more shrimp recipes...
Mango, Avocado and Shrimp Salad
2 ripe mangos, diced
2 ripe avocados, diced
1 small romaine lettuce, washed and torn into small pieces
1 tbsp chopped fresh coriander
1 lb cleaned, precooked large shrimp defrosted
1 good cup cooked rice or small pasta (I use orzo ie rice shaped pasta)
Dressing:
2 tbsp fresh lemon juice
2 cloves garlic minced (depends on strength of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and grated or minced
1/2 tsp curry powder
1/4 tsp borrie (turmeric)
2 tsp sugar
Layer well washed and dried lettuce on large platter layer Avo then pasta then mango and lastly shrimp. Sprinkle well mixed dressing over the entire salad.
Source: Joanie@FK
Joanie's notes: I found that in fact this is nicer if the prawns and mango are first put into a plastic bag with the dressing for a couple of hours and then spread in the layers. Serve sprinkled with coriander and fresh, crisp baguette.
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Joe's Hot Pepper and Garlic Shrimp
2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
10 large garlic cloves, thinly sliced
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Accompaniment: lemon wedges
Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.
Makes 12 servings (as part of tapas buffet).
Source: Joe @ FK from Gourmet, January 2005
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Shrimp with Basil-Garlic Butter
12 jumbo shrimp (3/4 lb), shelled and deveined
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil
Preheat oven to 350̊F.
Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.
While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.
Serve shrimp with sauce.
Source: Gourmet, May 2000, You Asked For It
http://www.epicurious.com/recipes/recipe_views/views/103369
Pat’s notes: Easy and yummy. Definitely increase the sundried tomatoes as others suggested. Was nice served on pasta.
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Grilled Lime Shrimp
1/2 teaspoon fresh lime zest
1/4-1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2-1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2-3 tablespoons fresh squeezed lime juice
3 cloves garlic, minced
1 lb shelled deveined uncooked shrimp
Mix together the first 8 ingredients in a bowl. Add shrimp; toss to coat. Let stand at room temperature for 10 minutes to marinate. Thread shrimp on metal skewers; reserve marinade.
Place skewered shrimp on grill over medium heat. Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally. Serves 4
Source: www.recipezaar.com/43737
Pat’s notes: these are delicious. Great served with jasmine rice, pico de gallo and grilled zucchini.
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You could sprinkle gorgonzola on these grilled veggies and accompany with the shrimp
Spicy Grilled Shrimp
2 lbs. medium-sized shrimp (26-30 count)
5 or 6 large garlic cloves, minced
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 tsp hot red pepper flakes, or to taste
salt
Shell and devein the shrimp. For an attractive presentation shell the shrimp leaving the tail shell intact. Place shrimp in a shallow dish and toss them with the minced garlic, olive oil, lemon juice and pepper flakes. Cover dish and marinate shrimp in the refrigerator 2 to 3 hours.
Remove the shrimp from the refrigerator 30 minutes or so before ready to cook. Salt the shrimp lightly then grill or broil them about 6 inches from the heat source for about 1-1/2 minutes on each side or until done, be careful not to overcook. Serves 6.
Pat’s notes: these grilled shrimp were soooo good. Alongside I created a bow-tie pasta salad with chopped fresh tomatoes, garlic, fresh basil, chopped grilled vegetables and freshly grated Parmesan. Great meal and so colorful.
1/2 lb. bow-tie pasta, cooked, drained
1 large tomato, seeded, diced large
2 small garlic cloves, minced
8 or 10 large fresh basil leaves, sliced in chiffonade
1/2 each large orange and yellow bell peppers
6 slices of a 2" diameter zucchini
1/2" thick slice of a large red onion
salt and pepper
extra-virgin olive oil
big squeeze of fresh lemon juice
freshly grated Parmesan cheese
Coat the veggies lightly on both sides with olive oil, sprinkle with salt and pepper, then grill. Cool slightly then chop in large dice. Combine all ingredients with lemon juice and just enough olive oil to moisten. Season to taste with salt and pepper and freshly grated Parmesan.
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Grilled Marinated Shrimp with Salsa Fresca
from John Ash Cooking One on One
Serves 6
These shrimp can be served right off the grill or at room temperature as part of a summer buffet. You can either peel the shrimp as suggested or grill them with the shell on, which adds a lot of flavor. If you choose to grill with the shell on, snip it along the back with a pair of scissors so that you can remove the sand vein.
For the Salsa Fresca
2 medium ripe tomatoes, seeded and diced, about 3/4 pound
1/2 cup diced red onion (used green onions)
1 tsp minced, seeded serrano chile, or to taste
1 tbsp minced fresh garlic (used less)
3 tbsp chopped fresh cilantro leaves
Drops of lime or lemon juice to taste
Pinch of sugar
1 tsp olive oil, optional (I used a few drops)
Salt and freshly ground pepper to taste
For the shrimp
1 lb large shrimp (16-20 size or larger)
For the marinade
1/4 cup olive oil
2 tsp finely minced or pressed garlic
1 tbsp finely minced green onions
1/2 tsp finely chopped fresh oregano, or 1/4 teaspoon dried
1/4 tsp red pepper flakes (instead I used McCormick’s Spicy Montreal Steak seasoning)
2 tbsp white wine, preferably a dry or off-dry aromatic (used dry Vermouth)
salt and pepper to taste
Garnish if you like with avocado slices, lime wedges
Make the salsa
1. Combine all the ingredients in a mixing or serving bowl, and set aside for at least 30 minutes to allow the flavors to blend.
2. Before using the salsa, taste it and add more of any of the seasonings you think are needed. Store covered in the refrigerator. For best flavor, eat within 1 day but it can be stored for as long as 3. (Use your judgment here.) You can easily multiply the quantities to make more.
Make the marinated shrimp
1. Peel and devein the shrimp (tail on, tail off--it's up to you). Whisk the marinade ingredients together, toss with the shrimp, and marinate for up to 45 minutes in the refrigerator. Skewer, if desired, to facilitate grilling.
2. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook; the shrimp should remain slightly transparent in the middle.
3. Spoon the salsa onto the middle of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired, and serve. I eat this with my fingers.
Pat’s notes: Easy and delicious!!! Shrimp was great with the salsa. The salsa was equally delicious as a topping for grilled Cinnamon and Coriander-Spiced Skirt Steak. Also served quesadilla wedges. Great meal.
