Simple Jumbo Shrimp Recipes

[wade]

I get to cook dinner twice/week, and I'm running out of new stuff. There's a great fresh fish store nearby and I want to try shrimp- not fried. I'm talking about something I can whip together in 30 minutes with ordinary ingredients. Today I tried them sauteed with butter and scallions, garlic, and brocoli over fettucinni noodles. It was different and good but not what I'm after. Any thoughts? Thanks,

Kevin

[otter]

You will need to cut it down unless you have a large number of people that you are cooking for. Serve with linguini & butter sauce.

Shrimp with Mustard Sauce
16-20 servings
1/2 Cup Tarragon Vinegar
1/2 Cup Red Wine Vinegar
2 tsp. Freshly Ground Black Pepper
1/2 Cup Dry Mustard
4 tsp. Hot Red Pepper Flakes
4 tsp. Salt
1 Cup Vegetable Oil
!/2 Cup Minced Flat-Leaf Parsley
12 ea. Green Onions Chopped
5 lbs. Raw, 26/30 Shrimp, P&D
6 oz. Old Bay
Cucumber Slices
Crackers

In a 3 qt. bowl, whisk together first 6 ingredients. While whisking, slowly pour in oil until slightly thickened. Stir in parsley and green onions. Set sauce aside.Boil 6 qt. water with old bay for 3 or 4 min. add shrimp and cook until just pink.Drain shrimp and immediately stir into sauce. Serve with cucumbers and crackers

[wannacatchem]

boil....rip tails off, shell by hand...dip in butter/lemon....SNARF. might be good with something else, like baked potatoe, salad, cooked squash. But what do I know........

[ampersat]

When I have seafood out, particularly shrimp, I ask myself: how would this dish have tasted if it were chicken instead? Well, if it would have been that good with chicken instead of shrimp, why am I blowing my money on the shrimp?

But seriously, shrimp taste great all by themselves. Why ruin it trying to cover the flavor up with something else?

If you really want to cook up shrimp (like cocktail shrimp), a seafood ettouffe or gumbo is excellent. Oh yeah, you said quick and easy.

Afterthought: Take your jumbo shrimp and skewer them alternating with pineapple chunks and onion slivers and grill, brushing with teriyaki. Server over rice. Should be a hit!

[ 03-04-2004, 07:56 PM: Message edited by: ampersat ]

[StinkyH]

Emeril's Crawfish & Sausage Jambalaya (http://www.emerils.com/recipedb/recipepull.php?id=3094).

Substitute the crawfish with shrimp. I used the Reser's hot link sausage from Fred Meyers. Turned out grubbin! Will take a little bit more than 30 minutes but well worth it... least I think so. :smile:

StinkyH.

[HeavyMetal BankFisherman]

When I saw Jumbo, I thought Gumbo.

OYSTER GUMBO
1/4 cup extra virgin olive oil
3/8 cup flour
1 cups chopped onions
2 sliced scallions
1 cups chopped green bell pepper
1/2 cup chopped celery
1/2 pound okra cut in half "half of a frozen pack will work but fresh is best"
2 cloves garlic, minced
2 quarts fish stock or shrimp stock or unsalted chicken broth
1 teaspoon sea salt
1 teaspoon fresh ground mixed peppercorns
1/4 teaspoon cayenne pepper
1 bay leave
1/4 cup chopped fresh parsley
2 tablespoons fresh thyme
1 chopped thai chili pepper
1 japanese eggplant cut in 1/4 inch slices
1 pound medium shrimp, peeled and deveined
2 pints fresh oysters
Filé powder to taste
3 cups cooked long-grain white rice
Heat the oil in a large pot, add the flour, and cook the roux, stirring constantly, until it is a deep reddish-brown. Add the onion, bell pepper, celery, okra, and garlic. Cook, stirring constantly, until vegetables are tender.
Add stock, seasonings parsley, thai pepper, and thyme. Bring to a boil, then lower heat, simmer for 30 minutes over low heat. Add eggplant after 20 minutes.

Add the shrimp and oysters. Cook for 5 more minutes, just until the shrimp turn pink.

Place 1/2 cup cooked rice in a shallow bowl, and ladle gumbo over and around it. Sprinkle filé on each serving to taste.

I originally got this recipe off of the internet. I have modified it to fit my tastes and to serve six people.

Now I am getting hungry. Jumbalaya sounds good.

[ 03-04-2004, 09:54 PM: Message edited by: HeavyMetal BankFisherman ]

[Fish_N_Russ]

Heres a simple but tastey one.......

1 part paprika
1 part salt
1 part brown sugar
1/2 part cayenne pepper (ONLY if you like some heat)

ie.....1 Tablespoon of each, or 1 cup of each or ? It is a good general dry rub you can use on burgers to chops.

I use about 1/2-2/3 cup for 1lb of shrimp. Mix the rub and RAW shrimp together. You can make these up to 1 day in advance, as they do pick up more flavor the longer they stay in the rub.

Make yourself a pouch out of tin foil and put shrimp in it.......fold over edges and put on cookie sheet or directly on oven racks @ 350-375 for 10 minutes. Take out and let set for another 10-15 min, the steam will loosen the shells. Very tasty!

[id. painter]

This only works with the gient\large shrimp.Shell and devein the shrimp.
Take a package of regular bacon , cut it in half . Use a half slice of bacon and wrap the shrimp and stick it with a tooth pick.
Broil till bacon starts to get crispy, serve with butter for dipping. Awsome and easy. id. painter

[AuntyM]

Two of the simplest and tastiest methods of preparing shrimp.

The first is to toss them in a ziplock bag with some lemon pepper marinade and let it sit in the fridge for about 4 hours. Skewer and BBQ. Some might remember that from the Springer flotilla two years ago at Sand Is.

The second was from our first Cowlitz Flotilla. I fished too long and was too tired to do my planned recipe (OK, I had a few drinks too) with the shrimp I bought so one of the guys tossed them into the turkey fryer we had going. Drain them on a clean paper bag, peel and eat. The best shrimp I ever had! We've done that at two other flotilla's since and it's always great.

[Myles]

go to http://www.recipezaar.com/
type it in, look it up alphabetically, by ingredient, you name it. I just typed shrimp in the search and got 65 pages of listings :cheers:

But you must absolutely make the "Burnt Tongue Bar-B-Que Sauce" on ribs as described in the recipe. http://www.recipezaar.com/recipe/getrecipe.zsp?id=67025 I made it earlier this week, uuuummm.

Myles