Shrimp Recipes

Marinated Grilled Shrimp

Serves: 6

 

3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and

deveined

skewers

 

Directions:

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

 

 

Dave's Low Country Boil

Serves: 15

 

Old Bay Seasoning to taste

5 pounds new potatoes

3 (16 ounce) packages cooked kielbasa

sausage, cut into 1 inch pieces

8 ears fresh corn, husks and silks

removed

5 pounds whole crab, broken into pieces

4 pounds fresh shrimp, peeled and

deveined

newspapers

beer

 

Directions:

Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.

Drain off the water, and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

 

Simple Garlic Shrimp

Serves: 4

 

1 1/2 tablespoons olive oil

1 pound shrimp, peeled and deveined

salt to taste

6 cloves garlic, finely minced

1/4 teaspoon red pepper flakes

3 tablespoons lemon juice

1 tablespoon caper brine

1 1/2 teaspoons cold butter

1/3 cup chopped Italian flat leaf parsley,

divided

1 1/2 tablespoons cold butter

water, as needed

 

Directions:

Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.

Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.

Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.

Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.

Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.

Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

 

Grilled Shrimp Tacos

Serves: 6

 

2 tablespoons olive oil

1 lime, juiced and grated

1 teaspoon cumin

1 pound large shrimp, peeled and

deveined

Salt and ground black pepper

6 (8 inch) flour tortillas, heated according

to package directions

1 (12 ounce) package DOLE® All

Natural Southwest Salad Kit

 

Directions:

Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.

Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.