Shrimp Recipes

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Ingredients

1 pound shrimp, peeled and deveined

¼ cup unsalted butter

2 tablespoons fresh lemon juice

1 teaspoon dried parsley flakes

1 teaspoon dried chives

½ teaspoon dried tarragon leaves

½ teaspoon dry mustard

⅛ teaspoon cayenne pepper

⅛ teaspoon garlic powder

Directions

1. Melt the butter in a large bowl and add in the lemon juice and seasonings.
2. Add in the shrimp and toss to coat. Let marinate for 30 minutes. Then remove the shrimp and reserve the marinade.
3. Place the shrimp on skewers or in a hinged wire grill. Cook about 4-inches over hot coals, basting occasionally with marinade and turning, until done. About 8 minutes.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

1 ½ pounds shrimp (peeled and deveined)

1 yellow bell pepper, sliced thin

1 red bell pepper, sliced thin

1 green bell pepper, sliced thin

1 small red onion, sliced thin

1 ½ tablespoons of extra virgin olive oil

1 teaspoon of kosher salt

Freshly ground pepper, to taste

2 teaspoons of chili powder

½ teaspoon of garlic powder

½ teaspoon of ground cumin

1 teaspoon of smoked paprika

1 lime

Fresh cilantro for garnish

Tortillas warmed for serving

Directions

1. Preheat the oven to 450 degrees Fahrenheit.
2. In a large bowl, combine the onion, bell pepper, shrimp, olive oil, salt, pepper, and spices. Toss to combine.
3. Spray a baking sheet with non-stick cooking spray and spread the shrimp, bell peppers, and onions on the sheet.
4. Cook until shrimp is cooked through, about 12 to 15 minutes.
5. Squeeze juice from a fresh lime over the fajita mixture and top with fresh cilantro.
6. Serve in warm tortillas.

Recipe courtesy of the Seafood Nutrition Partnership.

Ingredients

2 pounds of shrimp, peeled and deveined

1½ stick of butter (unsalted)

1 clove of garlic minced or pressed

Black pepper (to taste)

Lemon, lime juice (to taste, optional)

2 teaspoon hot sauce

Directions

1. Melt butter over low heat in a large frying pan with lemon juice (optional). Sauté garlic in butter until translucent.
2. Add shrimp, pepper, and hot sauce to taste. Stir until cooked. May be served over rice.

Recipe credit: Walter Coghlan

Ingredients

Corn and Leek Veloute

1 cup butter

2 ears Silver Queen Corn, shucked and cut off cobb

1 leek, white part thinly sliced

1 ¾ cups flour

1 teaspoon Old Bay Seasoning

1 pinch, cayenne pepper

1 pinch, white pepper

¼ teaspoon cumin

1 ¾ cups heavy cream

2 ½ cups water

1 cup lobster stock

½ cup crab stock

Salt and pepper to taste

Wreckfish

1 quart chicken stock

1 teaspoon peppercorns

2 bay leaves

1 garlic clove, peeled

4, 6-ounce wreckfish filets

½ pound rock shrimp

1 tablespoon clarified butter

Directions

1. Combine all liquid ingredients in a pot and almost bring to a boil. In a medium stock pot melt the butter. Add vegetables and sauté until leeks are translucent and corn has light golden color. Add flour and stir to form roux (a thick paste).
2. Add the hot liquid mixture, starting with small amounts at a time, slowly thinning the roux to avoid forming lumps. Add spices. Let cook on low until sauce consistency is achieved.
3. Bring chicken stock to 160 degrees Fahrenheit, and add spices. Simmer for 10 minutes. Add wreckfish and poach until an internal temperature of 138 degrees is achieved.
4. Melt butter in a small sauté pan. Sauté the rock shrimp until translucent. Top fish filets with rock shrimp and veloute.

Recipe credit: Chef Drew Hedlund of Fleet Landing Restaurant and Bar, Charleston, South Carolina

Ingredients

NOLA BBQ Sauce

6 ounces white Worcestershire sauce

16 ounces Abita SOS beer, or another similar wheat pilsner

1 ounce hot sauce

2 cloves garlic, minced

1 ounce rosemary, finely chopped

4 ounces heavy cream

4 ounces butter

1 tablespoon black pepper

½ ounce oil

Salt to taste

Shrimp

8 head-on shrimp, body peeled

½ cup corn starch

½ cup flour

2 cloves garlic, thinly sliced

½ teaspoon cayenne pepper

2 green onions, sliced thin

16 ounces corn oil

6 ounces of NOLA BBQ Sauce

Directions

Sauce

1. Heat oil in a saucepan, on medium heat. Add garlic and sauté for 1 minute. Add beer, allow to reduce by ½. Add Worcestershire, cream, and hot sauce. Cook for 2 minutes on medium heat. Slowly stir in the butter then add rosemary and pepper. Season with salt to taste.

Shrimp

1. Combine flour, salt and cornstarch. Toss shrimp in the flour mixture.
2. Heat oil in a heavy sauce pot to 350 degrees Fahrenheit. Fry shrimp in oil for 2 to 3 minutes. Remove from oil and allow to drain on a dry paper towel.
3. Toss cooked shrimp with cayenne, garlic, green onions, and NOLA BBQ sauce.

Recipe credit: Chef Christopher Lusk, Café Adelaide, Louisiana chef, 2010 Great American Seafood Cook-off

Ingredients

4 teaspoons extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 ½ teaspoons dried thyme

1 ½ teaspoons celery seeds

½ teaspoon salt

½ teaspoon ground black pepper

2 cups no salt added diced tomatoes with juice

1 cup chicken broth

4 ounces green bean cut into 1-inch pieces

1 potato cut into ¼ inch cubes

4 ounces fish fresh your choice (snapper works best), cut into bite size pieces

6 ounces small shrimp (41–50 per pound), peeled and deveined

1 teaspoon cornstarch mixed with cold water

Directions

1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, celery seed, salt, and pepper; cook for roughly 1 minute.
2. Stir in tomatoes, broth and green beans, and potatoes. Bring to a simmer. Cover, reduce heat and simmer for 4 minutes.
3. Increase heat to medium, stir in fish and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally for 2 minutes more.
4. Add the cornstarch and water mixture, stirring constantly until thickened just enough to coat the back of a spoon.

Recipe credit: Walter Coghlan

Ingredients

3 to 4 pounds medium-size fresh shrimp, peeled, deveined

¼ cup vegetable oil

¼ cup all-purpose flour

1 ½ cups chopped onion

1 cup chopped celery

¾ cup chopped green onions

1 large green pepper, chopped

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 cup water

1 ½ teaspoons salt

1 teaspoon pepper

½ teaspoon red pepper, ground

2 bay leaves

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

Dash hot pepper sauce

1 tablespoon chopped parsley

Hot cooked rice

Directions

1. Combine oil and flour in a Dutch oven and cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
2. Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender.
3. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce.
4. Bring the mixture to a boil, then cover it and reduce heat. Simmer for 1 hour, stirring occasionally.
5. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves, stir in parsley, and serve over rice.

Recipe credit: Walter Coghlan