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Shrimp Recipes
Index of Recipes
Starters
Bacon-Wrapped
Shrimp
British
Potted Shrimp
Chinese "Golden Blossoms" (So Jar Gai Yuen)
Chinese Salt and Pepper Shrimp
Chinese Shrimp Dumplings (Shiu Mai)
Classic
Shrimp Cocktail
Danish Dilled Shrimp Smørrebrød
Easy Shrimp
Spread
Greek Skewered Shrimp (Garides Souvlakia)
Italian Shrimp with Beans (Gamberi e Fagioli)
Italian Shrimp with Oil and Lemon (Gamberi all'Olio e Limone)
Italian Shrimp with Pistachio Sauce (Gamberi con Salsa di Pistacchi)
Mexican Avocado Stuffed with Shrimp Seviche (Aguacate Relleno con Seviche de
Camarones)
Mexican Shrimp Seviche (Seviche de Camarones)
Mexican Shrimp Tostadas (Tostadas de Camarones)
Pickled Shrimp
Portuguese Spicy Shrimp (Gambas Picantes)
Shrimp
and Pineapple Kebabs
Shrimp and
Tomato Aspic
Shrimp Cocktail
Shrimp Paste
Shrimp Pâté
Shrimp
Poached in Olive Oil
Shrimp Remoulade
Shrimp Satay
Shrimp-Stuffed Mushrooms
Shrimp Tempura
Shrimp Toast
Shrimp with Lemon Horseradish Sauce
Singing Shrimp
South American Shrimp Escabeche (Escabeche de Camarones)
Spanish Garlic Shrimp (Gambas al Ajillo)
Spanish Shrimp Fritters (Tortillas de Camarones)
Spanish Shrimp in Almond Sauce (Fricandó de Langostinos)
Tequila Shrimp
Thai Shrimp and Pork Toast (Kanom Pang Muu Goong)
Thai
Sweet and Spicy Shrimp
Soups
Cold Shrimp and Buttermilk Soup
Cuban Shrimp Soup (Sopa de Camarones)
Hot and
Sour Shrimp Soup
Quick Shrimp
Bisque
Quick Shrimp Soup
Shrimp and
Corn Chowder
Shrimp and
Oyster Gumbo
Salads
Citrus Shrimp
Salad
Classic Shrimp
Salad
Shrimp and
Apple Salad
Main Dishes
Barbecued Shrimp
Broiled Shrimp with Lemon Butter
Cajun-Style
Shrimp
Caribbean
Shrimp Curry
Chinese Shrimp in Pepper Sauce
Chinese Shrimp with Oyster Sauce (Ching Chow Ho Yau Har Yan)
Chinese Scrambled Eggs with Shrimp
Cuban Shrimp with Garlic and Rum (Camarones al Ajillo y Ron)
Garlic Shrimp
Ginger Shrimp
Greek Shrimp with Feta Cheese (Garides Saganaki)
Indian
Shrimp Curry (Jhinga Kari)
Indian Shrimp with Lemon and Tomatoes (Jhinga Patia)
Italian Shrimp Venetian-Style (Scampi alla Veneziana)
Lemon Shrimp
Noodle Pancake with Shrimp and Vegetables
Stir-Fried Shrimp with Ham and Peas
Shells with Tomato, Avocado, and Shrimp
Shrimp à la
Nage
Shrimp and Scallop Brochettes
Shrimp Creole
Shrimp in
Green Sauce
Shrimp Newburg
Shrimp Pie
Thai Shrimp Curry
Thai Shrimp Salad
Starters
Sometimes less is more, and this simple but elegant appetizer will delight your
guests over the holidays and leave you time to enjoy their company.
Bacon-Wrapped Shrimp
12 whole large shrimp, shelled and deveined
4 slices bacon, cut into thirds
2 Tbs (30 ml) soy sauce
Wrap the shrimp in the bacon pieces and fasten with toothpicks. Place on a
baking sheet and drizzle the soy sauce over them. Bake in a preheated 350F
(180C) oven for 15 to 20 minutes, until the bacon is cooked to the degree of
doneness you prefer. Makes 12, to serve 4 to 6 as an appetizer.
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Back in the old days, meats and seafood were cooked and stored under a layer of
fat as a means of preserving them, but nowadays we do it simply because it
tastes so good. Use the tiny "salad" shrimp if you can find them, and if not,
chopped shrimp of any size can be used for this extravagant spread.
British Potted Shrimp
1/2 lb (225 g, 2 stick) butter
1/2 lb (225 g) cooked shrimp, peeled and chopped
Salt and freshly ground pepper to taste
A pinch of ground mace
Cayenne pepper to taste (optional)
Sprigs of fresh dill for garnish
Thinly sliced bread, toasted if desired, crackers, or melba toast
Lemon wedges for garnish
Heat half the butter in a saucepan over moderate heat, skimming off and
discarding the foam as it rises to the top. Add the shrimp, salt, pepper, mace,
and optional cayenne and heat without boiling. Spoon the mixture into 4 to 6
ramekins or custard cups. Melt the remaining butter, skimming off and discarding
the foam as it rises to the top, and spoon over the shrimp, leaving the sediment
behind. Cool until the butter is almost set and place a small sprig of dill on
the surface of the butter. Chill in the refrigerator and let sit at room
temperature for 30 minutes before serving. Serve with bread or toast points and
lemon wedges. Serves 4 to 6.
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Chinese cooks traditionally chop meat with a pair of cleavers, but you might
prefer to use a food processor. Be careful not to process until it turns to mush
- the chicken and shrimp should retain some of their texture.
Chinese "Golden Blossoms" (So Jar Gai Yuen)
For the batter:
3/4 cup (180 ml) all-purpose flour
1 Tbs (15 ml) cornstarch (cornflour)
Salt to taste
3/4 cup (180 ml) water
2 Tsp (10 ml) peanut or vegetable oil
1/2 tsp (2 ml) grated fresh ginger
1 egg white, beaten until stiff peaks form
For the filling:
1/2 lb (225 g) skinless, boneless chicken breast, finely chopped
1/2 lb (225 g) shrimp, peeled and deveined, finely chopped
3 scallions (spring onions), green and white parts, finely chopped
1/2 cup (125 ml) whole kernel corn
2 tsp (10 ml) cornstarch (cornflour)
Salt and ground white pepper to taste
Peanut or vegetable oil for deep frying
Sift the flour, cornstarch, and salt into a bowl. Add the water and beat with a
wooden spoon until smooth. Stir in the oil and ginger and let rest for 30
minutes. Fold in the egg white immediately before using. Mix the filling
ingredients until thoroughly combined. Roll into bite-sized balls and dip into
the batter. Fry a few at a time in 350F (180C) oil until puffed and golden
brown, 3 to 4 minutes. Drain on a wire rack and serve immediately. Serves 4 to
6.
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Salt and Pepper Shrimp is one of the items I frequently order in Chinese
restaurants, and this simplified version makes a wonderful finger food for
cocktail parties.
Chinese Salt and Pepper Shrimp
1 1/2 lbs (675 g) large shrimp, peeled and deveined
2 tsp (10 ml) salt
2 tsp (10 ml) garlic powder
1 tsp (5 ml) freshly ground pepper
2 Tbs (30 ml) cornstarch (cornflour)
3 Tbs (45 ml) vegetable oil
Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing to
combine well. Marinate refrigerated for 1 to 2 hours. Toss with the cornstarch.
Heat the oil in a large skillet over high heat and fry the shrimp in small
batches until done, about 2 minutes per side. Drain on paper towels and serve
immediately. Serves 6 to 8.
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These little steamed dumplings have been served at every dim sum I have ever
enjoyed. Unlike some of the dumplings you'll find at a good dim sum, these don't
require any practice or dexterity to make. These are easier to make if you have
a large bamboo steamer, but you can use any steamer arrangement you have.
Chinese Shrimp Dumplings (Shiu Mai)
1 lb (450 g) shrimp, peeled, deveined, and finely chopped
1/2 lb (225 g) ground pork
6 dried shiitake mushrooms, soaked in hot water for 30 minutes, stems removed,
and caps finely chopped
6 canned water chestnuts, finely chopped
3 Tbs (45 ml) finely chopped canned bamboo shoots
3 scallions (spring onions), green and white parts, finely chopped
1 egg white
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) Chinese rice wine or dry sherry (optional)
1 tsp (5 ml) sesame oil
24 wonton wrappers
Combine all ingredients except the wonton wrappers in a bowl and mix thoroughly.
Place a heaping teaspoon of the filling in the center of each wonton wrapper.
Form into small purse-shaped dumplings, flat on the bottom, open on the top, and
with a slight hourglass shape. Place in a single layer in a steamer and cook
tightly covered over boiling water for 20 minutes. Serve hot or cold. Serves 4
to 6.
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The good people at Cook's Illustrated magazine took a twofold approach to
improving on this classic American appetizer: they sought the best way to cook
the shrimp, and the best recipe for the classic cocktail sauce. In testing sauce
recipes, they even went so far as to make their own ketchup, but decided that
since their experiments were designed to replicate their favorite commercial
ketchup, the result wasn't worth the trouble. This recipe is the result of their
thorough testing, and complete details are given in the book.
Classic Shrimp Cocktail
20 to 30 very large shrimp, peeled and deveined,
shells reserved
4 cups (1 L) water
2 tsp(10 ml) salt
1 cup (250 ml) dry white wine
8 whole peppercorns
6 coriander seeds
1 bay (laurel leaf)
6 sprigs fresh parsley
1 sprig fresh tarragon
2 tsp (10 ml) lemon juice
For the cocktail sauce:
1 cup (250 ml) ketchup
1 Tbs (15 ml) prepared horseradish
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) mild chili powder
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Combine the reserved shells, water, and salt in a saucepan and bring to a boil
over moderate heat. Reduce the heat and simmer covered for 20 minutes. Strain
the broth, pressing on the shells to extract as much liquid as possible. Discard
the shells. Combine the broth and the remaining ingredients except for the
shrimp in a saucepan and boil over high heat for 2 minutes. Remove the pan from
the heat and add the shrimp. Let stand covered for 10 minutes. Drain the shrimp
and plunge into ice water to stop the cooking. Drain the shrimp again and
refrigerate until ready to serve. To make the sauce, stir together all the
ingredients in a small bowl. Serves 4 to 6.
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For ease of preparation I strongly suggest using the tiny frozen or canned
shrimp for this recipe - that's what they do in Denmark. This smørrebrød uses
French- or Italian-style bread with the crust intact, and day-old bread would be
even better because it offers a steadier platform for the toppings.
Danish Dilled Shrimp Smørrebrød
8 slices French or Italian bread
3 Tbs (45 ml) butter at room temperature
1 cup (250 ml) mayonnaise
2 Tbs (30 ml) chopped fresh dill, or 2 tsp (10 ml) dried
8 small leaves of lettuce
1/2 lb (225 g) tiny cooked shrimp
8 thin tomato wedges
2 thins slices lemon, cut into quarters
8 parsley leaves
Spread the bread with butter, being careful to cover the bread completely.
