shrimp ramakis

Ingredients

• Servings: 24
• 24 jumbo shrimp, peeled and deveined
• 1 1/2 cups bottled teriyaki sauce
• 1 pound bacon strips, cut in half
• 1 (8 ounce) can whole water chestnuts, drained
• 24 wooden toothpicks

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• in a glass bowl, toss shrimp with teriyaki sauce. cover with plastic wrap and let marinate in the refrigerator for one hour.
• adjust oven rack to the middle setting and set oven to preheat.
• remove shrimp from marinade and place each on a half strip of bacon with a water chestnut. roll and secure with a toothpick, then place a broiler pan approximately 1/2 inch apart from each other. discard remaining marinade.
• broil ramakis for 5 minutes on each side, or until the shrimp is pink and the bacon is cooked (keep the oven door ajar and watch carefully). drain on paper towels and serve immediately.

grilled marinated shrimp

Ingredients

• Servings: 6
• 1 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined with tails attached
• skewers

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• in a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. reserve a small amount for basting later. pour remaining marinade into a large resealable plastic bag with shrimp. seal, and marinate in the refrigerator for 2 hours.
• preheat grill for medium-low heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

ron's grilled shrimp

Ingredients

• Servings: 4
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/3 cup olive oil
• 2 tablespoons red vinegar
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon minced garlic
• 1/2 teaspoon crushed red pepper
• 2 pounds jumbo shrimp, peeled and deveined

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 2 hrs 21 mins


• combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly.
• add shrimp and toss to coat. cover and refrigerate for 1 to 2 hours, tossing occasionally.
• preheat grill for medium-high heat.
• place shrimp in a grill basket. grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. stirring regularly during cooking.

grilled marinated shrimp

Ingredients

• Servings: 6
• 1 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined with tails attached
• skewers

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• in a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. reserve a small amount for basting later. pour remaining marinade into a large resealable plastic bag with shrimp. seal, and marinate in the refrigerator for 2 hours.
• preheat grill for medium-low heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

shrimp pil pil

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/4 cup olive oil
• 8 cloves garlic, minced
• 1/4 teaspoon cayenne pepper, or to taste
• 3 pounds peeled and deveined medium shrimp (30-40 per pound)
• 1/4 cup white
• salt and black pepper to taste
• 3 tablespoons sweet paprika

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• melt the butter and olive oil in a large skillet over medium heat. stir in the garlic and cayenne pepper, and cook until fragrant, about 1 minute. increase the heat to high, and add the shrimp and white . bring to a boil, and cook until the shrimp are no longer transparent in the center, about 3 minutes. season with salt, pepper, and sweet paprika before serving.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Pasta And Salmon Salad

Ingredients

• Servings: 4
• 1 (8 ounce) package tri-colored pasta assortment
• 3 tablespoons curry powder
• 3/4 pound medium shrimp, in the shell
• 1/4 pound smoked salmon, chopped
• 1 1/2 cups frozen green peas, thawed
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon lemon juice
• salt to taste
• ground black pepper to taste
• 3 tablespoons olive oil

Recipe

• fill a large saucepan with salted water and bring to a boil. add the curry powder, let it dissolve, then add the pasta. when the pasta is cooked but still firm, drain and cool with running water. drain again thoroughly and place in a large salad bowl.
• fill a large pot with salted water and bring to a boil. boil the shrimp until they turn pink and curl slightly, 2-3 minutes. drain, place under cold running water and drain again. peel and devein the shrimp and set aside.
• to the pasta add the cooked shrimp, smoked salmon and green peas. in a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. add the oil and stir vigorously until blended.
• pour dressing over pasta dish. toss well and serve.

Pesto Shrimp Sandwich

Ingredients

• Servings: 4
• 1 (16 inch) french baguette
• 1 tablespoon softened butter, divided
• 4 romaine lettuce leaves
• 1 pound cooked salad shrimp
• 6 tablespoons prepared pesto sauce

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat an oven to 200 degrees f (95 degrees c).
• cut the baguette in 4 equal pieces, and place in the oven to warm.
• mix the cooked shrimp and pesto sauce together in a bowl.
• to assemble the sandwiches, cut each piece of warmed bread in half and spread the cut sides with butter. fill each sandwich with one lettuce leaf and equal amounts shrimp and pesto to serve.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

ginger's shrimp and grits

Ingredients

• Servings: 8
• 3 1/2 cups skim milk
• 2 teaspoons sea salt
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground black pepper
• 1 cup stone-ground white grits
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons bottled hot pepper sauce
• 1/2 cup olive oil
• 1 large onion, chopped
• 2 tablespoons garlic, chopped
• 2 pounds shrimp, peeled and deveined
• 1 teaspoon garlic powder
• 2 (10 ounce) cans diced tomatoes with green chile peppers, drained
• 1 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 28 mins Ready Time: 1 hr 10 mins


• pour the milk into a large saucepan with the salt, cayenne pepper, and black pepper, and bring to a boil over medium heat, stirring constantly to prevent scorching. sprinkle in the grits, cover, and simmer for 20 to 25 minutes, stirring occasionally until thickened.
• uncover the grits, and add 1 1/2 cups of shredded cheddar cheese and the hot pepper sauce, beating the mixture with a spoon until the cheese melts and the mixture is smooth. cover the cheese grits and set them aside to firm up.
• heat the olive oil in a saucepan over medium heat, and cook and stir the onion and garlic for about 5 minutes, until the onion is translucent. add the shrimp, and toss them in the hot oil for about 3 minutes, until the shrimp just turn pink and opaque. stir in the garlic powder and diced tomatoes with chile peppers, and set the shrimp mixture aside.
• preheat oven to 350 degrees f (175 degrees c), and spray a 7x11-inch baking dish with cooking spray. place about 1 cup of shrimp mixture in the bottom of the dish, followed by 1 cup of cheese grits in a layer. continue layering shrimp and grits, and top the final layer with 1 cup cheddar cheese.
• bake in the preheated oven for 30 minutes, until the cheese topping is bubbling and beginning to brown. let the casserole set for about 10 minutes before serving.

