shrimp scampi with pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 pinch red pepper flakes (optional)
• 1 pound shrimp, peeled and deveined
• 1 pinch kosher salt and freshly ground pepper
• 1/2 cup dry white
• 1 lemon, juiced
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped fresh parsley leaves
• 1 teaspoon extra-virgin olive oil, or to taste

Recipe

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


• bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. drain.
• melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. remove shrimp from skillet and keep warm.
• pour white and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. drizzle with 1 teaspoon olive oil to serve.

shrimps saganaki (greek recipe)

Ingredients

• Servings: 4
• 1 pound medium shrimp, with shells
• 1 onion, chopped
• 2 tablespoons chopped fresh parsley
• 1 cup white
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/4 teaspoon garlic powder (optional)
• 1/4 cup olive oil
• 1 (8 ounce) package feta cheese, cubed
• salt and pepper to taste (optional)

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• bring about 2 inches of water to a boil in a large saucepan. add the shrimp, the water should just cover them. boil for 5 minutes, then drain, reserving the liquid, and set aside.
• heat about 2 tablespoons of oil in a saucepan. add the onions; cook and stir until the onions are soft. mix in the parsley, , tomatoes, garlic powder, and remaining olive oil. simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
• while the sauce is simmering, the shrimps should have become cool enough to handle. first remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
• when the sauce is thickened, stir in the shrimp stock and shrimp. bring to a simmer, and cook for about 5 minutes. add the feta cheese and remove from the heat. let stand until the cheese starts to melt. serve warm.

jambo (dutch antilles okra soup)

Ingredients

• Servings: 4
• 6 ounces salt beef, fat removed and diced
• 12 cups water
• salt and pepper to taste
• 3 cups fresh okra, cut into 1/2 inch slices
• 1 cup medium shrimp, peeled and deveined
• 8 ounces cod fillets, cubed
• 1/4 cup chopped fresh basil
• 1 tablespoon lemon juice, to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 8 hrs 55 mins


• soak diced beef in ample cool water overnight to remove the salt. drain, rinse, and set aside.
• bring 12 cups of water to a boil over high heat. add salt and pepper to taste, then add okra. reduce heat to medium, and simmer for 20 minutes. stir in beef, shrimp, and cod; simmer fro 10 minutes more. season with chopped basil and lemon juice before serving.

Shrimp

Ingredients

• Servings: 2
• 3 tablespoons rendered bacon fat
• 3 tablespoons all-purpose flour
• 2 cups chopped stewed tomatoes
• 1/8 cup tomato sauce
• 6 tablespoons minced onion
• 6 tablespoons chopped green bell pepper
• 1 1/2 tablespoons chopped fresh parsley
• 1 clove crushed garlic
• 1 1/2 cups hot water
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 7 ounces frozen, peeled and deveined shrimp

Recipe

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


• melt bacon fat in a large skillet over medium heat. stir in the flour and cook until browned, stirring constantly to make a brown roux (see editor's note). stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.

summer special shrimp and fruit fried rice

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil, divided
• 2 eggs, beaten
• 1/2 pound peeled and deveined medium shrimp
• 1 (1 inch) piece fresh ginger root, minced
• 2 red onions, sliced
• 3 green chile peppers, chopped
• 2/3 cup fresh pineapple, diced
• 1/2 cup orange segments
• 6 walnuts, chopped
• 2 cups cold, cooked white rice
• 1 tablespoon soy sauce
• 2 tablespoons chopped fresh cilantro
• salt and pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• heat 1 teaspoon of the vegetable oil in a wok over medium-high heat. pour in the onions, and cook until just set; set aside. increase the heat to high, and pour another 1 teaspoon of oil to the wok. stir in the shrimp, and cook until the shrimp turn pink, and are no longer translucent in the center, about 3 minutes; set aside.
• wipe out the wok, and heat the remaining teaspoon of oil over high heat. stir in the ginger, and cook quickly for a few seconds until the ginger begins to turn golden brown. stir in the onion and chile peppers; cook for a minute or two until the onions begin to soften and turn brown around the edges. add the pineapple and oranges, and gently cook until the pineapple is hot.
• stir in the rice, walnuts, and soy sauce. stir for a few minutes until the rice is hot. fold in the egg, shrimp, and cilantro. season to taste with salt and pepper, and cook to reheat.

