Best Jumbo Shrimp Recipes

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GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO



Grilled Jumbo Shrimp with Lemon and Oregano image

Provided by Ruth Cousineau

Categories     Citrus     Garlic     Herb     Shellfish     Shrimp     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

3 lb jumbo shrimp in shell (7 or 8 per pound)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
3 lemons, each cut into 6 wedges

Steps:

  • Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
  • Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
  • Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
  • Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
  • Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
  • Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.

JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA



Jumbo Shrimp Wrapped in Prosciutto di Parma image

Provided by Food Network

Categories     main-dish

Time 8h25m

Yield 4 to 5 servings

Number Of Ingredients 5

1/2 cup olive oil
2 tablespoons dry white wine vinegar
3 tablespoons chopped fresh basil
1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact
8 to 10 pieces prosciutto di Parma, sliced very thin

Steps:

  • Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
  • Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
  • Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.

LEMON SPAGHETTI WITH JUMBO SHRIMP



Lemon Spaghetti with Jumbo Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound spaghetti
2/3 cup extra-virgin olive oil
2/3 cup grated Parmesan
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 large lemons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
2 tablespoons capers, fried briefly in a little olive oil

Steps:

  • For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
  • For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
  • While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

JUMBO SHRIMP WITH BASIL AND MINT PESTO



Jumbo Shrimp with Basil and Mint Pesto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 26m

Yield 6 servings

Number Of Ingredients 9

3/4 cups lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1/4 cup olive oil
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
2 pounds uncooked jumbo shrimp, peeled and de-veined
2 tablespoons extra-virgin olive oil

Steps:

  • Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
  • Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
  • Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
  • Transfer the shrimp to a platter and serve.

NEELY'S JUMBO COCONUT SHRIMP



Neely's Jumbo Coconut Shrimp image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Peanut oil, for frying
1 1/2 pounds jumbo shrimp, peeled and deveined
1 cup panko bread crumbs
1 cup shredded sweetened coconut
4 large eggs
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 tablespoon onion powder
1/2 tablespoon granulated garlic powder
Zesty Dipping Sauce, recipe follows
One 6-ounce jar orange marmalade
1/4 cup sweet Asian chili sauce
1 lime, juiced

Steps:

  • Preheat oil in a deep-fryer to 350 degrees F.
  • Butterfly shrimp and set aside.
  • In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
  • Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
  • Mix all ingredients in a small bowl.

JUMBO SHRIMP WITH TARRAGON SAUCE



Jumbo Shrimp With Tarragon Sauce image

Make and share this Jumbo Shrimp With Tarragon Sauce recipe from Food.com.

Provided by English_Rose

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 raw large shrimp, shell on
olive oil, for brushing
1 1/4 cups white wine
1 garlic clove, minced
4 tablespoons parsley, chopped
2/3 cup sour cream
4 tablespoons fresh tarragon, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt and pepper

Steps:

  • Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
  • Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
  • Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
  • When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
  • Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.

Nutrition Facts : Calories 183.1, Fat 8.8, SaturatedFat 5.2, Cholesterol 48.8, Sodium 74.3, Carbohydrate 6.8, Fiber 0.5, Sugar 0.9, Protein 6.8

SHRIMP AND RICOTTA STUFFED JUMBO PASTA SHELLS



Shrimp and Ricotta Stuffed Jumbo Pasta Shells image

Found this in a local grocery store flyer. It was delicious and quite easy to make! Crab could be substituted for the shrimp, I think, and I might try that in future.

Provided by Kathleen Constance

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

24 jumbo pasta shells
300 g cooked shrimp, thoroughly patted dry
1 (500 g) container ricotta cheese
3 tablespoons pesto sauce
2 large eggs, beaten
1/2 cup mozzarella cheese, grated
1 teaspoon all-purpose flour
salt and pepper
1/4 teaspoon ground nutmeg
1 (700 ml) jar red pasta sauce, your choice of flavour
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, freshly grated

Steps:

