Lemon Butter Baked Shrimp

Found https://tastyskinny.com/lemon-butter-baked-shrimp/

Ingredients :
 1 lb. raw shrimp, cleaned, peeled and deveined
 8 Tbs. butter (1 stick), melted
 3 cloves garlic, minced (my addition)
 1 packet of Good Seasons Italian all-natural seasoning
 1 1/2 lemon, sliced into circles
 1 Tbs. dried parsley leaves
 1 tsp. black pepper, ground

 Directions :
Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×11 inch glass casserole dish, spreading it all over the bottom of the dish.

Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that.

Bake uncovered in the preheated oven for 15 minutes.

Scandinavian Shrimp Salad

Ingredients
12 ounces baby potatoes, halved (quartered, if large)
Kosher salt and freshly ground pepper
1/4 cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
1 teaspoon Dijon mustard
Pinch of sugar
 1/3 cup extra-virgin olive oil
1 small fennel bulb, thinly sliced, plus 1/4 cup chopped fronds
1 pound large shrimp, peeled and deveined
1 head butter lettuce (8 ounces), leaves separated
4 hard-cooked eggs, halved

Instructions

Step 1 Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.

 Step 2 Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.

Caesar Salad with Spicy Shrimp

Caesar Salad with Spicy Shrimp
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light" book.

Healthy Caesar Salad with Spicy Shrimp Try this Caesar salad with a twist.
https://www.marthastewart.com/340637/caesar-salad-with-spicy-shrimp

Prep: 30 mins
Total: 30 mins
Servings: 4

Ingredients
4 corn tortillas (5-inch)
2 teaspoons olive oil 1
1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Directions
Step 1 Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.

Step 2 Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.

Step 3 In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.

Step 4 To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.

Honey Garlic Shrimp

Honey Garlic Shrimp
https://tiphero.com/10-minute-honey-garlic-shrimp

Makes 2 servings
Prep Time: 5 minutes
Total Time: 10 minutes

Ingredients
3 Tablespoons honey
1 Tablespoon reduced-sodium soy sauce
¼ teaspoon crushed chili flakes (optional)
1 teaspoon fresh ginger, minced
2-3 cloves of garlic, minced (about 1 Tablespoon)
¾ pound medium uncooked shrimp, peeled and deveined
1 Tablespoon olive oil salt, to taste ground black pepper, to taste
2 Tablespoons sliced green onion (optional garnish)
cooked brown rice (to serve) broccoli or other veggies (to serve)

Preparation
Whisk honey, soy sauce, chili flakes (if using), ginger, and garlic, together in a medium bowl. Set aside.

In another medium bowl, add shrimp and olive oil. Season the shrimp with salt and ground pepper and toss to coat. Heat a pan over medium-high heat. Place the shrimp into the pan in an even layer. Cook the shrimp on one side until nicely seared, about 1-2 minutes. Flip the shrimp over and cook for another minute or until they’re just cooked but still a little translucent in the center.

Pour in the honey garlic marinade and cook until the shrimp is cooked through, about 1 minute more. If desired, remove the shrimp from pan, so they don’t overcook, and reduce the sauce a little to thicken it (keep an eye on the sauce while reducing, the honey makes the sauce easy to burn if you forget about it on the stove).

Serve the shrimp with the reduced sauce over brown rice and veggies. Garnish with green onion, if desired.

Instant Pot Shrimp with Lobster Sauce - Hibachi Fried Rice and Sauces

 Found https://pressureluckcooking.com/recipe/instant-pot-shrimp-with-lobster-sauce/
This phenomenal dish pairs BEAUTIFULLY with my famous Hibachi Fried Rice! https://pressureluckcooking.com/recipe/instant-pot-hibachi-fried-rice/

If you don’t have or don’t feel like buying Lobster Better Than Bouillon (although I strongly suggest you do because this is what makes it a “lobster” sauce – plus you should already have it because you should make my awesome Lobster Bisque 😜), you can use chicken or beef broth instead.

Yes, frozen shrimp are fine too – just make sure they are UNCOOKED/RAW and add the pressure cook time to 1 minute.

