Need good recipes for cooking shrimp?

I want suggestions for different recipes and ways to cook shrimp. As many as you can. Thanks!!!Need good recipes for cooking shrimp?
Garlic Shrimp on Skewers





Ingredients:


1 lb fresh Shrimp, peeled and deveined


1 Tbsp fresh Parsley, chopped finely


dash Red Pepper


1/4 cup Butter


3 Tbsp dry White Wine


1 clove Garlic, minced











RATINGS AND REVIEWS





PRINT RECIPE


3 x 5 | 4 x 6 | FULL PAGE














Directions:


For basting sauce, melt butter in a saucepan. Stir in garlic, parsley, and red pepper. Cook for about 1 minute. Stir in wine and heat through. Thread shrimp onto 4 long or 8 short metal skewers. Grill shrimp, uncovered, over medium-hot coals for 10 to 12 minutes or till pink, turning and brushing frequently with garlic butter sauce. Makes approximately 15 to 18 garlic shrimp appetizer servings or 4 entree servings.


Coconut Shrimp





Ingredients


1 lb shell-on Shrimp, uncooked


1/3 cup Coconut milk, canned and sweetened


2 Tbsp Lime Juice


1 Garlic clove, crushed


1 tsp Red Chili Peppers, seeded and minced





1 tsp ground Cumin


1/2 tsp ground Coriander


1/4 tsp ground White Pepper


12 to 18 fresh Pineapple Chunks


Island Pesto:


1 cup flaked Coconut


1 cup chopped Cilantro


1 cup chopped Green Onion


2 Tbsp fresh Lime Juice


2 Tbsp minced fresh Ginger


1 to 2 tsp minced Garlic clove


1/2 tsp Salt


1/2 cup Peanut or Olive Oil

















RATINGS AND REVIEWS





PRINT RECIPE


3 x 5 | 4 x 6 | FULL PAGE











SEE ALSO:


Crispy Coconut Shrimp








Directions:


Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Serve coconut shrimp on large exotic leaves with Island pesto side-dish.





Simple Shrimp Stir Fry





Ingredients:





1 pound large Shrimp


1/2 Garlic bulb


1 sweet Red Pepper, deribbed, julienned


2 Green Onions, green part only, julienned


1 tsp Lemon Juice








Directions:











Peel and devein shrimp. Rinse and pat dry with paper towel. Heat garlic in large fry pan until soft. Add shrimp and red pepper and stir-fry over medium heat about 5 minutes or until shrimp is cooked. Stir in green onion and lemon juice. Serve shrimp stir fy with steamed rice.


Shrimp Scampi





Ingredients


6 jumbo Shrimp, peeled and deveined


2 Tbsp Olive Oil


1 tsp Butter


1 tsp Shallots, finely chopped


3 cloves of fresh Garlic, finely chopped


1/2 Lemon, squeezed


2 oz Sherry


2 oz Brandy


Salt and Pepper to taste








Directions


Clean your shrimp, peeling off shell and deveining. You can leave the tails intact for presentation if desired. In a medium-sized pan, saut茅 olive oil, butter, and garlic for about 1 minute. Add shallots and shrimp and saut茅 for another 2 minutes on each side of shrimp. Flame with brandy. Add sherry and saut茅 for about 2 more minutes. Serve shrimp scampi over rice or your favorite pasta.


Shrimp Appetizer Rolls





Ingredients:


1 cup Shrimp, coarsely chopped


1 prepared Bread Dough


1 Egg, beaten


2 Green Onions, finely chopped


Fresh ground Pepper, to taste








Directions:


After thawing, roll out the prepared dough into a 9-inch circle. Cover the top with chopped shrimp and add seasonings(onions and pepper). Cut the circle into wedge-shaped pieces and roll each one tightly, beginning at the outside edge. Brush the roll with the beaten egg and bake at 425 degrees for about 15 minutes. Serve shrimp appetizer rolls hot with your favorite dipping sauce.


