cooking light shrimp

Cooking Light Shrimp

• I’ve never had Shrimp Newberg, so I would have no idea how it should taste. That’s pretty much how I cook. Find a recipe that sounds good, then take my chances. Keeps my life and cooking exciting. I have my share of failures, but this recipe is a success.
• This lightened up version of Shrimp Newberg comes from Rachael Ray. I have to assume that a true Shrimp Newberg would be loaded with cream and lots of butter. I’m glad Rachael lightened it up for me.
• What a terrific combination of bite-sized pieces of shrimp in a cream sherry sauce. Rachel’s recipe didn’t call for asparagus. I think my version is better. Gotta get those veggies in whenever I can. Besides asparagus is in season, and inexpensive. Don’t you think it adds wonderful color and crunch?
• Don’t look too closely, I was out of brown rice, so I had to use white rice. Yikes! Time to stock the pantry again. I’m embarrassed to say, I enjoyed every bite. White rice is a treat in my house.Happy cooking!

Delightfully Light Shrimp Newberg

• Serves 4
• 2 cups rice, cooked
• 3 tsp butter
• 1 ⅓ cups fat free milk
• 1 pound large shrimp, peeled and deveined, then cut into thirds
• 2 tsp cornstarch
• 1 large shallot, finely chopped
• 2 tablespoons flour
• 2 cups asparagus, thin stalks cut into 2″ pieces
• ¼ cup sherry
• salt and pepper
• Heat large saucepan over medium heat. Add butter, onion and asparagus. Saute for 5 – 10 minutes until asparagus is crisp tender.
• Add flour to saucepan and cook another minute.
• Combine milk and cornstarch. Whisk until smooth and add to saucepan.
• Cook until slightly thickened, then add sherry and shrimp. Cook another 3 minutes until shrimp is no longer translucent. Salt and pepper to taste.
• Serve with rice.

What’s good for me in this dish?

• Shrimp is low in fat, and higher in cholesterol; however, studies show that it can raise HDL and triglyceride levels. It has B12 for hearth health, omega-3 fatty acids for anti-inflammatory effects, and antioxidants selenium, copper and zinc.
• Asparagus tops the charts in vitamin K and folate. It’s also a good source of vitamins C and A. Folate is essential for a healthy cardiovascular system. Asparagus also contains potassium, making it a natural diuretic.

Amount Per Serving

• Calories: 326
• Total Fat: 4.53g
• Cholesterol: 181mg
• Sodium: 354mg
• Total Carbs: 37.48g
• Dietary Fiber: 2.31g
• Sugars: 6.69g
• Protein: 30.22g

steam shrimp

Steam Shrimp

Steamed shrimp

Ingredients:

• 1/2 lb large (30-36 count) head-on shrimp, trim off excess antennae
• 1 inch ginger, peeled and finely julienned
• 2 green onions, diced
• 2 Tbsp premium oyster sauce (we like the Lee Kum Kee brand, and please pay attention that it is the premium quality one)
• 2 tsp Shao Xing cooking wine
• a few dashes of white pepper
• 1 egg

Method:

• Prepare steamer or wok and let water come to boil.
• Arrange shrimp in a circle around pie plate.
• Break egg into center of shrimp platter.
• Scatter ginger all around the shrimp.
• Sprinkle oyster sauce and shao xing wine all around shrimp. Cover with dashes of white pepper.
• Place platter into steamer and steam for 6-8 minutes or until shrimp have turned a bright pink. Make sure not to overcook shrimp.
• Remove from steamer and garnish with green onions.

