Shrimp and Grits

This recipe comes from "Hoppin' John's Lowcountry Cooking" by John Martin
Taylor and is a great source for those who enjoy Carolina cuisine.

Classic Charleston Breakfast Shrimp

"This is what most Charlestonians think of as shrimp and grits. The
secret to a nonpasty gravy is to cook the flour, which takes about
5 minutes. Even the largest shrimp need only cook for 3 minutes."

1 cup (1/2 pound) peeled shrimp
2 T (1/8 c) fresh lemon juice
salt and cayenne pepper to taste
3 T bacon grease
1 small onion, finely chopped (about 1/4 c)
about 1/4 c finely chopped green bell pepper
2 T (1/8 c) unbleached all-purpose flour
3/4 to 1 c hot water or stock (shrimp, chicken, or vegetable)
Grits

In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set
aside. Heat the bacon grease in a skillet and saute the onion and pepper over
medium heat until the onion begins to become transparent, about 10 min.
Sprinkle the flour over the vegetables and stir constantly for about 2 min,
until the flour begins to brown. Add the shrimp and about 3/4 c of water
or stock, stirring constantly and turning the shrimp so that they cook
evenly. Cook for another 2 to 3 minutes, until the shrimp are cooked 
through and the gravy is uniformly smooth, thinning with a little
extra water or stock if necessary. Serve immediately over the grits.

From: athreston@copper.microlithics.com

Spicy Shrimp Scampi

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!

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.

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.

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.

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.

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

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