Recipe Tag: Shrimp / Crawfish

Citrus Garlic Shrimp – Low Sodium Version

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

Place a large skillet over high heat. Spray lightly with olive oil. Add the sliced mushrooms and cook, stirring frequently, until the mushrooms are lightly browned. Remove to a plate and set aside.

When the water boils, add the linguine.

Place the olive oil in the pan used for the mushrooms, over medium-high heat. When the oil is hot, add the garlic and shallots and sauté, stirring frequently. Do not allow the garlic or shallots to brown.

When the linguine is almost done, add the lemon zest, shrimp and mushrooms to the skillet with the shallots and garlic. Cook, tossing frequently, until the shrimp begin to turn pink.

Add the lemon juice. Toss and add the milk and the Parmigiano-Reggiano. Toss, then add the pepper and basil.

Add the cooked linguine to the shrimp mixture and toss until well coated. Add about 1/4 cup of the pasta water. Cook over medium heat for about 1 minute, tossing the ingredients together well. When the sauce is slightly thickened, serve.

Citrus Garlic Shrimp

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

Place a large skillet over high heat. Spray lightly with olive oil. Add the sliced mushrooms and cook, stirring frequently, until the mushrooms are lightly browned. Remove to a plate and set aside.

When the water boils, add the linguine.

Place the olive oil in the pan used for the mushrooms, over medium-high heat. When the oil is hot, add the garlic and shallots and sauté, stirring frequently. Do not allow the garlic or shallots to brown.

When the linguine is almost done, add the lemon zest, shrimp and mushrooms to the skillet with the shallots and garlic. Cook, tossing frequently, until the shrimp begin to turn pink.

Add the lemon juice. Toss and add the milk and the Parmigiano-Reggiano. Toss, then add the salt, pepper, and basil.

Add the cooked linguine to the shrimp mixture and toss until well coated. Add about 1/4 cup of the pasta water. Cook over medium heat for about 1 minute, tossing the ingredients together well. When the sauce is slightly thickened, serve.

Chili Spiced Shrimp and Black Beans

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

When the oil is hot, add the pumpkin seeds and chili powder.

Cook for about one minute.  Toss frequently.

Add the onion and cook for about 2 minutes.  Toss frequently.

Add the peppers and cook for about 3 minutes.  Toss frequently.

Add the black beans and cumin.

Cook for about 3 minutes.  Toss frequently.

Add the shrimp, salt, and pepper and cook for about 4 – 5 minutes until the shrimp are just done.

Add the lime juice, water, and oregano and toss for about 60 seconds.

Serve.

Barbecue Shrimp

Combine the garlic, shallot, smoked paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, olive oil and shrimp in a large zipper bag.

Toss the shrimp in the bag until well coated with the spices.

This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a couple of hours.

When you are ready to serve preheat the grill or place a large roasting pan in the oven and preheat to 400°F.

Add the shrimp to the grill (or the pan) and return the skillet to the oven.

Cook for 7 – 10 minutes, turning the shrimp once.

Serve immediately topped with the green onions.

Seafood Paella

Set the stove to broil and place the red bell pepper in the oven directly on the top rack.

Turn the bell pepper a quarter turn about every 5-7 minutes until the pepper is blackened on all sides, about 20 minutes.

Place the blackened pepper in a lunch-sized paper bag and fold the top over. Set aside.

Place a large skillet over medium-high heat and add the garlic and onion.

Sauté, stirring frequently, for 3-4 minutes.

Add the rice, wine, water, saffron, and salt and simmer, stirring occasionally, over medium-high heat for about 10 minutes.

Add the mussels and continue to cook until the mussels are just opened.

Remove the mussels and set them aside.

Add the peas and the shrimp and fold them in gently. Cook for about 3 minutes or until the shrimp are just pink and cooked through.

Place the scallops on top of the rice – do not stir. After 3-5 minutes, turn the scallops over and place the mussels back in the pan. Cook for an additional 3 minutes.

Add the strips of red pepper just before serving.

