I prefer to clean them and remove the shells, then heat some olive oil with minced garlic and smoked paprika. When the oil is hot and the garlic and paprika fragrant, add the shrimp and stir fry until almost cooked through. At that point, add about 1/2 cup of dry white wine (I usually use Pinot Grigio) and reduce. Serve with the sauce over rice.
2 tablespoons butter 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1 cup dry white wine or broth ¾ teaspoon kosher salt, or to taste ⅛ teaspoon crushed red pepper flakes, or to taste Freshly ground black pepper 1 ¾ pounds large or extra-large shrimp, shelled ⅓ cup chopped parsley Freshly squeezed juice of half a lemon
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Pink hoppers local to here (Panacea or Carrabelle, FL) are about the best normal shrimp I've found. Royal reds are outstanding too - they have a very distinctive flavor. They're a deep water shrimp that has to be frozen as soon as caught whereas most of the rest of the gulf shrimp are shallow(ish) water and iced.
Nice. Been thinking about some scampi. Have a couple pounds of raw frozen peeled and deviened red shrimp to use.
Cant beat good ole fried shrimp, by themselves or on a poboy…my other favorite way is the New Orleans BBQ style with fresh french bread slices to mop up the juice, will make you wanna slap your grandma!!!
I do love a fried shrimp poboy. Or oyster. Or half and half. Gotta have a bottle of Louisiana style hot sauce to splash on there. It could be Crystal, Trappey's, Tabasco, Louisiana Gold, Louisiana Fish Fry brand.
Tough to mess up shrimp unless you over cook em, or overpower their delicate flavor...
This. You don't really even need a recipe.
I peel the de-veined shrimp, spread them in a skillet covered with melted butter. Add some sliced garlic, black pepper, tiny bit of paprika and crushed red pepper. a few shakes of parsley flakes. Don't saute too long before turning once. Just before serving add small amount of lemon or orange juice and enough grated Parmesan cheese to suit your taste. Cook more than you need for a meal and save the remainder for adding to other dishes or salads later in the week.
"There's more to optics than meets the eye."--anon
"...most of us would be better off losing half a pound around the waist than half a pound on our rifle."--dhg
I like shrimp about any way imaginable. I much prefer salt water shrimp to fresh water shrimp and, whenever possible, still kicking in the sink when you're cleaning them. Recreational shrimp season opens next month, going to be very happy to get out there and get some.
They dont need much. This seasoning does a better job than oldbay on shrimp. A plate full of shrimp and a baked tater is hard to beat. I like to pour the shrmip seasoning and butter over a soft skinned tater and eat the whole thing. We usaully just microwave a tater. I hate tough skin on them
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