Calling all shrimp lovers! This post has some of my new favorite recipes that are all about shrimp! Two main courses, two starters, four winners!!
First up is an amazing Shrimp Bruschetta Pasta. My thought - If you can you put it on grilled bread, why can't you put it into pasta? And wait until you see how easy this is to put together!
In a large skillet, I heated a tablespoon of extra virgin olive oil and sautéed 6 minced garlic cloves for 1 minute.
Next I added 3/4 pound of peeled and deveined shrimp, a good pinch of salt, and a moderate pinch of red pepper flakes. I stirred until the shrimp began to turn pink.
I then added one can of diced tomatoes, drained, and torn fresh basil leaves.
I cooked angel hair pasta according to package directions in a large pot of heavily salted water. I drained and added the pasta right to the skillet with the shrimp and tomatoes, tossed to combine, and finished with lots of fresh grated Parmesan cheese and more basil leaves.
Next up is the most luxurious Shrimp Bisque you will ever make and you can take all the credit when your guests rave about it.
Start by heating one stick of butter with 3 tablespoons extra virgin olive oil.
Once the butter has melted, add 3 stalks of celery and 2 carrots cut into large chunks, 2 leeks halved lengthwise and thoroughly rinsed, 3 sprigs of thyme, 1 bay leaf, 2 strips of lemon zest, 2 tablespoons tomato paste, 2 teaspoons salt, 1 teaspoon white pepper and the shells from 1.5 pounds of shrimp. Cook until the vegetables begin to soften and the shells turn pink.
Add 1/4 cup of brandy or cognac and cook until the alcohol cooks out. You can also do this off the heat and ignite the alcohol to burn off. Add 3 tablespoons flour and stir for several minutes.
Add 3 cups of shrimp stock or water and scrape the brown bits from the bottom of the pot before adding 4 cups heavy cream. Reduce heat to low and simmer for 45 minutes.
Working in batches, puree the bisque in a blender, shells and all, and then strain through a chinois into a clean pot. *It is important to use a chinois because you need a very fine mesh strainer to catch all of the solids as you do not want any of them getting into the soup. Return the pot to the heat until warmed through, taste for seasoning and add more salt and white pepper if needed.
There are several options for the shrimp. You can chop them and cook them in the finished bisque, or you can cook them separately. I tossed them in a bowl with extra virgin olive oil, 2 tablespoons minced garlic, salt, and pepper, and spread them on a rimmed baking sheet. I hooked them together in pairs as shown below and roasted at 400 degrees until pink and cooked through, around 9 minutes.
I placed one pair of shrimp in the center of each bowl and carefully ladled the bisque around it.
However you opt to use your shrimp, finish the bowls with some fresh chopped chives and another splash of heavy cream.
If soup is not your thing, maybe these incredible Shrimp and Crispy Grit Bites will do the trick. Such a fun appetizer and perfect for parties!
(Not pictured) I made a batch of cheesy grits by combining and heating 2 cups each of milk and chicken stock in a large sauce pan. When it came to a boil, I whisked in 1 cup of quick-cooking (not instant) grits and cooked, whisking frequently for 7 minutes until thickened. I stirred in 1.5 cups of shredded gruyere (cheddar works too), 2 tablespoons of butter, and 1 tablespoon cajun seasoning. I then poured it into a 9x13 baking dish, smoothed into an even layer, and refrigerated for an hour, until cold.
For the shrimp, I tossed 1 pound of large, peeled and deveined shrimp with salt and 2 teaspoons cajun seasoning in a bowl. In a large skillet, I melted 2 tablespoons of butter and added 2 stalks of celery and 1/2 green bell pepper, finely diced. I seasoned with salt and cooked until the vegetables started to soften, around 4 minutes.
I added the whites of 3 scallions, 3 cloves of minced garlic, and one tablespoon tomato paste. After I let it cook for several minutes, I added the shrimp and cooked until pink and firm. I removed from the heat into a bowl and set aside.
I wiped the skillet clean, added 2 cups of canola oil and heated it to 360 degrees. Meanwhile, I used a 2-inch cookie cutter to cut out cakes from the cooled grits. Depending on the thickness of your grit cakes, you can cut them in half through the middle. Using a standard flour, egg, and panko breading station, I coated each grit cake in flour that I also seasoned with 1 tablespoon of cajun seasoning, then into the beaten egg, and finally the panko. I made sure the breading adhered to each cake, placed them onto a parchment-lined baking sheet and popped the sheet into the freezer for 10 minutes while the oil heated. When the oil was hot, I fried them in batches, 1-2 minutes per side, until golden and crispy before removing them to a rack over a sheet pan and seasoned with salt.
On a large platter, I arranged the grit cakes, topped each with a shrimp and some of the vegetables, a small dollop of remoulade sauce (see below), and the scallion greens.
The remoulade is made by combining 3/4 cup mayonnaise, 2 tablespoons each of Dijon mustard, finely chopped pickles, chopped chives, chopped parsley, and hot sauce, plus 1 tablespoon each of lemon juice and prepared horseradish, 1 teaspoon cajun seasoning, and 1/2 teaspoon sweet paprika. You can make this in advance and the longer it sits, the better it gets.
And last but not least, try amping up your ramen game with these delicious and easy Creamy Shrimp Curry Ramen bowls! Tremendous flavor and the epitome of comfort food.
Always a time saver to gather all ingredients in advance -
1 tablespoon neutral oil
1 yellow onion, diced
2 bell peppers (any color), chopped
1 large carrot, diced
2 teaspoons salt
4 cloves garlic, minced
1 tablespoon curry powder
1/4 teaspoon cayenne (or more if you like it spicy)
27 ounces unsweetened coconut milk, well shaken
3 cups seafood stock (or chicken stock)
3 packages dried ramen noodles, season packets reserved for another use
1/4 cup chopped cilantro, plus more whole leaves for garnish
1 pound shrimp, peeled and deveined
Lime wedges for serving
In a large pot over medium heat, heat oil and add onions, peppers, and carrots. Season with salt, and cook until tender, around 7 minutes, stirring often. Add garlic and cook for 1 minute. Add curry powder and cayenne, stirring to combine.
Add coconut milk and stock, stirring to combine. Add dry ramen and cilantro and cook 4 minutes, until noodles are tender. Add shrimp and cook until pink and cooked through, around 3 minutes.
To serve, divide evenly among 4 deep bowls and garnish with more cilantro leaves and lime wedges. Serve immediately.
So there you have it. Four recipes that any shrimp-loving person would cherish. Comforting, elegant, fun, and filling - all adjectives that I would want to describe my dishes. As always, please let me know if you try any of them!
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