New Orleans Barbeque Shrimp

This is a delicious and easy recipe which features sautéed shrimp in a Worchestershire-spiked butter sauce. It is done in a skillet with no grill involvement, and is perfect for a meal to whip up after work. I made several adjustments to the original recipe, one of which was reducing the butter to just 1/2 cup. which was a reduction from the 1 -1/2 cups that it called for.

New Orleans Barbeque Shrimp
1-1/2 to 2 lb raw shrimp, unpeeled
1/2 c Worchestershire sauce
2 tbsp fresh lemon juice (I didn't have lemon and used lime)
1 tsp black pepper
1 tsp cayenne pepper
2 tsp Luzianne Creole seasoning
1 tsp minced garlic
1/2 tsp salt
1/2 cup cold butter, cut into small pats
French bread as accompaniment

In a large skillet, combine shrimp, Worchestershire, lemon juice, black pepper, cayenne, Creole seasoning, and garlic and cook and stir over medium high heat until the shrimp turn pink, about 2 minutes. Reduce heat to medium and stir in butter , a few pats at a time, adding more only after the butter has melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Combine shrimp in Worchestershire, garlic, lemon juice, and spices in a large skillet and cook on medium high heat.

Sautée until pink and reduce heat to medium.
Add butter a few pats at a time and stir in. OMG.

I fixed fresh white corn on the cob as a side dish.

Ahhhh...

Place shrimp in a soup or pasta bowl and pour sauce over it. Serve with French bread.

This recipe far exceeded my expectations in terms of flavor, especially considering the ease of preparation. We ate it out on the porch with a little Norah Jones on the side. Fabulous.

Shrimp Cocktail Salad with Horseradish Dressing

This is my adaptation of a recipe I found in Good Housekeeping, the August 2010 issue. My main alterations were in the dressing ingredients, and I actually don't have exact amounts I ended up using. I toyed with it a lot. It turned out to be so delicious and unusual that I still wanted to post it, even without precise amounts.

Shrimp Cocktail Salad

lettuce (I used shredded iceberg, but use your favorite)
4 ripe tomatoes, sliced
2 lb cooked, peeled shrimp (I boil my shrimp like this)
2 stalks celery, thinly sliced

Line each plate with lettuce. Top with sliced tomato, shrimp, and celery. Drizzle with dressing.

Dressing:
1/2 cup olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
2 tsp brown sugar
3 tbsp ketchup
1 tbsp horseradish

I added the following ingredients to the dressing and they are approximate. Adjust to your personal taste:
1/4 tsp Old Bay seasoning
1/4 tsp cayenne
1/4 tsp Caribbean Jerk seasoning
1 tsp lime juice
1/2 tsp Worchestershire
salt and pepper
a few drops of hot pepper sauce

Whisk ingredients together.


The result was a fresh, colorful, light salad, and the dressing has a zingy, tasty kick.

Shrimp and Edamame

This is another delicious recipe selection from Eating Well for a Healthy Heart by Dr. Philip A. Ades. The actual name of the recipe is Edamame Succotash with Shrimp, but I wasn't a fan of succotash growing up. This is nothing like what we were served in the school cafeteria. It is fabulous. The edamame is the substitute for the lima beans which are usually in succotash. I used bacon that was already cooked. It is more expensive, but much less greasy and messy to prepare.

Shrimp and Edamame

2 slices bacon (I used 4), cooked
1 tbsp olive oil
1/2 small onion, chopped
1 red bell pepper, chopped
1 tsp minced garlic
1-1/2 tsp fresh thyme
1 - 10 oz pkg frozen shelled edamame, thawed
1 - 10 oz pkg frozen corn, thawed
1/2 cup chicken broth (reduced sodium if desired)
2 tbsp cider vinegar
1/4 tsp salt (I used 1/2)
1 pound raw shrimp, peeled
1/4 tsp lemon pepper
balsamic vinegar

1. In a large nonstick skillet, sauté onion, bell pepper, thyme, and garlic in olive oil until tender. Stir in edamame, corn, broth, vinegar, and salt. Bring to a simmer, reduce heat to medium low and cook for about 10 minutes.

2. Sprinkle shrimp on both sides with lemon pepper. Scatter shrimp on top otf the vegetables and cook until the shrimp is pink and cooked through, about 5 minutes.

3. Add crumbled bacon. Top it off with a few drops of balsamic vinegar.

Yield: 4 servings
307 calories 9 g fat (1 g sat, 4 g mono) 30 g protein 491 mg sodium
High in Vitamin C, Vitamin A, Iron, and Selenium


To easily remove fresh thyme leaves from the stem, grasp with one hand and run your fingers from the top to the bottom of the stem.

Heat oil in skillet.

Sauté onion, garlic, and red pepper, and thyme until tender.

Add edamame, corn, chicken broth, vinegar, and salt. Cook for about 10 minutes.

Sprinkle shrimp with lemon pepper. (I was out of lemon pepper so I just used black)

Add shrimp to skillet and cook for about 5 minutes.

Add bacon and top with balsamic vinegar. I served this as a one-dish meal.

Easy Shrimp Noodle Bowl

This is a great recipe that is featured in the March 2009 issue of Southern Living magazine. I altered it slightly and tripled it because it served only one person. I made a few changes and jazzed it up a little with the additions of sesame oil and soy sauce. I am posting my adaptation.

Shrimp Noodle Bowl

3- 3oz packages of Oriental Flavor Ramen Noodle Soup
2 cups water
4 tbsp fresh cilantro, finely chopped
2 tsp sesame oil
2 tsp soy sauce
fresh trimmed snow peas (or you could use sugar snap peas)
1 lb shrimp, peeled
1/2 cup shredded cabbage
salt to taste
3 tbsp chopped peanuts

Stir together flavor packet from ramen noodle soup mix, water, and cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp and cabbage. Cook 2 minutes, or until shrimp is pink. Transfer to a bowl and top with chopped peanuts.
Yield: about 4 servings.
(Note: You can substitute chopped cooked chicken for the shrimp).

Finely chop the cilantro.

I used precooked shrimp, but you can use raw and cook it a little longer.

Combine water, flavor packets, and cilantro, and bring to a boil.

Add snow peas and noodles:

Then shrimp and cabbage. Heat through.

Top with chopped peanuts.

It was very light, tasty, and nutritious.

Shrimp Guacamole Wraps

This recipe combines some unusual ingredients and is delicious. You could use a ready-made guacamole to save time if you wanted to.

Shrimp Guacamole Wraps

1 lb raw, peeled shrimp
2 tbsp butter
1 tsp minced garlic
1/2 tsp Cavendar's seasoning
1/4 tsp pepper
1 avocado, peeled and chopped
1/2 cup sour cream
1/2 tsp salt
1/4 cup fresh cilantro, chopped
1 cup cooked corn
1 cup cooked black beans, rinsed and drained
chopped lettuce
flour tortillas

Whisk together avocado, cilantro, salt, and pepper until smooth.
(You could also add jalapeno, onion, tomatoes, and/or lime juice).

Melt butter in a skillet, add garlic, and saute shrimp until done, about 5 minutes. Add seasonings while cooking.

Have your filling ingredients ready:

Warm the tortillas in an ungreased skillet on medium heat for about 15 seconds on each side:

Slather on the guacamole:

Then the lettuce and shrimp:

Then the black beans and corn. I also added a little extra guacamole:

Roll up the tortilla. I didn't fold in each end because I decided to wrap it in parchment paper.
This makes it easier to eat, and is also great if you are taking them somewhere:

Roll as shown:

Then slice in half through the parchment.

Very easy and very nutritious.