Chipotle Shrimp Taco with Avocado Salsa
Adapted from Food network
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp, peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Ingredients for Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
For the salsa:
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
For the shrimp:
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Cook the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas or heat in pan, until pliable and if on grill, slightly charred (about 20 seconds per side). Alternatively, wrap in a damp paper towel and heat in a microwave. Spoon salsa on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Adapted from Bon Appetit
1tablespoon peanut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 to 2 tablespoons Thai green curry paste
1 14-ounce can unsweetened coconut milk
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)
2 teaspoons sugar
1 cup diced plum tomatoes
1-2 lbs uncooked shrimp, peeled, deveined if you like
Chopped fresh cilantro
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
Thai Shrimp Coconut Soup
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp – peeled and deveined
2 tablespoons fresh lime juice
salt to taste
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Old Bay Peel & Eat Shrimp
Courtesy of Boone shareholder, Pat Hanner
1 lb shrimp (unpeeled)
2 cups water
2 tablespoons white vinegar
2 tablespoons old bay
Bring water and beer to a low simmer, add in vinegar and old bay and stir. Toss in shrimp and cover, allowing to cook for 5-7 minutes. Drain and peel and eat while still warm!
Roasted Shrimp with Feta
Adapted from Barefoot Contessa
4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lb peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Preheat the oven to 400 degrees.
Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
Shrimp Scampi Pasta
1/4 cup olive oil
1 lb peeled and deveined shrimp
3 large garlic cloves, minced
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
Gambas al Ajillo (Shrimp with Garlic Sauce)
Provided by James Naquin of Guglhupf. “This is one of the most popular traditional spanish style tapa. Often times when I am sauteing garlic with the intention of deglazing the pan, I will slice the garlic instead of mincing it. This allows to garlic to cook through and brown nicely without burning before deglazing the pan with wine.”
1/4 cup extra virgin olive oil
4 cloves of garlic, sliced
1/2 teaspoon hot Spanish pimenton or smoked paprika
2 ounces of sherry or white wine (sherry is the more traditional approach)
1 lemon for juice
1 lb shrimp, peeled and deveined
pinch of salt and pepper
3 teaspoons of chopped parsley
1 toasted and sliced baguette for dipping
In a heavy frying pan add the olive oil and garlic together and warm over medium heat. Cook for a minute, then add lemon juice, white wine and paprika. Stir and let that all cook together for about two minutes. Turn the heat up a bit and then add the shrimp
Sprinkle shrimp with salt and pepper. Cook shrimp (turning them over a few times) until they are cooked through and have turned pink and curled up at the ends – about 3 minutes. Place shrimp with garlic sauce into little bowls. Sprinkle with parsley.
Serve with freshly toasted slices of bread and a glass of very cold white wine
2 tablespoons butter
6 tablespoons Sriracha (hot sauce, can purchase at most grocery stores or Asian stores)
3 cloves minced garlic
1 pound shrimp
1 tablespoon lemon zest
2 tablespoons minced fresh mint
2 tablespoons minced fresh basil
Whip butter with Sriracha and melt in skillet. Sauté minced garlic in it and toss in shrimp. Just before they’re done, add lemon zest and mint and basil and let them wilt.
Anna’s Easy Vietnamese Shrimp with Vermicelli Noodles
An easy delicious dinner for 2-3 people.
Sesame oil (substitute olive oil if you don’t have it)
1 lb shrimp, peeled
1 tablespoon chopped garlic
1 teaspoon red chili flakes (more if you like it spicy, can also substitute sriracha)
2 tablespoons chopped green onions
1 tablespoon freshly squeezed lime juice (or more if you like it limey)
Fish sauce to taste
2 tablespoons freshly chopped cilantro
2 tablespoons chopped peanuts
1.5 tablespoon coconut oil (can leave out if you don’t have)
Heat a medium sized pan on medium high heat. Add about 1.5 tablespoon of sesame oil. When the pan is hot, add the shrimp to cook, stirring and flipping occasionally to ensure even cooking. Meanwhile, prepare the vermicelli noodles as the package indicates. (I like to just quickly boil the noodles and then once soft, drain and add them to the pan of cooked shrimp at the end to saute the noodles a bit and mix everything together. You can also just keep the noodles and shrimp separate if you prefer.)
When both sides of the shrimp are pink (about 5 minutes), turn the heat down to medium and add the garlic, chili flakes and green onions. Cook for another 1-2 minutes. Add the lime juice and starting with 1 tablespoon, add the fish sauce to taste. Then, add the coconut oil and stir until the mixture is even. If adding boiled noodles to the pan, add now and mix all together, sauteing the noodles for a few minutes.
Remove from heat and stir in cilantro and peanuts. Serve immediately.
Mama Canales-Garcia’s Avocado and Shrimp Salsa
Adapted from Smitten Kitchen Food Blog
Makes about 6 cups salsa
1 lb shrimp, shelled and deveined
2 firm-ripe avocados, halved, scored into a small dice
2 cups grape tomatoes, quartered or 2 cups chopped tomatoes, drained a little
1/2 small white onion, very finely chopped (use red if you can’t find white)
1 small jalapeño, seeded and finely chopped (optional)
Drizzle of olive oil
Juice of 1 to 2 limes
Handful cilantro leaves, roughly chopped
Hot sauce, on the side
Tortilla chips, to serve
To cook the shrimp: Bring salted water to a boil and turn off heat. Add shrimp, cover pot and let stand until firm and pink, about 5 to 7 minutes. Drain shrimp, pat dry and chill.
Make salsa: Chop shrimp into small bites and put in medium bowl. Scoop avocados into bowl. Add tomatoes, white onion, jalapeño (if using, to taste) and a drizzle of olive oil. Add the juice of one lime, and a second one, if needed. Add salt to taste, then cilantro. Serve with tortilla chips.