Shrimp Recipes

[Rissask]

I have to buy groceries after work today and I was craving a shrimp dish, one I can throw a bag of those raw, frozen, peeled and deveined shrimp in.

Something fast and easy and maybe spicy? Anyone have any recipes?

[sctx]

I usually buy 1/2 lb deveined fresh shrimp, 1/3 pound bay scallops, and a can of baby clams, sear it in some extra virgin olive oil with italian spices, mix in a bottle of pasta sauce (I use a black olive/capers primavera sauce) and serve it over angel hair pasta...... about 20 minutes work........Lil G loves it

[james]

toss them in a wok with some oil, salt, garlic, chopped green and red peppers and onion. sprinkle in some cajun or Old Bay seasoning, a splash of OJ and lime and tomato puree, spill over rice or pasta. super fast, super good.

[denisea]

Originally Posted by sctx

I usually buy 1/2 lb deveined fresh shrimp, 1/3 pound bay scallops, and a can of baby clams, sear it in some extra virgin olive oil with italian spices, mix in a bottle of pasta sauce (I use a black olive/capers primavera sauce) and serve it over hair pasta...... about 20 minutes work........Lil G loves it

Yours or someone else's?

[beer_dude]

Originally Posted by james

toss them in a wok with some oil, salt, garlic, chopped green and red peppers and onion. sprinkle in some cajun or Old Bay seasoning, a splash of OJ and lime and tomato puree, spill over rice or pasta. super fast, super good.

Old Bay seasoning Rocks! I love that stuff. It's great on chicken too!

[james]

Originally Posted by sctx

... serve it over hair pasta......

somehow doesn't sound so good without the word "angel"

[Heather]

hey Denise, how about snagging your hubby's Tequila Shrimp recipe that he made over Christmas? Those were freaking delicious.

[beer_dude]

Originally Posted by james

somehow doesn't sound so good without the word "angel"

Might be a fetish of his.

[denisea]

Originally Posted by Heather

hey Denise, how about snagging your hubby's Tequila Shrimp recipe that he made over Christmas? Those were freaking delicious.

I'll ask him... though knowing Keith he winged it entirely based on ingredients on hand... as that's how he cooks most everything. Recipes in his mind are meant to be a nothing more than a very rough outline for a meal.

[sctx]

Originally Posted by james

somehow doesn't sound so good without the word "angel"

ok, ok...........picky freakin people this morning.....least I spelled "hair" correctly

[TAPPY]

You dont even dehead or peel the shrimp beforehand for this one !!

Baked B-Que Shrimp

4 pounds unpeeled, large fresh shrimp or 6 pounds shrimp with heads on
1/2 cup butter
1 cup (more or less) of Zesty Italian dressing
1/4 cup Worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped (I use the kind in the jar, all ready chopped up)
2 tablespoons Creole/Cajun type seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
French bread

You can skip some of the spices if you like it a little bit more bland.
I also throw in a little white wine if the shrimp are big.

Spread shrimp in a shallow, aluminum foil-lined broiler pan.
Combine butter and ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. (you can also skip the cover and chill part if you are in a hurry )

Bake, uncovered, at 400° for 20 minutes; turn once. Serve with french bread. Peel and Eat !
Makes 6 to 8 servings

[Rissask]

WOW- great responses guys! Thanks a lot.

I think I am going with a variation of what James' posted, I was thinking of a spicy shrimp creole/jambalaya dish. I have some leftover spicy venison sausage I can cut up and throw in too, and serve over rice.

I have heard of this Old Bay seasoning before- but I have never seen it in stores here - what kind of spices is in it?

Sounds good Scott- but I am not a fan of scallops or clams- shrimp and fresh fish like tuna or dorado or pickerel is the extent of my seafood love.

though knowing Keith he winged it entirely based on ingredients on hand... as that's how he cooks most everything. Recipes in his mind are meant to be a nothing more than a very rough outline for a meal.

Me too Denise...I really don't follow a recipe too often when cooking either, especially meals like this.....baking, for sure, but cooking you can be a little looser, more imaginative. That tequila shrimp sounds yummy- what are the basic ingredients? I can wing it (I do have tequila! )

Tappy- that recipe sounds yummy too- four pounds is a little much for two of us though- but I am going to use that at a BBQ this summer when we have people over!

[Rissask]

This coconut shrimp recipe looks yummy....a little too ambitious for a Monday night though.

http://seafood.allrecipes.com/az/CcntShrmp.asp

[itscandace]

I like to sautee shrimps in olive oil or butter with garlic and add lemon juice and white wine, throw in some green onion and salt and pepper and serve over pasta. I like Linguini because it is bigger than spaghetti but smaller than fettuccini. Herb de Provence is a good seasoning for this dish as well and sometimes I add a little cream to make the sauce heavier. It is a pretty quick and light dish, if you don't add the cream. I don't really have a recipe, I just wing it.

[Babaloo]

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."

Bubba