Use shrimp to make a tasty seafood meal

Shrimp is one of the most affordable and accessible types of shellfish around.

It’s also one of the most versatile. Shrimp can be boiled or broiled, sauted or stir fried, grilled or baked.

They can be served hot or cold, as an appetizer, in a soup or as the main course.

They have a delicate, sweet taste that can shine on its own or become a supporting player in a broth or seafood stew.

To enhance that sweet flavor, some people recommend using beer as the cooking liquid.

No matter how they are prepared, there are a few simple rules to follow.

The first, and probably the most basic, is not to overcook shrimp or they will become dry and rubbery.

Cook shrimp until the flesh is opaque. When boiling them, you know they are done when the shrimp turn pink, rise to the top and float. When sautéing, you don’t want the shrimp to form a tight “C” shape or they are overdone.

It’s easiest to peel and devein shrimp before cooking them, although shrimp cooked in the shell is said to have more flavor than if it’s peeled first.

But no matter when you peel them, don’t discard the shells. You can make a flavorful broth by boiling the shells with spices, onion, garlic, celery and carrot. Cool the broth and strain it through cheesecloth when it’s reached the desired strength, then use it for soups and chowders.

When buying shrimp, remember it is sized by how many are in a pound. Look for shrimp that are moist and firm with translucent flesh.

Shrimp should have a mild fresh smell of the sea. Don’t pick seafood with an off odor or a strong ammonia smell.

Expect the weight of raw shrimp to reduce by half when cooked. Two pounds of raw shrimp will yield one pound of cooked, peeled shrimp.

Refrigerate fresh shrimp in airtight containers in the coldest part of the refrigerator. For best flavor and quality, use fresh shrimp within one to two days.

Keep frozen shrimp in the freezer until you’re ready to use it. Thaw them in the refrigerator overnight or under running water before using.

Following are some recipes using shrimp from foodnetwork.com and skinnytaste.com

 

foodnetwork.com

 

Shrimp Chowder

 

2 slices bacon, chopped

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 onion, chopped

1 teaspoon tomato paste

3 tablespoons flour

3 cups low-sodium chicken broth

2 cups half-and-half

1 pound small red-skinned potatoes, halved or quartered if large

Kosher salt

Freshly ground pepper

12 ounces medium shrimp, peeled, deveined and tails removed

1/2 cup loosely packed basil, torn into pieces

 

Cook bacon, stirring occasionally, in a medium Dutch oven over medium heat five minutes, until crisp. Add oil and onion and cook three minutes, stirring, until soft. Add tomato paste and stir about 30 seconds, until it loses its vibrant red color. Scatter flour over the onions and cook, stirring to make a paste, about one minute.

Stir in broth and half-and-half until well combined with no lumps. Add potatoes, one teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, reduce the heat to medium-low and simmer 15 minutes, covered, until potatoes are tender.

Add shrimp and cook four minutes, until just opaque. Add salt and pepper, if needed, and adjust the consistency of the soup with additional water if too thick.

Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.

 

 

 

 

Shrimp Scampi Tetrazzini

 

Kosher salt

Freshly ground black pepper

1 pound spaghetti

8 tablespoons unsalted butter

1 pound baby bella mushrooms, sliced

1 large shallot, finely chopped

4 cloves garlic, 2 minced and 2 finely grated

1/4 teaspoon crushed red pepper flakes

1 cup dry white wine

1/4 cup flour

3 cups heavy cream

Juice of 1 lemon

1 cup freshly grated Parmesan

1/2 cup panko

1 pound peeled and deveined large shrimp, tails removed

1/4 cup lightly packed flat-leaf parsley leaves, finely chopped

 

Bring a large pot of salted water to a boil and cook spaghetti according to package directions for al dente. Drain and set aside.

Melt two tablespoons butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook five to six minutes, stirring occasionally, until mushrooms have softened and released their liquid. Add shallots, minced garlic and red pepper flakes and cook three to four minutes, stirring occasionally, until shallots soften.

Add wine and bring to a boil, stirring to combine. Cook five to six minutes, stirring frequently, until reduced completely. Stir in two tablespoons butter until melted, then sprinkle in flour and stir until well combined with the vegetables. Slowly pour in cream, then add lemon juice, one teaspoon salt and a few grinds black pepper. Simmer six to eight minutes, stirring occasionally, until sauce is slightly thickened and no longer has a floury taste. Add pasta and cheese and toss until pasta is well coated. Transfer to a three-quart casserole dish.

Microwave remaining butter in a small bowl until melted. Stir two tablespoons melted butter and 1/2 teaspoon salt into the panko in a small bowl, then set aside.

Toss remaining melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter shrimp evenly over top of the pasta, then sprinkle with the panko mixture.

Bake in a 450-degree oven about 10 minutes, until shrimp are opaque throughout and topping is slightly golden. Let sit 10 minutes before sprinkling with parsley.

