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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!

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  1. http://bitten.blogs.nytimes.com/2008/...

    I love making this on a weeknight! So easy and good and comforting!

    1 Reply
    1. re: mc22

      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.


    2. 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.

      1 Reply
      1. re: CocoaNut

        I'm with you on the grill. I like to use cajun spices on jumbo shrimp. We're doing some tonight and some will have bacon and some won't (and I bought mine already deveined).

      2. 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.


        1. 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

          serves 6

          3/4 pound whole wheat penne
          olive oil
          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

          serves 5

          1 pound fettuccine
          olive oil
          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.

          serves 5

          olive oil
          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

          Serves 4

          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.


          1. We made Lemongrass Ginger Grilled Shrimp from the Steamy Kitchen site and it was delicious! We bought our shrimp already shelled and de-veined, though, to save time. http://steamykitchen.com/2470-lemongr...

            1. We eat a lot of shrimp, last night I made Coconut Shrimp with Orange marmalade, mustard, horseradish sauce. I dredge the shrimp in seasoned flour, egg and then a 1/2 & 1/2 mixture of panko crumbs and flaked coconut that I processed so it is the same size as the panko crumbs and fry in oil until golden. We also like New Orleans Barbecue shrimp with Alton Brown's cheese grits:

              1. Devein shrimp, put a sliver of jalapeno where the vein was, wrap in bacon, skewer w/ toothpick. Top w/ brown sugar and broil.

                4 Replies
                1. re: chowser

                  you wicked girl! that sounds addictively delicious!

                  1. re: alkapal

                    Even more decadent, I had a dinner party with that as an appetizer and coquilles st. jacques as main. The kids (without sharing the idea w/ the adults) added that shrimp to the coquilles st. jacques. Great idea!

                    1. re: chowser

                      kids do the darnedest things!

                      sounds like they beat ya on that one! yum.

                  2. re: chowser

                    shrimp, onions, garlic, tomato sauce, feta, EVOO, ouzo over linguine with parsley. yowza!

                    here's a variation: http://www.foodnetwork.com/recipes/em...

                    the booze helps extract the tomato flavor to the max. cognac is good, or i like the ouzo for the anise flavor.

                  3. Thai style red curry w/ coconut milk. Very easy to throw together and tasty.

                    Sautee on med-high heat some garlic, ginger and green veggie of your choice (snow peas, spinach, quartered chinese baby eggplant) in some peanut oil until veggies are bright and just beginning to get tender, add straw mushrooms (if you like them), throw in peeled & deveined shrimp and a spoonful or so of curry paste, cook until shrimp are about 2/3rds done (a couple of minutes), add coconut milk to desired consistency, heat through, check seasonings (you can add more curry paste if you like it hotter) and serve over rice.

                    edited to add: throw in a few fresh, lightly chopped basil leaves if you have them, just before serving

                    1. A recipe to use the jalapeno pepper jelly I make.

                      REC: Cajun Mustard Shrimp

                      Serves: 3

                      1 lb. raw shrimp, peeled and deveined
                      1 T olive oil
                      1 T butter
                      1 medium clove garlic
                      dash crushed red pepper
                      ¼ c dry white wine or vermouth
                      4 T jalapeno pepper jelly
                      2 T whole grain mustard
                      2 T Dijon mustard

                      1. Heat skillet with olive oil. Saute shrimp in batches until pink but not cooked entirely. Remove from skillet and set aside.
                      2. Melt butter in skillet and crush garlic into pan. Add crushed red pepper and saute until aroma of garlic is evident.
                      3. Add dry white wine and scrap up any browned pieces from bottom of pan. Add jelly, and two kinds of mustard. Whisk together and let cook for 2-3 minutes.
                      4. Return shrimp to skillet and finish cooking in the hot sauce.
                      5. Serve over rice.

                      I use 21-25 size shrimp.

                      2 Replies
                      1. re: AGM_Cape_Cod

                        That sounds marvelous. Haven't made jalapeño jelly in ages. Looks like it's time to cook up a batch.

                        1. re: JoanN

                          Instead of making a jalapeno jelly, I make a variation of a duck sauce instead.

                          Very simply, I take two jars of Polar Fruit....Fuji Apple with Apricot or Peaches. Add Honey and Cider vinegar along with finely chopped Jalapeno or Italian Long Hot peppers......mix all the ingredients together and let the ingredients meld together.....keeps easily for a month.

                      2. Lime Barbecue Sauce for Grilled Shrimp
                        1/2 cup corn oil
                        1/2 cup fresh lime juice
                        2 Tablespoons chopped onion
                        1 crushed garlic clove
                        2 teaspoons dried tarragon
                        1 teaspoon salt
                        1/2 teaspoon Tabasco
                        I toss the shrimp in this sauce and then onto a hot grill.

