New orleans bbq shrimp and grits

Ingredients

• 1/4 cup olive oil
• 1/4 cup unsalted butter
• 12 cloves garlic, smashed and peeled
• 2 bay leaves
• 4 sprigs fresh thyme
• 3 tablespoons dry sherry
• 1 tablespoon paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 cup diced tomatoes
• 2 tablespoons heavy cream
• 1 pound fresh or frozen large shrimp in shells, peeled and deveined
• 2 cups cooked grits
• To garnish, diced green onions and diced bacon

Instructions

1. In a large cast-iron skillet, combine olive oil, butter, garlic, bay leaves, and thyme.
2. In a medium bowl, combine sherry, paprika, Worcestershire sauce, and kosher salt.
3. Add shrimp. Toss to combine. Add shrimp mixture to the hot skillet.
4. Add diced tomatoes and cook and stir shrimp for about 2 minutes then add in heavy cream and turn heat down to reduce and thicken sauce.
5. Serve shrimp over cooked grits and garnish with diced green onions and bacon.

Spicy cilantro garlic shrimp

Ingredients

• 5 tablespoons olive oil
• 2 tablespoons butter, softened
• 2/3 cup finely chopped cilantro
• Juice of 1 lime
• 4 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 1 Habanero pepper, minced
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound large shrimp, cleaned, peeled, tails

Instructions

1. Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour.
2. Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking.
3. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill  with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Yields up to 4 servings as an appetizer.

Copycat hooters buffalo shrimp

Ingredients

• 20 large shrimp, peeled, deveined
• 1 egg, beaten
• 1 tablespoon sandwich mustard
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• cooking oil
• minced parsley to garnish

Corn Flour Batter

• 1 cup cornmeal
• 1 cup flour
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper

Buffalo Sauce

• 1 stick butter, unsalted
• 1 cup hot sauce
• 1/2 lemon juiced
• 1 teaspoon garlic powder

Instructions

1. Pre heat oil in a large pot to 350 degrees.
2. Rinse, peel, devein shrimp, leave tail intact if desired.
3. Mix egg with mustard.
4. Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.

Corn Flour

1. Mix all ingredients together in a freezer bag, shake well.
2. Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
3. I would do this in 2-3 batches.
4. Cook shrimp for 2 minutes on each side.
5. Drain on paper napkin.
6. Immediately toss shrimp in buffalo sauce

Buffalo Sauce

1. Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
2. Stir

New Orleans Shrimp and Artichoke Soup

Ingredients

• 1 Large Jar Quartered Artichokes, drained
• 2 Cups Chicken Stock
• 5 Green Onions, Ends trimmed, slice thin green and white parts, reserve a TBS for garnish
• 1 TBS Fresh cut Thyme leaves
• 1/4 Cup Flour
• 1/4 Cup Butter
• 4 Cups Heavy Cream
• 1 Pound Medium Sized Shrimp
• 2 TBS Cajun Spice Mix
• 1 Pinch Paprika for garnish

Instructions

1. Combine Artichoke, chicken stock, green onions, Cajun spices, thyme leaves
2. Bring to boil and then reduce to a simmer for about 12 minutes.
3. Combine butter and flour in a large saute pan over medium heat and stir for 5 minutes to make a roux. It is very important to stir constantly while the roux is cooking.
4. Stir in heavy cream to roux and whisk til mixed
5. Add the roux/cream mix to the simmering pot.
6. Continue simmering for 10 more minutes
7. Add shrimp and simmer for 3 minutes only
8. During the three minutes, in a small saute pan over medium high heat, melt 2 TBS butter and combine with 1 TBS of Cajun spices. Saute the remaining few shrimp in the butter/spice mix.
9. Serve with Green Onions and parsley for garnish.
10. Add a little extra heat if desired.
11. Garnish with the spiced shrimp and a bit of paprika.

