Garlic Parmesan Shrimp

 1 cup dry bread crumbs

1 cup shredded Parmesan cheese

2 Tbsp dried parsley

1 1/2 tsp garlic powder

1 lb large shrimp, peeled and deveined

2 Tbsp butter, melted, or more to taste

1.  Preheat oven to 350 degrees.  Spray a 9x13 glass casserole dish with nonstick cooking spray.

2.  Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag.  Seal and shake to mix ingredients together.  Add shrimp and shake to coat.

3.  Lay shrimp flat in the prepared baking dish.  Sprinkle with any bread crumb mixture remaining in the bag.  Drizzle melted butter over the top.

4.  Bake in the preheated oven until starting to crisp, 15 to 20 minutes.  Switch to broil setting until topping is light brown, 2 to 3 minutes.

Crab Salad

 1 lb flake style imitation crab meat

1 lb cooked shrimp

6 hard boiled eggs

3-4 green onions

2 Tbsp chopped dill

3/4 cup petite peas, frozen

1/2 cup petite white corn frozen

1/2 cup sour cream

3/4 cup mayonnaise

salt and pepper, to taste

1.  Chop the crab and the shrimp.

2.  Chop the hard boiled eggs, 3 green onions, and 2 Tbsp for fresh dill. 

3.  In a large bowl add the crab, shrimp, eggs, green onions, dill, corn, and peas.

4.  In a separate smaller bowl, combine the dressing, 1/2 cup sour cream and 3/4 cup mayonnaise using a whisk. 

5.  Add the dressing to the bowl of vegetables and seafood and season with salt and pepper to taste.  Stir just to combine and serve chilled.

Recipe:  simply home cooked

Shrimp Scampi

 Prep Time:  15 minutes    Cook Time:  5 minutes

3 Tbsp olive oil

12 finely minced garlic cloves

3 lbs peeled and deveined 21-25 shrimp

1/2 cup chicken stock

juice of 1 lemon

3 Tbsp chopped parsley

1 stick unsalted butter

sea salt and pepper, to taste

pasta noodles or crusty bread, for serving

1.  Add the olive oil to a large pan over low to medium heat and let it get hot for about a minute and then add in and cook the garlic while stirring it just until you smell it, which takes about 30 to 60 seconds.

2.  Pour in the shrimp and stir and cook it for 60 to 90 seconds.

3.  Next, add in the chicken stock and cook for a further 60 to 90 seconds.

4.  Finish by stirring in the lemon juice, parsley, butter, sea salt and pepper until combined.

5.  Serve with crusty bread or pasta noodles.

6.  Serve immediately

*To reheat:  add the desired amount of shrimp scampi to a large frying pan over medium to high heat and quickly cook until warmed.  You can also cook in the microwave until hot, but this method will tend to overcook the shrimp scampi much quicker.

* You can also add fresh herbs such as basil, oregano, chives, or thyme if you'd like a slightly different flavor.

* When the shrimp are done cooking, they will be in the shape of a C and if it is a very tight and firm C, it is mot likely overcooked.

Coconut Shrimp

 Ingredients for Coconut Shrimp:

1 lb large shrimp (21-25 count), peeled and deveined with tails left on

1/4 cup all-purpose flour

1/2 tsp garlic powder

1/2 tsp salt

2 large eggs, beaten

1 1/2 cups sweetened shredded coconut, (Baker's brand angel flake coconut sweetened)

1/2 cup Panko bread crumbs

light olive oil or vegetable oil or coconut oil

 

Ingredients for Shrimp Dipping Sauce: 

1/4 cup sweet chili sauce

1/4 cup apricot preserves or apricot fruit spread

1.  Rinse shrimp in cold water and pat dry with paper towels.

2.  Set up 3 shallow bowls.  In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt.  In the second, beat 2 eggs with a fork.  In the third, combine 1 1/2 cups coconut flakes and 1/2 cup Panko bread crumbs.

3.  Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumbs mixture onto your shrimp.  Transfer to a platter and repeat with remaining shrimp.  Once all shrimp are breaded, either saute right away or refrigerate for later.

4.  To saute- place a large pan over medium heat ad add enough oil to generously cover the bottom (1/4 inch deep. Once oil is hot (350 degrees) , add shrimp and saute 2 minutes per side until golden brown and shrimp is pink and cooked through.  Cook in batches and don't overcrowd the pan.

5.  Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves.  Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving.

