Shrimp/Prawn Recipes

[Liketobake]

Anyone have a recipe for shrimp/prawns?

:D

[NOCHEF&JUSTLOVESFOOD.YUM]

How many, what kind? Grill, casserole, boiled. I am in ocean country, love it all.

Here is one I found on food network last week, turned out great. I don't have a digital camera, so I stole their photo :)


Sangria Glazed Prawns Recipe courtesy Guy Fieri


Glaze:
3/4 cup red wine
1/4 cup apple juice
1/4 cup orange juice
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon cornstarch
3 tablespoons cold water
For the Prawns:
1 tablespoon butter
1 tablespoon canola oil
1/2 cup diced red onion
1 red bell pepper, diced
1 apple, cored, diced
1 pound shrimp (21 to 25 count), cleaned and deveined
1 tablespoon minced garlic
1 teaspoon paprika
Sprigs fresh mint



For the glaze: In a small sauce pot add all ingredients except cornstarch and water. On medium-low heat, simmer and reduce mixture by 1/3. In small sauce bowl, whisk together the cornstarch and water. Then whisk this into the hot mixture. Turn heat to low and simmer until reduced by half.
For the prawns: In medium saute pan add butter and oil. When butter is melted add onions and peppers. Cook until translucent but not to achieve color. Add apples and prawns, and cook until prawns turn pink. Toss with paprika and glaze.

Garnish with fresh mint.




Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
User Rating:



Episode#: GI0207
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

[NOCHEF&JUSTLOVESFOOD.YUM]

oh yeah, and before we start this topic which I love, let's get the the definition out of the way:

http://www.mov.vic.gov.au/crust/caribiol.html

But as Alton Brown would say, both are "good eats"

Besides, most Americans don't know the difference LOL

[Semigourmet]

We eat a bit of shrimp around here. I have a few for ya.

Grilled Shrimp Scampi on Angel Hair Pasta (This is WONDERFUL)

Tyler you might like this one too!

Rachael Ray’s – 365 No Repeats

Servings 4 Page 212




Ingredients

Coarse salt
1 pound angel hair pasta
6 garlic cloves, crushed (6 teaspoons not 3 teaspoons and I think it needs more), (12 teaspoons)
½ cup fresh flat leaf parsley (a couple of generous handfuls), chopped
Coarse black pepper
¼ cup extra virgin olive oil (EVOO) (eyeball it)
24 medium size raw shrimp, peeled, deveined, and tails removed
1 teaspoon crushed red pepper flakes (1/3 palm full)
½ cup dry white wine (a couple of glugs; eyeball it)
Zest and juice of 1 lemon ( I want to try 2 lemons zest and juice)
5 tablespoons cold unsalted butter




Directions

1. Preheat a grill or outdoor grill to high.

2. Place a large pot of water over high heat to boil. Salt the water and cook the angel hair pasta until al dente, with a bite. Heads up: You will be using a couple of ladles of cooking water before draining the pasta.

3. While the pasta cooks, in a bowl combine the garlic, parsley, salt, pepper, and EVOO. Place half of the garlic mixture with the shrimp in another bowl and toss to coat evenly. Transfer the shrimp to the hot grill and cook for about 2 to 3 minutes on each side, until the shrimp are firm and opaque.

4. While the shrimp are grilling, preheat a large skillet over medium high heat. Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes, or until the garlic is lightly golden brown. Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes. Add the butter and toss to coat again. Add the drained angel hair pasta, and toss to coat again. Taste to adjust the seasoning with salt and pepper. Divide the pasta and shrimp among 4 serving plates.




Notes I cooked these in a skillet, not on the grill. I just cooked the shrimp in the sauté pan and then removed them and made the sauce in the same skillet. I would use more garlic next time (cause I like a lot of garlic and it seems to get lost in the sauce to me). And put the zest in with the shrimp in the skillet.

[Semigourmet]

Cajun Grilled Shrimp (Very Easy and Very Tasty)
Diabetic Cooking - Fresh Mexican

Servings 4 Page 80




Ingredients

3 green onions, minced
2 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons paprika
¼ teaspoon salt
¼ to ½ teaspoon cayenne
1 tablespoon olive oil
1 ½ pounds shrimp, shelled with tails in tact, deveined
Lemon wedges




Directions

1. Combine onions, lemon juice, garlic, paprika, slat and peppers in 2 quart glass dish; stir in oil. Add shrimp; turn to coat. Cover and refrigerate at least 15 minutes. Thread shrimp onto metal or wood skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill shrimp over medium heat about 2 minutes per side until opaque. Serve immediately with lemon wedges.




Calories 223 Fat 7g Carbs. 5g Fiber 1g Sodium 400mg Sugars g

Notes I like to do this in a skillet, they are wonderful
http://i162.photobucket.com/albums/t261/MFrazier00/CajunGrilledShrimpDiabeticCookingFr.jpg

[Semigourmet]

Spicy Garlic Shrimp (Haven't tried this yet but it looks good)

Online Recipe – Food Network

Servings 4



Ingredients

1 pound medium shrimp, deveined, peeled, tail end left on
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 tablespoon minced fresh rosemary leaves
1 teaspoon hot red pepper flakes (unles you like it really hot I would go with a pinch of the red pepper flakes)
Salt and freshly ground black pepper
Lemon juice


1. To a large skillet, add olive oil and garlic slices and cook over moderate heat until golden. Remove garlic chips.
To the skillet, add rosemary, pepper flakes, and shrimp, and cook, stirring, until just cooked through, about 3 minutes. Season with salt and pepper, to taste, and transfer to serving dish. Squeeze some lemon juice over shrimp.