Ingredients
1.5 lbs raw large shrimp, peeled/shelled, tails off and deveined (you can use frozen shrimp too – just make sure they’re large and uncooked)
1.5 cups lobster broth (I used 1.5 tsp of Lobster Better Than Bouillon + 1.5 cups of water)
1/2 tablespoon low sodium soy sauce
1/2 tablespoon Shaoxing wine (or cooking sherry if you can’t find it)
1 tsp of sugar
1/2 tsp of white pepper (ad 1 tsp if you want it a little spicier)
1/2 tbsp of crushed ginger
1/2 tbsp of crushed garlic
1.5 cups of frozen peas
1 bunch of scallions (about 5 strands), sliced
3 tablespoon cornstarch + 3 tablespoons water
2 egg whites (no yolks), beaten
1/2 tbsp of heavy cream (I don’t suggest using any more than this – a little goes a long way for this sauce)


Instructions
Add lobster broth, Shaoxing wine, soy sauce, ginger, garlic, sugar and white pepper to the Instant Pot. Stir well an then add in the shrimp and stir
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 0 (yes, zero) minutes. If using frozen shrimp, set for 1 minute. Quick release when done. While the steam is releasing, beat the egg whites and prepare the cornstarch slurry (in separate bowls, of course)
Using a slotted spoon, remove the shrimp and set it aside in a serving dish
Hit “Keep Warm/Cancel” and then “Sauté” and Adjust so it’s on the “More” or “High” setting. As the broth is heating up, add in the frozen peas (they will cook VERY quickly) and the scallions and stir. Once it begins to bubble, add in the cornstarch slurry and stir immediately as it bubbles for about one minute. Turn the heat off and let it cool down a bit – the broth is going to thicken into a sauce here
Once the bubbles have died down a bunch, add in the beaten egg whites and stir immediately. Watch the magic happen as the sauce begins to transform!
Lastly, add in the heavy cream, stir and PRESTO! – the sauce is done. Spoon it over the shrimp in the serving dish and serve (this pairs BEAUTIFULLY with my famous Hibachi Fried Rice!)
Enjoy!


Hibachi Fried Rice
Found https://pressureluckcooking.com/recipe/instant-pot-hibachi-fried-rice/
2 cups of Jasmine rice, rinsed well and drained
2 cups of water
2 tbsp of sesame oil
2 tbsp of soy sauce (I used low sodium)
1 tbsp of salted butter
3 eggs (you can use 6 eggs if you want it EXTRA eggy!)
Half of 1 large white onion, chopped
Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)
Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)
Sesame seeds, for sprinkling

Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see below for the sauce recipes)
GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper Beef, Polynesian Pineapple Chicken, Soup Dumplings, Hot & Sour Soup, Egg Drop Soup, and Wonton Soup!!


Want it vegan? Don’t use the butter or egg!

Want some more protein in there?  You can cut up about 1 pound of chicken or beef into small pieces (or a few raw shrimp) and add to the pot (along with about another tablespoon of sesame oil) to cook thoroughly while you cook the veggies and just before you add the egg! A traditional Hibachi Fried Rice is meant to be very mild, simple and also very satisfying with the brunt of the flavor stemming from the vegetables and sesame flavor – making it not too heavy, but just right!  For a great finishing touch, add one or both of these sauces by mixing together these ingredients and pouring over the individually served bowls of rice! (Tip: They also make great salad dressings!)


Instructions

Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)
Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes.  When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside. (Note: If you want to use brown rice, follow my brown rice recipe instead!)
Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting
Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion.  Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes
Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot).  Once the egg begins to cook, mix it in with the veggies for a few moments until done
Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg
Transfer back to the serving bowl and top with additional sesame seeds. Serve in individual bowls and add desired sauce (see the “Jeffrey Sez” section for three AMAZING Japanese sauce options: Mustard, Ginger & Yum Yum). GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper Beef, Polynesian Pineapple Chicken, Soup Dumplings, Hot & Sour Soup, Egg Drop Soup, and Wonton Soup!!
Enjoy!

