Shrimp
Who doesn't like shrimp? Shrimp are the ultimate pleasers and can be served in so many delicious ways. And best of all most shrimp dishes are easy to prepare. With a little imagination you can create a masterpiece. Following are some simple ideas that can be adapted to your own taste. Remember that shrimp comes in several sizes (see Fish Knowledge) and some sizes are better for certain recipes.
Easy Shrimp Scampi
Ingredients
1 lb. 31-40 peeled and deveined shrimp
1 small onion, chopped
5 cloves minced garlic
2 tbsp. butter or margarine
1 1/2 cups water
1 pkg. chicken gravy mix
1 chopped red bell pepper
1 tbsp. lemon juice
salt and pepper to taste
1/2 cups Minute Rice
1/2 cup chopped fresh parsley
Directions
In a large skillet, saute shrimp onion and garlic in butter until shrimp turns pink. Combine 1 1/2 cup water with gravy mix and stir until blended. Add to the shrimp along with red pepper, lemon juice and salt and pepper to taste. Bring to a bubbling boil. Stir in rice and parsley. Cover and remove from heat. Let stand for about 5 minutes then fluff with a fork.
Easy Shrimp Scampi
Ingredients
1 lb. 31-40 peeled and deveined shrimp
1 small onion, chopped
5 cloves minced garlic
2 tbsp. butter or margarine
1 1/2 cups water
1 pkg. chicken gravy mix
1 chopped red bell pepper
1 tbsp. lemon juice
salt and pepper to taste
1/2 cups Minute Rice
1/2 cup chopped fresh parsley
Directions
In a large skillet, saute shrimp onion and garlic in butter until shrimp turns pink. Combine 1 1/2 cup water with gravy mix and stir until blended. Add to the shrimp along with red pepper, lemon juice and salt and pepper to taste. Bring to a bubbling boil. Stir in rice and parsley. Cover and remove from heat. Let stand for about 5 minutes then fluff with a fork.
Easy No-Fry Coconut Shrimp
Ingredients
1 lb. 26-30 peeled and deveined shrimp
1 1/3 cup French's French Fried Onions
1/3 cup sweetened flaked coconut
2 egg whites
Directions
Preheat oven to 400 degrees. In a large sealable plastic bag, combine the onions and coconut. Seal the bag well then crush the contents with a rolling pin or hands. Shake the bag until well mixed. Beat the egg whites in a bowl with a whisk or fork. Dip each shrimp into the egg whites and coat completely with coconut and onion mixture. Place shrimp onto sprayed rimmed baking sheet. Bake for approximately 10-12 minutes or until shrimp are golden brown and c
Skewered Grilled Shrimp With Lemon Pesto
Ingredients
1 1/2 lbs. 26-30 (or larger) peeled and deveined shrimp - tail on
1/2 cup firmly packed fresh basil
1/4 cup olive oil
2 tbsp. grated lemon zest
2 tbsp. grated Parmesan cheese
1 clove garlic, minced
1 tbsp. pine nuts
Directions
In a blender or food processor, combine basil, olive oil, garlic, lemon zest, Parmesan cheese and pine nuts. Whirl until smooth. Rinse the shrimp and pat dry with paper towel. Put shrimp in a large plastic food bag or covered bowl. Pour in contents of blender with the shrimp. Rotate the bag well to make sure the shrimp are covered with the marinade. Place in a shallow pan and refrigerate for at least 45 minutes, turning the shrimp occasionally. Remove shrimp from bag and drain. Discard marinade. Thread shrimp onto skewers. Arrange on the cooking grate. Place lid on grill. Cook for about 3 minutes then turn. Cook for 3 minutes on other side. Shrimp are done when they become opaque (cut to test). Transfer to platter and serve with grilled vegetables.
Louisiana Style Shrimp
Ingredients
1 1/2 lb. peeled and deveined shrimp
2 tbsp. butter or margarine
2 chopped onions
1 chopped green bell pepper
1 chopped red or yellow bell pepper
1 clove minced garlic
1 can spicy stewed tomatoes
salt and pepper to taste
1/4 tsp. paprika
1/4 tsp. basil
Directions
Rinse shrimp and pat dry with a paper towel. Melt butter in a large saucepan over medium heat. Add peppers, onions, garlic, paprika, basil and salt and pepper to taste. Stir, cover and simmer until vegetables are tender (about 10 minutes). Add stewed tomatoes, cover and simmer for another 5 minutes. Add shrimp, stir and simmer for about another 10 minutes. serve over rice or buttered toasted bread.