Made anything yummy with shrimp lately?

[yorkshirepud]

Hi Guys,

Good weekend being had by all I hope.

Shrimp is on the menu for dinner tonight and I am searching for some new ideas on how to prepare them. Lately, I have been making a lot of Indian recipes with shrimp, and unless I find something different throughout the day, I will likely go that route again.

So, have any of you made any to do for recipes lately using shrimp. I'm craving a nice tomato based something, but am open to any options.

Thanks.
YP

[Kayaksoup]

How about soemthing like this? I haven't tried it, but it comes highly reccomended


Shrimp Scampi with Roasted Asparagus
4 tspn. olive oil
12 med. garlic cloves, crushed
1 c. dry red vermouth
2 c. diced tomatoes
1 1/2 lb. large shrimp, shelled and deveined
1 c. chopped FRESH parsley
Several drops hot pepper sauce
salt
fresh ground pepper
1 lb. fresh asparagus
1 Tbsn + 1 tspn. oil

Shrimp Scampi directions: Heat olive oil in a nonstick skillet over med. high heat. Saute the garlic for a few seconds, then add the red vermouth and tomatoes. Cook for 5 min. Add the shrimp and parsley, and cook for 3 min., or until shrimp are pink. Season with hot pepper sauce, salt, and pepper to taste. Divide between 4 plates

Roasted Asparagus Directions: Cut or snap off 1 inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2 inch pieces( you should have approx. 5 cups) Line a baking tray fail and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with oil and seasonings. Spread the asparagus into a single layer and roast in the over for 5 min. Roll the asparagus in the oil to recoat and roast 10 more min. for thick spears, 5 more min. if they are thin spears. Remove from the oven and serve with the shrimp.

I hope you enjoy and let me know what you think. Good luck in finding your favorite shrimp scampi recipe (posted by JaKeSept1501)

[Deanna]

Looks like most all of my tried & true shrimp recipes are Asian. I have one for Mexican Shrimp Cocktail, but I don't think that's a suitable fall dinner. The following is so so good, you may wish to give it a try sometime.


* Exported from MasterCook *

Thai Shrimp

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entrees - Seafood Thai


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- minced
2 teaspoons fresh ginger -- minced
1 teaspoon minced garlic
1 teaspoon fish sauce -- (nuoc mam or nam pla)
1/4 teaspoon salt
2 Thai chilies -- chopped
1 pound medium shrimp -- peeled and deveined
2 teaspoons vegetable oil
1 cup unsweetened coconut milk
1/4 cup chopped fresh cilantro

Combine onion, ginger, garlic, fish sauce, salt chilies, and shrimp in a medium bowl. Let stand 20 minutes.

Heat oil in large skillet over high heat. Add shrimp mixture; stir-fry until opaque. Stir in coconut milk; cook 2 minutes.

Sprinkle with cilantro and serve with cooked rice.

Source:
"http://www.lhj.com"

- - - - - - - - - - - - - - - - - - -

Per serving: 294 Calories (kcal); 19g Total Fat; (56% calories from fat); 25g Protein; 7g Carbohydrate; 173mg Cholesterol; 312mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 2741 0

[yorkshirepud]

Oohhh Kayla, that look yummy but I don't have enough garlic. Definately gonna to try it though sometime next week. Thanks!

Deanna, your recipe looks good too. Definately an option.

Decisions huh? :rolleyes:

[tuff2000]

actually we did have the Spanish Sherried Shrimp this week. I had read some fantastic reviews of it on this board, so we finally got around to making it. If you don't have the recipe, I do believe it is on the recipe finder, but I got it originally from the CL annual 2000. Anyhow, it does have a tomato base and it was delicious with rice pilaf. Another recommendation that I have is the Shrimp Fra Diavolo from the CL complete. This is becoming quite a regular in our menu rotation:) Hope this helps:)
Tara

[yorkshirepud]

tuff2000, that Spanish Sherried Shimp is one of my favs too. Haven't done it in a few months though, so I may go that route. I think I've done the Shrimp Fra Divaolo, can't remember. I'll check it out. Thanks.