MAKE THESE SAUCES TO GO WITH IT!:

Japanese Mustard Sauce

2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)
1.5 tsp of white sugar
1/4 cup of milk
2 tbsp of heavy cream
1/4 cup of soy sauce (low sodium is best)
1 tsp of crushed garlic


Japanese Ginger Sauce

1/2 cup of soy sauce (low sodium is best)
1/4 tsp of white vinegar
2 tbsp of lemon juice
1/2 tsp of white sugar
1/2 tbsp of onion powder
1 tsp of crushed garlic
2 tbsp of minced/crushed ginger


Yum Yum Sauce

1 cup of mayonnaise
1 tbsp of melted butter
1 tsp of tomato paste
1 tsp of sugar
1/2 tsp of paprika
1/2 tsp of garlic powder
1/2 tsp of salt
2 tbsp of water

Grilled Spicy Lime Shrimp with Creamy Avocado Sauce

Found https://therecipecritic.com/wp-content/uploads/2016/05/spicylimeshrimp5.jpg Prep time 10 mins Cook time 5 mins Total time 15 mins Author: Alyssa Serves: 4-6 INGREDIENTS 1 pound of shrimp, peeled and deveined Juice of one large lime 3 Tablespoons olive oil 2 cloves garlic, minced 2 teaspoons chili powder ½ teaspoon ground cumin ¼ teaspoon paprika ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon red pepper flakes Creamy Avocado Sauce: 1 avocado split and pitted ½ cup lowfat greek yogurt 1 clove garlic, minced juice of 1 lime 2 tbsp cilantro, chopped (no cilantro for me) salt and pepper to taste INSTRUCTIONS In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink. To make the creamy avocado cilantro sauce add the avocado, greek yogurt, garlic, lime and cilantro. Pulse in a food processor until smooth. Add salt and pepper to taste. Serve immediately with shrimp.

General Tso's Shrimp 'n Broccoli

Found https://www.delish.com/cooking/recipe-ideas/recipes/a51932/general-tsos-shrimp-and-broccoli/


BY JUDY KIM

There's more to life than chicken.

YIELDS: 4
 PREP TIME: 0:20
 TOTAL TIME: 0:20

Ingredients
1 clove garlic, grated
3 tbsp. soy sauce
2 tbsp. white vinegar
2 tbsp. sugar
1/3 c. ketchup
1/2 tsp. dry mustard
1 large head broccoli, cut into florets
1 lb. shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
1/2 c. cornstarch
Vegetable oil, for frying
1 tbsp. Toasted sesame seeds

Directions
In a skillet over medium-low heat, combine garlic, soy sauce, vinegar, sugar, ketchup, and mustard. Bring to a boil and turn off heat. Steam broccoli until tender in a large pot fitted with a rack.

Meanwhile, in a medium mixing bowl, season shrimp with salt and pepper. Dredge shrimp in cornstarch.
Preheat a large skillet over medium-high heat with 1/2" of oil and cook shrimp until golden and cooked through. Spoon sauce over shrimp and stir-fry until slightly caramelized. Serve on top of steamed broccoli and garnish with sesame seeds.

Barbecue Shrimp with Avocado Salad

Barbecue Shrimp with Avocado Salad

Found https://www.foodandwine.com/recipes/barbecue-shrimp-with-avocado-salad

This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold.

Ingredients

SHRIMP

3 tablespoons canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 cup dry white wine
1/2 teaspoon chopped thyme
3/4 cup Worcestershire sauce
1/2 cup low-sodium chicken broth
24 large shrimp, shelled and deveined
Kosher salt
Pepper
2 tablespoons unsalted butter, cut into tablespoons
Sliced scallions, for garnish

SALAD

1/4 cup plus 2 talespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 Hass avocados—pitted, peeled and cut into wedges
2 romaine hearts (10 ounces), chopped
1 fennel bulb, trimmed and thinly sliced
3 radishes, thinly sliced

How to Make It

Step 1    Make the shrimp
In a medium saucepan, heat 1 tablespoon of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the Worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes.

Step 2    Make the shrimp
In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.

Step 3    Meanwhile, make the salad
In a large bowl, whisk the olive oil with the lemon juice. Add the avocados, romaine, fennel and radishes, season with salt and toss to coat. Serve the salad with the shrimp.

Bacon Shrimp Pasta

Found https://www.delish.com/cooking/recipe-ideas/recipes/a52296/bacon-shrimp-pasta-recipe/


This Bacon Shrimp Pasta Will Be Your New Favorite Meal!

This is all we're making from now until forever.

