There is no doubt that Chinese fried shrimp is well known all over the world. The Chinese are renowned for their tasty and delicious shrimp recipes. Also, they way in which they display this fantastic crustacean is just marvelous; both Chinese and Thai traditional cuisine excel in almost “showing off” when presenting their shrimp dishes – or any other seafood dish – Have you ordered squid at a Chinese or Thai restaurant? Just the look will be mouth watering enough and get your stomach juices going.

There is a basic difference between eating in the Chinese style and eating in the West. IN western meals, the dishes are eaten consecutively; a soup following on hors d’oeuvre, then a main dish, followed by a dessert, or a selection of cheeses, winding up with coffee. This is a pattern which does not vary very much for a party meal at home or a mayoral banquet. When it comes to Chinese meals, all the dishes are served in one go – as you have probably seen in many Chinese restaurants – and diners just help themselves to any dish they like accompanying it with rice; which is the answer to bread in Western society.

Deep Fried Jumbo Shrimp

In China, giant shrimp is very abundant along the North coastline. In England they are often called Pacific prawns and often measure between 3 and 4 inches in length. A way of preparing the shrimp is to deep fry it in the form of Phoenix Tail Prawns (shrimp), which the British particularly like and which are very convenient to handle.

500g giant Pacific prawns or shrimp

1 slice root ginger, finely chopped

3 tbsp plain flour

2 tbsp self-raising flour

1 egg

6 tbsp water

½ tsp salt

Clean shrimp thoroughly and scrape away any dark gritty material. Shell them but leave the tail firmly on and unshelled (to use as a handle).

Beat the egg for around fifteen seconds. Fold in the salt, flour, ginger and water. Beat for another thirty seconds into a light batter.

Dip each of the shrimp into the batter holding onto its tail, and then lower it into a pan of boiling oil. Fry three or four shrimp at a time in this way for around two minutes, Remove them with a perforated spoon and drain. Repeat until a dozen shrimp have been fried. If a proper deep-fryer is used, a dozen shrimp can be fried at the same time in a wire basket. Drain them thoroughly on absorbent paper. Arrange them neatly in a pattern on a well-heated plate and serve. It is important that they are eaten with the correct table dips, namely, salt and pepper mix, or a nice soya tomato dip.

Chinese fried shrimp is really succulent as the juices are preserved underneath the tasty layer of batter.
Photo by lockstockb **Cortesy of sxc.hu

Today we are going to look at one of the most delicious ways of cooking shrimp: the famous grilled shrimp recipe. Everyone wants to grill this crustacean to perfection, and, while it is not exactly difficult, it is one of those recipes that need practice to achieve perfection. Also, it is a fantastic low cal shrimp recipes.

Grilling shrimp is all about technique and, of course, adoration of this creature. Cooking this crustacean calls for the love of its wonderful flavor and peculiar look. The simplicity of grilling it is quite well known, but we need passion in order to deliver quality in terms of best flavor and texture.

We are going to look at the basic recipe and then a variation adding garlic, parsley and olive oil. It is recommended that you buy 25 – 30 fresh jumbo shrimp – in the shell -. It will serve around 4 people.

Tasty sauces will go well with the grilled shrimp. Seafood sauce is perfect with it; you can make your own by mixing mayonnaise and ketchup. I also add 1 tbsp fresh orange juice, a few drops of Tabasco, and a few drops of Worcester Sauce.

Grilling is all about flavor, so outdoor charcoal grills are the perfect choice for your shrimp, fish and most meats.

Basic Grilled Shrimp

Plenty of olive oil

Salt and pepper

3 lemons (halved)

Preheat the grill. Devein the shrimp and wash well. Place them on the grill, rub with the olive oil and season with plenty of salt and pepper. Cook each side for one or two minutes until they turn pink. Do not overcook as the shrimp will turn rubbery and hard. Finally, place the lemons (in halves) on the grill so the juice seasons the seafood nicely. Remove and serve while still hot. They are also delicious cold.

