Recipe Tag: Shrimp / Crawfish

Shrimp Pad Thai

Place the water in a large sauce pan over high heat.

Place the soy sauce, lime juice, lime zest, maple syrup, fish sauce, tamarind paste, and red pepper flakes in a small bowl and whisk until smooth.

Place the eggs in a small bowl and whisk until smooth.

When the water boils add the noodles to the pan.

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

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

Add the white part of the green onions. Cook for about 2 minutes. Stir frequently.

Add the shrimp and cook for about 4 minutes.

Add the soy sauce mixture and toss to coat the shrimp and veggies.

Cook for 1 minute and move to one side of the skillet.

Place the remaining green part of the green onion in the other side of the pan.

Stir for about 30 seconds until wilted and add the egg.

Scramble the egg and when cooked drain the noodles and add them to the pan.

Gently fold the shrimp, egg and noodles together.

Serve topped with the bean sprouts, cilantro and peanuts.

Penne with Shrimp and Mustard Sauce

Place the water in a large skillet over medium-high heat.

When the water is boiling, add the pasta and reduce the heat to medium low. Cook for about 15 to 20 minutes until the pasta is al dente.

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

Add the onion and cook slowly for about 10 minutes, adjusting the heat and stirring occasionally so that the onions become soft and translucent but do not brown.

Add the vegetable stock, water, salt, mustard, honey, and the white part of the green onion.

Cook on medium at a slow simmer for about 5 minutes. Stir occasionally.

Add the shrimp, goat cheese, and the green part of the green onion and cook for about 5 minutes until the shrimp are cooked and the goat cheese melted.

Drain the pasta and add to the shrimp and sauce.

Toss well and serve.

Linguine with Shrimp in Vodka Tomato Cream Sauce

Heat 3 cups water until boiling and pour over the sun-dried tomatoes.

Allow the sun-dried tomatoes to steep for 15 minutes until soft.

Drain the liquid into a small bowl and set it and the sliced sun-dried tomatoes aside.

Heat 3 cups of water to the shiver stage in a shallow, medium-sized saucepan.

Add the asparagus and blanch for 4 minutes.

Place the cooked asparagus in ice water for 10 minutes.

Remove the asparagus from the water and cut the asparagus in 2-inch segments. Set them aside to dry on a paper towel.

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

Add the onions to the skillet and cook over medium heat until they begin to soften and turn slightly brown (about 7 – 10 minutes).

Reduce the heat to low, add the vodka, and cook for two minutes. Stir frequently.

Add the sun-dried tomato broth, the sun-dried tomatoes, canned tomatoes, and salt.

Simmer for 40 minutes, stirring occasionally.

When the sauce is almost cooked, place the 4 quarts of water in a large pot.

Add the linguine and cook about 15 minutes until just done (the pasta should have a slightly firm texture)

While the linguine is cooking, add the shrimp and the milk to the gently simmering sauce. Stir occasionally.

After about 10 minutes, add the asparagus to the sauce and fold in gently.

Drain the linguine. Add the pasta to the tomato/shrimp sauce and toss to coat the pasta with the sauce. Season to taste with fresh ground black pepper.

Served topped with the fresh basil.

Linguine with Roasted Eggplant and Shrimp

Place the water in a large saucepan over high heat.

When the water boils, add the pasta, stir and cook for about 12 to 18 minutes (or as directed on the package). Stir occasionally.

Place a large skillet in the oven and preheat to 375°F.

When the oven is hot, add the olive oil to the pan, swirl and add the shallots, eggplant, and thyme.

Roast for about 10 minutes, until the eggplant are browned on all sides. Toss frequently.

Set the oven to broil and cook the eggplant for an additional 4 to 5 minutes. Toss frequently.

Remove the pan from the oven and place the eggplant and shallots on a plate.

Place the skillet on the range over medium high heat.

Add the shrimp, capers, salt, lemon zest, lemon juice, white wine, stock, and honey to the pan. Stir.

Cook for about 6 to 8 minutes, until the shrimp are pink.

Add the butter and stir until melted.

Add the eggplant and the drained linguine to the pan.

Toss well and serve in two bowls topped with the grated parmesan.

Cajun Shrimp Penne

Place the water in a large sauce pan over high heat.

When it boils add the penne and cook for about 15 minutes. Stir occasionally.

While the pasta is cooking place the sausage in a large skillet over medium high heat.

Cook for about 5 minutes until lightly browned.

Add the onion and cook for about 4 to 5 minutes. Toss frequently.

Add the celery and pepper and cook for about 3 minutes. Toss frequently.