YIELDS: 4
 PREP TIME: 0:25
 TOTAL TIME: 0:25

Ingredients

6 slices bacon, chopped
1 lb. medium shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
1 tsp. crushed red pepper flakes
2 c. chopped tomatoes
3 c. baby spinach
3 cloves garlic, minced
1 c. heavy cream or half-and-half
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan, plus more for garnish
12 oz. cooked angel hair
Sliced fresh basil, for garnish

Directions

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.

Add shrimp to skillet and season with salt, pepper, and red pepper flakes. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
Garnish with basil and Parm and serve.

Shrimp, Avocado, and Grapefruit Salad

Shrimp, Avocado, and Grapefruit Salad
Found http://www.myrecipes.com/recipe/shrimp-avocado-grapefruit-salad


Total Time 48 Mins
Yield Serves 4
WENDY KALEN December 2011
RECIPE BY COOKING LIGHT

Perfect for a weeknight yet elegant enough to serve to guests, Shrimp, Avocado, and Grapefruit Salad will become a regular in your dinner salad rotation.

Ingredients

2 1/2 tablespoons olive oil, divided 12 ounces peeled and deveined medium shrimp 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 grapefruit 2 tablespoons chopped fresh tarragon 2 teaspoons brown sugar 1 teaspoon chopped shallots 6 cups chopped romaine lettuce 1 peeled avocado, cut into 12 wedges

How to Make It

Step 1
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

Step 2
Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Pepper-Shrimp Quesadillas

Pepper-Shrimp Quesadillas
Found https://www.foodnetwork.com/recipes/ree-drummond/quesadillas-with-shrimp-and-peppers-2532879

Total: 35 min
Active: 35 min
Yield: 6 servings


Ingredients

1 cup Mexican red sauce
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 green bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese (Monterey Jack is best)
Sour cream, for serving
Lime wedges, for serving

Directions

On a large plate, pour the red sauce over the shrimp and set aside.

Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.

Add the shrimp with the sauce. Cook, stirring only occasionally until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.

In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.

Serve with sour cream, and lime wedges

Please note I removed the cilantro leaves for serving which had no amount specified because I loathe cilantro and would never ever serve it on my table.

Bang Bang Shrimp Pasta!

Found http://myincrediblerecipes.com/bang-bang-shrimp-pasta/

Ingredients

1 lb of spaghetti or your favorite pasta of choice
1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
1 1/2 Tablespoons olive oil
3 cloves garlic, minced
3 tsp paprika
1 Tablespoon fresh parsley
Black pepper to taste

For the Sauce
1/2 cup of Hellmans mayonnaise
1/2 cup Thai sweet chili sauce (in the asian isle)
2 cloves garlic, minced
2 Tablespoons of lime juice
1/4 tsp of crushed red pepper flakes
1/2 tablespoon onion powder

Instructions

In a large bowl, mix all 'sauce' ingredients together then set aside.
Cook pasta, drain.
Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper
In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken.
Stir constantly while cooking until no longer pink- about 10 minutes
Remove from heat and set aside.
In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.
ENJOY!
adapted via www.skinnymom.com

Lemon Shrimp with Pasta

Found http://tasteerecipe.com/2017/09/19/your-favorite-restaurants-got-nothing-on-this/2/
Ingredients
For the Shrimp:
1 tablespoon Bertolli extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
finely chopped chili (optional)
garlic  (optional)

For the Pasta:
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup Bertolli extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons capers, fried
garlic  (optional)

Instructions:

Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper (and chili, if using); add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.

Make 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, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.

Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

Dinner for 1 - Sauteed Shrimp with Scallion Rice and Soy-Lime Sauce

Sauteed Shrimp with Scallion Rice and Soy-Lime Sauce
COURTESY OF MARTHA STEWART
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.

TOTAL TIME: 0:35
PREP: 0:15
LEVEL: EASY
SERVES: 1

INGREDIENTS

3 tsp. vegetable oil
2 scallions
Coarse salt and ground pepper
¼ c. long-grain white rice
2 tbsp. soy sauce
1 tbsp. fresh lime juice
½ tsp. sugar
1 tsp. sliced jalapeño or serrano chile
¼ lb. large shrimp
2 tbsp. fresh cilantro

DIRECTIONS

In a small saucepan, heat 1 teaspoon oil over medium. Add scallion whites, season with salt and pepper, and cook until softened, about 2 minutes. Add rice and 1/3 cup water and bring to a boil. Cover and reduce to a simmer; cook until rice is tender, about 15 minutes. Remove from heat; let stand 5 minutes.
Meanwhile, combine soy sauce, lime juice, sugar, and chile. In a small nonstick skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Fluff rice with a fork and top with scallion greens and cilantro. Serve shrimp with scallion rice and soy-lime sauce for dipping.

