JUMBO SHRIMP PLATTER RECIPES

SHRIMPLY DELICIOUS SHRIMP SALAD RECIPE | ALLRECIPES

Shrimply Delicious Shrimp Salad Recipe | Allrecipes image

Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.

Provided by NIKIJO

Categories Shrimp Salad

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
½ cup chopped onion
2 hard-cooked eggs, chopped
¾ cup mayonnaise
salt and pepper to taste

Steps:

In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

Nutrition Facts : Calories 312 calories, CarbohydrateContent 4.1 g, CholesterolContent 228.7 mg, FatContent 24.5 g, FiberContent 0.9 g, ProteinContent 18.6 g, SaturatedFatContent 4.1 g, SodiumContent 371.7 mg, SugarContent 2 g

SHRIMP SCAMPI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Shrimp Scampi Recipe | Food Network Kitchen | Food Network image

This quick scampi is perfect over pasta or by itself with fresh-squeezed lemon. It serves 2 as a main course and 4 as an appetizer; and it's easy to double for a crowd.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves

Steps:

Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Divide the shrimp among plates or arrange on a platter and serve.

Nutrition Facts : Calories 146, FatContent 7 grams, SaturatedFatContent 4 grams, CholesterolContent 158 milligrams, SodiumContent 713 milligrams, CarbohydrateContent 2 grams, ProteinContent 16 grams

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