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
layer.
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
the top.
Enjoy!
Spicy Shrimp Scampi
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
New Orleans BBQ shrimp
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.
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
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
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.
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
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.
How to Cook Shrimp Shantung Style
This dish hails from Asian soil, its simple, easy to prepare, delicious and with very little cooking talent required! The ingredients are very easy to fine and prepare. For beginners in cooking this dish is so simple you can do it with your eyes closed.
Thing's you'll need:
-1/4 cup cooking oil
-2 tsps ginger sliced
-3 tbsp tomato catsup
-1 tbsp white wine
-1/2-1 tsp sugar
-1/4-1 tsp hot chili sauce
-1/4 tsp salt
-1/2 k. medium sized shrimps, deveined
-1/1 cup shrimps juice
* Here's how to get the shrimp juice, pound the heads of the shrimps add about a tablespoon of water and squeeze the juice out of the pounded heads. Put in cup and save it for the sauce.
Step 1
Heat cooking oil, make sure you do not have the heat set too high, we do not want to burn the oil and give it a burnt taste, ginger slices for about 5 minutes. Do not overcook the ginger to avoid it being drained of all its spicy juices. You can then add the tomato catsup and allow to cook for a while.
Step 2
Measure in wine, sugar, hot chili sauce, and salt include this in the wok. Let it simmer for a few minutes, stir with a wooden ladle to keep the ingredients from sticking to the wok. Put shrimps, toss this till its half done.
Step 3
Slowly pour in the shrimp juice, stir continuously while you are doing this to make sure the jiuce is distributed evenly. Continue cooking until until shrimps are just done.
Step 4
Garnish with wansuey. Serve hot.
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Fried Shrimp and Peas
Ingredients:
150g raw shrimp, unshelled
1 medium size onion
150g of beef
½ cup of peas
Spring onions
2 eggs
1 teaspoon of salt
Pepper (shred)
Groundnut oil
Seasoning (1 knorr chicken cube, curry and thyme)
2 teaspoons of water
1 teaspoon cornstarch
Method:
Remove the shell and rinse the shrimp properly, cut into small pieces, season with half a cube of knorr chicken, salt, onion, curry and thyme and set aside for 20 minutes. Wash the beef, season and cook until it becomes soft and dice it. Dice the onion as well as the spring onion. Pour some oil into the frying pan, when it becomes hot stir fry the diced beef and peas for a while then, pour into a plate and set it aside. Shred the pepper, stir fry the pepper, shrimp and the onion as well and set aside. Break the eggs into a plate add some salt and beat with a fork and set aside. Heat the frying pan and add very little groundnut oil, when it becomes hot pour about half of the egg and cook for a while, when it is thoroughly cooked, turn it over so that both sides are cooked. Cook the other half of the egg the same way too and cut the egg into thin strips and set aside. Pour all the fried ingredients ( pepper, shrimp, onion, beef, peas, cornstarch, spring onions) together with the exception of the fried egg and mixed them together properly, then pour into a plate and garnish it with the fried egg.
Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/ .