Tag Archives: shrimp

Garlic Lemon Butter Parmesan Shrimp

Ingredients

1 lb extra large or jumbo shrimp
1 stick butter
1 tbsp italian seasoning
2/3 cup grated parmesan cheese
1 lemon
1 tbsp minced garlic

Directions

Clean and devain the shrimp.

In a medium sauce pan, melt butter and sauté garlic for a minute.

Add shrimp and sprinkle on Italian seasoning. Cook covered for 2 minutes.

Squeeze halved lemon over shrimp and then sprinkle on Parmesan cheese.

Cook for another two minutes or until shrimp turn white.

Add your favorite side and enjoy.
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BBQ Shrimp

Makes 4 servings

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/4 cup fresh lemon juice (from 1 lemon), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 tablespoon cream (updated version, but optional)
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled
1/2 teaspoon coarse salt
Freshly ground pepper

Directions

Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Season shrimp with salt and pepper. Add 1 tablespoon butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Remove shrimp to a bowl.

To the same pan, add garlic, rosemary, lemon juice and rinds to pan. Stir in Worcestershire and bring to a simmer. Cook for 10 minutes. Remove the pan from the heat and strain out the solids. Return the strained sauce to the pan and add the remaining 7 tablespoons butter one at a time under low heat, stirring to incorporate until they are all melted.

Add shrimp back to pan and to heat through. Serve with baguette or rice.
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Mango Shrimp Salsa

Ingredients

2-3 lg ripe mangos diced
1 lb precooked shrimp (31-40 per lb) diced
1 small bunch cilantro chopped about 1 cup
1 small jalapeño finely diced
1/2 med red onion finely diced
2-3 med ripe avocados diced
Juice of 2 limes
salt & pepper to taste

Instructions

Prepare first 5 ingredients. Place in a large bowl and mix well.

Add avocados, lime juice, salt and pepper.

Gently mix until combined. Chill until ready to serve.
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Shrimp Salad With Cranberry Pineapple Marinade

Serves 4 6

Ingredients

1/4 cup (60 mL) Ocean Spray Cran·Pineapple Cranberry Pineapple Cocktail
(For a lower calorie option use Ocean Spray Diet Cran-Pineapple Low Calorie Beverage)
1/3 cup (80 mL) chutney
1/3 cup (80 mL) sliced green onions
1/4 cup (60 mL) chopped cilantro leaves
2 tbsp (30 mL) sesame oil
2 cloves garlic, minced
3/4 tsp (3 mL) ground coriander
3/4 tsp (3 mL) curry powder
1/4 tsp (1 mL) red pepper flakes
1 lb (500 g) cooked, deveined, shelled shrimp

Instructions

In a large bowl, stir together all ingredients except shrimp and baby greens.

Add shrimp; mix well.

Refrigerate at least 3 hours or overnight.

Serve shrimp over baby greens.
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Shrimp Scampi

Ingredients

1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese

Directions

Heat cast iron skillet and add olive oil.

Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.

Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.

Add white wine, and lemon juice.

Cook until wine is reduced by half. After it is reduced, add Italian seasoning.

Reduce heat to low, and add butter. If pan is too hot, the butter will separate.

Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.

Sprinkle with grated Parmesan Cheese.
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Cheesy Garlic Shrimp Alfredo

Ingredients

2 cups 2% milk
4 ounces cream cheese
2 Tbs flour
1/2 tsp salt
3 Tbs butter
3 Tbs minced garlic
1 cup grated Mozzarella cheese or 3 cheese blend
1/3 cup parmesan cheese (optional)
Pepper to taste
1 lb peeled and deveined shrimp
Parsley to garnish

Instructions

Using a hand mixer or blender, mix together the milk, cream cheese, flour, and salt until smooth, set aside

In a saucepan, melt butter and add garlic. Satue garlic for about a minute, then add in peeled and deveined shrimp

Cook 3-5 minutes, until pink, and just barely cooked through

Remove shrimp from pan, leave garlic and butter drippings in saucepan

Add milk mixture to the pan, and stir for 4 minutes on medium heat. Bring to a simmer, and keep stirring for about 6 more minutes until is starts to thicken.

Remove from heat, add grated cheese and Parmesan

Cover, let stand for about 5 minutes.

Add shrimp into sauce and let stand another 5 minutes

Serve over noodles of choice, I chose fettuccine . (1 lb package is sufficient)

Garnish with some dried parsley
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Shrimp and Avocado Salad

Ingredients

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

Instructions

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

Makes a wonderful lunch or light supper during the summer. Bright, tasty, creamy. Add this Shrimp Avocado Salad to a sandwich, pasta, or atop greens, too.
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