Shrimp Scampi with Roasted Peppers and Spinach

Shrimp Scampi with a little twist. Add spinach and roasted pepper. I've even used sun-dried tomatoes to the dish. Chicken broth really lightens up this meal.

Find this recipe on my new blog 

Little Cypress Lodge 

at

https://littlecypresslodge.blogspot.com/2024/09/shrimp-scampi-with-spinach.html

Shrimp Po' Boys

 

Piled high with crispy fried shrimp on crusty French bread slathered with a zesty, spicy mayo, it's the ultimate dinner sandwich.

FOR THE SAUCE:

3/4 cup mayonnaise

2 tbsp coarse grain or Creole mustard

1 tbsp capers, drained and chopped

1 tbsp hot sauce

1 tbsp lemon juice

2 tsp prepared horseradish

1 1/2 tsp Creole seasoning

1 tsp Worcestershire sauce

1 garlic clove, grated

FOR THE SANDWICH:

Vegetable or peanut oil, for frying

1 cup buttermilk

2 cup yellow cornmeal

2 tbs Creole seasoning

2 lb medium shrimp, peeled and deveined

Salt, to taste

6 hoagie rolls or 6-inch pieces of French bread, split lengthwise

3 cup shredded iceberg lettuce

2 tomatoes, thinly sliced

1/2 cup dill pickle chips

Hot sauce, for serving

For the sauce: 

Stir together the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasoning, Worcestershire sauce, and garlic in a medium bowl until well combined. Set aside.

For the sandwich: In a large cast iron skillet, heat 1-inch of oil over medium to 375°. Place the buttermilk in a shallow bowl. In another shallow bowl, stir together the cornmeal and Creole seasoning. Working in batches, dip the shrimp in the buttermilk, allowing excess to drip off. Toss the shrimp in the cornmeal, shaking off the excess.

Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes, turning occasionally. Transfer to a paper towel lined baking sheet to drain. Season to taste with salt.

Spread the cut-sides of rolls with the sauce. Top with evenly with shredded lettuce, tomato slices, pickles and fried shrimp. Serve with hot sauce and the remaining sauce on the side, if you like.

Pioneer Woman Recipe found here

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Old Bay Marinated & Grilled Shrimp

 

Marinate the shrimp for only 30 minutes.

Wonderful flavors of lemon juice, garlic, and the spice blend of Old Bay seafood seasoning. 

Don't over-marinate, the shrimp can become tough as the lemon juice will start to cook the shrimp.

Serve with boiled or roasted potatoes for a version of shrimp boil.

1 large lemon

2 large cloves garlic

1 tablespoon seafood seasoning, such as Old Bay

2 tablespoons extra-virgin olive oil

1 pound jumbo shrimp (16/20), peeled and deveined

Hot sauce, for serving

Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.

Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.

Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.

Serve the shrimp with the reserved lemon wedges and hot sauce.

Food Network Recipe found here

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Shrimp Alfredo

Whip up this delicious dish in 45 minutes. Creamy alfredo sauce made from scratch brings this dish to a new level.  Add shrimp a touch of lemon and Parmigiano-Reggiano and you have yourself an elegant meal.

12 ounces pappardelle pasta (can substitute fettuccini or other flat noodle)

6 tablespoons butter, divided (2 for shrimp + 4 for sauce)

12 ounces shrimp, peeled and deveined, tails removed

1/2 cup milk

1 egg yolk

2 cloves garlic, minced

2 (3-inch) strips lemon peel

1 1/4 cup (2.25-oz.) freshly grated Parmigiano-Reggiano cheese, divided, plus more for garnish

In a large pot, season 4 quarts of water generously with 1/4 cup kosher salt. Bring water to boil. Cook pasta according to package instructions to al dente. Reserve 1 cup of the pasta water. Strain pasta, and set pasta and reserved pasta water aside.

In a skillet, melt 2 tablespoons of butter over medium high heat. Once butter has melted and begins to foam, add shrimp and cook, tossing occasionally, until the flesh is pink and the shrimp have just begun to curl, about 3 minutes. Remove from heat.

In a small bowl, whisk together milk and egg yolk until completely combined. Slowly stream in 1/2 cup of the reserved pasta water into the milk mixture, whisking to combine. Set aside.

