Shrimp Recipes

Spicy Grilled Shrimp

1 large clove garlic
1 tablespoon salt
1/2 teaspoon Cajun spice or chili powder
1 teaspoon paprika
2 tablespoons oil
2 teaspoons fresh squeezed lime or lemon juice
1 pound shrimp, medium to large size
Lime wedges
kabob skewers

Mince garlic with salt; mix with chili powder or Cajun spice and paprika, then make it into a paste with the oil and lemon or lime juice. Clean, rinse and shell shrimp. Thread on skewers. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lime or lemon wedges. This is good with a fresh salad, baked potatoes with sour cream and chives plus some nice light bread.

Shrimp Ranch Salad

2 cups dried pasta or macaroni
1 1/2 cups Ranch Dressing
2 small bag salad shrimp
3 green onions
1/2 cup diced celery

Cook and drain pasta according to directions. Rinse the salad shrimp in warm water to defrost; add to pasta. Chop the three green onions and dice the celery. Mix all together
with a wooden spoon. Serve as a side dish, or as the main dish with a green salad and rolls or French bread.

Shrimp and Wild Rice Salad

One boxed white and wild grain rice mix
1 small bag salad shrimp or 1/2 pound medium shrimp
4 large tomatoes
8 oz. can water chestnuts
1 green or red pepper, chopped
2 green onions, chopped
1 cup mayonnaise
1 tbls. herb or wine vinegar
salt and pepper

Cook rice as directed and cool. Cut thin slices from the tops of the tomatoes and scoop out pulp. (Save for salsa!) Be sure to leave at least 1/4 inch of shell. Drain upside down on paper towels. Refrigerate. In medium bowl combine cooled rice, shrimp, water chestnuts, onion and green pepper. In small bowl combine mayonnaise, vinegar, and season with salt and pepper. Mix with other ingredients using wooden spoon. Refrigerate to chill. Just before serving fill shells.

Baked Stuffed Shrimp Imperial
Imperial Mayonnaise:

1 C. mayonnaise

1/2 t. Tabasco sauce

1/2 t. fresh lemon juice

1/2 t. Worcestershire sauce

1/2 t. Old Bay seasoning

Stuffing:

1 pound crab meat

1 C. Imperial Mayonnaise

1/4 C. bread crumbs

1/4 t. salt

1/4 C. finely chopped red pepper

4 t. finely chopped chives

16 jumbo shrimp, uncooked, shelled and deveined

2 T. butter

1/4 C. white wine

2 T. fresh lemon juice

Preheat oven to 350°F.

Mix first 5 ingredients to make Imperial Mayonnaise.

Mix all the stuffing ingredients with the Imperial Mayonnaise until well blended.

Split the shrimp in half lengthwise so the shrimp rests flat. Spoon the stuffing on top of each shrimp. Sprinkle with lemon juice and white wine. Dot with butter.

Bake for 15 to 20 minutes, or until stuffing is lightly browned (after 1/2 hour, ours still hadn't browned so we served it anyway). Great with baked potatoes, salad or sourdough bread.

Serves 4 to 6 generously.

Seafood Stuffed Zucchini
Submitted by: Bill Pollackov
"Great summer recipe for zucchini stuffed with shrimp, crabmeat, and cheese."
Original recipe yield: 8 servings.
Prep Time:20 MinutesCook Time:50 MinutesReady In:1 Hour 15 MinutesServings:8 (change)



INGREDIENTS:
4 zucchini, halved lengthwise
1 egg, beaten
1/2 pound cooked crabmeat, diced
1/2 pound cooked salad shrimp
2 teaspoons finely chopped garlic
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 cup Italian seasoned bread crumbs
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon ground black pepper
1 cup shredded Monterey Jack cheese

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
With a large spoon, scoop out the centers of each zucchini half, reserving the meat.
In a large bowl, mix about 1/2 the reserved zucchini meat, the egg, crabmeat, shrimp, and garlic. Blend lime juice and lemon juice into the mixture, and stir in the Italian seasoned bread crumbs. Season with oregano, basil, and pepper.
Arrange the zucchini halves in a medium baking dish. Generously stuff the halves with the crabmeat and shrimp mixture.
Bake 35 to 45 minutes in the preheated oven, until golden brown. Remove from heat, cool slightly, and top with cheese. Return to the oven, and broil 5 minutes, or until the cheese is melted.

