Quick lists:  the many ways to prepare Gulf shrimp

We’re going to have shrimp on sale this weekend – BIG shrimp.   Oh, joy!   I just love shrimp – especially big, plump, pink Gulf shrimp.  Don’t you?  Can’t get enough of it.

Yet when I’m tired at the end of a long day, I forget just how many ways there are to fix my favorite shellfish – many of them quick and easy.  Sometimes you just need a short list you can choose from to get you going in the kitchen.  Or maybe you just need a little inspiration?  No problem:  here’s a starter list.  See how many of your own favorites you can add to it – and don’t forget to share the list with your fellow foodies!

ps – Before you panic, a few of these recipes are already on this blog.  More will be posted in future, so hang in there and you’ll pick them up one by one in no time.

  • Chicago-style Shrimp de Jonghe
  • Shrimp Creole
  • Lemon-butter sautéed shrimp
  • Shrimp Alfredo over fettucine or tagliatelle
  • Greek-style shrimp with feta and tomatoes (Shrimp Tourkolimano)
  • Tom yam goong (spicy Thai shrimp and coconut milk soup)
  • Chinese gold coin shrimp cakes (the better version of shrimp toast)*
  • Shrimp scampi
  • Shrimp ‘soup’ dumplings
  • Classic shrimp cocktail
  • Mexican shrimp cocktail with salsa
  • Shrimp shu mai (dim sum ‘purses’)
  • Shrimp Remoulade over baby mixed greens
  • New Orleans style ‘barbecue’ shrimp
  • Jambalaya
  • Shrimp fried rice
  • Shrimp and sausage gumbo
  • Shrimp étouffée  (Cajun smothered shrimp)
  • Spicy stir-fried shrimp
  • Sweet and sour shrimp
  • Shrimp and corn chowder
  • Curried shrimp in coconut milk
  • Phoenix-tail shrimp (classic Chinese deep-fried shrimp)*
  • Carolina-style shrimp and grits
  • Sesame-coated deep-fried shrimp balls
  • Scallion and ginger explosion shrimp*
  • Spicy Thai grapefruit salad with prawns
  • Yuan Yang (aka ‘lovebirds’ – Chinese red and white shrimp with green snow peas)
  • Malaysian shrimp spring rolls
  • Chinese shrimp egg rolls
  • Indonesian shrimp satay/saté
  • Taiwanese spicy-battered shrimp fritters*
  • New Orleans boiled peel-and-eat shrimp
  • Shrimp bisque
  • Firecracker shrimp
  • Danish-style cold dilled shrimp
  • Shrimp ceviche

* as described in Barbara Tropp’s The Modern Art of Chinese Cooking (William Morrow & Co., 1982)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s