World Best Shrimp Recipes: July 2016

Sunday, July 31, 2016

Simple Seafood Soup

Ingredients

Servings: 8
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of shrimp soup
1 cup cooked shrimp
1 (10.75 ounce) can condensed oyster stew
2 cups half-and-half cream
1 cup milk
1/2 teaspoon dried thyme
1/4 teaspoon white pepper

Recipe

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in a medium saucepan over medium-low heat, combine potato soup, shrimp soup, shrimp, oyster stew, half-and-half, milk, thyme and pepper. heat slowly, stirring occasionally, until hot, 20 minutes.

ginger shrimp with fried rice

Ingredients

Servings: 6
2 2/3 cups water
1 1/3 cups uncooked white rice
2 tablespoons sesame oil
1 tablespoon butter
1/4 cup snow peas
1/4 cup whole kernel corn, drained
3/4 pound cooked shrimp - peeled and deveined
1/3 cup orange juice
1/4 cup fresh lime juice
2 tablespoons minced onion
2 teaspoons honey
2 teaspoons minced fresh ginger root
1 clove minced garlic
3/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon butter

Recipe

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in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
in a large skillet over high heat, add sesame oil and allow it to get hot. add rice and 1 tablespoon of butter. saute for three minutes.
stir in the snow peas and corn. saute until rice begins to brown slightly. add shrimp to top of rice. reduce heat to low and cover to keep warm.
in a mixing bowl, whisk together the orange and lime juices, onion, honey, ginger root and garlic. mix thoroughly. spoon enough of the mixture to coat the shrimp.
in a saucepan over high heat, combine the remaining juice mixture with chicken broth and cornstarch. bring to a boil and reduce heat. simmer until thickened. stir in 1 teaspoon of butter. serve over the rice and shrimp.

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

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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 dipping sauce

Ingredients

Servings: 0.6667
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1/2 lemon, juiced
1/4 cup soy sauce
1/4 teaspoon sugar
1/4 teaspoon white vinegar

Recipe

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in a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. process until smooth. serve at room temperature.

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

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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.

garithes yiouvetsi

Ingredients

Servings: 8
4 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3/4 cup chopped green onion
2 cloves garlic, crushed
2 cups chopped, peeled tomatoes
1/2 cup dry white
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
salt and pepper to taste
2 pounds large uncooked shrimp, peeled
4 ounces crumbled feta cheese

Recipe

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heat oil in a skillet over medium heat. saute onion in oil until transparent. stir in green onions and garlic; cook, stirring frequently, for 2 more minutes. stir in tomatoes, , most of the parsley, oregano, and salt and pepper to taste. cover, and simmer gently for 30 minutes.
preheat oven to 500 degrees f (260 degrees c).
spread half the sauce on the bottom of a large oven dish. arrange shrimp evenly over sauce, and pour the remaining sauce on top. sprinkle with feta cheese.
cook in preheated oven for 10 to 15 minutes, until shrimp are pink and the feta is melted and lightly browned. sprinkle with remaining parsley, and serve immediately.

Shrimp Dip Iii

Ingredients

Servings: 8
1 pound cooked shrimp, finely chopped
1/2 cup mayonnaise
1 small onion, minced
2 cups shredded cheddar cheese
1/2 teaspoon hot pepper sauce

Recipe

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in a large bowl combine the shrimp, mayonnaise, onion, cheese and hot pepper sauce. mix all together and serve.

jen's jambalaya

Ingredients

Servings: 4
2 tablespoons margarine or butter
1/4 cup chopped onion
1/3 cup chopped celery
1/4 cup chopped green pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
2/3 cup long grain white rice
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon hot sauce
1 bay leaf
2/3 cup diced cooked chicken breast
2/3 cup cooked crumbled italian sausage
2/3 cup peeled cooked shrimp

Recipe

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melt margarine in a large saucepan over medium heat. stir in onion, celery, and green pepper; cook until softened, about 5 minutes. pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
once the rice has cooked, stir in chicken, sausage, and shrimp. simmer for a few minutes until heated through. remove bay leaf before serving.

lowcountry shrimp and grits

Ingredients

Servings: 4
3/4 cup yellow stone-ground grits
3 cups milk
1/8 cup extra virgin olive oil
1 teaspoon butter
1 small onion, finely chopped
1 pound shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon white pepper

Recipe

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in a medium saucepan, bring the milk to a boil. stir in the grits, and reduce heat to low. cook, stirring occasionally, until silky, about 10 minutes.
meanwhile, heat olive oil and butter in a skillet over medium heat. saute onions until tender, then toss in shrimp. season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. serve hot.