Recipe:  Natasha's Kitchen

Sheet Pan Shrimp Fried Rice

 2 Tbsp toasted sesame oil

2 Tbsp soy sauce

1 Tbsp sambal oelek (ground fresh chili paste)

1 Tbsp rice vinegar

1 tsp fish sauce

3 cups cooked long grain white rice, at room temperature

1 cup matchstick carrots

1 cup finely chopped red bell pepper

1/2 cup finely chopped yellow onion 

1/2 cup plus 2 Tbsp sliced scallions

2 large eggs, lightly beaten

1 lb large peeled deveined raw shrimp

1 cup frozen sweet peas, thawed

 

1.  Preheat oven to 450 degrees.  Whisk together sesame oil, soy sauce, sambal oelek, rice vinegar, and fish sauce in a small bowl.  Stir together rice, carrots, bell pepper, onion, and 1/2 cup of the scallions in a large bowl.  Add sesame oil mixture to rice mixture; stir well  to fully coat.

2.  Spread rice mixture in an even layer on a rimmed baking sheet.  Bake in preheated oven until rice begins to toast on outer edges,  about 15 minutes.  Remove from oven.  stir; drizzle evenly with eggs, adn top with shrimp.

3.  Return rice mixture to oven; bake at 450 degrees until shrimp is opaque and cooked through and eggs are cooked through, 5 to 7 minutes.  Remove from  oven, transfer mixture to a large bowl.  Add peas; toss to combine until peas are warmed through, about 1 minutes.  Sprinkle with remaining 2 Tbsp scallions, serve immediately. 

Serves 4

Slow Boil Shrimp in a Crock Pot

 1 1/2 lb small red-skinned potatoes (about 15), quartered

1 lb smoked Kielbasa sausage, cut into 1 inch pieces

3 ears corn, shucked, cut into thirds crosswise

6 cloves garlic, smashed and peeled

1/4 cup Old Bay seasoning

1 medium lemon, halved, plus wedges for serving

8 oz mushrooms

6 cups water

2 lbs large raw shrimp (16 to 20 per lb), cleaned and peeled but with tails left on, thawed if frozen

For serving:  chopped fresh flat-leaf parsley leaves, freshly ground black pepper, melted butter, and hot sauce

1.  Add the potatoes to the crock pot.  Arrange the potatoes in a single layer in a 6 quart or larger crock pot.

2.  Add the sausage, corn, mushroom and garlic.  Layer the sausage on top of the potatoes, followed by the corn and garlic.

3.  Season with Old Bay.  Sprinkle the Old Bay evenly over the ingredients in the crock pot.

4.  Add the lemon juice.  Squeeze the lemon halves into the slow cooker, then toss in the squeezed halves.

5.  Add the water.  Pour the water over the Old Bay so in incorporates throughout the crock pot; the water should come about half way up the corn .  Do not stir. 

6.  Cook on high for 4-5 hours. 

7.  Add the shrimp, stir gently until just submerged, and cook until opaque, 10 to 15 minutes depending on size of shrimp  (If the crock pot is too full in incorporate the shrimp easily, remove the corn before adding the shrimp). 

8.  Strain and serve.  Using a slotted spoon, transfer the contents of the crock pot to a newspaper or butcher paper-lined table.  (Or spoon into shallow dishes.)  Add the corn and top with the parsley, more Old Bay, and black pepper.  Serve with the lemon wedges, melted butter, hot sauce, and reserved cooking liquid on the side for dipping.

Note:  Use a crock pot liner bag and cut a small hole on the bottom.  When its time to serve the liquid, can be left in the crock pot and not all over the table.  You can spoon in on where you'd like it.  

Serves: 4-6

Prep Time: 15 minutes    Cook Time:  4 hours to 5 hours

Shrimp and Aspargus in Foil Packs

 Cooked together in individual foil packs.  Cook them on the grill or in the oven.

1 1/2 lbs large (21/25) shrimp, peeled adn deveined

2 Tbsp chicken broth

4 tsp minced garlic (4 cloves)

2 tsp lemon zest

salt and freshly ground black pepper

6 Tbsp butter, diced into small cubes

1 1/2 Tbsp fresh lemon juice

2 Tbsp chopped fresh parsley

1 lb medium thickness asparagus, ends trimmed.  

Preheat a grill to medium-high heat (about 400-425 degrees).  Cut 4 sheets of 14 by 12 inch heavy duty aluminum foil then lay each piece separately on countertop.

Divide shrimp among packs near center then place asparagus to one side of the shrimp (going along the long direction of the foil).  Pour 1/2 Tbsp chicken broth over each.  Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper.  