Spread each with 2 tablespoons (30 ml) of the mayonnaise and sprinkle with the
dill. Place a lettuce leaf on each sandwich and top with the shrimp. Garnish
each with a tomato wedge, a piece of lemon, and parsley leaf. Makes 8
smørrebrød.
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Here's an easy spread or dip that can be whipped up in just a few minutes.
Easy Shrimp Spread
1/2 lb (225 g) cooked shrimp, finely chopped
3 oz (85 g) cream cheese at room temperature
1 Tbs (15 ml) chili sauce or ketchup
1/2 tsp (2 ml) Worcester sauce
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Combine all ingredients and stir until thoroughly combined. Chill until ready to
serve. Serve with crackers, toast, or bread. Serves 6 to 8.
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The Greek dinner, which usually doesn't start until 11 PM, doesn't traditionally
include appetizers of first courses. Rather, a wide variety of dishes known and
mezethes, which can be eaten at any time of day, are often served with
drinks before dinner. These mezethes are usually simple snacks such as
feta cheese drizzled with a little olive oil, or canned seafood or vegetable
appetizers. This simple shrimp dish might be found in any restaurant or
taverna in Greece:
Greek Skewered Shrimp (Garides Souvlakia)
1 lb (450 g) shrimp, peeled
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) grated Parmesan cheese
Thread the shrimp on wooden skewers, putting 3 to 4 on each skewer. Sprinkle
with the lemon juice, olive oil, and the cheese. Cook under a preheated broiler
until firm and opaque, about 2 minutes per side. Serves 4 to 6.
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The vinegar in the water used to boil the shrimp gives them a subtle but
distinct aroma of freshness. Use frozen shrimp unless you happen to know a
shrimp fisherman who sells them on the dock.
Italian Shrimp with Beans (Gamberi e Fagioli)
1 lb (450 g) thawed frozen shrimp, peeled and deveined
1 Tbs (15 ml) red wine vinegar
1 can (15 oz, 425 g) cannellini or Great Northern beans,
rinsed and drained
3 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) chopped parsley
Salt and freshly ground pepper to taste
Cook the shrimp in 4 quarts (4 L) of boiling salted water to which the vinegar
has been added. Cook just until the shrimp are cooked through, about 1 minutes
after the water has returned to the boil. Drain and combine with the remaining
ingredients in a bowl, tossing to combine. Serve war, chilled, or at room
temperature. Serves 4 to 6.
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Fresh seafood is so abundant in Italy that the Italians often serve it as an
antipasto and then again for the main dish. This dish is about as simple as they
come.
Italian Shrimp with Oil and Lemon (Gamberi all'Olio e Limone)
2 lbs (900 g) large shrimp
1 Tbs (15 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
Bring about 1 gallon (4 L) salted water to a boil in a large pot over high heat.
Add the shrimp and vinegar and return to the boil. Cook for 1 minute after the
water returns to the bowl and drain. Cool enough to handle the shrimp and peel
and devein them. Toss with the olive oil and lemon juice and serve warm or at
room temperature. Serves 4 to 6.
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This quick and easy appetizer comes from the Italian Riviera. To make it even
quicker and easier, use pre-cooked shrimp.
Italian Shrimp with Pistachio Sauce (Gamberi con Salsa di Pistacchi)
1/2 cup (125 ml) shelled pistachios
1/4 cup (60 ml) extra-virgin olive oil
4 anchovy fillets
1-2 cloves garlic
1 Tbs (15 ml) capers
1 Tbs (15 ml) lemon juice, or more to taste
Salt and freshly ground pepper to taste
1 lb (450 g) large cooked shrimp, peeled and deveined
Combine the pistachios, olive oil, anchovies, garlic, capers, lemon juice, salt,
and pepper in an electric blender or food processor and process to make a paste.
Combine with the cooked shrimp in a bowl and toss to combine. Adjust seasoning
with lemon juice, salt, and pepper and serve chilled or at room temperature.
Serves 4 to 6.
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I have published many recipes for seviche (also spelled ceviche) in the past,
and as with most of them, the fish (or shrimp, as in this case) are "cooked" by
the acidity of the citrus juice. The process is called "denaturing" by chemists,
and produces the same effect as if the shrimp had been cooked by heating them.
This recipe serves two, but is easily multiplied
Mexican Avocado Stuffed with Shrimp Seviche (Aguacate Relleno con Seviche de
Camarones)
1/2 lb (225 g) small shrimp, peeled and deveined
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) fresh lime juice
1 tomato, seeded and chopped
1/2 small onion, finely chopped
4 pimiento-stuffed green olives, chopped
1 jalapeno pepper, seeded and finely chopped, or to taste
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) chopped cilantro (coriander leaves)
Salt and freshly ground pepper to taste
1 ripe avocado, halved and pitted
Lettuce leaves for garnish
Combine the shrimp, lemon juice, and lime juice in a non-reactive bowl and
refrigerate for 3 hours, or until the shrimp are firm and opaque. Add the
tomato, onion, olives, jalapeno, olive oil, cilantro, salt, and pepper and stir
to combine. Spoon into the avocado halves and serve on a bed of lettuce leaves.
Serves 2.
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The combination of ingredients and flavors in this version of seviche leaves no
doubt of its Mexican roots.
Mexican Shrimp Seviche (Seviche de Camarones)
1 lb (450 g) raw shrimp, peeled and deveined and cut into
1/2-inch (1 cm) pieces
1 cup (250 ml) freshly squeezed (do not use bottled) lime juice (the juice of
about 8 limes)
3 Tbs (45 ml) olive oil
1/2 red onion, chopped or thinly sliced
1/2 tsp (2 ml) coarsely ground allspice berries
1/2 tsp (2 ml) coarsely ground pepper
1 jalapeño chile, chopped
Salt to taste
Lettuce leaves for garnish
Peeled, pitted, and diced avocado for garnish
Chopped cilantro (coriander leaves) for garnish
Combine the shrimp. lime juice, olive oil, onion, allspice, pepper, jalapeño,
and salt in a non-reactive bowl and refrigerate for 8 hours or overnight. Drain
and serve on lettuce leaves, garnished with avocado and cilantro. Serves 4 to 6.
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Tostadas are usually made with the standard 6-inch tortillas, but you can make
these into finger food by using the tiny 3-inch tortillas, or by cutting
standard tortillas into quarters before frying.
Mexican Shrimp Tostadas (Tostadas de Camarones)
Vegetable oil for frying
4-6 corn tortillas
1 lb (450 g) cooked shrimp, peeled and deveined
1-2 ripe avocados, peeled, pitted, and diced
1 cup (250 ml) fresh, canned, or thawed frozen corn kernels
4 oz (100 g) shredded Monterey Jack or cheddar cheese
1-2 tomatoes, diced
1/2 red onion, chopped
2 Tbs (30 ml) lime or lemon juice
2 Tbs (30 ml) chopped fresh cilantro (coriander leaves)
1 tsp (5 ml) ground cumin
Hot sauce to taste
Salt and freshly ground pepper to taste
Heat the oil in a skillet and fry the tortillas one at a time until crisp. Drain
on paper towels. Combine the remaining ingredients in a bowl and toss gently to
combine. Spoon the shrimp mixture over the tortillas and serve immediately.
Serves 4 to 6.
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Here is an old-fashioned recipe that does equally well with fresh or frozen
shrimp
Pickled
Shrimp
2 lbs (900 g) medium shrimp, peeled and deveined
1 large onion, peeled and thinly sliced into rings
2 lemons, thinly sliced
1-inch (2.5 cm) piece of fresh ginger root, thinly sliced
1/4 cup (60 ml) finely chopped parsley
2 cups (500 ml) cider vinegar
3 bay (laurel) leaves
1 Tbs (15 ml) mustard seed
1 Tbs (15 ml) coriander seed
1 Tbs (15 ml) whole black peppercorns
1 Tbs (15 ml) salt
1/2 cup (60 ml) olive or vegetable oil
Boil the shrimp in boiling salted water for 3 minutes. Drain and pat completely
dry with paper towels. Toss the shrimp with the sliced onion, lemons, ginger,
and parsley. Divide the shrimp mixture between two wide-mouthed quart (1 L)
jars. Combine the remaining ingredients except the oil in a saucepan and bring
to a boil over high heat. Spoon the hot liquid over the shrimp, filling the jars
almost to the to. Gently spoon the oil over the surface of the liquid and seal
the jars. Refrigerate for at least 24 hours before serving. Will keep up to 2
weeks, tightly sealed and refrigerated. Serves 6 to 8 as an appetizer.
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These aptly-named shrimp are traditionally served with the shells on but you may
want to peel them before cooking, especially if you're serving them as a
cocktail snack.
Portuguese Spicy Shrimp (Gambas Picantes)
4 Tbs (60 ml) olive oil
6 cloves garlic, finely chopped
1 Tbs (15 ml) hot red pepper flakes, or more to taste
1 lb (450 g) medium or large shrimp, in the shell or
peeled as desired
Salt and freshly ground pepper to taste
Heat the oil in a large skillet over moderate heat and saute the garlic and
pepper flakes for 1 minute. Add the shrimp and saute just until firm and opaque,
about 2 minutes. Season with salt and pepper and serve immediately. Serves 4 to
6.
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I love this recipe because of its simplicity and versatility. You can serve it
as an appetizer or cocktail snack by limiting each skewer (or toothpick) to just
one shrimp and pineapple chunk apiece, or you can load up larger skewers with as
many as you like and serve them as a main dish. Regardless of how you plan to
serve them, be sure to be generous with the pepper.
Shrimp and Pineapple Kebabs
1 1/2-2 Lbs (675-900 g) large shrimp. peeled and deveined
1 fresh pineapple, peeled and cored, or drained canned pineapple, cut into
bite-size pieces
About 3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) or parsley for garnish
Thread the shrimp and pineapple pieces alternately on wooden or metal skewers
and drizzle with olive oil. Season generously with salt and pepper and grill
over hot coals, or under a preheated broiler, until the shrimp are firm and
opaque and the pineapple is lightly browned around the edges, about 3 minutes
per side. Garnish with chopped cilantro and serve immediately. Serves 6 to 8 as
an appetizer, or 3 to 4 as a main dish.
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This molded gelatin salad is a throwback to the fifties when they were all the
rage. They still taste good today, and are particularly appropriate to today's
emphasis on low fat eating. I am predicting that they will make a comeback,
especially when people are reminded how easily they can be made.
Shrimp and Tomato Aspic
2 Tbs (30 ml) gelatin
4 cups (1 L) canned or fresh tomato
juice or tomato and vegetable juice
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) chopped fresh parsley or chives
Salt and freshly ground black pepper to taste
1 to 2 cups (250-500 ml) chopped cooked
fresh or frozen shrimp
Dissolve the gelatin in 1/2 cup (125 ml) of the cold tomato juice. Combine the
remaining tomato juice, lemon juice, herbs, and seasonings in a large saucepan
and heat but do not boil. Add the gelatin mixture and stir until thoroughly
dissolved. Pour into a mold and chill until partially set. Stir in the cooked
shrimp and chill until firm. Unmold and serve on a bed of lettuce. Serves 6 to
8.