Scallops Chiles Rellenos



INGREDIENTS:
8 poblanos, roasted and peeled 2 tablespoons oil 1 onion, diced
2 garlic cloves, minced 2 tomatoes, peeled, seeded, and chopped 1 tablespoon chopped fresh oregano
2 cups fresh corn kernels 1 pound bay scallops 2 cups shredded jack or panela cheese
coarse salt and freshly ground pepper 2 tablespoons butter 2 tablespoons all-purpse flour
1-1/2 cups milk 1/3 cup grated parmesan cheese



1 Cut slit in side of each poblano and carefully remove seeds. Set aside.
2 In large skillet, heat oil. Add onion and cook, stirring frequently, until soft. Add garlic and cook 30 seconds longer. Stir in tomatoes and oregano and bring to boil. Reduce heat and simmer 15 minutes. Stir in corn, scallops, and 1-1/2 cups cheese. Remove from heat and season to taste with salt and pepper.
3 Preheat oven to 350 degrees F. Stuff chiles with scallop mixture and arrange in single layer in baking dish.
4 In saucepan, melt butter. Add flour and cook and stir 30 seconds. Gradually stir in milk until smooth. Bring to boil. Stir in remaining 1/2 cup cheese and cook just until melted. Season to taste with salt and pepper. Pour sauce over poblanos and sprinkle with Parmesan. Bake 20 minutes or until lightly browned on top.

Shrimp Fritters with Serrano-Coriander Vinegar
Bon Appetit/June 2005



INGREDIENTS:
CHILE VINEGAR: 1/2 cup unseasoned rice vinegar 2 tablespoons chopped seeded serrano chiles (about 5) 1 teaspoon whole coriander seeds, coarsely cracked
FRITTERS: 18 uncooked large shrimp, peeled, deveined 1 large garlic clove, minced 1 cup all purpose flour, divided
1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup dry white wine
1 large egg yolk 1/2 cup chopped fresh cilantro 2 large egg whites
vegetable oil (for deep-frying)



1 FOR VINEGAR: Mix vinegar, chiles, and coriander in small bowl. Season with salt. Cover and let stand at least 1 hour.
2 FOR FRITTERS: Mix shrimp, garlic, and 1 tablespoon chile vinegar in bowl. Marinate at least 30 minutes and up to 1 hour.
3 Place 1/2 cup flour, salt, and baking powder in another bowl. Whisk in wine, egg yolk, and cilantro. Beat egg whites until stiff but not dry; fold into batter.
4 Pour enough oil into large saucepan to reach depth of 1-1/2 inches. Attach clip-on thermometer; heat oil to 365 F. Place 1/2 cup flour in small bowl.
5 Working in batches, dip shrimp in flour, then batter. Fry until shrimp are just opaque in center and batter is golden, about 4 minutes. Using slotted spoon, transfer fritters to paper towels. Serve shrimp with remaining chile vinegar.

Peter's Grilled Cajun Shrimp with Crunchy Tortilla Crust
Posted by: Nancy_NJ Replies: 4 Posted on: 7/14/2006 9:17:15 AM
#T701324
Peter's Grilled Cajun Shrimp with Crunchy Tortilla Crust

Serving size: 4 servings
Ingredients:
1/2 cup olive oil
2 tablespoons Cajun seasoning mix
2 tablespoons fresh parsley
1 tablespoon fresh lemon juice
1 1/2 tablespoon honey
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left in tact
2 cups tortilla chips, coarsely ground

Directions:
Combine first seven ingredients in bowl and stir to blend. Add shrimp and gently mix to coat. Allow shrimp to marinate for one hour in refrigerator. Soak wooden skewers for 30 minutes in water. Preheat grill. Thread shrimp using 2 skewers. (This will prevent shrimp from turning over while on the grill). Thread all shrimp on skewers. Grill until shrimp are pink and opaque, about five minutes. While shrimp is grilling, bring remaining marinade to boil. Remove shrimp from skewers if desired, dip in marinade, and then roll shrimp in tortilla chips to coat. Transfer to plate and serve immediately.

Shrimp Stuffed with Crabmeat


INGREDIENTS:
18 unpeeled jumbo fresh shrimp 1/4 teaspoon salt 6 ounces fresh lump crabmeat, drained and flaked
2 hard-cooked eggs, finely chopped 1-1/2 cups soft breadcrumbs 1/4 cup plus 2 tablespoons butter or margarine, softened
3 tablespoons mayonnaise 1 tablespoon plus 1-1/2 teaspoons chopped fresh parsley 1 tablespoon chopped pimiento
1/4 teaspoon Worcestershire sauce 2 tablespoons mayonnaise 1 tablespoon plus 1 teaspoon milk
paprika



1 Peel and devein shrimp, leaving tails intact. Butterfly shrimp. Place shrimp in a buttered 13x9x2-inch baking dish. Sprinkle with salt. Combine crabmeat and next 7 ingredients; stir well. Top each shrimp with 2 tablespoons crabmeat mixture. Combine 2 tablespoons mayonnaise and milk; drizzle over shrimp. Sprinkle with paprika.
2 Bake at 325 for 20 minutes or until stuffing is golden brown and shrimp turn pink.