                        Baked Prawns with Garlic and Herbs - serves 4
                        Combine and bring this marinade to a simmer - let cool - season with salt and pepper:
                        1/2 cup olive oil
                        1/2 cup dry vermouth
                        1/3 cup fresh lemon juice
                        1/4 cup chopped fresh parsley
                        4 garlic cloves
                        1 -1/2 tsp. chopped oregano

                        Marinate 24 prawns (15 per pound) for one hour.
                        Bake at 375°F for 15 to 20 minutes.  Serve hot.

                        1. This takes about 10 minutes to prepare, assuming the shrimp are thawed and peeled. I substitute a full lb of large shrimp, Dodoni feta from Costco and several quartered campari tomatoes for regular and serve over a bed of sauteed spinach instead of pasta:

                          Shrimp, Tomatoes, & Barrel Aged Feta Cheese

                          10 oz. Shrimp, peeled and deveined, medium size
                          6 oz. Mt. Vikos® Barrel Aged Feta Cheese, crumbled
                          2 Fresh tomatoes, medium, cut into large chunks
                          1/4 cup Pitted Kalamata olives
                          3 Tbsp. Extra virgin olive oil
                          3 Tbsp. Fresh, flat-leaf parsley, chopped fine
                          2 cloves Fresh garlic, chopped
                          1 tsp. Oregano, dried
                          1/2 tsp. Salt
                          1/2 tsp. Black pepper, freshly ground
                          Mix all the ingredients and place in a small baking casserole. Preheat oven and bake, uncovered, at 350°F for 30-35 minutes. Serve immediately. Serves 6 as an appetizer, serves 4 with pasta.

                          1. I love a couple of Ina Garten's recipes:

                            Ina's Shrimp Salad
                            Ina's Herb and Garlic Marinated Grilled Shrimp

                            4 Replies
                            1. re: mcel215

                              I just got her (Ina's) Back to Basics cookbook as a gift and she has a recipe I'm dieing to try, simple baked shrimp scampi.

                              1. re: lexpatti

                                Lexpatti, per my post below, that bakes shrimp scampi is terrific

                                1. re: lexpatti

                                  I cannot believe I didn't add Ina's Shrimp Scampi over linginue, it's on my weekend rotation.
                                  I haven't tried the baked though, is it better than on the pan searing?

                                  1. re: mcel215

                                    I haven't done the baked version - but when I do I'll report back. We are makign homemade pasta tomorrow and Crawfish Monica (can't wait and it does say if you don't have crawfish, shrimp will work well) but we have leftover crawfish - yeaaaaa!!!

                              2. Here are two favorites of mine. One a family recipe, one from Ina Garten.

                                And, incidentally, there are few things better than a simple shrimp scampi: saute a lot of garlic in a lot of butter, with a little salt and pepper (add worstershire and tabasco is you want a kick), add fresh, peeled shrimp, saute for just a couple of minutes, then serve with a lot of great bread and white wine. SO good. (A little parsley on top, also)

                                CANDY’S SHRIMP REMOLAUDE - this is just wonderful. And very pretty. Can be served both as an appetizer or a salad. (also extremely easy to make)

                                2 lbs peeled, cooked shrimp
                                11/2 cup olive oil
                                1 cup red wine vinegar
                                4 T chili sauce
                                1/2 cup Creole mustard (I life to use a mustard that is NOT smooth; one with peppercorns, for instance)
                                1 cup chopped celery
                                1 cup chopped green onions
                                2 bay leaves
                                red pepper

                                mix all ingredients, save shrimp, together to create marinade. Marinate shrimp over night in refrigerator.

                                serve with toothpicks in pretty bowl as an appetizer.

                                For a gorgeous, wonderful salad :

                                Arrange mixed greens (for this salad, I like baby lettuce and red leaf lettuce) on salad plate. ladle shrimp and marinade over the lettuce and garnish with sliced avocados and, if desired, fresh lump crabmeat.

                                BAKED SHRIMP SCAMPI:


                                1. This is a little time-consuming, but delicious.

                                  Grilled Shrimp

                                  Peel 2 pounds of thawed shrimp. Refrigerate shrimp, and simmer the shells with a couple pureed fresh tomatoes and a little water.

                                  Make a marinade of I head minced garlic, half a cup of lime juice, half a stick of butter, a quarter cup of sweetener ( agave nectar, honey, sugar, what have you) and hot sauce to taste (Korean red pepper paste works well here).

                                  Drain and squeeze out all the liquid from the shrimp shells, and put liquid back in the pot to simmer.

