- Thaw shrimp as per package instructions and dry well.
- In the bowl of a food processor, add half of the cooked shrimp, cream cheese, prepared horseradish, and cocktail sauce. Puree until completely smooth, taste and adjust seasoning with salt and freshly ground pepper. Add the remaining shrimp and pulse until chopped. Transfer dip into a serving bowl and garnish with chopped chives. Serve with butter crackers.
- Tip: This dip is also great in a sandwich spread on a tea sandwich!
- 2 tablespoons unsalted butter
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup white wine
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan
- Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
- Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
- Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
- Serve immediately.
- 8 ounces medium shrimp, peeled and deveined
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1/2 teaspoon smoked paprika, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 2 cloves garlic, pressed
- Juice of 1/2 lime, or more, to taste
- 1/4 teaspoon Sriracha, or more to taste
- Pinch of crushed red pepper flakes
- To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
- In a large bowl, combine pasta, shrimp and mayonnaise mixture.
- Serve immediately, garnished with parsley.
2 whole bay leaves, crushed fine
2 teaspoons dried rosemary (or fresh if you have it)
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne or to taste
2 tablespoons freshly cracked black pepper
1 1/2 teaspoons paprika
1 whole garlic pod, minced
Melt two sticks butter in heavy cast iron skillet. Add 3/4 cup olive oil.
Sir in above ingredients. Bring to boil and simmer for 5 minutes. Set aside.
When ready to cook, re-heat spice oil mixture and add juice of two limes.
Put shrimp (in shell) into simmering sauce and cook 3-4 minutes. Let cool (so
your hands can handle the hot sauce). Serve in bowls with good crusty
French bread. Be sure you put out an extra dish to discard shrimp shells.
- 1 1/2 pounds/680 grams (21–25 count) head-on shrimp
- Sea salt
- 1 tablespoon canola oil
- 1 1/2 cups thinly sliced onions
- 5 garlic cloves, finely minced
- 1 tablespoon turmeric
- 1 1/2 teaspoons cumin seeds, ground
- 1 teaspoon black peppercorns, finely ground
- 1 serrano chile, sliced lengthwise in half
- 1 tablespoon Tamarind Paste
- 1 tablespoon cider vinegar
- 3 cups cauliflower florets
- One and a half 13.5-fluid-ounce cans Chaokoh-brand coconut milk (stir well before measuring)
1. Remove the heads and shells from the shrimp, reserving both. Devein the shrimp and rinse them well. Season the shrimp with salt and refrigerate.
2. Place the shrimp heads and shells in a medium saucepan, add cold water to cover, and bring to a boil over medium heat. Reduce the heat and simmer until the liquid is reduced to 3 cups, 25 to 30 minutes. Strain the stock and set aside.
3. Heat the oil in a 4- to 6-quart pot over medium-high heat until shimmering. Add the sliced onions and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic, turmeric, cumin, and pepper and cook until the garlic is lightly colored and the spices are fragrant, 2 to 3 minutes.
4. Add the reserved stock, the chile, tamarind paste, and vinegar and bring to a boil. Reduce the heat and simmer for 5 minutes.
5. Add the cauliflower and coconut milk and bring to a boil over medium-high heat. Season with salt. Reduce the heat and simmer gently until the cauliflower is just beginning to soften, 3 to 4 minutes.
6. Stir in the shrimp and cook until the shrimp are firm, 5 to 7 minutes. Remove and discard the serrano, if desired. Taste and adjust the seasoning. Serve hot.
Changing It Up
Sometimes I make this with fish instead of shrimp, using one 4- to 5-ounce (113- to 142-gram) halibut or fluke steak per person. (The steaks come from cutting a whole fish crosswise into 1/2 – to 1-inch-thick slices. It’s a very pretty cut, resulting in a nice oblong shape with a bone in the middle and the skin ringing the steak.) Use fish stock or plain water in place of the shrimp stock; the fish’s bones and skin add depth and richness to the curry, just as the shrimp shells do. Add the fish steaks where the recipe instructs you to add the shrimp and cook until the fish is opaque and flakes easily.
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine or broth
- ¾ teaspoon kosher salt, or to taste
- ⅛ teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 1 ¾ pounds large or extra-large shrimp, shelled
- ⅓ cup chopped parsley
- Freshly squeezed juice of half a lemon
- Cooked pasta or crusty bread
- In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons
Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Pinch ground white pepper
- 4 tablespoons water
- 1 tablespoon vegetable oil or peanut oil
- 8 cloves garlic, minced
- 1 large green or red chili pepper, stemmed, seeded and cut crosswise into thick rings
- 1 small white onion, cut into thin half-moons
- 1/2 cup packed sugar snap peas or snow peas, cut in half
- 10 peeled and deveined jumbo shrimp
- 2 small ripe tomatoes, cut into quarters
- Small handful Thai basil leaves (see headnote; may substitute a hefty handful of Genovese basil)
- Juice from 1/2 lime, for serving
Whisk together the fish sauce, oyster sauce, sugar, white pepper and 1 tablespoon of the water in a liquid measuring cup.
Heat the oil in a wok over medium heat. Once the oil shimmers, swirl to coat, then add the garlic. Stir-fry gently for 3 to 4 minutes, then add the chili pepper and stir to combine. Stir in the onion; increase the heat to high and stir-fry for 1 minute, until the peppers have softened a bit, making sure the garlic doesn’t burn.
Add the sugar snap peas or snow peas and the remaining 3 tablespoons of water; stir-fry until the water has evaporated. Add the shrimp; stir-fry for 1 minute, then add the fish sauce mixture, the tomatoes and basil; stir-fry, shaking the wok once or twice, just until the shrimp have become opaque and the tomatoes have barely wilted.
Remove from the heat; add the lime juice. Serve right away. 2 servings