Raw shrimp has become a no-fuss convenience food. Most of the work has been done before purchase; the shrimp is ready to rumble. It’s available peeled and deveined (P&D is the industry term), either flash frozen in thick plastic bags or thawed and sold at the fish counter.
Decades ago, raw shrimp was only sold with the shell in place. I bought a gizmo that made shelling and deveining shrimp a lot faster. But even with that handy tool, the time it took to shell and devein those luscious crustaceans made them Saturday-night fare and not a last-minute meal.
For me, peeled and deveined shrimp is a must-have staple. I buy it raw, frozen in a 2-pound bag. I like the raw product because it’s more versatile and I think it tastes better when I cook it myself, rather than buying it precooked. And whether I grill, broil or sauté, it takes less than 5 minutes to cook. Minutes after I get home from the market, I divide the still-frozen shrimp into two zipper-style freezer bags and slam them in the freezer. When I want to use one, I leave it in the refrigerator for a few hours to thaw. And voila, a 1-pound centerpiece of a tasty, quick-to-cook entree is standing by.
What about the shrimp that is sold with the small shell-on “tail fans” in place, that portion on the ends of the shrimp? If you decide to remove them, the shells are easy to pull off and discard before cooking. Or do as I do and train your family to cut off the tiny tail shells on their own at the table; easy-peasy. It’s your choice.
Shrimp-Olive Cocktail
This luscious concoction is something like a cooked ceviche. When I was younger, I used a serrano chili in this recipe, but over the years I’ve made it less spicy by substituting a jalapeño, often just using half of the chili. Sometimes in the marketplace, fresh limes are very firm. To liberate more juice from your limes, microwave them for 10 to 15 seconds, and then roll them (while pressing) on the countertop before cutting in half and juicing.
Yield: 2 to 4 servings
INGREDIENTS
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 1/2 pounds peeled and deveined raw shrimp
3/4 cup fresh lime juice
1 teaspoon minced lime zest (colored portion of peel)
1 1/2 cups chopped white onion
1/2 to 1 jalapeño chili, seeded, minced; see cook’s notes
1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1 cup diced Roma or Plum tomatoes
1/2 cup drained and sliced pimiento-stuffed green olives
1/2 cup chopped fresh cilantro
Cook’s notes: Some jalapeños are mild while others contain more spicy heat. I like to use just 1/2 and then taste it, adding additional minced jalapeño if needed.
DIRECTIONS
1. Heat 2 tablespoons extra-virgin olive oil in large, deep skillet on medium heat. Season shrimp with salt and pepper; add shrimp to skillet. Cook until opaque throughout, about 3-4 minutes, tossing half way through the process. Place shrimp in large bowl.
2. Add lime juice and zest to skillet, scraping up browned bits; pour over shrimp. To the shrimp add the onion, minced jalapeño, garlic and 2 tablespoons extra-virgin olive oil. Gently toss in tomatoes, sliced green olives and fresh cilantro.
3. Cover and chill in refrigerator for 1 to 2 hours before serving.
Quick Shrimp a la Broiler
A fast and easy approach to cooking raw shelled shrimp is to broil them. I like to make a concoction of butter, oil, garlic, fresh basil, and green onions to spoon over the top, adding moisture and appealing flavors. I like to serve it over a bed of couscous, but pasta or rice also makes a delicious partner. They are also a great served as an emergency appetizer; place each broiled shrimp atop a thin slice of baguette.
Yield: 4 servings
INGREDIENTS
3 tablespoons melted butter
3 tablespoons extra-virgin olive oil
4 medium garlic cloves, minced
1/4 cup chopped fresh basil leaves
3 tablespoons chopped green onion, white and light green portion
1 pound raw peeled and deveined shrimp, patted dry with paper towels
Salt and freshly ground black pepper to taste
For serving: 4 cups cooked couscous
Garnish: Sliced dark green portion of 1 to 2 green onions
DIRECTIONS
1. Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler.
2. In a small bowl, combine butter, oil, garlic, basil and chopped green onion (white and light green portion). Brush a small portion of mixture on a rimmed sheet pan. Top with shrimp, arranging in a single layer. Spoon on the butter mixture. Season with salt and pepper to taste.
3. Broil until shrimp is opaque in center, about 2 to 4 minutes. Place couscous on a serving platter and top with shrimp mixture. Garnish with sliced dark green stalks of green onion.
Pasta with Shrimp, Cherry Tomatoes, and Fresh Basil
My cherry tomato bushes are starting to yield a bounty of delicious treasure, both Sungold and Super Sweet 100s. They pair delectably with pasta, especially when shrimp and fresh basil come to the party. I like to use linguine, but spaghetti or bucatini is also a great choice.
Yield: 4 servings
1 1/2 pounds medium shrimp, peeled, deveined; see cook’s notes
Coarse salt, such as kosher, and ground pepper
6 teaspoons olive oil, divided use
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes in juice
2 cups water
3 cups cherry or grape tomatoes, halved; see cook’s notes
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces or chopped, plus extra leaves for garnish
Cook’s notes: The recipe suggests you use shrimp that have “tail” shells removed. We saved time by buying shrimp that was shelled and deveined but had the tail shells still in place. I figure that the shrimp looked pretty that way and simply asked diners to cut off the tail.
DIRECTIONS
1. Season shrimp with salt and pepper. In large skillet, heat 4 teaspoons olive oil over high heat. Add shrimp; cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to bowl; set aside.
2. Prepare sauce: To same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and juice, along with 2 cups water. Bring to boil. Reduce heat and simmer, stirring occasionally, until mixture is reduced and saucy, about 15 minutes. Remove from heat and stir in cherry tomatoes.
3. Meanwhile in large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; return pasta to pot. Add tomato sauce, shrimp and basil; season to taste with salt and pepper. Toss. Serve immediately garnished with basil leaves, if desired.
Easy Grilled Honey Shrimp
This tasty shrimp can serve as a quick-to-prepare appetizer or fast dinner entrée. To mix it up, I divide the glaze into two bowls. One I leave as is, the other I spike with Frank’s RedHot Sauce to taste. The sauce is tart as well as spicy. So I make half the shrimp with the sweet mustardy sauce, the other half with the spicy-tart-sweet sauce. Guests and family can choose either the shrimp on the yellow plate or the slightly spicy ones on the red plate.
Yield: 4 servings
INGREDIENTS
1 1/2 pounds peeled and deveined raw shrimp
2 tablespoons honey
2 large garlic cloves, minced
1/4 cup fresh lemon juice
3 tablespoons Dijon mustard
Vegetable oil for brushing on grate
Salt and pepper to taste
DIRECTIONS
1. Heat grill. In a small bowl, combine honey, garlic, juice and mustard. Stir to combine and set aside.
2. Thread shrimp on bamboo skewers. Clean grate and brush with oil (I use a folded up paper towel secured with tongs — the paper dipped in oil). Brush one side of shrimp with glaze. Place unglazed side on grill; cook 1 to 2 minutes. Turn and brush shrimp with glaze and cook 1 to 2 minutes or until shrimp are opaque.
3. Transfer to serving plate. Slather on a little more sauce and season with salt and pepper.
Source: Adapted from Cooking Light magazine