With Garlic and Parsley

4 cloves of garlic

Chopped parsley

The juice of 1 lemon

Lug of olive oil

Salt and Pepper

A few lemon slices

Preheat the grill. Chop the garlic in tiny squares (brounoisse). In a pan, put the olive oil over low heat and add the garlic. When the garlic turns light brown, we remove it from the pan and add the chopped parsley and lemon juice, stirring until the ingredients are mixed together. Remove and set on the side. Place the shrimp on the grill and cook until turning pink (1 or 2 minutes each side). Remove and serve on the plate, accompanied with the lemon slices and pour the parsley, olive oil and garlic mixture on the side for dipping.

Tip: For perfect shrimp without having to use oil, place a “bed” of rock salt in a pan and then lay the shrimp on top. It will not burn and the seasoning will be perfect.

Grilled shrimp with lemon, parsley, garlic and olive oil

Out of the shrimp recipes in this site, this is probably one of the lightest ones. Check it out!

Ingredients

16-20 jumbo shrimp or large shrimp16

20 lean rasher streaky bacon, derinded 60 g butter

finely grated rind of 1 lime

2 garlic cloves, crushed

For the cilantro and soured cream sauce:

150ml soured cream
2-3 garlic cloves, crushed
1 small red chili, deseeded and chopped very finely
2 tbsp chopped fresh coriander (cilantro)
2 spring onions (scallions), trimmed and chopped finely
1-2 tsp lime juice
salt and pepper

To garnish:

fresh coriander (cilantro)

lime wedges

Remove the heads and shells from the shrimp but leave the tails in place. Remove the black vein which runs down the length of the shrimp if desired but it is not essential (as stated in know about shrimp)

Wrap a rasher of bacon around each shrimp, securing with a piece of wooden cocktain stick. Place on a foil-lined grill pan.

Melt the butter and mix in half the grated lime ring and the garlic. Use to brush over the bacon-wrapped shrimp.

To make the sauce, put the soured cream into a bowl and mix in the garlic, chili, coriander (cilantro), spring onions (scallions), remaining grated lime rind, seasoning and finally lime juice to taste, which will thicken up the sauce. Transfer to a serving bowl.

Cook the shrimp under a preheated grill for about 2 minutes on each side, or until the bacon is lightly browned and the shrimp are hot. Be careful when removing the tray. Remove and discard the wooden cocktail sticks.

Serve the shrimp on a large plate or four individual plates, together with the soured cream sauce and a garnish of fresh coriander (cilantro) and lime wedges.

This shrimp recipe is fantastic as an appetizer or if you are throwing a party. It is very light and your guests will absolutely adore it. You cannot really offer shrimp recipes without a good bottle of white wine. Always chill your wine before serving, as white one is not tasty when at room temperature. If your choice is red wine, make sure you serve this shrimp recipe with a main meal that consists of red meat (beef, pork or lamb).

Jumbo shrimp are just the best for any shrimp recipe, and they are really tasty when wrapped in bacon, grilled with the garlic and lime butter (yum!) and served with this spicy and tangy soured cream and coriander (cilantro) sauce. Also, don’t forget to make yourself the dessert if you decided to use this shrimp recipe as a starter for a 3 course meal. Why not bake a cake? Nothing beats homemade!

**Tip 1: if you are on a gluten free diet, you can accompany this dish (and the rest of the dishes in this site) with any gluten free bread recipe

**Tip 2: Baking Tins Empire will offer you the right choice of utensils if you decide to bake your own cake

This is my special shrimp pasta recipe. Again, follow the instructions thoroughly for a fantastic dish!

Notes: For my shrimp recipes I always by large shrimp rather than small one; I find it a lot tastier and obviously meatier. If you are on a tight budget, small shrimp is usually ok.

Recipe ingredients:

1kg pasta – preferably angel hair

10 oz shrimp – preferably uncooked large shrimp

¼ cup melted butter

1tbsp extra virgin olive oil

1 cup white wine – preferably Italian

1tbsp instant bouillon

2 chopped ripe tomatoes

1tbsp butter

½ cup flat leaf parsley

½ cup grated cheese – preferably Parmesan

1 medium onion, diced

A pinch of basil – dry

1 bay leaf – dry

Salt and pepper

This shrimp pasta recipe is for about 4 people. If you want more; just double the amount of ingredients (i.e. for 76 or 8 people).