Paella

Place the saffron threads in a small cup and pour the 1/4 cup boiling water over them. Let stand to steep while cutting the vegetables and preparing the other ingredients.

Place the olive oil in a large non-stick skillet over medium heat. Add the garlic and cook slowly, for about 5 minutes, until the garlic begins to soften. Add the onions and cook for another 5 minutes.

Add the arborio rice and cook for about two minutes until the onions and rice are well blended.

Add the chicken stock, water and salt and the steeped saffron threads with its liquid. Stir and increase the heat to medium-high. After the mixture comes to a boil reduce the heat so that the rice is simmering. Stir the rice occasionally to keep it from sticking to the pan.

Cut the sausage into 1/4 inch discs.

After about 1/2 of the liquid has cooked away, add the sausage.

When the rice is almost done (it should feel slightly grainy when tasted) add the peppers and raw chicken cubes and stir. Add 1/4 cup water as needed.

As the rice is just losing its graininess add the shrimp, peas, and clams and stir.

Serve hot.

Shrimp Jambalaya

Cut the sausage lengthwise and then crosswise into half discs.

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

Add the sausage to the pan and cook for about two minutes.  Stir frequently.

Add the onion and garlic.

Cook for about 3 minutes until the onion begins to soften slightly.

Add the celery and green peppers and cook for about 2 minutes.  Stir frequently.

Add the tomatoes, bay leaves, creole seasoning, water, vegetable stock, rice and pepper to the pan.

Cover and simmer, stirring occasionally for about 45 minutes.

Add the shrimp and cook for about 5 minutes until they are cooked through.

Serve.

Smoky Shrimp Mac & Cheese

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until just done – about 15 minutes (or according to package directions). Do not overcook: the pasta should be cooked al dente.

Place a large skillet over medium-high heat.

Add the olive oil, and when it is hot, add the diced onion.

Stir the onions frequently and cook slowly, adjusting the heat to keep the onion from burning.

Cook for about 10 minutes until translucent.

Add the smoked paprika and cayenne pepper and cook for another 1 minute.

Add the shrimp and green onions.

Cook for about 5 minutes until the shrimp is just cooked through. Stir frequently.

Reduce the heat to low.

Combine the eggs and milk in a small bowl and whisk until smooth. Add the cheese and mix well.

Add the cheese mixture to the onions and shrimp and fold together.

Cook the mixture over medium heat. Don’t let the mixture boil, and stir continuously.

When the sauce is very thick, remove from the heat.

When the pasta is done, drain well and add to the pan with the shrimp and sauce mixture.

Add fresh ground black pepper to taste, stir, and serve immediately.

Shrimp with Luscious Shrimp Sauce

Place the shrimp stock in a medium saucepan over medium-high heat. Add the Roma tomatoes and bring to a simmer (do not allow it to boil).

Simmer the sauce for 90-120 minutes or until there is about 2 cups of liquid (including the tomatoes) remaining.

Remove from heat and let cool.

Pass the sauce through a wire mesh strainer, pressing all the liquid out of the tomatoes. Discard the tomatoes.

Place the sauce in a small saucepan over medium heat and simmer until it is reduced to 3/4 cup.

Add the salt, butter, wine, and tomato paste and stir until the butter is melted.

Remove from heat and set aside. (The sauce can be made up until this point and refrigerated until needed. The sauce will keep well, refrigerated, for about 48 hours. Warm the sauce in a small saucepan before adding to the pasta.)

When ready to serve:

Place the water in a large saucepan over high heat. When the water boils, add the pasta.

When the pasta is close to done, place the olive oil in a skillet over medium-high heat and add the white part of the green onions. Cook for about 1 minute and add the shrimp.

Cook the shrimp for about 5 minutes, turning frequently, until the shrimp are almost cooked through.

Add 6 of the grape tomatoes and cook for 2 minutes, tossing frequently.

Drain the pasta, then add the pasta to the skillet along with the shrimp sauce and the green part of the green onions. Toss for 1-2 minutes and serve topped with the remaining tomatoes as garnish.

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.

Add the parsley. Toss well.

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