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

Curried Corn and Shrimp Soup

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.

Meg Jahnke

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 Stuffed Eggplant

• 2 medium eggplants, cut in half lengthwise


• 1 Tbs. olive oil


• 2 cloves garlic, minced


• 1 lb. canned peeled tomatoes, coarsely chopped


• 2 tsp. chives or scallions, chopped


• 1/4 cup black olives, pitted and halved


• 1 lb. cooked shrimp , thawed and drained


• 1 cup seasoned breadcrumbs


• 2 ounces Swiss cheese, grated

Preheat oven to 350°F.

Scoop out eggplant meat leaving a 1/2 inch thick shell.

Set shells aside.

Chop eggplant flesh.

Heat oil in a heavy nonstick skillet over medium heat.

Stir in garlic and eggplant flesh.

Cover and cook 5-7 minutes or until eggplant is soft, stirring occasionally.

Stir in tomatoes, chives and olives.

Increase heat to medium high and simmer 5-7 minutes.

Remove from heat.

Stir in shrimp , breadcrumbs and half the cheese.

Spoon filling into eggplant shells.

Sprinkle with remaining cheese.

Bake 35-40 minutes or until top is brown and bubbly.

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.

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.

Shrimp Salad 2

• 2 cups cooked shrimp, halved lengthwise and chilled
• 1 cup thinly sliced celery
• 1 tablespoon finely minced onion
• 1 tablespoon fresh lemon juice
• 1/2 cup mayonnaise
• salt and pepper to taste
• romaine lettuce or mixed greens
• thinly sliced tomatoes
• a few slices freshly cooked bacon, crumbled, optional

Combine shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Arrange lettuce leaves on serving plates; top with thinly sliced tomatoes. Arrange shrimp over lettuce and tomatoes. If desired, garnish each with a little crumbled bacon.

Shrimp Salad

• 2 cups cooked peeled shrimp
• 1/2 cup celery, diced
• 1 teaspoon onion, finely chopped
• 1/3 cup mayonnaise
• 1/4 cup chili sauce
• 3 tablespoons lemon juice
• 3 hard-cooked eggs
• lettuce or mixed greens

Preparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens. Chill and serve. Serves 5.

Shrimp and Rice Salad

A tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings.

• 1 1/2 cup cooked rice, cooled
• 1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped
• 1/2 cup diced celery
• 3 green onions, thinly sliced
• 2 tablespoons finely chopped red bell pepper
• 1 cup fresh or frozen green peas, cooked until just tender
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/2 to 3/4 cup mayonnaise
• 2 tablespoons dill pickle juice
• lettuce leaves and tomato slices

Preparation:Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings.

Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish.
Serves 4.

Shrimp and Pasta Salad

Salad made with angel hair pasta, shrimp, bell peppers, and more.

• 14 ounces angel hair pasta
• 1 bunch green onions, sliced (4 to 8)
• 1 (about 4 ounces) can sliced black olives
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 pound cooked and peeled shrimp
• 2 chicken breast halves, grilled and coarsely chopped


• Dressing:
• 3/4 teaspoon dried leaf oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic powder
• dash salt
• 2 tablespoons fresh lemon juice
• 3 tablespoons mayonnaise
• 1/2 cup olive oil

Preparation: Boil angel hair pasta according to package directions; drain and let cool. Add green onions, bell peppers, black olives, shrimp and chopped chicken. Mix dressing ingredients; pour over salad. Refrigerate, and serve cold.

Make this salad a day ahead. Serve on romaine lettuce leaves with sliced avocado or melon on the side.

Shrimp salad serves 10 to 12.

Shrimp Salad with Eggs

• 2 cups cooked peeled shrimp
• 1/2 cup celery, diced
• 1 teaspoon onion, finely chopped
• 1/3 cup mayonnaise
• 1/4 cup chili sauce
• 3 tablespoons lemon juice
• 3 hard-cooked eggs
• lettuce or mixed greens

Preparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens.
Chill and serve on 4-5.

Shrimp Burgers

These shrimp burgers are made with canned shrimp, cheese, mayonnaise, and chopped green pepper and onion.

• 4 hamburger buns, split and lightly buttered
• 1 cup mayonnaise
• 3 tablespoons chopped green pepper
• 1 tablespoon chopped onion
• 1-2 tablespoon Worcestershire sauce
• 1-2 teaspoon dry mustard
• 2-4 tablespoon lemon juice
• 4 ounces shredded mild Cheddar cheese
• 2 cans shrimp, drained & rinsed, (4 1/2 ounce each)

Open buns. Toss together mayonnaise, green pepper, onion, Worcestershire, mustard, lemon juice, cheese, and shrimp; spoon on buns. Broil 6 inches from heat for 5 minutes or until cheese melts and bubbles. 4 servings.

