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| Shrimp Scampi with Linguine |
8 oz. linguine
1 lb shrimp, peeled and divided
2 tablespoons olive oil
4 cloves garlic, minced
2/3 cup white wine
1/2 onion, minced
3 tablespoons fresh parsley, minced
2 teaspoons red pepper flakes
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Prepare linguine according to directions on package.
In large skillet heat olive oil. Add garlic, onion, and red pepper and saute until soft. Add shrimp and cook until firm, about 5 minutes. Remove shrimp.
Add wine to skillet and bring to a simmer. Add parsley. Let simmer gently. Drain pasta and toss with sauce. Serve. |
| Curried Shrimp and Onions With Rice |
About 1 cup long-grain rice
4 tablespoons olive oil
1 large onion, halved and cut into thin wedges
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon mustard seeds (yellow or brown)
Pinch cayenne or chipotle chili powder
About 11/2 pounds shrimp
Salt and freshly ground black pepper to taste
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Prepare the rice according to package directions.
In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the onion and cook, stirring occasionally, until golden and beginning to crisp at the edges, about 20 minutes.
Meanwhile, in a small bowl, combine the curry powder, coriander, cumin, cinnamon, mustard seeds and cayenne or chili powder; set aside.
Peel and de-vein the shrimp. Rinse the shrimp and pat them completely dry; set aside.
Add about 11/2 teaspoons of the spice mixture and cook, stirring constantly, until fragrant, about 30 seconds. Remove from the heat; scrape into a bowl and cover to keep warm.
Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons oil and as much of the remaining spice mix as desired and heat, stirring constantly, until fragrant, about 30 seconds. Add the shrimp and salt and pepper to taste and cook, turning occasionally to coat, until pink and cooked through, about 5 minutes, depending on the size.
To serve, divide the rice and shrimp among individual plates and spoon the onion mixture over the rice. Serve immediately. Serves 4.
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| Shrimp Etoufée |
This dish begins, as with all traditional Cajun dishes, with a roux - or the browning of flour in a fat or oil for use as a thickening agent.
Serves 3-4
1 cup fish stock or clam juice (any broth will do)
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
1 pound shrimp, peeled
1/2 cup chopped scallions, including the greens
4 tablespoon Louisiana Hot Sauce
1 small green Bell pepper, diced
1/3 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium tomatoes, peeled and chopped (do not substitute with canned tomatoes)
freshly ground black pepper and salt to taste |
To make the roux: heat oil in a heavy skillet over medium heat (not high!) until hot. Gradually stir in the flour and stir constantly until the mixture turns medium brown. Be very careful you don't burn roux. This could take 20 minutes. If you see dark flecks forming in the roux, its burnt and it is best to throw it out and start over.
Sauté the onions, garlic, celery, and bell pepper in the roux for five minutes. Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for fifteen minutes or until it thickens to a sauce. Add the hot sauce, shrimp, and scallions and simmer for an additional five minutes or until the shrimp are cooked. Salt and pepper to taste. Remove the bay leaf and serve over cooked rice.
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| Shrimp Fra Diavolo |
1 pound gemelli or other short tubular pasta (1.5 cups for 2 people)
2 teaspoons olive oil
1 medium onion (for about 3/4 cup chopped)
1 tablespoon minced garlic (bottled)
1/4 cup dry red wine (such as cabernet sauvignon)
1 can (14.5 oz) Italian-style stewed tomatoes
1 can (small - 8 oz) tomato sauce
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed, red hot peper or to taste (optional - use black)
1 pound already peeled, medium sized raw shrimp (if using cooked shrimp, just stir them into sauce and heat through). |
1. Cook pasta in 3 quarts boiling water, about 12 - 14 minutes, until tender.
2. Meanwhile, heat oil over medium-high heat in an extra-deep 12-inch non-stick skillet. Peel & coarsely chop the onion, additing it to the skillet as you chop. Cook, stirring from time to time, until the onion begins to soften, about 1 minute. Add the garlic; stir and cook for 30 seconds.
3. Add the wine. Cook stirring from time to time, for 2 minutes. Add the tomatoes with their juice, tomato sauce, Italian seasoning, and pepper. Cook until sauce comes to a boil. Add the shrimp. Stir and cook until the shrimp are just opaque through, about 3 minutes. Serve at once over hot, drained pasta.
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| Punjabi-Style Masala Shrimp |
3 tablespoons vegetable oil
1 tablespoon cumin seeds
2 to 3 dried red chiles, such as arbol
2 medium onions, sliced
3 tablespoons ground coriander
2 tablespoons minced peeled, fresh ginger
1 tablespoon minced garlic
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
Salt and freshly ground black pepper
6 medium plum tomatoes, diced
1 1/2 pounds Gulf shrimp, peeled and deveined
1 cup whole-milk yogurt, divided
Cilantro leaves, for garnish
Chopped fresh green chiles, any type - hot or not, for garnish |
Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)
When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.
