Shrimp

[kulotsalot]

I love shrimp but hardly know any recipes that have shrimp in them. I can make tempura and this Pinoy sour soup thing that has shrimp in it and that's about it. Share your shrimp recipes with me? :)

[Jimi]

BBQ Shrimp Skewers

1/4 cup vegetable or olive oil
1 tablespoon minced garlic
1 tablespoon fresh thyme
1 tablespoon chopped cilantro leaves, plus more, for garnish
1 jalapeno, seeded and minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon light brown sugar or honey
1 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 lime, juiced
2 pounds large shrimp, peeled
Black Bean Relish, recipe follows


In a large bowl, combine all ingredients except the shrimp and the relish mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill.
Prepare a grill and thread the shrimp onto 4 or 6 metal skewers (depending on their size)*. Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink and are lightly charred on both sides. Do not overcook!
Serve the shrimp with Black Bean Relish
*If you don't have metal skewers for grilling, bamboo skewers will work just fine. Simply remember to soak them for at least 30 minutes in warm water before threading them with ingredients, this will keep them from burning.

Black Bean Relish:
4 cups cooked black beans, drained and rinsed
2 cups cooked corn kernels, cut from the cob
1 red bell pepper, finely chopped
2 large cloves garlic, minced or 1 teaspoon minced garlic
2 jalapeno peppers, seeded and finely minced
1/2 bunch scallions (green onions), minced
1/4 cup chopped cilantro leaves
2 limes, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

In a large bowl combine all of the ingredients and stir to mix well. Season the black bean relish with salt and pepper, and set aside at least 1/2 hour before serving with the shrimp. Finish the black bean relish with the chopped cilantro.


Island Shrimp Skewers with Rum Butter

2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons minced fresh gingerroot, plus 2 teaspoons
2 teaspoons minced garlic
1 teaspoon red pepper flakes
16 medium shrimp, shelled and deveined
1/3 pound sliced prosciutto
1 small pineapple, peeled, cored, and cut into 1-inch cubes
2 tablespoons minced shallots
1/2 cup dark rum
6 ounces (1 1/2 sticks or 12 tablespoons) cold unsalted butter, cut
into pieces
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 cup minced fresh cilantro


Preheat a grill to medium heat.
In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger,
garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss
to combine, and let marinate while the grill heats, about 15 minutes.
Remove from the marinade.

Wrap the shrimp with the prosciutto. Alternately, thread the
pineapple chunks and the wrapped shrimp onto metal or bamboo skewers.
Grill until the shrimp are cooked through and the pineapple chunks are
marked, 3 to 4 minutes per side. Remove from the grill. (Alternately,
the skewers can be cooked under the broiler, turning as necessary to
cook evenly and avoid burning.)

Make the sauce in a medium saucepan by combining the rum, shallots,
and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce
the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4
minutes. With the heat on medium-low, whisk in the butter, 1
tablespoon at a time, adding each piece before the previous one has
been completely incorporated. Continue until all the butter is
incorporated and the sauce coats the back of a spoon, removing the
pan from the heat periodically to prevent the sauce from getting too
hot and breaking. Season with the salt and cayenne, and stir. Remove
from the heat and transfer to a decorative bowl.

To serve, transfer the wrapped shrimp and pineapple chunks from the
skewers to a platter. Sprinkle with the cilantro and serve with the
rum butter sauce





Shrimp Pad Thai

1 pack dried rice stick noodles or "sen lek"
1 1/2 lb. shrimp
1/2 cup baked tofu, cut into small strips
1/2 cup ground peanut
1 cup fresh bean sprouts
1/2 cup chives cut into 1 inch pieces
6 eggs
2 teaspoons pepper powder
1/2 cup fish sauce
1/2 cup soy sauce
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons smashed garlic
2 tablespoons smashed onion
1/2 cup water

Soak the rice stick noodles in tepid water for roughly 15 minutes. Then
cut the noodles into 4-inch pieces. Strain the noodles, then set them
aside.

Using a large skillet (preferably a wok) heat the vegetable oil and add
in the garlic, onion and tofu.

After stirring for 2 minutes, add in the dry shrimp, and stir. Then,
one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper
and chicken, stirring the mixture the entire time.

Add the eggs and continue to stir the mixture. Then add in 1/2 cup of
water.

Add the noodles, and be sure to stir! The noodles tend to burn if not
continuously stirred.

Check to see if the taste of the dish is suitable to you, if not, then
add in either fish sauce (salty), sugar (sweet), or soy sauce (salty).
Here is where a matter of preference comes into play.

The final step is to add in the bean sprouts and chives, just before
turning off the burner.

Pad Thai is normally garnished with a heaping portion of uncooked bean
sprouts on the side as well as a sprig of cilantro on top.

[Jimi]

I have more, let me look around my computer, I thought I had them all in the same file.

[Jimi]

Oh! I thought of another one.... I don't think this is typically made with shrimp, but I'm sure it would work! This soup is seriously one of the most amazing soups I have ever had. Also, if you substitute the water with 3 cups thin coconut milk, it'll make it thicker, and that's call Tom Kha, whereas this recipe is called Tom Yum. I would typically choose the mint over the cilantro, but in this particular recipe, I like the cilantro. It adds a good sharpness, as long as you don't overdo it.

Vietnamese Hot and Sour Soup

2 cups thinly sliced onions
5 garlic cloves, minced or pressed
1 or 2 fresh chiles, seeded and minced, or to taste
7 cups light vegetable broth
1 - 15 ounce can straw mushrooms, reserve liquid
1 - 8 ounce can unsweetened pineapple chunks
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons fresh lime juice
1/4 cup soy sauce
1 1/2 cups diced firm tofu, cut into 1/2 inch cubes (about 8 ounces)
(This is where you can substitute shrimp. I would put probably the same amount of shrimp as I would tofu).

mung sprouts, basil leaves, lime wedges

In a large soup pot, sauté the onions in a bit of the reserved mushroom
liquid on low heat for about 5 minutes, until soft. Add garlic and chiles
and saute for another minute, stirring to prevent sticking. Stir in the
stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat
and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy
sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well
blended.

Sprinkle with sprouts and basil leaves and accompany each serving with a
wedge of lime.

[kulotsalot]

Yay! Thanks Jimi :) If I end up in the hospital you better come to Canada and fix me up :rofl:

[likeMhotORnot]

My grilled Shrimp

get some jumbo shrimp, lots of cajun seasoning and butter.
Marinate the peeled shrimp in the butter and cajun sauce fdrink few beers while the grill is being fired up..

place the shrimp on the top rack to slow cook, drink more beer shaking cajun seaoning on at will.. Best eatin directly off the grill..

[Jimi]

As an update, I tried the Vietnamese Hot and Sour Soup with shrimp.... A-MAZING.