Shrimp Recipes

[Strike For The South]

I demand them

[Subotan]

Pasta with Prawns

Make pasta as normal
When making tomato sauce, add what you would call shrimp (We call them prawns), shelled of course.
Put sauce on pasta

Devour with a desire akin to 100 days of famine

[jabarto]

Shrimp Cocktail

1. Boil a package of shrimp
2. Fill a small bowl with cocktail sauce (optional)
3. Enjoy

hth

[A Nerd]

I've put shrimp in all sorts of stuff. Stuff that doesn't even call for shrimp. Just toss some cooked cocktail shrimp in some rice or pasta salad or something and you are all set to go. The taste is so mild you need not worry!

Make a good scampi. Very easy shrimp dish to make as well.

[woad&fangs]

I second the shrimp scampi. It is just shrimp cooked in garlic butter. I put it over noodles and add snow peas but not everyone does.

[naut]

Wrap prawn in bacon, skewer, sprinkle with cayenne pepper. Grill until done.

Marinate prawns in olive oil, lemon juice, parsley, chilli, garlic and pepper. Leave in fridge for 4 hours. Grill until done.

[Yoyoma1910]

Dearest Texan,


Only if you ask nicely, and learn a phrase from my culture that wasn't used in bud light commercials during the 90s.

[DemonArchangel]

Saute shrimp in lard with a touch of soy, rice wine, black pepper, ginger and garlic. Finish with Sriracha sauce.

Enjoy with peels on.

[caravel]

If you like pasta dishes, an arrabiata sauce goes nicely with prawns/shrimp. It's fairly easy to make.

[Fragony]

Just throw them on grill, eat them with Thai chili sause.

[Subotan]

Just throw them on grill, eat them with Thai chili sause.

we have a winner

[Strike For The South]

Dearest Texan,


Only if you ask nicely, and learn a phrase from my culture that wasn't used in bud light commercials during the 90s.

Dearest Cajun Cook,

My love for France and Cajun country is well documented and beyond reporach. I promise to use these recipes only for good and to never pass them off as my own Anglo confections. I worship at the altar of the crescent and am in fact campagining to spend my 21st there in leiu of Las Vegas. I throw myself on the mercy of your turducken (and anything else if it will help to persuade you)

Forever yours,

Famished Anglo

[Yoyoma1910]

Cajun Drunken Shrimp

30 minutes
serves 6 (or maybe 1-2 Texans)

36 (10 count) head-on shrimp
3 bottles beer (preferably Abita)
1 quart Mississippi consummé (water)
1 lemon, sliced
2 carrots, sliced
1 red bell pepper, sliced
6 new potatoes (red), halved
1 tbsp minced garlic
1 onion, quartered
3 bay leaves
1 tbsp green peppercorns
1 tbsp red peppercorns
salt and cracked black pepper to taste
Louisiana hot sauce to taste
6 sliced 3 inch sections of ears of corn

In a large roasting pan, combine water, lemon and all vegetables except corn. Pour beer in slowly to avaoid undesirable foam and overflow. And all remaining ingredients except shrimp and corn. Place pan on stove, cover and bring to mixture to rolling boil. Reduce heat to simmer, and steam vegetables 15-20 minutes or until potatoes are fork tender. Stir in corn and cook 5 minutes. Add shrimp, stir and cook 3 minutes or until pink and curled. DO NOT OVER COOK. Remove from heat and steep in beer marinade an additional 5-7 minutes. Do not remove cover while steeping.


Done.


Impress your friends with your ability to combination shrimp and beer into something awesome.

[Fisherking]

Too complicated!

Boil Shrimp in Louisiana Crab Boil

peal and eat with your favorite sauce.

[caravel]

Too complicated!
Good food does not come without some effort.

:tongue:

[Fisherking]

Chil, dat is good food!

[Cute Wolf]

fry em on olive oil, and serve with teriyaki sauce

[Strike For The South]

Cajun Drunken Shrimp

30 minutes
serves 6 (or maybe 1-2 Texans)

36 (10 count) head-on shrimp
3 bottles beer (preferably Abita)
1 quart Mississippi consummé (water)
1 lemon, sliced
2 carrots, sliced
1 red bell pepper, sliced
6 new potatoes (red), halved
1 tbsp minced garlic
1 onion, quartered
3 bay leaves
1 tbsp green peppercorns
1 tbsp red peppercorns
salt and cracked black pepper to taste
Louisiana hot sauce to taste
6 sliced 3 inch sections of ears of corn

In a large roasting pan, combine water, lemon and all vegetables except corn. Pour beer in slowly to avaoid undesirable foam and overflow. And all remaining ingredients except shrimp and corn. Place pan on stove, cover and bring to mixture to rolling boil. Reduce heat to simmer, and steam vegetables 15-20 minutes or until potatoes are fork tender. Stir in corn and cook 5 minutes. Add shrimp, stir and cook 3 minutes or until pink and curled. DO NOT OVER COOK. Remove from heat and steep in beer marinade an additional 5-7 minutes. Do not remove cover while steeping.


Done.


Impress your friends with your ability to combination shrimp and beer into something awesome.

I love you

[Yoyoma1910]

Too complicated!

