Belgourmet's World Famous Shrimp Recipes
Shrimp Recipes - Shrimp Recipe

Garlic Shrimp Recipes

36 large shrimp
18 Nature Sweet Tomatoes
3 garlic cloves, minced (for marinade)
3/4 tsp. salt
3/4 tsp. ground pepper
3 T. white vinegar
2 T. olive oil
1/4 cup butter
12 garlic cloves, minced (for dish)
2 T. fresh lime juice
3 cups wild rice, prepared
6 sprigs parsley
3 lime wedges

1. Shell, devein and butterfly shrimp. Cut tomatoes in half.
2. Mix garlic for marinade, salt, pepper, and vinegar together in
bowl. Add shrimp and tomatoes. Marinate for 30 minutes, stirring
3. Heat the oil and buter in a skillet over medium heat. Add the
remaining garlic and saute until golden brown, about one minute. Add
the shrimp and the tomato mixture (undrained). Cook for 1-2 minutes
or until the shrimp are opaque. Sprinkle with the lime juice and
remove from heat.
4. Add 1 cup of rice to 3 serving plates. Add 1 cup shrimp with juice
to each serving. Garnish each plate with 2 sprigs of parsley and 1
lime wedge.

Yield: 4 Servings

1 ts Olive oil
2 tb Slivered garlic
1/2 ts Crushed red pepper flakes
1/2 lb Lg shrimp, peeled, deveined
1/2 lb Bay scallops
1/2 ts Paprika
4 tb Chicken broth
1 ts Fresh lime juice
1/2 c Finely chopped fresh
-italian parsley
Salt and pepper

In a large heavy skillet, heat the oil over medium heat. Add the
garlic and saute until it begins to brown. Remove the garlic with a
slotted spoon and set aside. Add the pepper flakes to the skillet
and increase the heat to medium high. Add the garlic, shrimp, scallops,
and paprika. Saute for 1-2 minutes, stirring constantly. Add the
chicken broth and cook for 1 minute. Remove the shrimp and scallops
with a slotted spoon, place on a platter; set aside and keep warm.
Add the lime juice, parsley, and salt and pepper to taste to the pan
and just heat through. Pour the sauce over the shrimp and scallops
and serve immediately.

Fried Shrimp Recipes

1 cup all purpose flour
1/2 tsp. Sugar
1 large egg, beaten
1 cup ice water
2 Tbsp Vegetable oil
Salt, pepper, onion powder, garlic powder, red pepper to taste
1/4 tsp. Tabasco
2 lbs. large shrimp, peeled and deveined
vegetable oil for frying

Combine the flour, sugar, egg, ice water, 2 Tbsp Vegetable oil, salt,
cayenne and sauce in a bowl. Cover and chill for 30 minutes. Pat the
shrimp dry with paper towels and dip in the batter. Heat the vegetable
oil in a deep, heavy pot or electric fryer to 350:. Fry the shrimp, in
small batches, in the hot oil until golden brown. Drain on paper towels.

Shrimp Etoufee

1/2 cup (1 sticks) of butter
1 medium onion, chopped
1/2 green pepper, chopped
2 lbs. shrimp, peeled
salt, pepper, onion powder, garlic powder and cayenne pepper to taste
2 cloves garlic, minced
2 cups water
3 Tbsp Finely sifted all purpose flour
2 Tbsp Chopped parsley
2 Tbsp Onion tops

On low heat, melt butter in a deep, thick aluminum chicken frying pan.
Add chopped onion and green pepper. Saute until onions are clear in color, at least 10 minutes. Season shrimp. Add seasoned shrimp, garlic, and water.
Cook slowly. As water cooks down, add a tsp. Of flour @ a time and stir
until color of sauce turns a golden brown. Cook until shrimp are soft
to the bite. Serve on rice. Garnish with onion tops and parsley if desired.
Serves 4.

Shrimp and Crawfish Creamy Chili

1/2 cup finely chopped onions
2 Tbsp. minced garlic
1 cup fine chopped Roma tomatoes
2 Tbsp. chopped jalapeno peppers
1 lb. chopped peeled shrimp
1 lb. peeled crawfish tails
1 qt. heavy whipping cream
2 Tbsp sugar
1 oz. chopped cilantro
1 oz. cumin
3 oz. chili powder
2 Tbsp. salt

Saute onions, garlic, Roma tomatoes, jalapeno peppers for 2 minutes on high heat. Add shrimp and crawfish for 3-5 minutes. Add heavy whipping cream, sugar, cilantro, cumin, chili powder and salt. Let cook for 15 minutes.
Can be served over rice or pasta.
Note: If crawfish aren't available where you are, you could substitute
an additional pound of shrimp.

