I need some shrimp recipes

Shrimp Diane
Bbq shrimp

Also, I expect a few references to Bubba

I've made this quite a few times. It's very good. I think I added some Thai basil.

ADVOCATE-TESTED RECIPE
Shrimp Braised in Coconut Milk
Serves 4. Recipe is from Charmaine Dupré, of Ville Platte.
1 lb. large shrimp (with shells)
2 cups water
1 tbl. fresh lime juice
½ tsp. salt
1½ tbls. vegetable oil
1 garlic clove
½ red bell pepper
1 medium onion
1½ tbls. all-purpose flour
1 cup canned whole tomatoes, drained and chopped
1 cup coconut milk, shaken or stirred well before measuring
Salt and pepper, if desired
3 cups cooked jasmine rice
¼ cup finely sliced scallions or green onion tops
¼ cup coarsely chopped fresh cilantro sprigs
1. Peel and devein shrimp and reserve shells. In a small saucepan, simmer shells in 2 cups water for 15 minutes. Pour shrimp broth through a sieve into a large measuring cup. Discard shells.
2. While shells are simmering, in separate bowl, combine shrimp, lime juice and salt. Cover and chill.
3. Chop garlic, bell pepper and onion.
4. Add vegetable oil to 3-quart saucepan and sauté garlic, bell pepper and onion over moderate heat, stirring occasionally. Cook until vegetables are softened, about 5 minutes.
5. Add flour to onion mixture and cook, stirring for 1 minute. Stir in tomatoes, coconut milk and 1 cup shrimp broth (reserving the remaining 1 cup for another use). Simmer, stirring occasionally for 15 to 20 minutes.
6. Add shrimp to vegetable mixture and simmer, stirring occasionally until shrimp are just cooked through, about 3 minutes. Taste for seasoning and add salt and pepper if necessary.
7. To serve in shallow soup bowl, pack hot cooked jasmine rice into an oiled ½-cup ramekin, measuring cup or wine glass. Or you can spray inside of container with nonstick cooking spray then pack rice into it. Turn upside down in bottom of shallow soup bowl. Spoon shrimp and sauce around rice mold.
8. Garnish with light sprinkle of scallions and cilantro. Serve immediately.

Other suggestions:

bbq shrimp
shrimp cakes
shrimp corn dogs
shrimp creole
boiled shrimp
shrimp remoulade
shrimp salad
shrimp maison
shrimp bisque or shrimp and corn bisque
stuffed eggplant (get some crabmeat)
stuffed mirliton (get some crabmeat)
grilled shrimp poboys

Ask Otis for his shrimp sauce piquant recipe that he's been making every day for the past 2 weeks.

Has sort of a mild and smooth taste, but you can beef it up a bit if you like. A little chopped jalapeno would be just fine in it or cayenne. I put a little additional fresh lime on my bowl.

Don't throw away the heads if you don't use them. Make a stock for a future shrimp gumbo with the heads and shells.

The recipe I posted doesn't overpower the flavor of the shrimp. With shrimp as fresh as yours, I might stick to dishes that don't overpower the taste of the fresh shrimp.

What did you pay for those beauties?

quote:

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What did you pay for those beauties?

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$4/lb off the boat

Nice, I paid $5.50 / lb 4 hours from the coast from a Vietnamese shrimper who comes up this way every few weeks. I bought 20 lbs also, and planned to start a thread similar to this.

This is a Frank Davis Recipe - Very Good!

Shrimp Boiled in Butter

2 sticks real butter or margarine
1 cup coarsely chopped green onions
1 cup coarsely chopped bell peppers
1 cup coarsely chopped celery
2 cups coarsely chopped onions
8 cloves finely chopped garlic
2/3 cup diced carrots
5 lbs. headless shrimp (21-25 count)
2 bay leaves
1 Tbsp. salt
3 Tbsp. Frank Davis Seafood Seasoning
1 Tbsp. coarse-ground black pepper
2 tsp. crushed red pepper
3 Tbsp. sweet basil
2 Tbsp. paprika
3/4 cup cocktail sherry
Juice and zest of 1 lemon
Zest of 1 orange
3/4 cup finely chopped parsley

Start by preheating an 8-quart, heavy aluminum or cast iron Dutch oven over medium-high heat. Then drop in the butter or margarine and melt it down until it starts bubbling and foaming but do not let it burn!

Next, turn up the heat to high, add all the chopped vegetable seasonings (except the parsley) and cook them rapidly and continually in the melted butter for about ten minutes. You will notice that as the ingredients wilt the yellow tint of the butter will turn to a pale green color. That's the vegetable butter base. It's what makes this dish so savory!

Now drop in the raw shrimp, along with the bay leaves, salt, seafood seasoning, peppers, sweet basil, paprika, wine, lemon juice, and citrus zest and immediately stir everything together into the vegetable-butter mix so that every single shrimp is thoroughly coated. I suggest you stir for at least three minutes. Then once the shrimp are coated, cover the Dutch oven and cook still on high heat for about three to five minutes or so.

The next time you uncover the pot, you will notice a sauce beginning to form this is natural shrimp juice mixing with the vegetable butter. Stir again, and when you have everything mixed, taste the sauce for seasoning and make whatever adjustments you want. Now, cover the pot once more and cook for another three to five minutes (or until you begin to see the shrimp meat breaking away from the shells). Hint: a slight air-space will form along the dorsal (upper) part of the shrimp. That's your best indicator that they're done. Don't overcook or the shells will stick and the shrimp will be hard to peel!

Finally, remove the pot from the heat, put the cover back on, and let the shrimp 'steep' for about 10 minutes in the sauce to pick up the full flavor of the seasonings before you serve them.

Chef's Notes:

I suggest you serve the shrimp with a couple of boiled new potatoes or open-face over a six-inch piece of French bread (which, of course, you ladle well with the sauce), alongside an authentic tossed Italian salad made with extra virgin olive oil, tarragon vinegar, imported anchovies, and grated Romano cheese.

Variation: This dish may be prepared with heads-on as well as headless shrimp...but it should not be done with peeled shrimp. Peeled shrimp tend to become tough and rubbery when cooked this way.

To serve this dish as an elegant dinner party entree, remove the shrimp from the sauce, peel them and set them aside. Then strain the sauce, reheat it in a skillet to a gentle boil, and cream it with extra butter (or cornstarch mixed with chicken stock) until it thickens, shines, and glazes. When you're ready to eat, drop the peeled shrimp back into the hot sauce and serve them over creamed potatoes, rice or pasta.

Looks damn good. IWEI.