FOR SHRIMP LOVERS (1,359 views)

Hi cookieee, I was going to post this on the apple thread but then I thought of you. It's a very old recipe I brought with me from Sweden. Swedish shrimp are usually pre-cooked and a bit saltier than the cooked ones you buy in the US. Shrimp caught in the cold waters off Scandinavia are traditionally cooked on board in sea water with extra salt added and then chilled. Feasting on peel-your-own "fresh" shrimp, some good dipping sauces and crusty bread is very popular. Add a good white wine and summer evening on the patio. Anyway, this is a warm dish. The recipe for two was long DH's and my Valentine's dinner, until I developed a shellfish allergy. Was nice while it lasted. I usually served it with rice.

Shrimp Curry

2 T oil
2 medium Granny Smith apples, peeled, cored and cut into small dice
1 1/2 t curry
1 can whole tomatoes, well drained and cut into pieces
3 T mango chutney (only the "saucy" part - or you can blitz larger pieces in a blender)
2-3 drops Tabasco (or to taste)
2,2 pounds cooked shrimp with shells (or 14 ounces peeled weight)

Sauté apples in oil for about 10 minutes. Stir in curry and mix well. Add tomatoes and cook for a few minutes.
Stir in chutney, Tabasco and shrimp. Heat without boiling.

Serves 2

I just fix the salad part of this recipe. I've had this recipe since the mid 1990's and it was from a friend's Southern Living cookbook.

Avocado Stuffed with Shrimp Salad

5 cups water
1 1/2 lbs. unpeeled medium shrimp, uncooked. **I have used frozen**
1/4 c. lime or lemon juice, divided
1/2 c. chopped celery
1/2 c. chopped cucumber
1/2 c. mayo (I used a 1/4 cup)
2 tsp. dried whole Dill
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
3 large ripe Avocados
lettuce leaves

Boil shrimp. Drain, rinse with cold water, peel and devein.
Sprinkle shrimp with 2 T. lime or lemon juice; stir in celery, cucumber, mayo, dill, salt and pepper. Chill at least 1 hr.
Cut avocados in half, remove seed and peel. Gently rub the avocados with remaining 2 T. juice. Place avocados on lettuce
and fill centers with shrimp mixture.

Serves: 6

Source: Southern Living cookbook

(dusting off old recipe I haven't made in eons)
This is a terrific, totally sinful recipe; reminiscent of the kind of appetizer served by the late, great Sitmar Cruise Line. The name, I think, is misleading because I've never had a scampi sauce remotely like this one. They should've given it a more exotic-sounding name. Definitely not the kind of thing we should be eating as a habit, so I save it only for special occasions. Although it doesn't specifically say so, this sauce really lends itself to being served over linguini, as it's a little too thick and rich for rice.

SCAMPI IN BUTTER SAUCE (AKA SENSUOUS SCAMPI)

Butter Sauce
1/2 to 1 cup butter
1 tablespoon finely minced fresh garlic
8 ounces clam juice
1/4 cup flour
1 tablespoon minced parsley
1/3 cup white wine
Juice of 1/2 lemon
1 tablespoon dry basil
1/4 teaspoon nutmeg
Sat and pepper to taste
1/2 cup half-and-half

Scampi
2 tablespoons butter
1/3 cup olive oil
1 tablespoon minced fresh garlic
Juice of 1 lemon (retain rind)
1 tablespoon fresh chopped parsley or 1 teaspoon dry
1/2 teaspoon crushed red pepper
1 tablespoon fresh basil or 1 teaspoon dry
1/4 cup white wine
Dash of dry vermouth
Salt and pepper to taste
3 pounds deveined and cleaned scampi (prawns)

Melt butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 1/2 hour to 45 minutes.

Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and sauté until firm and slightly pink. Do not overcook. Pour 1 cup of scampi butter over scampi. Refrigerate the rest for later use.

