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Mediterranean White Shrimp Pizza
Preheat oven to 400° F. Place olive oil, garlic, and salt in a blender or small food processor and mix to combine. Lay out baked naan pieces on a baking sheet. Spread with garlic and olive oil mixture. Sprinkle with green onions, shrimp, and ripe olives. Evenly sprinkle cheeses between the pizzas and then top with fresh parsley. Bake at 400° F for 8-10 minutes or until cheese starts to brown around the edges. Remove from oven and allow to rest for 5 minutes. Slice and serve.
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Shrimp Tacos with Cilantro Lime Slaw
Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside. Heat a drizzle of oil a large skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through. Toss some of the sauce with the cabbage until it the cabbage is coated to your liking. Use the leftover sauce on top of the tacos or in other recipes. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotija cheese, cilantro, and lime wedges.
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Wild Shrimp and Parmesan Risotto
Melt 1 tablespoon of butter in a 4-quart saucepan over medium-high heat and cook shrimp 3 minutes or until shrimp are almost pink. Add garlic and cook 30 seconds. Remove shrimp mixture from saucepot; set aside. Add remaining 1 tablespoon butter to the same saucepan and cook red pepper and onion over medium heat, stirring occasionally, 5 minutes or golden. Stir in uncooked rice and cook, stirring frequently, 2 minutes or until rice is opaque. Add wine and cook 1 minute or until evaporated. Add broth, 1/2 cup at a time, and simmer, stirring frequently, until broth is absorbed. Add cream to finish about 20 minutes. Return shrimp to saucepot and cook 1 minute or until shrimp turn pink. Stir in cheese and parsley. Let stand, covered, for 5 minutes. Sprinkled with freshly ground black pepper.
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Mexican Shrimp Cocktail
In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill. Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the Clamato, lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6. Stir the tomato, onion, cilantro, and Chile into the shrimp mixture and let sit at room temperature for about 20 minutes. When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.
Full Recipe -
Wild Caught Gulf Shrimp and Grits
In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, half of the parmesan cheese, cream cheese, black pepper, and green onions (cooking time may vary depending on type of grits). Meanwhile, preheat skillet to medium heat. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, Worcestershire, hot sauce, salt, and pepper. Add the shrimp and toss gently to coat. Place all ingredients in pre heated sauté pan and cook for 5-6 minutes on medium heat or until shrimp are cooked through and sauce has thickened. Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.
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