fry shrimp

Fry Shrimp

FRIED SHRIMP

• 10-12 medium raw shrimp
• 1/4 tsp turmeric
• 3/4 tsp red chilli powder
• 1/4 tsp ginger garlic paste (optional)
• salt
• either coarse rice flour or semolina for dredging
• oil to shallow fry
• Devein shrimp, wash and pat dry with a kitchen towel. Add all seasoning and apply evenly to shrimp. No swishing around in a ziploc bag a la Food Network chefs please. Cover and let marinate for 5-10 minutes. Dredge each shrimp in rice flour or semolina so it's well coated. Shake off excess.
• Heat your pan on medium-low heat. Drizzle oil all over (not too much, you don't want oily sea food). Place shrimp on pan so they don't touch each other. Fry for 3-4 minutes until they become crisp. Turn over and fry on the other side. Add a little more oil if necessary. Remove on absorbent paper when done.
• I use my trusted cast iron griddle for frying. It gives me the same crispy, non oily texture that I grew up eating (everyone used cast iron in India until non stick picked up in the 80s). Cast iron retains heat better and distributes it evenly so you get great results every time. Besides the surface just gets better with use.
• Other options for frying - silver and black pomfret, head or tail on shrimp, bombay duck, kingfish, mackerel etc.

cook fresh shrimp

Cook Fresh Shrimp

• Cooking Fresh Shrimp... Rule #1 ! Don't Over Cook Them.
• Shrimp is one of the easiest shellfish to cook. They can be cooked in an number of different ways and adapt well to many shrimp recipes.
• The second rule in cooking fresh shrimp is to start with a high quality shrimp, one that is full of flavor, firm and sweet.
• I prefer to always buy raw gulf shrimp in the shell for any way I plan on cooking shrimp. They are less processed and result in a better flavor. Shrimp are very easy to peel and devein.
• An already peeled and deveined shrimp looses a lot of it's flavor when they are processed.
• The same goes for cooked peeled and deveined shrimp, to me there is just not as much flavor as a shell on shrimp.
• So to have great shrimp, know what kind of shrimp you are buying, buy them in the shell, peel your own and get cooking.

FRESH-COOKED SHRIMP  

• 6 c. water
• 2 tbsp. salt
• 2 tbsp. vinegar
• 2 bay leaves
• 1 tsp. mixed pickling spices
• 2 stalks of celery
• 2 lbs. fresh or frozen shrimp in shells
• Combine water, salt, vinegar, bay leaves, spices and celery; bring to boiling.
• Add shrimp (in shells, or peeled and cleaned). Cover; heat to boiling, then lower heat and simmer gently until shrimp turn pink, about 5 minutes. Drain. If cooked in shell, peel shrimp; remove vein that runs down back. For appetizer, chill; pass Cocktail Sauce. Makes 4 or 5 servings.

COCKTAIL SAUCE:

• 3/4 c. chili sauce
• 2 to 4 tbsp. lemon juice
• 2 to 3 tbsp. horseradish
• 2 tsp. Worcestershire sauce
• 1 tsp. grated onion
• Few drops Tabasco sauce
• Combine ingredients; add salt to taste. Chill. Serve with shrimp. Makes 1 cup.

grill shrimp

Grill Shrimp

• Along with hot dogs, hamburgers and steak, shrimp is among the most popular foods to grill. Grilling shrimp is fairly simple and takes only a few minutes. However, it is important to properly prepare your shrimp for the grill by peeling and de-veining them. Because shrimp are so narrow, it is also important to thread each shrimp onto a skewer to prevent them from falling through the grate. Finally, the correct cooking temperature and time are both vital to ensuring that your shrimp are thoroughly cooked, yet not dried out.

Instructions

Things You'll Need:

• Paring knife
• Two-pronged skewers
• Unsalted butter
• Peeling and De-veining

Step 1

• Grasp the portion of the shell just above the tail from the top of your shrimp, then pull the shell away from the tail to separate the shell from the tail.

Step 2

• Peel the shell off the top of your shrimp and the legs off the bottom.

Step 3

• Cut a shallow slit along the top of your shrimp with a sharp paring knife to expose the vein, then pull the vein with your fingers.

Cooking

Step 1

• Prepare the grill for direct medium heat (350 and 450 degrees F), so the shrimp will be cooked directly over the grill's flame rather than to the side of the heat source. If you are using a charcoal grill, spread the coals evenly across the coal grate.

