Our Favorite Shrimp Recipes
Shrimp Sautéed with Fresh Tomatoes, Wine, and Basil
Per the directions below, we recommend soaking the shrimp in salt water to keep them firm and juicy. Don’t overcook the shrimp or they will be tough. Use fresh shrimp and ingredients.
• 1 1/4 pounds fresh shrimp
• 3 1/2 cups water
• 1/2 cup kosher salt (such as Diamond Crystal)
• 1 cup ice cubes
• 1 1/2 tablespoons olive oil
• 1/4 cup thinly-sliced green onions
• 3 garlic cloves, thinly-sliced
• 1/2 cup dry white wine
• 1 cup coarsely-chopped, seeded, peeled tomato
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly-ground black pepper
• 3 cups hot, cooked vermicelli (about 6 ounces uncooked pasta)
•1/4 cup chopped, fresh basil
Preparation: Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp. Heat oil in a large, nonstick skillet over medium-high heat. Add onions and garlic; sauté 15 seconds. Add shrimp and sauté 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.
Creamy Shrimp Nachos
• 1/2 pound fresh shrimp, peeled and deveined
• 1 clove minced garlic
• 2 tablespoons olive oil
• Squeeze of lemon juice
• Salt & pepper to taste
• Tortilla chips
• 2/3 cup shredded Monterey jack cheese
• 1/4 cup shredded Parmesan cheese
For the creamy garlic cheese sauce
• 1/4 cup shredded Parmesan cheese
• 1/3 cup shredded Monterey jack cheese
• 1/3 cup milk or half & half (1 or 2 additional tablespoons if needed to thin the sauce)
• 3 tablespoons light cream cheese
• 1 1/2 cloves minced garlic
1. Sprinkle 2/3 cup Monterey jack cheese over tortilla chips on a baking sheet or oven safe serving dish.
2. Place in preheated 350° oven to melt the cheese.
3. While the cheese is melting, begin the shrimp.
4. In a large sauté pan, heat the olive oil and garlic.
5. Add the shrimp, season with salt and pepper, add a squeeze of lemon, and sauté for about 4-6 minutes.
6. Remove shrimp from heat and prepare creamy garlic cheese sauce.
7. In a small sauce pot, combine milk (or half & half), cream cheese, minced garlic, and shredded cheeses.
8. Stir until melted and add an additional tablespoon or two of milk to thin the sauce if necessary.
9. Once the cheese is melted on the chips, remove from oven.
10. Turn oven to broil.
11. Dice shrimp into bite-sized pieces and spread it over chips.
12. Top with 1/4 cup shredded Parmesan cheese.
13. Drizzle nachos with creamy garlic cheese sauce.
14. Return to oven under the broiler.
15. Watch closely and remove nachos when all of the cheese is melted and the garlic cheese sauce is hot and bubbly.
Shrimp Ceviche, by the Honorable Christie Lin!
• 1 lb shrimp: fresh, peeled, deveined, tail removed, chopped into small cubes
• 1 cup lime juice
• 1 cup peeled, seeded, finely-diced cucumber
• 1 cup peeled, seeded, finely-diced small tomato
• 1/2 cup finely-sliced red onion
• 1/2 cup chopped cilantro
• 2 serrano peppers, roasted and diced
• 1/4 cup extra virgin olive oil
• 2 avocados, diced
• salt and pepper
• roughly chopped cilantro, for garnish
Preparation: Mix shrimp and lime juice at room temperature in a glass bowl to “cook” for 10-15 minutes, until the shrimp turns opaque. In a separate bowl, mix tomatoes, cucumber, onion, cilantro, serranos, and oil together. Mix the two bowls together and refrigerate for one hour. Let stand at room temperature for 20 minutes before serving. Mix in avocados and salt and pepper to taste. Serve with hot sauce and tortilla chips.