Notes

[Semigourmet]

Remoulade Sauce (This is FANTASTIC!) And easy

Emeril’s – Delmonico Cookbook

Makes – 1 ¾ cups Page 26




Ingredients

½ cup Creole mustard or other mild whole grain mustard
½ cup prepared horseradish
¼ cup finely chopped yellow onions
¼ cup finely chopped green onions
¼ cup finely chopped celery
2 tablespoons sugar
1 ½ tablespoons paprika
1 ½ teaspoons Worcestershire sauce
1 teaspoon granulated garlic
¼ cup vegetable oil
¼ cup red wine vinegar




Directions

1. Combine the mustard, horseradish, yellow onions, green onions, celery, sugar, paprika, Worcestershire, and garlic in the bowl of a standing mixer, and mix on medium speed until well blended. With the machine running, slowly add the oil in a steady stream and continue to mix until the mixture is thick and emulsified. Slowly add the vinegar in a steady stream and mix well to blend.

2. Transfer the sauce to an airtight container and refrigerate until well chilled before using, at least 2 hours. (store in an airtight container, this sauce will keep refrigerated for up to 5 days.)


Notes Don't buy cocktail sauce anymore. didn't care for it much before (hubby was an avid fan of cocktail sauce) now we only use this sauce. it is better the next day.

[Semigourmet]

Shrimp and Sausage Kabobs (these look great haven't tried it yet)

Pillsbury - Grilling

Servings 4 Page 24




Ingredients

1/2 cup chili sauce
1 tablespoon honey
¼ teaspoon garlic powder
½ pound smoked sausage (andouille, polish sausage or kielbasa), cut into 12 pieces
12 pound shelled deveined uncooked large shrimp
1 medium green bell pepper, cut into 12 pieces




Directions

1. Heat grill to medium. In small bowl, combine chili sauce, honey and garlic powder; mix well. Alternately thread sausage, shrimp and bell pepper onto four 12 to 14 inch metal skewers. Brush kabobs with some of the chili sauce mixture; reserve remaining sauce mixture.

2. When grill is heated, place kabobs on grill over medium heat. Cook 8 to 10 minutes or until shrimp turn pink, turning kabobs and brushing frequently with reserved sauce mixture.

3. Bring any remaining chili sauce mixture to a boil. Serve warm mixture with kabobs.




Calories 275 Fat 16g Sodium 1070mg Carbs. 17g Fiber 1g Sugars 14g

Notes
http://i162.photobucket.com/albums/t261/MFrazier00/ShrimpandSausageKabobsPillsburyGril.jpg

[NOCHEF&JUSTLOVESFOOD.YUM]

ONE OF MY SOUTHERN USA FAVORITES:

South Carolina Shrimp Gumbo
YIELDS:

10 Servings

INGREDIENTS:

1/2 c Bacon drippings
1/2 c All-purpose flour
Salt
1 md Onion; chopped
2 Stalks celery; chopped
1 Green pepper; chopped
1 c Cooked tomatoes
1 lb Country sausage
3 pt Water
1 1/2 lb Shrimp
Hot cooked rice

DIRECTIONS:

Heat bacon drippings in large saucepan. Add 1/2 cup flour, or enough to
blend with drippings. Add salt. Stir until as brown as possible without
burning. Add onion, celery, and pepper, and stir until wilted. Add tomatoes
and cook for a minute or two, stirring constantly. Add sausage, cut into
circles, and the water. Cook all together until well done; then add shrinp.
Cook shrimp only a short time (about 7 minutes), or it will break into
pieces. Serve over hot rice.

[ShrimpRecipes]

This is shrimp I love. This is taken from Shrimp Recipes (http://www.yummyshrimprecipes.com/)


Bienville Grill Shrimp Creole

4 tablespoons butter
1 large onion, diced
2 medium bell peppers, diced
2 stalks celery, sliced
2 tablespoons chopped garlic
4 cups chicken or shrimp stock
4 cups tomato sauce
4 cups diced tomatoes
3 bay leaves
1 teaspoon thyme
Salt/white pepper to taste
Cayenne pepper to taste

Saut? all vegetables in butter. Add remaining ingredients and simmer two hours, adding water if too thick. If too thin, reduce over high heat. Add salt and pepper last. Add 1 pound peeled shrimp and 2 tablespoons butter to 1 quart Creole sauce. Simmer 20 minutes.

[weloveseafood]

I like this shrimp recipe very much - I always prepare it:

Shrimp Risotto with Orange Zest

16 medium shrimps peeled and deveined
2 tablespoons butter
3 tablespoons olive oil
4 cups fish stock (or chicken broth)
1 medium onion, finely chopped
2 cups risotto rice (Arborio,Carnaroli)
1 tablespoon freshly grated orange zest
juice of 1 orange
salt to taste


Place the fish stock into a saucepan, bring to a boil, then reduce heat to low, keeping it warm. Heat the butter and 2 tablespoons of olive oil in a large, iron saucepan or in large non-stick saucepan. Add the shrimps and fry them for 3 minutes or until they are cooked (do not cook them for too long otherwise they will be tough. A good sign they are cooked is when they get red). Remove with a slotted spoon and put them in a bowl with the orange juice and set aside.
In the same sauce pan, add the remaining olive oil and onion. Stir occasionally for 2 minutes or until onions are transparent. Add rice, grated orange peel and salt. Cook, stirring constantly for 3 minutes. Add 1/2 cup of boiling stock, stirring constantly until the stock is almost all evaporated. Continue cooking, pouring stock 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente. When the inside of the rice is slightly more firm than you desire in the final dish, stir in shrimps and the orange juice. Stir until the liquid evaporates. Season with salt and pepper.