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Shrimp for Easter dinner?

buttertart Apr 3, 2009 10:40 AM

So it has been decided that we shall have shrimp for Easter dinner (it is also our dearly beloved Maine Coon's 19 1/2 birthday, and he is a shrimp man all the way). His will be microwaved, but I am coming up short on ideas for suitably festive preparations. I usually make them with Spanish green sauce, with garlic ditto, pan-barbecued, salt and pepper Chinese style. have reviewed the usual suspects' cookbooks (Marcella's shrimp with tomatoes and capers has also graced our table) and come up short. So I figured if anybody would have suggestions it would be my fellows here. Does anybody have an exciting and suitable shrimp recipe to share? Thanks v v much in advance.

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  1. todao RE: buttertart Apr 3, 2009 02:37 PM

    Basil Shrimp with Orzo and Feta Cheese

    1. Phurstluv RE: buttertart Apr 3, 2009 04:07 PM

      Try a baked ziti or rigatoni with shrimp & feta in a tomato sauce. Very yummy.

      Or, a baked stuffed shrimp, with garlic, butter, sherry & crabmeat in the stuffing. Very rich and satisfying.

      If interested, I will write out the recipes for you.

      1. t
        torty RE: buttertart Apr 3, 2009 05:17 PM

        My answer would depend on what kinds of shrimp you have available. Also, are you trying for one main course or a shrimp bonanza from appetizer to main?

        1 Reply
        1. re: torty
          buttertart RE: torty Apr 6, 2009 11:09 AM

          Just a main course, just regular prefrozen large/jumbo shrimp. Thanks!

        2. m
          middydd RE: buttertart Apr 3, 2009 05:33 PM

          This recipe is one of my favourites, Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika.


          1. kattyeyes RE: buttertart Apr 4, 2009 09:02 AM

            If this appeals, I'll get in touch with my aunt and/or cousin so I can post a recipe for you. My Uncle Al used to make Shrimp Alfredo, for which he won an award years ago--it's not like Fettucine Alfredo--no cream sauce. If memory serves, it's shrimp sauteed with garlic, butter and some sort of wine (?) over pasta. Shrimp scampi also comes to mind.

            A very happy 19.5 b'day to Mr. Maine Coon! The real kattyeyes (April) turned 9 on April Fool's Day...and she, too, is a major shrimp lover.

            2 Replies
            1. re: kattyeyes
              buttertart RE: kattyeyes Apr 6, 2009 11:12 AM

              The Alfredo sounds v good - and thanks very much for the good wishes - despite a major health crisis a few years back and kidney issues for which he gets subcutaneous fluids, he's still a force to be reckoned with.

              1. re: buttertart
                kattyeyes RE: buttertart Apr 6, 2009 12:10 PM

                I sent a note to request the recipe. Not sure if/when I'll hear back, but let us know what you vote for. :)

                And very glad to hear Mr. MC is still a force to be reckoned with. They don't give 'em 9 lives for nothin', ya know! All the better to eat shrimp with, I'm sure they think!

            2. Amuse Bouches RE: buttertart Apr 4, 2009 09:51 AM

              Dublin Lawyer? (It's a shrimp in a whiskey cream sauce -- easy and delicious) I always think heavy cream is holidayish.

              Recipe here: http://savour-fare.com/2009/03/15/dub...

              1. buttertart RE: buttertart Apr 6, 2009 11:10 AM

                All of the suggestions are appealing, deciding is difficult...thanks all!

                1. l
                  LJS RE: buttertart Apr 6, 2009 12:28 PM

                  I am glad you posted this question because it has inspired me. The really great thing about shrimp and Easter is the colour combinations it started to inspire in me. It got me thinking about expanding my Easter repetoire to include a shrimp dish (pinky-peach),noodles (white), something avacado (luscious spring green) and something lemony-yellow and setting it all on a pale blue table-cloth, with lots of tulips and fresh greens.

