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Started By
Message
I don't eat shrimp, but would like to cook my lady a shrimp dinner.
Posted on 12/6/15 at 8:55 am
Posted on 12/6/15 at 8:55 am
I cook well, even things I don't care for. I'm kind of stumped right now as to which direction to go with this.
ive seen a salad that looked really good that has blackened shrimp and mango in it. Then there's the pastas and whatnot.
Seeking suggestions.
ive seen a salad that looked really good that has blackened shrimp and mango in it. Then there's the pastas and whatnot.
Seeking suggestions.
This post was edited on 12/6/15 at 8:56 am
7
Posted on 12/6/15 at 9:00 am to RBWilliams8
Shrimp scampi is pretty fun to cook.
Posted on 12/6/15 at 9:01 am to RBWilliams8
Are you looking for just shrimp dish ideas a la Bubba Gump?
I would say fresh shrimp go with ceviche or cooked go with bbq shrimp over grits
I would say fresh shrimp go with ceviche or cooked go with bbq shrimp over grits
This post was edited on 12/6/15 at 9:02 am
Posted on 12/6/15 at 9:03 am to RBWilliams8
Mu husband loves Greek shrimp. It is shrimp baked in a tomato sauce, with feta cheese and flamed with ouzo(optional). Emeril has a great recipe on line.
Posted on 12/6/15 at 9:05 am to TigerSTPelurker
Who doesn't eat shrimp? Man what a waste
More for me
More for me
Posted on 12/6/15 at 9:17 am to dallastiger55
Shrimp and grits or just boil them
Posted on 12/6/15 at 9:21 am to RBWilliams8
BBQ shrimp. Super easy, and sopping up the juice with a Baguette could be one of the best flavors your taste buds will ever experience.
Posted on 12/6/15 at 9:28 am to dallastiger55
Yeah I'm a south louisianian who doesn't like seafood... I know. :/
Posted on 12/6/15 at 9:30 am to SW2SCLA
She's neve had shrimp n grits so thanks for reminding me. If not tonight then for sure another.
Posted on 12/6/15 at 9:31 am to TigerSTPelurker
I'm diggin this. We love Greek. Will look into it.
Posted on 12/6/15 at 9:31 am to RBWilliams8
Recipe for the grits
Zea's recipe
Zea's recipe
Posted on 12/6/15 at 9:32 am to RBWilliams8
Shrimp and grits. Look up city grocery's recipe. You'll love it even if you don't like shrimp
Eta
Here it is
LINK
Eta
Here it is
LINK
This post was edited on 12/6/15 at 9:50 am
Posted on 12/6/15 at 9:33 am to RBWilliams8
Season,sautée,chill. Serve on a green salad. French bread and wine. Something chocolate for dessert.
Posted on 12/6/15 at 9:57 am to RBWilliams8
From the Recipe Book. Easy , fast and excellent. She'll drop her pants in a Pavlovian response every time she sees you after you serve this dish.
Shrimp Diane
3/4 cup shrimp stock, in all (you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms (1/3 inch thick)
1 tsp minced garlic
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/4 tsp each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 Tbs minced parsley
Procedure
1 Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-like consistency. Should only take a minute or so. Add the parsley and plate.
2 Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.
3 Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.
Shrimp Diane
3/4 cup shrimp stock, in all (you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms (1/3 inch thick)
1 tsp minced garlic
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/4 tsp each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 Tbs minced parsley
Procedure
1 Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-like consistency. Should only take a minute or so. Add the parsley and plate.
2 Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.
3 Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.
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