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At one time in our history, no fancy restaurant in the US would dare open it's
doors without a shrimp cocktail on the menu. Here is my version, with a spicy
hollandaise rather than the traditional red cocktail sauce.
Shrimp Cocktail
24 to 36* shrimp, peeled and deveined
1 lemon, sliced
15 whole peppercorns
1 recipe spicy hollandaise sauce (see below)
Lemon wedges
*Plan on 6 shrimp per person if using jumbo or extra large, and 8 per person for
large or medium-sized shrimp.
Combine the shrimp, lemon slices, peppercorns, and enough water to cover in a
saucepan. Bring to a simmer over moderate heat, and remove from the heat as soon
as the water starts to boil. Allow to sit in the hot water for 5 minutes, then
drain and refrigerate for at least 2 hours, until well chilled. Spoon the sauce
into a small bowl or wine glass and arrange the shrimp by looping their curved
bodies over the edge of the bowl. Garnish with lemon wedges. Serves 4.
Spicy Hollandaise Sauce
(Note: This recipe does not multiply well. If you need more than 1 cup make two
separate batches rather than one double batch.)
1/4 lb (100 g) butter
3 egg yolks
2 Tbs lemon juice
Salt and freshly ground pepper to taste
2 Tbs (30 ml) ketchup or tomato sauce
Tabasco or hot pepper sauce to taste
Melt the butter over a low flame until it begins to bubble. Remove from heat.
Put the egg yolks, lemon juice, salt and pepper in the container of an electric
blender. Cover and blend on high speed for about 5 seconds. Remove the cover and
add the butter in a slow stream, blending at high speed for approximately 30
seconds more. The sauce should be smooth with no traces of unincorporated
butter. If it is not, replace the cover and continue blending until the butter
is completely incorporated, scraping the sides of the blender (with the motor
off) if necessary. Pour the sauce into a small bowl and whisk in the ketchup and
Tabasco sauce. Makes about 1 cup.
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In Charleston, South Carolina, this dish is traditionally spread on toast and
served at breakfast. You may also serve it as a cocktail snack or appetizer with
wafers or crackers.
Shrimp Paste
1 1/2 lbs (700 g) raw shrimp, shelled and deveined
8 Tbs (1 stick, 110 g) unsalted butter
2 Tbs (30 ml) pale dry sherry
4 tsp (20 ml) fresh lemon juice
4 tsp (20 ml) finely grated onion
1/2 tsp (2 ml) ground mace (optional)
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) cayenne (or to taste)
Salt and freshly ground pepper to taste
Drop the shrimp into boiling salted water and cook uncovered for 3 minutes,
until they are firm and pink. Drain and pat completely dry with paper towels. In
a food processor or meat grinder chop until they form a smooth paste. Beat the
butter with a wooden spoon in a deep bowl until it is light and fluffy. Combine
all the ingredients except the ground shrimp and mix until thoroughly
incorporated. Add the shrimp and continue mixing until the mixture is smooth.
Transfer the shrimp paste to a serving bowl and smooth the surface with a
spatula or the back of a spoon. Cover with foil or plastic wrap and chill in the
refrigerator for at least 4 hours, until the paste is firm. Serve the paste
directly from the bowl. Makes about 3 cups.
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The food processor is one of the busy cook's best friends, as this simple but
delicious recipe demonstrates.
Shrimp Pâté
1 clove garlic, coarsely chopped
6 Tbs (90 ml) butter, softened
3 oz (85 g) cream cheese, softened
1 Tbs (15 ml) lemon juice
1/2 tsp (2 ml) hot sauce, or to taste
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
12 oz (350 g) peeled and deveined cooked shrimp (prawns)
Combine all ingredients except the shrimp in an electric food processor or
blender and process until smooth. Add the shrimp and process until the shrimp
are finely chopped but not completely pureed. Transfer to a bowl or terrine and
chill for at least 2 hours. Serve with toast, crackers, or thinly sliced French
bread. Serves 4 to 6.
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Gently poaching shrimp in olive oil makes them extra tender and flavorful, but
maintaining the correct temperature on the stove top is a challenge. This recipe
sidesteps the technical difficulty by cooking the shrimp in a slow oven, and the
lemony mayonnaise sauce can be whipped together while the shrimp cook.
Shrimp Poached in Olive Oil
For the shrimp:
1 lb (450 g) shrimp, peeled and deveined
Salt and freshly ground pepper to taste
1/2 cup (125 ml) extra-virgin olive oil
For the sauce:
1 clove garlic, finely chopped
4 anchovy fillets, chopped
1 egg yolk
The juice and grated zest of 1 lemon
1/2 cup (125 ml) vegetable oil
2 Tbs (30 ml) extra-virgin olive oil
Season the shrimp generously with salt and pepper and combine with the olive
oil. Place in a single layer in a baking dish just large enough to hold them.
Bake in a preheated 225F (105C) oven, turning occasionally, until firm and
opaque, about 25 minutes. Meanwhile, combine the garlic, anchovy fillets, egg
yolk, lemon juice, and lemon zest in an electric blender or food processor and
process until smooth. With the motor running add the vegetable oil and olive oil
in a thin stream to form a thick emulsion. To serve, remove the shrimp from the
oil and place on serving plates and serve the sauce in small bowls for dipping.
Serves 4 to 6.
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This New Orleans classic is just the thing to get us off to a good start as we
laissez les bons temps rouller.
Shrimp Remoulade
1 lb (450 g) cooked, peeled, medium-sized shrimp
For the remoulade sauce:
1 cup (250 ml) mayonnaise
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) ketchup
2 Tbs (30 ml) finely chopped celery
1 Tbs (15 ml) prepared horseradish
1 Tbs (15 ml) finely chopped dill cucumber
1 Tbs (15 ml) finely chopped capers
1 Tbs (15 ml) Creole or French style mustard
1 Tbs (15 ml) finely chopped parsley
1/2 tsp (2 ml) finely chopped tarragon
1 Tbs (15 ml) Tabasco sauce (or to taste)
For the garnish:
Lettuce leaves
Tomato wedges or whole cherry tomatoes
Hard cooked eggs, peeled and cut into rounds or wedges
Black olives
Combine all the sauce ingredients in a bowl and stir or whisk until thoroughly
combined. Add the cooked shrimp and toss to coat with the sauce. Place each
serving of shrimp on a bed of lettuce leaves, and garnish with tomatoes, eggs,
and black olives, as desired. Serves 4 to 6.
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Every time I taste grilled shrimp I swear I will never cook shrimp any other
way. Unfortunately, this is easier said than done, but whenever hot coals and
shrimp are in close proximity to each other I highly recommend bringing them
together as in this recipe.
Shrimp Satay
For the sauce:
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) chicken stock or water
1/4 cup (60 ml) smooth peanut butter
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) rice vinegar
1 Tbs (15 ml) molasses or sugar
1/2 tsp (2 ml) sesame oil
Cayenne pepper or hot sauce to taste (optional)
For the shrimp:
1 - 1 1/2 lbs (450-675 g) large shrimp, peeled and deveined
2 Tbs (30 ml) peanut oil
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) curry powder
Salt and freshly ground pepper to taste
Combine the ingredients for the sauce in a small saucepan and bring to a simmer
over medium heat, stirring frequently. Add a little more liquid if necessary to
make a thick sauce. Set aside. Place the shrimp in a mixing bowl, add the oil
and seasonings, toss to combine, and refrigerate for 20 to 30 minutes. Thread
the shrimp onto skewers and grill over hot coals until firm and opaque, 1 to 2
minutes per side. Serve with the sauce for dipping. Serves 4 to 6.
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Here is yet another variation of the stuffed mushroom theme. This one is
quicker, easier, and tastier than most.
Shrimp-Stuffed Mushrooms
8 oz (225 g) large mushrooms
1 Tbs (15 ml) olive oil
1 small rib celery, finely chopped
3 oz (85 g) small shrimp, peeled and finely chopped
1 Tbs (15 ml) lemon juice
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
2 Tbs (30 ml) dried bread crumbs
Remove the stems from the mushrooms, trim and discard the tough ends, and chop
the stems finely. Heat the oil in a skillet over moderate heat and saute the
mushroom stems and celery for 5 minutes. Add the remaining ingredients and saute
1 minute. Spoon the shrimp mixture into the mushroom caps and place on a lightly
greased baking sheet. Cook under a preheated broiler until the tops are golden
brown, about 8 minutes. Serves 4 to 6.
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Some authorities will insist that only rice flour can produce perfect tempura,
and others insist that the secret is in the club soda they use in the batter.
You can use these things if you have them, but I guarantee a great batter with
ingredients you already have on hand with this recipe. Feel free to include
fresh vegetables such as sliced zucchini, broccoli florets, or asparagus tips in
your tempura fry. Aficionados know that tempura is best fresh out of the fryer
and often prefer to eat it standing around the stove rather than at the table.
Shrimp Tempura
Vegetable oil for deep-frying
1 egg yolk, beaten
1 1/2 cups ice water or very cold club soda
1 cup (250 ml) rice flour or all-purpose flour, or combination
of the two, plus additional for dredging
1-2 lbs (450-900 g) large shrimp, peeled
Heat 3 to 4 inches (7-10 cm) of oil in a deep, heavy pot over high heat to a
temperature of 375F (190C). (Be sure to use a deep pot so there is plenty of
room for the oil to bubble up - the pot should be no more than half full.)
Combine the egg yolk, water, and flour in a mixing bowl, stirring just to
combine - a few lumps are okay. Butterfly the shrimp by cutting them almost all
the way through along their backs. Dredge the shrimp one at a time lightly in
the flour, dip in the batter, and drop carefully into the hot oil. Don't add
more than five or six at a time, and be careful to keep the temperature as close
to 375F (190C) as possible. Cook until golden brown on all sides, turning if
necessary, and transfer to a wire rack or paper towels to drain. Serve
immediately. Serves 4 to 6.
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This Chinese classic can be found in fine dining rooms in every city in
Southeast Asia. It makes a wonderful first course, but also does great duty as
an hors d'oeuvre for a cocktail or dinner party.
Shrimp Toast
1/2 lb (225 g) raw shrimp, peeled and deveined
1 egg white
1 Tbs (15 ml) cornstarch (cornflour)
2 tsp (10 ml) salt
1/2 tsp (2 ml) granulated sugar
1/4 tsp (1 ml) freshly ground pepper
2 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, finely chopped
1 narrow loaf French bread (baguette)
1 cup (250 ml) vegetable oil
Small bunch fresh flat leaf parsley
Pulverize the shrimp to a paste with a food processor or blender. Add the egg
white, cornstarch, salt, sugar, pepper, garlic, and scallions and stir well to
combine. Cut the French bread into slices 1/2 inch (1 cm) thick. Spread the
shrimp paste over one side of each slice. Decorate each slice with a whole
parsley "petal" stuck to the shrimp paste. Heat the oil in a frying pan to about
375F (190C). Drop in the bread slices, shrimp side down. Fry until the underside
is brown, then turn over and brown the other side. Remove from the pan with a
slotted spoon and drain on paper towels. Serves 6 as a first course.