In a large skillet over medium-high, melt remaining 4 tablespoons butter. Add garlic and stir into butter until foamy and fragrant, 1 minute. Add milk mixture and lemon peel to the skillet and constantly whisk until the butter is no longer separated and the mixture begins to bubble and foam. Slowly sprinkle 1 cup of the grated Parmigiano-Reggiano into the liquid as you whisk. Allow sauce to bubble and continue stirring gently until mixture thickens slightly, about 5 minutes. Remove strips of lemon peel and discard. Add cooked pasta to the sauce, and gently toss pasta to evenly coat. Once pasta is well coated, add remaining 1/4 cup grated Parmigiano-Reggiano to the pasta and continue tossing until melted and well distributed. (Note: if the sauce seems to thick, add a little of the remaining reserved pasta water to loosen the sauce.)

Remove pasta from heat, add cooked shrimp to pasta, and season with freshly ground black pepper, if desired. Garnish with additional Parmigiano-Reggiano and fresh parsley immediately before serving.

        A Southern Living Recipe By Micah A Leal

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Air Fryer Popcorn Shrimp

 

Popcorn Shrimp is a perfect party snack or a light meal served with a side dish or tossed in a salad. Crispy never soggy because it is Air-Fried. 

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe

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Air Fryer Popcorn Shrimp

 

A fun party snack or meal served with a side dish or tossed salad. Light and crunchy and not greasy because it is cooked in an air fryer.

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Step 1
Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Step 2
Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Step 3
Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Step 4
Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe found here

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Quesadillas with Shrimp and Peppers

Mild or Spicy Quesadillas with Shrimp & Peppers. Easy recipe.

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

Fresh cilantro leaves, for serving

Lime wedges, for serving

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, cilantro and lime wedges.

A Ree Drummond Recipe found HERE

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Lemon Basil Shrimp and Pasta

A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.

3 quarts water

8 oz. uncooked spaghetti

1 lb. peeled and deveined large shrimp

1/4 cup chopped fresh basil

3 tablespoons drained capers

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon salt

2 cups of spinach

Bring 3 quarts water to a boil. Add pasta, cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.

4 Servings

Cooking Light Recipe. Linda's favorite.

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Shrimp Puffs

I think this appetizer looks amazing. I can't wait to serve them.

Cooking spray, for coating the muffin tin

1 7 1/2 -ounce can refrigerator biscuits

1 cup shredded Monterey jack cheese

1 scallion, white part and some green, chopped

1/2 cup mayonnaise

1/2 pound baby shrimp, cooked and peeled

1/2 teaspoon chopped fresh dill

Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.

Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.

In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.

Photograph by Yunhee Kim

Food Network Recipe

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Crispy Shrimp Pasta

This Crispy Shrimp Pasta is bold in flavor. A winner in my home. 

4 oz fettuccine pasta

3/4 lb raw shrimp, peeled, deveined and tails removed

1 tsp kosher salt

1 tsp freshly ground pepper

2 tbsp flour

1 tbsp olive oil

1 tbsp butter

1 1/4 cups low-sodium chicken broth

1/2 cup whipping cream

1/2 tsp cajun seasoning

Cook pasta according to package directions.

Sprinkle shrimp with salt, pepper, and toss.

Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss.

Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side.

Remove to plate. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze.

Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.

Taste the sauce and add seasonings (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

Picture & Recipe from Kevin & Amanda 

Check them out they have a wonderful blog.

I'm not sure how my family came across this wonderful recipe but I did find it on Kevin & Amanda site.

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Glazed Lime Shrimp

Simple dish with the tang of lime served with wild rice, just add a veggie.

1 1/2 lbs jumbo shrimp, peeled and deveined

2 tablespoons ginger preserves

Juice of 2 limes

1/2 cup coarsely chopped basil or parsley

In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp and stir-fry until partially cooked, 1 to 2 minutes. Stir in ginger preserves and cook until the shrimp are pink and firm, about 2 minutes more. Remove from the heat and toss with the lime juice and basil; season to taste with salt and pepper.

You can also skewer the shrimp and grill 3 minutes on each side over medium high heat.

I have never used the ginger preserves in this recipe. I'm a big fan of lime on my shrimp. I serve this dish over Uncle Ben's Wild Rice. Found this recipe in a magazine many, many years ago.

Photo Closet Cooking

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