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.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

clamato® shrimp cocktail

Ingredients

• Servings: 10
• 2 1/2 pounds large cooked (grilled) shrimp, cut in half
• 1/2 cup lemon juice
• 3 large tomatoes, diced
• 1 large white onion, diced
• 1/2 cup sunkist® or crush® orange-flavor soda
• 6 ounces ketchup
• 2 cups clamato® original or picante flavor
• salt and pepper, to taste
• 6 fluid ounces worcestershire sauce
• 3 ounces hot pepper sauce
• 2 avocados, cut into cubes

Recipe

• mix shrimp, with lemon juice, tomatoes, onion, sunkist® or crush® orange flavor, ketchup, clamato® original or picante flavor, salt & pepper to taste, worcestershire sauce, hot sauce (to taste) and refrigerate for 30 minutes. before serving add avocado.

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.

jambalaya with fresh fruit

Ingredients

• Servings: 6
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 (12 ounce) package chicken apple sausage
• 2 tablespoons olive oil
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 1/2 cups long grain rice
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 3/4 teaspoon chili powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/3 cup white
• 3/4 cup canned crushed tomatoes
• 1 1/2 cups chicken broth
• 3/4 pound peeled and deveined medium shrimp
• 1/2 cup diced fresh pineapple
• 1/2 cup diced mango
• 1/2 cup diced apple

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 2 quart casserole dish with lid.
• place the flour in a shallow dish. dip the sausages into the flour to coat evenly.
• heat 2 tablespoons of olive oil in a large skillet over medium heat. cook the sausages, turning to brown all sides, about 2 minutes per side. transfer to a plate and set aside.
• using the same skillet, heat 2 tablespoons of olive oil over medium heat. stir in the onion, green pepper, garlic, and bay leaves; stir and cook until tender, about 2 minutes. combine the rice with the pepper mixture; stir and cook until the rice turns opaque, about 3 minutes. stir in the thyme, salt, chili powder, white and black peppers, red pepper flakes, , tomatoes, and chicken broth. add the sausages; increase heat to high and bring the mixture to a boil. transfer the rice mixture to the large pot and cover.
• bake in preheated oven for 20 to 25 minutes.
• remove pot from the oven. stir in the shrimp, pineapple, mango, and apple; blending thoroughly with the rice mixture. cover and bake until shrimp is cooked, 10 to 15 minutes.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

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.

bubba's jambalaya

Ingredients

• Servings: 12
• 6 slices bacon, cut into 1 inch pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
• 2 (14.5 ounce) cans crushed tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon pieces with a slotted spoon, and set aside. add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. season with thyme and seasoning. bring to a boil, and add the rice. bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• stir in the shrimp and bacon just before serving, and heat through. if you use uncooked shrimp, let it cook for about 5 minutes before serving.

shrimp and feta with pasta

Ingredients

• Servings: 4
• 8 ounces orzo pasta
• 3 tablespoons olive oil
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans diced tomatoes in juice
• 1/2 cup water
• 1/2 cup dry white
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon salt
• 1 1/2 pounds large shrimp, peeled and deveined
• 4 ounces crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. drain.
• heat oil in a large skillet over medium heat; cook and stir onion until slightly softened, about 3 minutes. add garlic and cook until fragrant, about 1 minute. mix tomatoes in juice, water, , oregano, and salt into onion mixture; cook and stir until sauce is thickened, about 10 minutes.
• mix shrimp into sauce and cook until shrimp are cooked through, 2 to 3 minutes. stir feta cheese and parsley into sauce; serve over orzo.

