Your best shrimp recipe?

Question

what is your best shrimp recipe that you prepare and love?

not one you have not tried

Answer 1

Use Mcormicks tempura batter to batter shrimp. Fry in oil.  Delicious by itself or in sushi.

Answer 2

shrimp alfredo....it's spicy, but if you prefer it a little less spicy, you can leave out the (1/2 - 1 tablespoon) creole seasoning.

1 lb shrimp, peeled and deveined, without tails

2 tablespoons tony's creole seasoning

1 1/2 tablespoons olive oil

1 1/2 tablespoons butter

8 ounces sliced mushrooms

2 teaspoons garlic powder

1 cup tomato, diced, I use fresh from the garden

1 cup heavy cream

1 cup parmesan cheese, grated

1 egg yolk

1 cup onion, diced, divided

8 ounces linguine

1/2-1 tablespoon tony's creole seasoning

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated.

Answer 3

  

MANGO SHRIMP ROLLS  

5 tiger shrimp

1 mango

6 slices cucumber

shredded cabbage, as desired

mayonnaise, as desired

Blanch shrimp in boiling water until fully cooked. Cover with ice water for 5 minutes. Remove shell, leaving head and tail in place. Set aside.

Peel mango and slice thinly. Place shrimp in center and wrap up. Arrange on serving dish lined with shredded cabbage and cucumber slices.

Top with mayonnaise as desired.

Answer 4

shrimp gumbo

Answer 5

Caramelized Garlic Shrimp

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Ingredients

GARLIC:

1/2 teaspoon kosher salt

20 garlic cloves, peeled

Cooking spray

SHRIMP:

2 teaspoons olive oil

1 pound medium shrimp, peeled and deveined

1 teaspoon butter

3/4 cup half-and-half

1/2 cup fat-free, less-sodium chicken broth

3/4 cup  grated Parmesan cheese

1/4 cup all purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry

4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

Preheat oven to 350°.

To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, and black pepper. Cook 1 minute or until cheese melts, stirring constantly, stir in flour. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

Answer 6

Butter fly, dip in whipped egg white, then in panko, fry till golden

Answer 7

Not exactly a "recipe" more a preparation - Grilled Shrimp and Veggies

Buy the biggest shrimp - raw in the shell - that you can afford. Cut down the backs and remove the "vein" if that hasn't been done. Marinate in a little olive oil and a lot of finely chopped garlic in the fridge for about an hour. You can throw in any of your favorite herbs and/or a splash of white wine. String them on skewers and grill them just until they are pink and opaque. It makes for messy eating (but fun) with the shells on, but it keeps the flavor and the juiciness in - shrimp can easily dry out on the grill.

For veggies, you can do a similar marinade (separate from the shrimp), string them on skewers and put on before the shrimp since they take longer.

I like to do a skewer of all mushroom, or all zucchini or all little onions or whatever. None of these things take the same amount of time to cook so this way you can get everything cooked perfectly.

Grill some corn on the cob while you are at it - I just peel it completely and throw it right on the grill. I cook it till it's kind of brown and caramelized.

Get a big platter and pile it with all the skewers and corn and let everyone just grab whatever they want.

And here's the proof that I make this and love it ;-)

http://i35.tinypic.com/22f1og.jpg