Help! Need to use shrimp and I have no stove...

[Fig]

Well, I do have a lovely new range actually, but it is not installed yet. I had planned to try the bulgur risotto recipe with garlic shrimp from Mar CL tomorrow, but now I have no range. Any ideas for a shrimp dish I can make in a toaster oven, CrockPot, or microwave? I hate to waste a pound of shrimp! Thanks in advance for any suggestions...

Sarah

[Canice]

How big is your toaster oven?
Here are three I copied from the BB, all of which got rave reviews. I made the NY Times one for Christmas and I loved it (should have gotten a gift certificate for bypass surgery in my stocking!)

Healthy Coconut Shrimp

butter-flavored cooking spray
1/3 cup cornstarch
1/2-1 teaspoon ground red pepper
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon lime juice
3 egg whites
1 cup shredded coconut flakes
1 1/2 lbs large raw shrimp, peeled and deveined, rinsed and patted dry

Preheat oven to 425 degrees. Spray a large baking sheet with butter flavored cooking spray.

In a small bowl, combine cornstarch, pepper and salt.

In a small microwave safe dish heat up honey approximately 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.

Place coconut in a thin layer on a pie plate or other relatively flat dish.

Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut. Then place on the baking sheet.

Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Scampi from the New York Times Cookbook by Craig Claiborne(Serves 4)
6 tablespoons butter
1/4 c. olive oil
2 T. chopped parsley
2 garlic cloves, minced
1/2 tsp. salt
2 T. lemon juice
1 pound large shrimp

1. Preheat the oven to 450 F.
2. Melt the butter and add the olive oil, parsley, garlic, salt and lemon uice. Mix well.
3. Shell and devein the shrimp, leaving the tails attached. Split down the inside lengthwise, being careful not to cut through the shrimp. Spread open to simulate butterflies.
4. Place in a shallow baking pan, tail end up. Pour sauce over all. Bake for 5 minutes. Place under broiler for 5 minutes longer to brown.
Notes: I usually serve this with pasta, like vermicelli or angel hair. Also, if you're lucky enough to live by a friendly fishmonger, the local fish market here will devein the shrimp and split the shells so that you quickly peel them off, for only a dollar more per pound. If I'm making this for a crowd, I always avail myself of that luxury.



SPICY BAKED SHRIMP
1/2 cup olive oil
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon soy sauce
Pinch of cayenne pepper
1 pound uncooked large shrimp, shelled, deveined

Lemon wedges
French bread

Combine first 7 ingredients in 9x13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.

Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with French bread.

[lindrusso]

Here is a recipe that someone posted recently and here's a link (http://community.cookinglight.com/showthread.php?s=&threadid=66534&highlight=jambalaya) if you'd like to read the reviews on this recipe. Personally, I would do shrimp and sausage (jambalaya without sausage just doesn't seem right :) ) and skip the chicken, but any combo of meats will do.

Hmmm...it calls for cooked rice. Maybe you can cook the rice in the microwave? Maybe one of those minute rice bags?

Crockpot Jambalaya

12 oz boneless, skinless chicken breats
2 green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced (I used about 8, crushed)
1 14-1/2 oz can whole tomatoes
1/3 cup tomato paste
1 can beef broth
1 Tbl dried parsley
1 1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp Tabasco sauce
1 tsp cayenne pepper
1/2 tsp salt
1 lb. shelled shrimp (or 1/2 lb low-fat smoked sausage) I used spicy lean turkey sausage.
3 cups cooked rice

Cut chicken into 1-inch pieces. Add all ingredients except shrimp and rice to Crock-Pot I DID include the sausage. Cover; cook on Low 8 to 10 hours (High: 3 to 4 hours). Add shrimp last 15 to 30 minutes of cooking. Stir in rice when ready to serve. 6 servings (big servings!)

Good luck. If all else fails, can you freeze the shrimp for later?

