SESAME SHRIMP

Ingredients

* 2 tablespoons soy sauce
* 2 tablespoons sesame oil, divided
* 2 teaspoons lemon juice
* 1/4 teaspoon garlic powder
* 1 dash lemon-pepper seasoning
* 1/2 pound medium shrimp, peeled and deveined
* Hot cooked rice
* 1 tablespoon sesame seeds, toasted

Directions

In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

SHRIMP DIJON

Ingredients:

2 cups heavy cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
½ teaspoons grated nutmeg
½ teaspoons lemon juice
1 pound shrimp, peeled and deveined
2 tablespoons butter
1 ½ tablespoons Cognac
Pinch of pepper

Directions:

Combine the cream, mustard, parsley, nutmeg, lemon juice and pepper in a medium saucepan over a medium heat. Simmer for 5 minutes, until reduced to 1 cup. Meanwhile, melt the butter in a separate large skillet over medium heat. When butter starts to bubble, add shrimp and cook until pink, about 4 minutes. Stir the Cognac into the cream sauce, then serve over the cooked shrimp.

SHRIMP TOAST

Ingredients:

10 to 12 slices crusty bread
3/4 pound medium shrimp, shelled, deveined, and finely chopped
4 water chestnuts, finely chopped
2 green onions, finely chopped
1 teaspoon grated ginger
1/2 tomato, finely chopped
1 teaspoon rice wine, dry sherry, or white rice vinegar
1 large egg, lightly beaten
Salt and pepper, to taste
2 teaspoons cornstarch
2 cups oil, or as needed
1/3 cup warm water

Directions:

Cut each slice of bread into 4 equal squares. Set aside. In large bowl, combine the shrimp, water chestnuts, green onion, ginger, tomato, rice wine, egg, salt, pepper, and cornstarch. Heat the oil in a large wok over high until heat reaches 375°F. Meanwhile, prepare the bread. Place warm water in small bowl; submerge bread squares quickly in the water and remove. Squeeze out any excess water. Spread 1 to 2 teaspoons of the shrimp mixture onto each bread square. When the oil is hot, carefully slide the toast squares into the wok. Add small batches of bread at a time so that the temperature of the oil remains steady. Fry each side until browned, about 1 minute on each side. Remove from the wok with a slotted spoon and drain on paper towels. Serve hot.

SHRIMP WITH SHALLOTS AND MUSTARD

Ingredients:
10 medium uncooked shrimp
Salt and freshly ground black pepper
¼ cup olive oil
2 medium shallots, minced
1 bunch fresh tarragon, minced
½ cup Chardonnay
½ cup heavy cream
½ pound butter, diced into small pieces
2 tablespoons Dijon mustard
1 tablespoons minced chives

Directions:

Lightly season shrimp with salt and pepper. Heat oil in a large skillet over high heat. Add shrimp and cook 8 minutes, stirring; remove from skillet and set aside.Add shallot and tarragon to skillet and cook 3 minutes. Add Chardonnay and heavy cream; cook for another minute. Add butter and Dijon to skillet, stirring to incorporate. Cook for 1 to 2 minutes, until well combined.Pour sauce over reserved shrimp and serve garnished with chives.

SICHUAN SHRIMP WITH CHILI SAUCE


Ingredients:
4 cups water
10 spears of asparagus, tips removed, stems cut in thin diagonal slices
1 celery stalk, cut in thin diagonal slices
1 bamboo shoot, cut into thin diagonal slices
¼ cup vegetable oil
1 pound large shrimp
3 to 6 hot chili peppers
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1green onion, thinly sliced
1 teaspoon hot chili paste (optional)
1 teaspoon toasted sesame oil

Sauce
5 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
1/2 tablespoon salt

Directions:

In a large pot, bring water to a boil. Add asparagus, celery, and bamboo to pot; boil rapidly until they reach peak color brightness, about 2 minutes. Immediately strain into a bowl and set aside. Heat vegetable oil in a large wok over high heat. When smoking, add shrimp and cook until pink, about 2 minutes. Remove from heat and set aside. Add chili peppers, garlic, ginger, green onion, and chili paste to wok; cook 1 minute, stirring. Add reserved asparagus, celery, and bamboo to wok; cook 2 minutes, until lightly browned. Add shrimp back to wok and stir. In a small bowl, whisk together sauce ingredients. Add to wok and cook, stirring, until sauce thickens. Serve hot with a drizzle of sesame oil over each plate.

JALAPEÑO CITRUS SHRIMP KEBAPS

Ingredients:

½ cup orange juice
¼ cup fresh lime juice
3 tablespoons olive oil
1 tablespoon honey
2 garlic cloves, crushed
2 jalapeños, seeded, minced
1 tablespoon cumin
1 teaspoon grated lime zest
½ teaspoon salt
1 pound shrimp, peeled
1 red bell pepper, cut into large pieces
1 orange bell pepper, but into large pieces
1 red onion, cut into large wedges

Directions:

Preheat grill. Soak long wooden skewers in a bowl of water.Combine orange juice, lime juice, honey, oil, garlic, jalapeño, cumin, zest, and salt in a large bowl; whisk well. Add shrimp to bowl, cover, and marinate 30 minutes in the refrigerator.Remove shrimp from marinade and thread onto wooden skewers, along with bell peppers and onion. Cook on the grill until vegetables are lightly browned and shrimp is no longer pink, 3 to 5 minutes, turning once. Serve with rice or pasta.

SCRUMPTIOUS SHRIMP SCAMPI LINGUINE

Ingredients

* 1 (16 ounce) package linguine pasta
* 2 tablespoons butter
* 1 1/2 tablespoons olive oil
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped yellow bell pepper
* 6 cloves garlic, sliced
* 48 large shrimp - peeled, deveined, and tails removed
* 1/2 cup dry white wine (such as Chardonnay)
* 1 teaspoon lemon juice
* 1/4 cup clam juice
* 2 tablespoons butter
* 1 1/2 tablespoons olive oil
* 2 tablespoons heavy cream
* 1 1/2 teaspoons crushed red pepper flakes, or to taste
* 3 tablespoons chopped fresh parsley
* 1 teaspoon sea salt

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.

Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink. Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet. Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat.

Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.