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This dish requires no more effort than a little chopping and a little mixing
with a spoon if you use frozen cooked shrimp.
Shrimp with Lemon Horseradish Sauce
1 lb (450 g) cooked, peeled shrimp
1/4 cup (60 ml) mayonnaise
2 Tbs (30 ml) prepared horseradish, or to taste
2 Tbs (30 ml) fresh lemon juice, or to taste
2 Tbs (30 ml) finely chopped fresh parsley, chives, dill,
or fresh herb of your choice
Salt and freshly ground pepper to taste
Arrange the shrimp attractively on a serving platter or individual plates.
Combine the remaining ingredients in a small bowl, stirring to combine. Spoon
over the shrimp and serve chilled. Serves 4 to 6.
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Here is a dish from the famous Commander's Palace restaurant in New Orleans,
where it is often prepared at tableside. It's quick and easy, and oh so elegant.
Singing Shrimp
8 Tbs (120 ml) butter
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chopped scallions (spring onions), green and white parts
1/2 cup (125 ml) sliced fresh mushrooms
4 to 6 large shrimp per person, peeled and deveined
2 Tbs (30 ml) brandy
1 tsp (5 ml) Worcestershire sauce
Salt and cayenne pepper to taste
Toast points for garnish
Heat the butter in a large skillet over moderate heat and saute the garlic,
scallions, and mushrooms until tender, about 5 minutes. Add the shrimp and cook
until they turn pink, about 3 minutes. Add the brandy, Worcestershire sauce,
salt, and cayenne and cook an additional 2 to 3 minutes, stirring frequently.
Serve over toast points. Serves 4 to 6.
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The difference between ceviches and escabeches is that the former are never
cooked, and the latter always are. Otherwise, the flavors and textures are
almost identical, as this recipe demonstrates.
South American Shrimp Escabeche (Escabeche de Camarones)
2/3 cup (160 ml) olive oil
2 lbs (900 g) jumbo shrimp, peeled and deveined
4-6 cloves garlic, peeled
2 bay (laurel) leaves
2-3 small dried red chile peppers (optional)
3 cups (750 ml) red or white wine vinegar
3 sprigs rosemary
1 tsp (5 ml) paprika
Salt and freshly ground pepper to taste
Chopped cilantro (coriander leaves) or parsley for garnish
Heat the oil in a large skillet over high heat and saute the shrimp just until
firm and pink, about 2 minutes. Transfer the shrimp to a non-reactive bowl. Add
the garlic, bay leaves, and optional hot peppers to the skillet and saute until
the garlic is lightly browned. Add the remaining ingredients and bring to a
boil. Lower the heat and simmer for 5 minutes. Let the vinegar mixture cool for
about 20 minutes and pour over the shrimp, tossing to combine. Refrigerate for
at least 1 hour before serving at room temperature, garnished with chopped
cilantro. Will keep tightly covered in the refrigerator for up to 3 days. Serves
6 to 8.
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Tapas are little treats served in bars all over Spain. The name
supposedly derives from the habit of putting a slice of bread over one's drink
to keep flies out. Enterprising bar owners began dressing up these lids (tapas)
with pieces of cheese, ham, and other savories, and the tradition grew until now
tapas can include just about anything that is good to eat. Here is one to whet
your appetite:
Spanish Garlic Shrimp (Gambas al Ajillo)
1/2 cup (125 ml) Spanish olive oil
8 cloves of garlic, peeled
16 to 20 large shrimp, peeled and deveined
4 Tbs (60 ml) chopped fresh parsley
4 Tbs (60 ml) lemon juice
Salt and freshly ground black pepper to taste
Heat the oil in a saute pan over moderate heat. Add the whole cloves of garlic
and cook until golden. Add the shrimp and cook, turning frequently, until firm
and opaque. Add the remaining ingredients and stir to combine. Bring to the
table while still bubbling. Serves 4 to 6.
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You can use vegetable or peanut oil to fry these tasty little fritters, but they
won't taste like the real thing unless you use olive oil.
Spanish Shrimp Fritters (Tortillas de Camarones)
1/2 lb (225 g) tiny shrimp, peeled, or larger shrimp, peeled and chopped
1 cup (250 ml) all-purpose flour
1 cup (250 ml) water
2-3 scallions (spring onions), green and white parts, finely chopped
2 Tbs (30 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
Olive oil for deep frying
Combine all the ingredients except the oil in a bowl and whisk to combine
thoroughly. Let the batter rest in the refrigerator for 2 hours. Add a little
water if necessary to make the batter pourable. Heat about 1/2 inch (1.5 cm) oil
in a skillet over high heat and drop the batter by tablespoonfuls (15 ml) to
form round fritters. Fry until golden brown on both sides and drain on a wire
rack. Serves 4 to 6.
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This method of cooking shrimp is a favorite in Catalonia.
Spanish Shrimp in Almond Sauce (Fricandó de Langostinos)
1/2 lb (225 g) jumbo shrimp
1 small onion, sliced
1 small carrot, sliced
1-3 cloves garlic, peeled and lightly crushed
1 cup (250 ml) dry white wine
1 bay (laurel) leaf
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) ground cinnamon
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
1 tomato, seeded and chopped
1/4 lb (110 g) mushrooms, sliced
1/4 cup (125 ml) blanched almonds, ground in a
spice grinder or food processor to a fine powder
Combine the shrimp, onion, carrot, garlic, white wine, bay leaf, thyme,
cinnamon, salt, and pepper in a non-reactive bowl, tossing to combine. Cover and
refrigerate overnight, stirring occasionally. Peel the shrimp, adding the shells
to the marinade, and set the shrimp aside. Heat the oil in a large skillet over
moderate heat, add the marinade liquid and solids, and saute until the onion is
tender, about 10 minutes. Strain through a fine-mesh sieve, pressing with the
back of a spoon to extract as much liquid as possible, and discard the solids.
Return the liquid to the skillet and add the reserved shrimp, tomato, mushrooms,
and ground almonds. Bring to a boil and simmer just until the shrimp are cooked
through, 3 to 5 minutes. Serves 4 to 6.
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This delectable dish may be served as the main course, or as an appetizer as we
have here.
Tequila Shrimp
2 Tbs (30 ml) butter
1 Tbs (15 ml) extra-virgin olive oil
2 shallots, finely chopped
1 1/2 lbs (675 g) large shrimp, peeled and deveined
3 Tbs (45 ml) tequila
1/2 cup (125 ml) heavy cream
1 medium tomato, seeded and chopped
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (optional)
Heat the butter and olive oil in a large skillet over high heat. Saute the
shallots until tender but not brown, about 5 minutes. Add the shrimp and saute
for 1 minute. Add the tequila and cook for 30 seconds. Add the cream, tomato,
salt, and pepper and saute until the sauce thickens slightly and the shrimp are
firm and opaque, 3 to 5 minutes. Serve garnished with chopped chives if desired.
Serves 4 to 6.
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This dish, which originated in China, has spread throughout Southeast Asia owing
certainly to its ease of preparation and tasty results. Here is how they do it
in Thailand:
Thai Shrimp and Pork Toast (Kanom Pang Muu Goong)
3 Tbs (45 ml) chopped cilantro (coriander leaves)
3 cloves garlic, chopped
3/4 lb (335 g) raw shrimp, shelled, deveined, and finely chopped
1/2 lb (225 g) ground pork
1 medium onion, finely chopped
1 scallion (spring onion), finely chopped
1 egg, lightly beaten
1 Tbs (15 ml) Thai fish sauce* (optional)
Salt and freshly ground pepper to taste
10 slices stale French bread, crusts trimmed
Vegetable oil for deep frying
* Available in finer supermarkets and Asian specialty shops
Pound the cilantro and garlic together to make a paste. Combine with the shrimp,
pork, onion, scallion, egg, fish sauce, salt, and pepper and mix well. The
mixture may be processed in a food processor to form a coarse paste. Spread the
shrimp mixture over the bread to a thickness of about 1/2 inch (1 cm) and cut
into squares or triangles. Heat the oil in a wok or deep skillet until the
surface shimmers. Fry a few at a time, placing them in the oil meat-side down
and turning them after 1 to 2 minutes, until golden brown on both sides. Drain
on paper towels and keep warm in the oven if not serving immediately. Serves 4
to 6.
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The combination of sugar, pepper, and shrimp wouldn't occur to most Western
cooks, but it's a natural combination in Thailand.
Thai Sweet and Spicy Shrimp
1/2 cup (125 ml) water
1/4 cup (60 ml) packed light brown sugar
1/4 cup (60 ml) Thai fish sauce*
2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped cilantro (coriander) stems
1 Tbs (15 ml) white peppercorns, crushed
1 lb (450 g) large shrimp in their shells
Cilantro (coriander) sprigs for garnish
* Available in finer supermarkets and Asian specialty shops
Combine the water, brown sugar, and fish sauce in a large saucepan and bring to
a simmer over low heat, stirring until the sugar is dissolved. Add the garlic,
cilantro stems, and white peppercorns and bring to a boil over moderate heat.
Boil until the sauce is slightly thickened, about 5 minutes. Add the shrimp and
cook, stirring constantly, until the shrimp are opaque and just cooked through,
no more than 2 minutes. Remove from the heat and allow to cool to room
temperature. Chill in the refrigerator for up to 1 hour, tossing the shrimp in
the sauce once or twice. Drain with a slotted spoon and serve garnished with
sprigs of cilantro and plenty of napkins so the diners can peel the shrimp with
their fingers. Serves 4 to 6.
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Soups
This recipe is adapted from one by the late but still reigning
queen of food writing, M.F.K. Fisher. She noted that some of her guests were put
off by the buttermilk, but that their reticence vanished once they had tasted
it. If you have any buttermilkophobes in your house, I suggest you keep the main
ingredient a secret.
Cold Shrimp and Buttermilk Soup
4 cups (1 L) buttermilk
1 1/2 lbs (675 g) cooked shrimp, peeled, deveined, and finely chopped
1/2 cucumber, seeded and finely chopped
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
Chopped fresh dill for garnish
Combine all the ingredients except for the dill in a bowl and refrigerate for at
least 2 hours to allow the flavors to develop. Serve chilled, garnished with
fresh dill. Serves 4 to 6.
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This classic Cuban soup makes good use of the shrimp shells, so be sure to buy
your shrimps with the shell on and peel them at home. The poached egg is a
classic garnish, but I have made it an option in this recipe.