Divide butter pieces evenly among packets layering them over the shrimp and asparagus.  Wrap packets in and crimp edges together then wrap ends up (don't wrap too tight- keep a little extra space inside for heat to circulate), Grill sealed side upward,unitl shrimp has cooked through, about 9-10 minutes.  Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.  

Crock Pot Shrimp Boil

 2 lbs large shrimp, peeled and deveined with tails left on

1 1/2 lb small red potatoes, cut up

1 lb smoked Kielbasa, cut into 1 inch pieces

3 ears or corn on the cob, cut into thirds. or 9 small frozen corn

6 garlic cloves, smashed or 3/4 tsp garlic powder

1/4 cup Old Bay seasoning

1 medium lemon, juice and peel

6 cups water

Add ingredients to the crock pot in this order: potatoes, Kielbasa, corn, garlic, Old Bay, lemon juice and rind and water.  Heat on high for 4-5 hours.  

After 4-5 hours, add the 2 lbs large shrimp for 10-15 minutes.  Serve on a tabletop or on plates.  

 

Recipe:  Life with Annie

Crab and Shrimp Salad

 1 lb imitation crab meat, chopped

1 lb cooked shrimp, peeled, deveined and tails removed, chopped

6 hard boiled eggs, chopped

3/4 cup peas

3/4 cup corn

3-4 green onions, chopped small

2 Tbsp dill, diced

 

Dressing:

1/2 cup sour cream

3/4 cup mayo

1/4 tsp salt

1/4 tsp pepper

Mix with a whisk and set aside

In a large bowl add shrimp, crab meat, eggs, peas, corn, green onions and dill.  Pour over the dressing and stir all together.  Serve chilled.

Recipe:  simply home cooked

Sushi Bake

 California and Shrimp Sushi

Rice, cooked (equal parts water to rice)

avocado, cut into large slices

Roasted Seaweed, cut into strips for serving

 

To season rice:

1/4 cup rice vinegar, heated up

2 Tbsp sugar

1 tsp salt

Combine rice vinegar, sugar and salt.  Mix into the rice to flavor it. Pour rice out into a 9x13 baking pan.  Spread evenly in pan in an even layer.  Sprinkle with bagel spice over all of the rice.  

 

On half of the rice:

1/2 lb shrimp, deshelled, washed and cut up into smaller pieces

1/4 cu mayo

1 shake of hot sauce

pinch of salt

Put shrimp on 1/2 of the rice.  Put in a 425 degree oven for 5-10 minutes.  Take out of oven and prepare the other side.

On the other half of the rice:

1 1/2 cups Imitation crab meat, cut up and shred smaller with hands

1/3 cup mayo

pinch of salt

2 green onions, chopped (save some for the garnish)

1 Tbsp melted butter

1 cup Panko 

Mix together ingredients.  Set on broil and put crab meat on the other side of shrimp and broil for 5 minutes. Remove from oven  Zigzag the mayo onto the crab, add a sliced avocado and top all the shrimp and crab with the remaining green onions. 

Use a roasted seaweed cut into strips to wrap the sushi to eat.  (like a taco)

Recipe:  Flolum

Shrimp Scampi

 1 1/2 lbs jumbo shrimp, peeled, deveined, (save the shells/tails to cook)

Brine:

*3 Tbsp salt

*2 Tbsp sugar

*1 quart water

 

1 Tbsp oil

reserved shrimp shells

1 cup chicken broth

4 springs thyme

8 garlic cloves, sliced, not minced

1/2 tsp red pepper flakes

1/4 tsp pepper

2/3 shrimp stock

3 Tbsp lemon juice

1 Tbsp corn starch

4 Tbsp cold butter

1 Tbsp parsley, chopped

squeeze of lemon (for garnish)

 

1.  Combine the brine ingredients and whisk together.  Add the shrimp and set aside for 15 minutes in the refrigerator covered. 

2.  In a skillet add oil, reserved shrimp shells, chicken broth.  Turn off the heat.  Add thyme and simmer for 5 minutes.  Return to heat. Strain stock and push out all the liquid, should be about 2/3 of a  cup.  Discard the shells. Set aside liquid.

3.  In the skillet heat 1 Tbsp oil, add garlic slices and simmer.  Add red pepper flakes, pepper and cook 3-5 minutes. Pour in the 2/3 cup of shrimp stock into the garlic and pepper.  Add the shrimp and poach, cook for 5 minutes.  Stirring. Remove shrimp from skillet and set aside.

4.  Combine the lemon juice, and corn starch and mix together.  Add to the skillet.  Add the cold butter and the parsley.  Add back the shrimp.  Serve with a squeeze of lemon.

