Category Archives: shrimp

Honey Garlic Shrimp-Sally’s Baking Addition

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  • 1/3 cup honey or brown sugar
  • 1/4 cup soy sauce (we usually use reduced sodium)
  • 2 garlic cloves, minced (or 1 teaspoon jarred minced garlic)
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional for garnish: chopped green onion
  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and half for cooking the shrimp in step 3.
  2. Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, we usually steam broccoli and microwave some quick brown rice.)
  3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Shrimp Poke Bowl from main & vine

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2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1 tsp. sesame oil
1 tsp. fresh grated ginger
1 tsp. minced garlic
1 lb. medium shrimp, peeled, deveined, tails removed
1 Tbsp. canola oil
¼ cup mayonnaise
1 Tbsp. sriracha
½ tsp. lime juice
4 cups cooked brown or white rice, cooled to room temperature
3 cups assorted vegetables, (i.e. thin sliced cucumbers, shredded carrots, radish, seaweed salad, edamame, green onion, sliced jalapeno, etc.)
1 avocado, cubed
Pickled ginger
Toasted sesame seeds

  1. Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger and garlic. Pour ½ of the mixture over shrimp and allow to marinate at room temperature for 15 minutes. Set aside remaining soy mixture.
  2. Meanwhile mix together mayonnaise, sriracha and lime juice; refrigerate until ready to use.
  3. Heat a large skillet over medium-high heat; add oil. Remove shrimp from marinade; add to pan and cook 2-3 minutes tossing occasionally until shrimp just turns pink. Remove from heat and allow to cool; dress with reserved soy marinade. Store refrigerated.
  4. When ready to build a bowl add 1 cup of rice, top with ¼ of the shrimp, about ¾ cup of desired vegetables, ¼ of avocado cubes, and desired amount of pickled ginger and sesame seeds. Drizzle with spicy mayo.

Baked Greek Shrimp With Tomatoes and Feta from NY Times

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Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper

  • 2 pounds large ripe tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ pounds large shrimp, peeled and deveined
  • 4 ounces Greek feta cheese
  • ½ teaspoon dried oregano
  • 2 tablespoons roughly chopped mint

 

  1. Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  2. Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  3. Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  4. Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  5. Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Shrimp Cocktail Dip

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  • 3/4 pound frozen cooked shrimp (thawed, tails removed, divided)
  • 1/2 pound cream cheese (softened)
  • 1/3 cup cocktail sauce
  • 2 tablespoons prepared horseradish
  • 2 tablespoons chives (sliced, for garnish)
  • kosher salt and freshly ground pepper
  • butter crackers (to serve)
  • 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!

Shrimp Scampi Dip

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  • 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
  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. 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.
  3. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
  4. 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.
  5. Serve immediately.

Shrimp and grits from www.saveur.com/

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1 cup white or yellow stone-ground grits
3⁄4 cup grated cheddar
1⁄4 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 clove garlic, finely chopped
1⁄2 cup broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
1⁄2 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced
In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.
Heat oil in a 12″ skillet over medium heat.
Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

Bang bang shrimp pasta

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  • 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
  1. To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. 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.
  5. In a large bowl, combine pasta, shrimp and mayonnaise mixture.
  6. Serve immediately, garnished with parsley.

 

Messy Shrimp from foodie Helen

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1476540722 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.

shrimp and cauliflower curry from Floyd Cardoz

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  • 1 1/2 pounds144-145_Shrimp-Curry-with-Cauliflower_0/680 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.