Easy Shrimp Recipes to Make Meat-Less Meals More Fum

in case you're more familiar with "ragout" than "ragu". the first is French and refers to stews while the latter is Italian and is all about meat sauce. Class dismissed.

8 oz dried angel-hair pasta
2 Tbsp olive oil
1 & 1/2 lb large shrimp
3/4 tsp lemon pepper
3 cloves garlic, chopped
1 can [15 oz) cannelini beans
1 pt cherry tomatoes, halved
1/2 tsp each dried Italian seasoning & crushed red pepper

Cook pasta following package directions. Drain andtoss with 1 tablespoon of the olive oil. Keep warm.

While the pasta cooks, season shrimp with 1/2 tspof the lemon pepper and saute them with the garlic about 4 minutes in a Tbsp of oil in a nonstick skillet over medium heat.medium-high heat. Remove and toss with the pasta when it's done.

Hey, this is great! I just found a use for that jar of sun-drieds in the pantry; hope it's still ok after all this time.

12 jumbo shrimp (3/4 Ib), shelled and deveined
1 & 1/2 Tbsp olive oil
2 tsp minced garlic
1/2 cup dry white wine
1 Tbsp fresh lemon juice
2 Tbsp chopped sun-dried tomatoes packed in oil
6 Tbsp cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil

Preheat oven to 350F.

Season shrimp with salt and pepper. Heat oil in a large non-stick skillet over moderate heat until hot but not smoking. Saute shrimp1 minute per side, then transfer to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.

While shrimps bake, add garlic to skillet and saute over moderate heat just half-a-minute, then stir in wine, juice, and tomatoes.Bring to a boil, stirring occasionally, until liquid is reduced by about two thirds.

Remove from heat, swirl in butter and basil over low heat and season with salt and pepper.

Serve shrimp with sauce.

I hate crunching into barely cooked onions or peppers so I almost puree them in my processor. If you’re also fussy, or just not an onion/pepper fan, try it.

6 oz butter
2 cups each onion, green bell pepper & celery, all finely chopped
4 cloves garlic, finely chopped
dash of Tabasco Sauce
2 lb medium shrimp, peeled and de-tailed
2 tsp salt
1/2 tsp cayenne pepper (or 1 tsp, if you’re into HOT)
2 Tbsp flour
2 cups water
1/4 cup fresh parsley, chopped

Cook up a couple packages of 5-minute rice.

Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, peppers and celery and sauté for about 10 minutes or until tender and golden.

Add the garlic and Tabasco sauce, cook for a couple more minutes.

Add the shrimp, salt and cayenne; cook until the shrimp turn pink, about 3 or 4 minutes.

While the shrimp are “pinking up”, combine the flour and water; add to the shrimp mixture, stirring until it thickens a bit. Reduce heat to medium-low and simmer for about 5 more minutes, stirring occasionally.

Add the parsley, simmer for an additional minute and serve over rice.

Trend alarm! Trend alarm! Feta cheese is getting to be a hot cooking item -they've even just come out with "spreadable" feta. So get with it, and make this easy shrimp recipe, but not to be trendy; do it 'cuz your eaters will love it.

1 Tbsp fresh lemon juice
1& 1/2 lb large shrimp, peeled and deveined
1 tsp olive oil
1/2 cup pre-chopped onion
1 garlic clove, minced
2 Tbsp bottled clam juice
1 Tbsp white wine
1/2 tsp each dried oregano & black pepper
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup crumbled feta cheese
2 Tbsp chopped fresh flat-leaf parsley

Preheat oven to 450F

Combine lemon juice and shrimp in a large bowl; toss well.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Swirl the oil into the pan, add the onion and saute 1 minute. Add garlic; saute 1 minute, then add all except the feta & parsley; bring to a boil, reduce heat, and simmer 5 minutes.

Stir in the shrimp mixture, place in an 11 x 7-inch baking dish sprinkle on the feta and bake for 10-12 minutes or until shrimp are done and the cheese melts. Sprinkle with parsley and serve while it's hot.

If you're looking for the traditional version of this dish just skip the pasta. If you do, however, I think this becomes a recipe for 2 or 3 eaters, not 4 - and if I'm one of the eaters, better figure it's for two.

1 half-stick butter
4 cloves of garlic, pressed
2/3 cup bread crumbs (preferably, “panko”)
small bunch (a bunchlette ?)Italian parsley, finely chopped
1 lb medium shrimp, peeled, tails removed
12 oz small pasta shells, cooked al dente
1 Tbsp olive oil

Preheat oven to 375F.

Cook the pasta per the package directions.

While waiting for those things, create the fabulous dish. Place the first 4 ingredients in a nuke-proof glass container and stir together. Heat in the microwave at 70% power for a minute.

Saute’ the shrimp in the olive oil for 2 or 3 minutes, place them into an oiled glass pie-plate and cover them with the bread crumb-melted butter mix. Bake for about 10 minutes.

To serve, put the pasta into large salad bowls and top with the shrimp and crumb mixture.

Come on! Another Asian shrimp dish? Right; build this dish and you'll agree that easy shrimp recipes and the wok were just made for each other.

12 small flour tortillas
6 Tbsp vegetable oil
1 lb shelled and deveined medium shrimp
3 large eggs beaten
Salt and freshly ground pepper
2 Tbsp minced fresh ginger
1 large garlic clove, minced
3 oz sliced mixed wild mushrooms (1 packed cup)
8 oz shredded coleslaw mix (3 cups)
3 scallions, halved lengthwise and cut into 1-inch lengths
1 tablespoon hoisin sauce, plus more for serving
Cilantro leaves, for serving

Preheat the oven just to 200F.