                  Suddenly shrimp seems way more Easter-spring-like than all that ham and scalloped potatoes.

                  2 Replies
                  1. re: LJS
                    kattyeyes RE: LJS Apr 6, 2009 12:31 PM

                    LJS: Try this--it's a spring pasta dish from Food & Wine I've made twice in the past two weeks. It fits your green, springy and lemon-y requests to a T. :) And if you do it as we did, you still get ham in the form of pancetta. Added lemon zest per another poster's suggestion when I made it on Friday night. Really, really, really springy and wonderful!


                    1. re: kattyeyes
                      LJS RE: kattyeyes Apr 6, 2009 01:55 PM

                      Oh, that is really charming! thanks so much, Kattyeyes!

                  2. coll RE: buttertart Apr 6, 2009 12:55 PM

                    That's so funny, shrimp is our cats favorite thing too, and I make it for their birthdays every October. Usually shrimp cocktail, so we can have some too!

                    There is a great recipe I got here a few years ago, Shrimp with Grits and Roasted Pepper and Feta, I made it for Christmas Eve and although my husband's family likes traditional Italian, they loved it.
                    Even though we had to tell them what grits were! When I said like polenta, it was all OK.

                    1. i
                      Ichabod RE: buttertart Apr 6, 2009 02:54 PM

                      I will be serving stuffed shrimp this Easter Sunday -- butterflied, stuffed with a crabmeat mixture, topped with a simple egg-based sauce, and then quickly baked in the oven. It's a tad non-traditional, of course, but is a nice alternative to the usual heavy holiday menu.

                      1. alkapal RE: buttertart Apr 7, 2009 02:49 AM

                        shrimp with tomato, feta and -- here's the key -- OUZO. oh this is delicious! http://www.foodnetwork.com/recipes/em...

                        whatever shrimp dish you finally go with, add some ouzo. mysterious, savory, fantastico.

                        2 Replies
                        1. re: alkapal
                          buttertart RE: alkapal Apr 7, 2009 09:18 AM

                          You're barking up the right tree, ouzo/Pernod/Ricard always in the house. Thanks.

                          1. re: buttertart
                            coll RE: buttertart Apr 7, 2009 10:45 AM

                            I always have all three too, and the bottle of ouzo is really old, time to finish it off. This recipe sounds great!

                        2. buttertart RE: buttertart Apr 13, 2009 11:01 AM

                          Due to life intervening slightly with elaborate cooking plans, we ended up with Penelope Casas' recipe for shrimp with garlic: warm 1/2 c olive oil, 8 bay leaves, some dried hot pepper (I used 1/2 tsp pepper flakes), 6 cloves of garlic, crushed, 2 TB minced onion (I used shallots) until garlic etc lightly browned, add 1 lb unpeeled large shrimp, salt lightly, cook covered until done. I added a few squirts of sherry vinegar (love sherry vinegar) at the end. Was wonderful with garic toasts (made from my French bread) and an arugula salad, with the 2nd Japanese cheesecake recipe (from Chowhound) as dessert. Kitty very much enjoyed 8 shrimp, microwaved, no dessert! Thanks for all suggestions, noted for future shrimp dinners.

                          3 Replies
                          1. re: buttertart
                            MMRuth RE: buttertart Apr 13, 2009 11:05 AM

                            That's a wonderful dish - glad you enjoyed it. It's also nice b/c it's easy to prep a head of time, and then stick on the burner or in the oven.

                            1. re: MMRuth
                              buttertart RE: MMRuth Apr 13, 2009 11:07 AM

                              Definitely a keeper. Have had that book since it came out, who knows why I never tried this recipe before (perhaps the 8 bay leaves, which seemed excessive, but were very successful in the dish).

                              1. re: buttertart
                                MMRuth RE: buttertart Apr 13, 2009 11:46 AM

                                Actually - which book was this from? I may be extrapolating from Delicioso.

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