Cuban Shrimp Soup (Sopa de Camarones)
3 Tbs (45 ml) butter
1 lb (450 g) medium shrimp, peeled, shells reserved
1 medium onion, finely chopped
2 cups (500 ml) water
2-4 cloves garlic, finely chopped
3 large tomatoes, peeled, seeded, and chopped
1 bay (laurel) leaf
2 cloves
4-6 new potatoes, halved
4 cups (1 L) milk
2 ears sweet corn, cut into 2-inch (5 cm) slices
Salt and freshly ground pepper to taste
2 egg yolks, beaten
4-6 poached eggs (optional)
Heat 1 tablespoon (15 ml) of the butter in a skillet and saute the shrimp shells
until lightly browned and aromatic, about 15 minutes. Transfer to a saucepan and
add the water. Bring to a boil and simmer uncovered until reduced by half.
Strain, discard the shrimp shells, and set the stock aside. Meanwhile, heat the
remaining butter in a large pot and saute the onion and garlic until tender but
now brown, about 5 minutes. Add the tomatoes, bay leaf, cloves. and reserved
shrimp stock and simmer covered for 15 minutes. Strain the stock, discard the
solids, and return the stock to the pot. Add the potatoes and simmer covered
until the potatoes are almost done, about 15 minutes. Add the milk, shrimp,
corn, salt, and pepper and simmer covered for 5 minutes. Stir a little of the
hot liquid into the egg yolks and stir the resulting mixture into the soup.
Simmer, stirring gently, until the soup thickens a little - do not boil. Serve
garnished with a poached egg if desired. Serves 4 to 6.
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If you live in the United States you have probably never eaten a fresh (never
frozen) shrimp unless you own a shrimp boat or know someone who does. The shrimp
in your fish market's cases was almost surely delivered frozen and thawed in the
store, so my advice is to buy your shrimp frozen and thaw it at home immediately
before you use it. You can even add them frozen to some dishes, including this
Vietnamese-style soup.
Hot and Sour Shrimp Soup
6-12 oz (170-335 g) thin rice noodles
5 cups (1.25 L) Vietnamese-style chicken stock (see below)
1 stalk lemon grass, bruised and coarsely chopped, or 1/2 tsp (2 ml) grated
lemon zest
12-16 oz (335-450 g) shrimp, peeled, shells reserved
Hot red or green chile pepper such as Thai bird, hontaka, or jalapeno, finely
chopped, to taste
1/4 cup (60 ml) lime juice
Salt and freshly ground pepper to taste
2 cups (500 ml) bean sprouts
2 scallions (spring onions), thinly sliced
1/2 cup (125 ml) fresh mint leaves
1/2 cup (125 ml) fresh basil leaves (Thai basil of possible)
1/2 cup (125 ml) cilantro (coriander) leaves
Bring 1 gallon (4 L) of water to a boil. Remove from the heat and add the
noodles. Soak until the noodles are tender, 5 to 10 minutes (see package
directions). Drain and divide the noodles between 4 to 6 individual soup bowls.
Meanwhile, simmer the stock, lemon grass, and reserved shrimp shells in a large
pot over moderate heat for 15 minutes. Add the hot chile and simmer for 5
minutes. Strain, discard the solids, and return the stock to the pot.
Immediately before serving, bring the stock to a simmer and add the shrimp, lime
juice, salt, and pepper and cook just until the shrimp are firm and opaque,
about 2 minutes. Divide the beans sprouts and scallions between the soup bowls
and ladle the soup into the bowls. Garnish with the fresh herbs. Serves 4 to 6.
Vietnamese-Style Chicken Stock
5 cups (1.25 L) canned low-sodium chicken broth
3-4 cloves garlic, crushed and peeled
A 2-inch (5 cm) piece of ginger, thinly sliced
2 whole star anise*
3 Tbs (45 ml) Asian fish sauce*
1 Tbs (15 ml) soy sauce
1 tsp (5 ml) sugar
* Available in finer supermarkets and Asian specialty shops
Combine all ingredients and bring to a simmer over moderate heat. Simmer covered
for 20 minutes. Strain, discard the solids, and return the stock to the pot.
Keep warm until ready to use, or store refrigerated or frozen. Makes about 5
cups (1.25 L).
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I have published seafood bisques before, but never one this easy. Next time you
need a delicious soup in a hurry, remember this recipe.
Quick Shrimp Bisque
1 1/2 lb (750 g) fresh or frozen shrimp, peeled
4 Tbs (60 ml) butter
4 Tbs (60 ml) grated onion
3 cups (750 ml) milk
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh parsley or chives to garnish
Chop the shrimp in a food processor, or run through a meat grinder, until
chopped into very small pieces. Heat the butter and onion in a 2 quart (2 L)
saucepan just until the onion becomes transparent. Add the shrimp and cook over
moderate heat, stirring constantly, until the shrimp has changed color. Add the
remaining ingredients except for the herb garnish and simmer over moderate heat
until the soup almost boils - do not boil. Serve immediately with a garnish of
fresh parsley or chives. Serves 4 to 6.
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This hearty soup can be served as a one-dish meal if you add some warm bread on
the side.
Quick Shrimp Soup
2 Tbs (30 ml) olive oil
1 onion, chopped
1 carrot, chopped
4 cups (1 L) chicken stock
1 package (10 oz, 280 g) frozen peas
1/2 tsp (2 ml) dried sage
1/2 tsp (2 ml) dried tarragon
12 oz (336 g) cooked shrimp, chopped
1/2 cup (125 ml) white wine
1/2 cup (125 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
Heat the oil in a pot over moderate heat and saute the onion and carrot until
tender but not brown, about 5 minutes. Add the stock, peas, sage, and tarragon
and simmer for 10 minutes. Puree the soup in an electric blender or food
processor and return to the pot. Add the remaining ingredients and simmer until
the shrimp are heated through. Serves 4 to 6.
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This simple yet rich soup cooks in one pot, making the cleanup as easy as the
cooking.
Shrimp and Corn Chowder
1 red bell pepper (capsicum), cored, seeded, and finely chopped
1 green bell pepper (capsicum), cored, seeded, and finely chopped
2 cups (500 ml) half-and-half or heavy cream
2 cups (500 ml) fish stock, bottled clam juice, or chicken stock
1 large baking potato, peeled and diced
1 cup (250 ml) fresh or canned corn kernels
1/2 lb (225 g) shrimp, peeled, deveined, and chopped
2 tsp (10 ml) lemon juice
1/2 tsp (2 ml) celery seeds
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Combine the peppers, half-and-half, stock, and potato in pot and bring to a boil
over high heat. Reduce the heat and simmer covered until the potatoes are
tender, about 10 minutes. Add the remaining ingredients and cook for an
additional 3 minutes. Serves 4 to 6.
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A "gumbo" refers to any soup or stew that is partially thickened through the use
of okra. If okra is not available in your part of the world then it may be
omitted, resulting in a less authentic but still wonderful version of a Southern
classic.
Shrimp and Oyster Gumbo
4 Tbs (60 ml) butter
1/2 lb (225 g) fresh okra, thinly sliced, or 1 10 oz. (280 g) package of frozen
okra, thawed and thinly sliced
1/2 cup (125 ml) finely chopped onions
1/2 cup (125 ml) finely chopped green pepper
1 tsp (5 ml) finely chopped garlic
1 Tbs (15 ml) all-purpose flour
4 cups (1 L) chicken stock
3 medium-sized ripe tomatoes, cored and coarsely chopped
6 fresh parsley sprigs and one large bay leaf, tied in a bundle with twine
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 lb (450 g) small raw shrimp, peeled and deveined
12 to 18 shucked oysters
1 tsp (5 ml) lemon juice
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) cayenne, or to taste
Melt half the butter in a heavy skillet over moderate heat and add the sliced
okra, stirring until the white "strings" produced by the okra disappear. Set
aside. Melt the remaining butter in a pot over moderate heat. Add the onions,
green pepper and garlic and cook for about 5 minutes. Add the flour and continue
to cook for 2 to 3 minutes, stirring constantly. Pour in the chicken stock and
stir using a wire whisk. Then add the okra, tomatoes, parsley bundle, salt, and
pepper. Bring to a boil, reduce the heat, and simmer partially covered for 30
minutes. Just prior to serving, add the shrimp and simmer for 5 minutes, then
add the oysters and simmer for 2 to 3 minutes or until the oysters become plump
and the edges begin to curl. Do not overcook the oysters. Stir in the lemon
juice, Worcestershire sauce, and cayenne. Remove and discard the parsley bundle.
Serves 6.
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Salads
If you are a fan of tart foods, feel free to add lemon or lime
sections to this refreshing salad.
Citrus Shrimp Salad
2 oranges
1 grapefruit
1 ripe avocado, peeled and thinly sliced
1 lb (450 g) cooked shrimp, peeled, deveined if necessary, and coarsely chopped
if large
Chopped lettuce for garnish
For the dressing:
1 cup (250 ml) sour cream
3 Tbs (45 ml) orange-grapefruit juice
Salt and freshly ground pepper to taste
Peel the oranges and grapefruit and cut out sections over a bowl to collect the
juices. Arrange the citrus sections, avocado slices, and shrimp attractively on
a bed of chopped lettuce. Whisk together the dressing ingredients using the
juice collected from sectioning the fruit and drizzle over the salad. Serves 4
to 6.
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This elegant salad is even quicker and easier to prepare if you buy frozen
cooked shrimp.
Classic Shrimp Salad
1 1/2-2 lbs (675-900 g) medium shrimp, peeled, deveined, and cooked
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) sour cream or yogurt
2 hard-cooked eggs, chopped
1 medium cucumber, seeded and chopped
3 Tbs (45 ml) slivered blanched almonds
3 Tbs (45 ml) chopped fresh chives such as parsley, chives, tarragon, or
combination of these
2 Tbs (30 ml) lemon juice
The grated zest of 1/2 lemon
Salt and freshly ground pepper to taste
Lemon wedges for garnish
Combine all the ingredients except the lemon wedges in a large bowl, tossing to
combine thoroughly. Serve chilled or at room temperature, garnished with lemon
wedges. Serves 4 to 6.
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The unusual combination of seafood, fruit, and nuts makes this a standout dish.
Shrimp and Apple Salad
2-3 cups (500-750 ml) chopped cooked shrimp
2 ribs celery, chopped
1 apple, cored and chopped
1/2 cup (125 ml) chopped walnuts, pecans, or pistachios
Lettuce leaves for garnish
For the dressing:
2/3 cup (160 ml) extra-virgin olive oil
3 Tbs (45 ml) red wine vinegar
1 tsp (5 ml) curry powder
Salt and freshly ground pepper to taste
Combine the shrimp, celery, apple, and nuts in a mixing bowl. Whisk together the
dressing ingredients in a separate bowl and pour over the shrimp mixture. Toss
to combine and serve on a bed of lettuce. Serves 4 to 6.
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Main
Dishes
This is one of my all time favorite seafood recipes. Actually, we
do this in the winter too because it tastes almost as good cooked under the
broiler as it does over charcoal.
