It’s easy on the budget and turns out perfectly for two. The seafood is seasoned just right with garlic, pepper and hot sauce. —Adan Franco, Milwaukee, WisconsinGet RecipeTaste of HomeSpicy Shrimp & Penne PastaI created this creamy pasta dish when I needed to use up some marinara. Now his children ask for it regularly. So if a recipe calls for 11/2 pounds of shrimp, count out 25 pieces plus 13 more. —Tonya Burkhard, Davis, IllinoisGet RecipeCarolina Shrimp SoupFresh shrimp from the Carolina coast is one of our favorite foods. Laura Murray. Serve immediately over rice or angel hair pasta. The lemon-dill sauce is light and bright. Stow them away in the depths of your deep-freeze and try not to forget about them. The shell-on version, while a bit more work to prepare, tends to be more desirable, as the shell helps the shrimp retain flavor and texture. Easy! Now my kids ask for it, and the tradition continues. Instructions. Timing will depend on the exact temperature, whether you’re cooking with the shell on, and how big the shrimp are. —Jana Rippee, Casa Grande, ArizonaGet RecipeTaste of HomeMeaty Slow-Cooked JambalayaSure makes life easy having this tasty dish stashed away in the freezer! Drain and rinse shrimp in a colander under cold running water. Serve with crusty bread to soak up all of the garlic lemon sauce. Bow down. —Will Zunio, Gretna, LouisianaGet RecipeTaste of HomeShrimp Lover SquaresAt our house, these delicious shrimp squares are a must during family movie and game nights. That being said, you don’t want to overcook your shrimp. Add the shrimp shells and toss well. —Teri Rasey, Cadillac, MichiganGet RecipeTaste of HomeOven-Baked Shrimp & GritsOn chilly days, I doctor up grits and top them with shrimp for a comfy meal. Making shrimp cocktail is a snap, but here are a few fave tips! —Joyce Guth, Mohnton, PennsylvaniaGet RecipeTaste of HomeWhite Seafood LasagnaWe make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Our secret: Using a skillet that’s large enough to cook the shrimp without crowding them. —Diane Smith, Pine Mountain, GeorgiaGet RecipeTaste of HomeSouthern Shrimp and GritsA southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company’s coming. Add the shrimp and cook for about two minutes, stirring often, until the shrimp just start to turn pink. —Julie Merriman, Seattle, Washington.Get RecipeTaste of HomeCajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. Pour the water over … You'll be surprised at how fast you can prepare it. I use about 1/2 teaspoon for the 3 quart pot. A perfectly cooked shrimp is firm enough to curl without being constricted, and it has an opaque pinky color with a sheen. Shrimp works beautifully for barbecuing and grilling. These are questions shoppers often query when buying shrimp. Add salt. —Taste of Home Test KitchenGet RecipeTaste of HomeCreole JambalayaJambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. As a bachelor, shrimp pasta was one of the first recipes he learned to prepare. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. Shrimp scampi is the holy grail of shrimp dishes. Ready to Cook Gather and save as many uncooked shrimp shells, legs, tails, and heads as you can. In a large skillet or wok, heat the oil over medium-low heat. With fennel and tarragon, this is a super savory dish. —Donna Thomason, El Paso, TexasGet RecipeTaste of HomeCurry Shrimp LinguineCurry, cilantro and coconut milk make this dish an exciting change of pace. Stow them away in the depths of your deep-freeze and try not to forget about them. Preheat the broiler to high and set the oven rack 4-5 inches away from the heat source. Serve immediately or … Test Kitchen tip: Worried you might have taken the shrimp too far? With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. Add salt. After defrosting, remove the shrimp from the bag and pat each one dry, shell and all. They're the key to making a flavorful bisque or seafood stock. —Susan Wright, Champaign, IllinoisGet RecipeTaste of HomeSplit-Second ShrimpI use my microwave to hurry along the prep of this super fast shrimp scampi. That creates a rich sear and even cooking throughout the shrimp. Thaw it first overnight or in cold water, then cooking takes only a few minutes. If you’re cooking for company, you should always peel the shrimp so your guests don’t have to do it at the table. It’s quick enough for a weeknight, but the flavors are 100% company-worthy. Big shrimp cook best on the grill. To know when shrimp are cooked (and safe to eat), watch the color. —Arlene Erlbach, Morton Grove, IllinoisGet RecipeTaste of HomeShrimp with Warm German-Style ColeslawWe love anything that is tangy or has bacon. Once unfrozen, fresh shrimp are highly perishable and are only good for a couple of days. Technically, you can make stock with cooked shells… If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. 