louisiana shrimp ii

Ingredients

Servings: 5
1/2 cup finely diced onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Recipe

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in a 2 quart saucepan, melt butter or margarine over medium heat. add onion, green pepper, celery, and garlic; cook until tender.
mix in cornstarch. stir in stewed tomatoes, tomato sauce, worcestershire sauce, chili powder, and red pepper sauce. bring to a boil, stirring frequently. stir in shrimp, and cook for 5 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

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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.

shrimp pronto

Ingredients

Servings: 4
2 tablespoons vegetable oil
1 cup chopped onions
1 cup chopped celery
1 green bell pepper, chopped
2 garlic cloves, minced
2 cups chopped, peeled tomatoes
1 (8 ounce) can tomato sauce
1/2 cup holland house® cooking
1/4 teaspoon hot pepper sauce, or to taste
1/2 teaspoon freshly ground black pepper
1 pound fresh or frozen, thawed, uncooked shrimp, peeled, deveined
1 (10 ounce) package egg noodles, cooked, drained

Recipe

heat oil in large saucepan over medium-high heat. add onions, celery, green pepper and garlic; cook 2 to 3 minutes.
add tomatoes; cook 2 to 3 minutes, stirring occasionally.
add remaining ingredients except noodles; cook 2 to 3 minutes or until shrimp turn pink. serve over cooked noodles or hot cooked rice.

Seafood Pasta

Ingredients

Servings: 4
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded swiss cheese
1/2 cup grated parmesan cheese
1 pound dry fettuccine pasta

Recipe

cook pasta in a large pot of boiling salted water until al dente.
meanwhile, pour cream into large skillet. cook over medium heat, stirring constantly, until just about boiling. reduce heat, and add herbs, salt, peppers, onions, and parsley. simmer 7 to 8 minutes, or until thickened.
stir in seafood, cooking until shrimp is no longer transparent. stir in cheeses, blending well.
drain pasta. serve sauce over noodles.

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:

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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.

Shrimp Lettuce Wraps

Ingredients

Servings: 18
2 pounds large (21 to 30 count) raw shrimp, peeled, deveined and tails removed
marinade:
1/4 cup mazola® corn oil
1 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup finely chopped onion
4 cloves finely minced fresh garlic
1 1/2 teaspoons salt
1 1/2 teaspoons spice islands® ancho chile
1 1/2 teaspoons spice islands® oregano
1 1/2 teaspoons spice islands® ground cumin
1/4 cup loosely packed fresh cilantro, minced
lettuce tacos:
4 large heads butter lettuce*
1/2 cup crumbled queso fresco cheese
2 avocados, cubed
fresh lime wedges
fresh cilantro leaves

Recipe

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preheat grill to medium high heat or about 400 degrees f. place shrimp in a large resealable plastic bag or mixing bowl and set aside. combine marinade ingredients in a small bowl; whisk until combined. pour mixture over prepared shrimp, stir to coat and set aside to marinate for 10 minutes.
separate lettuce leaves into 18 to 20 "cups." rinse and pat dry; cover and chill until ready to serve. spray grill with grill spray. remove shrimp from marinade and discard marinade. grill shrimp over medium direct heat for 2 to 3 minutes per side or until curled, firm and cooked through. transfer cooked shrimp to a bowl. to assemble tacos, arrange chilled lettuce "cups," open side facing up on a serving platter. spoon 3 shrimp into each lettuce cup, add a few avocado cubes, sprinkle with cheese, garnish with cilantro and serve immediately with lime wedges.

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:

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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.

Shrimp And Cheesy Grits With Bacon

Ingredients

Servings: 4
1 1/2 cups chicken broth
1 1/2 cups evaporated milk
3/4 cup quick-cooking grits
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup chopped raw bacon
2 tablespoons bacon drippings
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup diced green bell pepper
1/2 cup diced onion
1 tablespoon shredded cheddar cheese, or as desired

Recipe

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bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. stir in 1 cup cheddar cheese until melted. set grits aside and keep warm.
cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. transfer bacon to a bowl. drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. stir bacon into shrimp mixture.
spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon cheddar cheese for garnish.

hot and sour shrimp soup

Ingredients

Servings: 6
4 ounces thin egg noodles
1 tablespoon vegetable oil
1/2 cup sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
1 cup fresh pineapple chunks
1 stalk celery, sliced
2 tablespoons white sugar
3 cups chicken broth
3 cups water
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 pound large shrimp, peeled and deveined
1/8 teaspoon crushed red pepper
1/2 cup bean sprouts
1 green onion, thinly sliced

Recipe

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bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
meanwhile, in a large saucepan, heat oil over medium heat. cook mushrooms and garlic in oil until soft (do not brown). stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. stir in chicken broth and water; bring to a boil. reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. stir in bean sprouts, onion and reserved noodles. heat through and serve.