Dinner for 1 - Sesame Shrimp and Noodles

Sesame Shrimp and Noodles
COURTESY OF MARTHA STEWART
   
Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables at the same time as the pasta.

TOTAL TIME: 0:20
PREP: 0:20
LEVEL: EASY
SERVES: 1

INGREDIENTS

Coarse salt
ground pepper
2 oz. thin spaghetti
2 tbsp. orange marmalade
1 tbsp. soy sauce
1 tbsp. toasted sesame oil
½ tsp. red-wine vinegar
¼ tsp. ground ginger
6 oz. medium shrimp
1 small yellow bell pepper
2 scallions

DIRECTIONS

In a medium pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain; return to pot.
Meanwhile, in a medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and ginger. Season with salt and pepper. Add shrimp, bell pepper, and scallions; toss to combine. Transfer to a rimmed (or toaster-oven) baking sheet, and spread in a single layer.
Heat broiler (or toaster oven). Broil, 4 inches from heat source, until shrimp are opaque throughout, about 3 minutes. Transfer contents of baking sheet to pot; toss with pasta to combine.

BBQ PEEL & EAT SHRIMP WITH LEMON MAYO

Found here http://www.achefslifeseries.com/recipes/29

These peel & eat shrimp feature Vivian’s version of Old Bay & are a favorite at the Boiler Room. They will certainly be the highlight of your gathering with family and friends.

WHAT YOU NEED
(Serves 4)

2 pounds large shell on shrimp (request 21/25s from your fishmonger)
1/4 cup bbq rub
Juice of 1 lemon
1 tablespoon butter
1/2 cup lemon mayo

BBQ rub
(makes just over 1 cup)
3 tablespoons smoked paprika
1 1/2 tablespoons ancho chili powder
2 1/2 tablespoons kosher salt
2 tablespoons ground celery seed
2 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 tablespoon chipotle powder
2 tablespoons brown sugar

Lemon Mayo
(makes 1 cup)
3/4 cup of your favorite mayo
Zest of 2 lemons, removed with a microplane
1/4 cup lemon juice
2 garlic cloves, grated on a microplane
1/4 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish

Make the rub: Combine all the rub ingredients with a fork, taking care to remove any lumps. This will make more than you need for this recipe. Store any extra in an airtight container for up to 2 months. It’s also great on sweet potato fries or any other type of seafood.

Make the Mayo: Whisk together all the ingredients and allow the mayo the opportunity to mingle at least 30 minutes before serving. It will keep refrigerated up to one week.

Cook the Shrimp: Cut along the back side of each shrimp and remove the digestive track under cold running water. Take care to keep as much of the shell in tact as possible. Using a stove top steamer situation, steam your shrimp until just cooked through, about five minutes. While still very hot, toss the shrimp together with the bbq rub, the butter, and the lemon juice. Serve alongside the mayo with lots of napkins!

Spicy Shrimp Sheet-Pan Dinner

Spicy Shrimp Sheet-Pan Dinner

Found here: http://www.bettycrocker.com/recipes/spicy-shrimp-sheet-pan-dinner/61fccd0e-f3b8-43b9-b01b-6a6106568b0a

Prep Time 10 MIN
Total Time 20 MIN
Servings 4 (6 to 8 as appetizer)

Ingredients

1/4 cup olive oil

2 tablespoons chili garlic sauce

1 tablespoon honey

1/2 teaspoon salt

1 lb uncooked deveined peeled large shrimp, tail shells removed

2 cups halved cherry tomatoes

1 can (19 oz) Progresso™ chick peas, drained, rinsed 

4 cups baby spinach

2 oz crumbled feta cheese 

Directions

1 Position oven rack 4 inches from broiler. Set oven control to broil. Spray large, rimmed sheet pan with cooking spray.

2 In large bowl, mix olive oil, chili garlic sauce, honey and salt. Add shrimp, tomatoes and chick peas. Toss to coat, then pour in even layer on pan. Broil 5 minutes; stir, then broil 2 to 3 minutes longer or until shrimp are pink and cooked through.

