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A good seafood recipe using shrimp

Gretchen's picture

and maybe crab. Something creamy. Maybe a pasta? Can someone lead me to it? Thanks.


evelyn's picture

(post #66578, reply #1 of 24) Shrimp Alfredo is very good - and very rich. Good for a 'special' dinner.

fighting for peace is like screwing for virginity

Edited 3/6/2008 12:55 pm by evelyn

In life, learn the rules so that you know how to break them properly.
Gretchen's picture

(post #66578, reply #2 of 24)

That was sort of going through my mind actually. Thanks.

As for the "store bought alfredo sauce" comment--ick!!

evelyn's picture

(post #66578, reply #3 of 24)

I get a kick out of comments like those. ;-)

fighting for peace is like screwing for virginity

In life, learn the rules so that you know how to break them properly.
Gretchen's picture

(post #66578, reply #4 of 24)

it's sort of like they think they know what it should taste like!!


evelyn's picture

(post #66578, reply #5 of 24)

I'm pretty sure they're sure they think they do know.LOL Does THAT make any sense?

Any way, that one really did make me giggle - imagine comparing something homemade, using real ingredients, to something coming out of a bottle. I can't figure it out, but then, I've stopped trying to. People who choose to make the recipes I've posted generally know they won't find the cream of crap versions there.

fighting for peace is like screwing for virginity

In life, learn the rules so that you know how to break them properly.
wonka's picture

(post #66578, reply #6 of 24)

Some people are born without taste buds. Happily, I am a full born food snob and your recipe looks great (as always).

Superman's picture

(post #66578, reply #17 of 24)

I'm with you!  Amem........

ICDOCEAN1's picture

(post #66578, reply #7 of 24)

I just love the sizzling garlic shrimp from The New Spanish Table.  Any sizzling garlic shrimp, Spanish style would be great with just a nice salad and some fresh bread. 

Maybe a side of pasta lightly seasoned with good olive oil, lemon juice and grated zest, sprinkled with a few red pepper flakes.  Or birefly saute the shrimp (undercook) and make a sauce of a little butter and the above mentioned seasonings for the pasta, toss pasta add back the shrimp to finish cooking.

I am sure that a Alfredo type of dish is to be found, but I would save the crab for another dish and savor it as well as a simple shrimp dish.  Local blue crab meat is so expensive that I just want to taste the crab and not mask the sweet flavor or over dress. 

I had a flat iron steak with hollandaise and it had a perfect dollop of crab meat on top...really a memorable dinner.


kathymcmo's picture

(post #66578, reply #8 of 24)

Would you mind posting that recipe? Just the name sounds delicious.

ICDOCEAN1's picture

(post #66578, reply #10 of 24)

Sizzling Shrimp

1 1/4 lb small shrimp, peeled and deveined

Coarse salt (kosher or sea)

1 cup fragrant extra-virgin olive oil

6 large garlic cloves, finely chopped

1/2 small dry red chile, such as arbol, crumbled

2 to 3 Tablespoons minced fresh flat-leaf parsley

Country bread, for serving.

1.  Pat the shrimp dry with paper towels, then sprinkle with salt.

2.  Place the olive oil and garlic in a 10-11 inch earthenware cazuela and heat over medium-low heat until the oil shimmers and the garlic is very fragrant but not colored, 2-3 minutes, reducing the heat if necessary.  Add the Chile and stir for a few seconds.  Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes.

Season with salt to taste stir in the parsley, and cook for a few seconds longer.  Serve the shrimp in the cazuela with plenty of bread alongside. 

Serves 4-5 as a Tapa, 2 or three as a light main course.

This dish can be made with large shrimp, in which case I like to cook them in their shells to preserve their texture.  You can also prepare mushrooms, clams, or small pieces of chicken the same way.

You can use a deep cast-enameled skillet.  If you have any of the garlicky oil left, toss with pasta 


kathymcmo's picture

(post #66578, reply #20 of 24)

Ooh this looks great, and simple, thank you so much!

annieqst's picture

(post #66578, reply #24 of 24)

I do something like this and throw it over pasta. It's our what-to-eat-fast supper. Love it!

Gretchen's picture

(post #66578, reply #9 of 24)

I guess I should have added that I am thinking about this for Easter lunch so would like it to be made ahead--or not too much last minute cooking.  I may not even be at our house doing it!!  That is one reason I was thinking about a shrimp and crab casserole--maybe a newburg.

I may just make paella.

ICDOCEAN1's picture

(post #66578, reply #11 of 24)

Oh.  Paella would be fabulous and there are a ton of recipes.  I was typing the recipe for the shrimp (scanner is not co-operating) and I just flipped to the "Paella 101) chapter in The New Spanish Table and I might give that a shot in the next few weeks.


Gretchen's picture

(post #66578, reply #12 of 24)

I have paella down pretty well, which is why I was going to do it--looks and tastes fabulous. The daughter of our friends with whom we share holidays would like to have the dinner but she says she can't cook (may or may not be true!!). At Christmas DDIL and DS had dinner at their home and I brought it so that is the precedent.

So I was looking for something that can be done pretty much before church and then transported.  I think it's going to be paella.

ICDOCEAN1's picture

(post #66578, reply #13 of 24)

I haven't made paella in ages and I am anxious to make some soon.  It might be my seafood fix for 3 weeks as I am headed to Idaho shortly. 

Maybe you can share your recipe some time. 

I agree that paella is great for a crowd and one of these days, I just might invest in a great paella pan  I have a small one that someone bought in Europe (a copco danish cast iron) that is great for 4 people, but I would like a real paella pan.

This is what I have in white...



Gretchen's picture

(post #66578, reply #14 of 24)

I'll post the recipe since every time I try to post a link from the search it brings you to this present page. Amy can post a picture link maybe. It is a sight to behold.