shrimp scampi with angel hair pasta

Ingredients

• Servings: 6
• cooking spray
• 3/4 pound roma (plum) tomatoes, halved lengthwise
• 1 (16 ounce) package angel hair pasta
• 2 teaspoons olive oil, or more to taste
• salt and ground pepper to taste
• 1 pound butter, cut into cubes
• 3 tablespoons grated red onion
• 6 cloves garlic, or more to taste, minced
• 3 tablespoons minced fresh basil, divided
• 2 pounds shrimp, peeled and deveined
• 10 fresh mushrooms, quartered
• 2 teaspoons garlic powder
• 1/4 cup lemon juice
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c). prepare a baking sheet with cooking spray.
• arrange tomato halves prepared baking sheet. drizzle olive oil over the tomatoes; season with salt and pepper.
• roast tomatoes in preheated oven until edges are crisp, about 35 minutes. transfer to a cutting board to cool; cut into small chunks.
• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. transfer to a large bowl.
• melt butter in a skillet over low heat. cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
• stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
• pour shrimp mixture over the angel hair pasta; top with parmesan cheese and lemon juice and toss to coat pasta completely. garnish with remaining basil.

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.

seafood rivera

Ingredients

• Servings: 6
• 1/4 cup butter, divided
• 20 sea scallops, or more to taste
• 16 shrimp, or more to taste, peeled and deveined
• 20 reconstituted sun-dried tomatoes
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup diced mushrooms
• 1/4 cup prepared pesto sauce
• 4 (8 ounce) bottles clam juice
• 1/2 cup heavy whipping cream
• 1/2 cup grated romano cheese
• 2 tablespoons dry white
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 1 teaspoon all-purpose flour, or as needed
• 1 pound linguine

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• melt 2 tablespoons butter in a pot over medium-high heat. saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture; cook and stir until heated through, about 5 minutes.
• pour clam juice, whipping cream, romano cheese, white , garlic powder, onion powder, black pepper, and linguine into shrimp mixture. roll remaining butter in flour and add to shrimp mixture and mix well. bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.
• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. ladle pasta into bowls and spoon shrimp mixture over the top.

boudreaux's zydeco stomp gumbo

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 1 cup skinless, boneless chicken breast halves - chopped
• 1/2 pound lamb sausage links, thinly sliced
• 1 cup olive oil
• 1 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 quarts chicken broth
• 1 (12 fluid ounce) can or bottle
• 6 stalks celery, diced
• 4 roma (plum) tomatoes, diced
• 1 sweet onion, sliced
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 2 tablespoons chopped fresh red chile peppers
• 1 bunch fresh parsley, chopped
• 1/4 cup seasoning
• 1 pound shrimp, peeled and deveined

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. stir in sausage, and cook until evenly browned. drain chicken and sausage, and set aside.
• in a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. stir constantly until browned and bubbly. mix in garlic, and cook about 1 minute.
• gradually stir chicken broth and into the roux mixture. bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and seasoning. reduce heat, cover, and simmer about 40 minutes, stirring often.
• mix chicken, sausage, and shrimp into the broth mixture. cook, stirring frequently, about 20 minutes.

shrimps saganaki (greek recipe)

Ingredients

• Servings: 4
• 1 pound medium shrimp, with shells
• 1 onion, chopped
• 2 tablespoons chopped fresh parsley
• 1 cup white
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/4 teaspoon garlic powder (optional)
• 1/4 cup olive oil
• 1 (8 ounce) package feta cheese, cubed
• salt and pepper to taste (optional)

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• bring about 2 inches of water to a boil in a large saucepan. add the shrimp, the water should just cover them. boil for 5 minutes, then drain, reserving the liquid, and set aside.
• heat about 2 tablespoons of oil in a saucepan. add the onions; cook and stir until the onions are soft. mix in the parsley, , tomatoes, garlic powder, and remaining olive oil. simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
• while the sauce is simmering, the shrimps should have become cool enough to handle. first remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
• when the sauce is thickened, stir in the shrimp stock and shrimp. bring to a simmer, and cook for about 5 minutes. add the feta cheese and remove from the heat. let stand until the cheese starts to melt. serve warm.

