Gulf Shrimp Divine Recipes

GRILLED GULF SHRIMP

Steps:

• Preheat your grill to medium heat.
• Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.

GULF SHRIMP WITH PEANUTS AND GREEN CHILE SLICES WITH DIRTY RICE

Steps:

• Heat olive oil in a large skillet over high heat. Add the shrimp and sear on both sides until golden brown, about 1 minute per side. Remove the shrimp to a plate.
• Add the poblano pepper to pan and cook until soft. Add the garlic and cook for 1 minute more. Add the shrimp stock, bring to a boil, and reduce by half. Add the shrimp back to the pan, stir in the butter, lime juice, and cilantro, and season with salt and pepper, to taste. Spoon over Dirty Rice onk a platter and sprinkle with the peanuts.
• In a large saucepan over high heat, heat the oil until almost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato, and bay leaf. Reduce the heat to medium, partially cover and simmer for 40 minutes. Strain through cheesecloth or a fine strainer.
• Yield: 4 to 5 cups
• Heat olive oil in a medium saucepan over high heat. Add the chicken livers to the pan and sear on both sides until golden brown (do not cook through, they will continue cooking in the rice).
• Remove the livers with a slotted spoon to a cutting board, let cool slightly and coarsely chop.
• Add the onions, peppers, celery, garlic, and serrano chile to the pan and cook until golden brown. Stir in the rice and cook for 2 minutes. Add the stock, maple syrup, chicken livers and season with salt and pepper, stir well and bring to a boil. Cover the pan, reduce the heat to medium, and continue cooking for 12 to15 minutes. Remove from the heat, stir in the parsley and thyme and fluff with a fork.

BOBBY FLAY'S GULF SHRIMP AND GRITS

Steps:

• Bring the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add a little more stock.
• Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Remove all but 3 tablespoons of the bacon fat from the skillet, and return it to high heat. Season the shrimp with salt and pepper. Add the shrimp, garlic, and thyme, in batches, if necessary, to the skillet and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Reserve the garlic oil left in the skillet.
• Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.
• Divide the grits among 4 bowls, and top each with 5 shrimp. Drizzle with some of the garlic oil from the skillet, and sprinkle with the green onions.

SHRIMP DIVINE!

Steps:

• Add package of the Good Seasons, oil, water, and Equal/Splenda or sugar. Shake well.
• Use a large griddle (top of stove) to prepare. Heat pan and add the entire bottle of prepared dressing.
• Chop all the zucchini and squash in nice 1/8"-1/3" pieces and place all on your griddle. Cook for about 20 minutes (medium to high heat - avoid allowing sauce to get too hot or it will scorch and become sticky).
• Once vegetables are nice and soft (but not mushy) add your shrimp. Sprinkle all with garlic powder, salt and pepper. Cook until shrimp have browned up just a bit! Remove from heat.
• Cook pasta during the last 10 minutes of preparing shrimp and squash on griddle. Drain pasta and pour onto serving platter. Top with (heated in microwave) spaghetti sauce (you'll just want a nice blush of color - not heavy with sauce). Now top all with your shrimp and vegetables. Top all with grated parmesan cheese. Delicious!!!

GULF SHRIMP IN EXOTIC SPICE

Steps:

• In a large pot, bring 1 gallon of water to a boil over high heat. In a large skillet, melt 8 tablespoons of butter over medium heat until the butter starts to separate. Add the Vadouvan Exotique and brown the butter over low heat until it begins to smell nutty, 8 to 10 minutes. Let cool until lukewarm, then mix in the remaining butter until incorporated. Stir in the grapefruit juice and season with sea salt.
• Season the boiling water with the kosher salt and vinegar. Add the shrimp, cover with a lid and turn off the heat. Poach for 4 minutes, then drain. When cool enough to handle, peel the shrimp, leaving the heads on, and devein.
• Toss the shrimp in the spiced butter. Serve with the remaining sauce and, if you choose, grapefruit segments.

GULF-STYLE CITRUS SHRIMP

Steps:

• Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
• Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
• Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
• To serve, spoon shrimp mixture over hot cooked fettuccine.

FLORIDA GULF COAST NEWSPAPER SHRIMP DINNER

Steps:

• You will also need: newspaper or brown grocery bag split open.
• Fill a large stock pot 2/3 full of water.
• Add the bay seasoning, the orange, vinegar, and the limes.
• Bring to a rolling boil then add the potatoes, chicken, sausage, and the onion.
• Let bring back to a rolling boil, add water as needed to keep the ingredients covered.
• After boiling for 20 minutes, add the corn.
• After letting the corn boil for 5 minutes add the shrimp.
• Boil for another five minutes, or until the shrimp are thoroughly pink.
• Remove from heat, and drain the water off with a strainer.
• Spread the newspaper, or paper bags over the table and dump the drained food onto it.
• The orange and the limes can be discarded.
• Everyone helps themselves to the dinner.
• I would recommend the following condiments:.
• cocktail sauce for the peel and eat shrimp.
• sour cream for the potatoes.
• mustard sauce for the sausage (I usually mix 1/3 yellow, 1/3 Dijon, and 1/3 coarse stone ground for mine).
• You can have butter for the corn, but unlike traditional corn on the cob this corn will be very flavorful from the bay seasoning and the citrus, and I usually skip it.

GULF SHRIMP AND GRITS

Steps:

• To make the grits, bring 4 cups of the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and continue cooking, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add the remaining cup of stock and continue cooking until absorbed. Add the cheese and cream and whisk until smooth. Season with salt and pepper. Keep warm.
• Cook the bacon in a medium pan over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
• Spoon off all but 3 tablespoons bacon fat from the pan and return the pan to the stove over high heat. Season the shrimp with salt and pepper. Working in batches if needed, add the shrimp, garlic, and thyme to the pan and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Transfer the shrimp to a plate. Reserve the garlic oil left in the pan to drizzle over the finished dish.
• Divide the grits among 4 shallow bowls and top each with 5 shrimp. Drizzle the shrimp with some of the garlic oil and sprinkle with the bacon and green onions.

GULF SHRIMP DIVINE

Steps:

• Make marinade of olive oil, lemon juice, and seasonings. Marinate shrimp for at least 2 hours. Melt butter in large skillet; add garlic and shrimp. Reserve marinade. Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce, and vermouth. When well blended, pour sauce over shrimp. Serve over saffron rice mixed with chopped chives or finely chopped green onions.