If you have bought the shrimp uncooked:

Put water in a large pan and bring to the boil. Add salt and the dry bay leaf. Place the shrimp in the pot and boil until nice and pink (4 to 5 minutes). When done, scoop up and place on kitchen towel. Don’t remove the water from the pan as we are going to use it to cook the pasta!

Place the knob of butter in a frying pan and heat up until it melts. Add the extra virgin olive oil. Add the chopped onion and stir. Cook the onion until see-through; I usually place a lid on top of the frying pan to keep the moisture. Don’t let it burn!

Add the cup of white wine and chicken bouillon. Keep stirring. By now the wonderful smell should have taken over the entire house! As I usually say with my recipes, if you are not 100% familiar with this shrimp pasta recipe please don’t allow any children in the kitchen as it could be dangerous.

By now your onion should be nice and cooked; add the salt and pepper and basil. Now is the time to bring it to a boil. Lovely. Lower the heat and simmer in the pan for the next 10 to 12 minutes (or until it has reduced considerably).

Add the shrimp to the mixture and cook for a further 2 minutes (just barely enough to warm them up again). Add the chopped tomatoes in and leave for a further couple of minutes.

On the same pan we cooked the shrimp in, add the angel hair pasta. Stir with a wooden spoon. After the water has been boiling for a few minutes, get rid of the basil leave. Remember this water has already been salted, so don’t add any more salt! Remove pasta when it’s done and add to our wonderful shrimp sauce. For extra flavor add in the melted butter, the grated cheese and the parsley.

Enjoy this great shrimp pasta recipe! For more shrimp recipes please keep checking this site!

I love this shrimp and grits recipe. If you want to be a master of seafood you HAVE to master the shrimp and grits recipe as everyone loves it!

Now, I’m going to show you the way I make it, which is my favorite, of course. If you follow the recipe step by step you will end up with the best shrimp and grits ever! Let’s start.

For the grits you will need:

6 cups of semi-skimmed milk or split it into 3 cups of skimmed milk and 3 cups of full fat cream.

2tbsp butter

1 cup cornmeal

Salt and pepper

And, for the shrimp you will need:

A nice lug of olive oil – preferably extra virgin

2 small onions

1 garlic clove

1/2kg Italian sausage (andouille is great for this)

4tbsp white flour

3 cups of stock – preferably chicken

A pinch of nutmeg

3 bay leaves

1/2kg shrimp, peeled, preferably large (if in a tight budget, the smaller ones will do)

The juice of 1 lemon

Salt and pepper

2tbsps of parsley – preferably flat leaf – chopped

3 medium sized onions

This shrimp and grits recipe is relatively easy. It won’t take more than half an hour to prepare and it will give you four to eight nice servings.

Warm up the milk in a pot at medium to low heat (or the milk and the cream if you chose that option). Whisk in the cornmeal, don’t rush it, it should be done slowly until uniting with the other ingredients. It will start to bubble after a few minutes, make sure you turn it down to low heat. Stir frequently (use a wooden spoon) and cook for about 10 to 15 minutes until it thickens nicely.

Add the butter and season with salt and pepper. I personally like adding a little bit of nutmeg; it deepens the flavor.

Now, for the shrimp:

In a frying pan add a lug of olive oil. Add the garlic and fry until golden (don’t let it burn!); then add the onion, nicely diced. Fry until soft; I usually place a lid on the frying pan to keep the moisture in.

Add the andouille and cook for another 4 minutes or until brown. Add the 4 tablespoons of white flour and keep stirring all the time. Add the stock – again, don’t rush it – and stir to avoid the lumps. Add the bay leaves and after 2 minutes add the shrimp.

Cook for a further 3 minutes until the sauce is nice and thick; season with salt and pepper. Add the lemon juice, parsley and onion.

Mix the shrimp and grits together and serve. Accompany with any of the fabulous juice recipes that you will find at healthy juicer recipes.

This is a great shrimp and grits recipe. For more fantastic shrimp recipes keep checking this site!