Alysha :)

[Leonard]

I don't know if you have access to a grill but that's how I would cook them. Marinate them and soak some wooden skewers or use a grill basket. If you have a rice cooker would cook serve them over that or some rice mixes can be microwaved. Just a thought!

[Aubergine]

funny you should bring this up, because i was thinking of starting a microwave cooking thread and decided against it because too few people do any real cooking with theirs. i was fortunate to know the authors of both of these books, and have long used mine for more than reheating. btw, Kafka pioneered the microwave risotto method, which was what converted me to actual microwave cooking.

since shrimp cook so quickly, i'd go with the microwave because you can control the process so easily. here are a couple of recipes. NB: these were created when microwaves had 700-800 watts, tops. if you have a newer, 1000-watt oven, use 80% to equal their 100%, or reduce cooking times.

Garlic Shrimp
Microwave

Source: Microwave Diet Cookery by Cone and Snyder

1 tsp olive oil
4 garlic cloves, minced
2 Tbs dry vermouth
1 tsp red pepper flakes (or less, for less spice)
1 pound raw fresh shrimp, shelled or unshelled
1/4 cup chopped fresh parsely
lemon wedges

Combine the oil and garlic in a 10-inch pie plate. Cook on HIGH for 1-2 minutes, or until tender. Stir in the vermouth, pepper flakes, and paprika, then add the shrimp and turn to coat evenly. Sprinkle with lemon juice. Cover tightly and cook on HIGH for 3 minutes; stir. Cover again and cook on HIGH for 1 to 3 minutes more, until the shrimp have turned pink. To serve, sprinkle with parsley and serve with lemon wedges.


Shrimp and Spring Vegetable Risotto
Microwave

Source: Microwave Gourmet, Barbara Kafka

This dish is so beautiful that when The New York Times asked me to provide a microwave recipe that would be photographed this is the one I chose.

3 Tbs unsalted butter
3 Tbs fruity olive oil
1/2 cup chopped scallions (white part only)
2 celery stalks, peeled and chopped
1/2 cup (pakced) chopped flat-leaf parsley
2 cups arborio rice
4 cups Fish broth, Clam broth, or Chicken broth
3/4 pound asparagus, trimmed, peeled, and cut into 2-inch lengths
1 pound medium shrimp, peeled, deveined, and cut in half crosswise
3/4 cup frozen peas, defrosted in a seive under warm running water
1 to 2 tsps kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions (green part)
1/2 cup freshly grated Parmesan cheese

1. Heat butter and oil in a 14" x 11" x 2" dish, uncovered, at 100% for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100% for 4 minutes.
2. Stir in broth and cook, unconvered, at 100% for 12 minutes. Add asparagus, shrimp, and peas, and stir well. Cook, uncovered, for 12 minutes more.
3. Remove from oven. Stir in salt and pepper. COver loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.

Serves 6 as a main course, 10 as a first course.


Fig, looking at the CL recipe, i'd definitely go for making the whole recipe in the micro, using the first recipe as a guideline for the shrimp. for the bulgur, you could adapt Kafka's risotto method to start, and then add the water and stir in 5-minute increments. (actually, if it were me, i'd add all the water but stop and stir a few times.)

p.s. i trust you're using whole grain or coarse bulgur.:)

HTH,
suzanne

edited to add: i just accidentally ran across some slow-cooker risotto recipes, so you could take that route, adding the shrimp for the final 10 minutes.

[Fig]

Thanks for all the great and timely ideas - they sound delicious! I was able to beg a local installation guy to hook up the range today so hopefully I will be able to make the planned risotto the traditional way. If not I will definitely be using one of these recipes - I actually have the ingredients on hand for many of them. Thanks again.

Sarah

[beccac]

I don't have a recipe (although I'm sure someone does), but you could make ceviche. That would be a great appetizer if you're planning on entertaining or if you have a bigger family. This would require nothing but some limes and other produce.