(From The Garlic Lovers' Cookbook)

Notes (Gail Note, 2016, at the time I originally shared this on the CLBB in 2000, Natasha wanted to make a special dinner for two, hence my suggestion to cut down the recipe. Natasha, by the way, is the one who nicknamed this Sensuous Scampi.): First of all, obviously you're going to want to cut this in half. Secondly, there is absolutely no reason you can't make this with one of the larger sized shrimps. The only thing tricky about it is in adding the half-and-half to the hot sauce-- gotta watch out for curdling. (Keep an ice cube handy just in case!) I do NOT recommend ever trying to make the sauce in advance as reheating is tricky and the consistency is never the same. (Maybe reheating over a double boiler might be the answer. Dunno-- I'd just suggest serve it and eat it. Period. And over fettucini, please. A VERY good dish...) I'm getting hungry.

Thank you, ma'am. Have edited the recipe to properly credit Natasha with its popular name on the CLBB.

Delia Smith's Roasted Butterflied Prawns in Garlic-Parsley Butter makes me salivate -- as an appetizer with crusty bread and Pinot, or as a meal with a side salad.

Here's a step-by-step:

Roasted Butterflied Prawns in Garlic-Parsley Butter
www.foodiebaker.com/roasted-butterflied-prawns-in-garlic-parsley-butter-delia-smith/

What's wrong with crawfish? Hope the link works. It's depicting a beloved Swedish painting. www.wikiart.org/en/carl-larsson/the-crayfish-season-opens-1897

cookieee, the spiced shrimp sounds wonderful. Do you think it can be prepared with half shrimp & half scallops?

Spicy California Shrimp Stack

These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM

You don't need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over.

Then topped it with spicy mayo, soy sauce and Furikake which is a Japanese condiment made with blend of sesame seeds and seaweed and spices available at most health food stores, Amazon or you can just use sesame seeds.

I'm obsessed with Trader Joe's frozen brown rice, it's a great short cut for busy weeknights and the texture is perfect. Using their rice, this came together in less than 15 minutes. If you make the rice yourself, it's best to use short grain rice like you get from most Asian restaurants, the sticky texture is perfect for this.

This would also be great with crab meat to make a more traditional California roll, or even salmon or tuna!

Spicy California Shrimp Stack

Skinnytaste.com

Servings: 4 • Size: 1 stack • Weight Watcher Points+: 6 pt
Calories: 225 • Fat: 11 g • Carb: 23 g • Fiber: 4 g • Protein: 10 g • Sugar: 2 g
Sodium: 662 mg • Cholesterol: 73 mg

Ingredients:

1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
2 tablespoons rice vinegar
8 ounces cooked shrimp, peeled and tails removed
1 cup diced cucumber (about 1 small)
1 teaspoon chopped fresh chives
1/2 cup mashed avocado (about 1 medium)
4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
4 teaspoons reduced-sodium soy sauce (or gluten-free)
4 teaspoons mayonnaise
1 teaspoon sriracha sauce


Directions:

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.

Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.

Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.

Hi cookieee, I will put that recipe in my to try very soon file. Sorry about picture. Depicts crawfish fishing in shallow lake and mound of cooked crawfish in the front. Crawfish fishing allowed early August for a couple of weeks. Marks end of summer. Big parties and lit paper lanterns on the porch. Sigh. Childhood memories. For many years Swedish crawfish hit by disease and we imported frozen from the U.S. and Canada. You saved our festivities

shrimp & swordfish curry

Source: Ina Garten - Cooking for Jeffrey

My late friend Anna Pump owned the specialty food store Loaves & Fishes in Bridgehampton, New York, for thirty-five years. I love everything she made, but this is Jeffrey’s and my all-time favorite dish. It’s a perfect winter stew, with shrimp, swordfish, and so many layers of flavor from onions, garlic, ginger, jalapeño, lime, curry, cumin, cayenne, and cloves.

1½ tablespoons curry powder
1 tablespoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground turmeric
⅛ teaspoon ground cayenne pepper
⅛ teaspoon ground cloves
4 tablespoons (½ stick) unsalted butter
2 tablespoons good olive oil
5 cups chopped yellow onions (4 onions)
1 Holland red bell pepper, cored, seeded, and cut into ¼-inch-thick strips
4 teaspoons minced garlic (4 cloves)
2 tablespoons grated, then minced, fresh ginger
1½ tablespoons seeded, minced jalapeño pepper
2 cups (16 ounces) canned diced plum tomatoes, including the juice
2 cups clam stock, such as Bar Harbor
Kosher salt and freshly ground black pepper
1½ pounds swordfish, skin removed and 1-inch-diced
1½ pounds (16- to 20-count) peeled and deveined shrimp (2 pounds in the shell)
Zest and juice of 1 lime

Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside.

