Shrimp with Garlic and Butter

Shrimp with butter, garlic and green onions.

  • 1 pound butter
  • 3 bunches scallions, chopped
  • 12 medium cloves garlic, chopped
  • 1/2 cup chopped parsley
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups dry sherry
  • 1 1/2 pounds medium to large shrimp, peeled and deveined
  • 2 sweet red bell peppers, cut in thin sticks
  • chopped parsley, for garnish

Shrimp with Parsley and Lemon

An easy shrimp recipe with parsley and butter.

Melt butter in a large skillet; add shrimp. Simmer slowly until shrimp is tender and pink. Sprinkle lemon juice and parsley over shrimp; toss lightly.

  • 4 tablespoons butter
  • 1 1/2 pounds shrimp, shelled and deveined
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley

Shrimp With Pasta

Pasta with shrimp and garlic.

  • 1/2 lb angel hair pasta
  • 2 TB butter
  • 2 TB olive oil
  • 2 garlic cloves, minced
  • 12 med shrimp - cleaned
  • pinch salt
  • pinch pepper
  • 1 1/2 TB parsley
  • 1/6 cup Parmesan cheese
Cook spaghetti per package directions. Meanwhile, heat butter and olive oil over medium heat. Add garlic, cook until golden. Discard garlic. In garlic oil, add shrimp, salt, pepper, 1 TB parsley. Cook over medium heat until shrimp turn pink. Remove saucepan from heat. Toss with drained spaghetti, Parmesan and remaining parsley. Serve immediately with garlic cheese bread. Serves 2. Original recipe by Tonya.

Shrimp Pockets

  • 1/2 pound raw shrimp, shelled and deveined, finely chopped
  • 3 tablespoons chopped water chestnuts
  • 1 teaspoon minced ginger root
  • 1 tablespoon slightly beaten egg
  • 1 teaspoon cornstarch
  • 2 teaspoons soy sauce
  • Bread or pita pockets (sliced)
Cut the crusts off the slices of bread and let them dry a little before using.

Finely chop the shrimp, water chestnuts, and ginger, then add the soy sauce, egg, and cornstarch.

Spread the mixture on the bread or in the pitas, and place on the Franklin's sandwich side.

Cook until the bread is toasted and the shrimp mixture inside is warm.

Shrimp Louis

  • 2 eggs
  • 3/4 lb. packaged salad
  • 1 lb. cooked shrimp , thawed and drained
  • 1-1/4 cups Thousand Island dressing
  • 1/4 cup chives, chopped
Place eggs in a saucepan with water to cover.Bring to a boil over high heat.

Reduce heat to medium low and cook 10 minutes.

Transfer eggs to a bowl of cold water to cool.

Arrange lettuce on serving plates.

Divide shrimp equally on plates.

Spoon dressing over shrimp.

Shell and slice egg and arrange around shrimp.

Sprinkle with chives.

Two-pepper shrimp

  • 1 pound uncooked large shrimp , peeled, divined
  • 4 tablespoons dry white wine
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon dried crush red pepper
  • 8 tablespoons rice vinegar
  • 2 cups plus 2 tablespoons cold water
  • 5 cups shredded romaine lettuce
  • 8 radishes, trimmed, thinly sliced
  • 1/2 cup bottled clam juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 4 teaspoons vegetable oil
  • 1 pound onions, thinly sliced
  • 1/2 cup drained canned diced tomatoes
  • 1 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley

Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl.
Cover and chill 30 minutes.
Drain, reserving marinade.
Pour 7 tablespoons rice vinegar into another large bowl.
Add 2 cups cold water to bowl.
Add shredded lettuce and radishes.
Let stand 5 minutes.
Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend.
Add cornstarch, salt and sugar; whisk until cornstarch dissolves.
Whisk in reserved shrimp marinade.
Set aside.
Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat.
Add shrimp and sauté until just cooked through, about 2 minutes.
Using slotted spoon, transfer shrimp to plate.
Heat remaining 2 teaspoons oil in same skillet over medium-high heat.
Add onions and sauté until beginning to soften, about 4 minutes.
Add remaining 2 tablespoons water and stir 1 minute.
Add tomatoes and garlic and stir 30 seconds.
Re-whisk clam juice mixture to blend.
Add to skillet and boil until sauce thickens, about 1 minute.
Add shrimp and parsley and toss to coat.
Season to taste with salt and pepper.
Remove from heat.
Divide lettuce and radishes among 4 plates.
Spoon shrimp mixture and sauce over and serve.4 servings