                                  Skewer the shrimp into bamboo skewers. It helps here if you have soaked the skewers in water for half an hour or so.

                                  Marinate the skewered shrimp with the marinade in a flat dish for a quarter of an hour. Grill the shrimp until they have a little char on the edges. Add the leftover marinade to the simmering shrimp stock. Once this sauce is reduced to a thicker-than-water consistency, pour over the shrimp and serve. The goal is to have the grilled shrimp and the sauce completed simultaneously.

                                  Serve with yellow rice.

                                  1. Reading this and finding many new recipes to try (thanks to all!), I'm surprised no one's mentioned Bittman's delicious and super-quick "shrimp my way"; essentially pan-seared then broiled shrimp with olive oil, lots of garlic, cumin and some variety of paprika - I like to use sweet smoked paprika when I have it. I've also used whatever interesting not-too-hot crushed pepper I've got around, like aleppo pepper or urfa biber, with lovely results. There are never leftovers, no matter how many we serve. You can find the recipe online - here's one link: http://wineguyworld.blogspot.com/2008... - and it's in his How to Cook Everything.

                                    4 Replies
                                    1. re: lodgegirl

                                      i just can't imagine how all the pan-searing and broiling (in so many of these recipes) is not creating some awfully tough shrimp!

                                        1. re: alkapal

                                          ok - to be clear, in Bittman's recipe the shrimp are barely pan-seared - you're just warming the garlic in the olive oil, then you turn up the heat, throw in the spices and shrimp and put the the pan under the broiler for a few minutes.

                                          1. re: lodgegirl

                                            searing has a special meaning to me, and it is not simply heating something a bit in oil.

                                            """"Sear - To cook meats quickly on all sides over high heat to brown and seal in the juices. The meat should not be turned until it is well browned on each side or it will stick to the pan."""" http://teriskitchen.com/glossary-d.html

                                            *then* to broil """for a few minutes""" -- that would have to be a VERY few minutes -- like... two.....

                                            of course, it all depends on the size of the shrimp....but many of the recipes i see on this thread may be overcooking the shrimp. i mean, those babies are "delicacies" of the sea.

                                      1. Here's an easy one that makes a great appetizer:

                                        Crispy Wrapped Shrimp

                                        Makes 20

                                        • 20 jumbo shrimp (16-20/pound count), peeled and deveined, tails intact
                                        • 2 cloves garlic, finely chopped
                                        • 2 tablespoons vegetable oil
                                        • 20 wonton wrappers
                                        • 1 egg, beaten
                                        • 20 chives
                                        • 3 cups vegetable or peanut oil for deep frying

                                        Place shrimp in a bowl. Add garlic and oil and toss until well coated. Cover and refrigerate for 2 hours.

                                        Place wonton wrappers on work surface and cover with a damp kitchen towel. Working with 1 wrapper at a time, brush edges of wrapper with beaten egg. Place shrimp diagonally across the center and fold wrapper around shrimp, leaving tail exposed.

                                        Place chives in a bowl of hot water for 1 minute. Drain. Secure wrapper around shrimp by tying one chive around the center, trimming off excess chive. Cover with damp kitchen towel. Repeat with remaining shrimp.

                                        Heat oil in a large wok until it reaches 375°, or until a small bread cube dropped in oil sizzles and turns golden. Working in batches, add wrapped shrimp and fry until golden, 1-2 minutes. Using slotted spoon, remove from oil and drain on paper towels. Serve hot with soy, hoisin sauce or plum sauce.

                                        1. I forgot one of my favorite apps once at some function and the caterer gave me the ingrediants: marinaded shrimp is olive oil, loads of garlic, fresh rosemary (chopped) - then wrap a small piece of prischutto around it on a stick.

                                          1. Shrimp Creole......
                                            Shrimp & Grits..........
                                            Shrimp Po-Boys..............
                                            Shrimp & Pasta...........
                                            Shrimp BBQed New Orleans Style....
                                            Shrimp "Boiled" Peel um - Eat um......
                                            Shrimp "Boiled" and piled high on a green salad.....
                                            Shrimp Remoulade.....

                                            All easy/nononsense!


                                            1. Stupid easy and fast: peel shrimp, mix yogurt with curry powder or harissa to taste with a little (1 tbs or less) of sugar. Throw it under the broiler until done. Serve with rice and steamed veg.

                                              1 Reply
                                              1. Ok, my favorite recipe for shrimp is so simple, I feel a bit embarrassed to put it up here, specially when there are so many fancy suggestions.
                                                But here goes...

