Category: Shrimp

Categories
Dinners 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
Appetizers Dinners 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
Dinners 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
Appetizers Scallops Shrimp

Scallops in Puff Pastry

  • puff pastry (mini-cupcake tin)
  • scallops (or shrimp or lobster tails)
  • shallots
  • parsley
  • mint
  • lemons
  • pepper
  • kaffir lime leaf
  • mayo

Roll out puff pastry and add a little dusting of flour. Roll it out pretty thin, If its a little under defrosted that is even better,

Cut into strips and then into squares. Place them in the tin and they can be rough. You can make them in advance and put them in an airtight container after baking.

Brush them with melted butter. Put the pastry tin in the fridge as they need to be cold before baking.

Bake at 200c and watch them, As soon as they are out, press your thumb in the middle to make a cup. (now is when you can store)

Dry the scallops. Chop into pieces. Set aside

Melt a lot of butter. Cook shallots, lemon juice, lime leaf, pepper, Add scallop pieces. Bath the scallops in butter. Add a little salt, add parsley and chopped mint.

If premade: 150c for a couple of minutes to crisp up the cups. Warm the filling (butter will solidify.

Add a small amount of mayo. Fill cups.