Shrimp Recipes

[Bowhica]

Dang Blake I haven’t tried that style but I will gladly try it soon.

Here’s the recipe I’ve used for years!

BBQ Shrimp

Ingredients:
1 lb of Large shrimp, peeled and deveined
2 tsp of Creole Seasoning
3 Tbsp of Hot Sauce
1/4 cup of Worcesteshire Sauce
1/4 cup of Beer or White Wine
1/4 cup of chicken stock
4 Tbsp of Butter, divided
1/2 tsp of Smoked Paprika
2 Tbsp of Chopped Parsley
1/4 cup of Chopped shallots
4 cloves garlic, chopped
1 teaspoon ground black pepper
1 lemon, sliced into rounds
3 tablespoons heavy cream
4 to 5 tablespoons chilled unsalted butter, cut into tablespoon-sized pieces
3 tablespoons minced fresh parsley


Process,
1) In a large skillet over medium heat, add 2 Tbsp of butter along with the garlic and cook over medium heat until the garlic is fragrant, about 1 minute.
2) Add the shrimp and creole seasoning and saute until the shrimp is about fully cooked through on both sides, remove to a plate and set aside.
3) In the same skillet, add the beer, hot sauce, lemon juice, clam juice or fish stock and smoked paprika, bring to a simmer and cook until the mixture reduces by half, about 5 minutes or so.
4) Add the shrimp back in along with the remaining butter and cook just long enough for the butter to melt, remove from the heat to a serving dish and sprinkle over the parsley and scallions.
5) Serve with hunks of french baguette and enjoy!

[BlackHogDown]

Shrimp Picayune

1) Assemble "the juice." *Tip: make extra and keep in mason jar since it's a lot and a bit of a pain to do each time. It's oil-based rather than cream so shelf stable. Just shake well before use.*

1 cup olive oil
3/4 cup clarified butter
1/2 cup liquid brown sugar (sugar with bit of water)
2 Tbsp Worcestershire sauce
3 bay leaves
1/2 cup lemon juice
1/2 cup + 2 Tbsp Vermouth (settles to bottom, layers)
1 Tbsp + 1 tsp oregano
1 Tbsp + 1 tsp thyme
1 Tbsp + 1 tsp granulated garlic
1 Tbsp + 1 tsp salt
1 Tbsp + 1 tsp black pepper
2 tsp cayenne pepper
1 tsp ground rosemary
1 1/2 tsp Tabasco sauce
3/4 tsp poultry seasoning

2) Butterfly shrimp and place in cool cast iron pan. Ladle in spoonful of sauce over each shrimp and bake at 375 until done.

3) Plating: Slice extra crunchy baguette or other hardy bread and place shrimp followed by ladle full of sauce.

Make sure to have extra bread on-hand to sop up all the juice. Goes good with other seafood as well.

Note: The recipe is a bit wonky. I remember it required some tweaking but can't find my notes now. I'll look when i get home and update.

[AM Cloutier]

Simple Sauteed Shrimp

2 pounds of gulf shrimp
5 or 6 cloves of garlic minced
Chopped shallots
1 1/2 sticks of butter
Juice from 1 or 2 lemons
Creole seasoning

Peel and de-vein shrimp. Add creole seasoning to shrimp and stir to coat shrimp evenly.

Place butter in cast iron skillet and melt butter. Keep stirring until butter is browned and smells like caramel. Once the butter is browned, add garlic and cook for a minute but not too long where garlic starts to burn. Once garlic has sauteed, add shrimp and cook around 5 minutes. Add shallots and cook for 1 minute. Squeeze lemon juice on shrimp in pan and cook for 1 more minute.

[ThisLadyHunts]

2 pounds of gulf shrimp
5 or 6 cloves of garlic minced
Chopped shallots
1 1/2 sticks of butter
Juice from 1 or 2 lemons
Creole seasoning

Peel and de-vein shrimp. Add creole seasoning to shrimp and stir to coat shrimp evenly.

Place butter in cast iron skillet and melt butter. Keep stirring until butter is browned and smells like caramel. Once the butter is browned, add garlic and cook for a minute but not too long where garlic starts to burn. Once garlic has sauteed, add shrimp and cook around 5 minutes. Add shallots and cook for 1 minute. Squeeze lemon juice on shrimp in pan and cook for 1 more minute.

Do you eat your shrimp plain? Over pasta? It sounds delicious. You can’t beat the melding of flavors when it comes to garlic, butter, and shrimp. Unless, of course, you added a splash of white wine.


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[Mike D]

I threw together a super quick and simple shrimp concoction the other night.

Shrimp, dusted with Hardcore Carnivore Meat Chelada and Ragin Blaze seasoning and sautee’d in Kerrigold butter. In the last couple of minutes added a splash of heavy cream.

My wife is on a Keto diet so we just poured that over a bed of greens but would probably be great over pasta as well.


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[ThisLadyHunts]

I threw together a super quick and simple shrimp concoction the other night.

Shrimp, dusted with Hardcore Carnivore Meat Chelada and Ragin Blaze seasoning and sautee’d in Kerrigold butter. In the last couple of minutes added a splash of heavy cream.

My wife is on a Keto diet so we just poured that over a bed of greens but would probably be great over pasta as well.


