Favorite Shrimp?
Bumblebeez SC Zone 7
8 years ago
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Your Favorite Shrimp Pasta Recipe?
Comments (20)Here's a good one posted by Nancy. HOT GARLICKY SHRIMP WITH ASPARAGUS & LEMON (Nancy) 1 lb shrimp (21-25 per lb) peeled, deveined, rinsed and patted dry 3/4 tsp kosher salt, more as needed Freshly ground black pepper 1 lemon....note... we thought it could have used more lemon 6 Tbs extra-virgin olive oil 4 medium cloves of garlic, thinly sliced 3/4 lb asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups) 1/8 to 1/4 tsp crushed red pepper flakes 2/3 C low-salt chicken broth 1/2 tsp cornstarch ~Sprinkle the shrimp with a scant 1/4 tsp salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice. ~Put a 12-inch skillet (not nonstick) over medium-high heat for 1 1/2 minutes. Add 2 Tbs of the oil and once it is shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1 1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked. ~Reduce the heat to medium, add the remaining 4 Tbs of oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 sec. Add the asparagus, lemon zest and red pepper flakes, sprinkle with 1/2 tsp salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes. ~In a small dish, whisk together the cornstarch with 1 Tbs of water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs of lemon juice and the add salt, pepper, and additional lemon juice to taste. Serve immediately. Note.... The recipe says that it serves three.... and if you serve as is (without starch) that would seem about right. The picture of the dish (on the mag cover) shows it with fettucini. This would then easily serve four. We also added some chopped parsley at the very end. Ginger_St_Thomas Woodie, we've not seen a posting from Ginger in ages. I always wonder what happened when people just seem to drop out. Michelle...See MoreGiant Shrimp
Comments (12)I don't really like shrimp. The exception is our local spot prawns which are just in season for about six weeks in the spring. I left the shells on, but totally cleaned and split the prawns so that they would be easy to eat. The shells support the prawn, stopping it from curling and does contribute to the flavour of the finished dish. I also like coconut shrimp/prawns. Coconut Shrimp/prawns can be served as either an appetizer or a main course. Home Cookin Chapter: Recipes From Thibeault's Table Shrimp - Coconut-Crusted Fried Shrimp ===================================== 24 uncooked jumbo shrimp/prawns (about 1 1/2 pounds), peeled, deveined, tails left intact 1/3 cup cornstarch 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 2 cups sweetened shredded coconut 3 large egg whites Vegetable oil (for deep-frying) Pineapple-Apricot Salsa . Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350ðF. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping. PINEAPPLE-APRICOT SALSA 1 cup finely chopped peeled cored fresh pineapple 1/2 cup finely chopped red onion 1/2 cup apricot-pineapple preserves 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1 1/2 tablespoons minced seeded jalapeño chili Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Makes about 1 3/4 cups. Bon Appétit...See MoreFavorite cold shrimp recipe/method?
Comments (22)How about Pickled Shrimp? They can be done a couple of days ahead. Serve in a pretty bowl with crackers alongside. Pickled Shrimp 7 1/2 cups water 2 1/2 pounds unpeeled fresh shrimp 3 medium onions, sliced Fresh ground pepper Whole peppercorns 4 bay leaves 2 whole cloves garlic, peeled 1 cup cider vinegar 1 tablespoon lemon juice Bring the water to a boil in a large saucepan. Add the shrimp and cook until just pink, no more than 3 to 5 minutes. Drain well and rinse in cold water to prevent further cooking. Peel and devein shrimp, leaving tails on. In a large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar and lemon juice over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to 2 weeks. Turn jar upside down to remix every other day or so. Serve chilled as an appetizer. * Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly. PD says they'll keep for 2 weeks. Hugh Acheson in Saveur says a week - http://www.saveur.com/article/Recipes/Pickled-Shrimp. I'd go with a week or less. Here is a link that might be useful: Paula Deen's Pickled Shrimp...See MoreCare to share your favorite shellfish pasta recipe?
Comments (29)More good stuff. Thank you everyone. Blizlady, Not sure what the origins of this salad is but my beloved Mom made it for as far back as I can remember; I think my my Grandmother made it too. This is a very basic recipe that highlights the freshness of the ingredients. You may be disappointed to learn that it doesn't call for mayo, but I urge you to give it a try. The flavors are fresh and bright. It is not Christmas Eve without it and everyone looks forward to it. The measurements are only a guess, it really is done to taste. Mom's Shrimp Salad 3-4 lbs jumbo boiled shrimp*, cut into 4 pieces crosswise. 4-5 stalks celery, sliced about 1/4" thick (on a slight bias). Cut the wider part of the stalk into two pieces lengthwise before slicing. 2-3 garlic cloves, minced (I used a garlic press) Juice of 1 - 1 1/2 lemons Good quality extra virgin olive oil Kosher salt Toss shrimp, celery, garlic together. Add lemon juice and drizzle a few tablespoons olive oil. Lightly salt,toss. Serve chilled or room temp. *I buy the 4lb bags of shrimo at Costco, the ones that are by the fresh fish and sometimes sold at the kiosk. They are already deveined and cleaned; one only has to defrost (I defrost them in cool water) and remove the shells. To a pot of water I add lemon slices, pepper corns, bayleaf, and any other herb or spice I feel like including (coriander is good too). Once at a boil, I add some salt. Add shrimp and wait until pot returns to a boil. Check for doneness every so often. Once done, drain in colander and rinse with cold water. To trim shrimp, remove the 'beard' (its the overcooked flap of overcooked shrimp where the head was), and pull off the strips that looked ragged along each side of the slit. The cats are treated to these scraps. Sue...See MoreBumblebeez SC Zone 7
8 years ago
User
8 years agoLocal spot prawns are the only "shrimp" I buy. Unfortunately, they have a very short season here in the spring.
eld6161
8 years agobabbs50
8 years agonerdyshopper
8 years agoUser
8 years ago
marilyn_c
8 years agodocsknotinn2day
8 years ago
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