shrimp?
So it's like this...shrimp is awesome and amazing(honestly it's the reason i stopped being vegetarian)...but I have no idea how to cook shrimp. Truthfully i've been kinda scared because apparently if you do it wrong, you can catch things that won't kill you, only make you wish you were dead.
but i feel like at this point in my life I'm foolhardy enough to laugh in the face of devastating food poisoning for the sake of delicious food.
So...anyone have any really good shrimp recipes? maybe something you can do in a sautee pan or something like that?
gracias
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13 Comments:
My favorite shrimp recipe:
SHRIMP SCAMPI
2 T olive oil
2 T melted butter
1/4 cup lemon juice
2 t lemon zest
pepper to taste
3 T finely minced shallots
3 cloves finely minced garlic
2 lbs jumbo shrimp cleaned
Combine all except shrimp in shallow baking dish. Add shrimp and turn several times to coat thoroughly. Place under broiler about 4 inches from heat for 2 minutes, turn and broil the other side for 2 minutes more. (Can also be sauteed on stovetop).
Garnish with chopped parsley and parmesan cheese if desired. Serve over 1/2 lb. cooked linguini (I like Barilla). Bon Appetit!!
T:tablespoon
t: teaspoon
PerkyMac at 11:45PM on 11/16/08
First, buy your shrimp from a reputable seafood store or supermarket. I'd buy a pound and use this recipe (adjust ingredients accordingly) to see if you like shrimp. (if you don't want to use this recipe, buy a can of Old Bay Seasoning and follow the brief directions on the back for making steamed shrimp - easy to do and you just buy a pound of large shrimp).
Roasted Shrimp Cocktail
- serves 6 to 8 -
Adapted from Barefoot Contessa Back to Basics by Ina Garten.
Ingredients
For the shrimp:
2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Procedure
1. Preheat the oven to 400°F.
2.Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco. Serve as a dip with the shrimp.
annzee at 12:00AM on 11/17/08
No matter how I cook the shrimp, I always, always brine them first. For 2 lbs of shrimp, I dissolve 1/4 cup of each kosher salt and sugar in 8 cups of ice-cold water (I throw in a few ice-cubes, too) and brine the shrimp (in the fridge) for an hour to an hour and a half. No matter what you do with the shrimp later - poach, saute, broil, grill - you'll get nice, plump and juicy shrimp.
Also, like with all seafood - make sure you don't overcook them, they only take several minutes to cook (until they turn pink).
One of the most popular shrimp dishes in our house is shrimp & sausage skewers - I poach several links of sweet Italian sausage (turkey or pork, both work fine), slice them into slices that are the same thickness as the shrimp, and put them on the skewer in such a way that the sausage slice is kind of nesting inside the shrimp curve (shrimp/sausage). Sometimes I add bell peppers and/or pineapple chunks. Baste them with some plum sauce and grill for a couple of minutes on each side (I often do it on the electric grill inside, too), or broil.
brooke29 at 12:06AM on 11/17/08
I like to take chopped celery and place in a glass (wine glass if holidays), then add shrimp then your fav cocktail sauce and top it w/ a heafty slice of lemon and or lime.
pjracz10 at 1:30AM on 11/17/08
Peel and wash.
Minced garlic
vermouth
s/p
chili flakes
20 minutes
skewer, grill, enjoy
grill fast, they are done quickly.
carolrsfMISSESTEXAS at 3:54AM on 11/17/08
All I do is devein (upper and underside), remove tails, steam, and eat them as is. I love the taste and texture of shrimp. :)
My husband will often steam shrimp (deveined with tail on) with Old Bay sprinkled on top.
I loved my mother's shrimp tempura. Shrimp is deveined with tail on and then straightened. You can use all purpose flour or tempura batter mix; essentially, any fine flour. (I personally can't stand shrimp tempura made with panko...part of the reason why I don't like shrimp served at most western establishments.) For the batter, beat egg, mix cold water and flour. Use a clean and neutral oil to deep fry the battered shrimp.
My other favorite use for shrimp that my mother used to make is chawanmushi -- a delicate savory egg custard with shrimp, shiitake, and mizuna eaten warm, steamed in ceramic tea cups (more slender and taller than your standard ramekin). One of these days I'll make it myself...
Cassaendra at 7:28AM on 11/17/08
i reduce 2 cps of stock(shrimp or seafood if i have it veggie otherwise) reduce the stock down to 1 cp with some roasted garlic onions and I like some thyme in it. I poach the shrimp in the stock and quickly remove when barely pink, then tighten up the stock with a little roux and bring it all back together to serve it over pasta. if i happen to have some white wine open I will reduce the amount of stock a tad and add some wine. sorry for no exact measurements or even ingregients but it different every time depending on what i have on hand.
huneybumper at 8:29AM on 11/17/08
We're coming out of grilling season (except of course if you live in a perpetually warm climate) but my favorite shrimp dish ever is Tequila/lime Marinated Grilled Shrimp. I use Tiger shrimp if I can get them, because they have a nicer flavor than pink shrimp, in my opinion.
Tequila/Lime Marinated Grilled Shrimp:
Clean shrimp, devein, leave tails on. toss in a bowl with freshly chopped garlic, sea salt, fresh lime juice from 5 limes, 1/2 cup Tequila, chopped jalepenos, fresh chopped cilantro, red pepper flakes. Let sit for about an hour. Cook over a hot grill in a grill pan (has holes so flame can get through so you won't need to skewer them) turning often so as not to overcook. Remove from flame when just turned pink.
Serve with a homemade salsa of fresh plum tomatoes, vidalia onion, cilantro, mango and jalepeno.
juliebugsmama at 10:55AM on 11/17/08
Oops. The above recipe with the vermouth should also have some extra virgin olive oil.
carolrsfMISSESTEXAS at 6:22PM on 11/17/08
We've been eating frozen shrimp lately thought we've bought fresh (often already cooked) and while we've done everything from just eating it with cocktail sauce or salsa as juliebugs offers, we've been relying on "add shrimp" to this and it's been great. Most recently we tried a bottled etoufee sauce we got from a big cajun website. We're changing up the proportions next time, but it was simple and tasty. Same thing with packaged jambalaya. Simple stir frying with shrimp, bok choy or spinach (whatever we found at the farmer's market), some garlic, and a light sauce can't be beat. i've never gotten sick from any form of shrimp i've ever eaten (and shrimp is my favorite food) . I don't mean to minimize your fears but I do wonder how common such illnesses really are. ASK the vendor or the grocer or follow the instructions on the package and you should be fine!
Fluffnik at 7:12PM on 11/17/08
Yep - all of the above. Plus drop some in home made gumbo. It soaks up the flavor while adding flavor.
Ribster at 8:00PM on 11/17/08
frozen instead of fresh works fine in scampi also
renee59 at 9:10PM on 11/17/08
You guys know this but...don't buy fresh shrimp! Always frozen!. You have no sure way of knowing how long fresh has been thawed. I love shrimp but if it's even a little off that sweet sea flavor is lost...
sailordave at 12:28AM on 11/18/08