Cooking Shrimp Recipes
Rachel Said:
Recipes for cooking Large size shrimp?We Answered:
Here's a great easy one.Wrap with bacon
Cook on medium low heat (the shrimp will be done when the bacon is done), when bacon is crisp on one side and the shrimp appears halfway cooked, flip and finish cooking the other side...then..remove from heat..put on plate (or paper towel if u want to drain some fat)...squeeze lemon on top of bacon wrapped shrimp. No one has ever not liked this recipe (unless u don't eat bacon or shrimp).
~G
Ryan Said:
Which beer are good to use in cooking shrimp recipe?We Answered:
Why ruin the shrimp?Ella Said:
I need a recipe on cooking shrimp?We Answered:
jumbo shrimpjalapenio pepper
cream cheese
bacon
To prepare you must cut a slit in your jumbo shrimp, and stuff as full as you want with cream cheese.
Add your jalapeno pepper inside the slit that you put your cream cheese into
wrap your shrimp with bacon
Put your now prepared shrimp on your bbq grill, and cook until done on all sides .
And YUM!
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Grilled Shrimp Salad
1/4 lb. shrimp (any size)
1 tsp. tarragon leaves
1 tsp. pepper
1 tbsp. creole seasoning (in seasoning aisle at supermarket)
2 heads butter lettuce
4 tbsp. chopped black olives
2 tbsp. croutons
2 tbsp. shredded cheese (any kind)
Rinse shrimp and pat dry.
Season shrimp with tarragon, pepper, and creole seasoning. Toss shrimp with fingertips to mix seasoning well.
Place shrimp on grill for 5 minutes. Electric grill should be on 450 degrees.
Place shrimp on plate to cool down.
Combine lettuce, black olives, croutons, and shredded cheese in large mixing bowl. Separate into two bowls.
Place shrimp on top of each salad and add dressing as desired. Tastes great with balsamic vinaigrette, but choose what you like.
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Skewered Lemongrass Shrimp
Use your fingers to peel away the first layer or two from each stalk of lemongrass.
Cut the stalks into 10- to 12-inch sections. Chop up the remaining lemongrass and add it to your marinade, if you're using one.
Use a sharp kitchen knife to whittle a point on the small end of each skewer.
Peel and devein the shrimp.
Thread the shrimp on the lemongrass stalks by piercing them first through the thick part and then through the smaller part, so the skewer runs through each shrimp twice.
Thread about four shrimp on each skewer.
Paint the skewers with the Asian marinade of your choice, if desired, or use teriyaki marinade.
Build a hot grill fire. Cook the shrimp on a hot grill for about 3 minutes, turning only once.
Serve, using the lemongrass skewers as handles.
Enjoy!
Douglas Said:
EASY YET HEARTY RECIPES FOR FROZEN, COOKED SHRIMP?We Answered:
Here's an easy recipe sure to warm your heart and soul, with "non-crazy" ingredients...........hope this helps! All you have to do is skip the step about cooking the shrimp, you can add your frozen cooked shrimp when you're warming your soup and mushrooms together and enjoy! You could also add a variety of any vegetables to this and some Cajun seasoning, then it would be really great!Louisiana Shrimp Casserole
INGREDIENTS
1 1/2 cups uncooked instant rice
1 1/2 cups water
1 teaspoon vegetable oil
1 pound small shrimp, peeled and deveined
2 tablespoons butter
1 (4 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of shrimp soup
1 (8 ounce) container sour cream
3/4 cup shredded Cheddar cheese
DIRECTIONS
Preheat the oven broiler. Grease an 8x8 inch baking dish.
Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
Broil 5 minutes in the preheated oven, or until bubbly.
Edit: Since your shrimp is already cooked and if you decide to do a quick stir fry, just make sure all of your other ingredients are cooked, sauce is ready and stir in your shrimp at the last possible moment so as not to overcook them (stir-frying is done on very hot heat, super quick) just seconds to get them coated and incorporated into the dish, hopefully they won't get rubbery if you do them quickly enough. Good luck!
Penny Said:
I'm looking for a easy but good recipe for cooking shrimp?We Answered:
SIMPLE SHRIMP TO DIE FOR1 1/2 lb medium/large shrimp (31-35 per lb)
3 cups cooked long grain rice (no instant or boil in bag!)
3/4 to 1 stick butter (no substitutions)
Mrs. Dash seasoning - original
1 small or 1/2 large lemon
Peel and wash shrimp. Drain/chill in refrigerator for 1 hour.
Melt butter in large saute/fry pan on high heat. Add shrimp, sprinkle Mrs. Dash over shrimp and toss until the shrimp are pink. Do not overcook.
Squeeze lemon over shrimp - toss again. Toss in rice - mix well and serve.
Great with a Caesar salad and cheese toast.
Serves 4
Samuel Said:
Cooking shrimp tonight, need some recipes please?We Answered:
Greek Scampi RecipeServes/Makes: 6 servings
Ingredients:
1 1/4 pounds large shrimp, peeled and deveined
1 teaspoon olive oil
5 garlic cloves, minced
2 (28 ounces each) cans whole tomatoes, drained and coarsely chopped
1/2 cup chopped fresh parsley, divided
1 cup crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
How to cook Greek Scampi:
Preheat oven to 400°F (200°C).
Heat oil in a large Dutch oven over medium heat. Add garlic, saute 30 seconds. Add tomatoes and 1/4 cup parsley.
Reduce heat, simmer 10 minutes. Add shrimp, cook 5 minutes.
Pour mixture into a 13x9-inch baking dish, sprinkle with cheese.
Bake at 400°F (200°C) for 10 minutes. Sprinkle with remaining parsley, lemon juice, and pepper.
Serve the Greek Scampi hot with crusty French or Italian bread, warmed for a few minutes in the oven.
http://www.all-fish-seafood-recipes.com/…
Jerome Said:
Simple & Inexpensive recipes using cooked frozen shrimp????We Answered:
I made this just a week ago for my niece and we ate and ate...it was even better the next day reheated because the flavors get stronger.(I don't measure anything when I make a recipe so bear with me..lol)
I thawed the frozen cooked shrimp in a colander and just ran cold water over them and then let them dry.
I put on about a half a box of thin spaghetti to boil.
Then heated olive oil, just about covered the bottom of a large skillet, remember this will help coat all the spaghetti in the end.
Before turning on the heat chop up 3 cloves of garlic and sprinkle about a half a tsp of red pepper flakes (you can leave out if you don't like little spice)
Then put this in the oil and heat up (when you start with cold oil, as it heats the garlic flavors the oil)
Then I put in about a bag of fresh baby spinach leaves, you could use any veggie you like, I've used chopped broccoli before. Then when it's cooked down I add the shrimp to warm them. Once they are warm I add a few spoons of the pasta water to help make a sauce and then drain my noodles and add them to the pan and stir around let get mixed up real good. Then turn off the heat and top with parmesan and green onions.
It's the best!
Also, instead of noodles you could just make the shrimp & veggie mix and serve on top of rice...just use your imagination!