SPICY SHRIMP WITH CILANTRO AND LIME

INGREDIENTS

• 3/4 tsp. sea salt
• One tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. curry powder
• 1/8 tsp. cayenne pepper
• 1/8 tsp. cinnamon
• Two lb. large shrimp, peeled and deveined
• Garnish with chopped cilantro and lime wedges

Directions

1. To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon. Sprinkle over shrimp and toss to combine.

For grilling

1. Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking. 
2. Thread shrimp on skewers and place on grill for 1 to 2 minutes then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

For pan frying

1. In a large skillet, melt about a tablespoon of light butter over medium-high heat. 
2. Add shrimp and cook, stirring occasionally for about 3 to 5 minutes. Shrimp should be opaque throughout. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

SPICY TOMATO GARLIC SHRIMP PASTA

INGREDIENTS

• 8 ounces noodles of choice
• 12 ounces shrimp, tails removed and de-veined
• 2 tablespoons butter
• 1 15-ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 1 teaspoon garlic powder
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons salt
• 3 teaspoons onion powder
• 2 teaspoons Italian seasoning
• 1 ½ cups heavy cream or half & half
• ¼ cup chicken broth

INSTRUCTIONS

1. Cook noodles according to package instructions. Add shrimp and butter to a large sauce pan or skillet and sauté over medium heat for 3-4 minutes until shrimp turn pink. Transfer shrimp to a bowl and set aside.
2. Add crushed tomatoes, minced garlic, garlic powder, red pepper flakes, salt, onion powder, and Italian seasoning to your pan. Stir over medium heat for 5 minutes or so until fragrant and heated through. Add heavy cream and chicken broth. Cover and allow to simmer for 5-10 minutes.
3. Add shrimp to pan and stir to combine. Toss with prepared noodles and serve.

Traditional Mexican Shrimp Cocktail

INGREDIENTS

• 1 can V8 vegetable juice
• 2 avocados, chopped
• 2 cucumbers, seeded and chopped
• 1 medium red onion, chopped
• 1⁄2 bunch cilantro, chopped
• 1 lb large shrimp, peeled, de-veined and steamed
• 2 limes, quartered
• 4 dashes Tabasco sauce

DIRECTIONS

1. Mix all ingredients in a large nonreactive container.
2. Chill and serve with limes and Tabasco sauce.
3. Do not over-cook the shrimp, as they will become tough.
4. Be careful when steaming the shrimp; you do not want it tough.

JAMBALAYA

INGREDIENTS

• 3 Tbsp. olive oil
• 2 ribs celery, chopped
• 1 white onion, diced
• 1 small red bell pepper, cored and diced
• 1 small yellow bell pepper, cored and diced
• 1 small green bell pepper, cored and diced
• 1-2 jalapeno peppers, seeded and finely chopped
• 4 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 lb. andouille sausage, thinly sliced into rounds
• 3 cups chicken stock
• 1 (14 oz.) can crushed tomatoes
• 1 1/2 cups uncooked white or brown rice
• 2 Tbsp. Cajun or Creole seasoning
• 1 bay leaf
• 1 tsp. thyme, crushed
• 1/4 tsp. cayenne pepper
• 1 lb. raw shrimp, peeled and deveined
• (optional) 1 cup thinly-sliced okra
• salt and pepper

Garnishing

• Chopped fresh parsley, thinly-sliced green onions, hot sauce

DIRECTIONS

1. Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
2. Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally.
3. Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.

Spicy Shrimp Pasta in Garlic Tomato Cream Sauce

Ingredients

• 2 tablespoons olive oil
• 1 pound shrimp, without shells, and deveined
• crushed red pepper
• paprika
• salt
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 1/4 cup water
• half a cube chicken bullion
• 1 tablespoon basil
• 1/4 teaspoon oregano
• 1/2 cup heavy cream
• 8 oz penne pasta

Instructions

1. Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. 
2. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
3. Remove shrimp to a plate, being careful to leave all the oil in the skillet.
4. To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
5. Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
6. Add back the shrimp and pasta. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
7. When serving, Sprinkle the top of pasta with just a touch of crushed red pepper.

