Mini Shrimp Rolls

Ingredients • Kosher salt • 1 pound medium shrimp, shelled, deveined • 1/4 cup plus 1 tablespoon mayonnaise • 1 small celery stalk, peeled, finely chopped (about 3 tablespoons) • 1 tablespoon finely chopped fresh chives • 1 tablespoon grapeseed oil • 1 teaspoon fresh lemon juice • 1 teaspoon prepared horseradish • Freshly ground black pepper • 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2-inch; such as Martin's potato rolls or King's Hawaiian) • 1/4 cup (1/2 stick) unsalted butter, melted • 1/2 cup celery leaves or crushed potato chips

Preparation • Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2–4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl. • Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3-inch); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD Shrimp salad can be made 1 day ahead. Cover and chill. • Preheat oven to 375°. Using a small serrated knife, make a 1/2-inch-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England–style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly. • Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips. RECIPE BY The Bon Appétit Test Kitchen

Shrimp Enchiladas Verde

serves 4-6 Ingredients: 1 lb frozen cooked shrimp (cocktail shrimp are great for this!), defrosted 1 tsp cumin 1 tsp chili powder 28 oz green enchilada sauce 1/4 tsp salt 1/2 cup sour cream (reduced fat is fine) 1/4 tsp cayenne pepper 1 4-oz can diced fire roasted green chilies 8 oz shredded “Mexican Blend” cheese (or Monterey Jack) 12-14 corn tortillas verde salsa for serving fresh cilantro for serving

Directions: Preheat oven to 350 degrees. Roughly chop your cooked shrimp and place in a large bowl with 1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. Mix well until everything is well combined. Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13 inch pan. Soften your corn tortillas by placing each in a hot skillet for about 10-20 seconds each side. Then, place about 1/4 cup shrimp filling into each hot tortilla along with a sprinkle of cheese. Roll up tortilla and place seam-side down in the pan. Repeat until you have used up all your shrimp filling. (You might have a few extra enchiladas that don’t fit—place them in a small pan). Pour remaining enchilada sauce over the pan and sprinkle cheese on top. Cover with tin foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly. Serve with extra salsa, hot sauce and fresh cilantro. Time: 45 minutes

Shrimp Francesca

INGREDIENTS: 1 pound uncooked large shrimp, peeled and deveined 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained 1/2 cup Italian seasoned bread crumbs 1 tablespoon chopped fresh parsley 1 lemon, juiced 1/2 cup butter 1 1/2 tablespoons minced garlic 1 tablespoon finely shredded imported Romano cheese

DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. 2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs. 3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese. 4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

Shrimp and Avocado Wraps

INGREDIENTS: 3 tablespoons light mayonnaise 1 tablespoon ketchup 1 teaspoon Worcestershire sauce 1 dash hot pepper sauce (such as Tabasco®) salt and ground black pepper to taste 7 ounces cooked shrimp, peeled and de-veined 4 Boston lettuce leaves 4 (9 inch) whole wheat tortillas 1 ripe avocado - peeled, pitted, and cut into 8 wedges

DIRECTIONS: 1. Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well. 2. Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side. 3. Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.

Grilled Shrimp Tacos

Ingredients • 1/2 cup sour cream • 3 tablespoons mayonnaise • 3 tablespoons milk • 1/2 teaspoon ground cumin • 1 1/2 pounds large shrimp, peeled • 3 tablespoons butter, melted • 2 large garlic cloves, minced • 4 limes, cut into quarters • kosher salt • 8 6-inch corn tortillas • 2 to 3 cups finely shredded green cabbage • bottled green tomatillo salsa

Directions 1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. 2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter. 3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned. 4. Remove from grill. Lightly salt the shrimp. 5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. 6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime. Tip To keep the shrimp from spinning when flipped, thread each on two parallel skewers instead of one.

Red Lobster Shrimp Nachos

Ingredients • 1 cup of mild cheddar cheese • 1/4 cup Monterey Jack Cheese • 4 ounces cream cheese • 1/4 cup milk • 1/4 to 1/2 pound raw peeled and deveined shrimp • 2 plum tomatoes - diced • 1 tablespoon red onions - chopped fine • 1 teaspoon jalapeno pepper - use more if you like your nachos spicy • 2 teaspoons chopped cilantro • 2 or 3 slices of fresh jalapeno pepper • 2 tablespoons sour cream • 40 to 50 nacho chips •

Instructions 1. If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes. 2. Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire. 3. Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together. 4. Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeno peppers.

