Need Something New for Shrimp
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. :)
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.
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.
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.
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.
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.
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.
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!
Once or twice a year I will make this when I grow tired of all other shrimp recipes:
1 cup mayo (Dukes or Hellmans)
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.
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.
Here's one from one of my favorite cookbook authors, Jeanne Voltz.
GRILLED SHRIMP WITH BACON
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
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.
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.
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.