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Shrimp??

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chowfreak Jan 14, 2005 01:34 PM

Feeling some shrimp tonight! Anyone have any simple, favorite suggestions for cooking shrimp at home? Thanks.

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    mels RE: chowfreak Jan 14, 2005 01:41 PM

    My favorite is a marinated shrimp that I usually grill:

    shrimp (maybe 15-20 large)
    1/2 cup olive oil
    3 cloves coarsely chopped garlic
    1 tablespoon dried oregano
    1 tablespoon dried parsley
    1 teaspoon red pepper flakes (or to taste)

    Mix all the ingredients together, add shrimp. Cover and chill for about a 1/2 hour. I prefer them grilled, but have pan friend them as well and they are still great.

    1 Reply
    1. re: mels
      m
      mels RE: mels Jan 14, 2005 01:42 PM

      Sloppy editing, that should be pan "fried" not pan "friend." Whoops!

    2. v
      Val RE: chowfreak Jan 14, 2005 01:47 PM

      Here's a link to a thread on this board about Maine shrimp that folks also responded to recently...I offered a link to a Thai Curry Shrimp in case you like spicy. There are other great suggestions.

      Link: http://www.chowhound.com/topics/show/...

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        Anne in SF RE: chowfreak Jan 14, 2005 01:59 PM

        I actually haven't made it yet, but this recipe has been in my to-make file since forever...maybe I will do it this weekend. I've already made my cajun spice blend.

        It's Cha Cha Cha's Cajun Shrimp
        http://www.globalgourmet.com/food/spe...

        I am also still working on my dumplings (a la dim sum), and haven't yet done the shrimp dumplings (using a different skin because I am too lazy to make the classic har gow skins).

        Link: http://www.globalgourmet.com/food/spe...

        4 Replies
        1. re: Anne in SF
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          Val RE: Anne in SF Jan 14, 2005 02:22 PM

          Okay, now it's in MY "to try" pile...oh, my achin' to try pile!!!! What should be used for the spice mix? Any Cajun or Creole spice blend? Thanks!

          1. re: Val
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            Anne in SF RE: Val Jan 16, 2005 06:38 PM

            I would imagine any cajun spice blend will do, commercial or home made. I just did a google and found one that looked decent and that I had all the spices for. (I didn't want to purchase any additional ingredients for this, as I am trying to keep down costs as much as possible, so couldn't seeing spending an extra $3 or more for a spice blend I could readily make on my own with ingredients already on hand.)

            For the beer, I will be using my favorite dark, Negra Modelo. Yummm...

          2. re: Anne in SF
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            FlyFish RE: Anne in SF Jan 14, 2005 02:22 PM

            Gambas al Ajillo - the ubiquitous tapa, and one of the easiest to make. Put about a quarter inch (or more) of good olive oil in a shallow pan, add a few dried Chinese chilies and saute until they color (or just add a pinch of cayenne later on), throw in some chopped garlic and saute for a moment, then add your shrimp and sprinkle on a bit of paprika. When the shrimp are done in a minute or two put the whole pan right on the table. Eat with good French bread for dunking into the oil.

            1. re: FlyFish
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              FlyFish RE: FlyFish Jan 14, 2005 02:23 PM

              Sorry, I meant to post that in response to the original question.

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            rudeboy RE: chowfreak Jan 14, 2005 03:23 PM

            You said simple:

            1) Toss in butter in a hot pan, then throw in a slug of prepared red curry (I use Pataks). The butter curry tastes wonderful. You can also add a bit of coconut milk.

            2) Stir fry with a little habanero, sea salt, lime, and orange rinds (twists, like a martini), flame with tequila. You can also add achiote.

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              Adrienne RE: chowfreak Jan 14, 2005 11:31 PM

              Sugar and Spice Baked Shrimp -- really easy and SO good. This dredge has also been a hit on chicken, scallops and beef, but it's really best on shrimp.

              Mix the following in a bowl:

              1 cup sugar
              2 ½ tsp kosher salt
              ½ tsp freshly ground pepper
              1 large clove garlic, minced (i use 1 TB jarred)
              1½ inch slice of ginger, minced (i use 1 TB jarred for this too, though that's harder to find)
              ½ tsp each cayenne (or red pepper flakes) & allspice
              2 TB flour
              veggie oil

              Take 24 jumbo shrimp, peeled but wit the tails on, and dunk them. Heat the oven to 500 degrees, and grease a large baking sheet. Get lots of sauce (well, it’s dry…but you know what I mean) on your shrimp, and stick them in. About 10 minutes should go by before the sugar caramelizes, and they’re done. Squeeze lime juice over the shrimp before serving them (immediately). Usually I think of lime as being optional, but with this I think it really makes the whole dish come together.

              Serve with rice.

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