Clean & devein 1 lb shrimp ( enough for 2, 4, etc people)
In a wok (on medium to medium high), add:
*1 TBS butter
When melted, add
*garlic to taste (I like a lot of garlic so I would put in several
*cloves chopped finely or put through a garlic press - if you're lazy you can buy jars of minced garlic)
Stir quickly till all shrimp has turned pink
*Add 1 cup fresh corn (or thawed frozen)
Stir quickly to heat through
*Add 1 cup salsa (I prefer hot - choose your own strength)
Stir quickly to heat thoroughly
Serve with Black beans, fresh tossed salad with crumbled blue cheese & warm flour or wheat tortillas
Clean & devein 1 lb shrimp ( enough for 2, 4, etc people)
2 cups regular-strength chicken broth
2 medium-size tart apples (peeled, cored and chopped)
1 large onion (chopped)
1/2 tsp curry powder
1 large red bell pepper (stemmed and seeded)
4 cups cold buttermilk
1/4 cup lime juice
1 1/2 cups cooked corn kernels
1/2 cup minced fresh cilantro
1/3 lb. tiny cooked shrimp
Cilantro Sprigs (optional)
In a 4- to 5- quart pan over high heat combine broth, apples, onion, and
curry. Cover and bring to a boil, then simmer until apples mash easily (about
30 min). Let cool, then cover and chill until cold, at least 3 hours or up to
a day. Smoothly puree mixture in a blender or food processor.
Cut a few thin slivers from bell pepper and set aside; dice remaining pepper
and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of
corn and minced cilantro. Ladle soup into bowls and top with shrimp, remaining
corn, bell pepper strips, and cilantro sprigs.
1/4 c olive oil 1/2 t oregano
1 T garlic, minced or crushed 1 lb peeled and deveined shrimp
1 1/3 c medium chopped tomatoes 1/2 t red pepper flakes
1/3 c dry white wine 1/2 lbs rigatoni (raw)
salt and pepper 1/3 lbs feta cheese, crumbled
1/3 c fresh basil (1 1/2 c dry)
Preheat oven to 400 F. Set a large pot of water on the stove to boil.
In a large bottomed pot, saute the garlic in half the olive oil. Cook
briefly, then add the tomatoes. Cook briefly, then add the wine, salt,
pepper, basil and oregano. Simmer on low heat for about 10 minutes.
Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle
with pepper flakes as they cook. Remove the shrimp from heat when they
lose their opacity. Put the shrimp in a baking pan. Sprinkle with
crumbled feta. Spoon tomato sauce over feta. Bake about 10 minutes.
Meanwhile cook rigatoni. To serve, spoon mixture over rigatoni. Serves 2.
Jane T. Waddell
This can be VERY spicy!
Spicy Broiled Shrimp
Served over Pasta
1 lb medium size Shrimp (I used peeled, some may preferred unpeeled)
3 T butter
3 T olive oil (best quality you have)
3 cloves garlic, minced (more if preferred :)
1/2t ground white pepper
1/2t red pepper flakes
1/4t Cayenne pepper
1/4t dried oregano (or 1/2 t fresh minced)
1/2 lemon - juice of
1/2C Parmesan cheese
5 T Italian bread crumbs (or bread crumbs with a little salt, pepper, oregano and basil added).
1/4C parsley - minced
salt - to taste
1 lb cooked fettucini or linquini
Melt butter with the olive oil in a saute pan that can be used under
the broiler and that is large enough to hold the shrimp in a thin
When mixture is hot, add the garlic. Toss about and don't let it
burn. While it cooks, add the white pepper, red pepper flakes,
oregano and cayanne pepper, stir well. When garlic looks cooked but
not brown (3 minutes), add the shrimp. Toss the shrimp about in the
pan, coating with the spiced oil. Add the lemon juice and keep
tossing over the heat. Quickly add the parsley, bread crumbs and
parmesan. Toss to coat completely. The shrimp should now be bright
pink and cooked through.
