| Some Shrimp Recipes - New Recipes Added Regularly |
Applying the knowledge from our Cooking Tips, you can create any recipe you like for
shrimp, or use some of your existing recipes for chicken, pork, or fish - substituting
shrimp, of course.
All recipes are written to yield food for 2 with 6oz of shrimp per person. Please modify
according to desired portion size/number of people.
A quick marinade for grilling (Spicy)
12 oz peeled and de-veined Shrimp
1 oz Green Tobasco
4 cloves peeled Garlic
1/2 bunch Cilantro
1/2 oz sweet Sherry (optional)
1-1.5 oz Olive Oil
Salt to taste
Finely chop Garlic and Cilantro (mini food-processor works great). Mix with Tobasco
and Sherry. Season to taste. Add Shrimp and marinate in the refrigerator - no longer
than overnight - 1-2 hours is sufficient. Grill to perfection.
Herb-crusted shrimp with Orange sauce
12 oz peeled and de-veined Shrimp
Your favorite dried herbs, finely ground (fennel, bay leaf, rosemary, thyme, etc.)
Juice from 2 Oranges, Valencia or other, chopped Zest reserved
2 oz finely chopped sweet Onion
1/4 C Olive Oil
Salt and Pepper to taste
For Sauce: Sweat onions in half of the oil until translucent. Add the Orange Juice and
Orange Zest. Reduce by 1/4 over high heat. Place cooked mixture in blender or
mini-chopper and liquify - if thick, add a bit more OJ or water. While the blender is
running, slowly pour in the remainder of the Olive Oil. Season to taste.
For Shrimp: Pre-heat a saute pan or the grill. Grind your favorite dried herb(s) in a
coffee grinder (or buy them pre-ground). Season your clean, relatively dry Shrimp.
Dust your shrimp liberally with the herb powder. If grilling, brush the herbed Shrimp
with some oil. If sauteeing, lightly cover your pan with oil and heat until it just begins to
smoke. Cook your shrimp to perfection, as outlined in cooking tips.
Quick-battered Shrimp
12 oz peeled and de-veined Shrimp
2 Eggs
All-Purpose Flour (as needed)
Your favorite seasoning (Old Bay, Tobasco, Herbs, Coconut, Beer, etc.)
Salt and Pepper to taste
Saucepot and Oil for frying
Beat eggs in a bowl with your favorite seasoning. Mix flour into the bowl until a
consistency of thick pancake batter is achieved. If it becomes too thick, thin with a bit
of water or flavored liquid. Season to taste.
Heat Oil to 325-350 for frying. Mix shrimp into bowl, or dip each shrimp into the
batter, depending on your desired final product. Fry until crisp and golden brown.
Drain on paper towel and check to see if perfectly cooked. Adjust Oil temperature /
cooking time accordingly.
shrimp, or use some of your existing recipes for chicken, pork, or fish - substituting
shrimp, of course.
All recipes are written to yield food for 2 with 6oz of shrimp per person. Please modify
according to desired portion size/number of people.
A quick marinade for grilling (Spicy)
12 oz peeled and de-veined Shrimp
1 oz Green Tobasco
4 cloves peeled Garlic
1/2 bunch Cilantro
1/2 oz sweet Sherry (optional)
1-1.5 oz Olive Oil
Salt to taste
Finely chop Garlic and Cilantro (mini food-processor works great). Mix with Tobasco
and Sherry. Season to taste. Add Shrimp and marinate in the refrigerator - no longer
than overnight - 1-2 hours is sufficient. Grill to perfection.
Herb-crusted shrimp with Orange sauce
12 oz peeled and de-veined Shrimp
Your favorite dried herbs, finely ground (fennel, bay leaf, rosemary, thyme, etc.)
Juice from 2 Oranges, Valencia or other, chopped Zest reserved
2 oz finely chopped sweet Onion
1/4 C Olive Oil
Salt and Pepper to taste
For Sauce: Sweat onions in half of the oil until translucent. Add the Orange Juice and
Orange Zest. Reduce by 1/4 over high heat. Place cooked mixture in blender or
mini-chopper and liquify - if thick, add a bit more OJ or water. While the blender is
running, slowly pour in the remainder of the Olive Oil. Season to taste.
For Shrimp: Pre-heat a saute pan or the grill. Grind your favorite dried herb(s) in a
coffee grinder (or buy them pre-ground). Season your clean, relatively dry Shrimp.
Dust your shrimp liberally with the herb powder. If grilling, brush the herbed Shrimp
with some oil. If sauteeing, lightly cover your pan with oil and heat until it just begins to
smoke. Cook your shrimp to perfection, as outlined in cooking tips.
Quick-battered Shrimp
12 oz peeled and de-veined Shrimp
2 Eggs
All-Purpose Flour (as needed)
Your favorite seasoning (Old Bay, Tobasco, Herbs, Coconut, Beer, etc.)
Salt and Pepper to taste
Saucepot and Oil for frying
Beat eggs in a bowl with your favorite seasoning. Mix flour into the bowl until a
consistency of thick pancake batter is achieved. If it becomes too thick, thin with a bit
of water or flavored liquid. Season to taste.
Heat Oil to 325-350 for frying. Mix shrimp into bowl, or dip each shrimp into the
batter, depending on your desired final product. Fry until crisp and golden brown.
Drain on paper towel and check to see if perfectly cooked. Adjust Oil temperature /
cooking time accordingly.