Splendiferous Shrimp Salad





Ingredients:


1 lb small Shrimp, cooked, shelled, deveined


1/2 cup Cucumber, finely diced (peeled, seeded)


1/4 cup freshly snipped Dill or 1 tsp Dill Weed


2 Tbsp minced Shallots or Yellow Onion


1/2 cup finely diced Celery


1/2 cup Mayonnaise


2 Tbsp Sour Cream


2 Tbsp Lemon juice


1 Tbsp Dijon Mustard


1 Tbsp Anchovy Paste


1/8 tsp freshly ground Black Pepper


Salt, to taste





Directions:


Place the shrimp, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes. Makes enough shrimp salad for 4 to 6 servings.





Chunky Shrimp Dip





Ingredients:


3/4 lb medium cooked Shrimp


3 drops of Tabasco Sauce


1/4 cup Dr. Pepper


8 oz Cream Cheese, softened


2 tsp Lemon Juice


3 Tbsp Mayonnaise


1/8 tsp Onion Salt


1 tsp Worcestershire Sauce


dash of Garlic Powder








Directions:


Peel and devein shrimp. Combine 1/2 of the shrimp and all the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp and fold into mixture in a large bowl. Refrigerate dip and serve chilled.


Shrimp Fried Rice





Ingredients:


1/4 lb cooked Shrimp, chopped


2 Eggs


2 Tbsp Vegetable Oil


3 Green Onions and tops, chopped


3 cups cold cooked Rice


3 Tbsp Soy Sauce


Directions:


Blend eggs with 2 Tbsp water; set aside. Heat oil in wok or large skillet over medium heat. Add green onions; stir-fry 30 seconds. Add eggs; cook, stirring gently, until firm. Stir in rice and cook until heated, gently separating grains. Add shrimp and soy sauce; cook, stirring, until mixture is well blended and heated through. Makes 4 to 6 servings.





Shrimp Etouffee





Ingredients:


1 1/2 pounds medium-size fresh unpeeled Shrimp


2 cups Onion, chopped


1 cup Green Bell Pepper, chopped


1/2 cup Celery, chopped


2 cloves garlic, minced


3 Tbsp Margarine


3 Tbsp All-purpose Flour


1/4 cup Water


1/4 tsp Salt


1/4 tsp Black Pepper


1/8 tsp ground Red Pepper


8 oz Clam Juice


6 cups hot cooked Rice








Directions:


Peel and devein shrimp and set aside. Coat a large, heavy saucepan with cooking spray. Place over medium-high heat until hot. Add onion, bell pepper, celery, and garlic. Saut茅 10 minutes or until tender. Remove from pan and set aside in a bowl. Melt margarine in pan over medium heat then stir in flour. Cook 7 minutes or until very brown, stirring constantly. Gradually add water, blending with a wire whisk. Stir in vegetable mixture, salt, pepper, red pepper, and clam juice. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp and cook an additional 10 minutes or until shrimp are done.





In the meantime, cook rice so it finishes about the same time the shrimp mixture does. Serve shrimp etouffee over rice and garnish with parsley sprig. Alternately, it could be served over your favorite pasta. Makes 6 servings.





Shrimp and Rice Casserole





Ingredients:


1 1/2 lb cooked Shrimp


2 cups cooked Rice


1 pint light Cream


1 tsp Butter


8 Tbsp Ketchup


3 Tbsp Worcestershire Sauce


1/4 tsp Tabasco Sauce








Directions:


Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Place into greased casserole dish and bake at 350 degrees for 45 minutes or until nearly firm. Makes enough shrimp casserole for 5 servings.





Shrimp Quesadillas





Ingredients:


1/2 cup cooked Shrimp, coarsely chopped


4 Flour Tortillas


1 cup Monterey Jack Cheese, shredded


1/4 cup Green Onions tops, thinly sliced


1 Tbsp Cilantro or Parsley, finely chopped





Directions:


Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Cook in lightly greased skillet over medium heat until golden brown on both sides. Cut each tortilla into 4 wedges. Makes 4 shrimp quesadillas or 16 appetizer wedges.


