Recipe Tag: Shrimp / Crawfish

Gambas al Ajillo (Spanish Shrimp with Garlic)

Preheat the oven to 400°F.

Place the shrimp in a small skillet. Arrange them so that they form a single layer across the bottom of the pan.

Arrange the sliced garlic evenly across the top of the shrimp.

Add the white wine, olive oil, salt, pepper, red pepper flakes, and lemon juice.

Cut the butter into 4 pieces and place in a square evenly on top of the shrimp and garlic.

Place the skillet in the oven.

Bake for 12 to 14 minutes.

Remove and sprinkle the paprika across the top of the shrimp.

Serve.

Fettucine with Dill Pesto and Shrimp

Heat the water over high heat in a large stock pot until boiling.

Reduce the heat until the water is barely boiling.

Place the asparagus in the pot.

Poach the asparagus in the hot water for 5 minutes.

Remove and run under cold water to stop the asparagus from cooking any further.

Cut the asparagus crosswise into 1/4 inch pieces but leave about 1 1/2 inches of the asparagus spear.

Turn the heat back to high and when the water is boiling add the fettuccine and stir gently.

Cook for about 10 minutes until the pasta is not quite done (it should be a little tough).

Remove from the heat.

Scoop out 1/4 cup of the pasta water and set aside.

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

Add the shrimp and cook on one side for about 2 minutes.

Turn the shrimp over and reduce the heat to medium-low. Cook for another two minutes.

Add the pesto, salt and 1/4 cup of the pasta water to the skillet with the shrimp and toss to coat the shrimp well.

Drain the pasta and add the drained pasta and the asparagus to the pan with the shrimp and pesto.

Toss well until the pasta is coated with sauce.

Divide between two bowls.

Grate 1/4 ounce Parmesan over each bowl and serve.

Fettuccine Alfredo with Shrimp and Broccoli – GERD / Acid Reflux-Friendly Version

Place the water in a large sauce pan over high heat and bring to a boil. Add the broccoli flowerets and reduce the heat until the water is simmering.

Cook for about 5 minutes. Using tongs remove the broccoli flowerets and place them on a paper towel to drain. Leave the water in the sauce pan.

While the broccoli is cooking, heat the olive oil in a ten-inch non-stick skillet over medium heat and add the shrimp. Cook for about 3 minutes on each side and remove to a plate.

Add the minced garlic to the pan. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.

Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesn’t brown.

Slowly add the cold milk, whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.

Add the goat cheese and whisk as it melts. When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.

Add a couple of cups of water to the sauce pan you cooked the broccoli in (to 4 quarts) and heat the water to a boil. Add the fettuccine and cook until just tender (about 12 – 15 minutes for dried pasta).

When the pasta is almost done add the shrimp and broccoli to the alfredo sauce and toss to coat well. Increase the heat to medium.

Drain the pasta well and then add it to the sauce, tossing to coat thoroughly, then serve.

Fettuccine Alfredo with Shrimp and Broccoli

Place the water in a large sauce pan over high heat and bring to a boil. Add the broccoli flowerets and reduce the heat until the water is simmering.

Cook for about 5 minutes. Using tongs remove the broccoli flowerets and place them on a paper towel to drain. Leave the water in the sauce pan.

While the broccoli is cooking heat the olive oil in a ten-inch non-stick skillet over medium heat and add the shrimp. Cook for about 3 minutes on each side and remove to a plate.

Add the minced garlic to the pan. Cook very slowly and stir frequently. (Do not allow the garlic to brown or it will become bitter.)

Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesn’t brown.

Slowly add the cold milk, whisking to keep the sauce from forming clumps.

Whisk in all of the milk until the sauce is smooth and begins to thicken.

Add the goat cheese and whisk as it melts.

When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy.

Reduce the heat to very low.

Add a couple of cups of water to the sauce pan you cooked the broccoli in (to 4 quarts) and heat the water to a boil.

Add the fettuccine and cook until just tender (about 12 – 15 minutes for dried pasta).

When the pasta is almost done add the shrimp and broccoli to the alfredo sauce and toss to coat well.

Increase the heat to medium.

Drain the pasta well and then add it to the sauce, tossing to coat thoroughly, then serve.

Drunken Noodles

Place the oyster sauce, soy sauce, honey, and vinegar in a bowl. Whisk until smooth and set aside.

Place the water in a large saucepan over high heat.

When the water boils, add the noodles and cook according to package directions (usually 8-10 minutes). Stir occasionally. This will need to be timed so that the noodles are just done when the sauce and shrimp are done.

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

When the oil is hot, add the garlic and cook for about 2 minutes, or until it begins to brown.

Add the onion and cook for 5 minutes, stirring frequently.

Add the shrimp and cook for 6 minutes. Stir frequently.

Add the sauce and the Thai basil. Toss well.