I like using linguini for this particular recipe shrimp salad recipe; as I love shrimp pasta salad. But that is entirely up to you.  Any pasta will do the job; some people prefer pasta shells, others use macaroni. Al gusto. If you are not keen on pasta then just follow the steps without adding it.

For this Shrimp Salad Recipe you will need the following ingredients:

450g pasta – preferably linguini

750g nice ripe tomatoes – peeled and minced

120g cod

120g squid and cut in the shape of rings

A handful of cooked or raw mussels

A handful of shrimps

A glass of cooking white wine

1 medium size onion

2tbsp extra virgin olive oil

A knob of butter

A bunch of fresh basil leaves – chopped

Salt and pepper

Grated cheese – preferably parmesan

Always, always wash your hands before cooking and always be on your own in the kitchen when making your new recipes as you are going to be concentrating on the cooking and don’t want children around as it can be dangerous.

Let’s start.

First, place the olive oil in a pan and at low-medium heat. We want to lightly fry the onions. The way I do that and to make sure the onions DO NOT BURN is to keep removing them and sometimes I place a lid on the pan so the moisture stays in. Now add the wine, basil and chopped tomatoes to the pan. If the heat is to high you want to lower it. Let the ingredients boil nicely – still low to medium heat – for about ten minutes or so. Even though this is a shrimp salad recipe we also want to add diverse seafood as it gives extra texture and flavor to our salad. So add the fish, mussels and shrimp.

I personally like to buy mussels in the shell; some people are a bit squeamish about this. When you buy then in the shell the mussels are still ALIVE, it took me a long time to get used to the idea of murder! As a little girl I used to cry when I saw other people cooking them, in all honesty, but I have become a lot more selfish when cooking and usually tend to turn a “blind eye” and just get going.

So, whatever your choice, buy your mussels cooked or raw. But they are an important addition to this shrimp salad recipe.

When done, add the squid rings and cook until the squid turns white or it’s cooked all the way through.

Cook your choice of pasta and don’t forget the salt. Add a lug of olive oil so the pasta doesn’t stick once cooked and drain.

Place in a bowl and add what you have just cooked to it. Sprinkle the basil and grated cheese (parmesan is preferred). Serve and ask your guests if they would like black pepper on it. Grind as desired. Guests will love it!

This salad is very healthy and perfect if you are trying to loose some weight, but if you prefer something a little more strict, you could have a look at the Maple Syrup Diet.

I hope you enjoyed my shrimp salad recipe. Check the site for even more shrimp recipes!

When it comes to shrimp recipes, scampi is usually a winner.
Whether you like it the American way or the British way (my favorite); you can’t call yourself a cook until you know how make my shrimp scampi recipe! You could accompany this wonderful dish with a nice bottle of French white and for your dessert you could enjoy lovely choc roses with your favorite coffee bean espresso.

Shrimp Scampi Recipe the British Way

Ingredients that you will need:

2 eggs

150g or 5oz of flour; plain

Salt and pepper

250m. or 9fl British Ale

450g cooked shrimps

For the British Style Chips:

Oil; preferably vegetable.

4 large potatoes; preferable waxy.

A pinch of salt.

For the Tartar Sauce:

2 eggs

A lug of olive or rapeseed oil

1tsp vinegar; preferably white wine

1/2tsp English mustard

Juice of 1 lemon

Pinch of salt

2tbsp of chopped capers

2 medium size chopped gherkins

Parsley al gusto

Now let’s make this delicious dish!

First, heat up the oil until VERY HOT. It is better to do it in a deep fryer if you’ve got one. The oil should reach 140C or 285F. Be very careful if you’ve got children around! If you are new to these shrimp recipes and need to pay special attention to your cooking, please make sure you are in the kitchen on your own!

Ok. Now we cut the chips in thick chunks and place them in the fryer. They eventually will turn gold; leave for another minute to darken that color and remove from the pan/fryer. Place them in kitchen towel to get rid of excess oil. Season the chips with desired amount of salt.