sexy shrimp scampi

Ingredients

• Servings: 2
• 30 medium shrimp - peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c).
• toss the shrimp in a bowl with the olive oil, melted butter, garlic, salt, and pepper; set aside for 10 minutes. arrange the shrimp in a circular pattern in a round casserole dish.
• bake in the preheated oven until the shrimp are pink and cooked through, about 15 minutes.

shrimp and corn chowder

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 leeks (white and pale green parts only), chopped
• salt and ground black pepper to taste
• 2 tablespoons all-purpose flour
• 3 cups half-and-half
• 1 pound potatoes, peeled and chopped
• 1 (8 ounce) bottle clam juice
• 1 pound cooked shrimp
• 2 (8 ounce) bags frozen corn
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• melt butter in a dutch oven over medium heat. stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
• stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
• stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. remove pot from heat, add lemon juice and chives, and stir.

Grandma's Shrimp Salad Sandwiches

Ingredients

• Servings: 4
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon prepared mustard
• 1 cup chopped cooked shrimp
• 1/4 cup finely chopped celery
• 1 teaspoon finely chopped onion
• 1/8 teaspoon garlic powder, or to taste
• 8 slices white bread

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir cream cheese and mayonnaise together until smooth; add ketchup and mustard and stir until smooth.
• mix shrimp celery, onion, and garlic powder together in a separate bowl; add cream cheese mixture and mix to coat. divide shrimp mixture between 4 bread slices and spread into an even layer; top with remaining bread slices.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

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.

coconut shrimp i

Ingredients

• Servings: 6
• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying

Recipe

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


• in medium bowl, combine egg, 1/2 cup flour, and baking powder. place 1/4 cup flour and coconut in two separate bowls.
• hold shrimp by tail, and dredge in flour, shaking off excess flour. dip in egg/ batter; allow excess to drip off. roll shrimp in coconut, and place on a baking sheet lined with wax paper. refrigerate for 30 minutes. meanwhile, heat oil to 350 degrees f (175 degrees c) in a deep-fryer.
• fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. using tongs, remove shrimp to paper towels to drain. serve warm with your favorite dipping sauce.

crayfish or shrimp pasta

Ingredients

• Servings: 10
• 2 (8 ounce) packages angel hair pasta
• 1/2 cup butter
• 6 cups heavy whipping cream
• 1 cup chopped green onions
• 1 1/2 pounds cooked shrimp - peeled and deveined
• 3 tablespoons seasoning

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• in a large pot of boiling salted water, cook angel hair pasta until al dente. drain.
• in a large saute pan, heat butter over medium heat until melted. stir in the seasoning and heavy cream. cook until sauce is reduced by half.
• stir in the green onions and crayfish or shrimp. heat thoroughly. serve over hot angel hair pasta.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

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.

one pan spaghetti with spicy marinara and shrimp

Ingredients

• Servings: 6
• 1 box barilla® pronto™ spaghetti
• 1 cup barilla® spicy marinara sauce
• 1 cup canned white beans
• 10 cooked shrimp, halved
• salt and black pepper to taste

Recipe

Cook Time: 10 mins Ready Time: 10 mins


• pour whole box of pasta into a large skillet (approximately 12 inches in diameter). pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• cook on high, stirring occasionally, until almost all of the liquid has evaporated.
• add sauce, beans and shrimp, stir to combine and gently heat through.
• remove the skillet from heat, season with salt and pepper to taste. serve immediately.

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.

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.

bubba's jambalaya

Ingredients

• Servings: 12
• 6 slices bacon, cut into 1 inch pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
• 2 (14.5 ounce) cans crushed tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon pieces with a slotted spoon, and set aside. add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. season with thyme and seasoning. bring to a boil, and add the rice. bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• stir in the shrimp and bacon just before serving, and heat through. if you use uncooked shrimp, let it cook for about 5 minutes before serving.