Drain the cooked noodles and add to the wok. Toss gently until coated with the sauce.

Curried Shrimp with Spaghetti Squash

Place the spaghetti squash in a large stockpot and cover with water. Bring to a boil and reduce heat to simmer.

Simmer, partially covered, for about 40 minutes.

Remove the squash. When the squash is cool enough to handle, slice the squash lengthwise. Using a spoon, scrape out the seeds from each half and discard.

Using a fork, scrape the spaghetti squash strands into a bowl, separating the strands into spaghetti-like strands. Set aside. Discard the rind of the squash. (Consider placing the shredded strands in an oven set to “warm” or about 170°F until needed.)

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

Add the onions and cook, stirring frequently, for 10 minutes, adjusting the heat so that the onions are no more than lightly browned. (Note that this sauce should never boil or even simmer throughout cooking.)

Add the curry powder, garam masala, cumin, and cayenne, and cook, stirring constantly, for about 2 minutes.

Add the flour or garbanzo flour and cook, stirring constantly, until just blended – about 30-60 seconds.

Add the vegetable stock and salt and stir until the sauce begins to thicken.

Add the coconut milk, stir thoroughly, and cook for another 5-7 minutes until the sauce thickens more.

Add the shrimps and goat cheese and cook, stirring gently and occasionally, until the shrimps are cooked through and the goat cheese is melted: 7-10 minutes.

Divide the spaghetti squash among four plates and top with equal amounts of the shrimp and sauce. Sprinkle the cashews and basil over the top and serve.

Crunchy Peanut Shrimp

Place the peanut butter, coconut milk, soy sauce and lime juice in a bowl and whisk until smooth.

Place the panko on a plate.

Dredge the shrimp in the sauce and then place on the plate with the panko. Turn the shrimp and pat to coat well with the breadcrumbs.

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

When the oil is hot add the shrimp. Cook for about 8 minutes on the first side.

Turn the shrimp and add the remaining oil. Swirl the shrimp to coat the pan well.

Cook for another 8 to 12 minutes until the shrimp are cooked through. Serve.

Crispy Oven Fried Shrimp

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

Whisk together the egg white, beer, fine ground cornmeal, salt, pepper, paprika, cumin and oregano.

Place the coarse ground cornmeal on a plate.

One at a time dip the shrimp in the liquid and then coat with the coarse ground cornmeal. Set on a plate while finishing breading all the shrimp.

Place the olive oil in the hot pan and then place the shrimp in the pan one at a time.

Place the pan in the oven and cook on the first side for 12 minutes. Turn and cook for another 8 minutes and serve.

Crawfish Pie

Place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

While the potatoes are cooking place 1 teaspoon olive oil in a large skillet over medium high heat. Add the onion and cook for about three minutes, tossing frequently. Add the carrot, celery and peppers and cook for another 5 minutes.

Add the crawfish tails, salt and Creole seasoning. Cook for about 5 minutes while until the crawfish tails are just cooked through. Add the milk and goat cheese and turn off the heat. Stir until the goat cheese is melted. Add the fresh ground black pepper.

Preheat the oven to broil.

The potatoes should take about 15 – 20 minutes, until slightly soft in the middle, so watch them carefully while cooking the crawfish. They should give when squeezed.

Remove from heat and drain water. Let cool a few minutes and the skins will slip off easily.

Pass the peeled potatoes through a potato ricer, or using a fork, gently mash the potatoes until smooth. Add the olive oil, buttermilk, milk and salt. Add ground black pepper to taste.

Place the crawfish mixture in a 9 inch by 9 inch Pyrex dish. Top with the mashed potatoes. Spray lightly with olive oil.

Place in the oven under the broiler for about 3 – 5 minutes watching carefully. When the potatoes are slightly browned turn off the oven. Let stand in the oven for about 12 – 15 minutes total. Serve.

Citrus Ginger Shrimp Stir Fry

Zest the whole tangerine onto a plate or piece of wax paper, then juice the tangerine into a bowl and set both aside. Discard the pulp and rind.

Place the water in a small bowl and whisk in the cornstarch until dissolved. Set aside.

Place the olive oil in a large skillet or wok over medium-high heat. When the oil is hot, add the ginger and garlic and cook, stirring frequently, for 1 minute.

Add the onions and cook for 2 minutes, stirring frequently.

Add the bell pepper and the white part of the green onions and cook for 2 minutes, stirring frequently.

Add the shrimp, tangerine zest, juice, salt, pepper, hot sauce, paprika, and Worcestershire sauce and toss. Cover and cook for about 7 minutes, stirring occasionally, until the shrimp are pink and cooked through.

Add the cornstarch mixture, stir, and cook, uncovered, for about 1 minute to thicken the sauce.

Serve over brown rice, garnished with the green part of the green onions.