Recipe Tag: Shrimp / Crawfish

Gochujang Glazed Shrimp

Gather all ingredients and equipment.

In a medium bowl, whisk together the 4 tsp of gochujang paste, soy sauce, sesame oil, and garlic.

Measure 2 teaspoons of this mixture into another bowl to reserve for later.

Once divided, add shrimp to the remaining mixture and toss to evenly coat. Cover and refrigerate for at least 30 minutes.

Add remaining 1 tsp gochujang and vinegar to the reserved mixture. Toss in butter cubes and set aside.

Preheat grill to medium high heat.

Once shrimp has marinated, thread them onto a skewer piercing through 2 points of the shrimp.

Place the prepared skewers on oiled grill, and cook until they begin to char, about 2-3 minutes.

Flip and cook for another 1 -2 minutes or until the shrimp are opaque.

Remove shrimp from grill and slide shrimp off of skewers into the bowl of the gochujang butter mixture. Toss to coat until the butter has melted and the shrimp is evenly coated in sauce.

Garnish with scallions and serve.

Lemon Shrimp Quinoa Salad – Virtual

Place the shrimp in a bowl with the lemon juice and the lemon zest.

Toss well and set aside (in the refrigerator).

Place the drained chickpeas in a large mixing bowl and set aside.

Place a large skillet over medium high heat.

Add two teaspoons of the olive oil, and when it is hot, add the garlic.

Cook for about one minute, then add the onion.

Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.

Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.

When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.

Remove from the heat and let stand for 5 minutes.

While the quinoa is cooking, place a second large skillet over medium high heat.

Add 1 teaspoon of the olive oil and then the shrimp.

Saute for about 4 minutes on one side and turn the shrimp.

Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.

Add the remaining liquid from the marinade and the white wine to the pan.

Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.

Add the liquid to the bowl with the chickpeas and shrimp.

When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.

Chill well.

When the salad is cold, add the cucumber, tomato, dill, and feta cheese.

Fold together gently and serve.

Tacos with Shrimp (or Fish) and Mango Salsa – Virtual

Gather all ingredients and equipment.

Make the salsa: Place the mango, red onion, jalapeno, lime juice, cilantro, salt, pepper, and cumin in a blender or food processor and pulse until finely chopped. Set aside in the refrigerator.

Place the peeled and deveined shrimp in a medium bowl and toss with taco seasoning and salt to evenly coat. (If using fish, mix the taco seasoning and salt together in the bowl, then gently dredge the fish in the seasonings until coated.)

Heat a medium saute pan over medium heat. Once hot, add the oil.

For shrimp: add the shrimp to the pan in an even layer and allow to cook for about 2-3 minutes. Turn the shrimp and continue cooking for another 1-2 minutes, until firm and pink.

For white fish: add to the pan and cook for 3-5 minutes. Flip and continue cooking for another 3-5 minutes or until fish reaches an internal temperature of 145°F.

Remove from the pan and set aside.

Toast the tortillas. This can be done in multiple different ways.

One way is to heat a small non-stick pan over medium-high heat and toast the tortillas one at a time until slightly browned around the edges, about 30 seconds – 1 minute per side.

If you have a gas stove, you can use tongs to place tortillas directly over a low flame, turning when brown spots begin to form on the tortillas.

When finished toasting, wrap the tortillas in a cloth napkin or tin foil to keep warm.

Assemble the tacos: Fill each tortilla with 3-4 shrimp, 1 Tbsp salsa and top with lettuce and tomato. Extra salsa can be stored in a container with a lid for about 3 days in the refrigerator.

Tacos with Shrimp (or Fish) and Mango Salsa

Gather all ingredients and equipment.

Make the salsa: Place the mango, red onion, jalapeno, lime juice, cilantro, salt, pepper, and cumin in a blender or food processor and pulse until finely chopped. Set aside in the refrigerator.

Place the peeled and deveined shrimp in a medium bowl and toss with taco seasoning and salt to evenly coat. (If using fish, mix the taco seasoning and salt together in the bowl, then gently dredge the fish in the seasonings until coated.)

Heat a medium saute pan over medium heat. Once hot, add the oil.

For shrimp: add the shrimp to the pan in an even layer and allow to cook for about 2-3 minutes. Turn the shrimp and continue cooking for another 1-2 minutes, until firm and pink.

For white fish: add to the pan and cook for 3-5 minutes. Flip and continue cooking for another 3-5 minutes or until fish reaches an internal temperature of 145°F.

Remove from the pan and set aside.

Toast the tortillas. This can be done in multiple different ways.

One way is to heat a small non-stick pan over medium-high heat and toast the tortillas one at a time until slightly browned around the edges, about 30 seconds – 1 minute per side.

If you have a gas stove, you can use tongs to place tortillas directly over a low flame, turning when brown spots begin to form on the tortillas.

When finished toasting, wrap the tortillas in a cloth napkin or tin foil to keep warm.

Assemble the tacos: Fill each tortilla with 3-4 shrimp, 1 Tbsp salsa and top with lettuce and tomato. Extra salsa can be stored in a container with a lid for about 3 days in the refrigerator.

Chimichurri Shrimp with Grilled Vegetables and Couscous – Virtual

Place the water in a medium pan over high heat.

Add the couscous and reduce heat to a simmer.

Cover and cook for about 10 minutes until the water is absorbed.

Remove from heat and let stand, covered, for 2 – 3 minutes. Fluff gently with a fork.

