Fiesta Shrimp

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
*shrimp
*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

Shrimp Creole

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
3T parsley

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.
D. Warden

Cajun Shrimp

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 sehender@reed.edu
http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/

Tandoori shrimp

• 1/2 cup Major Grey's chutney
• 2/3 cup fresh lime juice
• 1/2 cup vegetable oil
• 1 teaspoon cayenne

Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste.

Dressing may be made 1 day ahead and chilled, covered.

Bring dressing to room temperature before using.

Tandoori marinade:

• 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

In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about two minutes, be careful not to burn them, and transfer to a bowl.

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

Pat shrimp dry and add to marinade, stirring to coat well.

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.

Shrimp Fried Rice

Ingredients:

* 8 cups cooked white rice – cooled (cooking instructions below)
* ¾ – 1 pound shrimps - raw, peeled and deveined (see marinade below)
* ½ medium onion – sliced
* 6 garlic cloves, smashed, peeled and chopped
* 8 TBSPs. olive or vegetable oil - divided
* 4 bunches green onions – chopped
* 4 – 6 TBSPs. teriyaki sauce
* 4 eggs – lightly scrambled and cooked separately

Marinate shrimps with the following:

* 1 TBSP. rice vinegar
* 1 tsp. salt
* ¼ tsp. freshly ground black pepper
* 1 TBSP. cornstarch

Heat the wok or a large skillet and add 2 tablespoons oil. (Be sure to distribute the oil around the wok or skillet.) Once the oil is very hot (just before it starts smoking), add the marinated shrimps and stir fry just until barely pink. Remove shrimps onto a plate and set aside.

Scrape bits and pieces from the wok and discard. Reheat the wok and add 3 tablespoons oil. (Again, be sure to distribute the oil around the wok or skillet.) Sauté garlic, onions and green onions. Stir fry about 2 minutes. Add cooked and cooled rice and stir fry about 8 – 10 minutes. Keep stirring the rice so it won’t stick on the bottom of the wok. Add the barely cooked shrimps to the rice. Stir about 2 minutes. Drizzle teriyaki sauce over the rice and shrimp mixture. Stir until rice and shrimps are evenly coated with the teriyaki sauce.

Turn the heat to low.

Heat another skillet and add the remaining 3 tablespoons oil. Crack 4 large eggs and stir to lightly scramble the eggs. Season with 1/2 tsp. salt and 1/4 tsp. black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the fried rice. Stir and serve.

Here’s how to cook rice on a pot if you don’t have a rice cooker. (3 cups of uncooked rice should yield 8 – 9 cups of cooked rice.)

* 3 cups uncooked white rice (I use Jasmine rice)
* 4 ½ cups water

Measure 3 cups of rice into a 3 quarts pot. Wash rice and drain. Wash rice again and drain as much of the water.

Add 4 ½ cups of filtered, drinking water into the pot. Boil rice over medium high heat. When the rice starts to boil, stir the pot to evenly distribute the heat. Continue boiling the rice until all liquid evaporate. Cover the pot and turn the heat to very low. Set your timer for 10 minutes. Turn off heat and keep the cover for another 10 minutes. Remover the cover and stir rice to let the steam out and separate the rice. Let the rice cool uncovered.

Keep the pot covered during the 20 minute period.

Shrimps and Green Beans

Ingredients:

Shrimps:

* ¾ - 1 pound shrimps – raw, peeled, deveined

Marinate:

* 1 TBSP. rice vinegar
* 1 tsp. kosher salt
* ¼ tsp. black pepper
* 1 TBSP. cornstarch
* 2 tsps. sesame oil

Vegetables:

* 1 ½ pounds green beans – trimmed and blanched
* ½ large onion – sliced
* 3 bunches green onions – chopped
* 6 garlic cloves – smashed, peeled and chopped
* 8 dried hot chili peppers (optional)
* 5 TBSPs. vegetable oil or olive oil - divided
* 1 TBSP. sesame seeds

Sauce:

* 3 TBSPs. oyster sauce
* 2 TBSPs. teriyaki sauce
* 1 ½ TBSPs. cornstarch
* 1 tsp. sugar
* 1 ½ cups shrimp stock, chicken stock or water
* ¼ - ½ tsp. ground hot peppers (optional)

Trim green beans and chop them into 2 inch pieces. Boil water and add 1 tablespoon kosher salt. Blanch green beans in boiling and salted water for 3 minutes. Remove, drain and set aside.

Prepare the sauce as directed above.

Heat a wok and add 3 tablespoons oil. Add blanched green beans and stir fry about 3 minutes or until slightly wilted. Remove onto a plate and set aside.

Reheat the wok and add the remaining 2 tablespoons oil. Stir in garlic, onions, green onions, and hot chili peppers. Stir fry about 2 minutes. Add the marinated shrimps and stir fry until shrimps are pink, about 4 minutes. Create a well in the middle of the wok by pushing the shrimps, garlic, onions and peppers to the side. Add the sauce and rapidly bring it to a boil over high heat, while stirring constantly! Turn the heat to medium and stir the shrimps, vegetables and the sauce. Add the stir fried green beans. Stir until the green beans are coated with the sauce and mixed well with the shrimps and other vegetables. Sprinkle sesame seeds and serve over egg noodles or white rice.

For egg noodles… follow cooking directions on package. (I add 2 tsps. sesame oil and 3 tsps. kosher salt to the boiling water before cooking the egg noodles.)

