Shrimp

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Poke Bowl

The free-wheeling cousin of sushi, a good poke bowl can be a make-your-own adventure meal with whatever you have on-hand. The fish can be sauced or un-sauced, depending on your preference. Here are some ideas:

To season your fish, mix together the following to taste:
Soy sauce
Sesame oil
Rice vinegar
Ginger
Garlic
Green onion
Sriracha

To make your poke bowl, compose many or few of the following together in a bowl:
Sushi rice flavored with rice vinegar and sugar and/or mirin
Tuna or salmon, seasoned (or not) as above

Poke.jpeg
4
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Spicy Shrimp Roll

Courtesy of Washington Post.

Serves 4

2 celery stalks, finely chopped
1/4 cup mayonnaise, or more as desired
3 tablespoons fresh lemon juice, or more to taste
2 tablespoons horseradish
1/4 teaspoon kosher salt, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
A few dashes of hot sauce
1 pound medium shrimp, boiled, peeled, deveined and roughly chopped (see NOTE)

3
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Easy Shrimp Scampi

Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

Shrimp Scampi.jpeg
4
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Spicy Shrimp Salad

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

Spicy shrimp salad
4
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Bahn Mi

An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

  • Rolls
  • Protein of choice
  • Crunchy veg - cucumber, jicama
  • Pickled veg - carrots
  • Spicy veg - jalapeno
  • Herbs - cilantro, mint
  • Mayo
  • Other sauces of choice
Bahn Mi
4
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Thai Tacos

Rough recipe:

Corn tortillas (~3 ea)
Shrimp, peeled

For taco fixings:
peanut sauce
diced mango
Sriracha
carrot/radish/pepper slaw

Pan fry shrimp wih salt, pepper, garlic powder and a dash of cayenne

Thai Tacos
4
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Crispy Hoi An Pancakes

Batter

1 cup rice flour
½ teaspoon ground turmeric
½ teaspoon kosher salt

Assembly

5 tablespoons (or more) vegetable oil, divided
4 oz. small shrimp, peeled, deveined
Kosher salt and freshly ground black pepper
6 scallions, thinly sliced
4 oz. mung bean sprouts (about 1 cup)
Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
Nuoc Cham (recipe below)

Hoi An Pancakes
4
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Paella with chicken and shrimp

5 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
1 pound skinless boneless chicken thighs, cut into 1-inch cubes
1/2 pound oyster mushrooms, sliced
1 cup chopped onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
3/4 teaspoon smoked paprika
1/2 teaspoon saffron threads, crumbled
2 cups low-salt chicken broth, divided
1 cup mushroom broth

Paella
3.5
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Shrimp or Crawfish Étouffée

1 lb shrimp
2 Cups shrimp or seafood stock (you can make it from the shells of the shrimp)
4 Tbsp lard/fat/unsalted butter
1/4 Cup Flour
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1 Cup fresh Tomatoes, diced
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 Tbsp Minced Garlic
1 bundle of Fresh Thyme
2 tsp Worcestershire Sauce
4 T Creole seasoning (I added extra cayenne, Herbs De P, oregano, and smoked salt)
salt and pepper to taste

Shrimp Etouffee
3
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Shrimp and Hearts of Palm Rémoulade

Rémoulade

1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled

1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worchestershire sauce

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Shrimp

Shrimp Remoulade
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Indian Salad

Every week, we include a "big salad night" on our menu. Depending on the cuisine we've selected, that can be easy or hard. For example, Asian week? That's easy - chinese chicken salad. Italian week? Try a caesar salad or (my personal favorite) panzanella salad.

Indian Salad
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Shrimp and Grits

This was adapted from a NYTimes article in search of an improved shrimp and grits recipe:

For the grits:

  • 1/2 cup grits
  • 2 1/4 cups water
  • 2 T unsalted butter
  • 1 t salt
  • 1 t minced garlic
  • 1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
  • dash paprika
Shrimp and Grits.jpg
3.5
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Udon Soup with Prawns and Poached Egg

So, there's this Japanese movie, Tampopo, all about a woman's quest to serve the perfect noodle soup in her small roadside soup shop. If nothing else, its an interesting look at Japanese food culture.

Anyway, inspired by that and memories of walking by this (Japanese, I think) soup shop ever day we were in Paris last year, I decided we should try and make Japanese. soup. Our local bodega, P&C Market, sells Japanese noodles (both soba and udon), so we gave it a whirl. It actually turned out pretty good for the first shot.

Udon Soup Before Broth
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Shrimp and Grits

For the shrimp:
8 jumbo shrimp, peeled and deveined
2 T butter, melted
1 T cajun seasoning
dash Old Bay
dash Celery Salt

For the grits:
1/2 cup grits
2 1/4 cups water
2 T unsalted butter
1 t salt
1 t minced garlic
1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
dash paprika

3.5
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Gumbo

Make the Roux

Heat oil in heavy 6-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- about 15 minutes.

Add the Trinity

Add 3/4s of the chopped onions, chopped bell peppers, and chopped celery. Cook until onions are soft and brown, stirring frequently, about 15 minutes. Add garlic, cayenne, and cajun seasoning, and stir 2 minutes.

Stock Work

Gumbo and bread
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Fried Rice

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

Fried Rice
3.5
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Shrimp Saganaki

Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

Shrimp Saganaki with sauteed Kale flowers
3.5
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Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

An excellent salsa verde recipe, and a nice shrimp recipe. We made it as tacos instead.

http://www.epicurious.com/recipes/food/views/Shrimp-and-Cotija-Enchilada...

3
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Shrimp Tikka

Great on the first try. Serve with rice and mango salsa.

From http://www.epicurious.com/recipes/food/views/Shrimp-Tikka-with-F...

Shrimp Tikka
3.5
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Chinese Long Beans

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
2 tablespoons fresh lime juice
Add shrimp to make a full meal

Long beans
2.5
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