For part 2 of my Seafood Mini Series I want to share some of our favorite shrimp recipes! We are very lucky that my husband can throw a cast net like no other! As fall approaches there are large runs of shrimp in our area and he fills up our freezer every time :) (and usually a few other freezers too...). We also will roast oysters once or twice each winter and we purchase softshell crabs from a commercial fish house in Wanchese (a
very tucked away place on the Outer Banks). But those are strictly for frying :)
Spicy Shrimp (you'll see this on our Menu Plans quite a bit)
1 lb shrimp shelled and de-veined
2 Tbs olive oil
Chef Paul Prudhomme's Blackend Redfish Magic (Old Bay will Substitute) to taste
Heat the olive oil, add the shrimp and seasoning. Simply saute the shrimp until they turn pink. Serve over rice with corn on the cob. Also good on top of a salad in place of chicken.
Cooking Note: The biggest mistake people often make is over-cooking seafood, as soon as they are pink they are done usually about 6 minutes for medium sized shrimp (also known as 20 count = about 20 shrimp per pound).
Basic Boiled Shrimp
2 lbs shrimp (rinse in cold water)
1 beer (whatever is on hand)
1/2 c. Old Bay Seasoning
In a large pot boil 6 cups of water along with the beer. Once it is at a rolling boil, add the shrimp. Boil the shrimp for 6 to 8 minutes and drain. While they are still hot coat them in the Old Bay. I usually dump them in a Tupperware and shake away, just make sure to vent the container every few shakes because of the steam. Then serve hot or refrigerate and serve cold later.
Cocktail Sauce for Boiled Shrimp
1/2 c ketchup
2 Tbs Horseradish Mayo (or more or less to taste)
A few shakes of Worcestershire Sauce
A few squirts of lemon juice
Mix it all up and you're ready to go!
Teriyaki Shrimp
1 lb shrimp shelled and de-veined
2 Tbs olive oil
2 Tbs teriyaki sauce
1 small can of crushed pineapple (drained)
Heat the olive oil, and add the shrimp. As the shrimp start to turn pink add the teriyaki sauce and pineapple. Serve over rice.
Shrimp & Grits
Stove top grits (I usually make what it directs for 4 servings, also substitute the water with chicken stock)
1 lb shrimp shelled and de-veined
2 pieces of bacon
1 to 2 Tbs of olive oil (depending on how much bacon fat is rendered)
1 red bell pepper, chopped
1 c of fresh mushrooms, sliced
2 cloves of garlic minced (or 1 tsp of garlic paste)
1/2 tsp of hot sauce (or less if you like)
2 tsp lemon juice
Cheese - any kind and as little or as much as you want!
Cook grits according to directions. Cook the bacon and set aside. While the bacon pan is hot add olive oil, saute the bell pepper and mushrooms. Once the veggies are tender add the garlic and shrimp. Once shrimp turn pink add lemon juice and hot sauce. Chop the bacon and add it back to the the shrimp and vegetables. Blend shrimp and vegetable mixture into grits. Top with cheese (any kind will do - I like cheddar or shredded parmesan).
Personal note - I hate onions. Really hate them. So if you like them add them with your other veggies many people do!
Enjoy!