  • Bring a large pot of salted water to boil. Cook the pasta shells as per the package directions. Drain, reserving 1/4 cup of the cooking liquid. Cool the pasta shells in cold water and drain well again. Set aside.
  • Set 24 of the shrimp aside in a small bowl and refrigerate until needed. Coursely chop the remaining shrimp and place in a medium bowl. Mix in the ricotta, pesto, eggs, 1/2 cup mozzarella cheese, flour, salt, pepper, and nutmeg.
  • Preheat the oven to 350°F Pour the jar of pasta sauce into a large, wide baking dish; stir in the reserved pasta cooking liquid. Spoon the ricotta/shrimp mixture into the pasta shells and set them on top of the pasta sauce. Set a whole shrimp on top of each shell. Sprinkle the shells with the 1 cup mozzarella cheese and the Parmesan cheese. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, or until the tops are golden and the sauce is bubbling.
  • Suggested serving size is 4 shells each.

GRILLED JUMBO SHRIMP



Grilled Jumbo Shrimp image

At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.

Provided by Taste of Home

Categories     Dinner

Time 21m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon olive oil
1/2 teaspoon sugar
1 garlic clove, minced
Dash crushed red pepper flakes
Dash ground ginger
2/3 pound jumbo shrimp, peeled and deveined
12 cherry tomatoes
Hot cooked rice

Steps:

  • In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

MARYLAND JUMBO LUMP CRAB IMPERIAL STUFF SHRIMP



Maryland Jumbo Lump Crab Imperial stuff shrimp image

I did go shopping on my way home Friday. I was looking for different score of something a pound of Maryland Jumbo Lump Crab meat at Sam's club $16.95. I admit I did have some grand plans for the crabmeat, but feeling the way I did, I decided a simpler route was in order. Usually I make a batch of crabcakes, but for some reason my...

Provided by Dave Smith

Categories     Seafood

Time 30m

Number Of Ingredients 12

STEAM SHRIMP
3/4 lb shrimp
2 Tbsp old bay seasoning
1 can(s) beer,
JUMBO LUMP CRAB IMPERIAL
1 lb lump crab meat
1/2 c mayonnaise
1 tsp suga
1 tsp old bay seasoning
1 tsp parsley, italian
1 egg
1 lemon juice, fresh

Steps:

  • 1. First take each shrimp and skewer them from head to tail. (3/4 of pound colossal shrimp 12).
  • 2. Take 1/2 of the beer to steam them till they turn white NOTE not all the way done. Then the chef can drink the rest of the beer.
  • 3. Place Shrimp in an ice bath right away. to stop the cooking
  • 4. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
  • 5. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
  • 6. Here is when the fun comes in split or butterfly and clean each shrimp. You will need 12 If you have any left over the chef can eat them.
  • 7. Scope the mixture over the shrimp (2 per servicing) I add old bay or paprika for color
  • 8. Bake in 400 degree oven for 20 minutes (top will turn golden brown)
  • 9. Server with Black Rice, bean and Cole slaw
  • 10. Note you want them to look like Crabs

GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER



Grilled Jumbo Shrimp With Garlic-Herb Butter image

A very simple recipe with just enough seasoning to enhance the flavor of the grilled shrimp without overpowering it. The best way to eat the shrimp is to peel them at the table and dip in extra butter sauce left over from the recipe. I have prepared the recipe with and without the rum - I do not find the rum to add anything special.

Provided by WannaBcook5792

Categories     Very Low Carbs

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter
1/4 cup finely chopped parsley (optional)
1/4 cup finely chopped basil (optional)
3 garlic cloves, finely chopped
1 shallot, finely chopped
16 jumbo shrimp, in the shell preferably with heads left on
salt & freshly ground black pepper
white rum, for sprinkling (optional)

Steps:

  • In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
  • Light a grill or heat a grill pan.
  • Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
  • Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
  • Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
  • Serve at once.

JUMBO SHRIMP PARMESAN



Jumbo Shrimp Parmesan image

I made these for dinner tonight and they are scrumptious! Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website.

