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‘Shrimp’ Category

  1. Barbecued Shrimp and Peach Kabobs Recipe

    August 12, 2011 by Jarrett


    A great combination to try on the “barby”.

     

    BARBECUED SHRIMP & PEACH KABOBS

     

    INGREDIENTS:

    • 12 (12 inches each) metal or bamboo skewers
    • 1 tablespoon(s) packed dark brown sugar
    • 1 teaspoon(s) ancho chile powder
    • 1 teaspoon(s) sweet paprika
    • 1/2 teaspoon(s) ground cumin
    • 1/4 teaspoon(s) cayenne (ground red) pepper
    • Salt
    • Pepper
    • 1 pound(s) (16- to 20-count) shelled deveined shrimp
    • 3 medium peaches, cut into 1-inch chunks
    • 1 bunch(es) green onions, dark green parts trimmed, cut into 2-inch pieces
    • Lime wedges, for serving

    PROCEDURE:

    • Prepare outdoor grill for direct grilling on high.
    • In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
    • Add shrimp, peaches, and onion; toss until evenly coated.
    • Thread shrimp, peaches, and onion alternately onto skewers.
    • Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once.
    • Serve with lime wedges.

    Enjoy,
    Chef Phil

      If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning.


    Category Appetizers & Party Food, Recipes, Shrimp | Tags: ,,,, | No Comments

  2. Trattoria-Style Shrimp Fettuccine Recipe

    August 11, 2011 by Jarrett


    Take on shrimp Italian style with this well rounded dish that uses a well-placed bag of spinach tossed in at the end of cooking.

     

    TRATTORIA-STYLE SHRIMP FETTUCCINE

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 12 ounce(s) fettuccine or spaghetti
    • 2 tablespoon(s) olive oil
    • 1 medium (6- to 8-ounce) onion, chopped
    • 2 clove(s) garlic, thinly sliced
    • 1/2 cup(s) dry white wine
    • 1 bottle(s) (8-ounce) clam juice
    • Salt 1 pound(s) shelled and deveined large shrimp, with tail part of shell left on if you like
    • 1 bag(s) (5- to 6-ounce) baby spinach
    • 1/3 cup(s) (loosely packed) fresh parsley leaves, chopped

    PROCEDURE:

    • Heat large covered pot of salted water to boiling on high.
    • Add pasta and cook as label directs.
    • Meanwhile, in 12-inch skillet, heat oil on medium until hot.
    • Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often.
    • Add wine; increase heat to medium-high and cook 1 minute.
    • Stir in clam juice and 1/2 teaspoon salt; heat to boiling.
    • Stir in shrimp, and cook 2 to 3 minutes or until shrimp turn opaque throughout.
    • Drain pasta and add to skillet with spinach and parsley
    • Toss to coat.

    Enjoy,
    Chef Phil

      Classic and quite simple to prepare, this shrimp and pasta dish can be served on its own thanks to the bag of fresh spinach that gets incorporated at the last minute, let the heat from the pasta and shrimp warm the spinach so it still has some “crunch”.


    Category Pasta Dishes, Recipes, Seafood, Shrimp | Tags: ,,,, | No Comments

  3. Spanish Shrimp and Chorizo Recipe

    August 8, 2011 by Jarrett


    Shrimp and chorizo are the perfect match for these easy Spanish BBQ skewers.

     

    SPANISH SHRIMP & CHORIZO

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: 30 Minutes

     

    INGREDIENTS:

    • 1 pound(s) shelled, deveined shrimp (26- to 30-count)
    • 8 ounce(s) chorizo sausage, fully cooked, sliced into 1/4-inch-thick rounds
    • 1/4 cup(s) dry white wine
    • 3 clove(s) garlic, crushed with press
    • 1 teaspoon(s) sugar
    • 1/4 teaspoon(s) crushed red pepper
    • 1/8 teaspoon(s) salt
    • 1/4 cup(s) chopped parsley

    PROCEDURE:

    • If using bamboo skewers, soak skewers in water at least 30 minutes.
    • Prepare outdoor grill for direct grilling on medium-high.
    • In large bowl, combine shrimp, chorizo, white wine, garlic, sugar, crushed red pepper, and salt, tossing until well coated.
    • Thread shrimp and chorizo, 1/2 inch apart, on skewers.
    • Grill 3 to 4 minutes or until shrimp just turn opaque, turning over once.
    • Transfer to plate.
    • Garnish with chopped parsley.

    Enjoy,
    Chef Phil

      Serve with crusty bread on a bed of Spanish rice.


    Category Recipes, Seafood, Shrimp | Tags: ,,, | No Comments

  4. Shrimp Caesar Salad Recipe

    August 3, 2011 by Jarrett


    A real good “no cook” summer meal.

     

    SHRIMP CAESAR SALAD

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 15 Minutes

     

    INGREDIENTS:

    Dressing:

    • 2 tablespoons light mayonnaise
    • 2 tablespoons water
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon Parmesan cheese, grated
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon hot chili sauce, such as Sriracha
    • 1/8 teaspoon Worcestershire sauce
    • 2 garlic cloves, minced

    Salad:

    • 3/4 cup crouton, seasoned
    • 2 tablespoons Parmesan cheese grated
    • 1 1/2 lbs medium shrimp, cooked and peeled
    • 1 (10 ounce) package romaine lettuce, chopped
    • 3 tablespoons pine nuts, toasted
    • chopped fresh chives (optional)

    PROCEDURE:

    • To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.
    • To prepare salad, combine croutons, cheese, shrimp and lettuce in a large bowl. Add dressing; toss well to coat.
    • Top with pine nuts.
    • Garnish with chives, if desired.

