Shrimp – Rants Raves and Recipes

June 6, 2016June 29, 2016

BBQ Shrimp

Cleaning out the freezer the other day in preparation for our new appliances, I found a ½ bag of U-10 frozen shrimp. Not wanting to get the old oven dirty I figured to use the Grill for a few nights so BBQ shrimp were on the menu.

Quantities are up to you, I find that 6 large shrimp make a good portion, but if you have big eaters make more.

Ingredients for BBQ Shrimp

U-15 or larger shrimp, peeled and deveined, tails left on
4-5 Tbsps good chili powder
2-3 Tbsps Cooking oil
Juice and zest of ½ a lemon
2 tsp salt and pepper each
Enough of your favorite BBQ sauce to coat the cooking shrimp

Directions for BBQ Shrimp

Peel and devein the shrimp leaving the tails on. To devein after taking the shell off run a sharp knife along the back of the shrimp cutting into the shrimp no more than a ¼” and under running water rinse out the darken vein that ruins along the back of the shrimp.

Using a good chili powder dust the tails lightly. Then taking 2-3 Tbsps of the chili powder into a large plastic bag add 3-4 Tbsps of oil, then add the salt and pepper and the juice and zest and rind of the ½ a lemon mix all the ingredients well add the shrimp seal the bag and make sure the shrimp all get well coated. Leave in the refrigerator for two to three hours.

Once your are ready to grill take out of the bag and skewer the shrimp, I like to use two skewers as it makes turning the shrimp much easier. Coat the shrimp in your favorite BBQ Sauce.

Grill. They will only take a minute or two on each side just long enough to get good grill marks.

Serve them any way you like. I like to serve them over cooked rice.

Here are a few items to help make this recipe:
http://www.amazon.com/Weber-46110001-Spirit-Liquid-Propane/dp/B0098HR0PY/ref=as_li_ss_tl?s=lawn-garden&ie=UTF8&qid=1465236348&sr=1-1&keywords=webber+grills&linkCode=ll1&tag=rantsravesa06-20&linkId=35c947d7e71af192ef11097ccdb967bc
http://www.amazon.com/Zwilling-Henckels-2-Inch-Carbon-Stainless/dp/B00004RFKN/ref=as_li_ss_tl?s=lawn-garden&ie=UTF8&qid=1465236393&sr=8-1&keywords=henckel+four+star+boning+knife&linkCode=ll1&tag=rantsravesa06-20&linkId=93dfb47399802ff8450651a8d18349c0

Skip the “surf” and bring on the “turf”.

Yum

BBQ Shrimp

Ingredients

U-15 or larger shrimp peeled and deveined tails left on
4-5 Tbsps good chili powder
2-3 Tbsps Cooking oil
Juice and zest of ½ a lemon
2 tsp salt and pepper each
Enough of your favorite BBQ sauce to cover while cooking

Instructions

Peel and devein the shrimp leaving the tails on. To devein after taking the shell off run a sharp knife along the back of the shrimp cutting into the shrimp no more than a ¼" and under running water rinse out the darken vein that ruins along the back of the shrimp.
Using a good chili powder dust the tails lightly. Then taking 2-3 tbsps of the chili powder into a large plastic bag add 3-4 tbsps of oil, then add the salt and pepper and the juice and zest and rind of the ½ a lemon mix all the ingredients well add the shrimp seal the bag and make sure the shrimp all get well coated. Leave in the refrigerator for two to three hours.
Once your are ready to grill take out of the bag and skewer the shrimp, I like to use two skewers as it makes turning the shrimp much easier. Brush the shrimp with your favorite BBQ sauce.
Grill. TServe them any way you like. I like to serve them over cooked rice.hey will only take a minute or two on each side just long enough to get good grill marks.

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January 24, 2016June 17, 2016

Shrimp Scampi and Linguine

Shrimp Scampi and Linguine

Someone wanted shrimp scampi and brought home a bag of frozen “extra large” shrimp, which really were not. When buying shrimp always go by the count. These were 21-25 count meaning that you will get approximately 21 to 25 shrimp per pound. My scampi recipe calls for U-15 or if you can find them U-10 meaning there will be under 15 or 10 to a pound.

21-25 count shrimp make great hors d’oeuvre or in this case with a slight change in the recipe a great shrimp scampi and linguine.

How you cook the shrimp is up to you. Shell on, tail on, shell off shell and tail off, it’s all how you like it. I don’t like to fight with my food, I think that it should be edible when placed on the table, so I like my shrimp in these recipes to be shell and tail free.

Ingredients for Shrimp Scampi and Linguine

This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.

