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Pesto Shrimp Pasta
We created this simply 20-minute meal with our garden-grown basil and several homegrown tomatoes, specifically, the grape and cherry varieties. While Chris made a nut-free pesto, Amy boiled some angel hair pasta and sauteed the shrimp with a few tomatoes and some parmesan. We added the pesto and tossed everything together for a dish that was light and summery and full of fresh flavor. The pesto was herbacious and garlicky, while the tomatoes burst in our mouths like sweet, juicy candy.
Note: the pesto recipe makes about a cup, whereas you only need 1/4 cup for the shrimp pasta, so you'll have extra.
Prawn
Tropical Mango Salsa with Proscuitto Wrapped Shrimp
I live in S FL and have many friends that shrimp and lobster. Tropical fruits are very popular here as well, so i had to come up with a way to use both.
This salsa is just killer with grilled seafood, shirmp and pork as well.
Prawn
Spicy Shrimp in Tomato Sauce
I love seafood - and especially enjoy a little bit of tanginess, some creaminess and spice! This recipe was a creation for a Sunday evening when I wanted something tasty and comforting, yet still fresh. Add more red pepper flakes depending on your preference.
Prawn
Bacon Wrapped Shrimp & Grits
This isn't your standard Southern shrimp & grits. This recipe takes shrimp and grits to a completely different level because it's Cheese Stuffed Bacon Wrapped Shrimp and Hatch Green Chile Cheese Grits. With bacon, shrimp, cheese, corn and roasted chiles how can you possibly go wrong? You can't. If you never liked shrimp and grits before it's because you never tried it this way.
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Fresh and Zesty ginger shrimp pizza
I was in the mood for something different. I had shrimp I'd just bought in hopes for something summer fresh, and light. After marinating the shrimp in lime juice for 2 hours it only took me 15 minutes to make:)
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Tarragon-Grapefruit Shrimp, with apologies to mrslarkin
She came up with the whole thing. I just threw some shrimp at it. In the interest of full disclosure I will admit that I have yet to take a precise measurement when making this. We love it so much that I just get it going and don’t waste time taking notes. Please be sure to thank mrslarkin if you do ever give this a try, and try her Two Aioli and a Lobster Fest, which was the decadent inspiration for this dish.
Prawn
Shrimp Tacos with Corn Salsa
I can never pass up fresh summer corn - on the cob or off. This recipe is one of my favorite ways to enjoy it! Oh, and I usually double the corn salsa recipe and slip some in cheese quesadillas the next day for lunch too
Prawn
Tomato-Poached Monkfish + Shrimp with Garlic and Broccolini
This recipe is loosely based on Bon Appétit’s Flounder Poached in Fennel-Tomato Sauce, a dish that is easy enough for a weeknight, but pretty enough to serve (and impress) guests. My version, too, is comforting and fortifying against the cold, but not at all heavy. My suggestion is to use the very best seafood you can source–for me, that means whatever the fishmonger currently has in rotation at the farmers market. (This recipe is adaptable, so feel free to use the seafood you prefer.) Use your favorite simple tomato sauce; I love the marinara from Central Valley Farm. The longest part of this recipe is sautéing all the vegetables, which you can do up to a day ahead, if you want. To make the dish even more substantial, feel free to add other cooked vegetables like carrots, fennel, potatoes, or dark greens; or white beans or chickpeas.
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Shrimp, Butternut Squash and Corn Chowder
This recipe is adapted from a Peruvian Shrimp and Corn Chowder from Food and Wine. I've added some umami ingredients, such as fish sauce. And switched the cream for coconut cream. And added a few more flavor components that I think give this chowder a bigger bang then the original recipe.
Prawn
Rainbow Salad-in-a-Jar
This salad was created with a Picnic in mind and follows a few considerations like
withstanding travelling, being in moderate cold (cooler) and ease of serving.
Some greens, like lettuce, wilt quickly so I opted for Chinese Cabbage and arugula. Also, I know mayo is not the best option for health security, so I made a fresh orange/ginger vinaigrette.
Prawn
Butternut squash risotto with botargo & sage
This is my favorite risotto for this time of year when you can easily find butternut squash. It combines soft and tasty shrimps with aromatic sage, sweet squash and salty botargo. Botargo (here we call it avgotaraho) is a product from Messolonghi, my hometown, here in Greece and is a delicacy of salted, cured fish roe, typically of the grey mullet.
Prawn
Paella Des Lauriers
This is largely due to my foodpickle question earlier last week. I tried to incorporate the aggregate knowledge of the community and internet at large. The basis is from Tyler Florence's Paella but I made some modifications. First off, I cooked this over a wood fire in a cast iron skillet, which i feel helped it taste more authentic. Secondly, I made a lot, I used a whole 2.5 lbs bag of rice. I originally started cooking with only 4 cups of rice but ended up using the whole bag, which i cooked seperately. Really wished I had known about the contest when I made this...I would have gotten a really pretty plated photo for you all. I'll also try and get my friends testimony on this.
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Lemon Linguine with Cajun Shrimp
At our house, one menu that regularly makes an appearance is Lemon Linguine with Cajun Shrimp. The recipe, from "The Summer Book" by Susan Branch is tweaked to our tastes by swapping Pecorino for Parmigiano and increasing the hit of lemon in the linguine, as well as upping the Cajun seasoning on the shrimp. It's a bed of lemony pasta spiked with a few green onions, parsley, tons of black pepper and a sprinkle of freshly grated Pecorino -- the ideal showcase for the best of our local jumbo Gulf shrimp.
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Antoinette's Shrimp and Wild Rice Salad
This is a recipe "I'd like to be remembered for" once removed. My mother - an incredible cook and baker - used to make this salad on weeknights fairly regularly. I would be delighted when she did, because it was so delicious.
As an adult, I craved it almost like comfort food and re-created it from taste memory. I now realize why my mother made it so often: it's easy, virtuously healthy, delicious, and really really good as leftovers. Read: perfect for parents.
It's now become a regular dish at the table my fiance and I share, but of course, I must give credit where credit is due. Hope you enjoy!
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Poblano Citrus Shrimp and Calamari with Herbs and Black Rice
Citrus, herbs, and two kinds of chilis brighten up fresh shrimp and calamari in this light and lively dish. Serve over black rice for a perfect pairing that is just as easy on the eyes as it is on the palate!
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Seafood Pasta
I frequently prepare this dish for my friends. I cook it differently according to the seasons. In the spring I use asparagus or Fava beans. Omit the seafood and you have a vegetarian entree. It is important that you have all the ingredients ready before you start cooking. The dish comes together quickly.
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Marinated Spicy Shrimp Scampi
There are only two ways I would ever eat shrimp and marinated spicy shrimp scampi is one of them.Tickle your taste buds with this spicy shrimp and pasta dish that will leave you full and satisfied.
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Shrimp with Honey Mustard Sauce
Fried shrimp are a crowd-pleasing favorite, but they're also packed with saturated fat. In this recipe, shrimp are breaded and then baked to produce crispy and crunchy treat without the extra calories. This recipe was written by the Healthline Editorial Team
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Carolina Barbecue Shrimp
Moat barbecue sauces include some kind of vinegar and mustard, but in Carolina-style sauce these ingredients are prominent components of the flavor base—especially cider vinegar and yellow mustard. Here, I added a touch of tomato paste, for a little thickening and a little color. That may not sit well with native Carolinians, but it does sit well in the sauce.