Shrimp Happens

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Prosciutto-Wrapped Shrimp with Lemon Couscous

Ingredients
3 tablespoons maple syrup
2 tablespoons bourbon
1 tablespoon teriyaki sauce
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
24 jumbo shrimp (about 1 1/2 pounds)
6 very thin slices prosciutto or ham (about 3 1/2 ounces)
Cooking spray


Preparation
Preheat broiler.
Combine the first 5 ingredients in a bowl, and stir with a whisk. Peel the shrimp, leaving tails intact. Add the shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, and discard the marinade. Cut each prosciutto slice lengthwise into 4 strips. Wrap 1 prosciutto strip around each shrimp. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil for 3 minutes on each side or until done. Serve shrimp over Lemon Couscous.

Yield
4 servings (serving size: 6 shrimp and 1/2 cup couscous)

Lemon Couscous

Ingredients
1 1/4 cups water
3/4 cup uncooked couscous
1/4 cup sliced green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper


Preparation
Bring the water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.
Yield
4 servings (serving size: 1/2 cup)

Prawns with Pernod

Ingredients
1 cup dry white wine
1/2 cup minced shallots
2 tablespoons Pernod (licorice-flavored liqueur)
2 tablespoons fresh lemon juice
1 tablespoon butter or stick margarine
2 tablespoons minced fresh or 2 teaspoons dried parsley
1 tablespoon minced fresh or 1 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
Cooking spray
1 cup minced seeded tomato
8 (1-ounce) slices French bread, toasted


Preparation
Combine wine and shallots in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 15 minutes). Remove from heat; stir in the Pernod and the next 6 ingredients (Pernod through garlic).
Preheat broiler.

Arrange the shrimp in a single layer on a jellyroll pan coated with cooking spray, and pour the Pernod mixture over shrimp. Broil 5 minutes or until shrimp are done. Sprinkle shrimp with tomato, and serve with French bread.

Yield
8 servings (serving size: 4 shrimp and 1 bread slice)

Honey Walnut Shrimp/Walnut Prawn (核桃虾)

Ingredients:

1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying

For the Walnuts:

1/2 cup sugar
1/2 cup water

Method:

Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
Rinse the walnut halves with water, drain and set aside.
Heat up the water until it boils and add in the sugar.
Keep stirring until it turns thick and golden color and then add the walnut.
Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
Heat the oil in a wok over high heat.
Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
Add shrimp and toss with the mayonnaise sauce.
Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Shrimp Etouffee

Ingredients

6 tablespoons butter
3 tablespoons flour
1 cup chopped onion
6 green onions and tops, chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cups water
3 pounds shrimp, peeled,deveined
1/4 cup chopped parsley
salt and pepper, to taste
1 small bay leaf
tabasco sauce, to taste
hot cooked rice
Preparation:
In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over Chicken and Smoked Sausage Jambalaya.
Serves 4 to 6.

Chicken and Smoked Sausage Jambalaya

1-2 pounds chicken, cubed (I use a combination of thigh and breast meat)
1 pound smoked sausage, sliced
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 bay leaves
cajun seasoning
2 cups rice
4 cups chicken stock
Coat the chicken in cajun seasoning, set aside. In a large, heavy pot, cook sausage over medium heat until nicely browned on both sides. Remove from pan and set aside. Add chicken to the pot and saute until lightly browned. Add the sausage back to the pot. Add the onions, bell pepper, garlic and bay leaves, and cook until the onions are translucent. Stir in the rice. Cook and stir for 2-3 minutes. Stir in the chicken stock, and bring to a boil. Reduce heat to medium low and cover. Cook without stirring for 20 minutes, or until rice is soft and liquid is absorbed. Remove from heat, stir and serve.

Garides Saganaki
(Shrimp Baked in Tomato Sauce with Feta)


Makes 4 servings



Garides (shrimp) saganaki (from the Turkish sahan, meaning "a large copper dish") is not a traditional recipe. It was probably created in the early 1960s, as tourists began to flood the Greek islands. Soon, though, the dish became a favorite starter for both Greeks and foreigners, served in upscale seaside taverns all over the country. Each portion usually comes to the table in its own two-handled pan, right out of the oven.

The sauce is scrumptious, so make sure you provide plenty of fresh crusty bread for dipping.



1/4 cup olive oil
1/2 cup finely chopped onion
1/2-1 teaspoon Aleppo pepper or
1/4-1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1-1/2 pounds medium shrimp,
peeled and deveined, tails left on
1/2 cup finely diced tomato,
drained in a colander for 5 minutes
Salt
2/3 cup coarsely grated hard feta cheese (see Note)
1/4 cup chopped fresh flat4eaf parsley



Preheat the oven to 400 degrees F.

In a large skillet, heat the oil and sauté the onion over medium heat for 5 minutes, or until soft. Add the pepper or pepper flakes and the garlic and sauté for 30 seconds. Add the shrimp and sauté for 2 minutes, or until they start to become firm. Add the tomato and salt to taste and cook for 2 minutes more, or until the sauce begins to thicken. Transfer to a baking dish or four individual gratin dishes.

Bake for 10 minutes, or until the sauce is bubbly. Sprinkle with the cheese and bake for 2 to 3 minutes more. Sprinkle with the parsley and serve.



Note:
If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated.

Shrimp Tacos

Ingredients
3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon minced seeded jalapeño pepper
12 (6-inch) corn tortillas
3/4 cup chopped peeled tomato
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions


Preparation
Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.
Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.

Yield
4 servings (serving size: 3 tacos)

Linguine with Shrimp Scampi

Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Source: Cooking Light
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