Shrimp are any of several small, long-tailed, chiefly marine crustaceans used as food.
Fiesta Shrimp Cocktail
Serve this pretty shrimp appetizer in a cocktail glass for a fun presentation at your next party.
Poached Shrimp with Spicy Mayo and Garlic Breadcrumbs
A twist on shrimp cocktail that makes the perfect party starter. To eat, guests dip each shrimp in the spicy mayo and then in the breadcrumbs.
Herbed Shrimp and Tomatoes
An refreshing appetizer recipe for any occasion. Shrimp cocktail is extra divine when cherry tomatoes and fresh basil are tossed in just before serving.
10 Things You Didn’t Know About…Cooking Shrimp
The larger the shrimp , the more likely ..... world’s largest shrimp cocktail . It weighed in ..... thousand pounds of shrimp , 127 pounds of ..... a large bag of frozen shrimp and thawing them ..... Add 1 lb. of peeled shrimp in a single layer
Spicy Shrimp Cakes – All Killer, No Filler
I love Asian-style fish or shrimp cakes, but almost never order them at restaurants, and the reason is a little thing called “food cost. “While the best tasting, and textured shrimp cakes are made with pure shrimp , chefs have always added some type of cheap, starchy filler to make the dish more profitable. Oh sure, they call it a “binder,” but make no mistake, it’s there to stretch a pound of shrimp into two pounds of cakes. Home cooks have been known to do the same thing, for pretty much the exact same reasons, but if you want to enjoy shrimp cakes in their most pure form, I encourage you to give this a try. It only takes a few minutes to put together, assuming you have a food processor, but even if you don’t, they can still be yours. You’ll just need to pile up your ingredients on a cutting board, and using a large knife or cleaver, chop until you get a paste, which will take less time and effort than you expect. Maybe five minutes of the ol' choppa choppa, and you should have something very similar to what I achieved. You can play around with the flavorings here, and it’s not a bad idea to cook a small piece of the mixture to test for spiciness, salt, etc. And please, don’t overcook these. They only need a minute or two per side. Even if they are a little translucent inside, as they sit for a minute on the paper towel, they will finish cooking through. I really hope you give these a try soon. Enjoy! Ingredients for 8 appetizer sized portions: NOTE: I made mine with 24-ounce of shrimp , but since it’s generally sold in pound units, these ingredients are for a two-pound batch 2 pounds raw peeled and deveined shrimp 1 rounded tablespoon finely crushed garlic 2 tablespoons chopped cilantro leaves and stems 1 or 2 teaspoons sambal chili paste, or freshly minced hot peppers 1 teaspoon kosher salt (you can always start with 3/4 teaspoon, then cook some to taste, and adjust) 1/2 teaspoon fish sauce 1 teaspoon brown sugar 1/2 teaspoon turmeric pinch of cayenne Panko breadcrumbs as needed vegetable oil for frying
Wild for Shrimp : Cook Once, Eat Twice
segments for Better TV ). Why shrimp ? It’s a solid protein to turn ..... I recommend buying precleaned ( deveined ) shrimp with tails on to make dinner prep more convenient. Buying the shrimp raw (as opposed to precooked
How to Make Cajun Seafood Gumbo
gonna start with 12 ounces of fresh or frozen peeled and deveined shrimp . If you use frozen, be sure that is been thawed ..... simmer, cover it for about 5 more minutes until the shrimp turn opaque and oyster kind of crawl at the edges that'slet it simmer, cover it for about 5 more minutes until the shrimp turn opaque and oyster kind of crawl at the edges that's how we're gonna know that they're nice and done. So, just
How to Make Shrimp Scampi
I'm Judith. Well today, we're making shrimp scampi style, yes, one of my favorites ..... the ingredients on these is 24 large shrimp , half a teaspoon of salt, 2 tablespoons ..... Lovely flavors we have there for our shrimp . So, in a large skillet next to us-Hi everyone, I'm Judith. Well today, we're making shrimp scampi style, yes, one of my favorites, very quick and easy to do. So, the ingredients on these is 24 large shrimp , half a teaspoon of salt, 2 tablespoons of unsalted butter, 2 tablespoons of extra virgin olive oil, 3 tablespoons of minced garlic, 1/3 of cup of minced shallots, 2 cups of dry white wine, 3 tablespoons of lemon juice, half a teaspoon of salt, 1 tablespoon of finely chopped Italian parsley, and 2 teaspoons of snipped fresh thyme. Lovely flavors we have there for our shrimp . So, in a large skillet next to us, we're gonna get it on a medium heat, and we're gonna add in our butter and olive oil. There you go. We'll let that melt, and while that is melting, Let's get our shrimp . Now, this has been peeled and deveined, but we've left the tail on. So, that's that, and we're gonna just season it with some of salt right there. So, give that a good stir. Get all that salt on our shrimp , fantastic, all right, we'll set that aside. So, as this is melting nicely, we're then gonna in or minced garlic first ofup there for about 3 minutes. Now, it's time add in our shrimp . So, in there goes, fantastic, and to that we're also gonna add in our wine, wow, those