1 pound large 16-18 shrimp, peeled and deveined
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
3 tablespoons butter
1 tablespoon olive oil
1 pound asparagus, stems trimmed
1 teaspoon dried basil
1 tablespoon garlic, minced
1 lemon, juiced
1 teaspoon lemon zest
1 teaspoon parsley, freshly chopped
1/4 cup grated Parmesan cheese
After deveining and peeling the shrimp, pat them completely dry with paper towels. Season with half of the salt and pepper the shrimp and set aside. You can remove the tails if you wish.
Heat the butter and olive oil in a large skillet over medium heat. Once the butter is melted, add the shrimp to one side of the skillet and the asparagus to another. Sprinkle with the remaining salt and pepper and the dried basil.
Cover, and cook for 5 to 7 minutes or until the asparagus is bright green and just tender and the shrimp is opaque. You can gently stir or toss the shrimp and asparagus as it cooks so they cook evenly.
Add the garlic, lemon juice, lemon zest, and parsley. Toss and continue cooking for another minute.
Sprinkle with the Parmesan cheese and serve immediately.
– The Spruce Eats, Leah Maroney
6 tablespoons unsalted butter, divided
4 cloves garlic, (or 1 tablespoon minced garlic)
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil
4 New York Steak strip steaks (Porterhouse steaks)
Salt and pepper
8 ounces shrimp deveined, tails on or off
Mix together butter, garlic and fresh chopped parsley. Refrigerate until ready to use.
Heat a large grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper.
Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spread half of the butter all over of steaks. Transfer steaks to a warm plate and let rest for 5 minutes.
While steaks are resting, melt remaining butter. Season shrimp with salt and pepper.
Reduce heat to medium and grill your shrimp for 5-6 minutes, depending not the size and thickness of your shrimp. Flip each one halfway through cook time and continue cooking until they turn nice and pink in colour while white and opaque on the inside.
Toss remaining butter through shrimp and serve with steak!
For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks.
Tail on or off shrimp are fine. If grilling frozen shrimp, thaw first and pat dry with paper towel before grilling.
– Cafe Delights
by Rachel Maser
Makes 4 servings
1.5 lbs. large shrimp, peeled and deveined
1 Tbsp avocado oil
4 boiled eggs cooked and peeled
6 slices of cooked nitrate-free bacon, diced
1 cup of organic corn kernels, either fresh or frozen – thawed
1 large avocado, diced
1/2 cup crumbed cheese of choice, feta or blue cheese are both great on this
6 packed cups chopped romaine lettuce
Fresh Lemon-Chive Salad Dressing:
1/3 cup plain Greek yogurt
1/2 fresh lemon, juiced
1 fresh garlic clove
4 fresh chives
sea salt and freshly ground pepper, to taste
In a blender or food processor, pulse all Salad Dressing ingredients until creamy.
Taste, adjust seasonings to your liking. Cover, and refrigerate until ready to use.
Heat 1 Tbsp of oil in a large skillet over med-high heat; Add in shrimp and cook for about 4-5 minutes or until pink and just cooked through.
Season with sea salt and freshly ground black pepper then set aside.
Arrange all salad ingredients on a platter or a large salad bowl nicely as shown, and when ready to serve, drizzle with dressing and gently toss to combine.
1 pound uncooked peeled, deveined medium shrimp, thawed if frozen
2 cups fresh corn kernels (from about 4 ears)
2 scallions, thinly sliced
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 cup vegetable oil
Lemon wedges, for serving
Place 2/3 of the shrimp in a food processor fitted with the blade attachment and pulse into a smooth paste.
Transfer the shrimp paste to a large bowl. Coarsely chop the remaining shrimp and add it to the bowl. Add the corn, scallions, parsley, smoked paprika, and salt and stir to combine.
Form the mixture into 8 (2 1/2-inch-wide) patties and place on a large plate. Cover and chill up to overnight.