Shrimp Orecchiette

Ingredients

• Servings: 6
• 2 cups uncooked orecchiette pasta
• 1/3 cup butter
• 1/2 cup chopped shallots
• 3 cloves garlic, chopped
• 1/4 cup chopped green onion
• 1 1/2 teaspoons seasoning, or to taste
• 1 teaspoon cracked black pepper
• 1 cup white
• 1 cup diced plum tomatoes
• 1 pound medium shrimp - peeled and deveined
• 1 cup baby spinach

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
• melt butter in a medium skillet over medium heat. stir in shallots, garlic, and green onion. season with seasoning and pepper, and cook about 2 minutes. mix in , tomatoes, and shrimp. continue to cook and stir until shrimp are opaque. mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.

Spicy Shrimp (chingri Maach)

Ingredients

• Servings: 1
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 tomato, chopped
• 1 teaspoon garlic paste
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 2 green chile peppers, seeded and minced
• salt to taste
• 1 pound peeled and deveined shrimp
• 1/4 cup cilantro leaves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat oil over medium-high heat in a large skillet, and cook and stir onions until golden brown, about 8 minutes. stir in tomato and cook for 2 minutes. stir in garlic paste, turmeric, garam masala, green chile peppers, and salt, and cook for 2 minutes more.
• reduce heat to low, add the shrimp, and cook and stir over low heat until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes. add a small amount of water if needed; the sauce should be thick. sprinkle with cilantro.

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.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

Shrimp Stuffed Eggplant

Ingredients

• Servings: 4
• 2 large eggplants, halved lengthwise
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1/2 small onion, grated
• 1/2 bell pepper, chopped
• 1/2 pound raw shrimp, peeled and deveined
• 2 tomatoes, chopped
• 1/4 cup butter
• 1 egg, beaten
• 1/2 pound sharp cheddar cheese, grated

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• scoop the pulp from each eggplant, reserving the shells. place pulp into a pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 10 minutes. drain and transfer eggplant to a large bowl.
• heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper until tender, 5 to 10 minutes. add shrimp; cook and stir until cooked through and pink, 3 to 5 minutes. remove skillet from heat.
• mash eggplant thoroughly; add shrimp mixture, tomatoes, butter, and egg and mix well. stuff eggplant shells with eggplant-shrimp mixture; season with salt and pepper. top each stuffed eggplant with cheddar cheese. place stuffed eggplant in a baking dish.
• bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.

boudreaux's zydeco stomp gumbo

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 1 cup skinless, boneless chicken breast halves - chopped
• 1/2 pound lamb sausage links, thinly sliced
• 1 cup olive oil
• 1 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 quarts chicken broth
• 1 (12 fluid ounce) can or bottle
• 6 stalks celery, diced
• 4 roma (plum) tomatoes, diced
• 1 sweet onion, sliced
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 2 tablespoons chopped fresh red chile peppers
• 1 bunch fresh parsley, chopped
• 1/4 cup seasoning
• 1 pound shrimp, peeled and deveined

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. stir in sausage, and cook until evenly browned. drain chicken and sausage, and set aside.
• in a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. stir constantly until browned and bubbly. mix in garlic, and cook about 1 minute.
• gradually stir chicken broth and into the roux mixture. bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and seasoning. reduce heat, cover, and simmer about 40 minutes, stirring often.
• mix chicken, sausage, and shrimp into the broth mixture. cook, stirring frequently, about 20 minutes.

shrimps saganaki (greek recipe)

Ingredients

• Servings: 4
• 1 pound medium shrimp, with shells
• 1 onion, chopped
• 2 tablespoons chopped fresh parsley
• 1 cup white
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/4 teaspoon garlic powder (optional)
• 1/4 cup olive oil
• 1 (8 ounce) package feta cheese, cubed
• salt and pepper to taste (optional)

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• bring about 2 inches of water to a boil in a large saucepan. add the shrimp, the water should just cover them. boil for 5 minutes, then drain, reserving the liquid, and set aside.
• heat about 2 tablespoons of oil in a saucepan. add the onions; cook and stir until the onions are soft. mix in the parsley, , tomatoes, garlic powder, and remaining olive oil. simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
• while the sauce is simmering, the shrimps should have become cool enough to handle. first remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
• when the sauce is thickened, stir in the shrimp stock and shrimp. bring to a simmer, and cook for about 5 minutes. add the feta cheese and remove from the heat. let stand until the cheese starts to melt. serve warm.

