Category: Shrimp

Categories
Shrimp

Curried Shrimp with melted cherry tomatoes

  • 2 tablespoons olive oil, divided
  • 1 pound peeled and deveined extra-large shrimp
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 2 pints cherry tomatoes
  • 3 tablespoons heavy cream
  • 1 teaspoon honey
  • 1/4 cup sliced almonds, toasted
  • 2 cups precooked brown or basmati rice
  • 1/4 cup fresh basil leaves (optional)

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Add shrimp to pan, and cook for 2 minutes on each side or until done. Remove shrimp from pan; keep warm.

Add remaining 1 tablespoon oil to pan. Add ginger and garlic; sauté 30 seconds or until fragrant. Add remaining 1/4 teaspoon salt, garam masala, cumin, red pepper, and tomatoes to pan; cook 4 minutes or until tomatoes begin to break down. Stir in cream and honey; cook 1 minute. Add shrimp and almonds; cook 1 minute or until thoroughly heated. Serve shrimp mixture over rice. Sprinkle with basil.

Categories
Pasta Shrimp

Oven roasted tomato shrimp spaghetti

  • 1 1/2 cups grape tomatoes
  •  1 tablespoon extra-virgin olive oil
  •  1 teaspoon thyme leaves
  •  Kosher salt and freshly ground pepper
  •  3/4 pound linguine
  •  1 cup heavy cream
  •  3/4 pound large shrimp—shelled, deveined and halved lengthwise
  •  2 teaspoons fresh lemon juice
  •  1 teaspoon finely grated lemon zest
  •  1 tablespoon coarsely chopped flat-leaf parsley 

Preheat the oven to 177c. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.    

Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.   

Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once. Make Ahead

**The roasted tomatoes can be refrigerated overnight.

Categories
-appetizers Shrimp

Shrimp Cups

  •  2 tablespoons butter
  •  1 clove garlic, minced
  •  8 ounces cooked peeled deveined shrimp, finely chopped (about 1 1/4 cups)
  •  2 teaspoons finely chopped fresh parsley
  •  2 teaspoons lemon juice
  •  1 package (9.5 ounces) Puff Pastry Cups
  • 1 tsp mayo
  • 1 tbsp cream cheese
  • 1/4 finely sliced red onion
  • salt and pepper
  1. Oven 350
  2. Cut the pastry to fit the muffin tins
  3. cook 10 minutes then make a dent with your thumb to allow for filling
  4. Heat the butter in an 8-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Stir in the shrimp, parsley and lemon juice and cook for 1 minute, stirring occasionally. Let it cool to room temperature.
  5. Put the cream cheese mayo and red onion in a bowl and mix with shrimp mixture.
  6. Spoon the shrimp mixture into the pastry cups.
  7. salt and pepper to taste.
Categories
Shrimp

Shrimp Cakes

  • 1 lb raw peeled shrimp
  • 3/4 c panko breadcrumbs
  • 1/4 c diced red bell pepper
  • 3 tblsp sliced chives or green onions
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1 tsp lemon zest
  • 4 tblsp oil
  • sour cream and lemon wedges for serving

INSTRUCTIONS

  • Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped – do not grind into a paste.
  • Transfer the shrimp to a large bowl and add the panko breadcrumbs, red bell pepper, chives, salt, pepper, eggs, and lemon zest. Stir gently to combine. 
  • Form the shrimp mixture into 6 patties.
  • Heat the olive oil in a large pan over medium high heat. Add the shrimp patties in a single layer and cook for 4-5 minutes on each side or until golden brown. 
  • Serve immediately, topped with additional chives and sour cream if desired. Garnish with lemon wedges if desired.
Categories
Shrimp

Garides Saganaki Shrimp with feta

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 scallions, minced
  • 1 tbsp. tomato paste
  • 1⁄2 cup white wine
  • 1 tsp. dried oregano
  • 1⁄2 tsp. sugar
  • 1⁄4 tsp. crushed red chile flakes
  • 4 medium tomatoes, grated
  • 3 tbsp. chopped fresh mint
  • 16 large shrimp (about ¾ lb.), peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. feta
  • 1 lemon, halved
  • 1 tbsp. minced fresh parsley

Instructions

  1. Arrange a rack 4″ from heating element; heat oven to broil. Heat oil in a 10″ skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes.
  2. Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3 to 5 minutes. Squeeze lemon over top. Garnish with parsley.

Categories
Shrimp Soup

Thai Coconut Soup with Shrimp

  • oil
  • 1 shallot minced
  • 1/3 cup red bell peppers finely diced (about a half of a medium sized pepper)
  • 1 1/2 cups sliced mushrooms about 5 ounces
  • 2 Tablespoon red curry paste
  • 1 Tablespoon ginger peeled, grated
  • 1 quart  broth
  • 1 Tablespoon brown sugar
  • 2 Tablespoons fish sauce
  • 1 can coconut milk 13.5 ounces
  • 1 pound large shrimp peeled and deveined* (21-25 per pound)
  • 1/2 cup green onions thinly sliced (about 2)
  • 2 Tablespoons basil thinly sliced,
  • 2 Tablespoon fresh lime juice

Instructions

  1. In a large saucepan, heat one tablespoon of oil over medium heat. Add shallots, and stir, cooking just until fragrant. About 1-2 minutes.
  2. Add bell peppers, mushrooms, curry paste, ginger, broth, brown sugar, and fish sauce and bring to a boil. Reduce to simmer. Cover and cook until hot and bubbly, about 8 minutes.
  3. Add coconut milk and return to a simmer. Add shrimp and cook just until pink and cooked through, about 3-5 minutes.
  4. Remove from heat and add sliced green onions, lime juice and fresh basil.