Provided by Marie

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

12 jumbo shrimp (10 to 12 per lb)
2 tablespoons olive oil
1 clove minced garlic
salt and pepper
1/2 cup unseasoned breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
1 medium lemon, cut in wedges

Steps:

  • Preheat oven to 475 degrees.
  • Peel and devein shrimp, leaving tails intact.
  • Mix together olive oil, garlic and salt and pepper in a bowl.
  • Add shrimp and toss lightly to coat.
  • Refrigerate 30 minutes to an hour.
  • In shallow bowl, combine bread crumbs and Parmesan cheese.
  • Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
  • Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
  • Drizzle with melted butter.
  • Place pan on the center rack of oven and bake for 10 minutes or until done.
  • Serve immediately with lemon wedges.

KITTENCAL'S BAKED JUMBO LEMON-GARLIC PARMESAN SHRIMP



Kittencal's Baked Jumbo Lemon-Garlic Parmesan Shrimp image

You won't find this recipe anywhere else, I developed this using jumbo shrimp and I would strongly advise to use only very large or jumbo for this and leave the tails intact, depending on the size and amount of the shrimp used a small amount of breadcrumb mixture might be left over --- I have listed the cayenne pepper as only optional you may adjust amount to suit heat level or omit, I like to add it in for some heat :)

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 40m

Yield 24-30 serving(s)

Number Of Ingredients 13

1 1/2 cups dry breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon garlic powder (can use 1 teaspoon)
1/2 teaspoon seasoning salt (can use more salt if desired) or 1/2 teaspoon white salt (can use more salt if desired)
1/2 teaspoon ground black pepper or 1/2 teaspoon lemon pepper
1/8 teaspoon cayenne pepper (optional or to taste)
6 tablespoons melted butter, slightly cooled
2 tablespoons oil
3 tablespoons fresh lemon juice
2 large fresh garlic cloves (very finely minced, about 1 tablespoon, must be very finely minced or use 1 teaspoon garlic powder)
24 -30 jumbo fresh shrimp (peeled and deveined leaving tails intact)
lemon wedge

Steps:

  • In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
  • In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice and fresh garlic.
  • Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
  • Lighty grease a jelly-roll pan.
  • Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
  • Place the coated shrimp onto the pan but not touching each other.
  • Set oven to 425 degrees (set oven to second-lowest rack).
  • Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).
  • Serve with lemon wedges.

JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES



Jumbo Shrimp Stuffed with Cilantro and Chiles image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 10

8 jumbo shrimp, in the shell (about 1 1/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves

Steps:

  • Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
  • In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
  • Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.

SHRIMP STUFFED JUMBO PASTA SHELLS



Shrimp Stuffed Jumbo Pasta Shells image

Make and share this Shrimp Stuffed Jumbo Pasta Shells recipe from Food.com.

Provided by Chef Songull

Categories     Pasta Shells

Time 35m

Yield 24 shells, 8-10 serving(s)

Number Of Ingredients 11

1 lb shrimp (peeled, deviened and coarsely chopped)
1/3 cup butter
16 ounces button mushrooms (coarsely chopped)
1 garlic clove (minced)
12 ounces sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
2 teaspoons low sodium soy sauce
1 cup parmesan cheese (grated)
1 lb jumbo pasta shells

Steps:

  • Preheat broiler.
  • Melt butter in a 12" skillet.
  • Sautee shrimp, mushrooms, and garlic just until the shrimp begins to turn pink (set aside).
  • In a saucepan heat sour cream (but do not boil).
  • Add to the sour cream the salt, pepper, paprika, and soy sauce and heat for just a minute or two (stirring constantly).
  • Remove from heat a add the shrimp mixture.
  • Cook pasta shells in boiling water until tender, drain and rinse with cold water until cooled.
  • Fill shells with shrimp mixture, top with parmesan cheese.
  • Broil until tops are golden brown and bubbling.

SPAGHETTI WITH ARUGULA PESTO AND SEARED JUMBO SHRIMP



Spaghetti with Arugula Pesto and Seared Jumbo Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound jumbo shrimp
1 pound spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish

Steps:

  • Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
  • Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
  • Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.

PANKO FRIED JUMBO SHRIMP



Panko Fried Jumbo Shrimp image

Make and share this Panko Fried Jumbo Shrimp recipe from Food.com.