Herbed Shrimp in Beer








Ingredients:


2 lbs peeled raw Shrimp


1 1/2 cup Beer


2 cloves Garlic, minced


2 Tbsp Chives, snipped


2 Tbsp Parsley, snipped


1 1/2 tsp Salt


1/2 tsp Pepper


shredded Lettuce


2 Green Onions, finely chopped





Directions:


Combine all ingredients except lettuce and green onions in a bowl. Cover and refrigerate for 8 hours or overnight; stir occasionally. Drain and reserve marinade. Broil shrimp 4 inches from heat until cooked and tender, about 2 minutes on each side, less for small shrimp. Do not overcook or shrimp will become tough. Brush occasionally with marinade. Serve shrimp on shredded lettuce and sprinkle with chopped green onion. Marinade may be heated and served for dipping. Makes 6 servings.





Barbecue Shrimp





Ingredients:


2 lbs large raw Shrimp, peeled and deveined


1 cup Olive Oil


1/4 cup Lemon Juice


1/2 cup Onion, finely chopped


3 Shallots, finely chopped


2 Garlic Cloves, minced


1/4 cup Parsley, finely snipped





Prepare outdoor grill or barbecue to medium heat. In a large bowl, combine olive oil, lemon juice, onion, shallots, garlic, and parsley. Mix in the shrimp. Cover and marinate in the refrigerator for several hours. Drain shrimp, reserving marinade in bowl for basting. Place shrimp on skewers or on aluminum foil, and barbecue for about 6 to 8 minutes per side. Be sure to baste shrimp with marinade often. Place shrimp on a large platter and surround with thin lemon wedges. Serve with a creative salad and fresh garlic bread. Serves 8 to 10.





Grilled Shrimp Wrapped in Bacon





Ingredients:


20 medium shrimp, cleaned and deveined


1 Tbsp Pommery Mustard


10 strips raw Bacon, cut in half


sprig fresh Thyme


3 Red or Yellow Sweet Peppers


1 head Radicchio


4 Tbsp extra-virgin Olive oil


1 head Endive


2 Tbsp Balsamic Vinegar


1 head Bibb Lettuce


Wash and dry the radicchio, endive and lettuce. Tear into bite-size pieces and set aside. Wrap each shrimp tightly in 1/2 strip of bacon. Grill in skillet or over charcoal grill until crisp, 3-5 minutes, turning once. Cover to keep warm. Seed peppers and cut into thin julienne strips. Set aside. Combine oil, vinegar, mustard and thyme in a jar. Cover and shake well. Place greens and peppers in a bowl. Add shrimp. Toss gently with the vinaigrette. Serve in shallow bowls, arranging greens first, and 5 grilled shrimp on top of the greens. Makes 4 servings.





Shrimp Bisque





Ingredients:





3 lbs medium Shrimp, with shells and head


2 medium Onions


1 bunch Celery


3 medium Green Peppers


2 cloves Garlic


1/4 cup Green Onion, green part only


1 Tbsp Parsley, minced


1/4 lb Butter


1 cup Flour


1 Tbsp Paprika


1 Tbsp Creole Seasoning


1 Tbsp Worcestershire Sauce


1 pint Half 'n Half








Directions:


Peel, head, shell and devein shrimp, and save the shells and heads. Wash and prepare all vegetables, saving all peels, trimming, including the white parts of green onion. Add all saved shrimp and vegetables to 1/2 gallon cold water and bring to a slow boil over medium-high heat. Simmer for 20 minutes, then strain and reserve liquid. Finely mince shrimp, onion, celery, green pepper and garlic. Melt butter in 4-quart soup pot then add minced vegetables (except green onions) and shrimp. Saut茅 until shrimp are pink. Add flour, then reduce heat and stir for about 5 minutes. Add reserved shrimp stock and remaining ingredients, except green onion and half and half. Cook over medium heat 30 minutes, then add green onions and half and half. Adjust seasoning and change consistency with more half and half if desired. Serve piping hot bisqueNeed good recipes for cooking shrimp?
I know it sounds crazy and weird, but I loved shrimp that's been boiled in Sprite instead of water. I makes the shrimp sweet and lemony. You can eat it with cocktail sauce if you want to.








oh...coconut shrimp is lovely too: http://allrecipes.com/Recipe/Coconut-Shr鈥?/a>
Try it spicy with coconut gravy..yummmmm
Grilled on skewers; add seasonings - garlic powder, cumin (for color), black pepper etc. Grill for 5-10 minutes
1. Shrimp scampi: lemon juice, olive oil, butter, parsley, fresh garlic...saute and toss with linguini and parmesan


2. Shrimp with tomatoes and feta: Canned or fresh tomatoes, Italian herbs, shrimp and feta baked and served with hot french bread or pasta.