Fiery Garlic and Rosemary Shrimp

I cooked these shrimps with their shells on, after being marinated for an hour with the “fiery garlic and rosemary marinade.” The shells sealed in all that goodness and flavors that make me want to nibble even the shells, to savor the flavorful sauce.

Of course, to properly enjoy this dish… you’ve got to have a big bowl of Jasmine or basmati rice. Be prepared to get dirty, because you’ll be using your hands, unless you use shrimps that have been peeled already.

Yeah… that’s the only catch about this dish. Peeling the shells off the shrimps is messy. In my case, I had to peel the shrimps for my king (my husband) and my prince (my son) just because I spoil them like that!

Here’s what you need to make this mouthwatering dish for you and your family to enjoy.

Ingredients:

* 2 pounds Jumbo Raw Shrimp – shells on marinade

Marinade

* 2 inch piece ginger – peeled and chopped
* 4 large garlic – peeled and chopped
* 3 sprigs rosemary – leaves stripped from stems
* 2 large jalapeno peppers
* 4 red hot peppers
* Juice and rind of 1 large lemon or lime
* 2 tsps. coarse sea salt
* 2 tsps. Old Bay Seasoning
* 1 tsp. freshly ground black pepper
* ½ cup olive oil
* 3 TBSPs. peanut or vegetable oil

Rinse shrimps. Devein by cutting the shells from the back, starting from the top down to the tail, using kitchen scissors. Remove veins with a toothpick and place shrimps in a large glass or non-reactive dish or bowl.

Combine all marinade ingredients in a blender, except the 3 tablespoons peanut or vegetable oil, and blend well until smooth.

Pour marinade over shrimps. Mix with your hands, making sure that each shrimp is coated with the marinade. Marinade for at least 45 minutes and up 1 ½ hours.

Heat a large skillet or wok and add the peanut or vegetable oil.

Sauté the marinated shrimps over medium high heat, including the marinade, until shrimps are pink, about 6 minutes. Bring the shrimp and marinade to a quick boil and simmer for about 3 minutes.

Serve warm over rice or with rice on the side.

Pork and Shrimp Rice Sticks

Most of the ingredients used for this recipe should be readily available at any Asian or Thai stores. Also check your local super markets, and that includes Super Wal- Mart, as most of them carry Asian or International ingredients. As for the Pad Thai Sauce, it is OK to omit this, though there will be a slight different in taste. (I’ve made another version of this dish for my son, without the Pad Thai Sauce because of its peanut content. It came out just as good.)

Ingredients:

* 1 pound thinly sliced pork (see marinade below)
* 1 pound shrimp – raw, peeled, deveined (see marinade below)
* 1 pack (14 ounces) Oriental Style Noodles (flat rice noodles or sticks)
* ½ pound bean sprouts – washed and drained
* 5 garlic cloves – smashed, peeled and chopped
* ½ medium onions – thinly sliced
* 3 bunches green onions – chopped
* 1½ cups filtered water
* 4 eggs - lightly scrambled and cooked separately
* ½ cup ground roasted peanuts or almonds (see notes below)
* 7 TBSPs. vegetable or peanut oil

Marinade for Pork and Shrimp:

* 2 ½ TBSPs. rice vinegar
* 2 tsp. kosher salt
* ½ tsp. freshly ground black pepper
* 4 tsps. cornstarch (divided)

Mix marinade ingredients. Whisk until salt and cornstarch dissolve. Set aside.

Place pork and shrimp in 2 separate bowls.

Split the marinade equally and pour over pork and shrimp. Marinade both pork and shrimp for at least 30 minutes at room temperature, while you chop the vegetable and prepare the other ingredients.)

Wash the noodles with warm water and drain. Cut noodles into 6 inch lengths and set aside.

Sauce:

* 4 TBSPs. sugar
* 3 TBSPs. fish sauce
* 4 TBSPs. rice vinegar
* 2 TBSPs. Pad Thai Sauce (omit if you can’t find it)
* 1 tsp. ground hot peppers (optional)

*Combine sauce ingredients in a small bowl and set aside.

Heat a large wok or large, deep skillet. Add 2 tablespoons oil and sauté garlic, onions and green onions. Sauté until onions are translucent, about 2 minutes. Transfer to a large platter and set aside.

Using the same skillet, add 3 tablespoons oil and stir fry the pork until cooked, about 10 minutes. Add the shrimp and stir fry until color turns pink. Transfer to the same platter with the garlic and onions.

Using the same skillet, add 1 ½ cups filtered water. Bring water to a boil and add the noodles. Stir and boil the noodles until most of the liquid is absorbed, and the noodles are cooked al dente. (Do not over cook the noodles.)

Add the stir fried pork and shrimp, and the sautéed garlic and onions. Stir until all ingredients are well combined and mixed with the noodles. Add the bean sprouts and stir.

Drizzle the sauce over the noodles, pork and shrimp mixture. Stir noodles and other ingredients are coated with the sauce. Turn the heat to very low and keep the skillet covered.

Heat another skillet and add the remaining 2 tablespoons oil. Crack the eggs and lightly scramble using a spatula. Season eggs with ½ tsp. kosher salt and ¼ tsp. freshly ground black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the noodles.

Serve noodles with ground roasted peanuts or almond nuts.

Garlic Shrimp

This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.

Preparation: In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad. 4 serves.

Ingredients:

• 1/3 cup butter
• 1 1/2 to 2 pounds large shrimp, peeled and deveined
• 4 to 8 cloves garlic, crushed and minced
• 1/3 cup chopped fresh parsley
• 3 to 4 tablespoons lemon juice
• salt, to taste

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 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.

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.
Drain.
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

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.