Provided by spacholl

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb jumbo shrimp
1 teaspoon seafood seasoning
1 dash salt
1 dash pepper
1 1/2 cups flour
3 eggs
1/4 cup milk
1 1/2 cups panko breadcrumbs
1/4 cup light olive oil

Steps:

  • wash and dry shrimp.
  • season with essense or seafood season of your choice.
  • salt and pepper to taste.
  • coat in flour.
  • mix eggs and milk to make a wash.
  • run floured shrimp through egg wash.
  • coat with panko crumbs,set aside.
  • heat oil in fry pan over medium high heat until a popcorn kernal pops.
  • add half of shrimp to oil,cook to golden brown both sides (3-4 min.).
  • remove and add second half of shrimp and repeat.

STUFFED JUMBO SHRIMP



Stuffed Jumbo Shrimp image

These shrimp can be batter-dipped and fried, or breaded and baked, or cooked naked. I consider this to still be a work in progress, with many other potential variations, so use your imagination. This recipe also makes a great appetizer for 8 people.

Provided by Toby Jermain

Categories     Crab

Time 1h

Yield 4 serving(s)

Number Of Ingredients 32

1 1/2 lbs jumbo shrimp or 1 1/2 lbs jumbo shrimp, peeled,with tail and last shell segment left on (16 shrimp U10/lb)
1 English muffin, finely minced to crumbs
1/4 cup pine nuts, lightly toasted in a little extra virgin olive oil
1/4 cup slivered almonds, lightly toasted in a little extra virgin olive oil
1/4 lb crabmeat, drained and picked over to remove shell and cartilage pieces
4 cloves garlic, finely minced
4 scallions, including tops,finely chopped (green onions)
1 teaspoon extra virgin olive oil
1/4 cup chopped fresh parsley leaves
2 -4 jalapeno peppers, seeded and chopped,to taste
1 tablespoon capers, drained and chopped
1 teaspoon Worcestershire sauce (white Worcestershire if desired for looks, but dark tastes better)
8 ounces cream cheese, room temperature
1/2 cup crumbled feta cheese, room temperature (4 oz)
1 -2 tablespoon fresh lemon juice, to taste
salt & freshly ground black pepper
1 dash paprika (if baking naked) (optional)
lemon wedges or lemon juice, as accompaniment
1 egg, lightly beaten (optional)
1 cup wine or 1 cup water (optional)
1 cup flour (optional)
1 teaspoon baking powder (optional)
1 teaspoon salt (optional)
canola oil or corn oil (for frying) (optional)
2 eggs, beaten with
1 teaspoon olive oil
2 tablespoons water
1 cup flour
1 cup seasoned dry bread crumb
1 teaspoon sweet paprika
1/2 cup melted butter
salt & freshly ground black pepper

Steps:

  • Butterfly shrimp by cutting down through the back most of the way through the shrimp.
  • Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
  • Press with paper towels to remove excess moisture.
  • Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
  • Saute onions and garlic in olive oil over medium heat until softened.
  • Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
  • Reduce heat; add lemon juice, cream cheese, and feta cheese.
  • Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
  • Remove from heat, and add to crumb mixture.
  • Toss together gently until thoroughly combined.
  • Season to taste with salt and freshly ground pepper.
  • Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
  • Place in freezer for about 30 minutes to firm.
  • If deep frying battered shrimp, preheat oven to 250 degrees F.
  • Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
  • Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
  • Let batter rest about 5-10 minutes.
  • Heat about 2" of oil to 375 degrees F in a large saucepan or deep fryer.
  • Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
  • Cook 4-6 at a time until browned, turning once.
  • Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
  • Allow oil to return to 375 degrees F before cooking each batch.
  • Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
  • If baking breaded shrimp, preheat oven to 350 degrees F.
  • Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
  • If breading, brush tops of prepared shrimp lightly with egg-wash.
  • Press breadcrumbs onto surface until they adhere, and place on baking sheet.
  • After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
  • Bake for about 25 minutes or until lightly browned.
  • Drizzle with fresh lemon juice, if desired.
  • If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
  • Naked shrimp can also be cooked on the barbecue, over low to medium coals.
  • Place on oiled grate, cheese side up.
  • Do not turn unless you love the taste and smell of burning cheese.
  • Cook, covered for about 10 minutes.
  • Drizzle with fresh lemon juice if desired.