3. Shrimp and pasta: marinate shrimp in Italian dressing, grill on skewers and toss with linguini.


4. Shrimp tacos: marinate shimp in cumin, chili powder, lemon juice, hot sauce, salt, pepper, grill and put in warm flour tortillas with a cabbage slaw and salsa verde.


6. Shrimp salad: Toss torn romaine with Thousand Island dressing, top with chopped egg, salad shrimp, tomatoe wedges, sliced olives, avocado.


7. To the above, add blue cheese and bacon for a Shrimp Cobb Salad.


8. Shrimp and Cream Cheese Dip: 1 cup salad shrimp, 1 can tomato soup, 1 8 oz package cream cheese, 1/2 cup diced celery, 1/2 cup diced yellow onion. Melt cheese into soup and add celery and onion and shrimp. Season with salt and pepper if necessary. Serve warm or chilled with Ritz crackers.


9. Shrimp Caesar Salad: To your favorite casear salad, add cooked shrimp.


10. Halibut stuffed with shrimp and crab: 1/2 pound cooked shrimp, chopped, 1 cup lump crab meat, 4 thick halibut steaks, 2 T fresh dill, chopped, 3 Tsp lemon juice, 1/2 cup mayonaise, 1/2 cup bread crumbs, 1 4 oz container goat cheese. Make a pocket in each steak. Blend together above ingrediants, adding mayonaise if mixture is too thick. Season with salt and pepper. Stuff mixture in each steak and season outside with salt and pepper. Dip each steak in egg wash and roll in seasoned panko bread crumbs. Place in baking dish, dot each steak with butter, cover and bake at 400 degrees for 15 minutes. Uncover and bake an additional 10 minutes or until cooked through.
Follow this link for a few hundred shrimp recipes...





http://allrecipes.com/Search/Recipes.asp鈥?/a>
Balsamic %26amp; Basil Shrimp Pasta








Ingredients


1 Tbsp. olive oil


8 oz. peeled, deveined medium shrimp


2 Tbsp. Garlic Garlic鈩?br>

1/4 cup Balsamic %26amp; Basil Dipping Oil


16 oz. prepared angel hair pasta





Directions


Heat olive oil in a skillet over medium high heat; add shrimp. Cook about 1 minute on each side until shrimp begin to turn pink. Do not overcook. Add Garlic Garlic鈩? saute just until softened. Add Balsamic %26amp; Basil Dipping Oil; heat through. Remove from heat; toss with hot pasta. Serve immediately. Makes 3-4 servings.





Pesto Shrimp Angel Hair Pasta








Ingredients


3 Tbsp. olive oil


3 Tbsp. water


1/4 cup Dried Tomato %26amp; Garlic Pesto Mix


1 tsp. Garlic Garlic鈩?br>

8 (12 oz.) frozen cocktail shrimp, thawed


8 oz. prepared angel hair pasta


Grated Parmesan cheese





Directions


In large frying pan, heat olive oil and water. Add Dried Tomato %26amp; Garlic Pesto Mix, Garlic Garlic鈩?and shrimp; saute 3-4 minutes. Toss with hot pasta. Sprinkle with Parmesan cheese. Makes 2 servings.





http://tastefullysimple.com/web/dgoodacr鈥?/a>
take olive oil, butter and vegetable oil and heat in a pan. Add 1/2 cup finely chopped onions, cook until just translucent. Add 1 teaspoon of chopped fresh garlic, saute 30 seconds.





Add to this mixture 1 pound of peeled deveined shrimp. Stir constantly until just done (better to undercook than overcook, because overcooked shrimp get rubbery). When shrimp done, add one can of diced Italian tomatoes. Stir till hot. Remove from heat, toss with fresh pasta. Top with generous amount of crumbled feta cheese.





This greek style shrimp spaghetti is PHENOMENAL
I just saw this recipe on the Barefoot Contessa on the Food Channel over the weekend. It sounds divine. Oh and by the way, she left the tails on so that they are easier to eat with your fingers.





