Category Archives: Shrimp

Asian, Pasta, Seafood, Shrimp

Shrimp and Sesame Pasta

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1 pound penne rigati pasta
1/2 pound asparagus, trimmed and cut into 1/2-inch-thick slices
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/4 cup hot water
1 pound cooked medium shrimp
1 red bell pepper, seeded and cut into thin strips
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toasted sesame seeds

Cook pasta according to package directions. During last minute of cooking time add asparagus. Drain in a colander and rinse with cold water until pasta and asparagus are cool. Transfer to a large serving bowl and set aside. If preparing a day ahead, bring to room temperature before serving.
Meanwhile, combine peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Add hot water and stir until sauce is smooth, breaking up any small clumps.
Add shrimp, red pepper, green onions, and 1/4 cup of the cilantro to the pasta. Add sauce and toss to combine. Sprinkle with remaining cilantro and sesame seeds.

Makes 4 to 6 servings.

Asian, Pasta, Shrimp

Sesame Shrimp and Pasta Salad

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1 pound penne rigati pasta
1/2 pound asparagus, trimmed and cut into 1/2-inch-thick slices
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/4 cup hot water
1 pound cooked medium shrimp
1 red bell pepper, seeded and cut into thin strips
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toasted sesame seeds

Cook pasta according to package directions. During last minute of cooking time add asparagus. Drain in a colander and rinse with cold water until pasta and asparagus are cool. Transfer to a large serving bowl and set aside. If preparing a day ahead, bring to room temperature before serving.
Meanwhile, combine peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Add hot water and stir until sauce is smooth, breaking up any small clumps.
Add shrimp, red pepper, green onions, and 1/4 cup of the cilantro to the pasta. Add sauce and toss to combine. Sprinkle with remaining cilantro and sesame seeds. Makes 4 to 6 servings.

Crabmeat, Salmon, Seafood, Shrimp

Seafood Balls

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Paula Deen’s Recipe

1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crab meat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumb
peanut oil, for frying
emon wedge, for serving

Directions

Pulse the shrimp in a food processor until finely chopped.
Transfer the shrimp into a large mixing bowl.
Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
Deep-fry in 350 degree F oil until golden brown.
Drain on paper towels.
Serve with lemon wedges and more tartar or remoulade sauce for dipping.

4 Servings

Coconut, Pineapple, Rice, Seafood, Shrimp

Pina Colada Shrimp & Rice

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1 pound large shrimp, cleaned
1 tablespoons olive oil
1 cup pineapple juice
1 (20 ounce) can pineapple chunks, drained
2 cups white rice, uncooked
1 cup coconut milk
1/4 cup coconut, toasted
1 green onion, sliced

Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

6 Servings

Dressings, Salads, Seafood, Shrimp

Grilled Shrimp Salad with Tomato Vinaigrette

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4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
1 large tomato, cut into 1-inch-thick slices (about 12 ounces)
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 tablespoons coarsely chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon canned chipotle chile in adobo sauce
1 tablespoon water
2 teaspoons ground coriander
1 garlic clove, chopped
48 large shrimp, peeled and deveined (about 2 pounds)

Cooking spray

9-1/2 cups torn romaine lettuce
3/4 cup cubed peeled avocado
1/2 cup sliced red onion

Preheat oven to 350 degrees.
Place bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 12 minutes or until toasted. Set aside.
Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place to-mato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside.
Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.

6 servings (serving size: 2-1/2 cups)