Recipe:  American Test Kitchen

Shrimp Pasta Salad

 8 oz elbow macaroni noodles

4 stalks celery, chopped small

1/2 red or green bell pepper, diced

1/4 small onion, diced

2 cups small salad shrimp, cooked

For dressing:

1 cup mayonnaise

2 Tbsp sour cream

2 tsp distilled white vinegar

1 1/2 tsp granulated sugar

3/4 tsp celery seed

1/4  tsp ground mustard

1/4 tsp salt 

1/4 tsp ground black pepper

1.  Cook macaroni noodles al-dente according to package instructions.  Drain and rinse under cool water, drain again and transfer to a large bowl.

2.  Add celery, pepper, onion, and shrimp and stir to combine.

3.  In a separate bowl, whisk together dressing ingredients (mayonnaise, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and black pepper).  Taste test and add more salt or pepper as needed.

4.  Pour dressing over macaroni mixture and stir well until all ingredients are coated with dressing.  Cover shrimp macaroni salad and refrigerate at least one hour (preferably overnight) for the flavor to fully develop before serving.  Always stir before serving.

Notes:

Often able to find cooked small "salad" shrimp in the frozen section.  Typically i toss these right into the salad frozen and when I go to sere the next day the shrimp has thawed and I just need to stir before serving.  If you choose to thaw the shrimp first, do not drain.  Alternatively you may cook/steam or use larger cooked shrimp, just coarsely chop the shrimp into small pieces.  When my grandmother makes this recipe, she just uses a single (undrained) tin of tiny shrimp.

Serves 8

Shrimp Salad

 1 lb shrimp, peeled and deveined

1 lemon, quartered

1/2 cup celery, finely chopped

3 Tbsp red onion, minced

2 tsp lemon juice

salt and pepper, to taste

1/2 cup mayonnaise

1 tsp Dijon mustard

1 1/2 Tbsp fresh dill, chopped, plus more for garnish

1.  Bring a pot of salted water to a boil.  Add the quartered lemon.

2.  Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque.  Transfer the shrimp to a bowl of ice water to stop the cooking process..

3.  Drain the shrimp then pat dry.

4.  Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl.  Toss gently to coat.

5.  Garnish with additional fresh dill and serve, or cover nd refrigerate for up to 1 day.

Serving 4

Sheet Pan Lemon Butter Shrimp

 3 lemons, thinly sliced

1 1/2 lbs shrimp

1/2 cup butter, melted

1 (0.7 oz) pkg Italian seasoning

On a baking sheet in a single layer place the lemon slices covering the entire pan.  Place 1 shrimp on top of each lemon slice.  Pour the melted butter and seasoning over the shrimp, turning to get both sides. Bake in a 350 degree oven for 13-15 minutes.

Seafood Salad

 1 Tbsp butter

1/2 lb shrimp

1/2 lb bay scallops

1/2 cup mayo

elbow macaroni pasta noodles

salt/pepper

garlic powder

onion powder

clawed crab meat, canned

1 red bell pepper, finely diced

1-2 ribs celery, finely diced

1/2 onion, finely diced

lemon, juice and zest

Old Bay seasoning

hot sauce, optional

green onion, garnish

1.  Cook pasta and let it cool in fridge.

2.  In a skillet on medium heat add butter, shrimp, scallops and seasonings.  Add Old Bay and lemon juice.  Cook for 4-5 minutes.  Remove seafood and set aside.

3.  In a large bowl add mayo, lemon zest, hot sauce, sugar and Old Bay seasoning. Whisk together.

4.  Add 1/2 lb clawed crab meat.  Fold into mayo mixture.  Add pasta, Mix well.

5.  Add cut vegetables, celery, bell pepper and onions.  Add cooked shrimp and scallop mixture. Mix all together.  Top with green onion, diced and a sprinkle of Old Bay seasoning. Serve.

Shrimp Ceviche

1 lb fully cooked shrimp, cut into bite sized pieces

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup red onion, diced small

2-3 Roma tomatoes, diced

1/4 cup cilantro

1 avocado, diced

salt

 

In a bowl add the shrimp, lime juice and lemon juice.  Mix together. Cover with plastic wrap and marinate in the fridge for 30 minutes. 

Add to the shrimp the onion, tomato and cilantro.  Mix together.

Just before serving add the diced avocado and salt. Gently mix to not tear the avocado. Serve cold.

