Spiced Shrimp Cocktail

A very simple and flavorful version of shrimp cocktail.  Plus, you have half of a beer left to enjoy.  Besides a full beer, what could be better?  I will be serving this again.

Ingredients

• 1/2 cup cider vinegar or beer
• 1/2 cup water
• 2 tablespoons Old Bay Seasoning
• 1 lb large shrimp, peeled & deveined; leaving tail on
• 1 cup cocktail sauce

Mix vinegar, water and Old Bay in medium saucepan.  Bring to boil on medium heat.
Gently stir in shrimp; cover.  Steam 2 to 3 minutes or just until shrimp turn pink.  Drain well.
Serve immediately with cocktail sauce.

Recipe taken from McCormick.com

Photo by simplyrecipes.com

Cajun Shrimp and Rice

Ingredients

• 1/2 cup dry rice
• 2  tablespoons olive oil, divided
• 2  pounds peeled and deveined large shrimp
• 1  tablespoon Cajun seasoning, salt-free
• 3 cloves minced garlic
• 1  bell pepper, chopped
• 1/2 onion, chopped
• 1/4  cup chopped green onions
• 1/4  teaspoon dried thyme
• 1/2  cup canned Italian-style stewed tomatoes, undrained
• 1/2  teaspoon salt
• 1/8  teaspoon black pepper

Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper, onion, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.

Recipe by Southern Living

Photo by me, My Little Food Spot

Herbed Shrimp and Pasta

Not low-caloric, not cheap (the only real cost lies in the price of the shrimp), but full of salty, creamy, seafood-y yumminess.  I always short-cut and cost-save with dried herbs, which I did last night, but we’ve used fresh parsley before and I will admit that it does make for a better dish.  Serve with some soft, crusty bread to scoop up the leftover sauce and you’ve got yourself an a-ok meal.

Ingredients

• 8 oz dried angel hair pasta, uncooked
• 1 cup butter
• 1 1/2 lb peeled, medium-size fresh shrimp
• 4 clove garlic, minced
• 2 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tsp dried dillweed
• Garnish: fresh dillweed sprigs

Cook pasta according to package directions. Drain; set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper and, if desired, dried dillweed; stir until blended. Serve over pasta. Garnish, if desired.

recipe from Southern Living: Easy Weeknight Favorites

photo by knorrbuzz

Coconut Shrimp

Ingredients:

• 1 1/2 pounds jumbo shrimp (21-26)
• 1 T fresh squeezed lime juice
• coarse kosher salt, to taste
• freshly ground black pepper, to taste
• about 1 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups freshly grated or very finely chopped fresh coconut
• 3-4 T clarified butter or vegetable oil (or 1/2 butter, 1/2 oil)
• Apricot-Horseradish Sauce for dipping

1. Peel and devein the shrimp, leaving the tails on.  Place the shrimp in a mixing bowl and toss with the lime juice, salt and pepper.  Let marinate for 5 minutes.

2. Place the flour in a shallow bowl, the beaten eggs in another shallow bowl and the coconut in a third.

3. Just before serving, melt the butter in a large heavy saute pan.  Dip each shrimp first in flour, shaking off the excess, then in the egg mixture, then finally in the coconut.  Cook shrimp over medium heat until golden brown and cooked through, about 2 minutes or so per side.  Drain the shrimp on paper towels and then arrange on doily-lined plates or platter.  Serve the coconut shrimp with the dipping sauce.

Serves 6 as an appetizer, 3-4 as an entree