Barbecued Shrimp
2 lbs (900 g) fresh shrimp, 16 to 18 to the pound
1 cup (250 ml) olive oil
2 Tbs (30 ml) balsamic or red wine vinegar
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) oregano
3 cloves garlic, finely chopped
3 Tbs (45 ml) fresh parsley, finely chopped
1 tsp (5 ml) hot sauce, or to taste (optional)
Salt and freshly ground pepper to taste
Peel and devein the shrimp, leaving the tail shell on. Combine the remaining
ingredients in a large bowl, stirring to combine. Add the shrimp and toss to
coat. Marinate at room temperature for about 2 hours, stirring every half hour.
Cook the shrimp over hot coals for two to five minutes (depending on the heat of
the fire), turn and cook an additional two to five minutes. Meanwhile, place the
marinade in a saucepan and heat over a high flame until the sauce starts to
bubble. Alternately, place shrimp in a single layer along with the sauce in a
large ovenproof baking dish and place under the broiler for three to five
minutes, basting occasionally. Turn the shrimp over and broil an additional
three to five minutes. Serve the shrimp in individual bowls along with some of
the sauce, or on plates with sauce on the side. The idea is to pick up the
shrimp by the tails and dip them in the sauce. Serve with hot Italian or French
bread for sopping up the extra sauce. Serves 4 to 6.
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This recipe comes from far-off Mozambique. Unless of course you are in
Mozambique, in which case I'm far-off. It is elegant in both its flavor and its
simplicity, and its appeal is further enhanced by the fact that the first
ingredient is everyone's favorite oxymoron.
Broiled Shrimp with Lemon Butter
1 1/2 to 2 lbs (0.75 to 1 Kg) uncooked jumbo shrimp, peeled (with the tail
section left on) and deveined
2 Tbs (30 ml) coarsely crumbled hot pepper flakes
3 to 4 cloves garlic, peeled and coarsely chopped
1 cup (250 ml) peanut or vegetable oil
1 tsp (5 ml) salt
8 Tbs (100 g) unsalted butter
1/4 cup strained fresh lemon juice
Rinse the peeled and deveined shrimp and pat completely dry with paper towels.
Combine the pepper flakes, garlic, oil, and salt in an electric blender or food
processor and process until the seasonings are pulverized. Combine the marinade
and the shrimp in a bowl, and toss to thoroughly cover the shrimp. Marinate at
room temperature for 2 hours, or in the refrigerator for at least 4 hours. Cook
the shrimp over charcoal, or under the broiler, turning them over once, until
they are pink and firm to the touch. Meanwhile, melt the butter in a saucepan
over moderate heat stir in the lemon juice. Place the cooked shrimp on a serving
platter and pour the lemon butter over them, or you may prepare individual
servings and serve the lemon butter in small bowls on the side. Serve at once.
Serves 4 to 6.
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If you like Cajun food, you'll love these shrimp. Don't be afraid to be liberal
with the cayenne because cooking the shrimp in their shells assures that they
won't be overly spicy.
Cajun-Style Shrimp
6 Tbs (90 ml) butter
4 - 6 cloves garlic, finely chopped
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) chopped fresh thyme, or 1 tsp (5 ml) dried
1 Tbs (15 ml) paprika
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 1/2 - 2 lbs (675 - 900 g) large shrimp in their shells
Melt the butter in a small saucepan over moderate heat and saute the garlic
until it is tender, about 3 minutes. Remove the pot from the heat and add the
lemon juice, thyme, paprika, cayenne, salt, and pepper. Using a sharp knife,
split the backs of the shrimp and devein them, leaving the shell intact. Combine
the shrimp with the marinade and toss to thoroughly coat. Refrigerate for 30
minutes to 1 hour. Remove the shrimp and discard the marinade. Grill directly
over hot coals until opaque and firm to the touch, about 2 minutes per side.
Serves 4 to 6.
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This dish hails from Trinidad where the influence of East Indian cooking is
evident. You can use a commercial curry powder if you prefer, but the curry
powder we make in this recipe is easy, authentic, and wonderful. In fact, you
might want to make a double batch of this curry powder and keep it on hand for a
quick and easy dinner in the future. Make it as spicy as you like by varying the
amount of red pepper flakes.
Caribbean Shrimp Curry
2 lbs (900 g) large raw shrimp, peeled and deveined
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) mustard seeds
2 tsp (10 ml) turmeric
2 tsp (10 ml) whole black peppercorns
1/2 tsp (2 ml) crushed hot red pepper (or to taste)
3 Tbs (45 ml) vegetable oil
1 cup finely chopped onions
1 Tbs (15 ml) finely chopped garlic
1 Tbs (15 ml) finely chopped fresh ginger root
2 cups (500 ml) finely chopped peeled, seeded fresh tomatoes, or canned
tomatoes, drained
1 cup water
Salt to taste
1/4 cup (60 ml) fresh lime juice
Combine the cumin, coriander, mustard, peppercorns, turmeric, and red pepper in
the jar of an electric blender and blend at high speed until the spices are
completely pulverized. (You may also crush them using a mortar and pestle, or as
I do, in a coffee grinder I use exclusively for grinding spices) Heat the oil in
a heavy skillet over moderate heat and add the onions, garlic, and ginger. Cook
for about 5 minutes, stirring frequently, until the onions are soft and
transparent but not brown. Add the pulverized spices and continue cooking and
stirring for 2 to 3 minutes, then add the tomatoes, water, and salt and bring to
a boil over high heat. Cook briskly for 2 to 3 minutes, stirring constantly,
until most of the liquid has evaporated. Add the shrimp and stir to combine them
with the vegetable and spice mixture. Reduce the heat to the lowest setting and
cover the pan, simmering for about 5 minutes until the shrimp are firm and pink
- do not overcook. Remove the pan from the heat and add the lime juice. This
dish is traditionally served with mango chutney and boiled rice. Serves 4 to 6.
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If you like spicy Szechwan-style food, you'll probably want to increase the
amount of red pepper flakes in this rather tame version.
Chinese Shrimp in Pepper Sauce
2 Tbs (30 ml) peanut or vegetable oil
4 scallions (spring onions), green and white parts, cut into 1/2-inch (1 cm)
pieces
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1/2 tsp (2 ml) red pepper flakes, or to taste
1 lb (450 g) shrimp, peeled and deveined
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) tomato ketchup
1 Tbs (15 ml) rice wine or dry sherry
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) dissolved in
2 Tbs (30 ml) water
Heat the oil in a wok or large, heavy skillet over high heat and fry the
scallions, garlic, ginger, and red pepper flakes for about 15 seconds. Add the
shrimp and cook, stirring constantly, until the shrimp are pink and firm, about
3 minutes. Add the soy sauce, ketchup, rice wine, sugar, salt, and pepper and
stir for 30 seconds. Add the cornstarch mixture and stir until the sauce
thickens, about 30 seconds. Serves 4 to 6.
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This classic Chinese dish can be made with just about any meat. I like it with
beef and pork, but shrimp is my favorite.
Chinese Shrimp with Oyster Sauce (Ching Chow Ho Yau Har Yan)
2 Tbs (30 ml) peanut or vegetable oil
1-3 cloves garlic, finely chopped
1/2 tsp (2 ml) grated fresh ginger
1/2 lb (225 g) shrimp, peeled and deveined
1/2 lb (225 g) snow peas (mange-touts), trimmed
1/2 cup (125 ml) fish stock, chicken stock, or water
2 Tbs (30 ml) oyster sauce
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) Chinese rice wine, dry sherry, or water
Heat the oil in a large heavy skillet over high heat and saute the garlic and
ginger for 30 seconds. Add the shrimp and snow peas and saute, stirring
constantly, for 1 minute. Add the stock and oyster sauce and cook covered until
the shrimp are opaque and firm to the touch, about 2 minutes. Stir in the
cornstarch mixture and cook until the sauce thickens, about 1 minute. Serves 4
to 6.
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This traditional Chinese dish would also be at home in a Western-style
breakfast.
Chinese Scrambled Eggs with Shrimp
1/2 lb (250 g) shrimp, peeled and deveined
1 tsp (5 ml) sherry
1/2 tsp (2 ml) cornstarch (cornflour)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
6 eggs, lightly beaten
Chopped cilantro to garnish (optional)
Combine the shrimp, sherry, cornstarch, salt, and pepper in a small bowl and
toss to combine. Allow to marinate for 10 minutes. Heat the vegetable oil in a
skillet over moderate heat and saute the shrimp for 2 to 3 minutes, until pink
and firm. Add the eggs and cook, stirring frequently, until desired degree of
firmness. Sprinkle with optional cilantro. Serves 3 to 4.
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These flavorful shrimp can also be served as a cocktail snack or as the first
course of a formal dinner.
Cuban Shrimp with Garlic and Rum (Camarones al Ajillo y Ron)
2-3 lbs (900-1350 g) large shrimp, peeled and deveined
1/2 cup (125 ml) light rum
1/4 cup (60 ml) lime juice
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste (optional)
1/2 cup (125 ml) olive oil
4-6 cloves garlic, finely chopped
1/2 cup (125 ml) fresh or dry bread crumbs
Chopped parsley for garnish
Combine the shrimp, rum, lime juice, cumin, salt, pepper, and optional cayenne
in a non-reactive bowl and marinate refrigerated for 1 to 2 hours. Place the
shrimp (discard the marinade) in a single layer in a baking dish or individual
ramekins. Heat the oil in a skillet over moderate heat and saute the garlic
until aromatic, 1 to 2 minutes. Spoon the oil and garlic over the shrimp and
sprinkle with the bread crumbs. Cook under a preheated broiler until the shrimp
are firm and opaque and the bread crumbs are deep golden brown, 8 to 10 minutes.
Sprinkle with chopped parsley and serve immediately. Serves 4 to 6.
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This flavorful and aromatic dish can be cooked in a pot over hot coals if you
prefer, but I like to give each diner their own individual pouch of still
bubbling shrimp.
Garlic Shrimp
1 1/2 - 2 lbs (675-900 g) raw shrimp, peeled and deveined
1/2 onion, chopped
3-4 cloves garlic, finely chopped
1/4 cup (60 ml) melted butter
1 8-oz (227 g) can sliced water chestnuts, drained
1 green bell pepper (capsicum), cored, seeded, and chopped
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Combine all the ingredients in a bowl, tossing to combine. Divide between 4 to 6
pieces of heavy-duty aluminum foil. Fold the foil over the food and crimp the
edges tightly to form pouches. Cook over hot coals until the contents are
steaming and the shrimp are cooked, about 15 minutes. Serves 4 to 6.
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Here is an Asian-style dish that is so quick and easy that you'll want to keep
the recipe handy for future reference.