Nutrition Facts : Calories 1110.7, Fat 66.2, SaturatedFat 32.8, Cholesterol 516.8, Sodium 1739, Carbohydrate 63, Fiber 5, Sugar 5, Protein 62.5

GREEK GRILLED JUMBO SHRIMP W/ LEMON & OREGANO DRESSING



Greek Grilled Jumbo Shrimp W/ Lemon & Oregano Dressing image

Aahhh another FAV from GOURMET MAGAZINE. PERFECT as a SUMMERTIME GRILL APPY! Have plenty of Crusty Bread to dip into any leftover dressing! NOTE: Number of servings vary on size per lb for shrimp.

Provided by iLuv2cook 2

Categories     Very Low Carbs

Time 50m

Yield 20 shrimp approx, 8-10 serving(s)

Number Of Ingredients 8

3 lbs large shrimp (APPROX.7/8 SHRIMP PER LB)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano
3 lemons (Cut into 6 WEDGES)

Steps:

  • Clean and Devein Shrimp leaving shells in place.
  • Mince and mash Garlic in a Mortar and Pestle. Place in Blender with Fresh Lemon Juice and Black Pepper until smooth. With motor running, add oil in a slow stream, blending till emulsified. Transfer dressing to a bowl and add in your chopped FRESH OREGANO.
  • Prepare your GRILL (Moderate Heat for GAS and Direct Heat with Med-HOT Charcoal.
  • Toss Shrimp with 1/4 Cup Dressing in a Large Bowl and marinate NO more than 15 minutes(Texture of Shrimp will change if marinated longer!).
  • Brush Lemon wedges with some of remaining dressing and grill till marks appear (approx 5 minutes) then transfer to large patter.
  • GRILL shrimp on lighlty oiled Grill Rack, turning over once till cooked through approx 8 minutes total Transfer to platter with Lemons as grilled ~ Top with remaining dressing!

Nutrition Facts : Calories 312.8, Fat 22.1, SaturatedFat 3, Cholesterol 214.9, Sodium 1184.6, Carbohydrate 5.2, Fiber 0.9, Sugar 0.8, Protein 23.7

BUTTERY GARLIC & GARDEN HERB GRILLED JUMBO SHRIMP



Buttery Garlic & Garden Herb Grilled Jumbo Shrimp image

Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp.

Provided by NcMysteryShopper

Categories     < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup fresh parsley
1/4 cup fresh basil
3 -4 garlic cloves (minced jarred is fine)
1 shallot
1/2 cup butter
16 large shrimp, in the shell preferably with heads left on (Halved lengthwise, leaving them attached 1 inch below the head and deveined)
salt
fresh ground black pepper
white rum, for sprinkling

Steps:

  • Pulse parsley, basil, garlic and shallots in food processor until finely minced (or mince with knife).
  • Add minced mixture to small sauce pan with butter until butter can be stirred and ingredients combined; medium heat.
  • Light a grill or heat a grill pan.
  • Spread Shrimp open and season with salt & pepper, and brush liberally with the herb butter.
  • Grill over a medium-hot flame, shell side down, until slightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Flip again and lather with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
  • Serve at once.

Nutrition Facts : Calories 234.3, Fat 23.3, SaturatedFat 14.7, Cholesterol 103.9, Sodium 215.9, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 5.3

COCONUT JUMBO SHRIMP



Coconut Jumbo Shrimp image

Make and share this Coconut Jumbo Shrimp recipe from Food.com.

Provided by Diana Thompson

Categories     Coconut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce

Steps:

  • Peel and devein the shrimp; dry on paper towels.
  • Mix the flour, cornstarch, salt and pepper in a medium bowl.
  • Add oil and the ice water to the dry ingredients; stir to blend.
  • Heat the oil to 350 degrees in an electric skillet.
  • Dip the shrimp in the batter, then roll each shrimp in the coconut.
  • Fry shrimp for about 4 minutes, or until lightly browned.
  • Do not overcook!
  • Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
  • Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

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