6 easy shrimp recipes including peel ‘n’ eat and shrimp tacos

Do you like shrimp? You’re not alone. If you can’t do without America’s favorite crustaceans, here are six easy ways to cook them for dinner. Click on the photos for the recipes.

Hungry cat’s peel and eat shrimp

Los Angeles Times

If you don’t mind getting your hands dirty at dinner, try the Peel & Eat Shrimp Recipe that Hungry Cat Chef David Lentz shared with us a few years ago – Mexican Big White Shrimp Steamed in a reduction of spicy beer. They take an hour or two to marinate, so you will need to plan ahead, but once the dish is done, it will only take you about half an hour – a lot of time to spread the newspaper on the table and ready a stack of towels.

Capellini al gamberetti from Naples

Ricardo DeAratanha / Los Angeles Times

With big shrimp, tomatoes, mushrooms, garlic and a pinch of fresh parsley, dinner doesn’t get any easier than this pasta dish – capellini al gamberetti – from Restaurant Napoli in Loma Linda.

Slow poached shrimp

Allen J. Schaben / Los Angeles Times

Only a handful of ingredients are used in this simple recipe. The shrimp and all the flavors are combined in a resealable bag and slowly poached for maximum flavor, while keeping the shrimp tender and moist. Serve it on a bed of rice.

Black and red pepper shrimps

Al Seib / Los Angeles Times

As good as the simply spiced shrimp are in this dish, don’t forget the butter sauce. Serve this simple dinner with lots of crusty bread and a big stack of napkins.

Grilled shrimp skewers with charmoula

Glenn Koenig / Los Angeles Times

Make a quick batch of charmoula (a North African sauce), then marinate jumbo shrimp to infuse the flavor – the recipe calls for a few hours of marinating, but you can get the flavor you need in about 30 minutes. Rack the shrimp, grill them for a few minutes on each side and you’re done. Serve the rest of the charmoula at the table.

Shrimp Tacos with Pumpkin Seed Sauce

Los Angeles Times

The plump shrimp are cooked in a sauce flavored with grilled pumpkin seeds, olive oil, garlic, jalapeño peppers and fresh cilantro. Serve the shrimp on tacos, with grated jicama and cilantro sour cream.

Do you like to cook as much as I do? Follow me on Twitter: @noellecarter.

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