Heat the butter and oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset. Add the onions, bell pepper, garlic, ginger, and jalapeño pepper and cook over medium-low heat, stirring occasionally, for 15 minutes, until the vegetables are tender and starting to brown.

Stir in the spice mixture and cook, stirring constantly, for 2 minutes. Stir in the tomatoes and the juice, clam stock, 1 tablespoon salt, and 1½ teaspoons black pepper, bring to a boil, lower the heat, and simmer for 10 minutes.

Add the swordfish and shrimp, cover, and simmer for 7 minutes only (don’t overcook the seafood!), until the shrimp and fish are just cooked through. Carefully stir in the lime zest and juice (don’t break up the swordfish!), taste for seasonings, and serve hot.

MAKE AHEAD

Prepare the sauce completely and refrigerate for up to a day. When ready to serve, bring to a boil, add the seafood, and finish as directed.

Shrimp Cakes with Goat-Cheese Sauce

Excerpt From: Boulud, Daniel - Daniel's Dish

Makes 4 servings

FOR THE GOAT-CHEESE SAUCE
1/3 cup crème fraîche
2/3 cup heavy cream
¼ cup goat cheese, at room temperature
3 Tbsp chopped chives
1 Tbsp chopped shallots
1 tsp chopped garlic
2 Tbsp extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
2 Tbsp milk
Salt and freshly ground pepper

FOR THE SHRIMP CAKES

1 pound fingerling or Yukon Gold potatoes, peeled
1 pound extra-large or jumbo shrimp, peeled, deveined, and coarsely chopped
cup crème fraîche
5 cornichons, chopped
3 Tbsp chopped drained capers
¼ cup chopped celery
2 Tbsp finely chopped shallots
2 Tbsp chopped chives
1 Tbsp finely chopped radish
“1 Tbsp Dijon mustard
1 Tbsp mayonnaise
1 Tbsp yellow mustard seeds
1 Tbsp chopped flat-leaf parsley
1 tsp finely chopped garlic
1 tsp chopped thyme leaves
1 tsp chopped tarragon leaves
Finely grated zest of ½ lemon
2 Tbsp extra-virgin olive oil, plus more for frying
1 Tbsp Banyuls vinegar or white-wine vinegar
Salt and freshly ground pepper
2 cups all-purpose flour
3 large eggs, lightly beaten
3 cups Panko (Japanese) bread crumbs

TO MAKE THE GOAT-CHEESE SAUCE

Mix together the crème fraîche, cream, goat cheese, chives, shallots, garlic, olive oil, lemon juice, and milk until well blended. Season with salt and pepper. (The sauce can be made a few hours ahead and kept at room temperature.)

TO MAKE THE SHRIMP CAKES

Center a rack in the oven and preheat to 350°F.

Put the potatoes in a large pot and add enough salted water to cover; bring to a boil. Cook until the potatoes are tender, 15 to 20 minutes. Drain; using a fork, coarsely crush the potatoes. Let cool slightly.

Mix together the potatoes, shrimp, crème fraîche, cornichons, capers, celery, shallots, chives, radish, mustard, mayonnaise, mustard seeds, parsley, garlic, thyme, tarragon, lemon zest, olive oil, and vinegar. Season with salt and pepper. Form the mixture into twelve ¾-inch-thick round cakes. Dip and coat each cake in the flour, then in the egg, and finally into the bread crumbs, making sure to coat them evenly and gently tapping off any excess.

Warm 3 tablespoons olive oil in a large nonstick skillet over medium heat. Cook 4 cakes until golden brown, 2 to 3 minutes on each side. Transfer the cakes to a shallow baking pan. Finish frying all the cakes, adding more olive oil as needed. Then bake for 5 minutes and drain on paper towels. Serve warm with the goat-cheese sauce.

