It is actually advisable to have it that way because it can be more flavorful as the shell adds more moisture to it. One of the most common ways of cooking a shrimp may be boiling it as it is the easiest. You just need to put it literally in boiling water and make sure to have some condiments go along with it to add a little taste on it. You can also try to deep fry it.

Although this is not the healthiest if the one to eat it is overly concerned with fitness and maybe enrolled in a Rapid Weight Loss, it’s going to be delectable and an appetizing option still. If that’s the case, one can maybe do this process from time to time or maybe treat it as a little bonus to one’s self if they have done something good in their work or studies. But first that must be done is to make sure that the shrimp has been cleaned and prepared well before cooking it in a way that you desire.

If you bought a frozen shrimp, it is important that you defrost it first before cooking. Just make sure not to defrost them in room temperature or microwave.

Texas is almost 800 miles wide and just about 800 miles tall. What gets overlooked an awful lot is the vast 370 miles of coastline. Know what they pull a lot of out of the Gulf of Mexico waters in Texas? Among other things, shrimp.  And a lot of it.

Enjoy this shrimp boil recipe that has a hearty taste of Texas with that soulful Louisiana undertones.  As far as I am concerned, it is time for boiled shrimp to make a comeback!

This makes enough for 6 pretty healthy servings.

Ingredients

• 2 tablespoons vegetable oil
• 1.5 pounds andouille sausage, cut into 1-inch pieces
• 2 ancho or other dried chile peppers without the seeds
• 3 cups coarsely chopped onions
• 1.5 cups coarsely chopped celery
• 1 cup coarsely chopped bell pepper
• 4 cloves sliced garlic
• 2.5 quarts chicken broth or stock
• 3 tablespoons OLD BAY® Seasoning
• 1.5 pounds potatoes, cut into 1 1/2-inch chunks
• 4 ears corn (fresh is best), cut into 2-inch chunks
• 1 can (14 1/2 ounces) diced tomatoes. (Drain them.)
• 3 pounds of unpeeled jumbo Gulf shrimp (21 to 25 count)
• 2 tablespoons lemon juice

Directions

1. Heat the oil in a big stockpot on medium heat. Add the sausage and cook for five minutes or until browned. Stir sausage occasionally. Add dried chiles and cook and stir for two minutes.
2. Remove sausage and chiles. Set aside. Add onions, celery and bell pepper to pot. Cook and stir for about eight minutes or until onions are slightly softened. Then add the garlic. Cook and stir 2 minutes.
3. Pour chicken stock into pot. Add OLD BAY Seasoning; mix well. Bring to boil and boil 10 minutes. Return sausage and chiles to pot. Add potatoes, corn and tomatoes. Return to boil. Reduce heat to low; simmer for about minutes or so.
4. Add shrimp and lemon juice. Stir. Cook 3 to 5 minutes or just until shrimp turn pink. (Do not drain.) Serve with broth in large bowls. Sprinkle with additional OLD BAY Seasoning, if you’d like to add even a little more flavor.

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To find the steak that will be right is important. You have a few choices and recently the small cuts of beef have become more popular now that we have become concerned about how much fat we are consuming. I think the best all around steak is the T-bone. It is a good size and there is variety to the meat in this cut.

Whether you go for New York strip or porterhouse, the most important thing to keep in mind is the grade of the beef. You need to pick prime. Prime is the best as graded by the USDA. Choice is the grade you find at your neighborhood grocery store. It is okay, but not great. Find a local butcher store and get prime. If there is not a butcher store nearby, go to a fancy grocery store. We have a couple of those here in Austin, Texas.

Make sure to look at the steaks carefully because you want to pick one with good marbling. Marbling is the fat dotted throughout the steak. Make sure it is even and tightly spaced. Good marbling will ensure an excellent tasting steak.

When cooking the steak, keep is simple. A little olive oil, salt and pepper sprinkled on each side of the steak and spread evenly. Make sure your coals are ashy white, you don’t want them too hot. Cook the steak for a few minutes on each side. The time will determine the doneness of the steak.