Camarones Al Ajillo (garlic Shrimp)

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/4 cup butter
• 1/2 green bell pepper, sliced
• 1 large onion, sliced
• 10 cloves garlic, pressed
• 1 pound fresh large shrimp, shelled and deveined
• 1/2 cup tomato sauce
• 1 tablespoon dried parsley
• 1/4 teaspoon crushed red pepper flakes (optional)
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat the olive oil and butter in a skillet over medium heat. stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the garlic, and cook until fragrant, about 1 minute more. add the shrimp and cook until opaque, about 2 minutes on each side. stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. season with salt and pepper.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

chef john's shrimp etouffee

Ingredients

• Servings: 4
• spice blend:
• 3/4 teaspoon paprika
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground black pepper
• 2 pounds shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 3 tablespoons butter
• 1/3 cup diced onion
• 1/3 cup diced green bell pepper
• 1/3 cup thinly sliced celery
• 2 tablespoons all-purpose flour, or as needed
• 1/2 cup diced tomatoes
• 1 3/4 cups chicken stock, or as needed
• 1/2 teaspoon worcestershire sauce
• 1 dash hot sauce, or more to taste
• salt to taste
• 1/4 cup sliced green onions
• 2 cups cooked rice, or to taste

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
• drain shrimp in a colander for at least 15 minutes. transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. toss to coat shrimp with spice blend.
• heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
• transfer shrimp to a large bowl. let stand until juice forms in bowl. strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
• melt butter in large skillet over medium heat until butter begins to turn tan at the edges. saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. pour in remaining spice blend.
• sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. whisk stock into vegetable mixture, stirring until smooth. bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. stir in worcestershire sauce and hot sauce. season with salt to taste.
• stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
• garnish with green onions and a dusting of cayenne pepper. pour over rice in large, shallow bowls.

Chef John's Shrimp Cocktail

Ingredients

• Servings: 4
• poaching liquid:
• 3 quarts cold water
• 1/4 onion, sliced
• 1/2 lemon
• 2 cloves garlic, peeled and bruised
• 2 sprigs fresh tarragon
• 1 tablespoon seafood seasoning (such as old bay®)
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• cocktail sauce:
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/4 cup prepared horseradish
• 1 teaspoon lemon juice
• 1 teaspoon worcestershire sauce
• 3 drops hot sauce, or to taste
• 1 pinch salt
• 2 pounds shell-on deveined jumbo shrimp

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• whisk ketchup, chili sauce, horseradish, lemon juice, worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• bring poaching liquid to a rapid boil. cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. arrange cold shrimp on a platter and serve with chilled sauce.

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.

malaysian lady fingers (okra)

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 5 cloves garlic, minced
• 5 fresh red chili peppers, chopped
• 10 uncooked shrimp - peeled, deveined, and cut in half
• 10 fresh okra pods, sliced diagonally
• 1 teaspoon belacan (malaysian chili-shrimp paste)
• 2 teaspoons light soy sauce
• 2 tablespoons water

Recipe

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


• heat the vegetable oil in a wok or skillet over medium-high heat; cook and stir the garlic until fragrant, about 1 minute. stir in the red chilies, shrimp, okra, and belacan, and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink, about 2 minutes. pour in light soy sauce and water, and cook and stir until the okra are tender and sticky, 2 to 4 more minutes.

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.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

Perfect Cocktail Sauce

Ingredients

• Servings: 2
• 1/2 cup ketchup (such as heinz®)
• 1 cup tomato-based chili sauce (such as heinz®)
• 1/4 cup prepared horseradish
• 1/3 cup light brown sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon hot pepper sauce (such as frank's redhot®)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion powder

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• whisk the ketchup, chili sauce, horseradish, brown sugar, lemon juice, hot sauce, garlic salt, and onion powder together in a bowl until the sugar has dissolved; cover. refrigerate at least 1 hour before serving.