 

 

 

 

Shrimp Ramen

 

8 ounces bacon, chopped

5 garlic cloves, thinly sliced

2 cups sliced stemmed shiitake mushrooms

7 cups low-sodium chicken broth

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

Two 3-ounce packages instant ramen noodles, flavor packets discarded

12 ounces peeled medium shrimp, halved lengthwise

2 tablespoons 1-inch-long pieces fresh chives

 

Put bacon in a cold medium-sized saucepan and cook over medium-high heat six minutes, stirring occasionally, until golden. Pour off all but three tablespoons bacon fat, then add garlic and cook three minutes, stirring, until golden. Add shiitakes and cook six minutes, stirring, until browned.

Pour in chicken broth, soy sauce and Worcestershire and bring to a boil. Add ramen and boil two minutes, until tender.

Remove broth from the heat and stir in shrimp. Let stand one to two minutes, until shrimp are cooked. Serve topped with chives.

 

 

 

 

 

Chipotle Beer-and-Butter Shrimp Foil Pack

 

1-1/4 pounds peeled and deveined large shrimp

5 garlic cloves, smashed

2 teaspoons chipotle hot sauce, plus more to taste

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon ground coriander

3/4 teaspoon kosher salt

1/2 cup Mexican-style lager, such as Corona

2 tablespoons unsalted butter, cut into pieces

1 lime, halved

1/4 cup chopped fresh cilantro leaves

2 cups cooked white rice

 

Lay out a piece of 12-by-18 inch heavy-duty foil. Fold the four sides up to create walls and spread shrimp in the center. Toss shrimp with garlic, chipotle sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot with butter. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.

Transfer foil pack to a medium grill, close the lid and cook four to six minutes, until shrimp are pink and cooked through. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro.

Serve shrimp with the rice and pass extra chipotle hot sauce on the side.

 

 

 

Shrimp Tacos

 

1 jalapeno, sliced

1/2 head green cabbage, thinly sliced

1/2 head purple cabbage, thinly sliced

1/2 cup whole milk

1/2 cup mayonnaise

1 tablespoon sugar

1 teaspoon white vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/2 bunch fresh cilantro, roughly chopped

For shrimp:

2 tablespoons vegetable oil

1-1/2 pounds peeled and deveined shrimp, tails removed

One 6-ounce can Mexican tomato sauce or enchilada sauce

1/2 teaspoon ground cumin

1 tablespoon butter

For serving:

16 corn tortillas, warmed according to the package instructions

Pico de gallo

Avocado slices

Sour cream

Grated pepper jack cheese

Lime wedges

 

Combine sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour milk mixture over the cabbage and jalapeno and toss to combine. Cover and refrigerate for a couple of hours if time allows. Before serving, toss in cilantro.

Heat oil in a heavy skillet over high heat. Add shrimp and cook two to three minutes, stirring, until opaque. Reduce heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in cumin and cook  one to two minutes. Add butter, then remove from the heat.

Serve warm tortillas with shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper Jack cheese. Squeeze the lime wedges over the top before eating.

 

 

Hawaiian Garlic Shrimp Sliders

2 heads garlic, peeled

8 tablespoons unsalted butter

2 teaspoons paprika

1/2 teaspoon cayenne pepper

Kosher salt

4 cups shredded Napa cabbage

6 scallions, sliced

1 Persian cucumber, halved lengthwise and sliced into half-moons

2 tablespoons rice vinegar

3 tablespoons vegetable oil

1-1/2 pounds peeled and deveined shrimp

One 10-ounce package sweet slider buns

Mayonnaise, preferably Japanese-style, for serving

Pulse garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, then add butter and cook over medium heat five minutes, stirring frequently, until garlic is light golden. Be careful not to overcook or it will become bitter. Immediately transfer to a large heatproof bowl and stir in paprika, cayenne and 1  tablespoon and 2 teaspoons salt. Let cool to room temperature. Wipe out the skillet and set aside.

Combine cabbage, scallions and cucumber in a medium bowl. Add rice vinegar, two tablespoons oil and a generous pinch of salt. Toss to combine, then set aside.

Put shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine.

Form mixture into nine patties, about 1/3 cup each. Heat the remaining oil in the skillet over medium-high heat until shimmering. Add shrimp patties and cook eight minutes, until golden on both sides and cooked through.

Spread the tops and bottoms of buns with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.

Cook’s Note: It’s best to use the freshest garlic you can find. Older garlic can have a slightly bitter taste and could affect the flavor of the final dish.

 

 

Best Shrimp Scampi

1-1/2 pounds jumbo shrimp, peeled, deveined and tails on

Kosher salt

Freshly ground black pepper

6 tablespoons unsalted butter

1 tablespoon grated garlic

1 teaspoon crushed red pepper flakes

1/3 cup dry white wine

2 tablespoons freshly squeezed lemon juice

1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish

Crusty bread or pasta, for serving

Heat a large nonstick skillet over medium heat. Pat shrimp dry with paper towels and sprinkle with salt and pepper.

