges, tortilla chips, for serving

     

 

Lime Dressing

  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • Salt, pepper, and red pepper flakes to taste
  • 2 tablespoons finely chopped cilantro

Spicy Tropical Shrimp Salad

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  • ⅔ cup chopped onion
  • 1 cup chopped green onions
  • 1 ( 4 ounce) can mild or hot flavored chili peppers
  • ¾ cup chopped green hell pepper
  • ¾ cup chopped red hell pepper
  • 1 cup margarine
  • salt and black pepper to taste
  • cayenne pepper to taste
  • 1 teaspoon oregano
  • 2 cloves chopped garlic
  • 3 cups whipping cream
  • 1 cup sour cream
  • 2½ cups (10 ounces) grated Monterrey Jack Cheese, divided
  • 2 pounds shrimp or crawfish tails
  • 8 to 10 flour tortillas

Shrimp or Crawfish Enchilada Pie

Shrimp or Crawfish Enchilada Pie

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  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 2 large eggs
  • 2 cups buttermilk
  • 2½ cups cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ cup chopped fresh parsley
  • 1 tablespoon Creole seasoning
  • 2 tablespoons vegetable oil, plus more for deep frying
  • 16 extra-large shrimp, tails on, peeled and deveined
  • your favorite cocktail sauce for dipping

Shrimp Corn DogsShrimp Corn Dogs

Course: 

Broth

  • 8 cups water or clam juice
  • 1 dozen large clams, cleansed
  • ¼ teaspoon crumbled thread saffron
  • Salt
  • 2 sprigs parsley
  • 2 dried mild New Mexico peppers, cored and seeded (otherwise use 2 tablespoons sweet paprika, preferably Spanish smoked, and 1 fresh red bell pepper)
  • 4 small whole tomatoes

Paella

  • 1 pound small to medium shrimp in their shells
  • Salmorreta Red Pepper Sauce (recipe follows)
  • 16 to 24 extra-large shrimp in their shells, preferably with heads
  • 2 large cleaned squid (about 1/2, pound), with or without tentacles, finely chopped
  • 8 tablespoons olive oil
  • 12 cloves garlic, minced
  • 2 tablespoons minced parsley
  • 1 teaspoon sweet paprika, preferably Spanish smoked
  • 3 cups imported Spanish or Arborio short-grain rice

Salmorreta Sauce

  • 2 tomatoes (reserved from the seafood stock)
  • 2 mild New Mexico peppers, finely chopped
  • 2 teaspoons smoked paprika
  • 2 tablespoons minced parsley
  • 6 cloves garlic, minced
  • ¼ teaspoon kosher sale
  • 6 tablespoons extra-virgin olive oil

Shrimp Paella with Salmoretta Red Pepper Sauce

Shrimp Paella with Salmoretta Red Pepper Sauce

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  • 1½ cups (9 oz/280 g) Israeli couscous
  • 4 tablespoons (2 fl oz/60 ml) olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 6 plum (Roma) tomatoes, chopped
  • 1½ pounds (750 g) tail-on medium shrimp, peeled and deveined
  • ½ cup (2½ oz/75 g) Kalamata olives, pitted
  • ½ pound (155 g) feta cheese, crumbled
  • ¼ cup(¼ oz/7 g) fresh oregano leaves

Mediterranean Shrimp with Feta, Olives, and Oregano

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Course: 

For Mango or Peach Salad

  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 small red onion, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 firm, ripe mangos or peaches, peeled, pitted, and thinly sliced
  • 1 ripe avocado, diced
  • 4 cups lightly packed torn lettuce

 

For 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
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges

Special equipment: 16 (8-inch) wooden skewers, soaked

Mango or Peach Salad with Shrimp

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