Creamy Pesto Shrimp

Ingredients

Servings: 8
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Recipe

Preparation Time:

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bring a large pot of lightly salted water to a boil. add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
in a large skillet, melt the butter over medium heat. stir in cream, and season with pepper. cook 6 to 8 minutes, stirring constantly.
stir parmesan cheese into cream sauce, stirring until thoroughly mixed. blend in the pesto, and cook for 3 to 5 minutes, until thickened.
stir in the shrimp, and cook until they turn pink, about 5 minutes. serve over the hot linguine.

Creamy Pesto Shrimp

Ingredients

Servings: 8
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Recipe

Preparation Time:

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bring a large pot of lightly salted water to a boil. add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
in a large skillet, melt the butter over medium heat. stir in cream, and season with pepper. cook 6 to 8 minutes, stirring constantly.
stir parmesan cheese into cream sauce, stirring until thoroughly mixed. blend in the pesto, and cook for 3 to 5 minutes, until thickened.
stir in the shrimp, and cook until they turn pink, about 5 minutes. serve over the hot linguine.

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 white
1 cup heavy whipping cream
salt and ground black pepper to taste
1 tablespoon chopped green onion, green parts only

Recipe

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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 white 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 Gabriella

Ingredients

Servings: 6
12 large shrimp
6 ounces provolone cheese, cut into 12 strips
1/4 cup green chile peppers, diced
6 slices bacon, cut in half
1/4 cup barbecue sauce

Recipe

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peel, devein and butterfly the shrimp or prawns. (to butterfly shrimp: split shrimp down the center, cutting almost completely through.)
insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. fold over the shrimp and wrap with a half strip of bacon. secure with wooden picks.
cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

Shrimp Dip

Ingredients

Servings: 1
3 pounds cooked salad shrimp
6 (8 ounce) packages cream cheese
1 pint sour cream
1 (12 fluid ounce) can or bottle chile sauce

Recipe

in a mixing bowl, blend together the shrimp, cream cheese, sour cream and chili sauce. season to taste with salt and ground pepper, serve with favorite crackers.

stuffed fish in puff pastry

Ingredients

Servings: 8
1/4 cup butter
1 cup finely chopped onion
1 cup minced celery
1 tablespoon chopped fresh parsley
8 ounces crabmeat
8 ounces shrimp, peeled, deveined and minced
1/4 cup dry
salt to taste
ground black pepper to taste
1/4 teaspoon hot pepper sauce
1/2 cup bread crumbs
1 (17.5 ounce) package frozen puff pastry sheets, thawed
2 pounds flounder fillets
2 egg yolks, beaten

Recipe

Preparation Time:

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to make the stuffing: melt butter or margarine in a large saucepan over a medium-low heat. saute onion, celery, and parsley until all of the vegetables are just tender. mix in crabmeat, shrimp, and . season with salt, pepper and hot pepper sauce; cook until shrimp is finished cooking (it will be pink). mix in bread crumbs, a little at a time. when the mixture holds together well, stop adding bread crumbs. taste and add more seasoning (salt, pepper, and hot pepper sauce) if necessary. set this mixture aside to let it cool.
spray a baking sheet with non-stick cooking spray.
roll 1 sheet of puff pastry a flat surface. the puff pastry, once rolled should be about 1/3 to 1/4 inch thick and large enough for you to lay the fish on top of it and still have puff pastry on the sides. lay one of the fish fillets on top of the puff pastry. spread the stuffing mixture evenly over the fish fillet. place the remaining fillet over the stuffing. trim the pastry around the filets in roughly the shape of a fish. save the trimmings.
roll second sheet of puff pastry out to about 1/3 to 1/4 inch thick. drape second sheet over stuffed fillets, making sure that there is enough of the top sheet to tuck under the bottom sheet of puff pastry. trim the top sheet of pastry about 1/2 inch larger than the bottom sheet. brush underside of top pastry sheet with water and tuck under bottom sheet of puff pastry pressing lightly to totally encase the fish and stuffing package. place the sealed packet on the prepared baking sheet, and let it cool for 10 to 15 minutes.
while packet is chilling, roll out pastry scraps. from the scraps cut out fins, an eye and 'lips'. attach cut-outs to chilled package with a little water. use an inverted teaspoon to make indentations in puff pastry to resemble fish scales but do not puncture pastry. chill entire package.
while the package is chilling, preheat the oven to 425 degrees f (220 degrees c).
remove the fish from the refrigerator and brush the package with the egg yolks. measure the thickness of the package at its thickest part. bake for 15 minutes, then reduce the temperature to 350 degrees f (175 degrees c) and bake the fish for 10 extra minutes per inch of measured thickness. test for doneness by inserting a thermometer into the package, when the temperature reaches 140 degrees f (70 degrees c) the fish is finished cooking.