Melt two tablespoons butter in the skillet. Add half the shrimp and cook two  minutes per side, until golden pink. Transfer shrimp to a bowl. Melt another tablespoon butter in the skillet and cook the remaining shrimp.

Return skillet to medium heat. Add one tablespoon butter and let it melt. Add garlic and red pepper flakes and cook 30 seconds, until fragrant. Stir in wine and lemon juice. Increase heat to high and boil one minute, until liquid thickens slightly. Remove from the heat. Stir in the remaining butter and parsley. Return shrimp to the skillet and toss to coat. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

 

 

Bucatini With Rose Red Pepper Sauce and Shrimp

3 tablespoons olive oil

1 pound large peeled and deveined shrimp, tails on

Kosher salt

Freshly ground black pepper

2 large red bell peppers, diced

1 red onion, diced

2 cloves garlic, sliced

4 teaspoons chopped fresh oregano

1/4 teaspoon crushed red pepper flakes

1 cup dry rose wine

1/2 cup heavy cream

One 12-ounce package dried bucatini

Heat two tablespoons olive oil in a large skillet over medium-high heat. Season shrimp with a pinch of salt and several grinds of black pepper. Add shrimp to the hot skillet in an even layer and cook two minutes, until pink and opaque throughout. Transfer to a plate.

Return skillet to medium-high heat and add remaining olive oil. Stir in bell peppers, onion, garlic, two teaspoons oregano, red pepper flakes and 1/4 teaspoon salt. Cook five minutes, stirring occasionally, until vegetables are tender and browned in spots. Pour in wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, and cook three minutes, until alcohol has cooked off and sauce has reduced by half. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until just al dente according to package directions. Drain well. Add pasta to the sauce along with the shrimp and one teaspoon oregano. Continue tossing until everything is well coated and warmed through.

Transfer pasta to a large shallow serving bowl and top with remaining oregano.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

 

 

Baked Shrimp Taquitos

1/2 onion, finely chopped

2 cloves garlic, minced

1 jalapeno, minced

1 teaspoon olive oil

1 vine tomato, diced

12 ounces raw, peeled and deviened shrimp, chopped

Kosher salt

2 tablespoons finely chopped cilantro

3/4 cup shredded pepper Jack cheese

12 6-inch corn tortillas

Olive oil spray

Ssalsa verde, optional

Guacamole, optional

In a large skillet over medium heat, saute onion, garlic and jalapeno in oil until soft. Add tomatoes and cook three to four minutes, until thickened. Add shrimp, 1/4 teaspoon salt and cilantro and cook one minute.

Working in batches, place three to fuor tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface, then spread about three tablespoons of shrimp filling onto the bottom third of the tortilla. Top with one tablespoon cheese. Roll tortilla up from the bottom to surround the filling, then place, seam-side down, on one of two foil-lined baking sheets coated with olive oil spray. Repeat with the remaining shrimp.

Spray the tops with oil, sprinkle with a pinch of salt, then bake in a 400-degree oven for 15 minutes, until tortillas start to get golden and crispy.

 

 

 

Shrimp Stir Fry

2 tablespoons water

1 tablespoon cornstarch

1/4 cup low-sodium soy sauce or gluten-free tamari

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 tablespoon minced ginger or garlic, or both

2 teaspoons sriracha, optional

1 tablespoon sesame oil or vegetable oil

1-1/4 pounds peeled large shrimp, patted dry

8 ounces asparagus, cut into 1-inch pieces, or snow peas

1 large red bell pepper, cut into 1-inch pieces

2 cups cooked rice

1 teaspoon toasted sesame seeds, for serving

Whisk water and cornstarch in a small bowl until smooth. Add soy sauce, rice vinegar, brown sugar, ginger and sriracha. Set aside.

In a large deep skillet or wok, heat oil over high heat until it shimmers and is nearly smoking. Add shrimp in a single layer and cook, stirring occasionally, two minutes, until mostly pink.

Add asparagus and red bell peppers and stir fry one minute. Add sauce, stir to coat, and cook 30 to 60 seconds, until sauce is glossy and starting to thicken.

Serve with cooked rice and sprinkle with sesame seeds just before serving.

 

 

 

Garlic Shrimp

1-1/4 pounds large shrimp, peeled and deveined

6 cloves garlic, sliced thin

1-1/2 tablespoons extra virgin olive oil

Crushed red pepper flakes

1/4 teaspoon sweet Spanish paprika

Pinch kosher salt

1/4 cup parsley, chopped

In a large skillet, heat oil on medium heat, then add garlic and red pepper flakes.Sauté about two  minutes, until golden, being careful not to burn. Add shrimp and season with a pinch of salt and paprika.Cook two to three minutes, until shrimp is cooked through. Add chopped fresh parsley and divide equally among four plates.