Favorite shrimp recipes please
For some strange reason, even though we really like shrimp, we never have it at home. I'd like to change that. So, give me your favorite shrimp recipes please. We like all cuisines and are looking for simpler dinners (aka weeknight-friendly, not necessarily "30-minute" nonsense though) that are not too heavy on specialty ingerdients. I feel like there should be a few staple recipes of this type out there. Thanks in advance for inspiration!
Maverick Grits from Slightly North of Broad in Charleston, South Carolina.
I like to all fresh clams and or mussels as well when having this as a dinner item......but mostly, I make it on a weekend morning for breakfast. You can substitute polenta for the grits.
Had this "no fuss" meal for the Super Bowl.
Shrimp on skewers over the grill - medium temp, about 15 minutes, left the shell on the "naked" ones. Wrapped some in bacon and marinaded others in an Italian dressing. The biggest "pain" was deveining them, but if you buy them already cleaned.......
Had them with roasted vegetables (OK, I cheated and bought those at a deli), salad and bread. Very good - no clean-up to speak of.
Love this Asian recipe for Shrimp and Mushrooms in Spicy Black Bean Sauce. If the staples are on hand, and I like this recipe so much I make sure they are, it's a very quick, easy dinner. I always used to order this in restaurants, but this recipe surpasses anything I've ever had. You know that thread, the one about I never order ________ because I make it better myself? Well, this Shrimp in Black Bean Sauce is one of them.
Here are some favorites of mine --->
Penne a la Vodka with Shrimp and Chicken
adapted from a Lidia Bastianich recipe in her cookbook Lidia's Italian-American Kitchen
3/4 pound whole wheat penne
1 pound chicken tenders, cut in bite-sized pieces
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons olive oil
6 garlic cloves, peeled and crushed
dash of red pepper flakes
1/4 cup vodka
1 pound medium shrimp, peeled
1/2 cup light cream
1 tablespoon butter
3/4 cup grated Parmesan cheese, plus additional for serving
Bring a large pot of water to a boil over high heat and add the penne and cook for 9 - 11 minutes. Drain and set aside.
Meanwhile preheat the oven to 400 degrees. Place the chicken on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 - 15 minutes or until just cooked through. Remove from oven and set aside.
While the penne and the chicken are cooking, heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes. Add the both cans of tomatoes and bring sauce to a boil. Season with salt and the red pepper flakes. Boil for 2 - 3 minutes. Pour in the vodka and simmer for about 5 minutes. With a slotted spoon, take out the garlic and add the shrimp. Continue cooking the sauce until the shrimp are just cooked through, about 3 - 5 minutes.
Add the cream, butter and chicken and stir to combine. Place the pasta in a large serving dish and add the sauce and the Parmesan cheese. Stir to combine and add more salt and red pepper flakes if desired. Serve with additional Parmesan cheese.
Spicy Shrimp, Sausage, and Spinach Fettuccine
1 pound fettuccine
1 medium onion, chopped, about 1 cup
3 links of hot Italian sausage, removed from casing, about 1/4 pound
2 large garlic cloves, chopped
1 1/4 pounds of large shrimp (21 - 25/pound), peeled and deveined
4 large handfuls of baby spinach, about 4 cups loosely packed
1 cup corn
1/2 cup pasta water
1/2 - 1 cup Parmesan cheese, freshly grated and not packed, plus more to serving
Cook fettuccine in a large pot of water according to package directions. Drain pasta, reserving 1/2 cup of the pasta cooking water. Set aside.
While the pasta cooks, heat a large saute pan over medium high heat. Add 2 tablespoons of olive oil and onions and saute for about 5 minutes. Add the sausage in small pieces and the garlic and cook until until the sausage is cooked and browned.
Add shrimp to pan and cook for 2 - 3 minutes. Add spinach and cook for 3 - 4 minutes or until it is slightly wilted. Add corn and pasta water to saute pan and scrape up any bits cooked on to the bottom of the pan. Add pasta and toss to mix. Season to taste with salt and pepper. Place in a serving bowl and top with Parmesan cheese. Serve with extra cheese.
Roasted Shrimp and Balsamic Spring Vegetables
A versatile recipe that can feature different vegetables as vidalia onions or radishes. Just make sure all the vegetables are cut in the same size chunks.
6 red potatoes, cubed in bite-sized pieces
1 pound asparagus, cut in 2-inch pieces
2 cups sliced carrots
2 cups quartered baby portebello mushrooms
2 tablespoons balsamic vinegar
1 1/2 pounds shrimp (21 - 25/pound) peeled and deveined
1 1/2 teaspoons grill seasoning such as Penzey's BBQ of the Americas
Preheat oven to 425 degrees.
On a large, rimmed baking sheet, place red potatoes and toss with about 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for 20 minutes, stirring once.
Remove sheet form oven and add asparagus and carrots and drizzle with another tablespoon of olive oil and sprinkle with salt and pepper. Return sheet to oven and roast for an additional 15 minutes. Remove the sheet from the oven and add the portebello mushrooms and drizzle all the vegetables with balsamic vinegar. Return baking sheet to oven and roast for 5 minutes.
Toss the shrimp with the grill seasonings and place on top of the roasted vegetables. Return pan to oven and roast an additional 5 - 7 minutes or until the shrimp are cooked through. Remove pan from oven and serve in large bowls.
Bang Bang Orange Shrimp and Chicken
2 egg whites
1/4 cup cornstarch
1 teaspoon sesame oil
1 pound chicken tenderloins, cut in 1-inch chunks
1/2 pound large shrimp, peeled and deveined
1/4 cup canola oil
1/2 cup onion, chopped
2 garlic cloves, chopped
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon water mixed with 2 teaspoons cornstarch
1/4 to 1/2 teaspoon red pepper flakes
4 cups hot white or brown rice
In a small bowl, whisk together egg whites, cornstarch, sesame oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken and shrimp and toss to coat.
Heat 1/4 cup oil in a large nonstick skillet over medium high heat. Cook the chicken and shrimp in 2 or 3 batches for about 2 - 4 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined plate.
In the same skillet, add the onion and saute over medium high heat for 6 - 8 minutes. Add the garlic and saute for for 1 minute. Add the orange juice, soy sauce, and sugar. Bring to a boil and cook until syrupy, about 4 or 5 minutes. Add the cornstarch and water mixture and cook for an additional minute. Add 1/4 teaspoon red pepper flakes if you like your dish with a little bang. Add 1/2 teaspoon red pepper flakes if you like your dish with a bang bang.
To serve place 1 cup of the rice on 4 plates. Divide the shrimp and chicken among the plates and drizzle with a generous amount of the orange sauce.