re: I need some shrimp recipes

From the Recipe Book:

OTIS2’s Take on Prudhomme's BBQ Shrimp


First of all, Paul's recipe in La Kitchen is one of the best .Having said that, I made my own changes. I don't measure much but I wrote this down the other day for a friend.
INGREDIENTS:
2 lbs head on large/jumbo shrimp(9-12 ct)
2 sticks unsalted butter
1/2 cup shrimp stock
1/4 cup good beer
3T Worcestershire sauce
1 t black pepper
1 t red pepper
1 t crushed red pepper
1/2 t each, dried basil, oregano, thyme and rosemary
3 cloves crushed, fresh garlic
2 green onions, minced
3T Italian parsley, minced
3T brown sugar
1 lemon, sliced thin


METHOD:
Melt butter in a sauce pan; add garlic and sauté 1 minute over med. heat. Add all dry seasonings, then stock, beer, and green onions. In a baking dish, place shrimp in one layer if possible. Pour the sauce over the shrimp, top with parsley and lemon slices. Put in a preheated 425 degree oven for 5 minutes. Remove from oven, turn the shrimp and place back in oven until the shrimp are fully pink, but do not overcook. Total cooking time will be 10 minutes or less depending on the size of the shrimp. Serve with good bread for dipping in the sauce, of course. Recipe can be multiplied easily.
Tip: Clean the shrimp by pinching the eyes off and removing the whiskers.

Another:




Shrimp Sauce Piquante...or a Kicked Up Creole.


Shrimp Sauce Piquante...modified from a Prudhomme recipe


Ingredients

4 lbs large, headless shrimp
4 T EVOO
3 onions, chopped
1 bell pepper, chopped
4 or 5 stalks of celery, chopped
1 T minced garlic
2 minced Jalapeño peppers
2 bay leaves
1/2 T each oregano and basil
Salt, red and black pepper to taste
4 tomatoes, large diced
2 28 oz Cento brand crushed tomatoes
2 large Cento brand tomato paste
Shrimp stock, probably 4 cups, or more
A few green onions, minced
1/2 cup minced fresh Italian parsley
Zest and juice from 1/2 of a large lemon


Method

Heat the oil and sauté 1/2 the onions for 10 minutes. Add the rest of the onions and the celery and bell pepper. Sauté until soft. Add the garlic, oregano and basil, plus the tomato paste and fresh tomatoes. Sauté 5 minutes. Add the stock and the crushed tomatoes and bay leaves. Simmer up to an hour. Add the lemon juice and zest., as well as the green onions. Crank it to a slow boil, add the shrimp, and cut the fire. It's ready after 5 minutes. Adjust the seasonings and stir in the green onions and parsley. Serve over rice.

Mods: add a cup of homemade roux to sauté the trinity in. Add 3 T of Worcestershire sauce.

Listen to Otis.

Last one from me, I think:


Shrimp Diane

Ingredients

@ 3/4 cup of 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 t minced garlic
3/4 t salt
1/2 t black pepper
1/2 t red pepper
1/4 t each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 T minced parsley


Method

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-lik.e consistency. Should only take a minute or so. Add the parsley and plate.

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.

Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.

quote:

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Shrimp Freddy

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Thanks, I am guessing the shrimp are raw, not cooked before hand.

I copied the recipe here

1/2 stick unsalted butter
1 Tablespoon olive oil
2 cloves garlic, minced
1/2 pint heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
3 - 4 Tablespoons milk

Melt butter in sauce pan with olive oil and sauté garlic over medium heat, add heavy cream, pepper and parmesan cheese. Reduce heat and stir until the parmesan is melted. Adjust thickness as desired with milk and hold while the rest of the dish is prepared. The wife keeps her Freddy sauce fairly thick.

Cook about 4 ounces of thin pasta to al dente in lightly salted water - we usually go with (Spaghettini) for this dish

If ever in need of something new to do with shrimp just go watch Forrest Gump

If you are going prefab for BBQ'd shrimp, River Road is damn hard to beat.