Shrimp and Lemon Skewers with Feta-Dill Sauce

• TOTAL TIME: 30 MIN • SERVINGS: 6 Squeeze the charred lemons over the shrimp before serving for a tangy, smoky hit of flavor. You may want to make extra feta sauce to have with lean lamb steaks or chicken skewers. 1. 1/2 cup plain low-fat yogurt 2. 1 scallion, white and light green parts only, thinly sliced 3. 4 large garlic cloves, very finely chopped 4. 2 1/2 tablespoons finely chopped dill 5. 1/2 cup crumbled feta cheese (2 ounces) 6. Salt and freshly ground pepper 7. 1/4 cup extra-virgin olive oil 8. 2 pounds peeled and deveined large shrimp 9. 2 lemons, each cut into 12 wedges 1. Light a grill. In a medium bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill. Stir in the feta, mashing it slightly. Season with salt and pepper. 2. In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill with the olive oil. Add the shrimp and lemons, season with salt and pepper and toss to coat. Thread 4 shrimp and 2 lemon wedges onto each of 12 skewers. Season with salt and pepper and grill over a medium-hot fire, turning occasionally, until the shrimp are charred and cooked through, about 5 minutes. Transfer the skewers to a platter and serve at once with the feta sauce.

Shrimp Creole (Slow Cooked)

Prep Time: 15 mins Cooke Time: 7 hours Total Time: 7 hours 15 mins Serves: 8-10 Ingredients  1/4 cup (1/2 Stick) Butter  1 onion chopped  1/4 cup bisquick baking mix  3 cups water  2 cans (6 oz) Tomato Paste  1 cup chopped celery  1 cup chopped green bell pepper  2 tsp salt  1/2 tsp sugar  2 bay leaves  Pepper to taste  4 lbs Shrimp peeled, Deveined and cleaned  Rice

Directions 1. Cook and stir butter and onion in medium skillet over reduced heat until onion is tender.. 2. Stir in biscuit mix. Place mixture in the crockpot. 3. Add water, tomato paste, celery, bell pepper, salt, sugar, bay leaves, and pepper. Cover and cook on low 6-8 hours. 4. Turn slow cooker to HIGH and add shrimp. Cook on high 45 min-1 hour or until shrimp are done. 5. Remove Bay Leaves and serve over rice

Garlic Shrimp and Spinach

Serves: 4 Cooking Time: 25 min Ingredients • 1 pound angel hair pasta • 1/2 cup (1 stick) butter • 1 pound medium shrimp, peeled, deveined and tails removed • 1 tablespoon chopped fresh garlic • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1 (6-ounce) bag fresh baby spinach • 1/2 pint cherry tomatoes, halved • 1/4 cup pine nuts • 1 tablespoon fresh lemon juice (juice of 1/2 lemon) Instructions

1. Cook pasta according to package directions; drain and keep warm in a serving bowl. 2. Meanwhile, in a large skillet, melt butter over medium-high heat; add shrimp, garlic, salt, and pepper, and sauté 2 to 3 minutes, stirring occasionally, until shrimp turn pink. Remove shrimp mixture to a bowl. 3. Add spinach, cherry tomatoes, and pine nuts to skillet and cook 2 to 3 minutes, or until spinach is wilted. Return shrimp mixture to skillet with vegetables, and simmer 1 to 2 minutes. Serve over pasta and drizzle with lemon juice.

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

• Yield: 4 servings (serving size: 1 1/2 cups)
• Hands-on:30 Minutes
• Total:30 Minutes
Ingredients
• 8 ounces uncooked orecchiette pasta
• 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
• 1/2 pound medium shrimp, peeled and deveined
• 1 cup thinly sliced radishes
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup fat-free buttermilk
• 3 tablespoons minced fresh chives
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve
Cooking Light JUNE 2011

Shrimp-Vegetable Quesadillas Recipe

Shrimp-Vegetable Quesadillas Recipe

Serves 2
Ingredients
• 2 large flour tortillas
• 2 cups baby spinach
• 1 carrot, sliced on the bias
• 8 large raw shrimp, deveined, tails removed, and cut into 1-inch pieces
• 1 white onion, half sliced into thin rounds, half diced
• 1 red bell pepper, thinly sliced
• 1 cup Monterey Jack cheese
• Salt and pepper to taste
• 2 Tbsp. extra-virgin olive oil, divided
Directions

Heat 1 Tbsp. olive oil in a cast-iron or grill pan over medium-high heat. Add sliced onions and allow to brown slightly. Turn onions over and add carrots and bell peppers. Cook for 4–5 minutes or until carrots soften slightly. Add shrimp and cook slightly until just pink and firm. Season well with salt and pepper. Remove from heat and set aside.

Heat remaining olive oil in a large frying pan over high heat. While oil heats, assemble quesadillas by laying a tortilla on a clean, flat surface. Sprinkle with half of the cheese, half of the spinach, and half of the vegetable-shrimp mixture. Fold in half. Repeat with remaining tortilla and fillings. Fry the quesadillas one or two at a time, depending on the size of your pan, for 2–3 minutes on each side or until golden-brown and crisp.

To serve, cut the quesadillas into wedges.

From The BrokeAss Gourmet Cookbook (Egg & Dart), by Gabi Moskowitz.

Honey Walnut Shrimp

Honey Walnut Shrimp

1 lb Shrimp (peeled and deveined)
1/2 c walnuts
2 c water
1 c sugar
2/3 c flour
3 egg whites
1 tsp paprika
salt and pepper

creamy sauce:
2 Tbsp Honey
2 Tbsp light mayo
1 Tbsp fresh lemon juice
1/2 Tbsp condensed milk


Combine all the ingredients of the sauce in a large bowl and set aside.