Roasted Shrimp with Thousand Island Dressing Copyright, 2006, Ina Garten, All Rights Reserved


See this recipe on air Friday Jul. 06 at 5:00 PM ET/PT.





Show: Barefoot Contessa


Episode: Ina's Take-Out





1/2 pound large shrimp, peeled and deveined


1/2 teaspoon kosher salt


1/2 teaspoon freshly ground black pepper


1/2 tablespoon olive oil


1/2 tablespoon freshly squeezed lemon juice


For the dressing:


3/4 cup mayonnaise


1/4 cup ketchup


1 teaspoon minced capers


1 teaspoon minced gherkins


1 tablespoon sweet pickles


1 teaspoon lemon juice


Pinch kosher salt


Pinch freshly ground black pepper





Preheat the oven to 400 degrees F.


Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.





For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.
1 c Salad oil


1 Stalk celery, diced


5 c Onions, sliced


1 c Chili sauce


1 ts Curry powder


3 Lge. bay leaf


2 pk Frozen sliced okra


2 cn Tomatoes (#303)


3 lg Green peppers, sliced


1 Stalk celery leaves, chopped


1 ts Thyme


Salt, red %26amp; black pepper


1/2 c Chopped parsley


5 lb Shrimp, cleaned %26amp; deveined





Instructions:


Heat oil in lge. frying pan. Add green peppers, celery, celery leaves


and onions. Cook over low heat, stirring until vegetables are eslightly


softened. Add remaining ingredients except shrimp. Cover and simmer for 1


hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour


before serving; heat thoroughly. Serve over hot cooked rice











.................shrimp omlet..................


tb Salad Oil


6 tb Green Pepper; Chopped


6 tb Celery; Chopped


2 tb Onion; Chopped


2 md Tomatoes; Peeled And Chopped


1/4 ts Oregano Leaves


1/4 ts Salt


3 Eggs


1 tb Cold Water


1/4 ts Salt


1/8 ts Pepper


1 tb Butter Or Margarine


1/4 c Cooked Shrimp; Chopped


1 Whole Shrimp; For Garnish


Parsley; For Garnish





Instructions:


Prepare Creole Sauce - In small skillet ovre medium-high heat, heat oil,


vegetables and onion. Cook until tender, about 5 minutes, stirring


occasionally. Add tomatoes, salt and oregano. Mix well; simmer, covered,


for around 10 minutes, stirring often. Makes enough sauce for 2 omelets.


Keep sauce warm.





Break the eggs into a small bowl, then add the water, salt, and pepper.


With a wire whisk or fork, beat eggs vigorously, just until the yolks and


whites are mixed. In a 7-inch omelet pan or skillet, over medium heat, melt


butter. Tilt skillet so the butter coats the whole surface of the pan. Pour


in the eggs and let them set around edge. Shake the pan occasionally to


keep the omelet from moving freely over the bottom of the pan. With a metal


spatula, lift omelet as it sets, tilting skillet so that any uncooked egg


mixture can run under omelet. Contine shaking pan for a few more seconds


until you can feel the omelet sliding freely over the pan surface. When


omelet is set but still moist on the surface, increase the slightly to


brown the bottom. Remove pan from heat. Sprinkle the chopped shrimp evenly


over half of the omelet. Tilting pan away from you, lift edge of the omelet


with a spatula and gently fold in half over the shrimp. Carefully slide


omelet on to a warm plate; pour Creole Sauce over the omelet. If you like,


garnish with the whole shrimp and parsley.
Just get it from the store and then put it in the oven, lol i am not givin u my recipes.
My garlic shrimp recipe:


I marinate clean with tail on shrimp with garlic powder, fresh minced garlic, parsley, lemon pepper, sea salt and olive oil..let them sit for a while in the fridge. When ready to cook, I sprinkle some Italian bread crumbs ever so lightly. Add a bit of olive oil and butter in a pan and cook until the shrimp turn their pinkish-salmon color. It's my own recipe and it's to die for. I normally serve with a simple angel hair pasta. These are wonderful served cold too.
You could try allrecipes.com..they have all kinds of ideas for shrimp. Just put in what ur looking into the search engine on their site.