Cooking Shrimp:
More Shrimp Recipes

Shrimp Fried Rice
Curried Pineapple Shrimp Salad 
Spicy Shrimp Frittata
Shrimp and Jalapeno Ceviche
Firecracker Shrimp
Spicy Grilled Shrimp
Shrimp Tempura
Shrimp Gumbo

Shrimp Fried Rice

Chilled leftover rice finds a new use in fried rice. It goes great with any stir fry dish.

Ingredients:

1 tablespoon vegetable oil
1 cup fresh mushrooms, sliced
1/3 cup green onions, sliced, include tops
1 teaspoon minced fresh ginger root
1 egg, beaten
2 cups cooked rice, chilled
1 1/2 cups cooked shrimp, cut into small pieces
1 tablespoon soy sauce

Preparation:

Heat oil in large skillet or wok over medium-high heat. Add mushrooms onions and ginger, stir-fry 1 minute. Push vegetables aside, pour egg into skillet and scramble. Stir in rice, gently separating grains. Add shrimp and soy sauce, stir until thoroughly heated.

Curried Pineapple Shrimp Salad

Serves 4
Preparation Total: 1:25

Ingredients:

12 ounces tiny shrimp
1/3 cup mayonnaise
1 tablespoon pineapple juice
1/2 teaspoon curry powder, mild
1/8 teaspoon crushed red hot pepper
1/2 cup celery, finely diced
1/4 cup red bell peppers, or green bell pepper, diced
1/2 cup pineapple, chunks
Salt, to taste
fresh ground black pepper, to taste
4 lettuce leaves
4 slices canned pineapple rings
red bell pepper, or green bell pepper, cut into rings, for garnish

Preparation:

Thoroughly combine ingredients from shrimp through pineapple chunks. Season to taste. Cover and chill until serving time. Place a lettuce leaf on each of 4 individual plates. Top with a pineapple ring. Mound shrimp salad into center of each ring. Garnish with pepper rings.

Note: Cooked bay scallops, imitation crab, canned tuna or salmon, or 'left over' fish can be used in this recipe. Use your imagination to make this cool summer salad your own creation.

Recipe By: The National Fish & Seafood Promotional Council

Spicy Shrimp Frittata

Serves 4

Ingredients:

2 teaspoons vegetable oil
4 ounces frozen tiny shrimp, cooked
1/2 cup green bell peppers, chopped
1/4 cup onions, chopped
2 garlic cloves, minced
1/4 teaspoon thyme leaves, crushed
4 eggs
1/4 cup 2% lowfat milk
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/2-cup tomatoes, chopped, drained

Preparation:

In a 8-inch omelet pan or skillet with ovenproof handle, stir together oil, shrimp, pepper, onion, garlic and thyme. Cook over medium heat, stirring occasionally, until pepper is tender, about 3 to 4 minutes. Beat together remaining ingredients except tomatoes until blended. Pour over shrimp mixture. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes. Sprinkle with tomatoes. Broil about 6 inches from heat until eggs are completely set, about 2 to 3 minutes. Cut into wedges and serve from pan or slide from pan onto serving platter.

To make handle ovenproof, wrap completely with aluminum foil.

Recipe By: The American Egg Board.

Shrimp and Jalapeno Ceviche

Serves 2

Ingredients:

1 lb. small shrimp; (approx. 36)
2 jalapenos, finely chopped
1 tbsp. white onion, finely chopped
2 medium ripe firm tomatoes, diced
1 tbsp. fresh parsley or cilantro, chopped
1 cup fresh lime juice
3 tbsp. fresh lemon juice

Preparation:

Peel and de-vein the shrimp and wash under cold running water. Place the shrimp in a glass bowl (do not use metal). Add the jalapenos, onion, tomatoes, and parsley, then pour the lime juice and lemon juice over the shrimp and toss lightly. Chill in the refrigerator for at least 8 hours.

Serving Suggestions:: Serve very cold on lettuce leaves. Excellent with a water wafer type cracker or tortilla chips.

Recipe By: The Sizzling Southwestern Cookbook by Lynn Nusom

Firecracker Shrimp

Serves 4

Ingredients:

1/3 cup honey
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
2 teaspoons grated orange peel
1/4 teaspoon crushed red pepper flakes -- or to taste
1 tablespoon vegetable oil
4 garlic cloves -- minced
2 teaspoons minced fresh ginger
1 red bell pepper -- seeded and chopped
1 cup snow peas -- cut into 1-inch pieces
1 1/2 pounds shrimp -- peeled and de-veined
3 green onions -- cut into 1-inch pieces
6 cups cooked white rice – optional

Preparation:

In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved.

Set aside.

Heat oil in wok or large, heavy skillet over medium-high heat.

Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas, stir-fry 1 minute until crisp-tender. Add shrimp and green onions, stir-fry until shrimp just turns pink, about 1 minute.

Stir in reserved soy sauce mixture, cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.

Serving Ideas: Serve over stir-fry noodles or plain white rice.

Notes:

The most time consuming part of this dish is assembling the ingredients, once that is done this dish is very simple.

Heat this dish in a heavy pan on the stove, until gently bubbling.

Recipe By: Personal Chef Terry Henderson

Spicy Grilled Shrimp

Serves 3

Ingredients:

15 each shrimp, jumbo, 16-20 count, peeled and de-veined
1/2 cup olive oil
1/2 cup peanut oil
2 teaspoons jalapeno peppers, minced
1 teaspoon crushed red pepper
1/2 cup lemon juice
1 teaspoon freeze-dried green peppercorns, crushed
Salt and pepper, to taste
3 each lemon wedges

Preparation:

Combine all ingredients, except the shrimp and lemon wedges, in a bowl and mix well with a whisk.

Place the shrimp in the marinade and refrigerate overnight.

It's best to grill these on your outside grill for about 8-10 minutes, turning often and basting with the marinade. Serve with lemon wedges.

Shrimp Tempura

Serves 2

Ingredients:

1 pound shrimp, medium, peeled and de-veined, tail on
1/2 cup flour
1 pinch salt
1 each egg, beaten
1/2 cup beer
Flour, for dredging
shortening, for frying

Preparation:

Sift together the flour and salt. Then add the egg and whisk in the beer until you have a smooth batter. Not too thin! Like a pancake batter.

Dredge the shrimp in the flour and then into the batter. Deep fry in 350 degree oil until golden brown. Drain onto a paper towel and serve immediately with soy sauce or cocktail sauce.

Shrimp Gumbo

Serves 4

Ingredients:

1 each onion, yellow, diced
1/2 each red bell pepper, chopped
1 tablespoon olive oil
2 cups tomatoes, peeled and diced
1 each bay leaf
1 sprig thyme
Salt and pepper
1 10 oz. package frozen okra, thawed and sliced into small pieces
1 pound shrimp, peeled, de-veined
2 pinches cayenne pepper
1 dash Tabasco

Preparation:

In a heavy skillet, sauté the onion and red pepper in the olive oil for a couple of minutes. Then add the tomatoes, herbs, salt and pepper. Simmer for about 20 minutes.

Add the Okra and Shrimp and cook for about 5 more minutes, until shrimp are done. Adjust heat with cayenne and hot sauce. Serve over cooked white rice.