Category Archives: shrimp

Shrimp Tacos

Shrimp Tacos
Submitted by Meghann (meghann1046); Adapted from http://thepioneerwoman.com/cooking/2012/04/shrimp-tacos/

photo

Ingredients
2 Tablespoons Canola Oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 small can Enchilada Sauce
1/2 teaspoon Cumin
Slaw:
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
1 whole Jalapeno, Chopped
1/2 cup Whole Milk
1/2 cup Low Fat Mayonnnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 bunch Cilantro, Roughly Chopped
EXTRAS:
16 whole Corn Tortillas, Warmed
Pico De Gallo
Avocado Slices
Lime Wedges

Directions
SLAW
Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for a couple of hours if you have the time. (I make it the night before)
Before serving, toss in cilantro leaves.
SHRIMP
Heat canola oil in a heavy skillet over high heat. Throw in shrimp and toss around, cooking until opaque. Reduce heat to low and pour in the red sauce, stirring to combine. Stir in cumin and cook for another minute or two, then remove from heat.
TO SERVE
Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, and lime wedges and let everyone build their own tacos. Be sure to squeeze lime juice over the top at the end!

Instead of pico de gallo, I used mango-pineapple salsa. I also added some habanero hot sauce to the enchilada sauce when it was cooking.

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine from xmaryrickx
Source: Ina Garten/Food Network [This is the recipe that inspired this one a few entries below]

# Kosher salt
# 3/4 pound linguine
# 3 tablespoons unsalted butter
# 2 1/2 tablespoons good olive oil
# 1 1/2 tablespoons minced garlic (4 cloves)
# 1 pound large shrimp (about 16 shrimp), peeled and deveined
# 1/4 teaspoon freshly ground black pepper
# 1/3 cup chopped fresh parsley leaves
# 1/2 lemon, zest grated
# 1/4 cup freshly squeezed lemon juice (2 lemons)
# 1/4 lemon, thinly sliced in half-rounds
# 1/8 teaspoon hot red pepper flakes
Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Fettucine with Shrimp Scampi

Fettucine with Shrimp Scampi from FIA
Adapted from: Ina Garten/Food Network

Ingredients
½ pound fettucine (original recipe called for 3/4 pound of linguine, which I didn’t have on hand – 1/2 pound was plenty)
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (approximately 4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 teaspoon hot red pepper flakes

Directions
Bring pot of water to boil, add pasta, and cook for 7-10 minutes or until desired doneness.

In a large skillet, melt the butter and olive oil over low-medium heat. Add the garlic and sauté for 1 minute. Add the shrimp and pepper, and sauté until the shrimp have just turned pink – approximately 5 minutes. Stir often and be careful not to overcook!

Remove from the heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine, then pour over drained pasta. Toss together and serve immediately.

Note: Original recipe called for salt to be added to the dish, which I omitted by accident and was so glad that I did – I don’t think it would have needed it at all.

Penne with Shrimp and Herbed Cream Sauce

Penne with Shrimp and Herbed Cream Sauce from JVeaux
Source: Giada de Laurentiis/Food Network

This is a recipe I totally stole from the Food Network, so I take no credit, but it is soooo good I had to share. It makes for a very impressive dinner if you have guests over, and it’s super easy!

Ingredients
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Notes: The clam juice can be substituted with seafood stock (you can make a quick one with the shrimp shells if you don’t want to buy a bottle of clam juice). The canned tomatoes can be substituted for sun-dried tomatoes (packed in oil), just reduce the ounces a bit – both ways are very good.

Deceptively Easy Shrimp Scampi

Deceptively Easy Shrimp Scampi from VileyGirl

1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley

Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Make sure you don’t overcook the pasta as you need a firm noodle (haha) to hold up when you toss in the other ingredients. Reserve 1 cup pasta-cooking water (DON’T FORGET!!), then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

My own two cents – Double the wet ingredients and the spices to taste to make extra sauce. 1 – this will save you if you forget to save the pasta water, and 2) it’s delicious spooned over italian bread and lightly broiled in the oven.

Shrimp Pasta

Shrimp Pasta from FIA

Ingredients:
Angel hair pasta – eyeball enough for however many you’re feeding (I made too much – I always make too much pasta)
7-10 medium shrimp per person tails and skin off
12-14 grape tomatoes cut in half
2 cloves garlic minced
2 tsp fresh parsley chopped fine (I used about a teaspoon of dried)
1 tsp red pepper flakes
Salt & pepper to taste
Enough olive oil for pan and saute
Juice of one to two lemons depending on size

Directions:
Heat pan and warm up olive oil. Once warm add garlic. Saute 3 minutes. Once sauteed add lemon juice and red pepper flakes. Saute 2 mins more. Once cooked down a bit, add tomatoes, shrimp and parsley. While shrimp are cooking, cook pasta to desired softness. Drain pasta and toss with shrimp and lemon/garlic sauce.

Beach Shrimp

Beach Shrimp from Linzee
Source: June issue of Southern Living

3 lbs of large in the shell shrimp
1 16oz bottle of Italian salad dressing
2 garlic cloves pressed
1 1/2 Tbsp pepper
2 lemons
1/2 chopped fresh parsley
1/2 c butter

Mix the Italian dressing, garlic and pepper in a 9×13 baking dish. Add shrimp and toss to coat. Cut lemons in half and squeeze juice over shrimp. Put lemon halves in pan with shrimp. Sprinkle parsley over shrimp and then dot with butter pads.

Bake in 375 oven for 25 minutes. Serve hot from the oven in the pan!

Serve with french bread to soak up the juice in the pan!