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Shrimp Stew

Ingredients:

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 large clove garlic, minced
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 can (14 ounces) chicken broth, or 2 cups homemade
• 1 to 1 1/2 cups sliced cooked okra
• few dashes hot pepper sauce
• 1 can (8 ounces) minced clams, undrained
• 1 pound medium shrimp, shelled and deveined
• 3 cups cooked rice

Preparation:

In a skillet over medium heat, melt butter; sauté celery, onion and garlic. Stir in flour, salt, thyme, and pepper. Continue cooking, stirring constantly, until bubbly. Stir in the tomatoes, chicken broth, clams with liquid, and hot pepper sauce. Cook and stir until mixture thickens and bubbles, about 3 minutes. Add okra and shrimps; bring to the boiling point. Prepare 6 bowls. In the center of each bowl, make a mound of hot cooked rice. Ladle shrimp mixture around rice.
Recipe for shrimp stew serves 6.

Shrimp Stuffed Mushroom

• Ingredients:

• 1 (4.5 ounce) can shrimp, drained
• 1/4 cup unsweetened crushed pineapple, well-drained
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons finely minced green onion tops
• 1 1/2 teaspoons lemon juice
• 1/8 teaspoon hot sauce
• 1/4 cup mayonnaise
• 8 mushrooms
• carrot curls and cherry tomatoes for garnish, if desired

Preparation:

Rinse shrimp; drain well on paper towels. Chop and combine with pineapple. Stir in parsley, onion, lemon juice, and hot sauce. Stir in mayonnaise. Stuff mushroom with shrimp mixture; cover and chill. Arrange stuffed celery on a lettuce lined tray and garnish as desired.
Makes about 32 shrimp stuffed mushroom appetizers.

Shrimp Dip

Ingredients:

• 2 cups sour cream
• 1 package (3 ounces) cream cheese, softened
• 1 envelope dry onion soup mix
• 1 can (5 ounces) shrimp, drained and chopped
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon chopped pimiento
• dash sage

Preparation:

Blend sour cream into cream cheese. Mix in remaining ingredients. Chill. Serve with chips or crackers. Makes about 3 cups.

Bacon Wrapped Shrimp

Estimated Cooking Time:20 minutes or less

Ingredients:

• 1 pound medium shrimp, shelled, about 45
• 1/2 teaspoon garlic powder
• salt
• 15 slices bacon, cut crosswise into thirds

Preparation:

Sprinkle shrimp with garlic powder and a little salt. Wrap each shrimp in a piece of bacon. Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned. Serve with cocktail picks.
Makes about 45 bacon wrapped shrimp appetizers.

Shrimp Sushi

• Ingredients:

• 10 uncooked jumbo shrimp, unshelled, deveined 
• Water, for boiling
• 1 teaspoon salt
• ¼ cup vinegar
• 2 cups cooked sushi rice
• 2-3 teaspoons Wasabi horseradish sauce

• Directions:

1. Bring a large pot of salted water to a boil.
2. Using long toothpicks, skewer each shrimp from head to tail. Place in boiling water for 3 minutes, until pink, then transfer to bowl of ice water.
3. When cooled, remove the shell and skewers from shrimp.
4. In a small bowl, mix 1 cup water with vinegar; moisten hands in this mixture. Using hands, scoop 2 tablespoons of rice and form into a rectangular block about 2-inches long with rounded edges and sides.
5. Spread ¼ teaspoon of wasabi over the top of each shrimp. Place the shaped rice on top of the wasabi and press gently. Press into the shrimp, but make sure it holds its shape.

Crisp and light sushi is best served with equally light sides, such as a seaweed salad, bed of steamed greens, and broiled fish fillet. Choose your favorite light red or white wine for this elegant meal

Shrimp Bisque

• Ingredients:

• 4 tablespoons butter
• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons flour
• 1 teaspoon salt
• Pinch of paprika
• Pinch of pepper
• 4 cups half-and-half
• 1 pound jumbo shrimp, peeled, deveined, and chopped
• Pinch of parsley

• Directions:

1. Heat butter in medium skillet over low heat; add onions and celery and cook until tender, about 5 minutes. Add flour, salt, paprika and pepper; whisk to blend.
2. Add half-and-half gradually, whisking to prevent clumps; cook until thick, about 5 minutes. Add shrimp and cook until pink, about 3 minutes.
3. Sprinkle with parsley and serve.

Savory Shrimp Grits

• Ingredients:

• ¼ pound thick-cut bacon, diced
• ½ cup chopped shallots
• 1 pound deveined peeled uncooked shrimp
• 3 cloves garlic, chopped
• 1 teaspoon sea salt
• 3 cups milk
• 1 cup chicken broth
• 1 cup coarse cornmeal
• ½ cup shredded Cheddar or grated Parmesan cheese
• Hot sauce, for serving

• Directions:

1) Heat a medium saucepan over medium. When hot, add bacon; cook until just crisp, about 5 minutes, stirring. Using a slotted spoon, remove bacon from saucepan; set aside.