Marinated Shrimp
Posted by: Nancy_NJ Replies: 1 Posted on: 7/18/2006 8:47:07 AM
#T704495
Marinated Shrimp

1 1/2 lbs unpeeled medium shrimp
1/4 Cup fresh parsley leaves
1 small onion, quartered
1 small garlic clove
1/2 Cup Balsamic Vinegar
1/3 Cup fresh lemon juice
2 tsp minced fresh oregano or 1 tsp dried, crumbled
1/2 tsp red pepper flakes
3/4 tsp salt
freshly ground pepper

Cut shrimp shells down the center of the back using kitchen shears. Devein and rinse; do not shell. Pat dry.

Finely mince the parsley and set aside.

With food processor running, drop onion and garlic through feed tube and mince finely. Combine onion, garlic and Vinegar in a 10-inch skillet over medium-high heat. Add shrimp in 3 batches and cook until just opaque, turning once. Transfer shrimp to large bowl using slotted spoon.

Mix lemon juice, oregano, red pepper flakes and pepper into shrimp. Cover and refrigerate for at least 4 hours, or overnight, turning once or twice.

To serve, transfer shrimp to plates with a slotted spoon. Discard the marinade. Garnish with reserved parsley.

Thai Shrimp and Fresh Vegetable Rice

Source: Better Homes and Gardens

Makes 4 servings
Start to Finish: 30 minutes
Ingredients
3/4 pound fresh or frozen peeled and deveined medium shrimp
2 tablespoons lime juice
4 teaspoons soy sauce
1 fresh jalapeno pepper, seeded and finely chopped*
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon cooking oil
1 pound asparagus spears, bias-sliced into 1-inch pieces
1 small red sweet pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts

Directions
1. Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place shrimp in medium bowl. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic. Pour over shrimp; toss to coat. Marinate at room temperature for 15 minutes, stirring occasionally. Drain shrimp well, reserving marinade.
2. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink. Remove from wok; cover and keep warm. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender. Add reserved marinade to wok and bring just to boiling. Stir in cooked rice and peanuts.
3. To serve, transfer rice mixture to individual bowls or dinner plates. Spoon shrimp on top. Makes 4 servings.
*Note: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, put plastic bags over your hands or wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and warm water.
Make-Ahead Tip: Prepare shrimp as above. Cover and marinate in refrigerator for up to 2 hours, stirring occasionally. Drain well, reserving marinade. Cook and serve as above.

bump I need to copy and paste some more printer is smoking. LOL Gail

Peppered Shrimp Skewers
Posted by: Nancy_NJ Replies: 2 Posted on: 11/2/2006 7:48:04 AM
#T751773
Peppered Shrimp Skewers

1/3 cup teriyaki sauce
1/3 cup ketchup
2 tablespoons dry sherry or water
2 tablespoons reduced-fat peanut butter
1 teaspoon hot pepper sauce
1/4 teaspoon ground ginger
32 raw large shrimp (about 1-1/2 pounds)
2 large yellow bell peppers
32 fresh sugar snap peas, trimmed


To prevent burning, soak 16 (12-inch) wooden skewers in water at least 20 minutes before assembling kabobs.

Coat rack of broiler pan with nonstick cooking spray; set aside.

Combine teriyaki sauce, ketchup, sherry, peanut butter, pepper sauce and ginger in small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer, uncovered, 1 minute. Remove from heat; set aside.

Peel and devein shrimp, leaving tails intact.

Cut each bell pepper lengthwise into 4 quarters; remove stems and seeds. Cut each quarter crosswise into 4 equal pieces. Thread 2 shrimp, bell pepper pieces and 2 sugar snap peas onto each skewer; place on prepared broiler pan. Brush with teriyaki sauce mixture.

Broil 4 inches from heat 3 minutes; turn. Brush with teriyaki sauce mixture; broil 2 minutes longer or until shrimp turn pink. Discard any remaining teriyaki sauce mixture. Transfer skewers to serving plates. Garnish, if desired.

Bump for jennifer.