Shrimp Salad with Rice

• 1 pound shrimp, cooked
• 1 cup chopped green onions
• 2 tablespoons olive oil
• 3 cloves garlic -- minced
• 2 cups water
• 1/2-1 teaspoon Tabasco sauce
• 2-4 teaspoons chicken bouillon
• 1 teaspoon red pepper
• 1 cup rice
• 2-3 tomatoes - chopped
• 1 bell pepper - chopped

In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. Cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.
Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.
Recipe from "Tell Me More" - with my small changes.

Marinated Shrimp Salad

• 2 pounds shrimp, shelled and deveined
• 1 medium green pepper, cut into thin strips
• 1 bottle ( 8 oz.) Italian style salad dressing
• 2 TBL. lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon crushed garlic
• lettuce cups (optional) or mixed greens
• tomato wedges

Preparation: Bring 4 cups water to a boil. Add shrimp, bring back to boiling; boil, covered, 3 minutes.

Drain shrimp; let cool. Toss cooled shrimp with green pepper.

Combine Italian dressing, lemon juice, Worcestershire sauce, and garlic.

Add to shrimp mixture; mix well.

Refrigerate, covered, for 2 hours, or until thoroughly chilled.

To serve, drain shrimp; arrange in bowl. Serve in lettuce cups or on mixed greens with tomato wedges.

6 servings.

Grilled Shrimp with Mango Salad

Serve this grilled shrimp salad on a bed of mixed greens. Scroll down to see more shrimp recipes.

• 2 large firm mangoes, peeled & shredded
• 3-4 tablespoons thinly sliced green onions
• 1/2 cup lime juice
• 2-3 tablespoons fish sauce, or use soy sauce if necessary
• 1-2 teaspoon sugar
• 1 small clove garlic, minced
• 1 small hot chili, such as serrano, seeded, minced
• 1 pound shrimp, (25 to 30 per pound)
• 2 cups greens
• lime slices, for garnish

Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp.

Shell and devein shrimp and rinse well; divide into 4 portions.

Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.

Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired.

Serves 4.

48 Hour Marinated Shrimp

This is a refreshing recipe for a shrimp appetizer or a summer salad. Marinate for the full 48 hours for the best taste.

• 7 cups water
• 3 lbs unpeeled large raw shrimp
• 2 small red onions, sliced
• 1 yellow bell pepper
• 1 cup vegetable oil
• 1 cup red wine vinegar
• 3 tablespoons sugar
• 1-2 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon white wine worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 2 garlic cloves, pressed
• 1/2 cup chopped fresh basil

1. Bring 7 1/2 cups water to a rolling boil. Add the shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Ice the shrimp to cool, then peel and if desired, devein.
2. Layer the shrimp, red onion slices and bell pepper slices in an airtight container.
3. Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 48 hours, stirring occasionally.
4. Stir in 1/2 cup chopped basil 1 hour before serving.

Shrimp Scampi

• 1 to 2 sticks butter
• 2 to 3 pounds shrimp, peeled and cleaned
• 1 to 2 cloves garlic
• 1 cup parboiled rice, cooked
• 1/2cup celery
• 1/2 cup onion

Melt butter, add shrimp, garlic, celery, onion and cook until all are done. Mix in cooked rice. Add salt and pepper to taste. May use garlic powder, if you want stronger garlic flavor.

Marinated Grilled Shrimp

• 2 lbs. fresh shrimp, peeled and deveined (may use frozen shrimp, thawed)
• 2 Tbsp. chopped fresh basil (or 2 tsp. dried)
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 3 cloves garlic, minced (or ½ tsp. garlic powder)
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 Tbsp. red wine vinegar

1. Place shrimp in a large bowl and sprinkle with basil, salt and cayenne pepper; toss well.

2. In another large bowl, combine garlic, oil, tomato sauce and vinegar; whisk until blended. Add shrimp and stir until evenly coated. Cover bowl and marinate in the refrigerator for 30 minutes to 1 hour, stirring once or twice. Meanwhile, soak wooden skewers in water for 30 minutes to prevent charring.

3. Lightly mist grill with nonstick cooking spray. Once coated, preheat to medium heat. Thread shrimp onto skewers. Discard leftover marinade.

4. Place shrimp skewers on grill. Cook for 2 to 3 minutes per side, or until shrimp turns opaque.

Barbecued Shrimp

• 1/2 cup butter
• 1/2 cup olive oil
• 1 tablespoon soy sauce
• juice of 1 lemon
• 2 bay leaves
• 1 tablespoon black pepper
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon rosemary
• 1/8 teaspoon thyme
• 1/8 teaspoon oregano
• 2 pounds unpeeled large shrimp
• 1 1/2 teaspoons salt

Preparation: Combine all ingredients except shrimp and salt in a baking dish approximately 11 x 7-inches. Microwave on high (100%) for 2 to 3 minutes, until butter is melted. Add shrimp; mix to coat. Microwave on high (100%) for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt and serve with French bread. Serves 4.

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