Now let’s take care of that delicious scampi. We need to place the flour, salt and pepper and egg yolks in a bowl. Whisk it and as you do add the British Ale until you get a very smooth batter.

We then place the egg whites into a different bowl and whisk it thoroughly. It should turn white and be that little bit stiff. Add half of this mix to the batter and mix again, folding carefully.

Time to add in the shrimps! Dip each individual shrimp into the batter and fold a few times until completely covered. As you take them out of the bowl, place them in the hot oil to fry. Cook each of them for about two and a half minutes or until golden. I like mine to be brown. Remember the shrimps are already cooked, so you don’t need to worry too much about how long you should fry them for. Al gusto.

To get rid of excess fat, drain the pieces in kitchen towel. This is a method we are going to use in all our shrimp recipes: every time you fry shrimp, you place them in kitchen towel to drain!

Time to make the tartar sauce. If you are on a diet, skip this step. If you are not, go for it! It’s worth it.

Now, place the egg yolks, English mustard and white vinegar in a food processor with a pinch of salt and the juice of one lemon. As it blends, add the oil (whether olive or rapeseed) as if making mayonnaise. It should thicken nicely and that is when it’s done! Place in a bowl and add the chopped capers and gherkins.

Serve the chips and scampi with a dollop of tartar sauce on the side. This is also good as a starter which would be great with any delicious pork chop recipes or even with fish as a main dish.

Enjoy your shrimp scampi recipe!

For more delicious shrimp recipes check my other posts.

It seems nowadays that seafood is a must at people’s dinner tables every once in a while for many different reasons.  Shrimps are definitely one of the most exquisite and versatile crustaceans shellfish and also very popular in many countries across the globe. Shrimp recipes can be simply delicious if done in a precise manner and making sure every detail is taken care of. We cannot forget the health benefits that these wonderful little creatures possess, and also when buying shrimp at supermarkets we have to make sure we know the different things to look for to get the best quality for a fair price. There are many types of shrimp that can be purchased; depending on the shrimp recipes we have planned to make and or personal taste. Also, we have to know how to cook it properly as it tends to turn chewy if not done correctly! This article will look at shrimp as seafood, its health benefits, the basic two types available and also a quick look at how to cook it to perfection.

It is quite interesting to denote that the term seafood is “applied” to any sea animal (or plant) that is eaten by humans served as food, which includes sea water fish and also shellfish. Shrimp are crustaceans that can be usually found in both salt and fresh water. They also serve as food for other sea animals and humans farm them as a source for consumption.

Not many people are aware of its enormous health benefits. Let’s have a look at some of them:

-    Very low in fat and also low in calories (so great if you are on a diet!)
-    Full of vitamin D, B12 and a wonderful source of omega-3 fatty acids.
-    Shrimp is also a very good source of the mineral selenium (vital to good health).

When buying shrimp there are certain things we have to look at, freshness being one of them. Shrimp contains an enzyme that can make the muscle (what we usually consider to be the shrimp “body”) collapse in just a couple of days. That is why shrimp is usually frozen the moment it arrives to the dock, or sold already cooked. Make sure you eat it the same day you buy it, at most two days after buying it; and ALWAYS keep it in the fridge. If you notice any “off” smell just throw it away; don’t take any risks!

When deciding which type of shrimp to purchase, you have to remember that you can choose between seawater shrimp and freshwater shrimp. The latter, is considerably bigger than seawater shrimp and it is very much treated like lobster. Seawater shrimp is the most common one, also the one I will be referring to in all my shrimp recipes displayed in the website.

I always buy my shrimp uncooked. After years of preparing shrimp recipes, I have learnt that already cooked shrimp is simply not as tasty and rather bland. Don’t be put off by the idea of cooking it yourself! It is easier than what it looks. All you need is a pan with boiling water, salt and a bay leaf. Cook your shrimp until pink. Leave for another 1 or 2 minutes and then remove from the pan. That is all.

Pretty easy, uh? Now, have a look around the site for my delicious up and coming recipes which include: shrimp scampi, grilled shrimp, coconut shrimp, shrimp salad, shrimp and grits, shrimp with pasta and lots of other easy shrimp recipes!