Best Hula Shrimp Recipes

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

COCONUT SHRIMP CHOWDER

Steps:

• In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.

HULA SHRIMP

Steps:

• TO MAKE THE SALSA: Cut the pineapple into 1/4-inch dice and place in a small bowl. Add the remaining salsa ingredients and stir to blend. Cover with plastic wrap and set aside until ready to serve. Cut each prosciutto slice lengthwise into two equal-sized strips and wrap a strip around each shrimp. Brush or spray the shrimp with vegetable oil. Season with pepper. Grill the shrimp over Direct High heat until they are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.