Seviche-Style Shrimp and Avocado Tacos

3 limes
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
12 (6-inch) corn tortillas



Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.

Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.





--Adapted from Cooking Light magazine

Gnocchi with Shrimp, Asparagus and Pesto

I used bottled pesto in this, but I've included the pesto recipe if you prefer to make your own.

2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt



Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.



--Adapted from Cooking Light magazine

Old Bay Shrimp Salad

3 quarts water
1/4 cup Old Bay seasoning
2 pounds unpeeled, medium-size fresh shrimp
1/2 cup finely chopped celery
1/3 cup finely chopped green onion
1/3 cup light mayonnaise
1 tablespoon lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon seasoned pepper
8 green leaf lettuce leaves (optional)
Assorted crackers (optional)


Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.

Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.






--Adapted from Southern Living magazine

Saffron Shrimp with Fennel Seeds

1 cup dry white wine
1 tablespoon fennel seeds
1/2 teaspoon saffron threads
1/2 teaspoon salt
2 garlic cloves, minced
2 pounds large shrimp, peeled and deveined
1/4 cup chopped fresh flat-leaf parsley or cilantro


Combine first 5 ingredients in a large nonstick skillet; bring to a boil. Cook 5 minutes; add shrimp. Cover and cook 2 minutes or until shrimp are done, stirring occasionally. Spoon mixture into a bowl, and chill. Stir in parsley before serving.




--Adapted from Cooking Light magazine

Barbecued Lime Shrimp and Corn

1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 tablespoons sugar
1 teaspoon ground coriander seeds
1/4 teaspoon black pepper
2 ears corn, each cut crosswise into 4 pieces
1 1/2 pounds large shrimp, peeled and deveined




Place lime mixture, corn, and shrimp in baking dish; cover with foil. Place in a 450° oven; cook 10 minutes. Remove foil cover and cook 10 minutes or until shrimp are fully cooked.





--Adapted from Cooking Light magazine

Shrimp and Cucumber Tea Sandwiches

1/3 cup minced green onions
1/4 cup tub-style light cream cheese, softened
1/4 cup light mayonnaise
1/4 cup plain low-fat yogurt
1 teaspoon fresh dill
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
6 (1 1/2-ounce) French bread rolls
1 1/2 pounds large shrimp, cooked and peeled
1 cup thinly sliced cucumber
6 curly leaf lettuce leaves


Combine first 7 ingredients in a bowl. Cut rolls in half horizontally. Spread the cream cheese mixture over cut sides of rolls; arrange shrimp on bottom halves of rolls. Arrange the cucumber evenly over shrimp; top with lettuce leaves and roll tops.




--Adapted from Cooking Light magazine

Black Pepper Shrimp

I saved this recipe in 2004. I have no idea why it took me 5 years to make it. This is one of the best shrimp recipes I have run across. Serve with a salad and french bread.



2 pounds fresh shrimp, unpeeled
8 tablespoons (1 stick) butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper
1 tablespoon chives
1 tablespoon dried parsley



Preheat oven to 450 degrees F.

Wash and drain shrimp, and place in a shallow baking pan.

In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Add the chives and parsley. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered.

Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again. You must use a heavy hand with the pepper.




--Adapted from Paula Deen

Tropical Shrimp Salad

This was pretty good. It made for a nice change from the traditional.


1/2 lb cooked shrimp, peeled and deveined. Tails off.
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chiles
1 tablespoon lemon juice
1 teaspoon chili powder
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained
Salt, to taste.




Combine all ingredients. Cover and chill for at least 2 hours.






--Adapted from Cooking Light magazine

Creole Shrimp Remoulade over Baby Arugula

Shrimp:
4 cups water
2 tablespoons crushed red pepper
1 teaspoon mustard seeds
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1 bay leaf
1 pound medium shrimp, peeled and deveined


Sauce:
1/4 cup thinly sliced green onions
2 tablespoons reduced-fat mayonnaise
1 tablespoon Creole mustard
1 tablespoon ketchup
1 teaspoon white wine vinegar
1 teaspoon olive oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/8 teaspoon kosher salt

4 cups baby arugula



To prepare shrimp, combine the first 6 ingredients in a large saucepan; bring to a boil. Add shrimp; cook 2 minutes. Drain; rinse with cold water until cool. Drain; discard bay leaf.


