Shrimp

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Featured

From simple skewers to garden-fresh salads, these easy-to-make dishes are just right for a casual cookout or weeknight dinner.

"… olive oil and kosher salt, this grilled shrimp is simple and delicious. Serve it with … fresh lettuce. For a light bite, spear shrimp , artichokes, onions, and cheese tortellini … tarragon, and garlic marinade spices up shrimp for the grill. Need a quick sauce? Serve …"

Articles

Ahoy, Shrimp!

To cook shrimp , bring 4 cups of water and 1 teaspoon of salt to boiling in a 3-quart saucepan. Add 1 pound of shrimp . Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Rinse under cold …

How to Clean Shrimp

Clean your shrimp the easy way with our simple tips. 1. Devein the shrimp by peeling the shell from it. Use a paring knife … carefully remove and discard it, as shown. Rinse the shrimp under cold running water. 2. If desired , halve …

Shrimp Tips

When selecting shrimp , look for those that are moist and firm … spots on the shells. Since most of the shrimp available today has been previously frozen, always check it to see if thawed shrimp is firm and shiny. If purchased frozen …

Videos

Tomato Pesto Shrimp Appetizers

Try this dazzling, yet easy, twist on shrimp with tomato cocktail sauce. It's fresh and colorful.

Thu, 8 Mar 2007|More from Holidays
|Shrimpfound at0:05

Elegant and sophisticated is how I would describe this wonderful tomato pesto shrimp appetizer and it's super simple to make. I'm Sandra Lee. And if you're ever searching for a great idea when you're entertaining or an embellishment to a fantastic salad, this is it. And it starts with things right from the grocery store. It is very semi-homemade. This is just tomato pesto from the grocery store. There are all sorts of flavors in your grocery stores right in these jars that are pre-made and taste like they're homemade. I'm also going to use just store-bought precooked shrimp like you would with a shrimp appetizer and some wonderful fresh basil leaves. Now, just snip one of the basil leaves off and put it on to your plate like this. That is going to be the cradle for your piece of shrimp . On top of that, I just want you to scoop a little bit of this tomato pesto right there. And then for

Peeling & Deveining Shrimp

You can buy shrimp that's already peeled and deveined, but you'll pay less for your shrimp if you do it yourself. It takes a little patience and time, but it's not hard.

Wed, 28 Feb 2007|More from Food & Recipes
|Shrimpfound at0:03

To de-vein and peel shrimp , use a paring knife to make a shallow slit along the back from the head end to the tail end. Peel the

Scary Cerebrum

Serve up this spectacular shrimp cocktail "brain" for a smart addition to any Halloween buffet. This idea's a real no-brainer!

Sun, 23 Sep 2007|More from Holidays
|Shrimpfound at0:06, 1:00, 2:45

Talk about brain food. This is one smart way to serve up shrimp cocktail, and it's so easy. What you wanna do is you wanna start with 3 pounds of thawed cooked shrimp , already deveined. And what you're gonna do is just kind of pat it dry and so that there's not so much water on them. And then, you just need a clear bowl like this, and I'm just gonna start laying in my shrimp . And you wanna kind of, when you lay them in, just lay them in with the tails facing in, sort of like

you're gonna stick the veins right, tuck them right in between the shrimp . So as you layer, you're gonna sort of stick veins in there so it looks super realistic when it's done. Okay, so you get the picture. You layer. You add your roasted pepper to put some veins in there. And then once you've got that done, and you've gotta fill that pretty much to the top. You'll have something sort of like this. And now, I'm gonna take a plate and just kinda press the shrimp down so that they're really nice and tightly packed in there. And then once I've got that done, I'm just gonna put this to the side. And now, it's time to make the delicious sauce that's going to kind of hold all the shrimp together and make it really tasty. So for that, I've got chicken stock here. I've dissolved a little bit of gelatin into

gonna put that in there too. Great. And then I'll take my shrimp back. And I'm just gonna pour this sauce right over the shrimp and just make sure that it fills in all the little gaps. You kinda wanna just kinda pour it around like that.

Slide Shows

Shellfish Main Course Recipes

Marinated scallops and shrimp are cooked with vegetables, rolled … high-flavor dish. The combination of shrimp , smoked sausage, chicken, and vegetables … reminiscent of a classic Creole jambalaya. Shrimp and crab shine in this Louisiana stew …

Grilled Appetizers

… tortellini, onions, artichoke hearts, and shrimp make a great starter for any meal. Visit … Grilled Red Pepper Dip goes brilliantly with shrimp , it also complements grilled fish or … cheese mixture. Choose colorful kabobs of shrimp , red pepper, and zucchini brushed with …

Seafood Pasta

… salad. Jalapeno peppers heat up this shrimp , tomato, and pasta medley. To cut prep … tuna. Stir-fry a colorful blend of shrimp , fennel, and snow peas and toss with … makes a summer-fresh dressing for this shrimp dish and adds super flavor. Just about …

Heart-Healthy Fish Recipes

… the oil of a traditional roux gives this shrimp and crab gumbo rich flavor with less fat … hook anyone who tries it. Large juicy shrimp and succulent scallops keep company with … celebration menu. The flavors of asparagus and shrimp flourish with the addition of a balsamic …

Heart-Healthy Asian Entrees

… dinner. The sprightly marriage of lemon and dill is a match made in heaven, and three certainly isn't a crowd when sweet pink shrimp are added to the mix. You can make this great recipe with fewer than 10 ingredients and in less than half an hour. Teriyaki …

Favorite Fish & Shellfish Recipes

… sea bass, or salmon. Two seaside flavors marry perfectly in this sophisticated, yet easy-to-make, appetizer. The shrimp are coated with toasted coconut then baked to crispy perfection in just 10 minutes. Serve plain, with cocktail sauce, or …