Add the vegetable stock and cajun seasoning and simmer for about 5 minutes.

Add the shrimp and cook for about 3 minutes. Toss well, and when the shrimp is pink, remove from the heat.

Drain the pasta and add it to the shrimp with the goat cheese.

Toss frequently for about 1 minute or until the cheese is melted.

Serve.

Warm Shrimp Remoulade Salad

Place the water in a medium saucepan over high heat. Add the turnips and boil them for 5 minutes. Remove the turnips and add the egg to the boiling water. Boil the egg for three minutes, then turn off the heat under the pan and allow the water and egg to stand for 12 minutes.

Remove the egg and peel it under running, cold water. Place egg in a small mixing bowl and mince using the tines of a fork. Add the garlic, celery, Dijon mustard, mayonnaise, paprika and Cajun seasoning and blend well. (Best if chilled overnight – but not necessary.)

Place the olive oil in a medium sauté pan over medium-high heat. Add the turnips and sauté until the brown slightly.

Add the shrimp and cook for about 7 – 10 minutes until just pink.

Remove the pan from the heat and let cool for about 30 seconds. Add the remoulade sauce and toss to coat. Serve.

Southwest Quinoa Salad

Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done. Place it in a large mixing bowl and refrigerate until cool.

While the quinoa is cooking, place 1 teaspoon of the olive oil in a large skillet over high heat.

When the pan is hot, reduce the heat to medium and add the shrimp. Cook, tossing occasionally, until the shrimp is pink (about 8 minutes).

Place the cooked shrimp in the mixing bowl with the quinoa and refrigerate until cool.

When the shrimp and quinoa are cold, add the remaining 6 teaspoons olive oil, black beans, red pepper, celery, green onions, salt, pepper, chili powder, cumin, cayenne, honey, vinegar, and lime juice to the bowl.

Fold together until well blended. Chill thoroughly before serving.

Shrimp Taco Salad

Prepare the salsa and place in the refrigerator to chill.

Place a large skillet over medium heat and add the olive oil.

Add the diced onion and cook, stirring frequently, until the onions begin to soften. Add the shrimp, chili powder, cayenne pepper and salt.

Add the water and continue cooking for about 7 – 10 minutes over medium heat until the shrimp are cooked through. Remove from the heat, let cool and then refrigerate.

While the shrimp is cooling, slice the lettuce, drain and rinse the black beans, slice the tomatoes and shred the cheese.

When ready to assemble, place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the black beans. Arrange the tomato wedges around the edges.

Top with the cooled shrimp mixture, with the green onion and shredded cheese over the top.

Spoon the sour cream and salsa on top and serve.

Shrimp Scampi Orzo Pasta Salad

Combine the roasted garlic, butter, salt, minced parsley, minced chives, and pepper in a large mixing bowl.

Mash together until well blended.

Cover with plastic wrap and set the bowl in the refrigerator.

Place 1 quart water in a shallow pan over medium-high heat.

When the water is just about to boil, reduce the heat to medium and add the asparagus spears. Blanch for 7 – 10 minutes and remove.

Place on a cutting board to cool.

While the asparagus is cooling, dice the carrots.

Cut the asparagus into 1/2 inch pieces and add them to the scampi butter with the carrots and blend together.

Preheat the oven to 400° F. Place a large non-stick skillet in the oven.

Place 3 quarts water in a large stockpot over high heat.

When the water begins boiling add the pasta and cook for about 8 – 12 minutes until just done.

Drain the pasta and shake well to remove the excess water.

Add the hot pasta to the bowl with the scampi butter and vegetables. Stir well.

When the pan in the oven is hot spray lightly with oil and add the shrimp.

Cook for about 7 – 8 minutes turning once.

Remove add to the pasta. Toss well.

Cover with plastic wrap and refrigerate until cold.

Stir the salad about every 20 minutes to blend the flavors together well.

When ready to serve.

Place lettuce on a plate and top with one half of the pasta salad per serving. Garnish with sliced tomatoes.

Shrimp Salad

Place a large skillet over medium-high heat. When the pan is hot spray lightly with the oil and add the shrimp in batches small enough that the individual shrimp don’t touch. Cook for about 3 – 4 minutes on each side and remove to a cutting board.

When the shrimp have cooled chop them into large 1/2 inch dice.

Combine the chopped shrimp with the celery, onion, mayonnaise, sour cream, salt, garlic, relish, paprika and black pepper.

Chill well. When ready to serve stuff the tomatoes with equal amounts of shrimp salad.