Shrimp recipes

Hi

I like shrimp, and find it an easy week night dinner, so I'm sharing some shrimp recipes and would like a few more (Mods, feel free to move this if there is already a shrimp recipe thread, I couldn't find one but that doesn't mean it's not out there...)

Louisiana-esque "BBQ" shrimp

Like everything else in Louisiana, this recipe is called by a name we wouldn't think means what they are doing to the food.

One pound of shrimp (I used the frozen shelled raw ones, thawed)
toss with 1 Tbs. "essence of Emeril" http://www.wchstv.com/gmarecipes/essence.shtml
(NOTE!!! make the essence without salt)
1 Tbs olive oil
and 2 Tbs Worcestershire sauce
Marinate (I meant to marinate for 3 hours, but it ended up being 24 hours)

In a pan, melt 1/2 stick of butter with 2 chopped garlic cloves and another Tbs olive oil in it. Simmer until garlic is fragrant but not brown, toss in shrimp, toss around in pan until shrimp curl up and turn pink. Douse with the juice of 1/2 a lemon and toss again.

Eat with lots of bread to sop up the sauce, or put this over rice.

Spanish-esque shrimp

(warm 1 cup dry sherry in another pan, simmer until reduced by 1/2)
again, 1 lb frozen shelled raw shrimp, thawed
Simmer garlic in some olive oil
put 1/2 red sweet pepper, finely chopped, into pan, cook gently
put shrimp into pan, cook until starting to turn pink
put reduced sherry into pan, bring to a boil to finish cooking shrimp
dust with pimenton (spanish smoked paprika) and salt to taste

serve with bread

In a mini food processor mix together 1 chipotle pepper from a can of chipotle peppers in adobo sauce ( I use San Marcos brand), 2 TBSP of the adobo sauce, 2 TBSP fresh squeezed lime juice, 3 TBSP olive oil, 3 cloves roasted garlic and 1 tsp salt. Heat this mixture in a sauce pan. Saute unmarinated shrimp until barely done and immediately dump into the hot sauce. Coat shrimp with the sauce and serve.

I very much like the Baked Shrimp in Chipotle Sauce which first appeared in Gourmet in 2000, but know that it's spicy. Garlic mashed potatoes and bread are the perfect tools to get the sauce from the plate (or pan as it may be) to the mouth.

I'll PM you the recipe for Brennan's Saute of Louisiana Crawfish which appeared in Fine Cooking Issue 1. It's absolutely delicious when made with shrimp.

I wouldn't call this an easy weeknight recipe, but it's a tasty ceviche...copped the recipe from a ceviche class I took at Peter Kump's/ICE.

Shrimp Ceviche
1 pound shell-on shrimp, poached in seasoned liquid (recipe follows)

Poaching Liquid
2 quarts water
1 vanilla bean, split
1 stalk lemongrass, chopped
1-inch piece ginger, chopped
2 garlic cloves
1 star anise

1/2 cup yellow or red pepper, diced
1/2 cup sallions, chopped
1 garlic clove, minced
1/4 cup basil or mint, chopped
2 limes, juiced
1/4 cup mayo
1 teaspoon sriracha/chili paste

Combine the water, vanilla bean, lemongrass, ginger, garlic and star anise in a large stock pot. Bring the water to a boil. Add the shrimp. Reduce heat let the shrimp simmer until cooked through, about 2 minutes. Remove from heat and drain the shrimp. Quick-cool the shrimp in a bowl of ice. Dice the shrimp into bite-size, 1/2”-inch pieces.

Mix the yellow pepper, scallion, garlic, herbs, lime juice, mayo and chili paste in a large bowl. Add the shrimp to the mixture and stir until the shrimp are coated. Chill the ceviche in the refrigerator for 30 minutes before serving.

In his blog today, Mark Bittman had a recipe for a good-sounding Shrimp in Moroccan-Style Tomato Sauce. I'm planning to try it soon, and report back when I do.

I happened upon this thread looking for shrimp recipes for tonight's dinner and I thought I would add one of my favorites. This comes from Susana Trilling's post on-line; she runs a cooking school in Oaxaca and has published several cookbooks. Scroll down to get the recipe for sauteed shrimp in guajillo chile sauce.

I have to confess, I never make the shrimp stock--I just use chicken stock or a little water (I'm lazy). But it still turns out great.

I always thought this recipe sounded good:

Shrimp in Champagne Sauce with Pasta
http://www.recipe4living.com/Recipes/Re ... x?id=41618

Ingredients

1 C. sliced mushrooms
1 Tbs. olive oil
3/4 lb. medium shrimp, shelled
1 1/2 C. champagne
1/2 Tbs. garlic pepper seasoning
2 Tbs. minced shallots or scallions
1 large tomato, diced
1 C. heavy cream
1/2 lb. dried thin spaghetti
3 Tbs. chopped parsley
Grated Parmesan cheese

Directions

Sauté mushrooms in medium saucepan in hot olive oil over medium-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, champagne and garlic pepper seasoning. Over high heat, heat to simmer. When liquid just boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside.

Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 C., approximately 8 minutes. When liquid is reduced, add 3/4 C. heavy cream and boil 1-2 minutes, until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 C. cream and parsley. To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta. Garnish with Parmesan to taste.

Editor's Note: Although the recipe says to divide between two plates, the R4L editors found that the recipe made a ton of food. It will more likely feed 4-6 servings, especially with other courses.

Magnolia's (Charleston SC) Spicy Shrimp, Sausage and Tasso Gravy over Creamy White Grits

Creamy White Grits
12 cups chicken broth
4 1/2 cups coarse stone-ground white grits
1 cup heavy cream
Salt and white pepper to taste

Bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in the grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.

Continue to cook the grits for about 20-25 minutes, stirring frequently. The grits should have absorbed all of the chicken stock and become soft. Stir in heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy like oatmeal. Season to taste with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become too thick, add warm chicken broth or water to thin them down.

Tasso Gravy
4 tablespoons butter
1/2 cup sliced Tasso, cut in 1-inch strips
1/2 cup flour
4 cups chicken broth
2 tablespoon finely chopped parsley
Salt and white pepper to taste

Melt the butter in a heavy-bottomed saucepan over low heat. Add the Tasso. Sauté for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined. Continue to cook over low heat for 5 minutes, stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season to taste with salt and pepper.

Shrimp and Sausage
1/2 pound spicy Italian sausage (3/4 pound of raw)
1 tablespoon olive oil
2 pounds medium or large peeled and deveined shrimp
1 1/2 cups chicken broth
1 recipe Tasso Gravy
2 tablespoons finely chopped parsley

Preheat oven to 400 degrees F.

To cook Italian sausage: Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the 400 degrees F oven and bake for 10 to 15 minutes or until the sausage is firm and its juices run clear. Cool and cut into small bite-size pieces.

Heat the olive oil in a heavy-bottomed frying pan over medium heat. Add the precooked sausage and sauté for 2 minutes to brown slightly. Add the shrimp and sauté until they begin to turn pink-no longer than 1 minute. Add 1 cup of the chicken broth to deglaze the pan. Add the Tasso Gravy and one Tablespoon of the parsley. Bring up to a boil and let simmer for 1 minute. The last 1/2 cup of chicken stock is to be used to thin the gravy if needed.

Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining Tablespoon of parsley and serve immediately.