Boil Shrimp in Louisiana Crab Boil

peal and eat with your favorite sauce.

That's what you do with this recipe: Boil shrimp in a mixture of Louisiana Spices (and beer).


Please note, shrimp are a very delicate meat, it is quite easy to overcook or under cook them. Timing and technique are, as they say, everything. If you simply say, "Boil shrimp," Ok, but there's more to boiling a shrimp than simply boiling a shrimp.

[Fragony]

Wouldn't worry about overcooking all too much, meat just gets firmer, same taste more bite. Also hate peeling them, I buy frozen peeled uncooked tiger shrimps at the local toko and they are delicious. Unpeeled is better if you want to suck out the head but that's kinda bleh imho. Linguistines are an exception, but they are a bit expensive

[Fisherking]

Can we switch to Crawdads yet?
Can we huh.

Especially when we got us a real coo...I mean Cajun Cook talking.

[Yoyoma1910]

Wouldn't worry about overcooking all too much, meat just gets firmer, same taste more bite.


By no means of disrespect, I completely disagree. The entire sensual experience of a food must be considered. That's like saying don't mind your pasta, it just gets softer. Furthermore, as shrimp boil longer they began to loose their flavor to the water, and can become rubbery or even mealy.



Can we switch to Crawdads yet?
Can we huh.

Especially when we got us a real coo...I mean Cajun Cook talking.


We certainly can, but first I must insist we cover how to make a proper stock and how to make a roux (type and color depending on the dish).

[Fisherking]

We certainly can, but first I must insist we cover how to make a proper stock and how to make a roux (type and color depending on the dish).

Well by all means, begin.

We’ll even beg if you want.

[Yoyoma1910]

Well by all means, begin.

We’ll even beg if you want.

It's going to have to wait, I've been working from from 0630 to 2030 the last couple of days. I am tired.

[caravel]

Wouldn't worry about overcooking all too much
You do need to worry about it unless you're only planning to make stock.

[Fragony]

You do need to worry about it unless you're only planning to make stock.

Mwah, when I make paella for example I make it for two days, obviously needs reheating and they taste just as awesome. I usually grill or BBQ the suckers though and a little bit longer doesn't harm all that much, does matter with soft fishes and squid, but shrimps get more bite, certainly not rubbery

[Subotan]

I thought you weren't meant to reheat rice.

[Fragony]

I thought you weren't meant to reheat rice.

When reheating paella pour in some white wine, np. It's really better the next day imho. You don't want to have soft fish in it of course but I use only shrimp and clams, fish DOES need a master's touch so I gave up

[Subotan]

Never tried clams, as my mum hates shellfish, so we never had them in the house, so I have no experience with them...

I like them in restaurants though

[Hosakawa Tito]

Yoyoma, that is an excellent recipe that I can't wait to try.

Strike, find yourself a Vietnamese gal that can cook and you'll have it made. On my vacation to Naples, Florida this past week we visited an old friend who's Vietnamese wife prepared us a Shrimp Curry dish one evening. She was kind enough to give me the recipe.

INGREDIENTS
3-5 jumbo shrimp per person
1 small red onion
½ small red bell pepper
2 tbsp fresh basil (chopped)
1 tbsp fresh cilantro
1 inch piece of ginger
1 clove of garlic
1 small Thai chili pepper (seeds removed – carefully) – optional, if you like it hot!
1 tbsp olive oil
1 tbsp fish sauce
1 tsp of red Thai curry
1/2 can of coconut milk (freeze the rest to use later)
1 squeeze of fresh lemon or lime
1 sprinkle of sugar (optional)
2 inch piece of lemongrass (optional)
1 cup of wide rice noodles




METHOD
Remove the seeds from ½ a small red bell pepper. Slice along the width (creating thick julienne slices). Remove skin from red onion and cut in half. Slice the onion along the side (creating thick julienne slices).
Place a medium skillet over medium-high heat. Add 1 tbsp of olive oil.
Once oil is hot, place onions and red peppers in the skillet, stirring occasionally with tongs. Chop chili pepper (optional) and add it to the skillet.
Allow onions and peppers to cook for about five minutes.
In a small pot, add 2 cups of water and bring to a boil. Once the water boils, add 1 cup of wide rice noodles.While the onion and peppers are cooking, remove skin from garlic and ginger, and chop into fine pieces.
Remove shells from jumbo shrimp slicing the back and removing the vein.
When onions are translucent, add the garlic and ginger on top of the onions and peppers. Cook for 1 – 2 minutes.
Add 1 tbsp of fish sauce, 1/2 can of coconut milk, a squeeze of fresh lemon (or lime), a 2 inch piece of lemongrass (optional), and simmer. Add water if sauce seems dry.
Add cleaned shrimp, 1 tbsp of cilantro, and 1 tbsp of fresh basil (reserve 1 tbsp of basil for garnishing). Cook for 2 minutes and then stir and cook for an additional 2 – 4 minutes.
Taste the sauce, and add a sprinkling of sugar if it needs sweetening.
Remove the noodles from the water with tongs, and place on a plate or in a bowl.
Spoon curry over noodles. Garnish with remaining basil.
The secret is all in the fish sauce, hot chili, and curry. I could live on this stuff.