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This shrimp souffle makes a nice project for a lazy Sunday lunch; no hurry to eat and a large appetite to appease

  • 3/4 pound medium sized shrimps peeled and de-veined
  • 1 medium red onion diced fine
  • 1 clove of garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 5 egg whites
  • 4 egg yolks
  • 1/8 teaspoon cream of tartar
  • 1/4 cup grated parmesan + 2 tablespoons for coating souffle dish
  • 4 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 cup whole milk
  • 1/2 cup white wine
  • 1/2 cup fish/clam/shrimp stock
  • 1/2 cup half & half or light cream
  • 3/4 teaspoon tomato paste
  • salt and pepper to taste
  • olive oil as needed
3.2/5 (27 Votes)

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Heat a large skillet over medium high heat with a little olive oil

  • 1 pound medium or large shrimp ( I used medium pre cooked )
  • 6 ounce pre cooked smoked sausage, chopped ( I used Al Fresco Smoked Andouille chicken sausage)
  • 3/4 cup diced red pepper
  • 3/4 cup diced green pepper
  • 1/2 of a yellow onion, diced
  • 1/4 cup chicken stock
  • 1 zucchini, chopped
  • 2 garlic cloves, diced
  • salt and pepper to taste
  • 2 teaspoon old bay seasoning
  • olive oil
5/5 (1 Votes)

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First tried 1/27/2017 Original recipe used Fennel bulbs, I substituted 2 shallots chopped

  • 3 strips of bacon
  • 2 shallots, chopped
  • 1 red bell pepper, chopped
  • 1 pound jumbo shrimp peeled and deveined
  • 1/2 cup dry white wine
2.8/5 (4 Votes)

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Heat oil in pan, add shrimp

  • Olive oil
  • Large shrimp
  • 3 tbsp. butter
  • 2 tbsp. parsley
  • 1/2 lemon
  • 2 tbsp. honey
  • 2 tbsp. minced garlic
0/5 (0 Votes)

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In a saucepan, over medium heat, melt the butter

  • Creamed Spinach Tortellini
  • 1 lb. of stuffed tortellini, cooked & drained
  • 3 T of butter
  • 2 T of flour
  • 1 1/2 cups of half & half
  • 1/2 t of salt
  • 1/2 t of roasted garlic powder
  • 1/2 t of fresh ground black pepper
  • 1/4 t of nutmeg
  • 1 cup of parmesan cheese
  • 4 oz. of room temperature cream cheese
  • 1/2 cup of smoked gouda cheese
  • 16 oz, of frozen spinach, thawed and drained
  • Pinch of red pepper flakes
  • Old Bay shrimp
  • 1 lb. jumbo shrimp, cleaned
  • 1 T Old Bay Seasoning
  • 1/2 t of salt
  • 1 1/2 T olive oil
0/5 (0 Votes)

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For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside

  • Mexican Shrimp Burgers:
  • 1 pound medium shrimp, shelled and deveined
  • 2 tablespoons finely chopped fresh cilantro
  • 2 large eggs
  • 1 cup plain breadcrumbs
  • 2 tablespoons chipotle adobo sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 4 hamburger buns, split and toasted
  • 2 medium tomatoes, sliced
  • 4 butter lettuce leaves
  • Avocado Aioli:
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 2 medium cloves garlic
  • 1 avocado, halved and pitted
  • Sea salt and freshly ground black pepper
0/5 (0 Votes)

By

Place the shrimp in a large colander and rinse with water

  • 1 pound large shrimp, peeled and deveined
  • Salt to taste
  • 1/8 teaspoon sugar
  • 2 tablespoons canola oil or light sesame oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/4 to 1/2 teaspoon crumbled dried red chili
  • 2 tablespoons sesame seeds
  • 1 generous bunch spinach (about 1 pound), stems trimmed at the end, rinsed in 2 changes water
  • 2 teaspoons dark sesame oil
0/5 (0 Votes)

By

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano

  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. packed light brown sugar
  • 1/4 tsp. crumbled dried oregano
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 2 cloves garlic, peeled and smashed
  • 1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
  • 1 large yellow onion, sliced through the stem end into thin wedges
  • 2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
  • Warmed flour tortillas
  • 1/4 cup packed cilantro leaves
  • 1 lime, cut in wedges
  • Sour cream (optional)
0/5 (0 Votes)

By

Freshly boiling the short-grain rice gives it the proper texture for this dish

  • 2 cups short-grain brown rice
  • Salt
  • 10 ounces boneless country-style pork ribs, trimmed
  • 1 tablespoon hoisin sauce
  • 2 teaspoons honey
  • 1/8 teaspoon five-spice powder
  • Small pinch cayenne pepper
  • 4 teaspoons vegetable oil
  • 8 ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into 1/2-inch pieces
  • 3 eggs, lightly beaten
  • 1 tablespoon toasted sesame oil
  • 6 scallions, white and green parts separated and sliced thin on bias
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 cup frozen peas
4/5 (1 Votes)

By

In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil

  • 2 tsp. kosher salt
  • 1 c. polenta or yellow cornmeal
  • 2 tbsp. butter
  • 1/3 c. freshly grated Parmesan
  • 1/3 c. freshly grated Asiago
  • 3 scallions, thinly sliced, whites and greens separated
  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp. crushed red pepper flakes, plus more for garnish
  • 1 pt. grape tomatoes, halved
  • 1 lb. medium shrimp, peeled and deveined (tails left on, if desired)
  • 2 tsp. fresh thyme leaves
  • 1/2 c. dry white wine
  • 1/2 c. chicken stock
  • 2 tbsp. heavy cream
0/5 (0 Votes)

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1. In a small saucepan, saute the the shrimp peels in heated olive oil over medium high heat for about 5 minutes

  • 1 1/2 lb shrimp (21-25 per pound size), peeled, de-veined, peels reserved
  • 1/2 tsp salt
  • 1 T plus 1/4 cup olive oil
  • 1 medium onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 3 garlic cloves, minced
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1 8-oz can low sodium tomato sauce
  • 1 cup jarred red pimentos, and their liquid
  • 1/4 cup ketchup
  • 1 T white wine vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1/2 cup fresh peas
  • 1/4 cup fresh parsely, finely chopped
  • salt and pepper to taste
0/5 (0 Votes)

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appetizer

  • 16 oz cream cheese, at room temperature
  • 2 tsp prepared horseradish
  • dash of worcestershire sauce
  • 1/2 cup seafood cocktail sauce
  • 1 lb cooked shrimp, coarsely chopped
0/5 (0 Votes)

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