My fav shrimp recipe is 'shrimp scampi'. I need some healthier recipes, with rice or pasta. What's your favorite shrimp recipe? Thanks
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My fav shrimp recipe is 'shrimp scampi'. I need some healthier recipes, with rice or pasta. What's your favorite shrimp recipe? Thanks
mmmmmmmm gumbo.... (forgive me Louisianans...made much healthier through the use of dry fried roux and chicken andouille - I swear in a side by side taste test that TJ's chicken andouille was *better* than a pork one). It is *not* at all traditional and I'm sure there are southern cooks out there spinning in their graves, but I like to make mine with shrimp, okra, chicken andouille, onions, celery and basmati rice. I do make a roux, but I don't use a ton of butter to do it - in fact I don't use any.... I do the flour in a dry cast iron skillet. It actually works beautifully. You have to keep stirring, but I think it may be harder to burn it? It browns beautifully. I add some olive oil to cook the onions and celery then add the toasted flour.
shrimp and avocado tostadas!!! Cooked shrimp, fresh tomatoes, lime, onion, avocado and a little shredded cheese in a corn tortilla.
My friend makes a good Thai-style shrimp curry. No particular recipe, but general instructions: Get a can of (light) coconut milk (he uses the full-fat version), some fish sauce, and some Thai curry paste. Partly cook your shrimp and whatever veggies you like--sort of stir-fry style. Add the coconut milk, a bit of fish sauce and curry paste to taste. Stir and let it cook. Serve with jasmine rice or noodles.
Just a note - "light" coconut milk is usually just regular coconut milk diluted with water. Buy the regular stuff, use less, freeze what you don't use, and add your own water...
I did a fresh shrimp pasta primavera when I had company not too long ago - fresh shrimp (swimming the day before); fresh mixed vegies sliced or diced in nice chunks (zucchini, small yellow squash, tomatoes, onions), minced garlic. Stir fry the vegies in olive oil, garlic and onions first, then the squashes. Remove. Saute the cleaned shrimpies, add the cooked vegies back, stir in some olive salad (we get it here, chunks of olives, tomatoes, carrots, onions, in olive oil). Serve over whole wheat pasta with fresh grated parmeasan cheese. I had more vegies and shrimp than pasta.
Gumbo - can either be okra based or have file (fee-lay) powder, but it should have a roux. And gumbo is the soup base of whatever you hunted or fished. I've had a wonderful duck and sausage gumbo.... or alligator sausage and shrimp, or chicken, or or....:D
Look up Rachel ray's "shrimp bowl" on the food network. I substitute bread for whole wheat pasta, it's always a big hit. The original receipe is really good because you can try different hearty breads.
Y'all are so creative with shrimp! I just buy the pre-cooked shrimp from Trader Joes and add it to soups and stir-fried veggies...
Gumbo now, I would love to learn how to make that from scratch but the roux has me a little nervous :rolleyes:
Equal parts olive oil (or butter) and flour, heavy skillet, medium heat, stir occasionally until golden brown. For your average large pot of soup, use 1/2 cup flour and oil.Quote:
Originally Posted by Catrin
Next is the holy trinity - equal parts onion, celery, bell pepper, chopped. About 1 onion, 3 stalks celery, and one bell pepper. Couple of cloves of minced garlic. Add to the roux, sweat down a bit.
4-6 quarts of chicken or vegie broth (or water) or combination thereof.
Salt, pepper, and cayenne pepper to taste
Meat of choice, usually a combination of 2 or 3. And not beef - you don't find many cattle wandering around in the swamps or marshes of the Gulf Coast.
1 chicken - cut up and browned.
duck, cut up and browned
andouille sausage, cut into bite sized pieces
shrimp, peeled and deveined
crawfish, peeled and deveined
1 pint oysters and oyster liquid
crab - ours are small. Often the claws are cooked in for flavor.
If you use chicken (or duck) or sausage, that goes in first. Let simmer on low heat for an hour or more. Debone the chicken or duck. Put the meat back in.
Add either okra (I buy 10-oz box frozen, cut up, thawed) or file powder (1-2 Tbsp). Add seafood choice(s). Let simmer about 20-30 minutes.
Serve over rice. Tabasco sauce on the side. :p
Bonne appetite! ;)
File powder is ground up dried sassafras leaves - if you want some, PM me and I'll send you some.
You beat me to it! We add shredded cabbage, too, and serve it with brown rice and black beans on the side. Mucho gusto!Quote:
Originally Posted by azfiddle
Roxy
Roxy, we're both from the southwest- no surprise we both know about shrimp tostadas. Probably a lot of other stuff too.
Any kind of shrimp stir fry is pretty tasty too- especially with snow peas
Sharon
Mmmmgumbo. May have to make some this weekend.
I never met a shrimp recipe I didn't like. :rolleyes::pQuote:
Originally Posted by surgtech1956
(well, maybe coconut fried shrimp).
On skewers with peppers, onions, and 'shrooms, out on the grill is great (and light).
i dunno if it's super healthy but it's super tasty. my children ask for it regularly.
Spicy Mango Shrimp
i usually make it a touch less spicy than the recipe calls for, for the sake of the 3 and 6 year old. and i serve it with coconut rice (made with brown rice).
Shrimp Fra Diavolo is a favorite at our house.
http://www.foodnetwork.com/recipes/g...ipe/index.html
A favorite at our house - Mediterranean Shrimp and Pasta
Mediterranean Shrimp and Pasta
1/3 cup sun-dried tomato bits
1 ½ cups boils water
8 ounces penne pasta
1 tablespoon olive oil
2 gloves garlic crushed
14 oz shrimp, peeled and deveined
1 teaspoon dried oregano
1 ½ cup fresh spinach
¼ cup pitted kalamata olives
1 tbsp capers (optional)
1/3 cup feta cheese
Preparation:
1. Combine tomato bits and boiling water in a small bowl; let stand for 10 to 15 minutes. Drain tomatoes in a sieve over a bowl and reserve ½ cup of the liquid.
2. Cook Penne according to instructions on box.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute. Add shrimp and oregano, and sauté for 2 minutes. Pour in the reserves tomato liquid. Simmer for 1 to 2 minutes or until the shrimp are opaque. Remove from heat and stir in spinach, olives, tomato bits and capers.
4. Toss with drained pasta and feta cheese.
bmccasland, you've inspired me. I'm going to try this tonight.
My dad, who was born in your fine state, used to make gumbo when I was growing up. Always was my favorite food.
Quote:
Originally Posted by bmccasland