Cooking Raw shrimps in seven (7) Different ways with Guided Recipe

 

 Shrimp  Hot-Sauce

Sconty empire 

So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chiles, all hot sauce needs to become a silky pan sauce is fat. That’s the approach used in this super-quick recipe, which tastes like a cross between Buffalo chicken wings and chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it’s too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.

RECIPES

1 ½ pounds large shrimp, peeled and deveined or shell-on 

 Kosher salt

3 tablespoons unsalted butter, cold and cubed

1 tablespoon hot sauce, plus more to taste

2 tablespoons neutral oil (like vegetable or grapeseed), plus more as needed

6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments.

PREPARATIONS 

STEP 1

1. Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
2. STEP 2
3. Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce. 
4. STEP 3
5. Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more. 
6. STEP 4
7. Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.
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Scampi Shrimp  With Orzo

Sconty empire 

The universal appeal of shrimp scampi, frankly, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

INGREDIENTS:

1 pound large shrimp, peeled and deveined

3 tablespoons extra-virgin olive oil

1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)

½ teaspoon red-pepper flakes

 Kosher salt and black pepper

4 garlic cloves, minced

2 tablespoons unsalted butter

1 cup orzo

⅓ cup dry white wine

2 cups boiling water, seafood stock or chicken stock

3 tablespoons finely chopped parsley

PREPARATIONS : 

STEP 1

1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
2. STEP 2
3. Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
4. STEP 3
5. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
6. STEP 4
7. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
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Lemony Shrimp and Bean Stew

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Recipes:

1 teaspoon fresh lemon zest and 2 tablespoons juice

1 teaspoon sweet or smoked paprika

2 garlic cloves, grated

 Kosher salt and black pepper

1 pound peeled, deveined large shrimp (tails removed)

4 tablespoons unsalted butter (1/2 stick)

2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)

1 (15-ounce) can cannellini beans or other white beans, rinsed

2 cups chicken stock or vegetable stock

2 tablespoons finely chopped fresh parsley (optional)

 Toasted bread, for serving (optional)

PREPARATIONS 

STEP 1

1. Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
2. STEP 2
3. In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
4. STEP 3
5. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

 Avocado Salad  And  Shrimps With Citrus Vinaigrette (Camarones a la Vinagreta)

Versions of seafood “coctel” are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's “Coconuts and Collards” cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It’s a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional. 

RECIPES 

Kosher salt and freshly ground black pepper

4 black peppercorns

2 dried bay leaves

1 pound fresh shrimp, peeled and deveined

2 ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)

2 tablespoons chopped red onion

2 tablespoons olive oil

2 tablespoons fresh lime, lemon, grapefruit or any tart citrus juice

1 tablespoon fresh orange juice

2 tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)

1 tablespoon chopped fresh oregano or thyme

⅛ teaspoon Dijon mustard

1 ripe avocado

 Whole lettuce leaves, for serving

PREPARATIONS 

STEP 1

1. Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
2. STEP 2
3. Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
4. STEP 3
5. When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
6. STEP 4
7. Make the dressing: In  a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
8. STEP 5
9. When ready to serve,peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.

Tomato Pasta And Shrimp

Sconty empire 

Frozen shrimp is a freezer staple that can be counted on to save dinner any night — simply thaw to use them whenever needed. Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes, but the aromatic fennel seeds and garlic infused in the oil will coax maximum flavor out of less enthusiastic tomatoes while adding depth to the sauce.

RECIPES

 8 tablespoons extra-virgin olive oil

1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds

 Kosher salt (Diamond Crystal)

3 large garlic cloves, gently smashed with the flat side of a knife

1 teaspoon fennel seeds

¼ teaspoon red-pepper flakes, or to taste

2 pounds cherry tomatoes, larger ones halved, small ones kept whole

1 pound spaghetti

 Handful of basil leaves, torn

 Black pepper

PREPARATIONS  

STEP 1

1. In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan. 
2. STEP 2
3. Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt. 

STEP 3

1. Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes. 
2. STEP 4
3. Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
4. STEP 5
5. Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.

Shrimp With Coconut Rice  and Corn

This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

RECIPES

2 tablespoons coconut oil

1 small yellow onion, finely chopped

2 tablespoons peeled and finely chopped fresh ginger

1 small jalapeño, seeded and finely chopped 

¾ teaspoon kosher salt, plus more to taste

1 ½ cups jasmine rice

1 (14-ounce) can full-fat coconut milk

1 pound peeled and deveined large shrimp

1 ½ cups corn kernels, fresh (from 2 cobs) or frozen

1 lime, zested, then sliced into wedges

1 cup fresh basil leaves, torn, plus more for serving

PREPARATIONS 

STEP 1

1. In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
2. STEP 2
3. Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
4. STEP 3
5. Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.) 
6. STEP 4
7. Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

 Mango Tacos and  Shrimp 

Sconty empire 

This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice. And it is one of the healthiest.

RECIPES 

2 tablespoons canola oil

1 pound medium or small shrimp, peeled and deveined

2 garlic cloves, sliced

2 teaspoons cumin seeds, lightly toasted and ground

2 Serrano or bird chilies, or 1 large jalapeño, minced

1 large mango, peeled, seeded and finely chopped

¼ cup chopped cilantro

4 to 5 tablespoons lime juice

8 corn or flour tortillas.

PREPARATIONS

 STEP 1

1. Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
2. STEP 2
3. Wrap the tortillas  in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
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6. Tip
7. Advance preparation: This is best served right after you cook the shrimp and mango.