Shrimp Scampi

Shrimp, cooked with garlicky butter and herbs in a white wine sauce for a quick and easy (yet impressive) shrimp scampi. (Thrown in some spinach too, if you'd like!)

Garlic Butter Shrimp

A super scrumptious garlic butter shrimp you can make quickly and easily! Serve with some pasta, rice, or bread and call it a meal.

Shrimp with Creamy Tomato Basil Sauce

A creamy basil stew with shrimp, parsley, basil, and a bit of Cajun spice. Perfect with some Fried Green Tomatoes.

Coconut Shrimp Patties

Shrimp, combined with a bit of garlic and green onions, formed into cakes coated with shredded coconut for some tropical coconut shrimp patties.

Cajun Shrimp Guacamole

Avocado, onions, and bell pepper combined with Cajun seasoned shrimp for one mighty tasty Cajun shrimp guacamole.

Garlic Shrimp Pasta with Tomatoes and Greens

Tomatoes and greens flavored up with garlic and onion, then cooked with shrimp for a quick, easy, and tasty garlic shrimp pasta.

Tom Yum

Tom Yum Noodle Soup - a Thai style hot and sour soup with shrimp, tomatoes, and shiitake mushrooms.

Miso Butter Shrimp

It's that time again - SRC time! As part of the Secret Recipe Club, we're assigned another blogger each month, and we get to pick a recipe from their blog to make. This month, I got Well Dined, and Sarah's definitely got a plethora of recipes to choose from! After browsing through many, many scrumptious recipes, I found one i just had to make - miso butter. I'm a fan of miso, but it's been pushed to the back of the fridge over time, and this recipe's definitely a great reason to pull it out again. Plus, like compound butter, it's so versatile and can be adapted to many uses - ranging from a spread on toast to cooking seafood in, and everything in between. For this recipe, I used only shiro, or white, miso, and we really enjoyed it. However, I'm thinking it'd taste even yummier with a bit of red, or aka miso mixed in. Maybe even gochujang! I also whipped the butter instead of just mixing it in since I also wanted to use it as a spread. We're also fans of whipped butter, especially as a spread, and it's less calorically dense and has a lighter texture. :)

What's your favorite type of miso?

Miso Butter Shrimp

by CJ Huang

Shrimp, cooked in a white miso sauce, whipped with butter for one scrumptious (and simple) miso butter shrimp. The miso butter's also perfect as a spread or for cooking just about anything, ranging from veggies to seafood and anything in between!

Prep time: What's your favorite type of miso?
Cook time: 5 minutes
Total time: 15 minutes
Yield: 2 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
250 grams	8.75 ounces			shrimp
113 grams	4 ounces	1/2 cup	1 stick	butter
156 grams	5.5 ounces	1/2 cup		white miso	You could also use a mixture of different types of miso. I also want to try with gochujang. :)

Methods:

	1. Gather all materials.
	2. Whip together miso and butter. (Or simply mix together.)
	3. Heat approximately 1.5 tablespoons of the miso butter in a pan. (Keep in mind, the butter will melt, but the miso won't, so it'll still look a bit foamy or bubbly when it's heated enough.)
	4. Add in shrimp, and cook for about 5 minutes, or until shrimp are done.

Garlic Paprika Shrimp

Quickly cook up shrimp, throw in garlic, some paprika, and pepper, and you've got some delectable Garlic Paprika Shrimp with a slightly crispy crust.

Ginger Lime Shrimp

A quick and easy shrimp pasta seasoned with lime, ginger, and sesame.

Shu Mai (燒賣)

Shumai - ground pork and shrimp mixed with carrots, onions, and shiitake mushrooms served as an open dumpling.

Thai Red Curry Paste

An intensely flavorful and spicy Thai red curry paste made from a blend of chilies, spices, lemongrass, lime, onions, garlic, ginger, and cilantro.

Honey Mustard Shrimp

A light, yet flavorful shrimp with honey, white wine, and just a hint of mustard.

Sweet and Spicy Shrimp

A sweet and spicy shrimp to both electrify and delight the palate.

Slow Cooker Creole Jambalaya

A spicy, smoky stew of peppery sausage and shrimp simmering in a tangy, zesty jambalaya.

Pineapple Shrimp Kabobs

Try these pineapple shrimp kabobs - shrimp and sweet pineapple balanced with just a bit of spice.

Vietnamese Caramel Shrimp

Since I like to make seafood at least one a week, and I wanted to finish off the last of the shrimp, I decided to make a shrimp dish. Shrimp, like many other types of seafood, contain high levels of calcium, iodine, and protein, while containing few calories. Although shrimp contain a bit of cholesterol, it is still considered healthy for the circulatory system since it lacks saturated fat, meaning it can improve your LDL to HDL ratio.

This dish doesn't require much in the way of prep (aside from making a caramel sauce) - just cook the shrimp with garlic and onion! Although the version I made this time wasn't bad, I think I would add more garlic and onions next time. The flavor contributions from those two materials should not be underestimated! I'd also watch the caramelization process more closely. Once the water evaporates, the sugar can go from caramelizing to burnt quite quickly! I don't know about you, but I prefer the flavor of caramelized sugar over burnt sugar! We ate these caramel shrimp with a side of pickled carrots and daikon.


Vietnamese Caramel Shrimp by Morsels of Life
(printable version)
Sweetly savory and succulent shrimp, sauted with garlic and onion, and then topped with a caramel sauce.

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 2 servings

Materials:

• 2 tablespoons sugar
• 2 tablespoons water, divided use
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon fish sauce

Methods:

1. Heat the sugar and 1 tablespoon of water until the sugar caramelizes.
2. Carefully add the remaining water and dissolve the caramel.
3. Saute the onion and garlic in a small amount of oil.
4. Add shrimp and fish sauce to onion and garlic, then cook until the shrimp is cooked and pink.
5. Pour caramel sauce over dish and serve.

This post is part of Tasty Tuesday, Tuesdays at the Table, These Chicks Cooked, Recipe Sharing Monday

Buttery Grilled Shrimp

I still had some shrimp left over after making Firecracker Shrimp, and I was once again in that place - you know, the one where it's almost meal time, but you've yet to prepare anything. It's a place I frequently find myself. Luckily, I've been able to find (and thus, share) a variety of methods to get out of that place. Today, I'll be sharing another way to rescue yourself - with these buttery grilled shrimp. I totally recommend actually grilling these on a regular grill, but since I'm living in an apartment that bans grills, I used a George Foreman, and it still turned out pretty well. If you're unlike me, and you're actually organized and plan ahead, you could marinate the shrimp to make them more flavorful, but that's certainly optional. These shrimp are primarily flavored with butter and lemon juice, but have a hint of garlic and a little kick from the chili pepper flakes.


Buttery Grilled Shrimp by Morsels of Life
(printable version)
Succulent buttery shrimp with just a slight kick and a hint of garlic.

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yield: 2-4 servings

Materials:

• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon chili pepper, flakes or powder
• 1/4 teaspoon ginger, minced or powder
• 1/2 pound shrimp, peeled and deveined

Methods:

1. Skewer shrimp. (optional)
2. Mix all materials to form sauce. Marinate if desired.
3. Grill shrimp until pink, basting with sauce.