HOME > Chowhound > Home Cooking >

Need Something New for Shrimp

krisrishere Dec 2, 2008 10:51 AM

I have some nice shrimp at home but I'm sick of all of the usual main course suspects when it comes to shrimp; scampi, anything pasta and shrimp really, gumbo, shrimp creole, etc. Any new ideas would be appreciated!

  1. Click to Upload a photo (10 MB limit)
  1. Miss Needle RE: krisrishere Dec 2, 2008 10:56 AM

    Last night I made some shrimp in my version of piri-piri sauce. Took some red hot chili peppers, olive oil, garlic, shallots, salt and sherry vinegar and blended it. Sauteed some shrimp in it. A couple of minutes later, a really easy and delicious meal. Too bad I didn't have any parsley or cilantro for garnish. We ate it with rice.

    1. b
      bakerboyz RE: krisrishere Dec 2, 2008 10:58 AM

      How about Shrimp Quesadillas?

      3 Replies
      1. re: bakerboyz
        Passadumkeg RE: bakerboyz Dec 2, 2008 03:20 PM

        Just made shrimp tacos on corn tortillas w/ diced onion, celantro and guacamole (no mayo or sour cream). Yum.

        1. re: Passadumkeg
          krisrishere RE: Passadumkeg Dec 2, 2008 05:06 PM

          How did you cook off the shrimp?

          1. re: krisrishere
            Passadumkeg RE: krisrishere Dec 2, 2008 05:33 PM

            Peeled raw shrimp, dredged in red chile powder and fried in olive oil w/ diced garlic or w/ diced roasted, peeled and diced green chiles.

      2. k
        KiltedCook RE: krisrishere Dec 2, 2008 11:07 AM

        Try The Kilted Cook's signature Basil-Mango Shrimp, either as an individual cocktail or a platter of shrimp with dipping sauce:

        1+ lbs of 16-20 or larger shrimp, peeled and deveined
        1-2 tablespoons Cajun/Creole Spice blend, to taste
        1 tablespoon Olive Oil
        1 ripe Mango
        10-12 leaves fresh Basil

        Toss the shrimp and spice together in a ziptop bag. Saute shrimp in the oil until they color nicely. Remove from the heat and cool.

        Peel and pit the mango and put the meat in a blender. Add the basil and whirrrrr to puree into a thick sauce.

        Dip Shrimp A into Sauce B and consume.

        1. 1
          1stmakearoux RE: krisrishere Dec 2, 2008 11:11 AM

          Here's one from one of my favorite cookbook authors, Jeanne Voltz.


          2 lbs. jumbo shrimp
          1/2 t salt
          1/4 c lemon juice
          3 dashes hot pepper sauce
          1 clove of garlic, crushed
          1/2 c oil
          1/2 lb. thick sliced bacon
          lemon wedges

          Shell and clean the uncooked shrimp. In a bowl, mix salt. lemon juice, catsup, pepper sauce, garlic, and oil. Marinate shrimp in mixture 30 min. at room temp. Cut each bacon slice crosswise into 4 or 5 pieces. Remove shrimp from marinade, reserving the sauce. Thread shrimp and bacon slices alternately on skewers, leaving space between to allow heat to penetrate.

          Grill over hot coals just until shrimp is opaque and bacon is crisp, about 8 - 10 minutes. Turn several times while grilling to cook evenly and brush each time with reserved sauce. Bacon drippings may flare up, so keep a water spritzer handy. Serve at once with lemon wedges.

          I tend to try different things when making the sauce, i.e., BBQ sauce instead of catsup, different spices, etc. Lastly, don't skimp on the bacon. Use the best you can find.

          1. jeni1002 RE: krisrishere Dec 2, 2008 11:16 AM

            My FIL made a glorious shrimp appetizer this Thanksgiving:
            Put together a marinade of orange zest, orange juice, dark sesame oil; add a few cinnamon sticks. Marinate shrimp for at least an hour, then cook for a few minutes on low heat. Serve over tomato slices, garnished with parsley.