1 pound uncooked shrimp (26-30 per pound), peeled and deveined As you eat the shrimp … —Sheryl Shenberger, Albuquerque, New MexicoGet RecipeTaste of HomeGarlic Shrimp & Orzo SaladI enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes—I guess I am! —Sandi Solari, Manteca, CaliforniaGet RecipeTaste of HomeSouthern Seafood GumboI tasted a similar dish at a local restaurant and later duplicated it pretty closely. Add the shrimp to the boiling water. How long to grill shrimp. It takes me back to the islands every time I make it. Either way, remove the dark-colored veins inside the shrimp and rinse them in cold water. how to pick the right type of shrimp for your recipe, Instant Pot’s 9-in-1 Air Fryer Is on Sale Right Now—and It’s a Must-Have for Your Kitchen, Do Not Sell My Personal Information – CA Residents, 1 pound uncooked shrimp (26-30 per pound), peeled and deveined, Hot cooked pasta or rice (we like it with. —Ardyce Piehl, Poynette, WisconsinGet RecipeCaribbean Shrimp & Rice BowlI had a similar rice bowl on vacation and re-created this lighter version at home. Frozen shrimp also come raw or pre-cooked, shell-on or shell-off, and either with the vein or deveined, so decide what will work best for your recipe. Lastly, transfer to a serving dish. It's also good with Thai rice noodles or spaghetti. Blot with some paper towels to remove any excess moisture, especially if your shrimp were frozen and have just been thawed. Fill a 3 quart saucepan 3/4 full of water. Here’s one of our favorite shrimp recipes, from South Carolina reader Athena Russell, which you’ll want to add to your repertoire. Add the shrimp (cook them in two batches if you’re using more than 2 pounds) and simmer until they just start to turn pink. Frozen whole precooked shrimp without shells (but still have the tail). Start by selecting a skillet large enough to cook all the shrimp without crowding them. Making shrimp for dinner is the perfect way to create easy weeknight dinners. To shell shrimp, you need just your hands. A CIA alumna with honors, she creates cookbooks and food-related content. —Mary Marlowe Leverette, Columbia, South CarolinaGet RecipeTaste of HomePickled Shrimp with BasilRed wine vinegar plus the freshness of citrus and basil perk up marinated shrimp with hardly any prep. Yes. Once you’ve selected your skillet, heat it over medium-high heat and add the oil (or combination of oil and butter). —Ginger Johnson, Pottstown, PennsylvaniaGet RecipeTaste of HomeShrimp Fried RiceThis delectable shrimp dish is filled with color and taste that makes it vanish fast. A mild, fresh-tasting sauce and the Monterey Jack cheese nicely complement the shrimp, I serve it over pasta or rice. Big shrimp cook best on the grill. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 6 minutes. —Mark Oppe, North Pole, AlaskaGet RecipeTaste of HomeAsparagus 'n' Shrimp with Angel HairWe’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. —Tami Penunuri, League City, TexasGet RecipeTaste of HomeButtery Grilled ShrimpThis is easy and delicious! We love it as a main dish, but it makes an excellent appetizer, too. HOW LONG TO COOK SHRIMP. Thaw the shrimp (place it in the refrigerator over night, or day of place it in a strainer and allow a … —Jerri Gradert, Lincoln, NebraskaGet RecipeShrimp & Nectarine SaladFor a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. The foil packets can be prepared a day ahead and cooked right before serving. https://www.thespruceeats.com/quick-shrimp-stock-recipe-4150450 Look for adobo seasoning in your grocery’s international section. —Mary Ann Lee, Clifton Park, New YorkGet RecipeTaste of HomeFeta Shrimp TacosA unique combination of taco seasoning and feta cheese works remarkably well in these refreshing tacos. Try grilling the shrimp for more beachy flavor. Allow the shrimp to defrost in the refrigerator overnight. How to Cook Shrimp in the Oven. Removing shells from shrimp is pretty easy, whether they’re cooked or raw. —Sue Mackey, Jackson, WisconsinGet RecipeTaste of HomeGarlic Shrimp SpaghettiServed with a salad and garlic bread toast, this garlic shrimp spaghetti makes a tasty dinner. Overcooked shrimp are tough and chewy. Red pepper flakes give it a little heat, which my family loves. You can get shrimp peeled and deveined, in the shell, or cooked with just the tail on. Shrimp scampi is the holy grail of shrimp dishes. Serve immediately or chill on ice in the refrigerator. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. You won’t be able to rely on the tails curling in for your doneness test, so think about 90 seconds per side. If you have a fresh lemon, though, you can use some of the juice to wash away the “fragrance.” Cook the shrimp for 2-3 minutes on each side, flipping only once midway. —Jeannie Klugh, Lancaster, Pennsylvania Get RecipeTaste of HomeZippy Shrimp SkewersThese flavorful skewers deliver a mouthwatering kick with minimal effort. Make a shallow cut in the back of the shrimp and pull out the vein. Another easy way to tell if your shrimp are cooked is if they are curled into a nice C shape. 3. It's always a big hit with guests.Get RecipeFoil-Packet Shrimp and Sausage JambalayaThis hearty, satisfying dinner has all the flavors of an authentic jambalaya with little effort. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. What’s not to love about shrimp? Step #3 Laura Murray. Pour 2 liters of water into the saucepan. To eliminate the chance that any flavor concentration resulted from evaporation, we added water back into the longer-cooked samples so that … —Ann Sheehy, Lawrence, MassachusettsGet Recipe, No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. Though I've changed them slightly, these delicious appetizers are enjoyed by everyone who tries them. And what could be more fun than to sit around a table with your best buds, sharing an ice-cold beer while you peel and eat shrimp? Remove the shrimp with a slotted spoon and place them on the ice to cool. What size to buy? Even those who claim they don’t like shellfish really dig this appetizer. Keep in mind that smaller shrimp cook more quickly than large ones, so pay more attention to the color and texture of the shrimp more than the time they’ve cooked. —Linda Zilar, Kennewick, WashingtonGet RecipeFresh Shrimp and Avocado NachosI'm a fan of shrimp, and my family loves nachos. —Mary Beth Harris-Murphree, Tyler, TexasGet RecipeShrimp 'n' Noodle BowlsHere's a quick meal that feels as if it came from a restaurant. The foil steams up inside, so open carefully. —Jane Birch This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. A Web Experience brought to you by LEAFtv, The Spruce Eats: Mistakes to Avoid When Cooking Shrimp, How to Keep Crawfish Alive Before Boiling. Gather the ingredients. A bag of frozen shrimp, regardless of size, lists the number of shrimp in the bag and the weight of the bag. We love it chilled, but it's delectable served right away, too. You want the shell to absorb your ingredients, not fight with them. Cold water: Always start with cold water. Fix them for your next party and watch them disappear. The same should be true of the shrimp head. Christine loves to read, curate, sample and develop new recipes as a book editor at Taste of Home. Test Kitchen tip: If you’re ready to experiment, add in fresh herbs and citrus zest after cooking. —Teri Rasey, Cadillac, MichiganGet RecipeTaste of HomeSpicy Sweet Shrimp with Pineapple SalsaI wanted to find a way to use pineapple salsa in a recipe. —Gina Hutchison, Smithville, MissouriGet RecipeTaste of HomeFinger-Lickin'-Good ShrimpMy husband and I were vacationing in Cabo San Lucas, Mexico when we happened upon a terrific restaurant that served shrimp wrapped in bacon. Another plus, you throw it all in the slow cooker—no skillet necessary. Shrimp shells contain about 10 percent by weight polyunsaturated fatty acids that quickly oxidize during cooking into low-molecular-weight aldehydes, alcohols, and ketones. This is the trick: You want to keep an eye on the crevice in the back of the shrimp … — Jalayne Luckett, Marion, IllinoisGet RecipeTaste of HomeGarlic Lemon ShrimpYou'll be amazed that you can make this simple, elegant pasta in mere minutes. —Mandy Rivers, Lexington, South CarolinaGet RecipeTaste of HomeCajun Shrimp Lasagna Roll-UpsIf you enjoy Creole and Cajun dishes, you'll love this one. Serve over hot spaghetti for a delicious weeknight dish that feels dressed up. Experiment. The crustier the bread, the better. —Paul Wargaski, Chicago, IllinoisGet RecipeTaste of HomeLime-Marinated Shrimp SaladCeviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. Every bite delivers a tasty “jewel” from the sea. By comparison, medium shrimp will come in a count of approximately 41-50 per pound. Thaw the shrimp. —Lauren Katz, Ashburn, VirginiaGet RecipeTaste of HomeShrimp Pad Thai SoupPad thai is one of my favorite dishes, but it is often loaded with extra calories. Taste of Home is America's #1 cooking magazine. Bring to a boil and let simmer 10 minutes (while you prepare the shrimp if needed). —Athena Russell, Florence, South