3 Divide spinach among 4 plates. Top with shrimp mixture. Sprinkle with feta.

Expert Tips–

Like it spicy? Use up to 1 tablespoon more chili garlic sauce. Not a fan of feta? Try goat cheese, Parmesan or fresh mozzarella in its place.

Lemon Butter Baked Shrimp

1 lb. raw shrimp, cleaned, peeled and deveined
8 Tbs. butter (1 stick), melted
3 cloves garlic, minced (my addition)
1 packet of Good Seasons Italian all natural seasoning
1 1/2 lemon, sliced into circles
1 Tbs. dried parsley leaves
1 tsp. black pepper, ground

How to make it :

Preheat the oven to 350 degrees F.
In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.
Arrange the lemon slices on top of butter, forming a single layer.
Arrange the cleaned and deveined shrimp on top of the lemon slices.
Sprinkle the Italian Seasoning over the shrimp.
Sprinkle the parsley flakes and pepper on top of that.
Bake uncovered in the preheated oven for 15 minutes.

Shrimp Scampi Recipes

INGREDIENTS
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
 Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
 Freshly squeezed juice of half a lemon
 Cooked pasta or crusty bread

PREPARATION
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

COOKING NOTES

Perfect, except.......USE THE SHELLS!!! The shrimp shells are wonderful flavor enhancers and should not be discarded-simmer the shells in the wine (add some extra wine) for ~10 minutes, strain and then discard the shells, and use the enriched wine in the recipe. Double the flavor!

This is a terrific recipe. If you double the wine you have plenty of sauce. But less to drink.

Nice, quick recipe. Only problem is that there is very little sauce. I think next time I would use some clam juice in the butter, oil, wine, mixture so that there would be more sauce.

or

Ingredients
1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
2 Tbsp olive oil
2-3 Tbsp butter
Salt
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc)
2 tablespoons finely chopped parsley
Freshly ground black pepper to taste
1 Tbsp lemon juice

* Shell on? or Shell off? It's really up to you. Shrimp cooked shell on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock.


Method

1 Sauté garlic, red pepper flakes, in butter and olive oil: Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

2 Add shrimp and wine: Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp. Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine.
Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.

3 Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.

4 Toss with parsley, lemon juice, pepper: Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).


Read more: http://www.simplyrecipes.com/recipes/shrimp_scampi/#ixzz4DOobobXo

or

RED LOBSTER SHRIMP SCAMPI COPYCAT

YIELD: 4 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

Make everyone’s favorite dish right at home – it’s budget-friendly and it looks so fancy without any of the hard work!

INGREDIENTS:

1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 1/2 cups white wine
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 cup unsalted butter, at room temperature
2 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Parmesan

DIRECTIONS:

Season shrimp with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary and thyme.
Stir in butter, 2 tablespoons at a time, until melted and smooth.
Sir in shrimp and parsley; season with salt and pepper, to taste.
Serve immediately, garnished with Parmesan, if desired.

This delicious recipe brought to you by DAMN DELICIOUS
http://damndelicious.net/2016/06/03/red-lobster-shrimp-scampi-copycat/

Garlic Shrimp Avocado Tacos

From http://greatideas.people.com/2015/11/10/alex-guarnaschelli-garlic-shrimp-avocado-tacos-recipe/ 1 small hot house cucumber, peeled and sliced into ½-inch rounds 1 cup cherry tomatoes, halved Kosher salt 2 tsp. sugar 2 small cloves garlic, grated 2 tbsp. extra-virgin olive oil Juice from 2 large lemons, divided 1 medium avocado, halved, pitted 12 pieces medium (“U-10”) shrimp, grilled or seared, cut into small pieces 8 sprigs cilantro, stemmed 6-8 small hard corn tortilla shells 1 small jalapeno, thinly sliced 1. Marinate the cucumbers and tomatoes: Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them with salt and sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from one lemon over them; set aside. 2. Prepare the other vegetables and shrimp: Use a tablespoon to scoop out the avocado in bits. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil and cilantro. Toss till combined. 3. Assemble the tacos: Place a tortilla on a flat surface. Arrange some of the cucumber and tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat. The best tasting tacos are ones that have a mix of all the different flavors in each bite. Serve immediately with jalapenos, if desired. No cilantro is the right amount for me