a pad thai worth making

Ingredients

• Servings: 3
• 1 (8 ounce) package dried flat rice noodles
• 3 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 1 tablespoon white sugar
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons asian chile pepper sauce, divided
• 1/4 cup chicken stock
• 1/4 cup vegetable oil
• 1 tablespoon chopped garlic
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 eggs, beaten
• 3 cups bean sprouts
• 6 green onions, chopped into 1 inch pieces
• 2 tablespoons chopped unsalted dry-roasted peanuts
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• 2 cups bean sprouts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
• in a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. set aside.
• heat a wok or large skillet over high heat and add vegetable oil. when the oil is hot, stir in garlic and cook for about 10 seconds. add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
• move everything in the wok out to the sides and pour the eggs in the center. cook and stir the eggs until firm. add the noodles to the wok and pour in the sauce. cook, stirring constantly, until the noodles are tender. add a bit more water if needed to finish cooking the noodles. stir in 3 cups of bean sprouts and green onions. remove from the heat and garnish with chopped peanuts. taste for seasoning, adjusting the spice or lime juice if needed.
• serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

crab legs with garlic butter sauce

Ingredients

• Servings: 2
• 1 pound snow crab clusters, thawed if necessary
• 1/4 cup butter
• 1 clove garlic, minced
• 1 1/2 teaspoons dried parsley
• 1/8 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• cut a slit, length-wise, into the shell of each piece of crab.
• melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. continue to heat mixture until bubbling. add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

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.

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.

Tomatoes With Seafood Dressing

Ingredients

• Servings: 4
• 1 cup canned shrimp
• 2 hard-cooked eggs, chopped
• 1 1/2 cups finely grated carrots
• 1 tablespoon minced onion
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon prepared mustard
• 4 medium tomatoes
• 4 leaves of lettuce

Recipe

Preparation Time: 35 mins Ready Time: 35 mins


• add shrimp, eggs, carrots, onion, salt, and pepper to the bowl of a food processor. pulse until just combined. blend mayonnaise with lemon juice and mustard; mix into shrimp mixture with a fork.
• core tomatoes. cut into quarters without cutting all the way to the bottom. place each tomato on a lettuce leaf, and open. spoon shrimp mixture into the center. 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.

stuffed eggplant with shrimp and basil

Ingredients

• Servings: 2
• 1 eggplant, halved lengthwise
• 1/2 cup olive oil, divided
• salt and pepper to taste
• 8 medium shrimp - peeled, deveined and chopped
• 1/8 cup chopped fresh basil
• 2 cloves garlic, chopped
• 1/2 cup white
• 1 cup italian seasoned bread crumbs
• 1/2 cup grated parmesan cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). scoop out the flesh of the eggplant, chop, and reserve. coat shells with olive oil, and season with salt and pepper; set aside.
• heat 1/4 cup olive oil in a large, deep skillet over medium high heat. saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. stir in the reserved chopped eggplant. season with salt and pepper. pour in , and cook 5 minutes.
• transfer to a large bowl, and mix in the bread crumbs and 1/4 cup parmesan cheese. if mixture is dry, stir in more olive oil. stuff mixture into eggplant shells, and sprinkle top with remaining parmesan cheese.
• bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

gratinated scampi in white sauce

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 1 1/4 pounds large shrimp - peeled and deveined, peels reserved
• 1 leek, chopped
• 1 carrot, chopped
• 1 shallot, chopped
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons
• 1/2 cup dry white
• 1/2 cup water
• 1/2 cup fish stock
• 1/2 cup heavy cream
• salt and pepper to taste
• 1 egg yolk
• 1/4 cup chopped fresh chives