Spicy shrimp

  • 1-1/2 lb Cleaned shrimp
  • 1-1/2 cups Chicken Bouillon
  • 1/2 cup Red Vinegar
  • 1 Sliced Onion
  • 2 tsp Dry Mustard
  • 1 tsp Hot Sauce
  • 1/2 tsp Thyme
Combine all ingredients in a saucepan.
Bring to a boil; reduce heat and simmer till shrimp turns pink.
Remove and allow to cool, then chill.
Drain off liquids.
Serve with lemon slices and parsley.

Caribbean Coconut Shrimp

1 lb shrimp - peeled and divined

3/4 cup flour
1 egg
1/2 Tbsp baking powder
1/2 cup beer

1/4 cup flour
1 1/2 cups dried grated coconut
1 Tbsp salt
1/2 Tbsp ground black pepper
1/2 Tbsp cayenne (or ground chilies)
1/2 Tbsp paprika
1 Tbsp garlic powder
1/2 tsp dried thyme
1/2 tsp oregano

Dip shrimp individually into the batter and then roll in the coating.
Deep-fry. Allow to drain on paper towel.

Serve with various dips: honey/soy sauce/tabasco, honey/ mustard
or marmalade/ginger.

Quick Chilli Shrimp Pasta

  • 2 cups of cooked, peeled, and ready to eat shrimp
  • 1 clove garlic crushed
  • 1 tablespoon deseeded and chopped chili
  • 1 tablespoon olive oil
  • Juice of one lemon
  • Fresh chopped parsley to garnish
  • Salt and pepper to taste
  • Whole wheat spaghetti for four
Cook and drain the spaghetti according to package instructions and set aside.

Heat the olive oil in a non stick pan and add the garlic and chili, stir over low heat for approximately 1 minute. Add the lemon juice and shrimp and heat through for a minute or so. Toss the mixture and spaghetti together, add salt and pepper to taste and garnish with a little parsley and serve.

Shrimp Fritters 2

  • 3 tablespoons butter
  • 1 pound medium shrimp, peeled and deveined
  • 4 green onions, finely chopped (include tops)
  • 1 bell pepper, seeded and finely chopped
  • 1 small hot or mild chili pepper, seeded and finely chopped
  • 2 cups mashed potatoes
  • 2 eggs, beaten
  • salt and pepper, to taste
  • 1 cup fine dry bread crumbs
  • vegetable oil, for deep frying

Preparation: Melt butter in skillet over medium heat; add the shrimp and cook until pink (2 to 3 minutes depending on size). Remove shrimp from skillet with a slotted spoon, cool slightly, then chop. Set aside.

Add the green onions, bell pepper and chili pepper to the butter remaining in the skillet. Saute over medium heat until vegetables are just softened, about 3 minutes. Add mixture to the mashed potatoes and mix well. Stir in the chopped shrimp and beaten eggs. Season to taste with salt and pepper. Stir in some of the bread crumbs, if needed to make the dough stiff enough to form into balls. Shape mixture into 2-inch balls. Put the bread crumbs in a shallow bowl. Roll the shrimp/potato balls in the crumbs. Cover and chill for at least 30 minutes or up to 4 hours. Heat oil in a deep fryer or heavy pot to about 360 degrees. Fry the balls 3 or 4 at a time for about 4 minutes, or until browned and crispy on the outside. Remove balls to paper towels; drain and serve immediately.

Makes about 2 dozen small fritters.