Recipe:  thestayathomechef

Salt and Pepper Shrimp with Snow Peas

 1 lb shell-on deveined raw shrimp (36-40 per pound)

3 Tbsp cornstarch

3/4 tsp salt, divided

1 tsp ground black pepper

1 tsp ground white pepper

5 Tbsp canola oil, divided

1 lb snow peas

1 serrano or jalapeno pepper, thinly sliced

5 cloves garlic, thinly sliced

1/4 cup water

1/2 chopped fresh cilantro

1.  Toss shrimp with cornstarch, 1/2 tsp salt, black pepper and white pepper in a large bowl.

2.  Heat 3 Tbsp oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering.  Add half the shrimp and cook, stirring occasionally, until crisp and pink, about 2 minutes.  Transfer to a plate with a slotted spoon.  Add the remaining 2 Tbsp oil to the pan and repeat with the remaining shrimp.  Sprinkle the shrimp with 1/8 tsp salt.

3.  Add snow peas, serrano (or jalapeno) and garlic to the pan and cook, stirring ocasionally, for 1 minute.  Add water, cover and cook until the snow peas are just tender, about 2 minutes.  Season with the remaining 1/8 tsp salt.

 

Serves 4

4.  Serve the snow peas and shrimp topped with cilantro.

Roasted Shrimp Salad

 2 1/2 lbs (12 to 15 count) shrimp

1 Tbsp olive oil

Kosher salt and freshly ground black pepper

1 cup mayonnaise

1 Tbsp orange zest (2 oranges)

2 Tbsp freshly squeezed orange juice

1 Tbsp white wine vinegar

1/4 cup minced fresh dill

2 Tbsp capers, drained

2 Tbsp small diced red onion 

1.  Preheat the oven to 400 degrees.

2.  Peel and devein the shrimp.  Place them on a sheet pan with the olive oil, 1 tsp salt and 1/2 tsp pepper and toss together.  Spread the shrimp on one layer and roast for 6 to 8 minutes,  until just pink, firm and cooked through.  Allow to cool for 3 minutes.

3.  Meanwhile, make the sauce.  In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 tsp salt, and 1/2 tsp pepper.  When the shrimp are cool, add them to the sauce and toss.  Add the dill, capers, and red onion and toss well.  The flavors will improve if you allow the salad to sit at room temperature for 30  minutes.  Otherwise, chill and serve at room temperature.

Serves 6

Recipe:  Ina Garten

 

Roasted Shrimp and Veggie Salad

 1 cup cherry tomato, sliced

1 cup shredded caarrot

1 cup yellow bell pepper, diced

1 cup red onion, diced

1 cup asparagus, died

1 lb shrimp

olive oil, to coat

chili powder, to taste

1 tsp fresh oregano, to taste

salt, to tastae

pepper, to taste

lime juice, to tase

1 large handful mixed greens

Chili Lime Vinaigrette Dressing:

3 Tbsp lime juice

2 Tbsp olive oil

 1 Tbsp honey

1/2 tsp chili powder

salt, to taste

pepper, to taste

1.  Preheat oven to 400 degrees.

2. Add cut vegetables to a baking sheet lined with parchment paper.

3.  Drizzle in olive oil and sprinkle with seasonings to your preference.  Bake for 10 minutes.

4.  Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.

5.  Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference.  Bake for 5-8 minutes, until shrimp is fully cooked.  Be careful not to overcook.

6.  Mix dressing ingredients together in a small bowl. 

7.  In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together and Serve.

Crock Pot Jambalaya Soup

 6 oz smoked andouille sausage, chopped

4 cups unsalted chicken stock

2 (10 oz) cans unsalted diced tomatoes and green chiles (such as Rotel)

1 cup chopped yellow onion

1 cup chopped yellow bell pepper

1/2 cup chopped celery

3 Tbsp tomato paste

1 Tbsp salt-free Creole seasoning (such as Tony Chacheres)

2 garlic cloves, chopped

1/2 tsp Kosher salt

2/3 cup uncooked brown rice

12 oz raw medium shrimp, peeled and deveined

1/2 cup chopped fresh flat-leaf parsley

1.  Heat a large nonstick skillet over medium-high.  Add sausage; cook, stirring occasionally, until browned, about 4 minutes.  Transfer to a 5 to 6 quart crock pot.  Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste.  Creole seasoning, garlic and salt.  Cover and cook on LOW for 4 hours.

2. Stir in rice.  Cover and cook on low until rice is tender, about 2 hours.

3.  Stir in shrimp.  Cover and cook on low 8 minutes.  Divide soup evenly among 6 bowls .Sprinkle with parsley.

Serves 6