6/26/2003 8:34 am 

 (8 of 25) 

15748.8 in reply to 15748.7 

It is Julia Child's recipe originally in her TV cookbook and this from Julia and Company.

I have tried cooking the rice (I use Uncle Ben's since she recommended it!) on top of the stove as she suggests but have found the amount of liquid to be variable and thus the rice will not absorb all of it.  Plus my pan is so much bigger than the stove burner it is hard.  Therefore I have taken to draining the cooking liquid, concentrating it to 4Cups (if necessary) and cooking the rice separately.  Add back and cover tightly and bring to heat in the oven.
It is really pretty and delicious to add mussels for the final heating (we used clams) and I have really gilded the lily a couple of times with lobster tails.
I have also made it with chicken breasts on the bone and off. I used boneless skinless thighs this time and I think it would be better to use skin on, and maybe not boneless.  They were a tad dry for my taste and did not brown to a pretty color.
As I mentioned squid is good to add and crawfish would be also.  Enjoy.

Paella 'a l'Americaine
Preliminaries with Sausage and Chicken

1 lb. fresh chorizo or Italian sausage, or fresh pork breakfast sausage
2 tbsps. olive oil
1 c. each sliced onions and green and red bell peppers
8 or more chicken thighs or drumsticks
1/2 c. dry white wine or vermouth
3 cloves minced garlic
4 1/2 c. chicken broth
1/2 tsp. saffron flowers
1 tsp. paprika
1/4 tsp. ground coriander
1 bay leaf
1/2 tsp. each thyme and oregano
salt and pepper
Finishing the Paella:

2 c. imported Spanish or Italian rice, or "converted" rice
16 to 24 raw shrimp in the shell
3 medium tomatoes, peeled, seeded, juiced, and roughly chopped
2 c. fresh green peas or diced fresh green beans, blanched 5 minutes
1 c. chickpeas, fresh cooked or canned ( I used black beans this time) 
1/2 c. black olives
2 lemons, quartered
parsley sprigs.

A whole rice dinner in one pot, Spanish style, that's the paella, and a hearty, savory family or party dish it is, too. You can put anything into a paella you want, as long as you have rice, saffron, garlic, and paprika for your base; the trimmings can be chicken or rabbit or fish, lobster, snails, mussels, sausage, or even squid. But the key to its success is the rice, which must be perfectly cooked, with the grains separate and slightly al dente--and for success you need either the fat Italian rice, the short-grained Spanish rice, or "converted" rice.
Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid. Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers. Cover and cook slowly until vegetables are tender. Remove with a slotted spoon, leaving fat in pan. Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides. Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients. Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice. (May be cooked in advance; bring to the boil before proceeding.)

About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove. Sprinkle in the rice, mixing it down into the liquid with a spoon. Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice. When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives. Again, do not stir, simply push these ingredients down into the rice with a spoon. Carefully correct seasoning. Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente. (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.)At the end of the cooking, the rice will have absorbed the liquid. Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
From Julia and Company

Gretchen's picture

(post #66578, reply #16 of 24)

Thank you as always. Also, to remind me!!


ICDOCEAN1's picture

(post #66578, reply #18 of 24)

Wow, that looks like a feast!  Great inspiration and I just recalled that it was here somewhere and I looked at that recipe in the discussion.

I have to go take the meat off the bones of a roasted chicken for enchiladas, but I will read your recipe after that.

Thanks a bunch and what a great picture!


dlish's picture

(post #66578, reply #19 of 24)

I know I'm late here, but how about crab stuffed shrimp? It is basically crabcake on top of a shrimp then broiled.

Make your favorite crabcake recipe, then put a scoop of it on top of a raw shrimp then broil until the shrimp is cooked. It is a really quick recipe and the crab part can be done ahead.

Gretchen's picture

(post #66578, reply #21 of 24)

Hmm. That is a really nice idea. I'll give that some thought. Thanks.


chiquiNO's picture

(post #66578, reply #22 of 24)

Gretchen...Read the recipe to the end.  My students swoon over this pasta!!



* 2 ½ - 3 lbs head-on large shrimp (20-25 to the pound)

 1 1/2 cups good olive oil

2 teasps lemon-pepper

½ -1 teasp ground black pepper

                    ½ -  1 teasp crushed red pepper flakes (or more to taste)

2 tbsps Lea & Perrins

2 tbsp fresh garlic, minced

1 teasp granulated garlic

1 teasp kosher salt

4 tbsps fresh rosemary leaves, chopped (2 tabsps. dried)

1 tabsp. dried oregano

2 bay leaves

1 cup chardonnay wine or other dry white wine or beer

1 cup heavy cream

·        Place all ingredients except cream in a large bowl. Toss in raw shrimp. Cover and marinate at least 1/2 - 2 hours.

When ready to serve, heat a large skillet on a high fire. Lift shrimp out of the marinade and stir fry (no deeper than 2 layers of shrimp) until the shrimp turn pink. Do this in batches if necessary. When shrimp are pink (about 3 minutes), add the marinade to the pan. Cook 2 minutes. Add 1 cup heavy cream and simmer another minute or two. Taste and adjust seasoning according to your taste.  Serve IN BOWLS TOPPED WITH THE SAUCE AND LOTS OF HOT French Bread

Yields: 6 - 8 servings

***For a great Pasta dish, marinate peeled and deveined shrimp in the marinade above.  Stir fry in a large skillet as directed above and then add the heavy cream.  Serve over Angel Hair pasta.


You can also stir in some jumbo lump crabmeat along with the heavy cream for a very rich dish.

Chiqui from way down yonder in New Orleans


Gretchen's picture

(post #66578, reply #23 of 24)

Hmm. Sounds really good. Thanks.