A nice dry Riesling like the one made by Hermann J. Wiemer in New York’s Finger Lakes region would pair well with the shrimp cakes, contributing a welcome element of acidity that spices up the dish. It is also light and mineraly, echoing the flavors of the shrimp.

WHITE BEAN AND ROASTED SHRIMP SALAD WITH CHERRY TOMATO VINAIGRETTE

Excerpt From: Tyler Florence - Tyler's Ultimate

THIS IS AN EASY MAIN-COURSE SALAD TO MAKE ANY NIGHT OF THE WEEK. The shrimp, bacon, and sage are all roasted on the same sheet pan and the roasted cherry tomatoes, drizzled with olive oil, create their own juicy sauce to dress the beans.
 
SERVES 4

1 pound large shrimp, peeled and deveined
4 slices bacon, cut crosswise into ½-inch pieces
Extra-virgin olive oil
Kosher salt
8 fresh sage leaves
Cracked black pepper
1 pint mixed red and yellow cherry or grape tomatoes
1 can (14 ounces) cannellini beans, drained
1 tablespoon red wine vinegar
1 bunch of watercress, stems trimmed just above the rubber band

Preheat the oven to 350°F. Arrange 2 racks in the oven.

Arrange the shrimp in a single layer on half of a large baking sheet and put the bacon pieces on the other half. Drizzle with olive oil, season the shrimp with salt, and scatter the sage leaves and pepper over all. Stick that into the oven and roast for 12 to 15 minutes, or until the shrimp are cooked through and the bacon is crisp and browned and the fat has been rendered.
At the same time, on a second baking sheet, drizzle the tomatoes with olive oil, sprinkle with salt and pepper, and toss. Put the tomatoes in the oven and roast until they burst, about 10 minutes.

Scrape the tomatoes, shrimp, bacon, and any juices into a large bowl. Add the beans, the vinegar, and a healthy drink of olive oil. Season with salt and pepper. Fold in the watercress and you’ve got dinner.

Cookiee-- Ditto, that spiced shrimp looks great. I'll have to see how ollllllddddd that bottle of tumeric I have is. Is it even still yellow. Ha.

Thanks for posting. Copied that one down.

Haven't made this as I discovered it after Thanksgiving. I think if made outside a bird would make a great substantial meal but then I could happily dine exclusive on stuffing.

Shrimp and Roasted Sweet Potato Hash Stuffing

Excerpt From: Melissa Clark - In the Kitchen with A Good Appetite

Makes about 12 cups, enough to stuff a 12- to 14-pound turkey

6 pounds sweet potatoes, peeled and cut into ¾-inch chunks
7 tablespoons extra-virgin olive oil
3½ teaspoons kosher salt, more to taste
1 teaspoon freshly ground black pepper
2 medium onions, diced
2 medium green bell peppers, diced
2 large garlic cloves, finely chopped
2 jalapeños, seeded and finely chopped
2 teaspoons chili powder
2 pounds jumbo shrimp, peeled and cut into ½-inch pieces
1½ tablespoons freshly squeezed lime juice, more to taste
6 tablespoons chopped fresh cilantro or basil

1. Preheat the oven to 425°F. Toss the potatoes with 4 tablespoons oil, 2 teaspoons salt, and ½ teaspoon black pepper. Spread the potatoes on two or three large baking sheets, leaving space between the chunks so they can brown. Roast, tossing occasionally and changing the position of the baking pans so the potatoes cook evenly, until the potatoes are golden, crisp around the edges, and tender, about 35 minutes.

2. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the onions and bell peppers. Cook, stirring, until softened, about 10 minutes. Add the garlic, jalapeños, and chili powder, and cook 2 minutes more. Add the shrimp and remaining 1½ teaspoons salt. Cook, tossing occasionally, until the shrimp is just opaque, about 5 minutes.

3. Pour in the lime juice and scrape up any browned bits from the bottom of the skillet. Combine the shrimp mixture with the sweet potatoes in a large bowl and stir in the cilantro or basil. Taste and add more lime juice and salt, if necessary