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

We are happy to host this week’s food carnival! Welcome to delicious shrimp recipes’ first gathering of great places where you can find a fantastic variety of information that you will most definitely find really useful!

We’ll start with that small coffee machine that we all have thought about having in our kitchens at some point. And indeed they are great little devices that make your mornings a lot easier when you wake up and need that special boost that only well brewed coffee can give you!

So you come back from work and think about preparing something really special for dinner that night. Well, think no further. Healthy pork tenderloin recipes will give you an array of fantastic options that will sure impress the family!

Talking about healthy food, are you trying to stick to really healthy low carb meals? Check that page out to find out how obesity and diabetes have become a problem and also how a low carb diet can help counteract it. Which brings me to one of my favorite snacks, the simple but versatile sandwich. Whether the healthy version like a salad sandwich or the naughty fried peanut butter sandwich, at sandwich ideas you will find the incredible amount of 379 different recipes. Awesome.

Bread is the basics to make any sandwich you can think of, but maybe you want to try something a little different; so why not make your own sourdough starter? It’s probably a lot easier than what you think!

But of course, whether Texmex, French or Asian, not many meals can top a great homemade beef stew. New to cooking but want to learn the art of preparing good meals? Then meal planning 101 is just for you. It will show you exactly how to meal plan and create rotational menus!

If you are wondering what is the best way to cook frozen shrimp then you have come to the right place. Shrimp freezes extremely well, in fact, when you purchase it at the stores it has probably been frozen before even if it looks fresh. Cooking frozen shrimp is relatively easy, you just have to follow similar guidelines as to cooking it from fresh. Lets have a look.

*Please, keep in mind you should ALWAYS buy your shrimp in the shell as it is a lot more succulent than already peeled. There is nothing wrong with buying frozen shrimp that is peeled, but be prepared to loose more than half of the shrimp flavor!

Guidelines on what is the best way to cook frozen shrimp:

1 – Don’t use the microwave to de-freeze your shrimp. Never ever. Or any kind of meat. People do this all the time. It changes the flavor of your shrimp recipes and also cooks the flesh partially, which is a big mistake. You want to avoid this at all times. Simply take the frozen shrimps out of the freezer the day/night before and place it on a plate. Put in the fridge as it will nicely defrosted the day after.

2 – Shake off any excess of water that amount on the plate. When shrimp de-freezes, the ice that was covering it turns into water so you will find your plate filled the day after. Don’t worry about it, just chuck it out and continue with your cooking.

3 – If you are looking for frozen shrimp recipes just look for regular recipes. Treat your shrimp exactly the same as if it was bought from fresh.

4 – Sometimes you might have forgotten to take the frozen shrimp out of the freezer the night or day before. That should not be a problem. Run your tab with cold water and place the shrimp underneath. It should only take a few minutes. If, on the other hand, the shrimp are really frozen and big ones (like jumbo shrimp); place it inside a plastic bag and put the plastic bag in a bowl with cold water – note, not hot as it has the microwave effect!- Your frozen shrimp should be ready to be cooked in no time. (The best option is still to take it out of the freezer hours before; this is just a quick-solution for desperate times).

5 – If you are wondering how to cook frozen raw shrimp (as some frozen shrimp is already cooked, although I am not in favor of buying cooked shrimp), just follow the shrimp recipe guideline as if it was fresh and raw from the shop. Just make absolutely sure your shrimp is completely de-frosted.

Hope this helps. Now, get cooking! (Oh, don’t forget to take the frozen shrimp out of the freezer for your recipe tomorrow!)

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

Tomatillo Cilantro Shrimp

Fried Coconut Shrimp Recipe

Grill Shrimp for Tequila Shrimp Recipe

Simple Easy Recipes, a great site full of different recipes run by Vanessa Myers.

Recipelink

Jumptags

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!