Favorite Shrimp recipes ???

Sorry I like mine naked. Steamed. Not even Old Bay on them. My wife saves the shells and makes a shrimp broth out of them for seafood soups or stir fries.

Wrap some bacon around one and cook in oven until done. Bar-b-que them New Orleans style.

I love this recipe. Very simple but quite tasty and filling:

Guy Fieri's Shrimp Tacos

Any way you want to cook 'em they are good. Just let me know when and where.

Two recipes not cooked often are Coconut shrimp and stuffed shrimp with crab.

Try those.

Cajun dishes with shrimp whether its gumbo or jambalaya; grilled, thrilled or drilled (skewered); steamed, creamed, or stuffed. Shrimp is always good. Shrimp fettuccini Alfredo is good on cool nights or for breakfast.

Shrimp Dejon

1-2 pounds of shrimp, raw, peeled, deviened.
1/3 cup celery, medium/ fine chopped
1/3 cup parsley, medium / fine chopped
1 bay leaf
½ ts paprika
2 Tb dried onion flakes
Salt, a hand full
¾ pound of snail butter, see below

Cooked wild rice mixture per number of guests

Big pot of water. Add a good amount of salt, bay leaf, one or two tablespoons of dried onion flakes, about a third to a half cup of chopped medium/ fine; celery (or one tablespoon celery seeds), fresh parsley (or one tbs dried parsley) and paprika ( 1/2 ts). Hard boil water for a few minutes.

Drop in all the divined & peeled raw shrimp (one to two pounds). Cook about one to three minutes on high heat. This is tricky, many "depends" here, need the center of the shrimp NOT cooked at this time. Depends are how big are they or are they thawed all the way. Doing is the only answer. Cooked less is better. Broiling is supposed to finish the cooking process.

Pour all into a strainer. Place shrimp flat in to a glass oven pan. Take contents of strainer and sprinkle over the shrimp. Discard bay leaf.

Slice off 1/8 inch thick chips of snail butter and place side by side till you have covered the entire pan of shrimp. Some butter may very well be left over. Use more of it or freeze it.

Slow broil (one shelf down from top) the shrimp giving the snail butter time to melt and the bread crumbs time to brown. When served I put the pan on to the table with one end raised a little. So the butter can be scooped up and drizzled over the rice as desired. Serve with wild rice mix & mushrooms. Salad optional....

My Snail Butter

¾ pound salted butter
1/4 cup unseasoned bread crumbs (I think)
5 cloves garlic, crushed, large ones are better
½ cup parsley, fine chopped
Wax paper

With butter at room temperature, cut butter into small chunks.
Add the other items and hand mix well.
Place mixture on to a sheet of wax paper and form into about a 2 inch diameter roll covered with wax paper. I lay the butter out and bring the sides of the wax paper up and start rolling it by hand on the counter.
Fold wax paper to seal the roll & put into the freezer for an hour or longer. This can stay frozen for several months.

Peel them, then grill them with lots of butter and garlic.

I'm going to try some of the other recipes listed.

I love em grilled with lots of butter and garlic!

Cut into smaller pieces Green onions, peppers, celery, water chestnuts, parsley a little salt ,in a little butter for a bit til not quite tender, add peeled shrimp, except tails, and cook a few minutes before they start to get tough and veggies are just tender. Serve over buttered rice, with corn bread sticks, corn on the cob and sliced good tomatoes.
I don't know the count per pound,I'd have to ask wife, but generally we get ones large enough that they get eaten by holding the tail. We have used the smaller ones and just eat them with the veggies and rice but they don't seem the same.
Don't plan on desert afterwards unless you loosen your belt a long way.
I always try to find Shrimp from our Atlantic. Just me but I think they are better.

This is the easy and fast method:

Bloody Mary Shrimp Boil

1/4 tsp oil
1/4 tsp of hot or sweet smoked paprika
1/4 each of a whole pepper; finely chopped yellow and red
2 ribs grated or minced celery stalks
1 seeded and minced jalapeno pepper(seed and rib if you don't want additional heat)
4-6 chopped scallions
2 tsp bottled horseradish ;1/2 tsp if fresh(optional)
1-2 lb of shrimps, de-veined but NOT shelled preferable but OK if you prefer shelled.
1 bottle of Tabasco's Extra Spicy Bloody Mary mix

Heat oil in pan over medium low fire. Add paprika then add next 4-5 ingredients when paprika is fragrant. Raise fire to medium and when onions become translucent add bloody mary mix and bring to fast simmer. Upon simmer add shrimp and remove from heat covered for about 4 mins.

Serve immediately or chill.