Dijon-style Artichoke Dip

Ingredients

Servings: 2
1 (6.5 ounce) jar marinated artichoke hearts, chopped, liquid reserved
1 (8 ounce) package cream cheese, softened
1/4 cup prepared dijon-style mustard

Recipe

Preparation Time:

Ready Time:

in a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared dijon-style mustard. when smooth, stir in marinated artichoke hearts. chill approximately 1 hour before serving.

Shrimp And Grits For The Displaced Southerner

Ingredients

Servings: 6
1/2 cup worcestershire sauce
1/4 cup hot pepper sauce
1 (48 ounce) can chicken broth
1 1/4 cups stone-ground corn grits
1/2 cup half-and-half cream
3/4 cup whole milk
2 tablespoons canola oil
1 (16 ounce) package smoked sausage, sliced diagonally into 1/8 inch slices
1 (8 ounce) package sliced fresh mushrooms
1/3 cup chopped fresh tomato
1 pinch kosher salt
1 bunch green onions, chopped
1 pound uncooked shrimp, peeled and deveined
1/3 cup chopped fresh flat-leaf parsley
1/2 cup shredded monterey jack cheese (optional)

Recipe

Preparation Time:

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pour the worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. remove from heat and let cool, then stir in the hot pepper sauce. set aside.
in a large saucepan, bring the chicken stock to a boil, then stir in the grits. cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. pour in the half-and-half and milk, stir to combine, and bring back to a boil. reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. remove the grits from the heat, and set aside.
heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
pour the reserved worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. stir in the parsley and serve over hot cooked grits topped with monterey jack cheese.

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:

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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.

stuffed mirlitons (chayote squash) casserole

Ingredients

Servings: 10
10 mirlitons (chayote)
1 pound small shrimp, peeled and deveined
3 onions, chopped
1 large green bell pepper, chopped
3 large stalks celery, chopped
2 cloves garlic, chopped
2 (6 ounce) cans crabmeat
1 cup bread crumbs
1 teaspoon paprika
salt and ground black pepper to taste

Recipe

Preparation Time:

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place mirlitons into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 45 minutes. drain and cool slightly.
preheat oven to 325 degrees f (165 degrees c).
slice the tops off the mirlitons and scoop the flesh out, discarding the seed. reserve the mirliton shells.
heat a large skillet over medium heat; cook and stir mirliton flesh with shrimp, onions, bell pepper, celery, and garlic until vegetables are very tender, 15 to 20 minutes. stir in crabmeat, bread crumbs, and paprika. season with salt and pepper.
arrange mirliton shells on a large baking sheet. spoon shrimp and crab mixture into each shell.
bake in preheated oven until browned, about 30 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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

garlic shrimp and cheesy grits

Ingredients

Servings: 6
2 cups chicken broth
1 cup milk
1 teaspoon minced garlic
1 cup quick-cooking grits
6 ounces shredded cheddar cheese
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
1 pound uncooked shrimp, peeled and deveined
1 dash hot pepper sauce, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
remove from heat and thoroughly mix in cheddar cheese; season with salt and black pepper. set grits aside and keep warm.
heat butter and olive oil in a skillet over medium heat. cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. stir in hot pepper sauce.
serve grits in a large serving bowl topped with shrimp mixture.

Cocktail Sauce For Shrimp

Ingredients

Servings: 10
16 ounces chile sauce
6 tablespoons prepared horseradish
1/4 cup white sugar
1 lemon, juiced
3 drops hot sauce

Recipe

Preparation Time:

Ready Time:

in a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. serve immediately or chill before serving.

Creamy Pesto Shrimp

Ingredients

Servings: 8
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
in a large skillet, melt the butter over medium heat. stir in cream, and season with pepper. cook 6 to 8 minutes, stirring constantly.
stir parmesan cheese into cream sauce, stirring until thoroughly mixed. blend in the pesto, and cook for 3 to 5 minutes, until thickened.
stir in the shrimp, and cook until they turn pink, about 5 minutes. serve over the hot linguine.

