Shrimp are perfect for weeknight dinners. They cook in minutes, and left over shrimp can be used in more ways than I can count.
Think stir fry, pasta, salad, sandwiches, omelets, soups. The list goes on.
Consider taking a few minutes to make a pot of the following shrimp. Enjoy some warm with corn on the cob and a fresh salad. Save the rest and create any of the following delicious meals later in the week.
To save even more time, call ahead to your favorite seafood shop and ask them to peel and devein your shrimp before you pick up. You may pay a buck or two more per pound but its worth the time saved.
Shrimp Basics:
Per pound of shrimp – bring 2 quarts water to a simmer. Add one small onion, cut in half, one bay leaf, one whole clove garlic, one whole clove and 3 Tablespoons salt. Stir to dissolve salt and let simmer 30 minutes.
Add shrimp, bring to boil, remove from heat, cover and let rest 3 minutes.
Drain and cover with ice to stop cooking.
Store cooked cooled shrimp in zip top bags in the fridge for up to three days, or in the freezer for up to six weeks.
Recipes
Handmade Cocktail Sauce
Makes 1 cup
¾ cup ketchup
4 Tablespoons prepared horseradish
Dash of Tabasco
Juice of one small lemon
Combine all ingredients in a small bowl and serve at once or keep covered in refrigerator for up to one week.
Mexican Shrimp Salad
Serves 4
2 cups cooked, chilled shrimp, cut into bite size pieces
¼ cup ketchup
Juice of 2 limes
Juice of 1 lemon
1 teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon salt
2 tomatoes, diced
1 red onion, finely sliced
In a glass bowl, combine shrimp, ketchup, lime juice, lemon juice, garlic powder and cumin. Add salt and tomatoes and toss very gently
Serve in chilled bowls topped with thinly sliced red onion
Easy Shrimp Tacos
Serves 4
1 ½ cups chopped cooked shrimp
2 teaspoons ground cumin
1 teaspoon ground chili powder
1 teaspoon garlic powder
Zest and juice of one lime
Shredded iceberg lettuce
Diced tomatoes
Sliced avocado
Flour tortillas, cover with damp paper towel and warm in microwave for 30 seconds.
In a glass bowl gently toss together shrimp, cumin, chili powder, garlic powder and zest and juice of one lime.
Serve with shredded lettuce, diced tomatoes, avocadoes and warm tortillas.
Mediterranean Shrimp Salad
Serves 4
2 cups cooked chilled shrimp
1 can sliced black olives, drained (save some of the juice)
1 4 ounce jar marinated artichoke hearts, drained, (save some of the juice)
4 ounces feta cheese
1 large tomato, diced
½ cup fresh flat leaf parsley, chopped
1 large bag prewashed ready to eat baby spinach
2 hard boiled eggs, diced
½ cup olive oil
¼ cup red wine vinegar
In a small bowl or glass jar with a lid, combine olive oil, red wine vinegar and about 1 Tablespoons of the drained olive liquid and the drained artichoke marinade and whisk well (or cover and shake well).
Pour dressing in the bottom of a large serving bowl. Top with spinach and toss to coat well. Scatter shrimp, olives, artichokes, cheese, tomato, parsley and diced eggs over dressed spinach and serve cold or room temperature. Good enough for company!
Join us at the Studio Feb. 13 and 14 as Chef Warren Caterson shares his favorite quick and delicious recipes. Chef Caterson’s new cookbook "Table For Two" is chock-full of recipes utilizing local seafood and many of his great dishes are ready to eat in under 30 minutes. Call today to reserve your place! (904)827-1350
