What Can I Do With a Pound of Fresh Shrimp ?

[gwpercle]

Have you ever had shrimp , garlic and Parmesan Cheese and didn't quite know what to do with it ? Here's one answer to that pesky question.

Garlic Shrimp Pasta
4 tablespoons unsalted butter
1 small onion , diced fine
4 to 5 cloves fresh garlic, minced
1 cup heavy cream
1/2 cup sun dried tomatoes , julienned
1 pound fresh shrimp, peeled and deveined (frozen shrimp can be used, thaw under cold running water and drain well)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried tyme
1 cup Parmesan cheese, finely shredded (use good cheese)
12 ounces cooked pasts , your favorite ( I like linguine or angel hair).

1.)In a 6 to 8 quart dutch oven , melt butter over medium heat.
2.) Saute onions and garlic until clear.
3.) Stir in cream and bring to a simmer.
4.) Add sun dried tomatoes and shrimp, and spices , return to a simmer.
5.) Simmer about 8 minutes or until shrimp are just turning pink and sauce begins to thicken slightly. Stir frequently.
6.) Gently fold in shredded cheese, until melted.
7.) Spoon shrimp and sauce over cooked pasta and serve.

Talk about good...Some toasted French bread and a salad ...this is one of our favorites.
Enjoy,
Gary

[M-Tecs]

Sounds great. Will try it soon.

[JBinMN]

Eat or use for bait.
;)

I like mine steamed with Old Bay seasoning & then dipped in butter.
Mmmmm Mmmm.

Mouth watering time here..
:)

P.S. - Bookmarked the topic for the recipe though..
;)

[Thundarstick]

I was thinking turn it into 25lb of catfish!:bigsmyl2:

[Outpost75]

Creole-style shrimp etouffee is made with tomatoes, fresh shrimp, and the "holy trinity" of onion, celery, and bell pepper.

Etouffee means "smothered" or "suffocated." As you will see in the photo linked, the shrimp is smothered with a combination of chopped vegetables and tomatoes in a rich brown roux. The brown roux and the addition of tomatoes are typical of a Creole étouffée.

https://www.thespruce.com/creole-shrimp-etouffee-3060807

[MyFlatline]

We saute ours first to drain out some of the water, then add butter, garlic, paprika and chopped scallion tops. Serve over Angle Hair pasta and sprinkle with fresh Parmesan cheese. Salad, garlic bread and wine are a must...

Love my Seafood

[MaryB]

Cajun BBQ style shrimp, lots of recipes, not really BBQed... baked in the oven. Basics are shrimp, butter, garlic, any good grab boil(I can get Zatarain’s so that is what I use), dried mustard, bacon, bacon fat. Fry off the bacon, set aside and reserve the fat, melt butter in with it and add the rest of the ingredients minus the shrimp and stir in/simmer a bit. Add the bacon and shrimp back and make until the shrimp are done. Good french bread or garlic bread to sop up the butter and beer!

[fiberoptik]

Shrink fried rice [emoji500]!


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[Plate plinker]

Simple plain steamed is awesome. If not steamed then scampi is a good second.

[gwpercle]

Creole-style shrimp etouffee is made with tomatoes, fresh shrimp, and the "holy trinity" of onion, celery, and bell pepper.

Etouffee means "smothered" or "suffocated." As you will see in the photo linked, the shrimp is smothered with a combination of chopped vegetables and tomatoes in a rich brown roux. The brown roux and the addition of tomatoes are typical of a Creole étouffée.

https://www.thespruce.com/creole-shrimp-etouffee-3060807

Thanks Outpost...I printed this one out because I am going to fix it, ...looks Good !

[Lloyd Smale]

fry in lots of garlic, butter and dump it on noodles and sprinkle parmesan on it. Easy and not much better!

[gwpercle]

fry in lots of garlic, butter and dump it on noodles and sprinkle parmesan on it. Easy and not much better!

Garlic , butter and fresh Parmesan cheese...... So easy and So good.
Thanks Lloyd, this is a good one !
Gary

[trapper9260]

I was thinking turn it into 25lb of catfish!:bigsmyl2:

When I was in the navy and we where in the I O ,in the well deck. Use shrimp for bait and got red snappers mainly.We where off the coast of Fantasy Island.Fun when you get 2 on a line at a time.

[Shiloh]

Fry up in butter and olive oil. I use more butter than EVOO. about 2:1
Garlic, salt and pepper. Don't skimp on the fresh minced garlic. A shake or two of paprika adds some color. Takes around four minutes. They start turning pink almost immediately. Serve over buttered fettuccine noodles.

SHiloh