flavors, so intense and so beautiful. Lemon juice goes in there of course, lovely little bit of citrus with our shrimp and half a teaspoon of salt. So, now it's all in there, we're gonna bring it to the boil, and it's nearly boiling up there. Once this is brought to the boil, we're then gonna reduce the heat and let it simmer for about 2 to 3 minutes turn opaque. Don't overcook the shrimp . One of my [unk], we just want our shrimp nice and opaque. So, as it's boiling now, we'll reduce that heat, and let is simmer there for 2 to 3 minutes, and you can give it a turn too. Okay, it's been about 2 to 3 minutes and our shrimp is done. So, with the slotted spoon, make sure we let go of all the excess liquid, and we'll just plate thatthat reduces down and that's gonna be the perfect sauce for our shrimp and we'll do that for about 15 minutes. So, this lovely sauce for our shrimp is now done. You can see it's thickened. It's reduced for to about a cup, and that is looking very, very good. So, last, but not that least, let's add in our herbs. In there go, the thyme in there too. Give that a good stir, and then to that, let's just add in some of those shrimp and get that all covered up nicely with the herby sauce. Wow, that impressive and it's a quick dish to make at
How to Boil Shrimp
gonna be showing you how to make boiled shrimp with spicy mayonnaise. This is a fantastic ..... tablespoon of water and 1 pound of medium shrimp peeled and deveined. Alright, so first ..... for the moment. Now, here we have our shrimp . They are peeled. They are deveinedJudith. Well today, I'm gonna be showing you how to make boiled shrimp with spicy mayonnaise. This is a fantastic appetizer or a nice dish to serve at a party. So, what you'll need for this is 2 very fresh organic egg yolks, 1 tablespoon of hot mustard powder, 1 teaspoon of fresh lemon juice, 1 cup of canola oil, salt, white pepper, 1 tablespoon of water and 1 pound of medium shrimp peeled and deveined. Alright, so first of all, let's work on our mayonnaise. Now, I love doing homemade mayonnaise. The key iswe'll see that aside for the moment. Now, here we have our shrimp . They are peeled. They are deveined. Now, if you wanna actually leave peel on that's fine too because actually the peel contains a lot of flavor, but for now we've taken off the peel and I've left the tails on, but that's really just for aesthetic reasons. If you prefer the tail off, that's fine too. Now, to the side of me, I have a big putt of boiling water. That's nice and boiling there. We wanna add our shrimp to the boiling water. Now, literally, ounce our shrimp starts becoming pinky peachy color they're done, they're ready. Do not overcook your shrimp . That's like the worse thing you can do. So, please, once they've become pink, that's all they need, get them out of their and that's fine and before you handle your shrimp or when you're cooking, make sure it's nice and cold on ice before you put it in the water. Alright, so, let's get these guys in there and as I said that's gonna cook up pretty quickly, couple of minutes, maybe 3 minutes max. We're gonna plate that, serve it with the mayonnaise and that will be it. We'll I've turned the heat off. Shrimp are done. They've become a nice pinky peach color and that's what know. So, let's drain off these and serve up athat at home. So there you go, there's a few of our shrimp onto the plate and we'll just serve that with some of these beautiful creamy mayonnaise. Oh, that is just perfection. There you go, that is one beautiful dish. That's how you make boiled shrimp with spicy mayonnaise.
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Warm Shrimp Cocktail
and refrigerate at least 2 hours. Place shrimp in a zip loc bag with the juice, sauce ..... and spray a grill basket with Pam. Drain shrimp and sprinkle with salt and pepper. Grill ..... a grill, you can broil or pan fry the shrimp .
Roasted Shrimp Cocktail
Roasted Shrimp Cocktail is an easy and elegant appetizer for a special occasion. Roasting the shrimp and adding a touch of Spanish smoked paprika gives the shrimp an extra bump of flavor. Last week,... Continue Reading
Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce
salt and pepper-seasoned sauteed jumbo shrimp . Bay scallops are great, of course, but I think shrimp is more accessible for the masses ..... skillet. Pat 1lb peeled and deveined jumbo shrimp dry with paper towels then season
How to Make Sushi Rice
avocado slices; flake-style imitation crabmeat; smoked salmon (lox-style); and/or small peeled, deveined, and cooked shrimp ) 1 recipe Honey-Ginger Sauce Directions Lay nori on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup
mother's rich pecan-crusted chicken, or the hefty slow cooker stew ladled out every Christmas Eve. Maybe it's that creamy shrimp pasta skillet or simple but special baked ham relatives always want for lunch the day after. Or the fast, festive tenderloin
chicken breasts, salmon steaks and turkey tenderloins; fire-roasted corn on the cob or foil-wrapped veggies; skewered shrimp and satays; campfire skillet breakfasts--everything from appetizers to entrees to side dishes--even grilled desserts