Stack and wrap the tortillas in foil and keep them in the oven until you're beady to use them.

Heat a large wok or skillet and add a Tbsp of the oil; heat until smoking. Add the shrimp and stir-fry until lightly browned and cooked through, about 2 minutes. Move the shrimp onto a large platter and set aside.

Add 2 Tbsp of the oil to the wok.

In a bowl, combine the eggs, salt and pepper and add to the wok, stirring, until large soft curds form, about 1 or 2 minutes. Dump the eggs onto the shrimp platter.

Add 2 more Tbsp of the oil to the wok and add the ginger, garlic and mushrooms; stir-fry until lightly browned, about 3 or 4 minutes. Add the rest of the oil and add the coleslaw mix and scallions, season with salt and pepper and stir-fry until the cabbage is just wilted but still crunchy, say, 4 minutes.

Dump the shrimp and egg back into the wok, stir in the hoisin sauce and remove the wok from the heat.

Place 3 warmed tortillas on each of 4 plates, top with the shrimp mixture, roll ‘em up and serve with little bowls of hoisin sauce for dipping, the plates dressed up with cilantro leaves.

BR>

Sure, I know we should favor brown rice over white but, really, how much trouble can 4 eaters experience sharing a cup of rice - even less-nutritious, but delicious white rice.

1 cup quick white rice, cooked
1 & 1/2 lb peeled and de-veined large shrimp
1 Tbsp cornstarch
1/4 cup fresh orange juice
2 Tbsp each honey & low-sodium soy sauce
1 Tbsp each rice wine vinegar & chile paste with garlic
2 Tbsp canola oil
1 Tbsp minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Cook the rice according to the package.

Meanwhile, put the shrimp in a medium bowl and sprinkle with cornstarch; toss well to coat and set aside.

In a separate bowl, stir the next 5 ingredients together and set aside.

Heat the oil in your wok or a large non-stick skillet over medium-high heat. Add ginger and garlic and stir-fry for about 20 seconds, then add the shrimp mixture; stir-fry for 3 minutes.

Add the juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve up with the rice while it’s hot.

______________________________________________________________

You can’t go to the fish market and buy “scampi” because it’s not a thing, it’s a method. That is, it describes a really easy shrimp dish or even a chicken dish that features a butter sauce – like this one. Who needs Wikipedia when you’ve got QuickEats Plus?

1 stick butter (softened at room temp)
white portion of 3 scallions, finely chopped
4 crushed cloves of garlic
1 & 1/2 Tbsp A1 Sauce (any other you like)
2 Tbsp lemon juice
1/ 2 tsp each salt and coarse black pepper
1 lb raw jumbo shrimps, tails on, peeled & de-veined

Mix all but the shrimp together and heat over low heat untile butter melts; stir and keep warm, but don’t let it brown.

Split shrimps lengthwise but not clear through; and spread open; place thems, split sides up, in an oiled baking dish and broil four inches from source for 4 or 5 minutes

Plate the shrimp, pour the warm butter sauce over them and serve at once.

Now don't be frightened away by seeing "Marinated" in the title. I say, marinate seafood for just 10 or 15 minutes; if that expensive stuff soaks too long it’ll become expensive "mush".

1/2 cup red wine vinegar
2 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
1/2 cup chopped red onions
1 Tbsp minced garlic
2 Tbsp black peppercorns, crushed
1 Tbsp sugar
1/4 cup chopped fresh parsley
1/2 Tbsp salt
1 &1/2 cups olive oil or a blend of olive and canola oils
2 lb jumbo shrimp, peeled

Place the first 9 ingredients into your food processor and pulse for 15 seconds. With the motor running, add the oil, and pulse an additional 15 seconds.

Put the shrimp in a non-reactive bowl, and toss with the marinade. Let sit for 15 minutes while you prepare the grill.

Skewer the shrimp, and cook on an oiled grill, turning once. The shrimp should cook through in 5 to 7 minutes.

Not a cheap dish but certainly an impressive and delicious one; it’s based on the top seller of a famous Boston seafood restaurant.(Do you think it should be, "jumboes", instead of "jumbo's"; you know, like "potatoes"?)

One 4-oz package of Ritz crackers, or similar
4 Tbsp butter
1/3 cup chopped scallions, both white and green parts
1/2 cup diced celery
2 to 3 tsp minced garlic
1 to 2 Tbsp dry white wine
1/8 tsp seafood seasoning
1 Tbsp fresh lemon juice
1 to 2 Tbsp chopped fresh parsley
8 oz back fin crabmeat, picked over for shells and cartilage
salt and freshly ground black pepper
1 large egg, beaten
16 jumbo shrimp (about 2 pounds), peeled

Preheat the oven to 400F.

Place the crackers in a plastic bag and crumble well with your hands or with a rolling pin (or a bowling ball…just kidding). Put the crushed crackers in a large mixing bowl, and set aside.

In a large skillet, melt 2 Tbsp of the butter over medium heat and cook the scallions, celery, and garlic for 5 minutes, until cooked through but still slightly translucent. Toss with the crackers.

Stir in the wine, seafood seasoning, lemon juice, parsley, egg, and crabmeat. Season with salt and pepper to taste. Place a single layer of the shrimp in a large buttered pan with sides. Cover each shrimp with about 3 Tbsp of the crab-meat. Dot the crabmeat with the remaining 2 tablespoons of butter and bake for 15 minutes, or until the shrimp and crabmeat are cooked through. Serve immediately.

_________________________________________________________________