6- 10 shrimp per person
2 cloves garlic finely chopped
½# butter melted
¼ cup good olive oil
Juice of 1 large lemon + Zest
2-3 Tbs Capers
1 lemon thinly sliced (optional)
1# Linguine cooked
1 cup reserved pasta water.
3-4 Tbs’s bread crumbs and Parmesan cheese combined
chopped parsley

Directions for Shrimp Scampi and Linguine

In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.

In a large pot begin to cook the pasta.

Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.

If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.

When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta. If the sauce appears too thick or not enough add a little of the reserved pasta water to thin or increase volume.

Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.

Serve with extra sauce and grated Parmesan on the side.

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

Although I am a “Pasta Pup” the butter sauce and shrimp are not to my liking, Where are the Meatballs???????????? Another dinner I cannot partake of, so NO TASTEY NO RATEY!

Yum

Shrimp Scampi and Linguine

Ingredients

This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.
6- 10 shrimp per person
2 cloves garlic finely chopped
½# butter melted
¼ cup good olive oil
Juice of 1 large lemon + Zest
2-3 Tbs Capers
1 lemon thinly sliced (optional)
1# Linguine cooked
1 cup reserved pasta water.
3-4 Tbs's bread crumbs and Parmesan cheese combined
chopped parsley

Instructions

In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.
In a large pot begin to cook the pasta.
Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.
If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.
When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta.
Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.
Serve with extra sauce and grated Parmesan on the side.

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October 2, 2014December 2, 2014

Shrimp Scampi

Many moons ago I worked in a restaurant where this version of Shrimp Scampi was one of our signature dishes. It’s fairly easy to prepare and yet makes an exceptionally elegant meal for a special occasion.

No real secrets to this dish, but you do need a fairly good sharp knife, a boning knife works very well. You’ll also need large shrimp ,U-15 or larger ( the U designation is to indicate the approximate number of shrimp you will get in a pound ). You’ll also, depending on how many people you’ll be serving, need one or more large saute/fry pans with a lid.

For a dinner portion 6-7 U-15 shrimp will suffice , which equates to about half a pound per person. We usually serve that approximate number with a large baked potato and it does seem to satisfy most people.

The ingredients for the recipe are approximate, we like to serve a lot of extra sauce in a side ramiken with sliced baguette to sop up the sauce. It’s really all about taste, once you find the perfect proportions for you, you’ll know the taste you want, but you really want the garlic and lemon to stand out.

Ingredients for Shrimp Scampi

This recipe is for four persons and will need two saute pans with lids.

21-28 U-15 shrimp butterflied and cleaned
1 1/2 cups butter melted
6-8 garlic cloves minced
juice of 2-3 lemons
zest of 1 lemon
5-8 Tbs small capers
1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese

Directions for Shrimp Scampi

In a sauce pan melt the butter with the lemon juice, zest and garlic. Once all is melted taste, it should have a distinct garlic and lemon taste.

Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail. Continue to slice through the shrimp until it will lay flat on the board. Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don’t separate the shrimp and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail. Place the shrimp lightly back into the shell.

separate shrimp from shell leaving only attachment at tail

Once all the shrimp are prepared, cover and refrigerate until ready to use.

In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs thoroughly.

When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture. Sprinkle capers around and then place the lid over the pan so that it traps the tails. Cook on medium high for 6- 10 minutes until the shrimp are cooked thru. When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate. Pour excess scampi butter and capers into ramekins and serve on the side. Add thinly sliced baguettes to sop up the butter and your all set!

Here are a few items to help make this recipe:
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
Cuisinart 722-30G Chef’s Classic 12-Inch Skillet with Glass Cover
Prepworks from Progressive International CRR-6 Porcelain Stacking Ramekins, Set of 6

Oh dear another of those not really for me type dishes, and this one was a party! Lucky for me the kids don’t like shrimp so I did get a little chicken. Rule #1 applies. Every one else seemed to gobble it up, so for them I guess it was OK!

Shrimp Scampi

2014-10-02 16:57:29

Serves 4

a very elegant main course

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Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Ingredients

21-28 U-15 shrimp butterflied and cleaned
1 1/2 cups butter melted
6-8 garlic cloves minced
juice of 2-3 lemons
zest of 1 lemon
5-8 Tbs small capers
1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese

Instructions

In a sauce pan melt the butter with the lemon juice, zest and garlic. Once all is melted taste, it should have a distinct garlic and lemon taste.
Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail. Continue to slice through the shrimp until it will lay flat on the board. Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don't separate the tail and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail. Place the shrimp lightly back into the shell.
Once all the shrimp are prepared, cover and refrigerate until ready to use.
In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs throuoghly.
When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture. Sprinkle capers around and then place the lid over the pan so that it traps the tails. Cook on medium high for 6- 10 minutes until the shrimp are cooked thru. When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate. Pour excess scampi butter and capers into ramikins and serve on the side. Add thinly sliced baguettes to sop up the butter and your all set!

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.