Blackshrimp Recipes

SHRIMP WITH BLACK BEAN SAUCE

Shrimp with Black Bean Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter
5 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 large red bell peppers, stemmed, seeded, and diced
1 cup white wine
1/2 cup chicken stock, mixed with 1 teaspoon cornstarch
1 1/2 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
1 cup cooked black beans
2 1/2 pounds large raw shrimp, peeled and deveined
10 green onions, trimmed and sliced thinly on the diagonal
1/2 small bunch cilantro, coarse stems removed

Steps:

In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.

BLACKENED SHRIMP

Blackened Shrimp image

A very simple recipe for blackened shrimp using my blackened seasoning. If you don't eat them straight out the pan, they're very good dipped in garlic brown butter or cocktail sauce.

Provided by The Grazing Glutton

Categories Seafood Shellfish Shrimp

Time 7m

Yield 2

Number Of Ingredients 4

Ingredients

12 ounces raw shrimp (26 to 30 count), peeled and deveined
1 teaspoon Cajun blackened seasoning, or to taste
1 tablespoon olive oil
1 tablespoon unsalted butter

Steps:

Place shrimp in a bowl. Season with blackened seasoning.
Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 0.6 g, Cholesterol 270.7 mg, Fat 14 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5 g, Sodium 531.4 mg

BLACK SHRIMP

Black Shrimp image

I first tried this at a New Year's Eve party one year and immediately had to ask for the recipe. I couldn't believe how simple it was. This is not for wimpy taste buds - I warn you now that this will be very, very hot. I recommend using Paul Prudhomme's Blackened Cajun Seasoning Blend for this, if it's available - if not, then use any brand you like. You control the amount of heat by how much spice blend you add - this is a true "to taste" recipe. And please don't overcook your shrimp or it will be tough. This is a lightning fast dish so you have to move very quickly. I buy big bags of precooked, peeled shrimp and have it thawed and ready to go. If you wish to make extra, make it in batches as if you add too much shrimp to the pan, you'll end up with soggy, steamy shrimp. This is the amount for one batch at a time - I don't ever make just one batch. Prep time assumes you have already thawed your shrimp (or use precooked fresh if you like).

Provided by HeatherFeather

Categories Cajun

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

2 cups shrimp, deveined and precooked (yes - you can use frozen, thawed & drained, small or medium)
1 tablespoon butter, approximately,melted
cajun seasoning, to taste

Steps:

First- turn on the kitchen fan an/or open a window- there may soome smoke when you make this and you don't want to have to stop in the middle to go turn off the fire alarm.
Heat a large, deep skillet over fairly high heat (medium high on an electric stove).
Melt butter (if you like a little more, go ahead- just so long as it is real butter, not margarine or spread) but be quick as you don't want it to burn.
Immediately toss in the shrimp and start stirring very quickly with a slotted spoon to coat with butter.
With your free hand, shake Cajun seasoning liberally to coat all sides of the shrimp- as much as you like.
I go very heavy on the seasoning because I like it very hot.
Let shrimp sit without stirring for 1 minute, then quickly turn over and cook another minute- the goal here is to get the shrimp golden brown.
Immediately toss into a serving bowl and serve as an appetizer with toothpicks.
This may take a little trial& error to get the seasonings the way you like it- I absolutely do not measure this at all.
I use Paul Prudhomme's Cajun Seasoning but you can use any brand you like.

Nutrition Facts : Calories 137.7, Fat 4.1, SaturatedFat 2.1, Cholesterol 228.6, Sodium 274.3, Protein 23.7

BLACK PEPPER SHRIMP (PAULA DEEN)

Black Pepper Shrimp (Paula Deen) image

This recipe from Paula Deen of Food Network couldn't be easier. It seems like a LOT of black pepper, but trust me--it works. You get it all over your fingers as you shell the shrimp and eat them, so have some wet wash cloths rolled up and ready. This cooks up in just a few minutes, so have the rest of your dinner ready before you start (I suggest a hearty salad and bread).

Provided by SharleneW

Categories Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs fresh shrimp, unpeeled (heads cut off)
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons fresh ground black pepper

Steps:

Preheat oven to 450°F.
Rinse and drain shrimp and place in shallow baking pan.
Melt the butter in a small saucepan.
Add the garlic and sauté for 3 to 4 minutes.
Pour the garlic butter mixture over shrimp and toss to coat.
Sprinkle about half the pepper over shrimp until they are well covered.
Remember--don't be afraid!
Bake until pink (about 5 minutes).
Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.
Don't overcook!

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