I have spices: cloves, Montreal Chicken seasoning chicken /, fennel seeds, Italian herbs, onion powder, basil leaves, bay leaves, cinnamon, thyme, parsley, oregano leaves the seasoned salt, salt and pepper, paprika, chopped onion, seasoning and salsa Master Browning.Otros: Vegetabe oil, vinegar, chopped garlic, barbecue sauce, hot sauce, garlic, macaroni, rice, tomato soup, corn, green beans, chopped clams in clam juice, mixed vegetables, Italian tomato paste, cream crackers and a little over a pound of fresh shrimp. Does anyone have a recipe for me to make dinner for my mother tonight?
July 20th, 2010 at 11:30 am
google…theres tons of stuff online..
July 20th, 2010 at 12:12 pm
Make some shrimp scampi. Put butter in a microwavable bowl grate up garlic and microwave until butter is melted. Put shrimp in a glass pan, then pour butter over shrimp with some parsley and other spices you might like. Bake at 350 until shrimp is pink. Serve with whatever else you like to eat like salad and rice or something like that. Hope this helps!
July 20th, 2010 at 12:56 pm
Couple tablespoons of oil in the skillet, sautee some garlic, add onion powder, salt, and pepper. Toss in the shrimp and clams (drained) and cook until the shrimp are pink. Serve over rice, with mixed veggies on the side.
July 20th, 2010 at 1:22 pm
Saute the shrimp with some garlic and onion powder (1 tsp of each), add the tomato soup and a couple splashes of hot sauce and a sprinkle of parsley, simmer for 10 minutes and serve it over the brown rice.
July 20th, 2010 at 2:01 pm
Yes!It`s shrimp curry recipe:
Ingredients
1 large onion, chopped
3 tablespoons olive oil
1 , 1″ piece of cinnamon stick
6 green cardamoms
6 cloves
1 bay leaf
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 green pepper, chopped into 1/2″ pieces
1-1/2 cups canned tomatoes, crushed
1 pound large shrimp , peeled and deveined
2 green chilies, chopped
2 sprigs fresh coriander, chopped
Fry the onion in the oil until just tender, 3-4 minutes.
Add the cinnamon, cardamoms, cloves and bay leaf.
Cook for 1 minute more, then add ginger and garlic.
Add the chili, cumin, coriander and salt.
Cook for 30 seconds.
Add the green pepper and tomatoes, and bring to a boil or vigorous simmer.
Add the shrimp , cover and simmer for 10 – 15 minutes.
Serve the curry sprinkled with the chopped chilies and coriander leaves
July 20th, 2010 at 2:36 pm
Montreal chicken, Chicken/meat seasoning, Italian seasoning, Onion POwder,Thyme, Parsley Flakes, Seasoned salt, Salt & Pepper, Paprika, Chopped Chives.
Vegetabe Oil, Minced Garlic, hot sauce, garlic, tomato soup, corn, green beans, chopped clams in clam juice, Mixed Veggies, Italian tomato paste, chowder crackers, and a bit over a pound of fresh shrimp .
The list has now been pared down to the items that would be acceptable to combine with shrimp and not overpower their flavor. So experiment…or
Fried Shrimp:
I would crush the crackers very fine (food processor or rolling pin) add, black pepper, onion powder. Wet the peeled shrimp with water then roll the shrimp in flour. Dip in beaten eggs then in the cracker crumbs. Fry in veggie oil and butter if you have it. 2 minutes per side on medium heat. Serve with Hot Sauce, salad and green beans.
You could make a…
Cioppino Seafood stew:
Partially Brown the Shrimp in the veggie oil and seasoned salt.
In a pot, add browned shrimp, chopped clams and the juice, Tomato paste, Tomato soup, 1 T. minced garlic, 1 tsp oregano, 1/2 tsp black pepper, 1 tsp Hot sauce, 3/4 tsp paprika, 3/4 tsp Italian seasoning, 2 Bay leaves, 1 T onion powder, 1 cup elbow macaroni and 2 or3 cups of water (Don’t dilute it too much). Simmer for 15 minutes. Serve in bowls with parsley and chives for a garnish on top. Serve with the chowder crackers on the side.
July 20th, 2010 at 2:58 pm
Shrimp Gumbo Recipe courtesy Alton Brown, 2007
Show: Good Eats
Episode: Bowl O’ Bayou
4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder
Preheat the oven to 350 degrees F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
Garlic Shrimp Casserole Recipe courtesy Alton Brown
Show: Good Eats
Episode: Casserole Over
2 cups chicken stock
2 tablespoons cornstarch with 1 tablespoon water
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
1 pint leftover rice
2 pints leftover garlic shrimp
3/4 cup toasted panko bread crumbs (Japanese bread crumbs)
Preheat oven to 350 degrees F.
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.
Salt Roasted Shrimp Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Good Eats: Eat this Rock!
4 pounds rock salt
1 pound jumbo shrimp (20 to 24 shrimp per pound), with heads on
Divide salt evenly among 2 (9 by 13-inch) metal pans divide salt evenly. Heat your oven to 400 degrees F and put the pans of salt into the oven to heat. When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes. After 15 minutes have passed, put the shrimp on top of the salt in 1 of the pans. Then cover with all of the salt in the second pan. The shrimp should be evenly and completely covered. Roast for 8 minutes. Remove from oven and check 1 shrimp for doneness. The shrimp should be opaque and white and pink in color. If not done, return to oven for 1 to 2 minutes. Serve immediately