Step 2

• Insert two-pronged skewers through your shrimp. Two-pronged skewers reduce the chance of the shrimp falling through the grates of your grill, and also hold your shrimp steady when it is turned, keeping it from spinning.

Step 3

• Place one side of the shrimp onto the grill, directly over the medium heat, then let the shrimp cook for two to three minute.

Step 4

• Flip the shrimp over so that the opposite side rests against the grill, and cook the shrimp an additional two to three minutes.

Step 5

• Remove the shrimp from the grill and lightly baste both sides of the shrimp with melted, unsalted butter.

devein shrimp

Devein Shrimp

• When you think of deveining shrimp, your first thought may be that it isn't the most enticing task. Actually, deveining shrimp is very easy to do! While shrimp can be cooked and eaten with or without the vein, most people remove it. This is more for presentation rather than taste, but leaving the vein in can result in a gritty taste when it is bitten into. Just remember, the vein is the digestive tract of the shrimp, so more times than not, you will probably want to remove it.
• Before you begin to devein your shrimp, start by keeping them in a bowl of ice water. This will keep the shrimp fresh while you are working on the others.
• If you will be using shrimp that have already been shelled, the only thing you will need is a small, thin, sharp knife. A common paring knife will do. Start by holding the shrimp, backside up, and run your knife down the length of the shrimp. This will expose the vein. To remove the vein you can use your finger, or the tip of your knife to pull it out of the shrimp. You may also run the shrimp under a stream of cold water which, in some case, the vein will simply wash away. When finished, replace the shrimp into the ice water to keep it fresh until you are finished deveining and ready to cook.
• If you plan on cooking your shrimp with the shell still on, you can still devein them. In this case you will need a shrimp deveiner, a knife-like kitchen tool made specifically for deveining shrimp with their shells on. This can be purchased at any kitchen supply store.
• Start by holding the shrimp backside up, and place the deveiner under the tip of the shell. Gently slide the deveiner up the back of the shrimp, towards the tail. The deveiner has a serrated edge that the vein will adhere to, while cutting the shell with its sharp, upper edge.

cook shrimp scampi

Cook Shrimp Scampi

INGREDIENTS:

• 1/3cup clarified butter
• 4tablespoons minced garlic
• 1-1/2pounds large shrimp, peeled and deveined
• 6green onions, thinly sliced
• 1/4cup dry white wine
• 2tablespoons lemon juice
• 8large sprigs fresh parsley, finely chopped
• Salt and black pepper
• Lemon slices and fresh parsley sprigs (optional)
• To clarify butter, melt butter over low heat. Skim off the white foam that forms on top, then strain clear golden butter through cheesecloth into container. Discard milky residue at the bottom of pan. Clarified butter will keep, covered, in refrigerator for up to 2 months.

PREPARATION: 

• Heat clarified butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes or until soft but not brown. Add shrimp, onions, wine and lemon juice; cook 2 to 4 minutes or until shrimp turn pink and opaque, stirring occasionally. Do not overcook.
• Add chopped parsley; season with salt and pepper. Garnish with lemon slices and parsley sprigs.

cook shrimp

Cook Shrimp

Ingredients:

• 1 1/2 lb extra large shrimps
• 4 tbs olive oil
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground ginger
• 2 tsp hot paprika
• 1/2 tsp cayenne pepper
• 1 tbs finely chopped cilantro
• 1 mango, diced
• 1 avocado, diced
• 4 - 5 cups baby arugula
• juice of 2 limes
• salt and pepper, to taste
• In a medium bowl, make the marinate by mixing 2 tbs olive oil, cumin, ginger, paprika, cayenne pepper and chop cilantro. Add the shrimps and let it sit to marinate in the refrigerator for 15 - 1 hour.
• eat the iron skillet over medium high heat, season the shrimps with salt and pepper, and cook them for about a minute on each side.
• In a small bowl, combine the rest of the olive oil with limes juice, salt and pepper. Mix well and set aside.
• Put mango, avocado and baby arugula in a salad bowl, add the dressing and toss well.
• Arrange the salad in an individual plates, top each plate with 4 - 5 shrimps.