Best Shrimp My Way Recipes

SHRIMP SCAMPI (MY WAY)

Steps:

• Start pasta water.
• In a large sauté pan melt butter & olive oil (low - medium heat).
• Start by adding the onions when they have some color (5 minutes or so).
• By this time the water should be almost ready.
• Add garlic and red pepper flakes to the onion, sauté for about a minute or 2. Stir not to burn. (burnt garlic YUCK must start over if you do this).
• Add pasta to the water and salt as you would.
• To the sauté pan add shrimp(if using clams and mussels you need to hold tight for a few).
• Cook the shrimp for about 3 minutes.
• Flip the shrimp.
• Keep an eye on the pasta cook till a'dente (don't forget to save some water).
• Add the lemon rind, juice and wine.
• Cook about 4 more minutes or until done.
• Add pasta water to thin sauce to how thin you like.
• Dump drained pasta in a big bowl (this is for the shrimp and the clams or mussels).
• When the shrimp is done, dump all over the pasta.
• Serve YUMMMY.
• O.K. now if you are using the clams and mussels don't add the shrimp. Just skip the whole shrimp thing. After the garlic softens add the lemon rind and lemon juice and wine and pasta water, bring to a boil. Add the clams and or mussels, cover and steam till they open. Throw any unopened ones. Dump all over pasta.
• Enjoy!
• 2 for the price of 1 not bad, LOL.

SHRIMP COCKTAIL ~ MY WAY!

Steps:

• 1. In a large pot with water, mix the lemon juice, Old Bay Seasoning, ground black pepper, smashed garlic, bay leaf, and quartered onion. Bring to a simmer, and cook for 20 minutes or so.
• 2. While the seasoned water is simmering, prepare the shrimp. Peel, devein, and I prefer the tails removed. (seems to me, people always leave that last little bit of meat in the tail when eating, it gets wasted)
• 3. Bring the seasoned water to a rapid boil. Add the shrimp, and cook for about 3 minutes. They will be nice and pink on the outside, and cooked through. DO NOT OVER COOK, the shrimp will be tough.
• 4. When cooking is complete, put the shrimp in a big bowl of ice water to stop the cooking process. Remove from the ice water, and chill until ready to serve.
• 5. Serve with your favorite cocktail sauce. Enjoy, this is a treat!

SHRIMP, MARK'S WAY

Steps:

• Put the oil in a large skillet over medium heat and add the garlic. Cook carefully, lowering the heat as necessary, until the garlic is just colored; add the spices and stir.
• Raise the heat to medium and add the shrimp; sprinkle with salt and pepper and cook gently, turning once or twice, until nicely coated with the spices and oil and cooked through, about 10 minutes.
• Serve the shrimp with the pan juices, garnishing with the parsley and lemon wedges.

SHRIMP TOAST - MY WAY

Steps:

• 1. Slice crusts off of each slice of bread and cut into 4 triangles. Set aside.
• 2. Peel, remove tails, devein & clean raw shrimp. Pat dry and set aside.
• 3. Finely dice scallions, water chestnuts & garlic clove on large cutting board then push aside. *I use the remaining water chestnuts in a simple chicken or beef & veggie stir fry served with these tasty treats*
• 4. Cut shrimp into more manageable pieces then begin to finely chop into a paste by rocking a large chef knife back and forth across the surface of the shrimp. This will take a few minutes.
• 5. Add the scallions, water chestnuts & garlic to the shrimp and mince together a bit more then place in a small mixing bowl.
• 6. Add red pepper flake, soy sauce, garlic powder & ginger to the shrimp paste and stir to combine. *you can use finely minced ginger root in this if you want to just be sure to mince well.
• 7. In a separate dish whisk together egg, 1tsp soy sauce (optional) & cornstarch until smooth and pour into shrimp paste. This is the glue so stir together really well.
• 8. Spread one side of each bread triangle with a small amount of the shrimp mixture.
• 9. Heat skillet with 1/4 inch of canola oil to about 350 degrees just intil it starts to ripple and place the bread shrimp side down in the hot oil.
• 10. Fry for 1 1/2 - 2 minutes on one side then turn and fry for 1 minute and remove onto a papertowel or rack for draining. They should be golden brown. Keep warm by placing in oven on very low warming setting until serving.
• 11. Serve these yummie bites with a store bought sweet & sour sauce, chinese duck sauce, chinese mustard or any other type of dipping sauce you like.