            1. Tee RE: krisrishere Dec 2, 2008 11:32 AM

              Once or twice a year I will make this when I grow tired of all other shrimp recipes:
              1 cup mayo (Dukes or Hellmans)
              garlic salt
              curry powder
              beer (for thinning)
              You are on your own as to how much garlic and curry you use. I like lots of both. once you are happy with the balance, add enough beer to thin the mixture slightly, drink the rest of the beer!
              Thread the shrimp on skewers and "paint" the mixture on heavily with a small brush.
              Cook on the grill, just a few minutes - the mayo will mostly cook off but the shrimp will be a beautiful yellow color.
              I also like a skewer each of onion, green pepper, mushrooms and new potatos, painted with the same mixture, but started way in advance of the shrimp as the shrimp cook quickly.

              1. Miss Needle RE: krisrishere Dec 2, 2008 11:40 AM

                You should try the Shrimp Uggie from Uglesich's restaurant in New Orleans.


                I actually preferred my home version over the restaurant's as I cut down on the oil. At the restaurant, the shrimp was literally in pools of oil.

                1. w
                  whatsfordinner RE: krisrishere Dec 2, 2008 11:51 AM

                  This is a ridiculously easy and absolutely delicious grilled shrimp recipe:
                  Melt a stick of butter in a small sauce pan. Add minced garlic to taste and enough soy sauce to make a caramel color (or to taste). Brush some of this on the shrimp before grilling and serve the remainder on the side for dipping. Make sure you have some good bread to dip as well!

                  1 Reply
                  1. re: whatsfordinner
                    whatsfordinner RE: whatsfordinner Dec 2, 2008 04:44 PM

                    I forgot to mention that I keep the shells on the shrimp while grilling.

                  2. p
                    pgwiz1 RE: krisrishere Dec 2, 2008 12:10 PM

                    You could try a coconut curry: Heat some canola/vegetable oil in a pan and add chopped onions (1/2-1 depending on how much shrimp you have). Saute till glazy. Add 1-2 inch piece of ginger, pealed and grated, to the onions. Add chili flakes if you like spicey food. Open a can of coconut milk and pour into the onion/ginger mixture. Add salt and pepper to taste and also a tablespoon of sugar. Bring to a boil. Add the shrimp and cook till shrimp is done. Serve with rice.

                    1. Niki in Dayton RE: krisrishere Dec 2, 2008 12:21 PM

                      I do a Thai-influenced version to eat over brown rice, similar (but different) from pgwiz1's recipe above. I marinate the peeled shrimp first for about five minutes in tequila, then dry it with a paper towel. I brown it quickly on both sides in a mixture of olive oil and butter (1 T of each for about 1 lb of shrimp), remove from the pan, deglaze with white wine, then add a chopped clove of garlic, 1 T of chopped lemongrass, 1 T of chopped kaffir lime leaves, 1 t of hot pepper flakes, 1 t of fish sauce, 1/2 can of coconut milk, then throw the shrimp back in the pan and let the juices reduce a bit. Spoon over the brown rice and devour. I usually serve this with something like a jicama slaw or a vinegar based coleslaw.

                      1. j
                        JonL RE: krisrishere Dec 2, 2008 01:43 PM

                        Could be too close to the stuff that's boring you but I am an avid fan of Shrimp Francese----egg-dip, flour dredge, saute in OO & butter, wine-lemon-butter sauce. Great vehicle for improv .

                        1. janetms383 RE: krisrishere Dec 2, 2008 02:33 PM

                          In my local newspaper, they had a recipe contest and one of the winners was New Orleans BBQ Shrimp. So quick and easy and it was delicious. I ate until my pants hurt.

                          New Orleans Bar-B-Que Shrimp
                          Yield: 2 servings
                          • 1 lemon sliced
                          • Sprinkle of salt
                          • Sprinkle of rosemary, dried or fresh
                          • Sprinkle of dried oregano
                          • Sprinkle of ground cayenne pepper, plus more as needed
                          • 1 pound raw, unpeeled shrimp; see cook's notes
                          • 1/2 cup (1 stick) butter or margarine
                          • 1/4 cup barbecue sauce
                          • 6 cloves garlic, peeled, pressed or minced
                          For serving: Sliced French bread

                          Cook's notes: Wilson says that her husband prefers medium shrimp (30 per pound) because he says that they are tastier than large shrimp. At the restaurant the shrimp were medium-large, about 20 per pound.

