Fresh and frozen shrimp are available in most areas.
As suggested by the character Bubba in the movie Forrest Gump, "Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it." The shellfish is often available fried or as peel-and-eat style on restaurant buffets. Regardless of the recipe you choose, most shrimp dishes are easy to make at home. Add this to my Recipe Box.
Shrimp Cocktail
Shrimp cocktail derives its name from its style of presentation.
Shrimp cocktail is a simple chilled shrimp accompanied by a dipping sauce of horseradish mixed with either catsup or chili sauce. Spoon a heaping dollop of the dipping sauce into the middle of a martini or margarita glass. Place the chilled shrimp around the perimeter of the glass's rim with tails pointed outward, away from the glass. This position allows the diner to grasp the tail as a handle when dipping shrimp into the sauce. Add lemon wedges, and very little else is required to serve a light, summer supper entree. Complete the meal with a tossed side salad and a cup of fresh fruit for a refreshing and nutritious evening meal.
Shrimp Scampi
Shrimp sizzle in the butter and garlic for a dish of scampi.
Toss clean, deveined shrimp into a hot saute pan of butter, olive oil and minced garlic to start a dish of Shrimp Scampi. This is also the time to add an optional dash of white wine, pepper and salt to taste. Some cooks add a pinch of red pepper flakes and oregano during the cooking process and finish with a dash of chopped Italian parsley just before serving. Saute the ingredients for three or four minutes until the shrimp turns pink. Serve in a wide, shallow bowl or in an individual, sizzling skillet accompanied by your favorite pasta, Caesar side salad and a basket of sliced, warm Italian bread.
New Orleans Style Barbecue Shrimp
New Orleans Barbecue Shrimp cooking in a saute pan
New Orleans cooks make a dish known as Barbecue Shrimp. It may sound like throwing skewers of shrimp on the backyard grill and slathering them with barbecue sauce, but there is no grill or barbecue sauce in the recipe. This dish is prepared stove-top using a half-stick of butter per pound of shrimp. Before starting the cooking process, mix the butter with Worcestershire sauce, Cajun spice, smoked paprika, minced garlic, rosemary, thyme and a dash of cayenne, salt and pepper. Heat the mixture until it sizzles, and saute the shrimp until they are pink. Pour the contents over a mound of boiled rice and add a handful of chopped scallions and lemon wedges on top. Warm plenty of crusty baguettes to dip into the sauce, and your Barbecue Shrimp dinner is ready to serve.
Tags: Barbecue Shrimp, barbecue sauce, chilled shrimp, cooking process, dipping sauce, into sauce