Shrimp Suggestions for Tonight
- DCarbonaro Sep 27, 2005 09:22 PM
I've got 2 pounds of "under 18" shrimp that I peeled last night and need to prepare for a casual dinner for 4 tonight (a late dinner). Heading out of town tomorrow so need to use them up. Will serve with just a salad and maybe rice or potato or pasta aglio olio to start. Any suggestions? (Prefer not to deep fry tonight.) Never opposed to spicy.
Marinate for about an hour in:
1/2 cup olive oil
2 T Creole seasoning (if you have it, but this is the key ingredient - or lots of salt, pepper and cayenne)
1/4 cup lemon juice
1/4 cup chopped parsley
2 T honey
2 T soy sauce
These are best grilled with the marinade heated to boil, reduced a bit and used as sauce. Or broil them, or spread in baking dish and bake at 400 until done.
Speaking of spicy, you could always do a chili'd shrimp dish???
Toss the garlic and butter in a wok... add the shrimp and some red pepper flakes.
Add a spoonful of red chile sauce (sambal, sriracha, or chile garlic from Lee Kim Kee) and you'd be all set.
Probably a bit late on the response... but for next time???
I love this dish:
heat lots of good, tasty olive oil. Toss in a bunch of garlic pieces - largish. Toss in a few bay leaves. Let garlic and bay cook a bit but don't brown. Add salt and pepper. Toss in the shrimp and cook til just done.
Serve with good bread (Italian or French) heated in the oven. You need to use enough olive oil so that there's lots of goop to sop up with bread.
2 tablespoons unsalted butter
2 tablespoons olive oil
2 pounds large shrimp, peeled
4 large garlic cloves, minced
1 cloves of chopped fresh tarragon
1 shallot, minced
Juice of one lemon
1/4 cup dry white wine
Pepper flakes or Sambal
Salt and pepper to taste
Chopped fresh Italian parsley
Toss the raw shrimp with a pinch of salt. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and saute until they begin to turn pink. Take the shrimp out and set aside add the butter, garlic, tarragon, and shallot saute for 2 minutes. Add the lemon juice and white wine, reduce for about 2-3 minutes. Add back the shrimp and toss for 1 minute to heat the shrimp. Add the salt, hot pepper and parsley. Toss well; serve immediately. This is great over cooked rice or pasta.
At least once a week I make this because it's so quick. Have pasta cooking- save some of the pasta water.
Sautee in 3-4 tablespoons of evoo and butter combination 3-4 cloves of finely minced garlic with 1 large onion finely diced, 1 red pepper finely diced, sliced mushrooms (or not if you don't like them- add amount suitable to your liking). Cook until it is all translucent or tender. Add a few pepper flakes (optional), salt and pepper to taste. Slice a lemon and add that to pan. You can also add a finely diced fresh tomatoe if you wish to. I do it both ways. Add shrimp and use some pasta water to help make sauce. When shrimp are just pink, give a shot of evoo and a tablespoon or two of butter (if more sauce is wanted add more pasta water) and serve over pasta. My family loves this and all variations of it.