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Shrimp dishes you should try



Spicy Shrimp Dip. (Spicysouthernkitchen.com)

Spicy Shrimp Dip. (Spicysouthernkitchen.com)

Shrimp aren’t just for Jimmy Buffett songs and island fantasies. Most of us grew up without access to shrimp, so we might be a bit wary of cooking it. Here are some ideas.

SPICY SHRIMP DIP

from spicysouthernkitchen.com

1-1/4 pounds fresh medium
shrimp, peeled and deveined (If
desired leave the tails on 3 shrimp
to put on top of the dip)
1 tablespoon butter
1/2 cup diced red bell pepper
3 green onions, white and
green parts sliced
1 garlic clove, minced
2 teaspoons Creole or cajun
seasoning, divided
1 (8-ounce) package cream
cheese, softened
1/3 cup mayonnaise
1-1/2 teaspoons lemon juice
1 teaspoon Worcestershire
sauce
1/4 to 1/2 teaspoon crushed red
pepper flakes
1/3 cup freshly grated Parmesan cheese
1-1/2 cups shredded mozzarella cheese

Preheat oven to 375 degrees and lightly grease an 8×8-inch baking dish.

Set the 3 shrimp with tails left on aside and cut remaining shrimp into bite-sized pieces. (I cut each shrimp in 3 to 4 pieces).

Over-The-Border Shrimp Enchiladas (Tasteofhome.com)

Over-The-Border Shrimp Enchiladas (Tasteofhome.com)

Add butter to a large nonstick pan and place over medium-high heat.

Add red bell pepper and cook for 2 minutes.

Add green onion, shrimp (including the 3 whole shrimp) and garlic. Sprinkle with 1 teaspoon Creole seasoning. Cook for about 2 to 3 minutes. Shrimp will cook more in the oven so you want it just barely cooked through or even slightly undercooked. Transfer mixture to a bowl to cool slightly. Return the 3 whole shrimp to the pan to cook a little longer if they need it. You want them fully cooked.

In a large bowl, mix together cream cheese, mayonnaise, lemon juice, and Worcestershire sauce. Use a wooden spoon or hand-held electric mixer to mix until smooth.

Add remaining Creole seasoning, crushed red pepper flakes, shrimp mixture, and both cheeses and hand mix together.

Transfer mixture to prepared baking dish and bake for 20 to 25 minutes.

Shrimp Fried Rice. (Tasteofhome.com)

Shrimp Fried Rice. (Tasteofhome.com)

Garnish with the 3 whole shrimp and serve.

SHRIMP FRIED RICE

from tasteofhome.com

4 tablespoons butter, divided
4 large eggs, lightly beaten
3 cups cold cooked rice
1 package (16 ounces) frozen
mixed vegetables
1 pound uncooked medium
shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
8 bacon strips, cooked and
crumbled, optional

In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm.

Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

SPINACH PESTO PASTA WITH SHRIMP

Easy Shrimp Scampi. (Spendwithpennies.com)

Easy Shrimp Scampi. (Spendwithpennies.com)

from cookinglight.com

2 cups packed fresh baby spinach 1 cup packed fresh basil leaves
1/2 cup loosely packed fresh
flat-leaf parsley
1/2 cup seeded chopped plum
tomato
6 tablespoons chopped toasted
walnuts
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1-1/2 ounces Parmesan cheese,
grated (about 1/3 cup)
1 garlic clove, chopped
2 tablespoons extra-virgin olive oil
8 ounces uncooked wholewheat penne pasta
1 pound fresh asparagus, cut
into 2-in. pieces
1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound large fresh shrimp,
peeled and deveined
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/2 cup halved multicolored
grape tomatoes
1/4 teaspoon kosher salt

To prepare pesto, bring a large saucepan filled with water to a boil. Add spinach and basil; cook 20 seconds. Remove spinach mixture to a bowl filled with ice water (reserve water in pan); let stand 30 seconds. Drain and pat dry with paper towels.

Spinach Pesto Pasta with Shrimp. (Cookinglight.com)

Spinach Pesto Pasta with Shrimp. (Cookinglight.com)

Place parsley and next 7 ingredients (through garlic) in food processor; process until finely chopped. Add spinach mixture and 2 tablespoons oil; process to combine. Place 3/4 cup pesto in a small bowl; place plastic wrap directly on pesto. Reserve for Pesto Chicken with Blistered Tomatoes and Vegetable Soup au Pisto.

To prepare pasta, return water in pan to a boil. Add pasta; cook according to package directions, adding asparagus during last 5 minutes of cooking. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

Heat 1 tablespoon oil and butter in a large skillet over mediumhigh until butter melts. Sprinkle shrimp with red pepper and 1/4 teaspoon black pepper. Add shrimp to pan; cook 1 to 2 minutes on each side or until done. Remove shrimp from pan.

Add pasta mixture and reserved 3/4 cup cooking liquid to pan; cook 1 minute. Stir in remaining 6 tablespoons pesto, shrimp, grape tomatoes, and 1/4 teaspoon salt. Divide pasta mixture evenly among 4 bowls.

EASY SHRIMP SCAMPI

from spendwithpennies.com

1 tablespoon olive oil
4 tablespoon butter
3 garlic cloves, minced
1 /2 teaspoon crushed red
pepper or to taste (we add 1 tablespoon) 1 lb shrimp, peeled and deveined 1/2 cup dry white wine
1/2 cup chopped parsley
kosher salt and pepper, to taste
Add the olive oil and butter to
a large skillet over medium heat.
Stir in the garlic and red pepper.
Cook for 1 minute.

Add the shrimp to the pan and toss to coat. Cook the shrimp until bright pink and no longer translucent, approximately 2-3 minutes.

Using a slotted spoon, transfer the shrimp to a plate and keep warm.

Add the wine to the pan and cook for 2-3 minutes. Turn off the heat.

Return the shrimp to the pan and toss to coat in the sauce. Sprinkle with the parsley. Season with salt and pepper, to taste. Serve immediately.

OVER-THE-BORDER SHRIMP ENCHILADAS

from tasteofhome.com

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium
shrimp, peeled and deveined
1 can (4 ounces) chopped
green chilies
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream
cheese, cubed
8 flour tortillas (8 inches),
warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey
Jack cheese

In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13×9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

— The Associated Press

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