2) Add shallots to saucepan; cook until translucent, stirring occasionally, about 3 minutes. Add shrimp, garlic, and salt; cook until shrimp just turn pink, stirring occasionally, about 2 minutes. Using a slotted spoon, remove shrimp from saucepan set aside.

3) Add milk, broth, and cornmeal to saucepan; bring to a boil over high heat, stirring occasionally. Lower to a simmer and cook until mixture is very thick and smooth, stirring, about 20 minutes.

4) Add reserved bacon and shrimp to saucepan; stir well to mix. Top with desired cheese and hot sauce; serve warm.

Grits are warm and extremely soft, and they are best complimented by crunchy, crispy dishes, such as a crunchy raw salad, thick cornbread, or browned toast.

Kung Pao Shrimp

• Ingredients:

• 1 ½ tablespoons chili garlic sauce
• 1 ½ tablespoons oyster sauce
• 1 teaspoon rice vinegar
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup cashew nuts, roasted
• 6 dried chili peppers
• 1 medium white onion, diced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• ½ pound medium shrimp, peeled and deveined
• 2 medium green onions, minced
• ½ teaspoon ground white pepper

• Directions:

1. In a small bowl, mix the chili garlic sauce, oyster sauce and rice vinegar. Set aside.
2. Heat olive oil in a medium pan over medium-high heat. Add garlic and cook until light brown, about 3 minutes. Add cashews, dried chilis, onion, and bell peppers. Cook until onion turns translucent, about 4 minutes.
3. Add shrimp and cook, stirring occasionally, 1 minute.
4. Add reserved chili garlic sauce mixture and season with pepper, stirring to combine.
5. Cook until the shrimp are pink and cooked through, another minute. Garnish with green onions and serve.

For a dish this spicy, you’ll want the sides to be plain and starchy; white rice is ideal. Serve with a bold red wine that can hold up to the spice without overwhelming it, such as Beaujolais or Syrah.

Coconut Shrimp

• Ingredients:

• 1 cup cornstarch
• 2 pounds fresh shrimp, peeled
• 1 cup coconut milk
• 3 tablespoons fresh lime juice
• 2 cups flaked coconut
• 1 cup vegetable oil, more as needed

• Directions:

1. Place cornstarch in small bowl. Place shrimp in bowl and toss to coat well.
2. In separate medium bowl, combine coconut milk and lime juice; dunk shrimp in mixture and shake off excess liquid.
3. Place flaked coconut in small bowl. Add shrimp and toss to coat.
4. Heat the vegetable oil in a deep skillet over high heat; when hot, gently add shrimp and fry until golden brown.

Serve these up alongside something green and fresh, such as a spinach salad or broccoli sauté. When choosing wine, a white wine of any sort would work well; choose your favorite and enjoy.

Chilled Shrimp Fettuccine

Ingredients:

8 ounces uncooked fettuccine
8 ounces frozen peeled and deveined cooked medium shrimp, thawed and drained
1 tablespoon lemon juice
3/4 cup fat-free mayonnaise or salad dressing
1/4 cup chopped fresh parsley
1/4 cup finely chopped red onion (about 1 small onion)
1/4 cup fat-free Italian dressing
1 teaspoon Creole or Cajun seasoning
1/2 teaspoon black pepper

Directions:

1. Cook the fettuccine as directed on packaging; drain and set aside.
2. Toss the cooked shrimp and lemon juice in a large bowl. In a separate small mixing bowl, mix all of the remaining ingredients.
3. Add the mayonnaise mixture and cooked fettuccine to the shrimp; toss to coat.
4. Cover and refrigerate for 1 to 2 hours to blend flavors; serve chilled.

This is a fairly flexible recipe to pair with wines, so choose a red or white that’s simple and bold, yet not too strong to overpower the delicate flavor of the shrimp. Chianti, Pinto Blanco, Pinto Grigio, or Merlot could all work very nicely against the cold cream sauce.

Asparagus and Shrimp Risotto

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 teaspoon chopped shallot
• 2 ½ ounces cooked asparagus, cut in one-inch pieces
• 5 ounces risotto rice
• 1 cup dry white wine
• 2 ½ ounces cooked shrimp
• 4 cups chicken stock
• ½ cup parmesan cheese
• 1 ½ teaspoons chopped parsley

• Directions:

• Heat oil in a medium saucepan over medium heat.
• Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
• Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring

  Ingredients:

  2 teaspoons extra-virgin olive oil
  1 teaspoon chopped shallot
  2 ½ ounces cooked asparagus, cut in one-inch pieces
  5 ounces risotto rice
  1 cup dry white wine
  2 ½ ounces cooked shrimp
  4 cups chicken stock
  ½ cup parmesan cheese
  1 ½ teaspoons chopped parsley

  Directions:

• Heat oil in a medium saucepan over medium heat.
• Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
• Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring to prevent sticking.
• Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
• When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
• Add parmesan cheese and parsley, stir to incorporate, and serve.
• Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.
• to prevent sticking.
• Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
• When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
• Add parmesan cheese and parsley, stir to incorporate, and serve.
• Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.

