Shrimp recipes

Cafe Society
1

Shrimp. Ya gotta love 'em. These are some go-to recipes:

Jambalaya (Long recipe hidden in Summary)

Summary

• PREP TIME: 30 minutes
• TOTAL TIME: 1 hour 30 minutes
• YIELD: 6 servings, about 3 quarts

INGREDIENTS
• 24 medium peeled, deveined shrimp, about 1/2 pound, chopped
• 1/2 pound boneless, skinless chicken thighs, diced
• 1 tablespoon Creole seasoning (recipe below)
• 1/4 cup olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce
• 1 1/2 cups long grain rice
• 3 1/2 cups chicken stock
• 1/2 pound Andouille sausage, sliced
• Chopped green onion for garnish

DIRECTIONS
• Combine the shrimp, chicken and Creole seasoning in a bowl and toss to coat evenly. Set aside.

Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Stir in the shrimp and chicken mixture, and the sausage. Cover and cook for 10 minutes longer. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving. Stir in the green onion.

Creole Seasoning:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: ⅔ cup

Shrimp & grits
Scampi
Shrimp Alfredo (No recipe, because you just make your basic Alfredo sauce and add shrimp at the end.)
Shrimp po’boys (I use breaded shrimp, because I never feel like making them from scratch.)

I’ve pulled a bag of shrimp out of the freezer. I think in the next couple/few days I’ll make shrimp tacos/burritos. (Corn tortillas as God intended for mi esposa, and low-carb tortillas for me.) I’ll probably just season them with olive oil and taco seasoning. Lettuce, or cabbage? I haven’t decided. I’ll whip up some creamy Mexican fish sauce, of course. I might mash up some avocados, or else just slice them. (Not sure how soon the avocados I get today will take to be ripe enough.) And fresh lime wedges. Pico de gallo? It would be good. We always have too much though.

Another thing is I could skewer them and cook them on the barbie. That would be quick and easy, but I’d need to come up with something to eat with them

2

I’ll just get this out of the way…

(Damn “can’t embed media items” error)

3

Great minds think alike! (I was going to post the exact same video) “Shrimp is the fruit of the sea…”

We defrost the frozen ones, then sauté in olive oil, butter, salt/pepper and heavy on the fresh garlic. Then, top a salad with them while they are still warm!

4

I’m a big fan of shrimp creole, ever since I had it as a kid on a Florida vacation. Here is a good recipe.

5

Same here. I learned to make it in Louisiana in a class taught by a Cajun woman.

Shrimp Risotto
3-5 Shallots, chopped
3-4 Tbsp olive oil
2 Cups Arborio or other short grain rice
¼ Cup white wine or sherry
6 Cups broth or stock (chicken or fish work well with almost any risotto), heated
Fresh herbs of choice (I prefer thyme)
¼-1/2 Cup grated fresh Reggiano parmesan cheese
Cut up shrimp or scallops
Chopped mushrooms (optional)

Sauté the shallots in the oil. Add the two cups of rice and stir to coat. Allow to sauté for a couple of minutes. Add the wine and stir well. Turn the heat up to medium to medium-high, enough to keep the broth bubbling. Add two cups of broth or stock, stirring. Allow to boil until the stock begins to be absorbed. Add more stock and continue to cook, stirring the rice occasionally. Continue this process for about 15 minutes. At this point, start testing the rice for doneness. Fully cooked rice should be soft on the outside, with a firm kernel at center. Add the shrimp at this point. Add herbs and cheese and mix in. When rice is at desired doneness and is at the desired creamy consistency (no more than 20 minutes cooking time, add more liquid if necessary), remove pan from heat and cover for ten minutes.

I also put shrimp in my seafood paella, along with scallops, mussels, small clams and Spanish chorizo.

6

Maybe I’ll make some shrimp couscous. Cook a can of diced tomatoes with chilis and a bunch of spices 5 minutes, drop in a package of trinity (diced bell pepper, onion, and celery) for another 5 minutes. Cook the couscous separately and then shrimp cooked separately in white wine, garlic, and butter. Then mix it all together.

7

I nearly always make stock with the heads and shells, not only for the extra flavor but to avoid having to deal with the shells while eating. The Japanese and maybe other cultures eat shrimp with the shells. I’ve tried it. Not too unpleasant, but not very nice, either.