Shrimp Egg Foo Young

Ingredients

Servings: 8
4 eggs
8 ounces fresh bean sprouts
1/3 cup thinly sliced green onions
1 cup cooked small shrimp
1/4 teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. set the patties aside.
whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. spoon the sauce over the patties.

easy shrimp lo mein

Ingredients

Servings: 2
1 (8 ounce) package spaghetti
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
2 teaspoons fish sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
2 teaspoons vegetable oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup chopped broccoli
1/4 yellow onion, thinly sliced
3 crimini mushrooms, sliced
2 cloves garlic, minced
2 large eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. stir garlic through the vegetable mixture. push the vegetables to one side of the pan. cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. stir the cooked egg with shrimp and vegetables. add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. serve immediately.

Creamy Pesto Shrimp

Ingredients

Servings: 8
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
in a large skillet, melt the butter over medium heat. stir in cream, and season with pepper. cook 6 to 8 minutes, stirring constantly.
stir parmesan cheese into cream sauce, stirring until thoroughly mixed. blend in the pesto, and cook for 3 to 5 minutes, until thickened.
stir in the shrimp, and cook until they turn pink, about 5 minutes. serve over the hot linguine.

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:

Cook Time:

Ready Time:

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.

Spicy Shrimp And Red Bean Soup

Ingredients

Servings: 4
2 tablespoons olive oil
3 cloves garlic, chopped
1 medium celery rib, chopped
2 green onions, chopped
1 (15 ounce) can red kidney beans, drained
1 (10 ounce) can tomatoes with green chilies
1 (10 ounce) can condensed cream of mushroom soup
3/4 cup water
1 sprig fresh dill
12 ounces medium shrimp - peeled and deveined

Recipe

Preparation Time:

Cook Time:

Ready Time:

warm the oil in a large saucepan over medium heat. stir in the garlic, celery, and green onions. cook, stirring frequently, until tender, about 3 minutes. stir in beans, tomatoes, cream of mushroom soup, and water. bring to a boil. stir in dill, reduce heat to medium, and simmer 10 minutes. stir in shrimp, and simmer until shrimp are pink, about 5 minutes.

ragin' pasta

Ingredients

Servings: 4
1/2 pound fettuccine
1/4 cup butter
2 cloves garlic, minced
1/4 cup sliced smoked sausage
2 roma tomatoes, diced
1 cup broccoli florets
1/2 green bell pepper, chopped
4 mushrooms, sliced
3 green onions, chopped
1 cup cubed cooked chicken breast
1/2 pound medium shrimp, peeled and deveined
1/4 cup white
2 teaspoons seasoning
3/4 cup milk
1/4 cup grated parmesan cheese
fresh ground black pepper to taste
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a rolling boil.
boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
cook and stir until the sausage is browned and vegetables are tender.
stir in chicken, shrimp, white , seasoning, milk, and 1/4 cup parmesan cheese. cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
serve over pasta and sprinkle with pepper and 2 tablespoons parmesan cheese.

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:

Cook Time:

Ready Time:

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.

Saturday, July 30, 2016

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

grant's special mardi gras pasta

Ingredients

Servings: 6
1 (12 ounce) package dry fettuccine pasta
1/2 cup butter
3 tablespoons green onions, chopped
1/4 cup sliced mushrooms
1/2 cup chopped andouille sausage
2 tablespoons minced garlic
1/2 cup chopped tomato
1 cup fresh shrimp - peeled, deveined, and chopped
1 tablespoon dry white
1 tablespoon lemon juice
1 cup heavy cream
1 1/3 tablespoons chopped green bell pepper
1 1/3 tablespoons chopped red bell pepper
1 1/3 tablespoons chopped yellow bell pepper
1/2 cup diced cold butter
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fettuccine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the green onions, mushrooms, and andouille sausage until the mushrooms begin to release their liquid, about 5 minutes. stir in garlic and tomato, and cook, stirring often, until the garlic is fragrant, 3 minutes; stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 3 more minutes. pour in white and lemon juice, and cook until the liquid has reduced by half, about 8 minutes. pour in heavy cream, and cook until the cream has reduced and thickened. stir in the green, red, and yellow bell pepper.
drop in about 2 tablespoons of the diced cold butter. holding the skillet by the handle, swirl the sauce over medium-low heat until the butter has melted and incorporated; repeat several times with 2 more tablespoons of butter until all remaining butter is incorporated. remove the sauce from the heat, and stir in parsley. season to taste with salt and black pepper. gently toss the sauce with the cooked fettuccine to serve.