    Enjoy,
    Chef Phil

      This salad, some garlic bread sticks, good glass of red wine and some good conversation make for a delightful summer meal on the patio.


    Category Recipes, Seafood, Shrimp, Vegetable Dishes | Tags: ,,, | No Comments

  5. Shrimp & Okra Gumbo Recipe

    July 29, 2011 by Jarrett


    Okra, a long standing staple in Southern & Creole cooking has sometimes taken a “bum” wrap. This recipe represents one of the best uses for this vegetable.

     

    SHRIMP & OKRA GUMBO

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 | Ready In: < 2 Hours

     

    INGREDIENTS:

    •2 pounds medium shrimp,peeled and deveined.
    •Salt, pepper, and cayenne to taste
    •1/2 cup olive oil
    •2 pounds chopped okra
    •3 tablespoon tomato paste
    •1 large tomato, chopped
    •1 onion, chopped
    •4 cloves garlic, minced
    •1 cup chopped celery
    •1 red bell pepper chopped
    •1/2 teaspoon cayenne pepper, or to taste
    •1/2 teaspoon oregano
    •1/2 teaspoon thyme
    •3 tablespoons Old Bay Seasoning
    •6 cups water or broth
    •1/2 cup chopped green onions

    PROCEDURE:

    •Season the shrimp with salt, pepper and cayenne to taste and set aside.
    •Heat the oil in a large pot over medium heat.
    •Add the okra and sauté for 30 minutes, stirring occasionally.
    •Add the tomato paste, tomato, onion, garlic, celery, and bell pepper and sauté for 15 more minutes.
    •Add the water, oregano, thyme, and Old Bay.
    •Bring to a boil, reduce heat to low and simmer for 45 minutes.
    •Taste and adjust seasoning to taste.
    •Add the shrimp and simmer for 15 minutes or until shrimp is pink and cooked through.
    •Finally, add the green onion to the soup and stir to incorporate.

    Enjoy,
    Chef Phil

     FYI: Okra, whose name is derived from the West African “nkruma”, comes from a large vegetable plant thought to be of Ethiopia origin. The okra plant fruit is a fuzzy, green colored and ribbed “lantern”-shaped pod that is approximately 2-7 inches in length. This vegetable flourished throughout North Africa and the Middle East where the seed pods were consumed cooked and the seeds toasted, ground, and served as a coffee substitute. Cultivated by the Egyptians by the 12th century B.C., okra was brought to the Caribbean and United States in the 1700s. Thriving in tropical and warm temperate climates, it is in the same plant family as hibiscus and cotton. Today, in the United States, the leading okra producers are Texas, Florida, Georgia and California. Okra can be found in African, Middle Eastern, Greek, Turkish, Indian, Caribbean, and South American cuisines. In the United States, okra is commonly associated in Southern, Creole, and Cajun cooking since it was initially introduced into the United States in its southern regions.


    Category Recipes, Seafood, Shrimp | Tags: ,,,,, | No Comments

  6. GRILLED SHRIMP SCAMPI RECIPE

    July 13, 2011 by Daniel


    Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Scallops can also be used.

     

    GRILLED SHRIMP SCAMPI RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 45 Minutes

     

    INGREDIENTS:

    •1/4 cup light olive oil
    •1/4 cup lemon juice
    •3 tablespoons chopped fresh parsley
    •1/4 cup minced garlic
    •ground black pepper
    •1/4 teaspoon crushed red pepper flakes
    •1 1/2 lbs shrimp

    PROCEDURE:

    •In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper.
    •Set aside.
    •Thread thawed shrimp onto skewers and cover with marinade for 30 minutes.
    •Preheat grill for high heat.
    •Grill, brushing occasionally with extra marinade, for about 2 to 3 minutes on each side, or until done.

    Enjoy
    Chef Phil

     Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Scallops can also be used.
    This is a simple, delicious recipe – very light and flavorful.


    Category Recipes, Seafood, Shrimp | Tags: ,,,,,,,,,,,, | No Comments

  7. “DILLY” SHRIMP SALAD RECIPE

    June 22, 2011 by Daniel


    Some foods are meant to be paired with certain herbs, pork and rosemary and dill and shrimp for sure.

     

    “DILLY” SHRIMP SALAD RECIPE

    Serves: 8-10 Difficulty Level: 1 (of 5) Prep Time: 45 Minutes Ready In: Less than 3 Hours *Includes marinating time

     

    INGREDIENTS:

    •4 cups cooked small shells or penne pasta
    •1 lb. cooked large shrimp, deveined and cut into thirds
    •1 cup frozen peas
    •1 cup diced celery
    •1/2 cup chopped green onions, including green tops
    •1/4 cup minced fresh parsley
    •8 oz. plain yogurt
    •1 cup Mayonnaise
    •1/4 cup fresh lemon juice
    •2 Tbsp. snipped fresh dill
    •1/2 tsp salt
    •1/4 tsp white pepper

    PROCEDURE:

    •In a large bowl combine pasta, shrimp, peas, celery, onions and parsley.
    •In a small bowl combine yogurt, mayonnaise, lemon juice, dill, salt & pepper
    •Pour over pasta mixture and toss gently.
    •Cover and refrigerate at least two hours.

    Enjoy
    Chef Phil


    Category Recipes, Seafood, Shrimp | Tags: ,,,,,,,,,,,,,, | No Comments

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