Shrimp Fritters 1

  • 2 egg yolks
  • 1/2 cup milk
  • 1 1/2 cups sifted flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon paprika
  • 2 tablespoon chopped parsley
  • 1/2 cup fresh white bread crumbs
  • 2 tablespoon finely minced onion (cooked)
  • 2 tablespoon finely minced green pepper (cooked)
  • 1 cup cooked, chopped shrimp (cooled)
  • 2 egg whites stiffly beaten
  • Optional Ingredients!
  • 1/4 cup creamed style corn (drained)
  • 2 tablespoon old bay seasoning, from Maryland. Can be found in more supermarkets.
Preparation: Beat the egg yolks until light: then add the milk, sifted flour, baking powder, salt, white pepper and paprika.

Mix with a few swift strokes.

Fold in the remaining ingredients, taste for seasonings and adjust as you like.

Refrigerate the mixture for 30 minutes, then deep fry by placing golfball size nuggets in 375 degree oil.

Note: You may adjust the ingredients as you like. If you don't like green peppers leave then out. If you like onions you may add them in place of the peppers. Don't increase the volume of ingredients with out proportionately increasing the other ingredients, otherwise the fritters will fall apart when frying. To make clam fritters replace the shrimp with clams.

Hangover Shrimp

1 32oz. can V-8 juice
1 cans beer
3 to 6 jalapeño peppers (you can substitute habaneras)
1 large onion chopped
1 tsp. salt
2 cloves garlic, chopped
3 lbs. shrimp, peeled and divined

Place all ingredients, except shrimp, in a large pot and bring to a boil. Add shrimp and remove from heat. Let stand about 20 minutes. Drain and chill shrimp.

Shrimp Stew

  • 2 cups water
  • 1 cup long grain white rice
  • 1 Tbs. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. canned crushed tomatoes
  • 1 tsp. dried oregano
  • 1/2 tsp. marjoram
  • 3-3/4 cups chicken stock
  • 3/4 cup dry white wine
  • 1 lb. medium shrimp , peeled and deveined
  • 1 cup frozen corn, thawed
  • 1/2 green bell pepper, seeded and chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup cilantro or parsley, chopped
  • 1 lime, cut into wedges

Boil water in a medium saucepan over high heat.

Stir in rice, and salt and pepper to taste.

Immediately reduce heat to low.

Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed.

Remove from heat.

Let stand 10 minutes.

Heat oil in a heavy non-reactive saucepan over medium heat.

Sauté onion and garlic 4-5 minutes or until they begin to turn golden.

Stir in next 5 ingredients.

Bring to a boil.

Reduce heat to low.

Cover and simmer 15 minutes.

Add remaining ingredients, except cilantro and lime.

Season with salt and pepper to taste.

Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout.

Divide stew among individual serving bowls.

Place 3/4 cup of cooked rice in center of each bowl.

Garnish with cilantro and lime.

Tomato Shrimp Stew

  • 1-1/2 lbs. canned crushed tomatoes
  • 1 lb. zucchini, chopped
  • 4 cups vegetable stock, hot
  • 2 Tbs. unsalted butter
  • 3 Tbs. all purpose flour
  • 3/4 tsp. pepper 3
  • /4 tsp. nutmeg
  • 1/2 tsp. sugar
  • 1 Tbs. parsley, chopped
  • 1-1/2 lbs. medium shrimp, peeled and divined, thawed if frozen
  • 1 cup seasoned croutons

Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan.
Bring to a boil over high heat, stirring frequently.
Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft.
Melt butter in a small heavy saucepan over medium heat.
Whisk in flour with a wooden spoon to make a smooth paste.
Whisk in 1/4 cup of the soup liquid and mix thoroughly.
Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth.
Increase heat to medium high.
Stir in remaining stock, stirring constantly until mixture comes to a boil.
Remove from heat and add remaining ingredients, except croutons.
Simmer another 3-4 minutes until shrimp are just cooked.
Serve with croutons.


True shrimp are small, swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water.

Shrimp preparation

To deshell the shrimp, first hold onto the tail while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. The "vein" is then removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing one to pick out the dark ribbon-like vein with a pointed utensil. Then rinse the shrimp under cold running water. If the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. Shrimp is best if cooked very briefly, allowing only enough time for the meat to lose its translucency. It quickly becomes rubbery and unappetizing if overcooked, and the line between cooked and overcooked is very thin.

