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Shrimp??

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  • chowfreak Jan 14, 2005 01:34 PM
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Feeling some shrimp tonight! Anyone have any simple, favorite suggestions for cooking shrimp at home? Thanks.

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  1. 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

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

    2. 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/...

      1. 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

          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

            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

            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

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

          3. 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.

            1. 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.