Creole BBQ Shrimp
2 sticks butter, melted
4 bay leaves
2 Tbsp. creole seasoning (Tony Chachere's, Zatarain's, etc.)
4 cloves garlic, minced, or more to taste
1/4 cup worcestershire sauce
1/4 tsp. liquid crab boil seasoning
1 med. onion, chopped
zest and juice of 1 lemon
1 lemon, thinly sliced
1/3 cup white wine
red pepper to taste
2 lbs. fresh or thawed shrimp, in-shell
Combien all ingredients in baking dish, stirring well. Add shrimp, either shell-on, tail-on, or totally peeled. Any way is fine. Toss in sauce, and bake in 425ºF oven until pink and opaque, about 20 min. Stir and toss shrimp in sauce every 5 minutes. Serve shrimp w/ sauce and a chunk of crusty French bread for sopping up the juices!
1/4 cup raw cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons fresh lemon juice
1 cup plain whole-milk yogurt
1½ pounds shelled and deveined large shrimp
2 tablespoons unsalted butter, melted
Cilantro and Yogurt Sauce, for serving (recipe follows)
In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth, scraping down the side of the bowl. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours, stirring once or twice.
Light a grill. Thread the shrimp on pairs of skewers, being sure to leave on some of the marinade. Brush with the melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce and warm naan or pita. Serves 4-6
Cucumber & Yogurt Sauce:
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain whole-milk yogurt
In a blender, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt. Make Ahead: The sauce can be refrigerated for up to 2 days. Makes 1½ cups
--Food & Wine, Oct. 2008
Greek Baked Stuffed Shrimp
1 lb. extra-large shrimp (16-22 count), washed, deveined and butterflied, tails on
1 roll Ritz crackers, finely crushed
1/4 cup dried parsley flakes
2 Tbsp. grated Parmesan cheese
1/2 cup butter
2 tsp. minced garlic
1/4 lb. scallops, finely chopped
2 Tbsp. fresh-squeezed lemon juice
1. Preheat oven to 425ºF. Place each shrimp on a cookie sheet or broiler pan that has been lined with foil.
2. Place roll of Ritz crackers in a plastic zipper bag. Using a rolling pin, finely crush crackers. Add parsley flakes and Parmesan cheese and mix well. Set aside.
3. In a medium-size pan, melt butter. Add minced garlic and chopped scallops. Cook for 1 minute. Add lemon juice and simmer for a couple of minutes. Remove pan from stove.
4. Add dry ingredients from zipper bag and stir until well blended. Mixture should be moist enough to mold when pinched. Top each shrimp with a mound of about 1 tablespoon of stuffing. Sprinkle paprika over each shrimp to give color.
5. Place foil loosely over shrimp and bake 10 -12 minutes until shrimp begin to turn pink in color. Remove foil and bake another 5 - 8 minutes.
6. Arrange on a platter decorated with fresh greenery and place sliced lemons around the dish. Can be served with rice pilaf or oven potatoes, a vegetable and a Caesar or Greek salad. Serves 4-6.
Linguine with Shrimp Scampi
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.