Heat the oil in a large skillet over medium-high heat until shimmering. Add 4 of the patties and cook until golden-brown on the bottom, 2 to 3 minutes. Flip the patties and cook until the shrimp is opaque and the fritters are crisp, 1 to 2 minutes more.
Transfer the fritters to a clean plate and repeat with frying the remaining patties. Serve immediately with lemon wedges.
Recipe Notes: Storage: Fritters are best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
1 fresh red chile (such as Fresno), seeds removed, finely grated
3 garlic cloves, finely grated
1 tablespoon coarsely ground pepper
1 tablespoon fresh lime juice
2 tablespoons vegetable oil, plus more for grill
1 pound large shrimp, peeled, deveined
Lime wedges and Kashmiri chili powder or paprika (for serving)
Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water
Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.
Recipe by Harneet Baweja And Nirmal Save
Makes 6 servings
1 1/2 lbs. asparagus
1 tbsp. sesame seed
1/3 c. olive oil
2 sm. onions, sliced
1 1/2 lbs. shelled and deveined lg. shrimp
4 tsp. soy sauce
1 tsp. salt (optional)
Prepare asparagus. Wash and discard tough end pieces. Cut asparagus into 2 inch pieces. Set aside.
In 12 inch skillet over medium heat toast sesame seed until golden, stirring and shaking occasionally. Remove sesame seed to small bowl. Set aside.
In same skillet over medium high heat in hot oil, cook asparagus, onions and shrimp until shrimp are pink and vegetables are tender crisp, stirring frequently about 5 minutes.
Stir in sesame seed, soy sauce, and salt until just mixed.
1 tablespoon Old Bay seasoning
5 pounds new potatoes, quartered
3 pounds smoked andouille sausage
8 ears fresh corn, husks and silks removed, halved
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp
5 lemons, quartered
Heat a very large pot of water (large enough to fit all of the potatoes, sausage, corn and seafood). Season with Old Bay.
Add the potatoes and sausage to the water. Cook for 10 minutes.
Add the corn and the crab, and cook for another 5 minutes.
Add the shrimp and cook just until they turn pink (a few minutes). Remove from the heat.
Drain off the water.
Arrange the contents of the pot on platters or simply dump onto a newspaper-covered table. Top with lemon quarters.
2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste
Add shrimp, avocado, and onion to a large bowl.
In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.
Shrimp Avocado Salad makes a wonderful lunch or light supper during the summer.
Add this Shrimp Avocado Salad to a sandwich, pasta, or atop greens, too.
2 tbsp olive oil
1 medium onion chopped
1 bell pepper chopped (I used a red one)
4 cloves garlic minced
1/2 cup rice long-grain
1/4 tsp red pepper flakes
1 tsp salt
28 oz crushed tomatoes (1 large can)
4 cups water
1 cup coconut milk unsweetened
1 lb medium shrimp shelled and cut in 1 inch pieces
1/4 tsp black pepper ground
3 tbsp lemon juice from 1 lemon
1/2 cup parsley fresh, chopped, for garnish
In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.
Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.
Stir in the black pepper, lemon juice, and parsley.
Recipe Notes: Heavy cream could be used as a substitute for the coconut milk.
3 cloves of minced garlic
1/3 cup of olive oil
1/4 cup of tomato sauce
2 tbsps of red wine vinegar
2 tbsps of chopped fresh basil
1/2 tsp of salt
1/4 tsp of cayenne pepper
2 pounds of peeled and deveined fresh shrimp
Mix the garlic, olive oil, tomato sauce and red wine vinegar together in a large bowl.
Season with basil,s alt and cayenne pepper, mix in the shrimp until well coated.
Refrigerate covered for 30 to 60 minutes stirring once or twice.
Thread the shrimp onto skewers, piercing once near the tail and once near the heat and discard the marinade.
Preheat the grill on medium heat and spray with some oil.
Cook the shrimp for 2 to 3 minutes per side and serve immediately.