Tiger Shrimp in Spicy Sauce Recipe

2 tablespoons vegetable oil
1/2 stick butter
1 garlic clove, finely minced
1/4 teaspoon ginger root, finely minced
1/2 teaspoon chili paste
2 pounds jumbo shrimp, cleaned and deveined
juice of 2 limes lettuce greens

1. Heat oil and butter in a skillet until hot. Sauté the garlic, ginger, chili paste and shrimp until shrimp starts to turn pink about 5 minutes.
2. Add the lime juice. Serve over a bed of lettuce greens. Serves 4.

Shrimp and Snow Pea Stir-Fry Recipe

This colorful stir-fry cooks in minutes. Substitute chicken or scallops for the shrimp if you like.


1 small head fresh broccoli
1/2 head fresh cauliflower, about 12 ounces
2 carrots
1 large red bell pepper
1 to 1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons peanut oil, or canola oil, plus more if needed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 cup chicken stock
1 pound fresh snow peas, trimmed if necessary
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
Pinch or more hot red pepper flakes, optional
2 cups hot cooked white rice

Trim the broccoli and cauliflower. Reserve the stalks for another use. Slice the florets into small but recognizable pieces. Set aside.

Peel the carrots and then slice them into disks. Halve the pepper, remove the stems, seeds, and membranes. Slice the pepper into matchsticks. Set aside.

Peel and devein the shrimp by removing the black membrane that runs the length of the shrimp. Slice any shrimp that seems larger than the others so that all are approximately the same size.

Heat a wok, deep skillet, or sauté pan over high heat. When hot, pour the oil into the pan and let it get hot. When the oil shimmers, toss the garlic and ginger into the wok and stir fry for about 20 seconds. or until fragrant. Do not let thegarlic color.

Add the shrimp and stir fry for 1 to 2 minutes or just until they begin to turn pink.

Using a slotted spoon, remove the shrimp from the wok.

Add a tablespoon of chicken stock to the wok with the broccoli, cauliflower, and carrots. Add a little more oil to the pan if needed. Stir fry for 3 to 4 minutes or until the vegetables are crisp-tender. Push the vegetables up the sides of the wok.
Add another tablespoon of stock to the wok. Add the peppers and stir fry from about 1 minute until they begin to soften.

Return the shrimp to the wok, add the snow peas, push the other vegetables to the center of the wok, and stir fry all the ingredients for about 1 minute until the shrimp is cooked through.

Add the remaining broth, the soy sauce, and the sesame oil. Season with hot red pepper flakes, if desired. Stir fry for about 30 seconds or until very hot.

Serve immediately over hot rice.

Pasta with Shrimp and Artichokes Recipe

1 Tbsp. olive oil
1 red onion, sliced
1/2 tsp. garlic, chopped
2 tomatoes, chopped
Salt and pepper
1/2 lb. peeled shrimp
1 can artichoke hearts, drained
1/2 lb. pasta, cooked
Fresh parsley, chopped
Grated Parmesan cheese

Saute onions until tender, add garlic and cook 2 more minutes. Add
tomatoes, salt and pepper and heat 5 minutes. Reduce heat, add shrimp and simmer until they are pink. Add artichokes and heat through. Toss pasta until the sauce is blended.


Ingredients for 4 Servings

1 tbsp Vegetable oil
1 cup (1 small) chopped onion
1 cup (1 small) chopped green bell pepper
1 clove Garlic, finely chopped
1 1/4 cups (10-ounce can) ORTEGA® Enchilada Sauce with Green Chiles &
Onion, divided
1/2 lbs Cooked bay shrimp
1/4 cup Vegetable oil
8 (6-inch) corn tortillas
1 1/2 cups (6 ounces) SARGENTO® Fancy Shredded Monterey Jack or
ChefStyle Shredded Mozzarella Cheese, divided
Sliced red bell pepper (optional)


1. HEAT 1 tablespoon vegetable oil in medium skillet over medium-high
2. Add onion, bell pepper and garlic; cook, stirring occasionally, for
3 to 4 minutes or until vegetables are tender.
3. Add 1/4 cup enchilada sauce and shrimp.
4. Cook for 2 minutes or until heated through.
5. Pour remaining enchilada sauce in small skillet; heat until warm.
6. HEAT 1/4 cup vegetable oil in separate small skillet over
medium-high heat for 2 to 3 minutes.
7. Pass tortillas, using tongs, through oil to soften.
8. Place on paper towels to soak.
9. Pass tortillas through enchilada sauce.
10. SPOON 1/4 cup shrimp mixture down center of each tortilla; sprinkle with 1 tablespoon cheese.
11. Roll up.
12. Place seam-side down on microwave-safe platter or baking dish.
13. Top with remaining enchilada sauce.
14. Sprinkle with remaining cheese.
15. Bake in preheated 350° F. oven for 5 to 8 minutes or microwave on
HIGH (100%) power for 2 to 3 minutes or until heated through and cheese is melted.
16. Top with bell pepper slices.

Shrimps Recipes

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