Fill a small pan with water and soak wooden grill skewers for 20 minutes, or use metal skewers.

Preheat a grill to medium-high heat.

Toss the shrimp with the chimichurri and marinate for 5 minutes.

Using the skewers, pierce the shrimp through the middle. Make sure the shrimp are not touching each other to ensure even cooking.

Grill the shrimp until they turn pink and are fully opaque in the center, but do not turn rubbery (2- 3 minutes on each side).

Remove the shrimp from the grill once fully cooked, and set aside (keeping warm).

Trim the woody ends off of the asparagus.

Place the asparagus in a bowl with the onions and peppers and add the olive oil, salt, and pepper.

Toss well to coat the vegetables.

Grill the vegetables until they soften and develop grill marks, about 5 minutes on each side.

When vegetables are done, remove from the grill and allow to cool slightly.

Serve the couscous topped with the grilled shrimp and vegetables and top with the Chimichurri Sauce.

Coumadin-Safe Shrimp Puttanesca

Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the olives, capers, tomatoes, wine, red pepper flakes, oregano, anchovies, and pepper.

Stir well and reduce the heat until the sauce is simmering. Cook for about 20 to 25 minutes. Stir occasionally.

While the sauce is simmering, place the water in a large pot over high heat.

When the water boils, add the pasta. Cook for about 15 to 20 minutes.

Add the shrimp to the skillet and toss well.

When the pasta is tender, drain and add to the sauce.

Check to make sure the shrimp are cooked through, and when they are, toss well and serve.

Simple Sauteed Shrimp

Heat a medium sauté pan over high heat. When the pan is hot, add the oil.

The oil is hot when it shimmers or creates small ripples when the pan is tilted.

Add the shrimp. Sprinkle the shrimp with salt before turning over.

Cook shrimp for about 2 minutes on a side, or until the shrimp are just opaque and pink.

Serve.

Chimichurri Shrimp with Grilled Vegetables and Couscous

Place the water in a medium pan over high heat.

Add the couscous and reduce heat to a simmer.

Cover and cook for about 10 minutes until the water is absorbed.

Remove from heat and let stand, covered, for 2 – 3 minutes. Fluff gently with a fork.

Fill a small pan with water and soak wooden grill skewers for 20 minutes, or use metal skewers.

Preheat a grill to medium-high heat.

Toss the shrimp with the chimichurri and marinate for 5 minutes.

Using the skewers, pierce the shrimp through the middle. Make sure the shrimp are not touching each other to ensure even cooking.

Grill the shrimp until they turn pink and are fully opaque in the center, but do not turn rubbery (2- 3 minutes on each side).

Remove the shrimp from the grill once fully cooked, and set aside (keeping warm).

Trim the woody ends off of the asparagus.

Place the asparagus in a bowl with the onions and peppers and add the olive oil, salt, and pepper.

Toss well to coat the vegetables.

Grill the vegetables until they soften and develop grill marks, about 5 minutes on each side.

When vegetables are done, remove from the grill and allow to cool slightly.

Serve the couscous topped with the grilled shrimp and vegetables.

Alternative Technique:

If you don’t have a grill there are a lot of alternatives for how to cook the shrimp and veggies. One is to use a flat griddle like you might cook pancakes on. Cook shrimp over medium heat for 2-3 minutes per side until they turn pink and are fully opaque in the center. Another good technique is a large sheet pan or cookie sheet in an oven preheated to 375°F.

Cape Malay Curry

Gather all ingredients and equipment.

In a saute pan, heat 1 Tbsp oil over high heat. Add shrimp shells and cook over high heat, stirring frequently, for 2-4 minutes or until spotted brown. Add water and simmer for about 5 minutes. Remove from heat, strain, and set aside the broth, discarding the shrimp shells.

In a large saute pan, heat 1 Tbsp of oil over medium heat. Saute onion for ~ 5 minutes or until tender and starting to brown. Add garlic, ginger, turmeric, curry powder blend, coriander. Saute for 1 minute until fragrant.

Add tomatoes, potatoes, and reserved shrimp stock. Cover and simmer for 10 – 15 minutes or until potatoes are tender.

Stir in coconut milk. Add shrimp, fish, salt, and pepper. Simmer uncovered for about 10 minutes, or until fish is cooked through. Serve.

Thai Shrimp and Grapefruit Salad

In a small saucepan bring 2 cups of water to a simmer. Remove from heat.

Add shrimp to saucepan. Stir and cover. Cook shrimp for about 2-3 minutes or just until opaque. Drain and set shrimp aside to cool.

While shrimp is cooling prepare salad ingredients. Segment grapefruit by cutting the top and bottom off to expose just the top of the fruit’s flesh. Set the fruit on a cut end. Working from top to bottom, and following the contour of the fruit, cut away the peel and pith, leaving only the flesh.

Once the peel and pith are removed, slide a paring knife along each of membranes to remove the fruit segments.

In a large bowl, combine segmented citrus, toasted cashews, cilantro, shallots, and cucumber. Reserve some cashews and cilantro for garnish.

Once cool, slice shrimp in half lengthwise and add to salad mixture.

In a small bowl, combine fish sauce, lime juice, sugar, pepper, and garlic. Stir until the sugar dissolves. Pour over shrimp and salad mixture and gently toss to combine.

Divide mixture into lettuce leaf cups. Top with cilantro and cashews for garnish. Serve.