Roasted Garlic Shrimp

Roasted Garlic Shrimp

Ingredients:

1/3 cup olive oil

3 tbsp lemon juice

1 tbsp thyme (or rosemary)

dash or two of salt

2 tablespoons butter

1 pound fresh shrimp, no shells or tails

5 cloves garlic, minced

Preheat oven to 375 degrees. In a baking pan combine olive oil, lemon juice and thyme (or rosemary).This mixture should cover the bottom of the pan. If it doesn't add more. Bake in oven for 10 minutes, checking every few minutes, if it looks like it is getting too brown pull it out early.

Remove pan from oven, add butter and move it around a little to melt, add shrimp and garlic. At this point I added a little more lemon juice. Toss the shrimp around to coat on all sides. Bake for 6-8 minutes a side or until shrimp turn pink and just start to curl, check often.

I serve this with rice, but angel hair pasta would also be good.

Roasted Garlic Shrimp

1/3 cup olive oil
3 tbsp lemon juice
1 tbsp thyme
dash or two of salt
2 tablespoons butter
1 pound fresh shrimp, no shells or tails
5 cloves garlic, minced

Preheat oven to 375 degrees. In a baking pan combine olive oil, lemon juice and thyme.This mixture should cover the bottom of the pan. If it doesn't add more. Bake in oven for 10 minutes, checking every few minutes, if it looks like it is getting too brown pull it out early.

Remove pan from oven, add butter and move it around a little to melt, add shrimp and garlic. At this point I added a little more lemon juice. Toss the shrimp around to coat on all sides. Bake for 8-10 minutes or until shrimp turn pink and just start to curl, check often.

I serve this with rice, but angel hair pasta would also be good.

Coconut Shrimp with Piña Colada Sauce

For the Shrimp

1 pound large peeled Shrimp
2/3 cup crushed Ritz or plain breadcrumbs
1 cup shredded coconut
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 stick melted butter 

Preheat oven to 350.  I use Parchment paper on a baking sheet, but you may find it easier to just spray it with PAM. Combine crushed crackers, coconut, garlic and salt in a container for dipping. In a separate dipping bowl, scramble the egg. if its small eggs, you may need two.Dip each shrimp in the egg, then into the crumb mixture.  Place on the prepared baking sheet.  When all shrimp are coated, pour a bit of melted butter over each. 

 Bake for 20-25 minutes or until shrimp are pink and the coating is golden brown.

For the Dipping Sauce

1/2 cup sour cream

2 tablespoons pineapple juice

1/4 cup piña colada mix

3-4 tablespoons sugar

Combine all ingredients, chill and serve.

Shrimp Scampi

2 lb. jumbo shrimp,uncooked
1/2 lb. butter
1/4 c. olive oil
1 Tbsp. parsley
3/4 tsp. basil
1/2 tsp. oregano
1 clove garlic,  minced
3/4 tsp.  salt
1 tsp. lemon juice

Peel and slice raw shrimp almost through.    Place in baking and broiling dish with sliced side up.    Combine all other ingredients in saucepan over low heat until melted.    Cover shrimp with sauce.  

Bake for 15 minutes at 450°,  then broil for 5 minutes.     (Adjust bake and broil times for size of shrimp.)

Fish Fondue

1 lb mid-size shrimp peeled and deboned

1 lb scallops or swordfish cut into 1” cubes

Peanut oil to the depth of 1 ½ inches in your pot.

¼ lb butter

Assorted sauces

Heat Peanut oil in pan til hot ( about 350 degrees) then add add the stick of butter and cover til sizzling slows down. Then serve in fondue pot over heat. Spear shrimp, swordfish, or scallops with fork and cook until done. Fish will lose transparent appearance and become firm. Season with salt and dip into preferred sauce.

Good sauces for this fondue is cocktail sauce, tarter sauce, horseradish sauce, remoulade, or dill sauce.

Horseradish sauce: Mix together 1 cup sour cream, 1 tablespoon horseradish, 2 tablespoon chives.

Remoulade Sauce: 1 cup mayonnaise, 1 tsp dry mustard, 1 minced clove garlic, 1 tsp dried tarragon, 1 tsp anchovy paste, 1 tsp capers, and a hard boiled egg chopped fine.

Dill Sauce: 1 cup sour cream, 1 tablespoon parsley,1 tablespoon lemon juice,1 tablespoon chopped chives, I teaspoon grated onion, chopped or fresh dill to taste

Honeymoon Shrimp & Broccoli

Dressing:
1/3 cup vegetable oil
3 Tablespoons white rum
2 Tablespoons lemon juice
1/2 Teaspoon salt
1 chopped scallion
Fresh Ground pepper


Dish:
Boil 1 pound medium shelled shrimp for 5 minutes or until tender in 6 cups water, 1/2 cup 80 proof rum and 1 teaspoon salt. Drain shrimp. Bring a large pot of water to boil add 1 teaspoon of salt and 3 cups of broccoli florets.  Boil for 5 minutes and then drain and rinse broccoli. Dry broccoli and put it in a medium bowl. Add cooked shrimp. Pour dressing over shrimp and broccoli and refrigerate 2 hours or more stirring occasionally. Arrange on platter for serving and sprinkle with 1 cup blanched silvered almonds.

Garlic Shrimp

Not to be confused with Shrimp Scampi, Garlic shrimp is my  own revved up concoction using off-the-shelf spagetti sauce. And, because I've never measured it all, it comes out slightly differently every time. This is not a low calorie, low fat low cholesterol dish by any means. It is however very yummy. WIth a Salad  and garlic bread, you've got a nice dinner here for company too.

You'll need

Shrimp
Butter (real butter, not the fake stuff)
Several Cloves of Garlic
A jar of spagetti sauce (I use Ragu's Roasted Garlic but whatever will do)
Pasta (I like fetticine for this myself, but any pasta will do)
Parmesan/Romano Cheese (whichever you like or both)

I heat some butter up (2 tablespoons or so), then add about 2 minced garlic cloves. While thats getting started, I start heating a pot of water to boil the pasta in.  Take the shrimp (shells completely off) rinse them, and then add to the garlic. you don't want to let the butter cook away, nor add too much so I often put a splash of white vermouth in as well. Any dry white wine would work, but I have found cooking with Vermouth works very well. Once the water comes to a boil, drop your pasta in to cook. Using Fetticine I set the timer for 12 minutes.  Keep turning the shrimp so the are cooked all the way through. once they are pink (5-6 minutes), add another clove of garlic, and about a cup of the spagetti sauce. I add at this point parmesan/romano cheeses, less than a 1/4 cup, four or so shakes if you're using the quick stuff from the store. Once the shrimp, sauce, garlic and cheese are integrated, add the rest of the sauce. Stir occasionally to keep it all integrated and so the shrimp don't settle to the bottom. When the timer goes off, drain your pasta. The sauce by this point should be hot all the way through, so its time to serve dinner.  I find its easier when serving the shrimp & sauce over the pasta to use a ladle so the shrimp gets evenly distributed.  For those of us who really like garlic, more can be added. Enjoy!