Easy Shrimp Recipes
Easy shrimp recipes: Classic vs. Exotic
Brown, white, and pink shrimp form the gulf and southern Atlantic waters represent one among hundreds of similar species found year round on every coast. All have firm flesh and a salty flavor. Florida’s rock shrimp have a thicker shell and even firmer flesh. Shrimp can be poached, stewed, sautéed, stir-fried, deep-fried, baked, and broiled.
Peeling a shrimp can be a tedious task. Shrimp usually have been beheaded: if you should purchase shrimp with heads, simply twist them off. Save them though because they can be used to make a seafood stock and they are full of flavor. The entire body is edible and cleaning is a matter of peeling off the shell and cutting out the often-gritty intestinal vein. Most species of shrimp are peeled with fingers; the tougher shells of rock shrimp require scissors.
Check out these classic and exotic shrimp recipes:
A classic French recipe:
- Use 2 lbs of whole shrimp-heads, tails, and all. Heat a large skillet so that the butter sizzles when it is added.
- Add 2 tbsp. of butter and swish it around the pan quickly so that it turns nut brown but does not burn.
- Add the shrimp, put the skillet over high heat and sauté the shrimp until all the shells turn red.
- Remove the skillet from the heat; cover it and let the shrimp steam for about 3 minutes.
- Remove the shrimp to a platter and keep them warm.
- Add pepper to the juices in the pan add 2/3 cup of cream and reduce by half.
- Add 1/3 cup of sour cream and mix well.
- Return the shrimp to the skillet and reheat them thoroughly.
- Add a pinch of salt and pepper to taste.
To eat, put the skillet on the table and serve the shrimp with toasted crostini and a stick of compound butter- butter flavored with shallots, jalapeños, or any blend of herbs.
Eat each shrimp as you peel it: remove the head and pinch the remainder of the shell off to expose the tail meat. Eat the shrimp tail meat and if your adventurous eat the shrimp head or save the shrimp head to make stock or shrimp butter. Enjoy!
An Exotic recipe: Indonesian shrimp cakes
- Mix 1 ½ lb of shrimp, shelled, deveined, and finely chopped with 3 cups of mashed potatoes, 1 small leek chopped, pinch of salt, pepper, and nutmeg, 2 tbsp of milk and 1 egg lightly beaten.
- Form flat rounds of the mixture and turn them lightly in ½ cup of dry breadcrumbs.
- In a large skillet, fry these cakes in 2 tbsp. of butter until they are golden brown.
- Remove them from the skillet.
- Add 1 tbsp of butter and ½ of fish stock to the skillet and boil the liquid to reduce a bit.
- Return the cakes to the pan and simmer them for a few minutes until heated through.
- Serve on a bed of noodles, chopped salad mix, or rice. Enjoy!
Lloyd’s Chicago, located around the corner from the Lyric Opera house and a couple blocks from Unions station, blends both classic and exotic techniques. Lloyd’s Chicago offers a Seared Asian Shrimp Salad with mixed greens, red and green peppers, red onions, green beans, cherry tomatoes, bean sprouts, glass noodles, sesame ginger vinaigrette.
Whether you are strolling around Chicago’s theater district or taking a boat tour on the Chicago River, stop at Lloyd’s Chicago, American comfort food at its best, for a bite to eat.