Bring the water to a boil in small pot and add the sugar. Stir to dissolve sugar. Add the walnuts and boil for 2 min. Then drain and place onto a parchment paper lines cookie sheet to dry.

In another bowl combine together flour and egg white. Mix until smooth. Season with some salt and pepper and add the paprika.

Heat the oil and pan-fry the shrimp until golden brown. Roughly 60 second per side. Then drain the excess oil on a paper towel and toss into the creamy sauce mixture. Add the dried walnuts and toss well again.

Serve immediately.

Sautéed Shrimp and Zucchini

Sautéed Shrimp and Zucchini


PointsPlus™ Value: 4
Servings: 4
Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy




Ingredients

1 Tbsp olive oil, extra-virgin, divided
1 medium zucchini, cut into 1/4-inch slices
1 pound(s) shrimp, large-size, peeled and deveined
1 cup(s) grape tomatoes, cut in half
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 1/2 tsp minced garlic
1/4 cup(s) water
Instructions
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.
• Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving.
Notes
• Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end).

Grate some lemon zest over top and/or sprinkle with fresh lemon juice, if desired.
Weight Watchers

Super Shrimp Casserole

Super Shrimp Casserole

Serves: 4
Cooking Time: 20 min
Ingredients
• 1 pound cooked shrimp, peeled and deveined
• Salt and pepper to taste
• 1/2 pound fresh mushrooms, sliced
• 3 tablespoons butter plus 4 tablespoons softened butter
• 1 tablespoon all-purpose flour
• 1 cup (8 ounces) sour cream
• 1 teaspoon soy sauce
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
Instructions
1. Preheat oven to 400 degrees F.

2. Arrange shrimp in a single layer in a greased shallow baking dish. Sprinkle with salt and pepper.

3. In a medium skillet, sauté mushrooms in 3 tablespoons butter until lightly browned. Transfer mushrooms to a medium bowl and toss with flour.

4. Stir in sour cream, the 4 tablespoons softened butter, soy sauce, and salt and pepper to taste. Pour mushroom sauce over shrimp; sprinkle with Parmesan cheese and paprika.

5. Bake 10 to 12 minutes, or until bubbly.

Crock Pot Jambalaya

Ingredients:

1 1/2 lbs. skinless, boneless chicken - cut into 1" cubes
1 lb. andouille sausage or smoked sausage, sliced
1 (28 oz) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 1/2 cups chopped celery
1 cup chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp. dried thyme
1 lb. frozen cooked shrimp without tails

Directions:

1. In a slow cooker, mix all ingredients except the shrimp.

2. Cover and cook 7-8 hours on LOW, or 3-4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

3. Enjoy!

Mexican Shrimp Coctail

Here's my final recipe for 2011! I may start up again on my birthday, we'll see.

Cheesy Shrimp Dip

Cheesy Shrimp Dip

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 43 min

Level: Easy

Serves: 10 to 12 servings

Ingredients

• 1/4 cup butter
• 2/3 cup chopped red bell pepper
• 1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
• 1/3 cup sliced green onions
• 1 cup sour cream
• 1 cup shredded Parmesan
• 1 cup shredded mozzarella
• 1/2 cup mayonnaise
• Pinch salt
• Pinch cracked black pepper
• Assorted crackers, for serving

Directions

Preheat the oven to 350 degrees F.

In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.

Recipe courtesy Paula Deen

Artichoke Rice Salad with Shrimp

Artichoke Rice Salad with Shrimp

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 6 min

Level: Easy

Serves: 6 to 8 servings

Ingredients

· 1 (6.9-ounce) package instant rice and pasta mixture, chicken flavor

· 1 (6-ounce) jar marinated artichoke hearts, quartered

· 1/2 cup mayonnaise

· 1/2 green bell pepper, chopped

· 3 to 4 green onions, chopped, white and green parts

· 12 to 14 pimiento-stuffed green olives, sliced

· 1 teaspoon curry powder

· Salt and pepper

· 1 pound small or medium shrimp, peeled and deveined

Directions

In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.

Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the artichoke hearts, green pepper, green onions, olives, curry powder, salt and pepper, to taste, and mix together.

If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.

Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 degrees F. Place in a 2 1/2-quartcasserole dish and bake for 20 minutes, until heated through.

Recipe courtesy Paula Deen

Shrimp Scampi Bake

Shrimp Scampi Bake

Ingredients:

1 cup butter 2 tablespoons prepared Dijon-style mustard 1 tablespoon fresh lemon juice

1 tablespoon chopped garlic 1 tablespoon chopped fresh parsley 2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C).
2.	In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3.	Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4.	Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. You can also use precooked shrimp in this recipe.

Grilled Shrimp Scampi

Grilled Shrimp Scampi

Ingredients:

1/4 cup olive oil 1/4 cup lemon juice 3 tablespoons chopped fresh parsley 1 tablespoon minced garlic or more

ground black pepper to taste crushed red pepper flakes to taste (optional) 1 1/2 pounds medium shrimp, peeled and deveined

Directions:

1.	In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2.	Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
3.	Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.