By allowing ads to appear on this site, you support the local businesses who, in turn, support great local journalism.
In the Kitchen: Try these great shrimp recipes
shrimp

Did you know Americans consume almost four and a half pounds of shrimp per person, per year? 

I love shrimp. They cook quickly, are extremely versatile, and are not too expensive as far as fresh seafood goes. Please look for wild caught shrimp or farmed shrimp that come from a sustainable source. This is important because farmed shrimp, and seafood in general, that are not from good sources, can be fed all sorts of things that you do not want to eat. 

Here are some recipes that showcase shrimp in all of their glory.

 

Fried rice with shrimp and peppers

 2 tablespoons avocado oil

4 green onions, chopped

1 tablespoon ginger, grated

1/2 pound shrimp, peeled and deveined, chopped

1 red bell pepper, seeded and chopped

1 teaspoon five-spice powder

2 eggs, lightly beaten

5 cups cooked and cooled rice, preferably made the night before and refrigerated

3 tablespoons soy sauce

3 tablespoons rice vinegar

2 tablespoons oyster sauce

2 teaspoons toasted sesame seeds

 

In a large wok or skillet, heat oil over medium-high heat. Add green onions, ginger and shrimp, cooking until shrimp are almost done. Remove to a plate with a slotted spoon. Add peppers to wok and stir fry until tender, a few minutes. Add eggs, scrambling. Add five-spice powder and rice, tossing to combine. When rice is hot, add back in the shrimp, ginger and green onions. Add soy sauce, rice vinegar and oyster sauce, tossing to combine. Sprinkle with toasted sesame seeds.

 •    •    •

Shrimp and scallop chowder

1 tablespoon butter

3 ounces bacon, chopped

1 onion, chopped

1 celery stalk, minced

1 small red bell pepper, seeded and minced

2 cloves garlic, minced

2 tablespoons parsley, minced

2 bay leaves

2 ½ cups bottled clam juice (preferably Bar Harbor brand)

1 ½ cups dry white wine

1 pound shrimp, peeled and deveined

1/2 pound sea scallops, quartered

1 cup heavy cream

Salt and pepper to taste

2 tablespoons soft butter mixed with 2 tablespoons flour

 

Heat butter and cook bacon until crispy. Remove bacon with slotted spoon and set aside. Add onion, celery and bell pepper to pot and cook until vegetables are tender, about eight minutes. Add garlic and cook another minute.

Add parsley, bay leaves, clam juice and white wine and bring to a boil. 

Add shrimp and scallops along with heavy cream, salt and pepper. Stir in butter and flour and cook until thickened, a few minutes more.

 •    •    •

Shrimp and grits

2 cups chicken broth

2 cups milk

1/3 cup butter

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup stone-ground grits (not instant)

1 cup cheddar, grated

8 slices bacon, chopped

1 pound shrimp, peeled and deveined

3 cloves garlic, minced

1 ½ teaspoons Cajun seasoning, preferably Old Bay

4 green onions, minced

 

In a saucepan, heat chicken broth, milk, butter, salt and pepper to a boiling. Slowly add grits, reduce heat to a simmer and cover. Cook grits until done, according to package directions. Add cheese and stir until melted.

Meanwhile, in a skillet, cook the bacon until crispy. 

Remove to paper towel-lined plate and remove all but 4 teaspoons of bacon drippings. 

Add shrimp, garlic and Cajun seasoning, cooking until shrimp is cooked through — just a few minutes. 

To serve, ladle grits into bowls, and top with shrimp and a sprinkling of green onions.

 •    •    •

Shrimp dip

 1/2 cup chili sauce

1 (8-ounce) package cream cheese, softened

1/2 cup mayonnaise

1/4 grated onion (use a cheese grater and then drain on paper towels)

1 teaspoon prepared horseradish

2 dashes hot sauce

2 dashes Worcestershire sauce

1/2 pound cooked shrimp, coarsely chopped (you can buy frozen shrimp already cooked)

2 tablespoons green onion or chives, minced

 

Using an electric mixer, beat cream cheese and chili sauce until thoroughly combined. Beat in mayonnaise. Stir in grated onion, horseradish, hot sauce and Worcestershire sauce. Stir in shrimp and green onions. 

Cover and refrigerate for two hours before serving. Serve with crackers, pita chips and/or celery sticks and baby carrots.