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This is one of our favorites and very simple to prepare:

Shrimp Tacos — SAM THE COOKING GUY

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This one’s a little different, but it’s delicious.

Black Beans with Shrimp – 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 3 large garlic cloves, minced
  • 1 fresh jalapeno pepper, seeded, finely chopped, or substitute as much sambal oelek as you like
  • 1 (14 ounce) can plum tomatoes, drained, chopped
  • 1⁄3 cup water
  • 1 tablespoon red wine vinegar
  • 2 teaspoons ground cumin
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon fresh ground pepper
  • 1 lb medium shrimp, peeled, deveined
  • 1 (15 ounce) can black beans, rinsed
  • 1⁄3 cup chopped fresh cilantro
  • sour cream, for serving

Directions

  1. Heat oil in large heavy skillet over medium-high heat.
  2. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
  4. Simmer covered 5 minutes.
  5. Gently stir in shrimp and cook just until pink, 2-3 minutes.
  6. Stir in beans and coriander and heat through.
  7. Serve hot or at room temperature, topped with a dollop of sour cream.
10

Very Simple Shrimp Recipe

Take a bag of frozen shrimp, almost any size. Defrost and drain.

Heat some EVOO in a large skillet and sauté the shrimp for a minute or so with stirring. Season lightly with salt, black pepper, cayenne. Sprinkle with lemon or lime juice.

Dump in a large jar of salsa (your choice) and let simmer for a few minutes. Be careful not to overcook the shrimp.

Remove from heat and serve over long-grain white rice. Enjoy.

If you want, you can add some chopped veg (onions, celery, peppers, garlic) at the stage of sautéing, but your salsa will probably have chunks of these already.

11

Garlic shrimp. Easiest recipe ever.

Peel / devein shrimp. Take some garlic (plenty of garlic, I’d say about one clove for every six shrimp or so), peel it, and cut into thin slices. Sautee the garlic in olive oil with some red-pepper flakes (to taste) until lightly browned. Throw in shrimp, cook until pink. You can add lemon juice or a splash of white wine at the end, but it’s just fine without.

Goes really well with gazpacho, this time of year.

12

What’s that from? :clown_face: :stuck_out_tongue:

I eat the shells. I take them off when I cook at home, but when we go out my wife lets me eat her shrimp tails. Yum.

That looks good. Sounds like maybe I should use cabbage when I make shrimp tacos.

I think you got that backwards. :wink:

13

Forrest Gump. That would be Bubba rattling-off all the shrimp dishes. The plan was to run a shrimp’in boat after the two of them got out of the army, but it wasn’t to be, sadly. The result IRL is this.

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I know. :wink:

15

Camarones a la Diabla. It’s pretty straightforward, and what I am most likely to order at a Mexican seafood restaurant:

I usually also add a bit of a stock cube to it, either chicken or shrimp, instead of salting. You can also look up other recipes – some will add cumin and Mexican oregano to it as well, but I like it pretty straightforward. Oh, and I will also sometimes add a couple dashes of Maggi seasoning. It’s flexible.

16

This is my go-to shrimp taco recipe. The spicy shrimp is perfectly balanced by the cool lime cilantro slaw.

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Marinade in olive oil, vinegar, garlic, basil, Worcestershire sauce, hot sauce (as I type those ingredients I realize that almost sounds like a salad dressing). Skewer and grill. I haven’t made that in forever, because like you say I can never come up with something else to have with them. I suppose coleslaw always works with seafood.

This is a recipe I got for someone on another now defunct board – it was meant to be an empanada filling, but making empanadas is a lot of work, so I just saute the ingredients and use it is a shrimp taco filling: Shrimp, chopped onion, serrano chili, grated carrot, cilantro, lime juice, salt

18

I’d have to leave out the hot sauce for The Missus.

[Side note: We’re having kebabs for dinner tonight. Shrimp will have to wait.]

19

Now that my garden is producing okra left and right, shrimp and andouille sausage gumbo is a weekly feast.Getting the brown roux just right is always tricky, but we’ll worth the effort!

20

I haven’t done this in a very long time but this recipe is great.