Cajun Shrimp Fettuccine Alfredo

Ingredients

• 8 ounces fettuccine or pasta
• 1 tablespoon butter
• 1 pound shrimp, peeled and deveined
• 1 tablespoon cajun seasoning
• 2 cloves garlic, chopped
• 1/4 cup dry white wine or chicken broth
• 1 cup heavy/whipping cream
• 1 cup parmigiano reggiano, grated
• 1/2 tablespoon cajun seasoning or to taste
• 1/4 cup green onion, sliced

Directions

1. Start cooking the pasta.
2. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
3. Add the garlic to the pan and saute until fragrant, about a 30 seconds.
4. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
5. Toss the pasta in with the alfredo sauce along with the shrimp and serve garnished with green onions.

Green Curry Crab Cakes

Ingredients

• 500 gram crab meat
• 16 grams lemon grass, roughly chopped
• 16 grams galangal, roughly chopped
• 8 grams garlic
• 4 kaffir lime leaves
• 1-2 thai bird chilies
• 200 gram shrimp
• 1/3 cup coconut milk
• 2/3 cup panko, for filling
• 1/4 cup fried shallots
• 1 cup panko, for coating
• oil for frying
• lemon or lime

Directions

1. Put the crab in a medium-sized bowl and pick through it to make sure there are no bits of shell or cartilage hanging out. Be careful not to break up the chunks of crab too much.
2. Put the lemon grass, galangal, garlic, lime leaves and chili peppers into a small food processor and process until finely ground.
3. Add the shrimp and coconut milk to the herbs and process until it forms a smooth paste.
4. Dump the shrimp mixture in with the crab, and add 2/3 cup panko, and the fried shallots. Gently mix this together until combined, being careful not to break up the chunks of crab.
5. If the mixture feels too loose to shape, place it in the fridge for half an hour. Otherwise, make 10 balls with the mixture and flatten them to form 3/4 thick pucks.
6. Put the remaining panko in a bowl and coat both sides of the crab cakes.
7. You can refrigerate these for up to a day until you're ready to fry them.
8. To fry, add about 2 tablespoons of oil to a heavy bottomed pan and heat over medium heat until the oil shimmers.
9. Add some of the crab cakes to the pan and fry undisturbed until you can see the edges start to turn golden brown. If they are browning too fast, turn the heat down.
10. Carefully flip them over using a spatula and tongs then fry until the crab cake is cooked through. Lemon or lime wedges for serving.

Super Simple Garlic and Ginger Shrimp Soba Noodles

Ingredients

• 12 ounces soba noodles
• 1/4 cup sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 large shallot, thinly sliced
• 2 teaspoons fresh ginger, peeled and grated
• 8 garlic cloves, coarsely chopped
• 1 pound large shrimp, shelled and deveined
• Zest and juice of one large lime
• Salt to taste
• 3 scallions, finely chopped
• 1/2 cup chopped cilantro
• 1/2 teaspoon crushed red pepper
• Lime wedges, for serving

Instructions

1. Bring a large pot of water to a boil. Add the soba noodles and cook, stirring occasionally, until tender; 4 minutes. Drain and rinse noodles under cold water. Transfer noodles to a large serving bowl.
2. In a medium bowl, combine 2 tablespoons of the sesame oil with the soy sauce. Add sauce to the noodles and toss.
3. In a skillet, heat 1 tablespoon of the oil. Add the shallots and ginger cook over medium heat, stirring, until golden brown and crisp, about 3 minutes. Using a slotted spoon, transfer the shallot mix to a paper towel lined plate. Add the garlic to the skillet and cook over very low heat until golden; 2 minutes. Transfer the garlic to the same paper towel line plate.
4. In a bowl, combine the lime zest and juice with the remaining oil; stir in the shrimp and season with salt. Add shrimp to the skillet and cook on each side for about 1 minute; just until they're pink.
5. Sprinkle the noodles with the scallions, cilantro, crushed red pepper, ginger fried shallots, garlic, and shrimp. Serve at once, or chill until needed.

