Sensational Shrimp Recipes

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Steps:

• Tips & Tricks: The trick to great shrimp is to not use too much water when boiling them, season the water well and DO NOT RINSE them after boiling or you'll wash away all the flavor !
• Estimate how much water you will need to cover the shrimp. If you find that there is too much water after dumping the shrimp in the water, ladle out the excess. Remember, all you need is enough to cover the shrimp to keep the flavors strong.
• Boil water with seasonings, celery tops, bay leaf(s) and vinegar. Careful not to boil over!
• In the mean time prepare a large bowl of ice water and have 2 (med - large) zip lock bags handy for the shrimp, one bag inside the other.
• When seasoned water reaches a full boil, add the shrimp. Continue on high heat until the shrimp turn opaque & pink and tails begin to curl, this will only take approximately 5-7 minutes, depending on the size of the shrimp. After boiling is complete, prepare to remove from water but DO NOT RINSE, or you will rinse away all teh good flavors!
• Quickly remove the shrimp with a large slotted spoon and place into DOUBLE zip lock bag, close securely. Place the bags of shrimp in the ice water bath to halt the cooking, being careful not to let any water seep into the bags. I like to put a plate over the bags to keep them submerged while they cool. Turn the bags over a time or 2 to insure shrimp are getting cooled down.
• Once shrimp have chilled, place in the fridge until ready to use. Chill in fridge for a minimum of 2 hours before serving.

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with assorted cut-up vegetables, rice cakes or bread slices.

Steps:

• Bring 2 cups water with 1 teaspoon salt, 1 teaspoon lemmon juice & dash of black pepper to boil in a medium saucepan and add the shrimp.
• When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes.
• Drain, peel and devein.
• Place the shrimp in processor and pulse about 8-10 times, until finely chopped but not mushy.
• Mix together cream cheese, mayonnaise, green onions, mustard, pinch of black pepper and hot sauce, if using; in a bowl mix, until well combined - then stir in shrimp.
• Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang.
• Place the shrimp mixture into the mold, packing tightly with a spatula.
• Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.
• When ready to serve, unwrap the overhang and invert the mold onto a plate.
• Remove the plastic wrap.
• Garnish with parsley and lemon slices.
• Allow to come to room temperature before serving with water crackers or any other favorite snack cracker.

Steps:

• In medium bowl, combine cream cheese and miracle whip; mix well.
• Stir in remaining ingredients.
• Cover; refrigerate 2-3 hours for flavors to blend.
• Serve with crackers.