Favorite shrimp recipes, please :-)

C

colleenmomof2

Well-known member
Armed with a coupon and a 20% off sale, I'm heading out to score domestic wild-caught frozen shrimp. Feeling entitled after being so-very-sick and because it is oldest son's 28th b-day today, I expect to make a rather significant addition to our freezer. Dh is expecting Marilyn's shrimp and grits and I'd like to try making a simple paella, but we would love any other suggestions including, but not limited to, your favorite shrimp marinades. Colleen

 
Happy B-day to ds, and glad you're feeling better. These are the 2 rec that immediately came to mind

 
Super Easy Marinade for Finger-food Shrimp

Equal parts:

Soy Sauce
Dry Vermouth
Add some crushed fresh garlic
Add some grated fresh ginger

Marinate for 30 minutes and then grill.

I prefer shrimp in shell (seems to protect the meat from overcooking), but Larry prefers peeled/deveined for the ease. Personally, I can eat them TOO FAST if they're like that.

 
Two favorites- Basque-Style Grilled Shrimp and my version of Killer Shrimp

GRILLED SHRIMP, BASQUE-STYLE (serves 4)
1/2 C plus 2 Tbsp extra-virgin olive oil
1/3 C fresh lemon juice
1 tsp Tabasco Sauce
1/2 C coarsely chopped mixed fresh herbs, such as parsley, basil, sage, thyme, marjoram, oregano, chervil and/or chives
3-4 cloves chopped garlic
salt/pepper to taste
2-2 1/2 lbs extra-large shrimp , peeled and deveined

In a large serving bowl, combine the 1/2 C olive oil, lemon juice, Tabasco, herbs, garlic and the salt/pepper. Set aside.
In a medium bowl (or Zip lock bag) toss the shrimp with the remaining oil. Skewer shrimp kabob-style and grill until done- about 8-10 minutes. Take the shrimp off the skewers and put in the bowl with the oil/herb mix and toss gently. Serve immediately.

KILLER SHRIMP
2 T fresh rosemary
2 T thyme
1 tsp black pepper
4 cloves garlic, peeled and chopped
2 T fennel seed, toasted to bring out the flavor
1 T celery seed
2 tsp crushed red pepper (more if you like spicy)
2 qts clam broth (or use 1qt clam broth and 1 qt low sodium chicken broth)
6 ozs tomato paste
1 stick butter
1 lb or more large shrimp (save shells for broth-I leave the tails on)
French bread

Using a big knife, chop the rosemary, thyme, and
fennel seed. Break the spices up rather than grinding them. In the end
there should still be recognizable pieces of the rosemary, etc. Mix the ingredients in a pot, adding the shrimp shells. Simmer for about 1-1/2 hour. Just before serving, take out shrimp shells and add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve in bowls. Each bowl should contain a serving of shrimp and a lot of sauce. The sauce should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the sauce with the bread. If you have sauce left, freeze to use as “mother” for the next batch.

 
This is really really good.

I began thinking about putting this on my upcoming beach list and I think Israeli couscous would also be delicious with it.

 
Aw Shucks Mexican Shrimp Cocktail

If using larger shrimp just cut them in pieces

Aw Shucks Shrimp Cocktail
Chef: Matt Mortimer

Cocktail Sauce

1 –cup ketchup
2 –cups water
2 –tablespoons Worcestershire sauce
2 –tablespoons lemon juice

Mixing the sauce
• Mix all ingredients in a small pitcher
• Reserve for shrimp cocktail

Ingredients
Makes 4
4-cups cooked small salad shrimp
½ -cup onion chopped fine
½ -cup tomato chopped fine
½ -cup cilantro chopped fine
2-teaspoons Serrano peppers chopped fine
2 avocados
1½ -cup cocktail sauce
Cayenne pepper

Directions

Mix it up
• In a large bowl combine 3 cups of the shrimp, onion, tomato, Serrano peppers and ¼ cup of cilantro
• Mix well while adding cocktail sauce
• Add avocado and stir lightly
• Fill beer mug almost to the top with shrimp mixture
• Top mug with more cocktail sauce and a handful of remaining shrimp
• Garnish the top with a sprinkle of cayenne pepper some cilantro and a lime wedge

 
Coriander Lime Shrimp

Coriander Lime Shrimp
Servings: 4

Ingredients:

1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves, minced and mashed
with 1 teaspoon salt
1/2 cup fresh coriander sprigs, chopped fine
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon dried hot red pepper flakes
1 pound large shrimp, shelled


Directions:

In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to
taste and reserve 1/3 cup mixture in a small bowl .

In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.

Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in
same manner.

Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

From Epicurious Gourmet December 1995

 
Old Bay Shrimp - hardly a recipe but very good!

Old Bay Shrimp
Servings: 4

Ingredients:

1 lb raw shrimp, peeled and deveined
3 TBS butter
1 tsp Old Bay Seasoning


Directions:

Soak wooden skewers for about 15 minutes in water. Preheat grill to medium-high heat. After the skewers have soaked, thread the shrimp onto the skewers. Melt the butter and Old Bay Seasoning together. Brush all sides of the shrimp with the butter mixture. Place all the skewers on the grill. Grill 2 minutes on one side, turn the skewers over and grill 2 more minutes. Remove the skewers from the grill and serve.

Notes: Very good! Sprinkle with extra old bay before serving. If cooking for just the two of us, I don't use skewers - just grill or saute.

 
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