Pesto Grilled Shrimp

Ingredients

• 1/2 cup basil, packed
• 1 small clove garlic
• 1 tablespoon pine nuts, toasted
• 2 tablespoons parmigiano reggiano (parmesan), grated
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (~1/4 lemon)
• salt and pepper to taste
• 1 pound shrimp, peeled and deviened

Directions

Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Shrimp Scampi

Ingredients

• 8 ounces linguine (or other pasta)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 pound jumbo shrimp (16-24), shelled and deveined
• 4 cloves garlic, chopped
• 1 pinch red pepper flakes (optional)
• 1/4 cup white wine
• 1/4 cup lemon juice (~1 lemon)
• salt and pepper to taste
• 1 teaspoon lemon zest
• 1 tablespoon parsley, chopped

Directions

Start cooking the pasta as directed on package.
Meanwhile, heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before transferring to a large bowl.
Add the white wine and lemon juice to the pan, deglaze it, simmer for a minute and remove from heat, season with salt and pepper and stir in the parsley and lemon zest before tossing with the shrimp and pasta.

Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf

Ingredients

• 12-14 wooden skewers
• ¼ cup raw cashews
• ½ cup orzo pasta
• 2 pounds shell on raw shrimp (16-20 per pound)

For the Spice Rub

• 2 tablespoons McCormick Gourmet California Garlic Powder
• 2 teaspoons McCormick Gourmet California Lemon Peel
• ½ teaspoon salt
• ¼ teaspoon McCormick Gourmet White Pepper
• ½ teaspoon McCormick Gourmet Paprika

For the Rice Pilaf

• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 2 cups onion, cut into half inch dice
• 2 cups carrots, cut into half inch dice
• 2 tablespoons chopped shallots
• 1 cup celery root or jicama, cut into half inch dice
• 1 cup Basmati rice
• ¼ cup vermouth or white wine
• 3 cups Kitchen Basics chicken stock
• 2 bay leaves
• 2 tablespoons chopped fresh parsley

Instructions

1. Place skewers in a pan of water and weigh down so they are submerged.
2. In a dry sauté pan over medium heat, toast the cashews until slightly brown and set aside. Place orzo in same pan and toss and stir for about five or so minutes to brown. Set aside.
3. Peel the shrimp leaving on the tail portion and lay out in a platter or cutting board.
4. Mix the spices to make the dry rub and set aside 4 teaspoons. Sprinkle the remaining rub on both sides of the shrimp. Let sit refrigerated for one hour.
5. After one hour, remove skewers from water and place five to six shrimp on each skewer. Slide a second skewers in so each set has two skewers. This will keep the shrimp from spinning as you flip them. Once all the shrimp have been skewered, set aside at room temperature.
6. In a medium Dutch oven, melt butter in olive oil over medium high to high heat. Add onions, carrots, shallots and either celery root or jicama and stir. Cook three minutes until they just start to become tender. Add rice and cook for two more minutes stirring often. Add vermouth and 4 teaspoons of the spice rub you made earlier for the shrimp and stir. Cook to evaporate the vermouth. Add toasted orzo, chicken stock and bay leaves. Bring to a boil, cover and simmer on low for 15 minutes covered.
7. Once 15 minutes have passed, remove rice from heat but leave covered.
8. Heat a grill pan to hot, spray with pan spray and lay shrimp out on pan to grill. After about a minute and a half, flip and grill the other side for about the same time. Do not overcook.
9. To serve, fluff rice with a fork and place on a platter and top with skewered shrimp. Then sprinkle with chopped parsley and toasted cashews.

Asian Pepper Shrimp

INGREDIENTS

• 3 tbsp coconut oil
• 4 cloves garlic
• 1 ½ lb shrimp, raw, peeled, tails on
• 1 tbsp coconut aminos
• 1 tbsp fish sauce
• 1 tsp black pepper
• ¼ cup chopped fresh cilantro

INSTRUCTIONS

Put big, heavy skillet over low heat and melt coconut oil. Mince or crush garlic and throw it in. Stir for 2 to 3 minutes, keeping heat low— you don’t want the garlic to brown.
Now throw in shrimp and sauté until pink through, probably 4 to 5 minutes, depending on how big they are. Stir in coconut aminos, fish sauce, and pepper. Sauté another minute or so.
Plate shrimp and turn up burner under skillet. Heat combined oil and liquid in pan, letting it cook down for a minute or two. Pour over shrimp.
Top each serving with a tablespoon of chopped cilantro and serve.