Broiled Cajun Shrimp

 

Ingredients:

• 1 pound shrimp, peeled
• 3 cloves garlic, crushed
• 1 tablespoon olive oil
• 1 teaspoon hot sauce
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt

• Directions:

• 1) Preheat broiler.
  
  2) Combine shrimp, garlic, oil, and hot sauce in a medium bowl; toss well and let marinade 15 minutes.
  
  3) Meanwhile, combine remaining ingredients in a small saucepan over medium heat; cook until melted and fragrant, stirring occasionally, about 2 minutes. Keep warm on very low heat.
  
  4) Transfer shrimp to a large baking sheet; broil until no longer pink, about 3 minutes. Remove from oven; thread onto serving skewers.
  
  5) Arrange shrimp skewers on a serving platter. Pour butter sauce into a dipping bowl. Serve warm.
• Spicy and zesty, these shrimp bites should be served along something mild and creamy, such as corn grits, mashed potatoes, or a tomato rice pilaf. When choosing a wine, consider the whites that have a bit of aroma and crispness, such as Pinot Grigio, Riesling, or sparkling Chardonnay.

Asian Grilled Shrimp

Ingredients:

• 3 garlic cloves, whole, smashed
• 3 slices fresh ginger
• 1 tablespoon rice wine
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame seeds
• 2 teaspoons five spice powder
• 1 teaspoon sesame oil
• 1 pound shrimp

• Directions:

• Combine all ingredients except shrimp in a medium bowl and mix thoroughly. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
• Preheat grill to high. Remove shrimp from marinade, reserving the liquid, and place directly on grill. Cook 1 to 2 minutes each sides, until color turns pink.
• Place reserved marinade in a small saucepan, removing the ginger slices. Bring to a boil and simmer until liquid is reduced by half. Drizzle over cooked shrimp and serve.
• Serve this slightly sweet, grilled shrimp over steamed rice with a side of greens, such as sautéed broccoli. The delicate flavors of this Asian marinade might get lost in a red wine or heavy white, so stick with crisp, clean whites for the best complement.

Fried Almond Shrimp

• Ingredients:

• 1 cup all-purpose flour
• Pinch of salt
• 4 medium eggs
• 2 cups milk
• 12 uncooked jumbo shrimp, peeled and deveined, tails intact 
• 1 ½ cups sliced almonds
• 6 cups vegetable oil
• Cocktail sauce, tartar sauce, and lemon wedges, for serving

• Directions:

• Place flour and salt in a medium mixing bowl; mix well. In a separate medium mixing bowl, whisk together milk and eggs.
• Dredge the shrimp (not tails) in seasoned flour, shaking off the excess. Dip the shrimp (not tails) in the milk/egg mix.
• Place almonds on a large plate. Roll shrimp in almonds, pressing to adhere firmly and coating all but tails. Place battered shrimp on a baking sheet lined with wax paper and curl tails up over shrimp. Freeze until firm, about 90 minutes.
• Heat vegetable oil in heavy large saucepan to 350°F. Loosen shrimp from wax paper and place gently in hot oil; fry until color turns deep golden brown, about 3 to 4 minutes.
• Using a slotted spoon, transfer cooked shrimp to paper towels and allow to drain.
• Divide shrimp among serving plates and serve with cocktail sauce, tartar sauce, and lemon wedges.

Serve up these casual fried fritters with your favorite deli fixings—potato chips, coleslaw, and a creamy fruit salad would be just perfect. When choosing a complimentary drink, consider something that will lighten up and refresh the palate, as fried fish can become quite heavy and salty. Great choices include sparkling wine, Albarino, and the Argentinian white wine Torrontes.

Ginataang Kalabasa w/ shrimp (Squash Cooked in Coconut Milk)

Estimated cooking & preparation time: 1 hour

Ginataang Kalabasa Ingredients:

• 1 kilo squash, cut into cubes (1"x1")
• 1/4 kilo shrimp, shelled and deveined
• 3 pieces tomatoes, diced
• 2 onions, chopped
• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 4 tablespoons of cooking or olive oil
• 2 pieces long chili peppers
• 2 tablespoons of shrimp paste (bagoong)
• 2 cups coconut milk
• 1 cups coconut cream (katang gata)
• 2 cups chicken stock
• 2 tablespoons of fish sauce (patis)

Ginataang Kalabasa Cooking Instructions:

• On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
• Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
• Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
• Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:

• This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

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