Singing Shrimp Recipes

CLASSIC SHRIMP COCKTAIL

Steps:

• Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
• Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
• Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
• To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

SINGING SHRIMP

Steps:

• After removing pastry shells from oven, take the tip of a thin, sharp knife, and carefully cut out the tops from each pastry and discard the moist insides. Cool pastry shells.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the mushrooms, salt and pepper.
• Cook, stirring occasionally, until the mushrooms soften, about 4 minutes.
• Add the shrimp, green onions, shallots, and garlic and stir-fry for 1 minute.
• Remove the pan from the heat and add the Cognac.
• Have a large lid nearby.
• Return to the heat, and very carefully ignite the brandy.
• Once the flame goes out(you may need to cover with the lid to extinguish, if the flames leap too dramatically,)add the cream, mustard, and parsley; stir well.
• Reduce the heat to medium-low and simmer for 2 minutes.
• To serve, place a pastry shell on each of 6 plates.
• Spoon the shrimp mixture into each shell.
• Serve immediately with a nice bottle of Chardonnay.

HOW TO TURN OUT TENDER SHRIMP

Steps:

• STEP ONE: Make the brining solution. For each pound of shrimp, combine 2 quarts water, 1/4 cup salt and 1/4 cup sugar in a large mixing bowl. Whisk together until the salt and sugar dissolve.
• STEP TWO: Soak the shrimp. Place the peeled and deveined shrimp in the brine solution, and allow them to sit untouched for 30 minutes at room temperature.
• STEP THREE: Drain, dry and cook. Drain the shrimp in a colander and gently pat them dry with paper towels. Proceed with your favorite recipe: pan-fry, grill or saute. The shrimp always turn out moist and delicious.

SHRIMP LINGUINE

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.