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.