To prepare sauce, combine green onions and next 8 ingredients (through 1/8 teaspoon salt) in a large bowl; add shrimp, tossing to coat. Cover; chill 20 minutes. Arrange 1 cup arugula on each of 4 salad plates; top each serving with 1/2 cup shrimp mixture.



--Adapted from Cooking Light magazine

Cheesy Shrimp and Grits

Very good.


3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced



Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.

Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.

Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.




--Adapted from Cooking Light magazine

Lemon Basil Shrimp and Pasta

One of the best summer pasta dishes.


3 quarts water
8 ounces uncooked spaghetti
1 pound peeled and deveined large shrimp
1/4 cup chopped fresh basil
3 tablespoons drained capers
3 tablespoons extravirgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups baby spinach


Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.


--Adapted from Cooking Light magazine

Basic Cocktail Shrimp

This one of the better shrimp recipes I've run across.


32 shell-on (21 to 25 count) tiger shrimp
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice

Devein shrimp, but leave the shells on.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.



--Adapted from Alton Brown

Brandied Shrimp

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 garlic cloves, finely minced
1 pound medium shrimp, peeled and deveined
2 teaspoons Worcestershire sauce
1/8 teaspoon hot sauce (recommended: Tabasco)
Salt and fresh black pepper
1/3 cup ketchup
1 tablespoon chopped fresh oregano leaves
2 tablespoons brandy
2 tablespoons chopped flat-leaf parsley


Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes. Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve.



--Adapted from Ingrid Hoffman

Crooks Corner Shrimp and Grits

Crooks Corner is one of the best restaurants in Chapel Hill, and has a special place in my heart. This is the recipe for their signature dish, as printed in Southern Living.

2 cups water
1 (14-ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
3 bacon slices
1 pound medium-size shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup all-purpose flour
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 cup low-sodium, fat-free chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
Lemon wedges

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Sprinkle shrimp with pepper and salt; dredge in flour.

Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.

--Adapted from Bill Neal and Southern Living magazine

Soba Noodles with Shrimp

This is a great recipe for precooked frozen shrimp. This recipe is great when served immediately or when chilled and served the next day.

4 ounces uncooked soba (buckwheat) noodles
6 cups water
1 cup shredded carrot
2 tablespoon rice vinegar
2 teaspoon dark sesame oil
2 teaspoon low-sodium soy sauce
1 teaspoon chili garlic sauce
1/4 teaspoon sugar
1 cup chopped cooked shrimp (about 3 ounces)
1/2 cup thinly sliced green onions
2 tablespoon chopped fresh cilantro

Bring 6 cups water to a boil in a medium saucepan. Add noodles; cook 4 minutes. Add carrot to noodles in pan; cook 2 minutes or until noodles are done. Drain.

Combine vinegar, oil, soy sauce, garlic sauce, and sugar in a medium bowl, stirring with a whisk. Add noodle mixture, shrimp, onions, and cilantro; toss to coat. Cover and chill.

--Adapted from Cooking Light magazine

Shrimp Summer Rolls

These are great because you can buy the frozen already-cooked shrimp. Simply thaw and use.

Don't be intimidated by the rice paper. You will mess up the first couple, but once you get the hang of it, they come together easily. To soak the paper, I usually use a pie pin filled up with water.


1 pound medium cooked shrimp, thawed
6 ounces uncooked rice noodles
12 (8-inch) round sheets rice paper
1/4 cup hoisin sauce
3 cups shredded red leaf lettuce or spinach
1/4 cup thinly sliced fresh basil (optional)
1/4 cup thinly sliced fresh mint (optional)

Dipping sauce:
1/3 cup low-sodium soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1 teaspoon chile paste with garlic
1 garlic clove, minced

Place rice noodles in a large bowl; cover with boiling water. Let stand 8 minutes; drain.

Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 30 seconds or until soft. Place rice paper sheet on a flat surface.

Spread 1 teaspoon hoisin sauce in the center of sheet; top with 2 to 3 shrimp, 1/4 cup lettuce, about 1/4 cup rice noodles, 1 teaspoon basil, and 1 teaspoon mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.

To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.

--Adapted from Cooking Light magazine