                                                Butter and Garlic Oven roasted Shrimp

                                                1 pound of jumbo shrimp, unpelled
                                                Loads of finely chopped garlic
                                                Salted butter
                                                chopped parsley

                                                I simply spread the shrimps on the large pyrex, sprinkle with the garlic and parsley and then pour the melted butter on them. I sometimes add a little bit of extra salt.
                                                Put it in the oven for 15 minutes (390 degrees f.)
                                                It's messy to eat, but it's soooo good.

                                                It's my favorite way to eat shrimp at home. :-)

                                                1. Mix 3/4 cup beer, 3/4 cup flour, 3/4 teaspoon salt. (Double if you like.) Let it sit for 15 minutes.
                                                  Into it, dip raw shelled shrimp.
                                                  Also slices of raw sweet potato, raw mushroom, raw green beans, raw onion rings.
                                                  Fry these battered items--I don't bother with deep fat, just 1 to 2 inches of (usually Canola) oil. Have cool green salad or cool fruit ready ahead of time--this sort of has to be eaten while cooking the next batch, very informal but worth it for the crisp. Every few months this is a treat.

                                                  1. tend to avoid shrimp at home because of the hand work required to peel and devein. it does go pretty far though per serving. do you look for any particular species? or just go by size? do you think cooked in shell is that much tastier?

                                                    1. Never would have put rosemary with shrimp until this recipe, but it's wonderful:

                                                      We love this one too - serve with rice.

                                                      This one I usually make with scallops, but the recipe calls for shrimp and they're good in it (I think it only needs one bottle of clam juice):

                                                      1. I make a shrimp creole over grits, usually make a large batch on the weekend then put into plastic containers and freeze for quick and easy reheat on weekdays or for wonderful breakfast treat. My batch is custom made and I add to it as my taste pleases. Basically I start with 4 c chopped bell peppers(any/all colors), 4 c chopped cellery, 4 c chopped onion, 1 Tbsp chopped chilli peppers, salt and pepper, and sprinkled with Tony Chachere's Creole Seasoning and sometimes a little crushed red pepper flakes. I place them into a large boiler with some EVOO and a little margarine to cook until slightly browned from the oil (usually over med-high heat and stir occasionally to keep from burning) then I add 1-2 cans of italian style diced tomatoes and continue to cook but on med heat for about 5-10 min. In a side pan I start my rue. About 1 cup flour and 1/2 - 3/4 c oil (EVOO or canola), stir oil and flour mixture - should be thinner than pudding but not too thin, adjust as needed. Cook over med -med/high heat stirring occasionally to prevent burning, should take about 25-30 min to turn a nutty brown color, if it cooks too quick, can burn and taste horrible. Once it gets to a nutty brown color combine about 2-3 c milk and a little water, adding slowly and stirring to prevent clumping. It will clump some but turn up heat to med/high or little higher to get mixture to blend slowly, stir until most lumps are gone. After about 5 min it should begin to thicken quickly, lower heat to med, continue adding water/milk mixture until desired thickness is achieved, about as thick as a brown gravy. Add rue to your boiler with the veggies, it will continue to thicken slightly over the next 15 min, add in your peeled, halved shrimp simmer for about 10-15 min. If creole is too runny, make some cornstarch/water thickener and add while stirring. If creole is too thick add some more milk/water mixture. Serve over thick grits and with some garlic cheese toast, Yum. Hope you enjoy.

                                                        1. Hmm, this may sound weird but I love making chili with shrimp. Make chili however you usually would and then add shrimp near the end.

                                                          I usually cook my soaked beans (two or three kinds, either kidney, red, great northern or black soy), add either home made mole sauce or just a bunch of chopped tomatoes and some tomato paste, spices (I like cumin, garlic, onion, black pepper, bay leaf), a peeled, whole roasted garlic, chopped red onion and sometimes broth if the liquid gets soaked up more than I wanted.

                                                          When it is almost done, instead of ground or shredded meat, I add cooked bay shrimp. A dash of fresh lemon juice thrown in brings out the flavour.

                                                          1. Paul Prudhomme's "barbecued shrimp" recipe is actually quite easy to make and impressively good. The only real delay with this recipe is the shrimp stock which I usually make a few days ahead of time from the shells and heads I peeled for a gumbo I make with half of the head on shrimp I've purchased for both recipes. Make sure to have some french bread to soak up the sauce. And ignore the 1 tsp cayenne, 1/4 tsp is plenty. Very near Pascal's Manale recipe (worcestershire sauce, beer) IMO, but great in its own right.

                                                            Another one is a quick stir fry of peeled shrimp in butter and garlic and tossed with either store bought or pre-made pesto from the garden on linguini or other string pasta.

                                                            For the easiest recipe ever, use Badia's Fajita Seasoning sprinkled on shrimp, skewered, and grilled.