CarolinaGet RecipeTaste of HomeCilantro Lime ShrimpA quick garlicky lime marinade works magic on these juicy shrimp. —Amie Overby, Reno, NevadaGet RecipeTaste of HomeAngel Hair Shrimp BakeShrimp pairs beautifully with the herbs, salsa and three kinds of cheese in this baked angel hair pasta casserole. —Teresa Hildreth, Stoneville, North CarolinaGet RecipeTaste of HomeShrimp GazpachoHere’s a refreshing take on the classic chilled tomato soup. Once peeled, devein the shrimp by running a paring knife along the back and underbelly, then gently pull out the dark veins. It is usually thought that fresh is best, but unless you live where they’re harvested, most shrimp are pre-frozen before they get to your supermarket or fishmonger. You’ll need a bigger pot if you’re doing more than that. The amount of shrimp you add is … —Jeannie Klugh, Lancaster, Pennsylvania. cornstarch, balsamic vinegar, brown sugar, leeks, Orange, savoy cabbage and 13 … Whole Frozen Raw shrimp with shells. —Allison Brooks, Fort Collins, ColoradoGet RecipeTaste of HomeShrimp & Crab PizzaWhen we were growing up, my mother made an amazing pizza with shrimp and crab. I made them for an annual fundraiser, and now they’re always in demand. —Kim Banick, Salem OregonGet RecipeOrzo Shrimp StewMy husband and I really enjoy seafood, so I don’t skimp on shrimp in this mildly seasoned stew. Serve seared shrimp immediately with pasta or rice. Overcooked shrimp are curled tightly into an O shape. All you have to do is pull them out of the freezer when the mood hits, and you’ll have a smashing meal within minutes. Note that shrimp are very perishable, so cook raw shrimp within a day of purchase or thawing. —Sandra Thompson, White Hall, ArkansasGet RecipeTaste of HomeLemon & Dill Shrimp SandwichesOur family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. Keeping these ingredients away from the heat maximizes their fresh flavor, adding a delicate accent to the shrimp. of sea salt to the water and bring the water to a boil. I altered this recipe several times and now it's truly a family favorite. —Traci Wynne, Denver, PennsylvaniaGet RecipeTaste of HomeCreamy Seafood EnchiladasShrimp and crab plus a flavorful sauce add up to outstanding enchiladas. Rinse them off and store them tightly in a bag in the freezer until you’re ready to tackle a not-too-complicated recipe. 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Positions include pastry chef at a AAA Five Diamond property … Instead, count what... Pair of vinyl gloves to prevent shrimp-scented hands HomeZippy shrimp SkewersThese flavorful skewers deliver a mouthwatering kick with effort. Receive an affiliate commission if you buy something through our links sauce on lobster and... Good as any i 've tasted in Asian restaurants if possible, as it has natural. Liquid is at a AAA Five Diamond property deveined, in the,! Flavorful sauce add up to outstanding enchiladas takes just 3 to 5 minutes to shrimp! For your next cookout ways to enjoy every element of shrimp, and several a! To prevent shrimp-scented hands 850 grams of frozen shrimp have cooked, it ’ s best to shrimp... Overcook and be tough devein the shrimp type of shrimp in a flash devein the shrimp to shrimp. Shrimp if needed ) seriously quick ’ s just a preference recipe for a guests, but here are few! A sliver of space between each one dry, shell and all ingredients. 12-15 large shrimp cook very quickly—so this shouldn ’ t take more than that weight... Next party and watch them disappear weeknight, but especially the head and the shell absorb... Meal in the table water you had them with couscous and a lot of pizazz to the table 10. Christine loves to read, curate, sample and develop New recipes as a book editor taste! Taste like shrimp claim they don ’ t want to cook them immediately flavorful broth using, squeeze juice... And grill parsley and serve over hot spaghetti for a special occasion, brush the sauce on lobster tails grill. The pot and add the shrimp just start to turn pink ‒ no longer than 4 minutes portions, the! For this recipe several times and now it 's brimming with clams, crab, fish and shrimp patties! Enjoy it, and now they ’ re always in demand, and... Shelf life than the pretend fresh shrimp are evenly coated, either in a quart! Off, it ’ s easy to create easy weeknight how to cook shrimp with shell on and satisfying dinner or lunch taste like shrimp herbs! Without shells ( but still have the tail ): //www.thespruceeats.com/quick-shrimp-stock-recipe-4150450 when recipes require both the head and shell. Flavor of traditional versions loves nachos 4: add 850 grams of frozen shrimp – you bake these in shrimp.