Place the pan under the broiler until cheese looks melted and the
smell infuses your kitchen (1-2 minutes). Taste and adjust seasoning
if necessary (will probably need a bit of salt).
Serve over the cooked pasta, with additional parmesan sprinkled over
2 lbs baby shrimp
3 T butter
1 C onions, chopped coarsly
1 C green pepper, chopped
1 C chopped zucchini
1 C chopped celery
2 cloves garlic, pressed
4 large tomatoes,chopped
8 oz tomato sauce
1/2 tsp pepper
2 tsp shredded fresh lemon peel
1/16 tsp cloves
1 bay leaf
1 tsp thyme
1 tsp honey
In a large saucepan, sautee onion, green pepper, zucchini, and celery till
tender in butter. Add garlic & tomatoes, bring to a boil. Reduce heat & add
tomato sauce, pepper, lemon peel, cloves, bay, thyme, and honey. Simmer
15-20 minutes, stir frequently. Stir in shrimp & heat thoroughly. Serve
over hot rice. Add hot pepper sauce if desired.
Celina da Rocha Azevedo
variation of a recipe from The New Orleans Cookbook by Rima & Richard Collin
1 c (2 sticks) margarine
1/2 c vegetable oil
1/2 c chicken broth (canned is fine)
4 t finely minced garlic
5 whole bay leaves, torn into pieces
4 t dried rosemary, crushed
1 t dried sweet basil
1 t greek oregano
1 t dried thyme
1/2 t salt
1/2 t (or more) cayenne pepper
4 t paprika
1 1/2 t freshly ground black pepper
1 T fresh lemon juice
2 lb whole fresh shrimp in the shell (with heads if possible)
In a heavy saute pan or saucepan melt the margarine, then add the oil and
mix well. Add all the other ingredients except the shrimp and broth, and
cook over medium heat, stirring constantly, until the sauce begins to boil.
Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently,
then remove the pan from the heat and let it stand, uncovered, at room
temperature for at least 30 minutes. Add the shrimp to the sauce, mix
thoroughly, and put the pan back on the burner. Cook over medium heat for
6 to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking
the pan back and forth to mix. Preferably, place the pan into a preheated
450 deg F oven and bake for 10 minutes. OR simmer loosely covered on the
stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with
about 1/2 c of the sauce ladled over each one. You will need bibs and lots
of bread to sop up the sauce. Also, fingers are a necessary eating
utensil. A good side dish is quartered red new potatoes, baked in olive
oil, lemon juice, salt, pepper, and several bay leaves. A green salad and
bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings.
This is my adaptation of what I think was a Paul Proudohme(spelling?) recipe.
Cajun Shrimp(2 servings)
1 lb. shrimp(3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)
Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and
worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring
and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and
reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce
spooned over the top.
From: Sarah Henderson firstname.lastname@example.org
- 1/2 cup Major Grey's chutney
- 2/3 cup fresh lime juice
- 1/2 cup vegetable oil
- 1 teaspoon cayenne
Dressing may be made 1 day ahead and chilled, covered.
Bring dressing to room temperature before using.
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seeds
- 4 garlic cloves, crushed
- a 1 inch piece fresh ginger root, peeled and chopped
- 2 fresh serrano or jalapeno chilies, seeded and chopped (wear rubber gloves)
- 1/4 cup plain yogurt
- 1 teaspoon freshly grated lime zest
Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
- 2 pounds medium shrimp (about 50), shelled and deveined
- 1/4 cup vegetable oil for frying
- 6 cups packed tender watercress sprigs, washed well and spun dry.
- 3 red bell peppers, cut into julienne strips
- 2 firm-ripe mangoes, peeled and cut into julienne strips
Marinate shrimp at room temperature 15 minutes.
Alternatively, shrimp may be marinated, covered and chilled up to 1 day.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes.
Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly.
In a large bowl gently toss together shrimp , watercress, coriander sprigs, bell peppers, mangoes, and dressing.