World Best Shrimp Recipes

Tuesday, June 9, 2015

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 in a deep skillet, heat the olive oil and saute the chives for 2 minutes. add the mussels or shrimps, and cook for 1 minute.
2 pour in the wine, and when it starts to boil, add the mustard, chili pepper flakes, half the parsley, and the water or stock. cook for about 3 minutes, then add the lemon juice, feta cheese, and the rest of the parsley. do not stir (cause of the cheese), but shake the pan to distribute the ingredients evenly.
3 remove from the heat and add salt and pepper to taste. serve. it can also be refrigerated for 2 to 3 days.

Total Time: 2 mins

Servings: 4
16 jumbo shrimp, with shell
1/4 cup vegetable oil
1 piece ginger (ginger should be 1 inch long, peeled and minced.)
3 cloves garlic, peeled, crushed
2 green onions (green onions/scallions should be trimmed and thinly sliced (green)
salt & pepper

1 slit the shrimp up the back with a sharp knife and remove the vein.
2 do not shell the shrimp.
3 heat the oil in a wok or wide heavy skillet.
4 when the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes.
5 drain very well.
6 return 1/2 t oil to the wok.
7 heat.
8 throw in the shrimp along with the ginger, garlic, and onions.
9 stir-fry for 20 seconds.
10 season with salt and freshly ground pepper.
11 stir-fry for an additional 20 seconds.
12 serve at once.

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

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

1 combine the flour, salt, and pepper. evenly coat shrimp with the flour mixture.
2 heat the olive oil in a skillet. lightly brown shrimp on both sides. stir together the wine, tomato paste, water and scallion; add to the shrimp. cook over low heat 5 minutes, stirring occasionally. sprinkle with the parsley, taste for seasoning, and serve.

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

1 put 1/2 cup of minced garlic into a mortar and pestal. drizzle some of the 1/4 cup of olive oil over the garlic and crush up the garlic in the oil. then stir in the rest of the oil and add a pinch of red pepper flakes. pour mixture over shrimp and toss well. refrigerate while you continue on.
2 cut broccoli crown down to small flowerettes. chop onion into decent sized pieces. slice mushrooms (or open can and drain if you must).
3 melt a stick of butter in a large saute pan over med-high heat. add 2 tbsp of minced garlic, onions, and mushrooms. add oregano. saute until onions wilt. add shrimp & garlic mixture and saute until shrimp turns pink. add wine and bring to a simmer. add cornstarch and water mixture to thicken the sauce. stir well. turn down heat to low and add broccoli. cover for 2 minutes. stir well.
4 serve over pasta along with garlic bread.

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

1 in a saute pan, mix the oil, garlic, zest and herbs.
2 heat the pan to medium-high. cook until the mixture becomes aromatic, (less than a minute).
3 add the shrimp. cook until the shrimp become pink, 3-4 minutes, tossing to blend the shrimp and herb mixture.
4 remove shrimp and set aside.
5 wipe out the pan with a paper towel and return to the stovetop.
6 add limoncello to the pan and cook over medium-high heat until it is reduced in half.
7 remove from heat and whisk in the butter and cream.
8 pour over the shrimp.

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

1 toss shrimp with creole seasoning and set aside.
2 saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent).
3 add tomatoes, garlic, worcestershire sauce, tabasco sauce, and bay leaves and bring to a simmer.
4 stir in rice.
5 add wine and chicken stock, stirring constantly.
6 return to a simmer.
7 turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally.
8 add shrimp and sausage.
9 cover and cook for another 10 minutes.
10 remove bay leaves.
11 add salt and pepper to taste.