Wild Caught Shrimp

I’m thinking back to the shrimp boat scenes in the movie "Forrest Gump" and I seem to remember a few shots of the shrimp haul by his boat where this huge netfull of shrimp is dumped on board. How easy it seemed: Drag a net for a while along the bottom and pull up a few thousand pounds of ready to eat crustaceans. Sadly, in reality this is not the case.

Most shrimp fishing is done using an otter trawl. This is a fine-meshed net dragged behind a boat which skims the ocean bottom in hopes of scooping up as much shrimp as possible in each pass. An otter trawl may have an opening up to sixty feet wide as it scours the ocean bottom picking up anything in its path. The shrimp you eat are benthic animals that live among grass beds, coral reefs and sandy bottoms. They are not free-swimming animals like their relatives the krills, famous as the main staple of baleen whales.

Otter trawl

Benthic otter trawling is perhaps the single most destructive type of fishing method when it comes to "bycatch". This term refers to the unwanted fish and invertebrates that are caught along with the target species. You would think that bycatch would be easy to deal with since you could simply throw back what you don’t want and keep the rest. But this is not how it works. For several reasons.

First we have productivity. Boat owners depend on a certain tonnage of sellable catch to cover their costs and hopefully make a profit. When you consider that a shrimp boat’s haul may contain as much as ten pounds of bycatch for every pound of shrimp, no businessman in his right mind would pay his crew to take the time and energy needed to release the unwanted animals unharmed. Economics dictates that you freeze the targeted catch as soon as possible and get the net back in the water.

Second, although shrimp may be found in dense numbers in favorable habitats, they do not form schools as many commercial finfish do, nor do they live in colonies like many species of mollusks. To catch a worthwhile amount of an animal with behaviors like shrimp requires the boat to cover a lot of ground. Covering a lot of ground means that many, many non-target species get caught up as well.

Third, even if some ecologically-minded boat owner decided on a "catch and release" policy for all of the unwanted haul (he’d go broke), the time the bycatch spends out of water before the crew can pick out the valuable shrimp and then release the rest, as well as the injuries caused by being dumped onto a boat deck with thousands of pounds of other creatures, would make survival rates inconsequential.

So, what happens to the bycatch? In general, after all the shrimp have been picked out of the giant pile of biomass on the deck and quickly frozen to preserve them, the crew shovels or hose-sprays the rest of the catch overboard. Pretty much nothing survives. Of course, because the bycatch is left dead and dying at the bottom of the sea these animals are basically out of sight, out of mind. Imagine the outrage if a hunter searching for a deer killed nearly every bird, mammal, reptile and insect in his path. And simply left them lying dead on the ground.

Tropical shrimp live in much more diverse and fragile environments than those species found in the temperate Atlantic or Pacific. The damage that tropical trawling can do to bottom habitats can be summed up simply with a term some ecologists use for the destruction left behind in the wake of a passing shrimp boat: "Coral Decapitation". Temperate shrimp, on the other hand, live in less vulnerable habitats that are able to rebound from the damage done by a trawl (assuming it is given the chance to recover, that is) much quicker than a tropical reef or grass bed.

These Alaskan shrimp are caught
with smaller bycatch problems
than southern varieties.

Now, I’m not dismissing the bycatch issues associated with northern shrimp fishing, but consider this one truism of marine populations: In temperate oceans there is a smaller diversity of species than in tropical oceans, however these northern species occur in denser populations. In other words, a given area of tropical reef may have a thousand species on it but each species has a low population size. A temperate area of equal size may have twenty species living there but each species has many, many individuals.

This is important in two ways. Any deaths from bycatch in a tropical zone will result in a harder hit to the species’ small population. The bycatch of temperate animals will affect fewer species total, and because they inevitably will contain many individuals of each type, the bycatch will more likely be utilized as a marketable catch as opposed to being discarded back into the ocean.

New Shrimp Recipes