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Tag: medium shrimp

Grilled Shrimp with Cherry Salsa

I love this recipe- very simple and very much in season. Grab those cherries while they are still around and make a delicious salsa!!

  • 1 pound medium shrimp, cleaned and deveined
  • Salt
  • 1 teaspoon smoked paprika

Place the shrimp in skewers and sprinkle with salt and smoked paprika. Marinate for two hours in the fridge.

Cherry Salsa

  •  1 cup red or white cherries, pitted and chopped
  • 1 medium shallot, chopped
  • Juice of a medium lemon
  • 1 serrano chili, chopped
  • Salt

Transfer all the ingredients to a bowl. Mix well and let marinate for an hour or two.

Grill the shrimp till done and serve with salsa on top.

Garlic Cilantro Shrimp

Garlic Cilantro Shrimp

I adapted this recipe from Saveur magazine. We had some friends over for a tapas party and I made this dish. It is a bit involved but so worth the extra work. The good thing is that the sauce can be prepared ahead of time. It worked out very well, as I was able to attend to my guests and cook the shrimp right before serving. Try this dish next time you want to have garlic shrimp.

  • 1 to 2 pounds medium shrimp, shelled and deveined
  • 1 to 2 teaspoons salt

Sprinkle the salt on the shrimp and let sit for 1 to 2 hours.

  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, smashed
  • 2 two inch baguette slices
  • 4 garlic cloves, grated
  • ½ cup slivered, blanched almonds
  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • 2 cups fish stock (2 tablespoons separate)
  • 1 bay leaf
  • Salt

Add olive oil and garlic cloves to a medium saucepan and cook on medium heat for 3 to 4 minutes, making sure the garlic cloves don’t burn. Take out the garlic and discard. Turn the heat up and fry the bread slices 1 to 2 minutes on each side. Take out and place on a paper towel. Turn the heat off.
Transfer the fried slices, garlic, almonds, parsley, cilantro and 2 tablespoons of fish stock. Process till smooth.
Add the remaining fish stock to the garlic olive oil. Turn the heat on and bring to a boil. Add the bay leaf and cook for 5 to 7 minutes. Add the processed mixture and bring to a boil and cook on a simmer for 10 minutes. Add the shrimp and gently cook till they are cooked. Serve immediately.

Shrimp Tacos with Crunchy Tamarind Coleslaw

Here is a delicious taco recipe for Cinco de Mayo!

  • 1 pound medium shrimp, cleaned and deveined
  • Zest of one lemon
  • Zest of one orange
  • 1 teaspoon chipotle pepper
  • 2 teaspoons salt

Marinate the shrimp with the lemon zest, orange zest, chipotle pepper and salt for 3 to 4 hours in the fridge.

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, grated
  • 1 poblano pepper, sliced
  • Juice of a lemon
  • 4 to 6 small tortillas, heated

Heat a non-stick pan with the olive oil. Add the onion, garlic and poblano pepper. Saute on medium heat for 3 to 4 minutes. Add the shrimp and cook just until they are cooked through- about 3 to 4 minutes. Drizzle the lemon juice, mix well and turn heat off and keep aside.

  • 1 cup shredded cabbage (I used shredded broccoli and carrots)
  • ½ teaspoon tamarind concentrate
  • Juice of one orange
  • 2 teaspoons salt
  • 1 teaspoon chipotle pepper
  • 1 teaspoon honey
  • ¼ cup extra virgin olive oil

Mix the tamarind, orange juice, salt, chipotle pepper, honey and olive oil in a container with a tight lid. Shake well and pour all over the cabbage. Mix well.

Assemble the tacos with a heated tortilla with some shrimp on top and finally topped with the crunchy coleslaw.

 

Mexican Style Shrimp Stew

Mexican Style Shrimp Stew Yum, yum. I know stew sounds weird in the summer but this one takes almost no time to make.. especially since it is make with shrimp. I crave spicy foods in the summer- with super loud flavors.. this definitely fits the bill….

  • 1 pound medium shrimp, cleaned and deveined
  • 1 dry ancho chili, seeds taken out
  • 2 chipotle chilies, seeds taken out
  • 1 New Mexico chili, seeds taken out
  • Juice of one orange
  • 2 cups chicken broth
  • 3 green onions
  • 4 garlic cloves, peeled
  • 1 cup cilantro, chopped
  • 2 tablespoons extra light olive oil
  • 1 cup crushed tomatoes
  • Salt
  • 1/3 cup half and half
  • 1 cup roasted corn

Add the chilies, orange juice, chicken broth, green onions and garlic into a medium saucepan. Bring to a boil and simmer for 15 to 20 minutes or till the chilies are soft. Add to the blender with the cilantro and blend till smooth.
Heat the same saucepan with the olive oil on medium heat. Add the blended sauce and bring to a boil. Add the crushed tomatoes and bring to a boil and cook for another 20 to 25 minutes on medium heat. Add salt and half and half. Check for seasonings and cook on a simmer. Add the corn and cook for 5 minutes. Add the shrimp and gently cook till the shrimp is done but not over cooked. Check for seasonings and serve with Spanish rice.