Shrimp Recipe Ideas

In the United Kingdom, the word "prawn" is more common on menus than "shrimp"; the opposite is the case in North America. The term "prawn" is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (such as "king prawns", yet sometimes known as "jumbo shrimp").

Shrimp and other shellfish are among the most common food allergens. The Jewish laws of Kashrut forbid the eating of shrimp. According to the King James version of the Old Testament, it is acceptable to eat finfish, but shrimp is an abomination and should not be eaten. In Islam, the Shafi'i, Maliki, Hanbali and Ja'fari schools allow the eating of shrimp, while the Hanafi school does not allow it.

Preparation

Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein". A notable exception is a drunken shrimp, a dish using freshwater shrimp that is often eaten alive but immersed in ethanol to make consumption easier.

To shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes.

Removing the "sand vein" (a euphemism for the digestive tract) is referred to as "deveining". The sand vein can be removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Special deveining tools are sometimes used but knives, skewers, and even toothpicks can be used to devein. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. On large shrimp, the "blood vein" (a euphemism for the ventral nerve cord) along the inner curve of the shrimp's body is typically removed as well. The shrimp is then rinsed under cold running water. Removing the vein is not essential, as it is not poisonous and is mostly tasteless. Deveining does slightly change the flavor and makes it more consistent. Shrimp also sometimes consume small amounts of sand and the vein might thus be gritty.

Some recipes

1. Honey Grilled Shrimp

Ingredients

1 lb. of large shrimp, peeled and deveined

1/3 cup honey

2 garlic cloves, minced

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

2 tablespoon water

garnish: chopped cilantro

Instructions

Soak wooden skewers for 20 minutes.

In a medium bowl, add honey, garlic cloves, smoked paprika, red pepper flakes and water. Whisk ingredients till it becomes a sauce. Add prepared shrimp to the bowl, toss to coat the shrimp.

Marinade shrimp for 10 minutes.

Add shrimp to the prepared wooden skewers.

Heat grill to medium-high heat.

Spray grill grates with cooking spray or rub down with olive oil soaked rag.

Place shrimp skewers on grill and grill each side for 3-4 minutes.

Remove and garnish with chopped cilantro.

Serve.

2. Baked Coconut Shrimp

Ingredients

1/2 cup of rice vinegar

1/2 cup of water

1/4 cup of raw honey

1 teaspoon of freshly grated ginger root

1 garlic clove, minced

1 teaspoon of chili sauce

1 teaspoon of arrowroot

Coconut Shrimp:

3/4 cup of unsweetened coconut flakes

1/2 cup of Japanese panko crumbs

1/4 teaspoon of paprika

1 lb. of large shrimp, deveined and shells removed

2 egg whites

Instructions

Add rice vinegar and water to a small saucepan over medium-high heat. Bring to a boil.

Then add raw honey, freshly grated ginger, minced garlic clove, and Thai chili sauce. Simmer for 5 minutes

Next, add arrowroot. {acts like cornstarch} Whisk until arrowroot is dissolved and sauce is thickened. Remove from heat.

Transfer to a bowl, cover, and place in refrigerator to cool.

Preheat oven to 400 degrees.

In a large bowl place shrimp {deveined & shell removed}

In a medium bowl, add unsweetened coconut flakes, Japanese panko crumbs, and paprika.

In a small bowl, add egg whites.

Get your coconut shrimp assembly line set with a baking sheet on the end.

Dunk shrimp in egg whites then in the coconut mixture patting shrimp to be sure shrimp is completely covered and then place on baking sheet. Continue process for all shrimp.

Bake shrimp for 8-10 minutes at 400 degrees.

3. Shrimp Fettuccine Alfredo

Ingredients

Kosher salt

12 ounces fettuccine

Olive oil, for tossing

3/4 pound large shrimp (about 16), shelled and deveined, tails removed

Freshly ground black pepper

1 stick (8 tablespoons) unsalted butter

2 cups heavy cream

2 pinches freshly grated nutmeg

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Instructions

Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.

Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.

Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.

Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.

Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.