Shrimp Cream Cheese Spread

Ingredients

Servings: 4
2 (8 ounce) packages cream cheese, softened
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1 (4 ounce) can small shrimp, drained
2 green onions, finely chopped
1/2 (12 ounce) jar cocktail sauce

Recipe

Preparation Time:

Ready Time:

in a medium bowl, beat together the cream cheese, lemon juice and hot sauce until well blended and fluffy. mix in the shrimp and green onions. form into a mound on a medium serving platter. cover and chill in the refrigerator 1 hour, or until firm. top with cocktail sauce 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:

Cook Time:

Ready Time:

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.

grant's special mardi gras pasta

Ingredients

Servings: 6
1 (12 ounce) package dry fettuccine pasta
1/2 cup butter
3 tablespoons green onions, chopped
1/4 cup sliced mushrooms
1/2 cup chopped andouille sausage
2 tablespoons minced garlic
1/2 cup chopped tomato
1 cup fresh shrimp - peeled, deveined, and chopped
1 tablespoon dry white
1 tablespoon lemon juice
1 cup heavy cream
1 1/3 tablespoons chopped green bell pepper
1 1/3 tablespoons chopped red bell pepper
1 1/3 tablespoons chopped yellow bell pepper
1/2 cup diced cold butter
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fettuccine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the green onions, mushrooms, and andouille sausage until the mushrooms begin to release their liquid, about 5 minutes. stir in garlic and tomato, and cook, stirring often, until the garlic is fragrant, 3 minutes; stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 3 more minutes. pour in white and lemon juice, and cook until the liquid has reduced by half, about 8 minutes. pour in heavy cream, and cook until the cream has reduced and thickened. stir in the green, red, and yellow bell pepper.
drop in about 2 tablespoons of the diced cold butter. holding the skillet by the handle, swirl the sauce over medium-low heat until the butter has melted and incorporated; repeat several times with 2 more tablespoons of butter until all remaining butter is incorporated. remove the sauce from the heat, and stir in parsley. season to taste with salt and black pepper. gently toss the sauce with the cooked fettuccine 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:

Cook Time:

Ready Time:

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.

mediterranean fish cakes

Ingredients

Servings: 6
4 tablespoons olive oil, divided
6 ounces fresh bay scallops
1/2 medium onion
4 cloves garlic
5 sun-dried tomatoes, chopped
1 egg
1 bunch fresh parsley
6 basil leaves
2 fresh hot chile peppers, seeded
1 tablespoon italian seasoning
1/2 cup bread crumbs
1 (9 ounce) can tuna, drained
1 (6.5 ounce) can shrimp, drained
4 tablespoons all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon olive oil in a skillet over medium-high heat. stir in scallops; cook, turning until white on all sides. drain, and set scallops aside to cool.
place into a food processor the onion, garlic, sun-dried tomatoes, egg, and 1 tablespoon olive oil. then add parsley, basil leaves, chiles, and italian seasoning. pulse on medium setting until finely chopped. place scallops, tuna, and shrimp into food processor, and pulse on low. gradually pour in breadcrumbs, continuing to pulse until the mixture becomes firm and slightly sticky but is not pureed to a paste (the seafood should maintain some texture).
form the mixture into palm-size patties, about 1 inch thick. place on a plate, cover, and refrigerate for 1 hour.
heat 2 tablespoons olive oil in a large skillet over medium heat. dredge patties lightly in flour; shake off excess flour, and place patties in skillet. cook until golden brown on both sides.

Quesadillas On The Bbq

Ingredients

Servings: 4
1/2 cup salsa, divided
4 (10 inch) flour tortillas
1/4 cup chopped sweet onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1/4 cup sliced black olives
1 cup cooked and peeled shrimp
1/2 cup shredded cheddar cheese
1/4 cup sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for low heat.
spread 1 tablespoon of salsa on half of each tortilla. distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. sprinkle each with cheese, and fold tortillas in half to cover the filling.
lightly oil the grill grate. place the filled tortillas directly on the grill. cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. serve with remaining salsa and sour cream.

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:

Cook Time:

Ready Time:

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.