Ginger Shrimp
1-1 1/2 lbs (450-675 g) raw shrimp, peeled and deveined
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) grated or finely chopped fresh ginger
1 Tbs (15 ml) sesame oil
1/2 tsp (2 ml) red pepper flakes, or to taste
2 tsp (10 ml) cornstarch (cornflour)
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) rice vinegar
1 tsp (5 ml) sugar
4-6 scallions (spring onions), chopped
1 cup (250 ml) snow peas (mange-touts)
Cooked white rice
Combine the shrimp, garlic, soy sauce, ginger, sesame oil, and red pepper flakes
in a bowl and toss to coat the shrimp. Let stand at room temperature for 15 to
30 minutes. In a separate bowl, stir together the cornstarch, chicken stock,
vinegar, and sugar. Heat a large skillet or wok over high heat and saute the
shrimp mixture, scallions, and snow peas until the shrimp turn pink and are
almost cooked through, about 3 minutes. Stir in the cornstarch mixture and cook,
stirring constantly, until the sauce has thickened, about 1 minute. Serve with
rice. Serves 4 to 6.
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In Greece feta cheese is not only used in salads. Here it provides a tangy
counterpoint to the shrimp and tomato sauce.
Greek Shrimp with Feta Cheese (Garides Saganaki)
2 lbs (1 Kg) shrimp, peeled and deveined
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 cup (250 ml) tomato puree or canned tomato sauce
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/4 cup (60 ml) ouzo or brandy (optional)
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2-inch (1 cm) cubes
Mix the shrimp with the lemon juice and let stand while preparing the sauce.
Heat the olive oil in a heavy skillet over moderate heat, and saute the onion,
scallions, and garlic for 3 minutes, until limp. Add the tomato puree and wine
and simmer for 15 minutes. In a separate pan, melt the butter and saute the
shrimp for 3 to 4 minutes. Add the ouzo or brandy and ignite it carefully,
shaking the pan gently until the flame dies down. Add the oregano and parsley
and toss to combine. Place the shrimp in the bottom of a 2-quart (2 L) ovenproof
dish, along with the juices from the pan. Pour the tomato sauce over the shrimp,
and top with the feta cheese. Bake in a preheated 375F (190C) oven for 10 to 15
minutes, until hot and bubbly. Serves 4 to 6.
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Although many traditional Indian dishes are fiery hot by Western standards, they
can all be tamed to suit palates accustomed to milder fare. This dish is an
example of how the spiciness can be adjusted to the taste of the cook.
Indian Shrimp Curry (Jhinga Kari)
1 lb (450 g) jumbo shrimp, peeled and deveined
1 Tbs (15 ml) cider vinegar
1 tsp (5 ml) salt
4 Tbs (60 ml) vegetable oil
1 medium onion, finely chopped
1 Tbs (15 ml) finely chopped ginger
2-3 cloves garlic, finely chopped
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) ground cumin
Cayenne pepper to taste (optional)
Freshly ground black pepper to taste
1 cups (250 ml) unsweetened coconut milk
Chopped cilantro (coriander leaves) for garnish
Combine the shrimp, vinegar, and salt in a bowl and marinate at room temperature
for about 20 minutes. Heat the oil in a large heavy skillet over high heat until
it is very hot. Saute the onion, ginger, and garlic until lightly browned, about
5 minutes. Add the turmeric, cumin, cayenne, and pepper and cook, stirring
constantly, for 1 minute. Add the shrimp along with the marinade and cook,
stirring frequently, until the shrimp are pink, about 1 minute. Add the coconut
milk and bring to a boil, stirring constantly. Reduce the heat and simmer
covered for until the shrimp are firm, about 3 minutes. Serve garnished with
chopped cilantro. Serves 4 to 6.
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I have published many Indian recipes over the years, but I don't recall ever
featuring seafood before. I should be shot for this oversight because, as a
nation surrounded by warm tropical waters on two sides, a wide variety of fresh
seafood is abundantly available.
Indian Shrimp with Lemon and Tomatoes (Jhinga Patia)
For the marinade:
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml) ground cumin
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
2 lbs (900 g) shrimp. peeled and deveined
1/4 cup (60 ml) ghee or vegetable oil
1 tsp (5 ml) black mustard seeds
2-3 cloves finely chopped garlic
1 medium onion, finely chopped
4-6 ripe tomatoes, cored and coarsely chopped
2 Tbs (30 ml) dark brown sugar
Chopped cilantro (coriander leaves) for garnish
Chopped, seeded jalapeno or other hot green chile
for garnish (optional)
Whisk together the ingredients for the marinade in a mixing bowl. Add the
shrimp, tossing to coat evenly, and marinate at room temperature for 30 minutes.
Heat the ghee in a large heavy skillet over moderate heat until it is very hot
and add the mustard seeds. Immediately add the garlic and onion and saute,
stirring frequently, until the onion is lightly browned, about 8 minutes. Drain
the marinade from the shrimp and add it to the skillet along with the tomatoes
and brown sugar. Cook, stirring frequently, for about 3 minutes. Add the shrimp
and cook, stirring frequently, until the shrimp are pink and firm, about 3 to 4
minutes. Garnish with chopped cilantro and jalapeno if desired. Serves 4 to 6.
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Although I treat it as a main dish here, this classic peel-it-yourself shrimp
dish from Venice also makes a wonderful appetizer. However you serve it, be sure
to include plenty of crusty bread for sopping up the sauce.
Italian Shrimp Venetian-Style (Scampi alla Veneziana)
1/2 cup (125 ml) extra-virgin olive oil
1 1/2 lbs (675 g) large shrimp in their shells
4-6 cloves garlic, finely chopped
2 tsp (10 ml) fresh thyme leaves
1/2 tsp (2 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Heat the oil in a large heavy skillet over high heat and saute the shrimp,
garlic, thyme, and red pepper flakes until the shrimp are pink and firm, about 4
minutes - do not overcook. Season with salt and pepper and serve garnished with
chopped parsley. Serves 4 to 6.
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I remember the first time I cooked shrimp over hot coals and promising myself
that I would never cook shrimp any other way after that. I haven't exactly been
true to my promise, but grilling remains one of my favorite ways to cook shrimp,
and this recipe makes them even more special.
Lemon Shrimp
2 lbs (1 Kg) large shrimp
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) chopped fresh parsley
1/4 cup (60 ml) fresh lemon juice
2 tsp (10 ml) dry mustard
4 cloves garlic, finely chopped
1 medium onion, finely chopped
Salt and freshly ground pepper to taste
Using a small pair of scissors or kitchen shears, snip open the backs of the
shrimp shells, leaving them on the shrimp. Combine all the ingredients in a
large bowl and toss to combine. Marinate for 10 to 30 minutes, refrigerated.
Cook the shrimp on a hot grill for 3 to 4 minutes per side. Serve immediately.
Serves 4 to 6.
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Let's not forget that Italy isn't the only place where people enjoy pasta. Here
is a Chinese-style dish similar to those enjoyed all over Asia.
Noodle Pancake with Shrimp and Vegetables
For the marinade:
1 Tbs (15 ml) peanut oil
1 Tbs (15 ml) rice wine or dry sherry
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour)
1 tsp (5 ml) finely chopped or grated ginger
1-3 cloves garlic, finely chopped
For the pancake and sauce:
1 lb (450 g) shrimp, peeled and deveined
1/2 lb (225 g) Chinese noodles or thin spaghetti
1 tsp (5 ml) sesame oil
4 Tbs (60 ml) peanut oil
1 tsp (5 ml) finely chopped or grated ginger
1-3 cloves garlic, finely chopped
2-3 scallions (spring onions), green and white parts, sliced diagonally
4 oz (110 g) snow peas (mange touts), trimmed
1 cup (250 ml) sliced mushrooms
1-2 red bell peppers (capsicums), cored, seeded, and cut into 1-inch (2 cm)
squares
Hot chile oil, red pepper flakes, or cayenne to taste (optional)
Whisk together the ingredients for the marinade in a bowl. Add the shrimp, toss
to coat with the marinade, and set aside. Cook the noodles in boiling salted
water until tender but firm ("al dente"). Drain, toss with sesame oil, and set
aside. Heat half the peanut oil in a large skillet, preferably non-stick, over
medium high heat. Add the cooked noodle, spreading them out in a uniform layer.
Cover and cook, shaking the skillet frequently to prevent sticking, until the
bottom is crisp and golden brown, about 5 minutes. Carefully invert the skillet
over a platter or flat lid and slide the pancake, brown side up, back into the
skillet. Continue to cook covered until the other side is crisp and brown, 3 to
4 minutes.
Heat the remaining peanut oil in a separate large skillet over high heat and
saute the ginger, garlic, and scallions, stirring frequently, for 1 minutes. Add
the shrimp, snow peas, mushrooms, and bell peppers and cook, stirring
frequently, until the shrimp are firm and opaque and the vegetables are
crisp-tender, 3 to 4 minutes. Slide the noodle pancake onto a serving platter
and spoon the shrimp mixture over the top. Serve immediately. Serves 4 to 6.
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This quick and easy stir-fry makes a complete meal when served with white rice.
Stir-Fried Shrimp with Ham and Peas
2 Tbs (30 ml) peanut or vegetable oil
3 scallions (spring onions), green and white parts, chopped
1 Tbs (15 ml) finely chopped fresh ginger
1/4 lb (110 g) prosciutto, Smithfield, or country ham, chopped
1 lb (450 g) small shrimp, peeled
1 cup (250 ml) fresh or frozen peas, thawed if frozen
1 Tbs (15 ml) dry sherry
Salt and freshly ground pepper to taste
Heat the oil in a large skillet or wok over high heat and saute the scallions
and ginger for about 10 seconds. Add the ham and cook, stirring constantly,
until lightly browned. Add the remaining ingredients and cook, stirring
constantly, until the shrimp are cooked, about 5 minutes. Serve with white rice.
Serves 4 to 6.
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In addition to its unusual combination of flavors and textures, this dish is a
cinch to prepare.
Shells with Tomato, Avocado, and Shrimp
3-4 large tomatoes, seeded and chopped
1-2 large avocados, peeled, seeded, and chopped
1 lb (450 g) cooked shrimp, peeled and de-veined
1/2 cup (125 ml) extra-virgin olive oil
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
1 lb (450 g) small shells or other pasta shape, cooked
according to package directions and drained
Combine all ingredients except the pasta in a large bowl and toss to combine.
Add the drained pasta and toss to combine. Serve immediately. Serves 4 to 6.
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À la nage is a French term meaning "swimming," and refers to dishes
with a large proportion of liquid - sort of a cross between a soup and a stew.
The secret to this dish is the shrimp stock made from the shells, so be sure to
buy shrimp with the shells on.
Shrimp à la
Nage
1 Tbs (15 ml) extra-virgin olive oil
1 1/2 lbs (675 g) large shrimp, peeled and deveined, shells reserved
2 shallots, finely chopped
2 Tbs (30 ml) brandy
2 cups (500 ml) chicken stock
4 cups (1 L) water
10 whole black peppercorns
2 Tbs (30 ml) finely chopped fresh ginger
1/2 tsp (2 ml) ground coriander
1 medium leek, white part only, cut into fine strips (julienne)
1 medium carrot, cut into fine strips (julienne)
1 small zucchini (courgette), cut into fine strips (julienne)
1/2 lb (225 g) fresh spinach leaves, cut into fine strips (julienne)
Chopped fresh chives for garnish
Heat the oil in a large pot over moderate heat and saute the shrimp shells and
scallions until the shells are bright pink and the shallots are tender but not
brown, about 10 minutes. Add the brandy and cook for 1 minute. Add the chicken
broth, water, peppercorns, ginger, and coriander and bring to a boil. Lower the
heat and simmer covered for 45 minutes. Strain the stock through a fine-mesh
strainer or through two layers of cheesecloth (muslin) and return to the pot.