So what are you waiting for, it’s time to head to the store and get charcoal, steaks and beer. You don’t really need anything else, do you?

Ingredients:

• 3 lbs Unpeeled Shrimp (heads off)
• 16 oz. Bottle Zesty Italian Dressing
• 2 Tablespoons Black Pepper
• 1 Teaspoon Crushed Garlic
• 1 Lemon
• 1 Cup Butter

Makin’ It:

1. Place clean unpeeled shrimp in a glass 9″ x 13″ baking dish.
2. Squeeze fresh lemon juice over shrimp.
3. Add garlic, black pepper and Italian Dressing.
4. Cut butter into small pieces and place on top of shrimp.
5. Bake at 375 degrees for 25 minutes stirring after 15 minutes.
6. Serve with French Bread and call me!

As I write this in order to get it on the web site as quickly as I can, I have not yet tasted it. But simply imagining the combination of ingredients and the cooking method makes me think that I will get the clean, fresh flavor of boiled shrimp from the lemon, garlic and Italian dressing. When the smoothness of the butter hits your palate, the black pepper will slide in to create the depth of flavor.

The the thing I like about simple recipes like this one is the inspiration they create and ideas they foster. Take this idea and run with it, if you’d like;

Several large prawns (unpeeled, heads off) in a sauce pan with the ingredients above, adding a pinch — tiny! — of cayenne pepper. Just enough to wake up the front of the palate. The black pepper base is going to do a tremendous job creating that warmth and depth of flavor at the back of the palate.

Being a fan of dry spice rubs, it wouldn’t take much to imagine this idea being transferred into an intense final output that dry rubs tend to produce. For instance, sear the shrimp — or boil the shrimp, for that matter — and let them cool in the refrigerator. When they are cold, put them on a plate. Add a couple of teaspoons of melted butter, the garlic, then a drizzle of extra virgin olive oil, then a teaspoon of black pepper, etc…

Well, I’m outta here. Headed to the store to restock on shrimp and a baguette.

When I was a little kid, my family would occasionally make the trek from Vicksburg, Ms. to Jackson, Ms. — about 45 minutes — to go to Morrison’s Cafeteria after church. My little brother and I got to pick whatever we wanted. I always picked fried shrimp. Forty-plus years later, I still do, too often. Although shrimp and grits gets picked a little more often, these days.

Shrimp scampi recipes are really popular. Lots of variations on the shrimp scampi theme, too. Only one way to find out which one is these best…make them all and give them a try. (Hey, nobody said that being an authority on shrimp scampi was gonna be easy!)

Seems like people never tire of a good shrimp salad recipe either. The fact that it is so simple — not to mention down right delicious — probably has a lot to do with that. (Ever heard of a shrimp salad sandwich? Dee-lish.)

Recipes for grilled shrimp, coconut shrimp, boiled shrimp…you name it. Our aim is to have your favorite shrimp recipes here in one place for you. We also look forward to any comments you would like to add.

Three friends have dropped by the site and added their own recipes. Many others have threatened to send their favorite recipes, but haven’t yet. Pat’s Asparagus and Shrimp Risotto recipe was probably the most surprising! Linda’s Shrimp In Black Pepper is something else new and wonderful to these taste buds. And, naturally, anything from Chef Jerry is always amazing. Same goes for his Tyler Florence-inspired Shrimp Bisque.

If you have a shrimp recipe you would like to share, please jump over to the Contact Us page and let it rip.

Shrimp recipes are among the most sought after recipes online. No real wonder why either. It is a massively popular ingredient in cuisines all around the world. Above and beyond all else, shrimp simply tastes great cooked in many different ways.

Other than being high in cholesterol, shrimp is largely good for you. The nutritional value of shrimp is excellent. It is low in Saturated Fat and is a good source of Niacin, Iron, Phosphorus and Zinc. It is also a very good source of Protein, Vitamin B12 and Selenium.

All of that said, shrimp still just tastes darn good. In the end, that’s why I like it.

