While local shrimp are available, we wanted to include some additional recipes that use shrimp in interesting ways. Finding the recipes wasn't a problem, but coming up with something "profound" to say about shrimp presented more of a challenge. A reasonable solution seemed to be a quick tour of the World-Wide Web. The Alta Vista search engine immediately turned up 88,066 references that included the word "shrimp". Admittedly, we only looked at the first thirty or forty, but we found everything from recipes (some of which sound well worth trying), to the lyrics for Dead Shrimp Blues by Robert Johnson, to a shrimp tutorial (all about the commodities market) to a site entitled "shrimp for sale by the shipping container". We don't know how you feel about cleaning shrimp, but the idea of a shipping container of shrimp was overwhelming.
We'll just forget about providing any new information on shrimp and supply the recipes. The peppery garlic shrimp comes from a May 1992 Bon Appetit, while the baked shrimp with feta is from a May 1988 issue.
Ingredients for Dressing:
Ingredients:
Ingredients for Garnish:
Combine all ingredients for dressing. Whisk to blend and set aside. Steam the rice in water until tender, transfer to a large bowl and cool slightly. Toss the warm rice with one third of the dressing. Fluff frequently until the rice cools completely.
When ready to serve, add the carrots, red pepper and shrimp. Toss with additional dressing to taste. Mound on a serving platter and garnish with chopped peanuts and asparagus. 4 servings.
Ingredients:
In a large skillet, melt the butter over medium heat. Add the chopped onion and saute until translucent (3-5 minutes). Add the shrimp, lemon juice and lemon zest and stir until the shrimp are heated through. Toss the shrimp and lemon butter with the cooked pasta and chopped dill. Garnish with additional dill. 3 servings.
Ingredients:
Boil Sherry, 1 TBS oil, lemon juice, garlic and cayenne pepper in a heavy small saucepan until reduced to 1/4 cup (about 7 minutes). Transfer the mixture to a blender or food processor. With the machine running, gradually add 3 TBS oil and blend until a smooth sauce forms. Season to taste with salt and pepper. Add parsley and blend, using on/off turns.
Heat the remaining 1 TBS oil in a heavy medium skillet over high heat. Add shrimp and saute just until cooked through. Place a serving of rice on each plate, divide shrimp between plates and top with sauce. 2 servings.
Ingredients:
Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add the garlic, shrimp, oregano, and pepper flakes. Cook until the shrimp are just pink, turning once (about 3 minutes). Transfer the shrimp to a large shallow casserole (or individual gratin dishes). Arrange shrimp in a single layer. Add the vermouth to the skillet and boil until liquid is reduced by half. Add the chopped tomatoes and stir until heated through. Top the shrimp with the tomato mixture and crumbled feta. Bake until the cheese is bubbly, 8-10 minutes. Sprinkle with minced parsley and serve. 6 servings.
 |
Back to the Cooking Table of Contents |
This Website is maintained by