Bring the stock to a simmer over moderate heat and add the shrimp, leek, carrot,
and zucchini. Simmer just until the shrimp turn pink and begin to curl, about 3
minutes. Meanwhile, divide the julienned spinach between 4 to 6 soup bowls.
Arrange the shrimp over the spinach and ladle the remaining stock and vegetables
over the shrimp. Garnish with chopped chives. Serves 4 to 6.
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As any of my friends will tell you, there are two things I love to do. I love to
sing, and I love to eat. Unfortunately, people who have heard me sing say they
would rather hear me eat. Two of my favorite things to eat in between arias are
shrimp and scallops, and this recipe has both.
Shrimp and Scallop Brochettes
1/2 cup (125 ml) packed fresh basil leaves
2 tsp (10 ml) fresh rosemary leaves or 1 tsp (5 ml) dried
2 cloves garlic
1/4 cup (60 ml) dry white wine, vermouth, or water
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
16 medium shrimp, peeled and deveined
16 large sea scallops
Combine the herbs, garlic, wine (or water), olive oil, and salt and pepper in an
electric blender or food processor and puree until smooth. Pour half the herb
sauce in a bowl and add the shrimp and scallops, tossing to coat thoroughly.
Alternate shrimp and scallops on skewers and grill or broil for 5 to 8 minutes,
turning once or twice, until slightly browned on the outside edges and the meat
has turned opaque. Brush the reserved herb sauce over the brochettes and serve
immediately. Serves 4.
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Confusion abounds regarding the difference between the Creole and Cajun cooking
of Louisiana. Owing to their sharing of the same indigenous food products, the
two styles of cooking have much in common, however, the styles of preparation
differ. Cajun cooking is the tradition developed by the Acadian refugees who
arrived from Canada, while Creole is a term applied to the fusion of the cooking
styles which evolved from French, Spanish, African, and Native American cooking
traditions. Regardless of its history, this dish is a genuine winner.
Shrimp Creole
For the shrimp stock:
3 lbs (1.35 Kg) shrimp with heads and shells
4 cups (1 L) water
1 medium onion, coarsely chopped
1 rib celery, coarsely chopped
2 cloves garlic, crushed
1 bay (laurel) leaf
1 tsp (5 ml) whole black peppercorns
Salt to taste
For the sauce:
1/4 cup (60 ml) olive oil
2 cups (500 ml) finely chopped onions
1 cups (250 ml) finely chopped celery
1 cup (250 ml) finely chopped green bell pepper (capsicum)
2 - 4 cloves garlic, finely chopped
1 bay (laurel) leaf
1 Tbs (15 ml) dried thyme
1 Tbs (15 ml) dried basil
1 tsp (5 ml) cayenne pepper, or to taste
3 cups (750 ml) chopped canned tomatoes with their liquid
2 tsp (10 ml) sugar
Salt and freshly ground pepper to taste
Cooked white rice
Peel and devein the shrimp and remove the heads. Refrigerate the peeled shrimp
until ready to use. Combine the shrimp heads and peels along with the remaining
ingredients for the stock in a pot and bring to a boil over high heat. Simmer
covered over low heat for 3 to 4 hours. Strain the stock and reserve the liquid.
Add more water if necessary to make 2 1/2 cups (625 ml) of liquid.
Heat the olive oil in a large pot over high heat and saute the
onions until golden brown, about 10 minutes. Add the celery, bell pepper, and
garlic and cook 5 minutes, stirring occasionally. Add the bay leaf, thyme,
basil, cayenne pepper, and about 1/2 cup (125 ml) of the reserved shrimp stock.
Simmer uncovered over medium heat for about 5 minutes, stirring frequently. Add
the tomatoes, sugar, and 2 cups (500 ml) of the shrimp stock. Simmer uncovered
for 30 minutes, stirring occasionally. The sauce may be covered and refrigerated
for 24 hours to improve the flavors, or may be served immediately. Using either
method, bring the sauce to a boil, remove from the heat, and stir in the
reserved peeled shrimp. Let the pot sit covered until the shrimp are cooked
through, 5 to 10 minutes. Adjust the seasoning with salt and pepper. Serve over
cooked white rice. Serves 6 to 8.
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The subtle flavor of olive oil stands out when combined with other equally
subtle ingredients, and nothing tastes better with olive oil than not-so-subtle
garlic. This dish represents a happy marriage of mild and bold flavors.
Shrimp in Green Sauce
1/4 cup (60 ml) extra-virgin olive oil
3 - 4 cloves garlic, peeled and cut in half
1 - 1 1/2 lbs (450 - 675 g) large shrimp, peeled and deveined
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) chopped parsley
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine or vermouth
1/2 cup (125 ml) water
Heat the olive oil in a large skillet over moderate heat and saute the garlic
until lightly browned. Remove the garlic from the oil and chop finely. Add the
shrimp to the skillet and cook covered for 5 minutes. Remove the shrimp from the
skillet and stir the flour into the oil. Add the chopped garlic, parsley, salt,
and pepper, stirring to combine. Stir in the wine and water and simmer uncovered
for 5 minutes, stirring frequently. Return the shrimp to the skillet and heat
through. Serves 4 to 6.
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This classic American sauce is often served with lobster, but as this dish
demonstrates, it is equally at home with lesser forms of seafood.
Shrimp Newburg
4 Tbs (60 ml) butter
1 1/2 - 2 lbs (675-900 g) shrimp, peeled and deveined
1/4 cup dry sherry or Madeira wine
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) nutmeg
3 egg yolks
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
Cooked white rice (optional)
Melt the butter in a saucepan over low heat. Add the shrimp and cook for 2 or 3
minutes, stirring frequently. Add the sherry, paprika, and nutmeg, and cook an
additional 2 minutes. Beat the egg yolks and the cream together and add them to
the pot. Heat until thickened, stirring constantly, and DO NOT BOIL. Serve over
cooked rice if desired. Serves 4 to 6.
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Shrimping has been a major industry in the low-country of the Carolinas and
Georgia for hundreds of years, and the shrimp are so succulent and plentiful
that they are frequently served for breakfast. Here is a savory dish suitable
for brunch, lunch, or as the centerpiece of a classic low-country dinner:
Shrimp Pie
3 slices white bread, torn into small pieces
1 cup (250 ml) milk
2 cups cooked shrimp, peeled and deveined
3 eggs, beaten
2 Tbs (30 ml) melted butter
1 bell pepper (capsicum), seeded and finely chopped
2 ribs celery, finely chopped
1/2 tsp (2 ml) paprika
Salt and freshly ground pepper to taste
Soak the bread in the milk in a large mixing bowl for 10 minutes. Mash with a
fork and stir in the remaining ingredients. Pour into a lightly greased baking
dish and bake in a preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.
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As with many Thai dishes, this one combines strong, distinctive flavors in a
symphony of contrasts.
Thai Shrimp Curry
2 cans (14 oz, 392 g each) coconut milk
2-3 Tbs (30-45 ml) red curry paste*
2 Tbs (30 ml) fish sauce*
2 Tbs (30 ml) brown sugar
1-2 lbs (450-900 g) medium shrimp, peeled
2-3 cups (500-750 ml) pineapple chunks
4 oz (125 g) snow peas (mangetouts), trimmed
1 red bell pepper (capsicum), cored, seeded, and cut into thin strips
1 hot red or green chile pepper, seeded and chopped (optional)
1 Tbs (30 ml) lime juice
Salt to taste
Whole fresh basil leaves, whole fresh mint leaves, and chopped dry-roasted
peanuts for garnish
Cooked white rice
* Available in finer supermarkets and Asian specialty shops
Carefully remove the lids from the cans of coconut milk without shaking them.
Spoon about 1 cup of the thick (or even solid) "cream" from the tops of the cans
and place in a large, heavy pot with the red curry paste. Bring to a boil over
high heat and cook, stirring frequently, until the cream separates into colored
oil and coconut solids, about 8 to 10 minutes. Stir in the remaining coconut
milk, fish sauce, and brown sugar and simmer for 5 minutes. Add the shrimp and
pineapple and bring back to a simmer over moderate heat. Cook until the shrimp
is almost done, 3 to 4 minutes, and add the snow peas, bell pepper, and optional
hot pepper. Cook until the vegetables are crisp-tender, about 2 minutes. Remove
from the heat and stir in the lime juice and adjust the seasoning with salt if
necessary. Garnish with whole basil leaves, mint leaves, and chopped peanuts and
serve with white rice. Serves 4 to 6.
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Here is a tasty alternative to the standard American shrimp cocktail. The
combination of mint, basil, and cilantro in this recipe gives it a truly unique
flavor, so please be sure to use nothing but fresh herbs.
Thai Shrimp Salad
1 lb (450 g) large shrimp
1 stick lemon grass* (optional)
1 1/2 cups (375 ml) water
1/2 lemon
3 Tbs (45 ml) lime juice
1 Tbs (15 ml) fish sauce*
Crushed red pepper flakes to taste
1/2 red bell pepper (capsicum), seeded and cut into very thin strips
1/2 red onion, very thinly sliced
3 Tbs (45 ml) each roughly chopped fresh mint, basil, and cilantro (coriander
leaves)
Salt and freshly ground pepper to taste
For garnish: lettuce leaves, cilantro (coriander leaves), orange slices, lime
wedges
*Available in finer supermarkets and Asian specialty shops
Peel and devein the shrimp and set aside. Smash the optional lemon grass with
the flat of a large knife and cut into 1-inch (2 cm) pieces. Combine the water
and lemon grass in a saucepan and bring to a boil over high heat. Squeeze the
1/2 lemon juice into the water and add the rind. Boil for 2 minutes and add the
shrimp. Boil the shrimp for 2 minutes and drain immediately. Discard the lemon
grass and lemon rind. Combine the shrimp, lime juice, fish sauce, red pepper
flakes, red pepper strips, sliced onion, chopped herbs, salt, and pepper, and
toss to combine the ingredients. Serve hot, chilled, or at room temperature on a
bed of lettuce leaves and garnish with cilantro, orange slices, and lime wedges.
Serves 4 to 6.
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Joe
Barkson has been writing and publishing under the pen name "The
Chef at Worldwide Recipes" since 1998. He came to food writing
late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive
international travel during his formative years, and this
accounts for the emphasis on world cuisine in his choice of
recipes and themes. Twice married and currently happily single,
he lives in rural Georgia with a hyperkinetic schipperke that
answers to Cooky when the mood strikes him.