[bmonczka]

Not to make the decision more difficult! I tried this last week from Martha Stewarts new FOOD magazine and it was really good. You could lighten it without the oil and finding a lighter sausage. I didn't bother this time! I did substitute a package of yellow (spanish rice) that comes with the seasonings etc in it.. instead of the reg. white rice and it gave it a nice color and really good flavor.

From Everyday Food Oct. 2003

Shrimp Jambalaya

1 TBL canola oil
6 oz. andouille sausage, halved lengthwise and sliced into 3/4-inch thick pieces
1 med. onion diced
1 green bell pepper, ribs and seeds removed, diced
3 stalks celery, diced
2 garlic cloves, minced
Coarse salt and pepper
2 tsp paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 pound medium shrimp (about 30), peeled, deveined and tails removed
1/2 cup thinly sliced green onions for garnish

1. Heat oil in large skillet over med-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant; about 1 minute.
2. Add tomatoes, rice and 3 cups water to skillet; cover and simmer over med. heat until rice is cooked and has absorbed all water, about 15 minutes.
3. Add shrimp to skillet, and cook covered until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt annd pepper as desired. Serve hot, garnish with scallions.

Nut. Info: 457 calories, 14.8 g fat, 30.6 g protein, 49.3 g carb, 3 g fiber.

[Leonard]

Thanks for the review of Martha's recipe. It's on the menu this week.

[KathrynY]

How about Moroccan Pan-Roasted Seafood (http://community.cookinglight.com/showthread.php?s=&threadid=47086&highlight=moroccan+AND+seafood) - it's from the Whole Foods Market Cookbook, and has an Indian flavor to it. I think you could chop and marinate some tomatoes in with the bell peppers and it would be lovely. :)

[yorkshirepud]

Thanks for all the ideas everyone. I actually decided to put the shrimp dish on hold as I really want to make the Shrimp Scamp posted by Kayaksoup. I'm grocery shopping tomorrow so will stock up on garlic.

But, I've got lots of ideas and lots of shrimp, so all of your suggestions will certainly be tried at some point over the next weeks.

Cheers as always.
YP

[Kayaksoup]

I have that Scampi on the menu for later in the week so I would love to have a review. JaKeSept1501 posted it for me to try on the Shrimp Scampi thread.

[ssusan]

This is wonderful. I have made it with young green beans or snap peas and it is great as well.
-Susan

* Exported from MasterCook *

Pasta with Shrimp & Snow Peas

Recipe By : The Chicago Tribune Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Garden Seafood - Shrimp

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds raw large shrimp -- shelled & deveined
1/2 lb fettuccine -- or other pasta
1/2 cup sun-dried tomatoes -- sliced thin
1 pkg (6 oz.) frozen snow peas -- I would use fresh
1 cup whipping cream
1/2 cup dry white wine
1/4 cup olive oil
3 green onions -- chopped
2 cloves garlic -- minced
1 Tb dried basil -- or 1 T fresh
Salt and pepper

1. Thaw snow peas and pat dry. (I used fresh)
2. Start water for pasta. Heat olive oil to medium heat in large skillet or wok. Add shrimp, saute until just pink, 3-4 minutes. Remove shrimp from oil with a slotted spoon and set aside in a
serving bowl.
3. Add tomatoes, green onions, garlic and basil. Saute until onions are tender, about 3 minutes. Add wine and saute 3 more minutes. Add cream, peas, basil. Cook over medium heat until slightly thickened, about 3 more minutes. Add back the shrimp, salt & pepper to taste, and heat through.
4. Meanwhile, cook pasta al dente. Drain and place in a large serving bowl. Add the shrimp mixture to the pasta. Toss and serve. Makes 4 servings.



- - - - - - - - - - - - - - - - - -

NOTES : Substitutions: Instead of shrimp, use 1 pound of scallops, or 2 boneless chicken breasts cut into small strips. Instead of snow peas, use chopped broccoli. I used fat free 1/2 and 1/2 and it was fine.