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The Stuff:

• Large Shrimp – 1.5 – 2.0 pounds
• Clarified Butter – 1/3 to 1/2 cup
• Minced Garlic  — 4 table spoons
• Green Onions, thinly sliced – 5 or 6
• White Wine (Dry) — 1/4 cup
• Lemon Juice (fresh is best)  — 2 tablespoons
• Chopped Fresh Parsley — 2 tablespoons
• Add salt and pepper to taste

Makin’ It:

1. Peel and devein shrimp.
2. Rinse the shrimp and set them aside.
3. Heat the butter in a large skillet, medium heat.
4. Cook garlic 1 or 2 minutes or until softened but not browned.
5. Add shrimp, green onions, wine and lemon juice. Cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook.  (‘Poke’ shrimp with finger to feel firmness.)
6. Add chopped parsley and salt and pepper before it hits the table.

Other Thoughts:

I’m a big fan of lemon zest. Especially with fish and chicken dishes. I like to zest a lemon and toss it in the pan at the very end of this preparation. The flavor, aroma and freshness-boost it gives the recipe is perfect.

A Little History:

Scampo is Italian for Shrimp. Scampi is the plural of Scampo. Now that we have all of that squared away, on to something that you may actually find interesting.

This dish made its way into our country around the end of World War II. Between 1955 and 1960 it started finding its way to big city restaurant menus pretty regularly. As with everything else, there are several versions of several stories about how it was really made in The Old Country. Here are some variations on the theme that you may want to experiment with as you develop your preferences for making shrimp scampi in your kitchen…

Instead of using butter, use olive oil – not extra virgin, though. Some older Italian cooks shake their heads ‘no’ at the idea of adding garlic to shrimp scampi. I have seen some scampi recipes and preparation that call for nothing more than a medium – hot skillet with olive oil and lemon juice, there seems to be plenty of room for interpretation. And that is probably as it should be. Cooking is, after all, art.  So experiment. Have a little fun. You’ll be amazed at what you learn.

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Maybe you have seen the TV commercials that talk about “Wild American Shrimp.”  Believe it or not, that isn’t just marketing hype. There really is a difference. Wild shrimp get to swim around a lot more. They also eat seaweed and other things in the ocean that gives them a greater depth of flavor than, say, farm raised shrimp. If you have a choice and your budget can handle it, go with wild American shrimp. You will be able to create more delicious shrimp recipes with them.

When you buy shrimp there are a couple of things to keep in mind that will be helpful.

SMELL: There shouldn’t be any! If you smell anything but the ocean, forget it.

FRESH or FROZEN:  Nothing in the world wrong with frozen shrimp. As a matter of fact, frozen is the best shrimp to buy unless you live on the water where the fresh shrimp live. If you have your choice, pick frozen shrimp that hasn’t yet been peeled and de-veined. The shell will help protect the meat and keep the texture and flavor in tact.

WEIGHT:  A good rule of thumb is that a pound of shrimp that has not been peeled and de-veined will yield about a half pound of meat.

APPEARANCE: Raw shrimp should look translucent. There should not be a color to the flesh, unless it is a tiger shrimp. And they tend to have black markings that look like rings. That is ok for tiger shrimp, but not for any other raw shrimp. Pink OK? Nope. Not until the little beast is cooked.

COOKING: Boiled shrimp should be shocked in ice cold water the minute they come out of the boiling liquid, unless you plan to serve them immediately out of the boil. That will see that the meat stays firm longer.

FACTOID: 90+ per cent of all shrimp in the United States comes from the waters off of the Gulf Coast states, hence the name Gulf Coast Shrimp.

It is delicious and good for you. It is a very versatile ingredient, too. Fried shrimp, boiled shrimp, grilled shrimp,  — I’m starting to sound like Bubba in “Forest Gump” – regardless of your preference, shrimp is one of America’s favorite dishes.

I hope you enjoy these delicious shrimp recipes. If you have one you would like to share, let us know!