HOW TO STEAM RAW SHRIMP RECIPES

Steps:

• In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
• Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
• Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
• Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
• To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.
• To freeze and heat:

Steps:

• Bring a medium pot of salted water to a boil, add the pasta and broccoli and cook according to package directions for al dente. Reserve about 1/2 cup liquid before draining.
• Drain orzo and broccoli in a colander and add the oil to the pot over medium heat.
• Add the garlic and cook until golden, 30 seconds. Return the drained orzo and stir to combine all.
• Add 1/4 cup of the reserved liquid, or more as needed and cook 1 minute, stirring.
• Meanwhile, in a large skillet melt butter and oil over medium heat.  When the butter is melted, add garlic and sauté 30 seconds.
• Add shrimp and season with 1/8 teaspoon salt and pepper. Cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper. Cook an additional 2 to 3 minutes or until shrimp are opaque and cooked through.
• Remove from heat and add red pepper (if using), lemon juice, and parsley.  Toss to evenly coat.
• To serve, divide the shrimp and sauce over 3/4 cup orzo.