Juicy And Spicy Ceviche

Ingredients

Servings: 6
1 1/2 pounds cooked seafood mix (such as octopus, squid, shrimp, and surimi)
1 cup lime juice
2 roma (plum) tomatoes, diced
1 small red onion, diced
2 tablespoons worcestershire sauce
1 tablespoon hot pepper sauce (such as frank's redhot®)
2 tablespoons tomato paste
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1 bunch cilantro, chopped
1 avocado - peeled, pitted and diced

Recipe

Preparation Time:

Ready Time:

stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. whisk together the worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. cover, and refrigerate 30 minutes.
after 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. cover the remaining tomato paste mixture and the seafood mixture. return both to the refrigerator for 30 minutes.
after another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
gently stir the cilantro and diced avocado into the ceviche before serving.

amazing spicy grilled shrimp

Ingredients

Servings: 6
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. set aside about 1/3 of this marinade to use while grilling.
place the shrimp in a large, resealable plastic bag. pour in the remaining marinade and seal the bag. refrigerate for 2 hours.
preheat an outdoor grill for high heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
lightly oil grill grate. cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Creamy Pesto Shrimp

Ingredients

Servings: 8
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
in a large skillet, melt the butter over medium heat. stir in cream, and season with pepper. cook 6 to 8 minutes, stirring constantly.
stir parmesan cheese into cream sauce, stirring until thoroughly mixed. blend in the pesto, and cook for 3 to 5 minutes, until thickened.
stir in the shrimp, and cook until they turn pink, about 5 minutes. serve over the hot linguine.

Seafood Pasta

Ingredients

Servings: 4
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded swiss cheese
1/2 cup grated parmesan cheese
1 pound dry fettuccine pasta

Recipe

cook pasta in a large pot of boiling salted water until al dente.
meanwhile, pour cream into large skillet. cook over medium heat, stirring constantly, until just about boiling. reduce heat, and add herbs, salt, peppers, onions, and parsley. simmer 7 to 8 minutes, or until thickened.
stir in seafood, cooking until shrimp is no longer transparent. stir in cheeses, blending well.
drain pasta. serve sauce over noodles.

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:

Cook Time:

Ready Time:

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.

Creamy Seafood Noodles

Ingredients

Servings: 4
1 large onion, diced
3 cloves garlic, minced
1 cup fresh sliced mushrooms
1/2 pound uncooked scallops
3 cups water
2 (3 ounce) packages oriental flavored ramen noodles
2 (3 ounce) packages shrimp flavored ramen noodles
2 tablespoons sour cream
salt and pepper to taste
1/2 pound cooked medium shrimp
1/2 pound imitation crabmeat

Recipe

Preparation Time:

Cook Time:

Ready Time:

saute the onions and garlic in a lightly oiled or buttered skillet over medium heat, for 5 minutes or until tender. add the mushrooms and scallops and saute for 2 more minutes. remove from heat and set aside. (note: be sure to not to overcook the scallops.)
in a large saucepan over high heat, bring the water to a boil. add the ramen noodles and boil for 3 minutes, reducing heat as necessary. stir in the soup flavor packets, sour cream and the reserved scallop mixture. season with salt and pepper to taste, reduce heat to low and let simmer for 5 minutes.
add the cooked shrimp and the crab, allow to heat through and serve.

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:

Cook Time:

Ready Time:

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.

Three Can Shrimp Chowder

Ingredients

Servings: 6
1 (14.75 ounce) can cream-style corn
1 (10.75 ounce) can condensed cream of potato soup
1 1/2 cups half-and-half cream
1/4 cup bacon bits
2 green onion, chopped
1/4 teaspoon cayenne pepper
1 (8 ounce) package cold cream cheese, cubed
1 (4 ounce) can small shrimp, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together the cream-style corn, cream of potato soup, half-and-half, bacon bits, green onion, and cayenne pepper in a saucepan. bring to a simmer over medium-high heat, then stir in cream cheese until melted. add the shrimp, and cook a minute or two to heat through.

amazing shrimp stuffed mushrooms

Ingredients

Servings: 20
20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
1/2 cup chive and onion flavored cream cheese
1/2 teaspoon worcestershire sauce
1 pinch garlic powder, or to taste
1 dash louisiana-style hot sauce, or to taste
3/4 cup grated romano cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

lightly grease a 9x13 inch baking dish. fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
while mushroom caps are cooling, combine the shrimp, cream cheese, worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. sprinkle the romano cheese each mushroom. cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
preheat an oven to 400 degrees f (200 degrees c). uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

shrimp louisiane casserole

Ingredients

Servings: 4
2/3 cup uncooked white rice
1 1/3 cups water
2 slices bread, broken up into small pieces
1/2 cup milk
2 tablespoons margarine
1 clove garlic, minced
1 cup chopped onion
1 cup chopped green bell pepper
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon chopped fresh parsley
1 1/2 tablespoons lemon juice
1 pinch paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
preheat an oven to 350 degrees f (175 degrees c). butter a 2-quart baking dish. combine the bread and milk in a mixing bowl; set aside.
melt the margarine in a skillet over medium heat. stir in the garlic, onion, and bell pepper until the vegetables begin to soften, about 3 minutes. add the shrimp, and cook until the shrimp are no longer translucent, about 3 minutes more. stir the shrimp and rice into the soaked bread along with the cream of mushroom soup, parsley, and lemon juice. pour this mixture into the prepared baking dish. sprinkle with paprika.
bake in the preheated oven until the top is golden brown, and the casserole is hot and bubbly, about 30 minutes.