                          1. Preheat oven to 400 degrees. Place lemons in bottom of 9-by-13-inch baking dish. Sprinkle with salt, rosemary, oregano and cayenne. Place shrimp on top and sprinkle lightly with salt and cayenne to taste (Wilson says to be "heavy" with the cayenne on the shrimp, about 1 teaspoon, but remember it is spicy-hot so season to taste).
                          2. In saucepan over medium heat, melt butter or margarine. Stir in barbecue sauce and garlic. Pour over shrimp and bake in preheated oven for about 15 to 20 minutes, or until shrimp turn dark pink.
                          3. Ladle into two bowls, making sure to add all sauce. Serve with lots of French bread for dipping into the delicious sauce.

                          1. Marge RE: krisrishere Dec 2, 2008 03:05 PM

                            Spanish Garlic Shrimp--saute shrimp in olive oil with lots of chopped garlic, red pepper flakes, a splash of tomato sauce, splash of sherry, squeeze of lemon juice, garnish with chopped parsley.
                            Greek Shrimp Saganaki--shrimp baked with tomato, feta cheese, wine

                            1. m
                              mojoeater RE: krisrishere Dec 2, 2008 03:32 PM

                              A favorite indulgence of ours with almost no prep or cook time: Peel all but the tail end and make a deep incision in each. Mix together diced jalapenos and cream cheese. Stuff the shrimp with the concoction and wrap with bacon. Secure with toothpicks or skewers. Throw on a grill or in a cast iron pan until the bacon is crispy and the shrimp is pink. Damned good and easy.

                              1 Reply
                              1. re: mojoeater
                                krisrishere RE: mojoeater Dec 2, 2008 05:06 PM

                                Wow, that sounds sinful :)

                              2. BerkshireTsarina RE: krisrishere Dec 2, 2008 04:56 PM

                                An oldie and goodie that you don't mention being sick of is one of my favorites: old-fashioned shrimp and fried rice. David Waltuck's Staff Food has a terrific recipe. And there's always Mark Bittman's Shrimp with Barbecue Sauce (which isn't), check it out:
                                Made with the speed of lightning; my favorite is the mustard variation.

                                1. krisrishere RE: krisrishere Dec 2, 2008 05:09 PM

                                  All of these sound wonderful! I'll have to refer back to this post and try them all out! Thank you.

                                  1. howlin RE: krisrishere Dec 2, 2008 05:32 PM

                                    marinate in franks chile lime sauce for a day (raw shell on off you chose) put on skewers on bar b till they are done.awesome and simple

                                    1. k
                                      kayEx RE: krisrishere Dec 3, 2008 03:23 AM

                                      I usually make Curry Shrimp. I mix the shrimp, a rough chopped spanish onion some smashed garlic, scallion, a chopped scotchbonnet, and a rough chopped bell pepper if it is available with curry powder in a bowl. Then I heat about 1 tablespoon of oil and add a heaping spoon of hot Jamaican curry powder. Toss in all the mixed ingredients add a little water or chicken stock to make a gravy and eat.

                                      1. Morganna RE: krisrishere Dec 3, 2008 04:14 AM

                                        I really like the simple things. All these ideas folks have come up with sound wonderful, but I keep hearkening back to the very basic:

                                        cold cooked shrimp, cocktail sauce (made at home with ketchup and homemade spicy horseradish from a friend, I love this stuff), and a spritz of lemon juice, and crunchy kosher salt on top. :) That's mostly how I eat it these days. :)

                                        1 Reply
                                        1. re: Morganna
                                          thew RE: Morganna Dec 3, 2008 04:23 AM

                                          use the shells to make a light broth. saute the shrimp with a little garlic, add to the broth along with peas and gnocci

                                        2. j
                                          jmullen1251 RE: krisrishere Dec 3, 2008 05:26 AM

                                          a couple of easy and quick weeknight din ideas:

                                          roast tomatoes in the oven with garlic cloves, saute shrimp in olive oil and add the tomato / garlic mixture, feta and israeli couscous

                                          shrimp is also fantastic with gnocchi, asparagus & pesto


                                          1. f
                                            Frobisher RE: krisrishere Dec 3, 2008 07:26 AM

                                            Shrimp and grits.

                                            Show Hidden Posts