Cap Cai

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 onion, thinly sliced
• 10 ounces peeled and deveined medium shrimp (30-40 per pound)
• 1 head bok choy, chopped
• 1 1/2 cups chopped broccoli
• 1 1/2 cups chopped cauliflower
• 1 large carrot, thinly sliced at an angle
• 3 green onions, chopped
• 2/3 cup water
• 2 tablespoons cornstarch
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat the vegetable oil in a large saucepan over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. pour in the water, cover, and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes.
• dissolve the cornstarch into the fish sauce in a small bowl. stir into the cap cai along with the oyster sauce, sugar, and pepper; stir until thickened. season with salt before serving.

Shrimp Dip Ii

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 tablespoon hot pepper sauce
• 2 teaspoons lemon juice
• 1 teaspoon prepared horseradish
• 1/4 teaspoon worcestershire sauce
• 1 dash red food coloring
• 1 (6 ounce) can small shrimp, drained

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine cream cheese, mayonnaise, chile sauce, lemon juice, horseradish, worcestershire sauce, red food coloring, and shrimp in a small bowl. mix well. serve immediately, or refrigerate. do not make more than 24 hours in advance.

shrimp and grits louisiana style

Ingredients

• Servings: 2
• 1 cup water
• 1 pinch salt
• 6 tablespoons grits
• 2 tablespoons olive oil
• 1/2 cup diced tasso ham
• 2 tablespoons diced onion
• 2 tablespoons diced green bell pepper
• 20 medium shrimp, peeled and deveined
• 1/4 cup
• 1 cup heavy whipping cream
• salt and ground black pepper to taste
• 1 tablespoon chopped green onion, green parts only

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. set aside and keep warm.
• heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
• pour into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. season with salt and black pepper.
• divide the grits 2 serving plates and line the edge of each plate with 10 shrimp. pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

Shrimp Dip

Ingredients

• Servings: 3
• 2 (8 ounce) packages cream cheese, softened
• 4 tablespoons ketchup
• 2 tablespoons prepared horseradish
• 1 pound cooked and peeled shrimp

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• in a medium bowl, mix the cream cheese, ketchup and prepared horseradish. gently fold in the shrimp. cover and chill in the refrigerator at least 1 hour before serving.

Secret Shrimp Dip

Ingredients

• Servings: 3
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container sour cream
• 1 clove garlic, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 (6.5 ounce) can small shrimp, liquid reserved
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a food processor, place cream cheese, sour cream, garlic, cilantro and shrimp. mix until smooth. sprinkle with salt and pepper. transfer to a medium serving dish. chill covered in the refrigerator at least 2 hours before serving.

grilled marinated shrimp

Ingredients

• Servings: 6
• 1 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined with tails attached
• skewers

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• in a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. reserve a small amount for basting later. pour remaining marinade into a large resealable plastic bag with shrimp. seal, and marinate in the refrigerator for 2 hours.
• preheat grill for medium-low heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Seafood Omelets With Creamy Cheese Sauce

Ingredients

• Servings: 6
• filling:
• 1/4 cup chicken broth
• 1 tablespoon dijon mustard
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 (6 ounce) can crab
• 1 (6 ounce) can salad shrimp
• sauce:
• 1/4 cup heavy cream
• 1 teaspoon dijon mustard
• 1 cup shredded cheddar cheese
• 1 dash nutmeg
• salt and pepper to taste
• omelets:
• 4 eggs, beaten
• 1/4 cup heavy cream
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• prepare the filling by stirring dijon mustard into chicken broth in a saucepan until dissolved. bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
• prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. keep warm over low heat.
• whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. cook until firmed, then flip and cook for a few seconds more to firm the other side.
• to prepare omelets, spoon some of the seafood filling into the lower half of each omelet. roll up into a cylinder. serve 2 per person bathed with cheddar sauce.

shrimp nicholas

Ingredients

• Servings: 10
• 24 medium shrimp, peeled and butterflied
• 4 ounces fresh mozzarella cheese, cut into strips
• 12 thin slices prosciutto
• 1 jarred roasted red pepper, drained and cut into strips
• 1/2 cup all-purpose flour
• 1 egg
• 2 tablespoons water
• 1 pinch salt
• 1 cup panko bread crumbs
• vegetable oil for deep-frying

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• lay out the shrimp on a clean surface so the two halves are spread open like a book. place a strip of mozzarella cheese in the center, then a strip of roasted pepper. close the shrimp and wrap each one with a slice of prosciutto.
• place the flour in a small dish. in a separate dish, whisk together the egg, water and salt with a fork. place the panko crumbs in a third dish. heat the oil in a large skillet over medium to medium-high heat or until it reaches 375 degrees f (190 degrees c). dip the wrapped shrimp in flour to coat, then dip in the egg mixture. roll in the panko crumbs until evenly coated.
• fry the shrimp in the hot oil until golden brown and cheese is melting, about 1 minute per side. remove with a slotted spoon and drain on paper towels before serving.