RECIPES FOR COOKING SHRIMP RECIPES

CLASSIC SHRIMP SCAMPI RECIPE - NYT COOKING

Classic Shrimp Scampi Recipe - NYT Cooking image

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Provided by Melissa Clark

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 3/4 pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread

Steps:

In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 8 grams, CarbohydrateContent 5 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 28 grams, SaturatedFatContent 5 grams, SodiumContent 1129 milligrams, SugarContent 1 gram, TransFatContent 0 grams

SHRIMP JAMBALAYA RECIPE - NYT COOKING

Shrimp Jambalaya Recipe - NYT Cooking image

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.

Provided by Pierre Franey

Total Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 pounds shrimp in the shell
2 tablespoons corn, peanut or vegetable oil
2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 cup cooked ham cut into 1/2-inch cubes
2 cups crushed imported tomatoes
1/2 teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
5 cups shrimp broth (see recipe) or water
1/2 cup finely chopped green onion or scallions, optional, for garnish

Steps:

Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.

Nutrition Facts : @context http//schema.org, Calories 288, UnsaturatedFatContent 6 grams, CarbohydrateContent 30 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 23 grams, SaturatedFatContent 2 grams, SodiumContent 975 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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