Recipe

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


• heat 1 tablespoon of oil in a large skillet over medium-high heat. add the shrimp peels and cook for 2 minutes, stirring constantly. reduce the heat to medium, and add the leeks, carrot and shallots. cover and cook for 2 minutes to sweat the vegetables. season with paprika and cayenne pepper, and mix well. stir in the , white , water and fish stock. simmer gently for 10 minutes.
• strain the liquid from the skillet into another skillet, pressing any juices out of the shrimp peels and vegetables. discard the solids. return the strained liquid to the heat, and stir in cream. season with salt and pepper and simmer for 5 minutes over medium-low heat. remove from the heat, and whisk in the egg yolk.
• preheat your oven's broiler. in a separate skillet, heat the remaining olive oil. add the shrimp; cook and stir for about 1 minute. divide the shrimp evenly between four oven-safe dishes. pour the sauce over each portion of shrimp. place the dishes on a baking sheet.
• broil the dishes of shrimp for 2 to 3 minutes, or until nicely browned on the top. remove from the oven, and sprinkle chives over the top.

bubba's jambalaya

Ingredients

• Servings: 12
• 6 slices bacon, cut into 1 inch pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
• 2 (14.5 ounce) cans crushed tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon pieces with a slotted spoon, and set aside. add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. season with thyme and seasoning. bring to a boil, and add the rice. bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• stir in the shrimp and bacon just before serving, and heat through. if you use uncooked shrimp, let it cook for about 5 minutes before serving.

southern boiled peanuts

Ingredients

• Servings: 5
• 5 pounds raw peanuts, in shells
• 3/4 cup salt
• 1 1/4 cups dill pickle slices, with brine
• 5 small jalapeno peppers, sliced
• 5 tablespoons dry crab boil (such as zatarain's® crab and shrimp boil)

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• place peanuts, salt, pickles with brine, jalapenos, and crab boil in a large pot. pour in water to cover the peanuts; stir to combine. bring to a boil over medium-high heat, and cook until soft, at least 4 hours, adding water as needed to keep peanuts covered. scoop peanuts out of the pot with a slotted spoon and serve hot.

Shrimp Fried Rice I

Ingredients

• Servings: 12
• 6 cups water
• 3 cups uncooked white rice
• 2 eggs, beaten
• 3 tablespoons sesame oil
• 1 onion, diced
• 2 celery, diced
• 1 pound cooked salad shrimp
• 3 carrots, diced
• 1 red bell pepper, diced
• 3/4 cup snow peas, trimmed and halved
• 1 green bell pepper, chopped
• 1 teaspoon soy sauce

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in a medium saucepan bring water to a boil. add the white rice. return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.
• in a small skillet scramble the eggs in a small amount of sesame oil. remove from heat once scrambled.
• in a large skillet, brown onion and celery in remaining sesame oil. add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. add white rice and stir well. add soy sauce (if desired) and eggs, stir thoroughly until heated through.

boudreaux's zydeco stomp gumbo

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 1 cup skinless, boneless chicken breast halves - chopped
• 1/2 pound lamb sausage links, thinly sliced
• 1 cup olive oil
• 1 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 quarts chicken broth
• 1 (12 fluid ounce) can or bottle
• 6 stalks celery, diced
• 4 roma (plum) tomatoes, diced
• 1 sweet onion, sliced
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 2 tablespoons chopped fresh red chile peppers
• 1 bunch fresh parsley, chopped
• 1/4 cup seasoning
• 1 pound shrimp, peeled and deveined

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. stir in sausage, and cook until evenly browned. drain chicken and sausage, and set aside.
• in a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. stir constantly until browned and bubbly. mix in garlic, and cook about 1 minute.
• gradually stir chicken broth and into the roux mixture. bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and seasoning. reduce heat, cover, and simmer about 40 minutes, stirring often.
• mix chicken, sausage, and shrimp into the broth mixture. cook, stirring frequently, about 20 minutes.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

lemon pepper pasta with shrimp

Ingredients

• Servings: 4
• 3 cups uncooked dried cavatappi or fusilli pasta
• 2 squares lemon pepper saute ® saute starter
• 1 pound uncooked medium shrimp, peeled, deveined
• 1 (6 ounce) package fresh baby spinach leaves
• 1 cup shredded parmesan cheese

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• cook pasta according to package directions. drain.
• melt saute ® squares in 12-inch nonstick skillet over medium-low heat just until begin to form.
• add shrimp.
• saute 5-7 minutes or until shrimp turn pink. add spinach and heat until wilted. toss in pasta and cheese until coated.