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| Malabar Shrimp in Coconut Sauce (Meen Molee) |
2 tablespoons of light vegetable oil
1 teaspoon ground coriander
1/4 teaspoon or more of ground red pepper
1/4 teaspoon of ground mustard
1/4 teaspoon of turmeric
2 tablespoons of julienned fresh ginger
1 teaspoon thinly sliced garlic
1 tablespoon or more of julienned green chilies
2 bay leaves
1 cup shredded scallions, both the white and green part into 2-inch pieces
1 pound of large shrimps, peeled and deveined
1/2 cup rich coconut milk or cream
Juice of 1/2 lime
Coarse salt and freshly ground black pepper
Cilantro sprig for garnish |
| Heat the oil in a sauté pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, bay leaves, and scallions, in this order. Sauté stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb. |
| Baked Barbeque Shrimp |
3 Lbs. large, uncooked, unpeeled, deheaded, deveined shrimp
enough milk for soaking
1 cup unsalted butter - not margarine
1 jar BBQ Sauce (something smoky like Kraft)
½ cup ketchup
¼ cup hot sauce
1 tablespoon ground black pepper |
Wash shrimp in cool water and soak shrimp in milk overnight. Mix butter, sauces, ketchup and pepper in a saucepan and stir until boiling. Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour. Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).
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| Shrimp & Feta in Tomato Sauce |
2 tbs olive oil
12 uncooked jumbo shrimp, peeled and
deveined (you can use more, and not necessarily jumbos)
2 tbs butter
1/3 cups finely chopped red bell pepper
1 onion chopped
1 clove garlic chopped
4 bay leaves
14 oz can diced tomatoes, undrained
1 tbs tomato paste
1/2 tsp dried oregano or 2 tsp fresh chopped oregano
1 tbs fresh chopped parsley
salt and pepper
4 oz. can sliced black olives, drained
1/3 cup dry white wine, vermouth or dry sherry
1 tbs Worcestershire sauce
1/3 cup crumbled feta cheese |
Heat oil in large pot over medium heat. Add shrimp and cook 3-5 minutes till tender.
Remove shrimp to a baking dish. Add butter to fry pan and saute' bell pepper, onion, garlic together
about 4 minutes. Add tomatoes, paste, bay leaves, oregano, parsley and s & p. Simmer covered 15 minutes.
Then stir in wine, olives, and Worc. sauce.
Preheat oven to 350. Pour sauce over shrimp and sprinkle with cheese. Bake till cheese is melted, about
10 minutes. Serve hot over linguine or other pasta. Double recipe to serve 6-8 people. |
| Shrimp and Scallops with White Bean and Herb Sauce |
1/3 cup finely chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup packed fresh parsley leaves
1/4 cup packed fresh basil leaves
1 cup drained rinsed canned cannelini (white) beans
1/4 cup chicken broth
10 medium shrimp (about 6 ounces), shelled and deveined
1/4 pound bay scallops
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In a small saucepan cook the onion and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/2 cup of the beans and the chicken broth, simmer the mixture stirring for 1 minute, and in a blender puree it. In the saucepan stir together the puree, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the shrimp, seasoned with salt and pepper, for 1-1/2 to 2 minutes on each side or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and sauté them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it. Recipe courtesy of Cooking Live
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| Appetizer Shrimp Puffs |
6 Tblsp. butter
3/4 cup water
3/4 cup flour
1/4 tsp. garlic salt
3 eggs
1 cup shrimp, chopped
1/4 cup green onion, sliced
5 Tblsp. Parmesan cheese, grated, divided
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Melt butter in a saucepan with water. Bring to a full boil over medium heat. Immediately stir in flour and garlic salt all at once. Stir vigorously until the dough forms a ball and leaves the sides of the pan, about 1 minute.
Remove from heat and let stand for 5 minutes.
Stir in eggs, one at a time, blending well after each addition.
Stir in cooked, chopped shrimp, sliced green onions, and 3 tablespoons grated Parmesan cheese.
Drop by spoonfuls about 2 inches apart on ungreased cookie sheets.
Sprinkle with 2 tablespoons grated Parmesan cheese.
Bake in a 400º oven for 25 - 30 minutes, or until puffed and golden brown. Makes about 24
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Creamy Cajun Shrimp Pasta
Easy, elegant, spicy and only needs a salad to go with it. If needed, reduce Cajun spice to taste. |
1 (8 ounce) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup all-purpose flour
2 tablespoons Cajun seasoning
2 cups milk
1/4 teaspoon salt
1 tablespoon lemon juice |
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large heavy skillet over medium heat. Sauté shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk and cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
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