Kikuchan's Potato-crab Salad

Ingredients

Servings: 8
6 small russet potatoes
3 hard-cooked eggs, chopped
1 (6 ounce) can lump crabmeat, drained
1 (2.25 ounce) can sliced black olives, drained
1/2 carrot, grated
1/2 cup mayonnaise, or to taste
1/2 teaspoon white sugar
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes into a large saucepan with enough water to cover. bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. drain, peel and dice while still hot. this is what will make the salad fluffy. cover and refrigerate until cold.
in a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. sprinkle with sugar, and stir in enough mayonnaise to moisten. season with salt and pepper to taste. chill until ready to serve.

Seafood Pasta

Ingredients

Servings: 4
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded swiss cheese
1/2 cup grated parmesan cheese
1 pound dry fettuccine pasta

Recipe

cook pasta in a large pot of boiling salted water until al dente.
meanwhile, pour cream into large skillet. cook over medium heat, stirring constantly, until just about boiling. reduce heat, and add herbs, salt, peppers, onions, and parsley. simmer 7 to 8 minutes, or until thickened.
stir in seafood, cooking until shrimp is no longer transparent. stir in cheeses, blending well.
drain pasta. serve sauce over noodles.

feta shrimp soup

Ingredients

Servings: 4
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
5 roma (plum) tomatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 cup dry white
3/4 teaspoon dried oregano
1 pinch salt
1/2 teaspoon pepper
4 ounces crumbled feta cheese
1 pound medium shrimp - peeled and deveined
1/4 cup chopped fresh parsley

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melt the butter and heat the olive oil in a large pot over medium heat. stir in the onion and garlic, and cook until tender. mix in the tomatoes, clam juice, and . season with oregano, salt, and pepper. bring to a boil, reduce heat to low, and simmer 10 minutes.
transfer soup in batches to a blender, and puree until smooth. return to the pot, and stir in feta cheese. continue cooking 10 minutes.
stir the shrimp into the soup, and continue cooking 3 minutes, or until shrimp are opaque. mix in parsley just before serving.

Triple Decker Grilled Shrimp Blt With Avocado And Chipotle Mayo

Ingredients

Servings: 2
1 cup mayonnaise
1 chipotle pepper in adobo sauce
1/2 lime, juiced
1 pinch salt
1 pinch ground black pepper
4 slices bacon
8 extra-large shrimp - peeled, deveined, and tails removed
1 tablespoon olive oil
salt and ground black pepper to taste
1 avocado, peeled, pitted and sliced
2 leaves romaine lettuce
4 slices ripe red tomato
6 slices sourdough bread, toasted

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combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. puree until smooth with a stick blender. alternately, you can use a food processor to puree the ingredients. cover and refrigerate until ready to assemble sandwiches.
place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
preheat an outdoor grill for medium-high heat, and lightly oil the grate. toss the shrimp in a bowl with olive oil and salt and pepper to taste.
cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
to assemble sandwiches: spread prepared mayonnaise dressing generously on 1 slice of bread. arrange half of the shrimp and avocado slices on top. place another slice of bread over the avocado, and spread another layer of the dressing. top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. repeat with the remaining ingredients for the second sandwich.

surf and turf for two

Ingredients

Servings: 2
1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely minced onion
1 tablespoon white
1 teaspoon worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried parsley
1 teaspoon seafood seasoning (such as old bay®)
1 clove garlic, minced
1/8 teaspoon freshly ground black pepper
12 medium shrimp, peeled and deveined
2 (4 ounce) filet mignon steaks
2 teaspoons olive oil
1 teaspoon steak seasoning

Recipe

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whisk 1 tablespoon olive oil, butter, onion, , worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. toss to coat evenly. cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
preheat an outdoor grill for medium-high heat and lightly oil the grate. coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). transfer steaks to a platter and loosely tent with a piece of aluminum foil.
remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.