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Post your shrimp recipes please

Lucille

Lucille

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My son's birthday is today but he is stuck at college taking finals. When he visits next week, I'm going to make him a batch of shrimp. Sammy already provided a wonderful garlic shrimp recipe, but my son LOVES shrimp so I could use another recipe or two. I'd like a good fried shrimp recipe if you have one.
Thanks.
 
My normal shrimp recipe is almost like Sammys, but a little different. This is my version of shrimp scampi, how I was raised to make it :). Instead of sauteing the shrimp in butter, I boil the shrimp in the butter. To the butter I add some Old Bay seasoning, a little bit of creole seasoning for some kick, garlic and lots of lemon juice(or however much you like). Boil the shrimp till its done, the usually about 5 minutes or so. I will usually serve this in little bowld so that the butter can be used as a dipping sauce as well.
 
I don't remember where I got this (online somewhere) but I tried it and loved it!

Crispy Coconut Shrimp



Ingredients:



24 medium Shrimp
3/4 cup Flour
1/2 tsp Garlic and herb seasoning
1 Egg, well beaten
1/4 tsp Black Pepper
1/4 cup shredded Coconut



Directions:



Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with dipping sauce. Makes 4 servings.
 
Julie, that sounds really good, different from Sammy's but still delicious. I have to say that for every day I use margarine, but I think these recipes probably call for real butter.
The Kroger store near me makes great French bread I will probably get for this dinner and in the late afternoon, one can buy it warm out of the oven. I used to bake bread but the store does it better so i go there. Also, by some fortunate miracle, one of the bake shop employees knows how to make real Italian cannoli which has to be one of my very favorite pastries but difficult to find in Texas.
Kimberley, I don't usually eat coconut but that is an interesting recipe, I might try it. It sounds healthier than the deep fried stuff which is how I usually fry, too.
 
Wow Kim, that sounds so yummy!! I may have to make some tonight seeing how i have all the ingredients already! lol

Lucille, yes most shrimp/seafood recipies call for real butter, sorry I should have specified so. If you can, get the sweet cream butter, although I think all butter is made from it, but it seems to have a richer flavor and adds to the shrimp. Or, you can make your own butter(may be cheaper to do so) by getting some heavy whipping cream and putting it in the blender(takes about 3 minutes or more) till the cream solidifies and separates from leftover water. Add salt before though or it will be a little bland. You can also flavor the butter this way too:).
 
Spicy grilled shrimp

I like a recipe that's close to this one.

I use U-12's or 16-20's, delegged and deveined, but with shells still on.
I use 1 real habanero pepper, diced finely (wash hands well after touching :().

So, it goes like this:

2 Lbs. shrimp

1/4 cup extra-virgin olive oil
1/2 cup orange juice
2 Tbl. chopped cilantro
1 Tbl. dijon mustard
1 Tbl. chopped garlic
1 habanero pepper, diced as small as is humanly possible

Mix ingredients, pour into big ziploc bag or glass bowl. Marinate shrimp for up to 1 hour.

Place shrimp onto pre-soaked skewers. Grill 2 minutes per side, yada yada.
 
laterob said:
I use U-12's or 16-20's, delegged and deveined, but with shells still on.
I use 1 real habanero pepper, diced finely (wash hands well after touching :().


.
Click to expand...

Mmmmm, grilled shrimp.

What's a U-12, sounds like a machine gun or something? No, it has to be a shrimp denomination, right?

My habanero/hot pepper story:
I grew a ton of HOT peppers last year, and picked them and was planning to chop them, blanch them, and freeze them. (I still have several frozen bags and they are wonderful for cooking).
So I start washing, seeding and chopping those suckers. About two hours later my hands were on fire. i could not believe how pervasive the pain was. I ran up to the pharmacy and got some topical spray. Didn't work. Cold water didn't work. I looked up on the internet, there was some weird recipe, I think there may have been sugar or something in it, it worked for a little while.
It was the next day before I really got rid of the pain.
This year, I'm wearing gloves.
 
lol, I have a coworker who does the same thing. Last year her husband was stringing some up and used one of her sewing needles, and put it back with out telling her. She went to stich something up, put the needle in her mouth and just about killed her husband. :)
 
Machine guns

U-8 'super colossal'. <8 per pound
9-12 'colossal'
13-16
16-20 'jumbo'
21-30
31-35
36-50

These are all how many shrimp are per pound. Anything smaller than 16-20 is too small to cook with but may be good in salads or what-not, IMHO. Names and sizing vary, but you get the eye-deer.

My pepper story involves deseeding dried New Mexico Chilies, then going pee. Hurt like hell. For a full day. Thought Junior was going to fall off.
 
wyldwurm said:
I don't remember where I got this (online somewhere) but I tried it and loved it!

Crispy Coconut Shrimp



Ingredients:



24 medium Shrimp
3/4 cup Flour
1/2 tsp Garlic and herb seasoning
1 Egg, well beaten
1/4 tsp Black Pepper
1/4 cup shredded Coconut



Directions:



Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with dipping sauce. Makes 4 servings.
Click to expand...

gotta thank you for this one! Decided to try it out tonight, and it turned out great. I did a lot more than 24 shrimp though, so i just kinda winged teh spices, and used a lot more than 1 egg, but they were delicious. Thanks Wyld!
 
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