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I love Kerrigold butter. Have you tried Le Buerre Bordier? I recently read something about it. It’s a little pricey but it’s purported to be higher in butter fat and sinfully luxurious. It’s on my market list next time I go…if I can even find it.


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[dgrantlpc]

Iron skillet
Butter
fresh minced garlic
salt
pepper
lemon or lime juice

Cook, and eat!

[Ætheling]

Fried and then tossed in whatever ratio of Franks to Butter you like for Buffalo Shrimp. Ranch or BCheese dressing.

[Ætheling]

I love Kerrigold butter. Have you tried Le Buerre Bordier? I recently read something about it. It’s a little pricey but it’s purported to be higher in butter fat and sinfully luxurious. It’s on my market list next time I go…if I can even find it.


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European butter requires a higher standardized butterfat content of 82 percent v American at 80. Flavor wise it isn’t that much more noticeable except in its pure form on bread, so there is a difference. Where it really comes into play is in pastries. That 2 percent makes a noticeable difference in laminated and un laminated pastries alike. The variety you mention they say runs up to 84.

[125Dad]

Do a search on here for shrimp and grits.

[ThisLadyHunts]

Shrimp Picayune

1) Assemble "the juice." *Tip: make extra and keep in mason jar since it's a lot and a bit of a pain to do each time. It's oil-based rather than cream so shelf stable. Just shake well before use.*

1 cup olive oil
3/4 cup clarified butter
1/2 cup liquid brown sugar (sugar with bit of water)
2 Tbsp Worcestershire sauce
3 bay leaves
1/2 cup lemon juice
1/2 cup + 2 Tbsp Vermouth (settles to bottom, layers)
1 Tbsp + 1 tsp oregano
1 Tbsp + 1 tsp thyme
1 Tbsp + 1 tsp granulated garlic
1 Tbsp + 1 tsp salt
1 Tbsp + 1 tsp black pepper
2 tsp cayenne pepper
1 tsp ground rosemary
1 1/2 tsp Tabasco sauce
3/4 tsp poultry seasoning

2) Butterfly shrimp and place in cool cast iron pan. Ladle in spoonful of sauce over each shrimp and bake at 375 until done.

3) Plating: Slice extra crunchy baguette or other hardy bread and place shrimp followed by ladle full of sauce.

Make sure to have extra bread on-hand to sop up all the juice. Goes good with other seafood as well.

Note: The recipe is a bit wonky. I remember it required some tweaking but can't find my notes now. I'll look when i get home and update.

Yum. Saving this to try later.

[125Dad]

SHRIMP & GRITS

1 lb. bacon
1 lb. smoked link sausage
2 cloves garlic, chopped
1 onion, chopped
2 cans Rotel tomatoes
1 qt. Half & Half
¼ cup flour
2 lbs. shrimp, peeled
Salt & Pepper

Chop bacon in small pieces and fry in large skillet until crisp. Take bacon out of skillet, leave drippings. Cut sausage into circles and brown in skillet. Saute sausage until both sides are browned, remove from skillet. Saute onion and garlic in skillet until lightly browned, remove from skillet. Saute shrimp in skillet until lightly browned. Remove excess grease from skillet (leave a little…..you’ll see why in a minute) then put bacon, sausage, onions & garlic back in skillet with the shrimp. Add the flour and brown. Now add Rotel tomatoes and bring to a boil. Add Half & Half while stirring. Cover skillet and cook for 10-15 minutes.

GRITS: Get quick cooking grits (creamier and cook better than regular grits) and follow directions on package. When done, add butter and Half & Half until creamy.

(This recipe feeds a crowd. I halved it and my wife and I ate big on it for two days)

[ThisLadyHunts]

European butter requires a higher standardized butterfat content of 82 percent v American at 80. Flavor wise it isn’t that much more noticeable except in its pure form on bread, so there is a difference. Where it really comes into play is in pastries. That 2 percent makes a noticeable difference in laminated and un laminated pastries alike. The variety you mention they say runs up to 84.

Have you tried it. Is it really as good as they say?

You’re right about the flavor. To me, the best “raw” butters are the ones with the most salt in them. Like you said, butters high in fat do make the best cookies. I’m a little too intimated to try fancy laminate pastries, though. I’m better off just buying them.

[Ætheling]

Have you tried it. Is it really as good as they say?

You’re right about the flavor. To me, the best “raw” butters are the ones with the most salt in them. Like you said, butters high in fat do make the best cookies. I’m a little too intimated to try fancy laminate pastries, though. I’m better off just buying them.

I haven’t tried that particular one but I only buy European style butters. They make them in America and to me are just as good. HEB makes one. The best butter I have ever had as a “finishing” butter I personally make. A mile from my home is a raw dairy. I buy pure cream, put a cheese cloth over it, let it sour at room temp over a couple days, chill, and churn in my stand mixer. Raw butter soured in its own natural cultures is super tangy and a deeper yellow. Tastes better than anything you can buy. I make my own bread from levain and smear that butter on it. Both the bread and butter are alive so makes it a much healthier version.

[TeamAmerica]

Panko bread crumbs and parmensean cheese (50/50 mix). batter and bread. add some nashville hot spice (if you want spice) and air fryer for 10 minutes.

delicious.