Shrimp featured five different ways

Published 6:43 pm Monday, August 19, 2019

Shrimp is a popular choice, whether it be for appetizers, lunch or dinner. Here are five different ways to enjoy this seafood favorite. 

Spanish-Style Shrimp With Garlic

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1¼ pounds medium shrimp, shelled and de-veined

Sea salt or kosher salt to taste

2 tablespoons extra virgin olive oil

6 garlic cloves, peeled and coarsely chopped or thinly sliced

1 bay leaf, broken in half

1 dried red chile, seeded and crumbled

2 tablespoons minced parsley

What to Do

Sprinkle the shrimp with salt, toss and let sit for 15 minutes.

Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve. Serves 4 to 6 Tip: Everything can be prepped and ready to go hours ahead, but the cooking is last-minute.


Cajun Shrimp


1 garlic clove

1 teaspoon salt

½ teaspoon cayenne

1 teaspoon paprika

1 tablespoon lemon juice

2 tablespoons olive oil

lots of black pepper

1½ pounds peeled shrimp

Garnish: Lemon wedges

What to Do

Turn on the broiler, and put the rack close to heat.

Mash 1 garlic clove with 1 teaspoon salt until it forms a paste.

Add to it 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper.

Rub paste all over 1-1/2 pounds peeled shrimp.

Broil, 2 to 3 minutes per side.


Shrimp Puffs

By Donna Peele

Keeping the Faith, Hatteras United Methodist Church, 2009


Oil spray

1 large can refrigerator biscuits (don’t use grands or anything like that)

2 cups Monterey Jack cheese with jalapeños, shredded

2 green onions, chopped

2 cups mayonnaise

1 pound small shrimp cooked and chopped

2 teaspoons dill chopped

What to Do

Heat oven to 350°F. Spray miniature muffin tin with oil spray. Split each biscuit in thirds ad place in muffin tin, pressing to the bottom. Mix cheese, green onions, mayonnaise, shrimp and dill together in medium bowl. Place one tablespoon of shrimp mixture into biscuit dough. Bake for 15 minutes until golden brown and bubbling.


Shrimp Marathon

Marathon (Fla.) Garden Club Cookbook, 1988.


1 pound shrimp, cooked

1 cup yogurt

½ cucumber, peeled, seeded, cubed

2 tablespoons parsley, finely chopped

2 tablespoons lemon juice

Salt and pepper to taste


What to do

Toss shrimp in mixture of all other ingredients. Serve in cocktail classes with watercress as garnish. Serve cold. Serves 4 to 6.


Linguine with shrimp and scallops

This recipe is packed with NC summer vegetables.


6 slices of bacon, cooked and crumbled (reserve drippings)

2 cloves garlic, chopped

½ cup purple onion, diced

1 zucchini, halved long and sliced into half rounds

1 squash, halved long and sliced into half rounds

1 14.5 oz. can diced tomatoes with basil, oregano, garlic

2 Roma tomatoes, chopped

2½ oz. spinach, chopped

2 tablespoons butter

2 tablespoons olive oil

8 scallops and/or sautéed shrimp

1 pound linguine pasta, cooked according to package directions

1 teaspoon crushed red pepper flakes (optional)

1 tablespoon thyme (optional)

Parmesan cheese (optional)

Salt and pepper to taste

What to Do

In a large skillet, heat bacon drippings on medium. Add the garlic and sauté for 1 minute. Then add purple onion to the pan, season with salt and pepper. Cook for 5-7 minutes until onion begins to soften. Add zucchini and squash to the onion and cook for 10 minutes again seasoning with salt and pepper. Pour in the can of tomatoes, stir to combine and heat through. Add crushed red pepper flakes if desired.

In a medium sauté pan, heat the butter and olive oil until butter is melted. Pat the scallops dry; season with salt and pepper. Turn heat to high, once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1½ minutes on each side. Add scallops to the vegetable mixture. Stir in fresh Roma tomatoes and spinach.

Toss cooked pasta and seafood mixture together or serve scallop vegetable mixture over the pasta. Garnish with bacon, thyme, Parmesan cheese and serve. Serves 4

Note: the recipe does not denote amount of sautéed shrimp.



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