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Gambas al ajillo

I don't have exact measurements since I usually just "eyeball" it, but here is the general idea...

Place thawed, peeled, deveined shrimps in a big bowl (I usually cook one big bag of shrimps from Costco... I think they're 2 lbs?)... toss in some salt, ground black pepper and lemon juice. Set aside.

In a big pan or wok, low-medium heat, saute lots of minced garlic (I probably put in around 6 tbsp) in EVOO until they soften up. (Stir around often)

Turn up the heat to medium. Add shrimps.

Add hot sauce (Tabasco - I put in enough of this to cover the surface of the shrimps), paprika (5 shakes) and chili powder (5 shakes). Keep stirring until the shrimps look cooked and the "sauce" has reduced. Try it and adjust the spiciness to your liking.

And you're done! :)

Serve over pasta or rice.

I have a great quick and easy recipe. Saute chopped green peppers and onion and about 2 teaspoons of chopped garlic with butter in a microwave safe dish in the microwave for about 5 minutes. I use the Jared garlic it is very tasty.Add one jar of your favorite spaghetti sauce and 1 can of diced tomatoes. To this add about 1 pound cleaned and deveined raw shrimp. If you want it a bit spicy you can add a few shakes of hot pepper sauce and black pepper to taste. Cook on high until shrimp turn pink. Give the mixture a stir every few minutes to make sure shrimp all cook. Serve over pasta that you have made while shrimp are cooking. Enjoy!

The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.

2 tablespoons vegetable oil

1 1/2 pounds 21/25 shrimp, peeled and deveined

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon sugar

Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

Garlicky Appetizer Shrimp Scampi

INGREDIENTS

6 tablespoons unsalted butter, softened

1/4 cup olive oil

1 tablespoon minced garlic

1 tablespoon minced shallots

2 tablespoons minced fresh chives

salt and freshly ground black pepper to taste

1/2 teaspoon paprika

2 pounds large shrimp - peeled and deveined

DIRECTIONS

Preheat grill for high heat.

In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.

Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.

Shrimply Delicious Shrimp Salad

INGREDIENTS

1 pound large peeled and deveined cooked shrimp

1 cup chopped celery

1 large carrot, shredded

1/2 cup chopped onion

2 hard-cooked eggs, chopped

3/4 cup mayonnaise

salt and pepper to taste

DIRECTIONS

In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

Get some shrimp, some big'uns. Melt some butter and coat said shrimp. Start your fire (charcoal, that is), and when the fire dies down and the coals turn ashen, toss on some wet mesquite. Get it nice and smokey. Skewer the shrimp and season with Tony Chachere's Cajun seasoning. Grill shrimp, about 3 minutes per side. Eat while hot.

Shrimp w/alfreado sauce:

Shrimp - a few pounds (unshelled)

Alfreado sauce with noodles - store bought pack

Seasoning mix for shrimp

Cook shrimp in boiling water with seasoning mix, make alfreado sauce according to directions. When shrimp just begins to turn pink remove from water and put into alfreado mixture.

get a bottle of Franks hot sauceand mix that with melted butter. douse the shrimp in a little flour just to have a thin coating and then saute in butter and garlic. after they are cooked toss in the hot sauce mixture

Shrimp Curry ( Sri Lankan Spicy curry)

Shrimp recipes.

Ingredients

2lbs Shrimp (shell on)

1 medium red onion (diced)

4 cloves garlic (cut in slices)

2 tomatoes

15 curry leaves

3 ts. ginger (chopped)

2 grn chilies

4 cardomans

1 inch piece cinnamon

1.5 tsp. red chili powder

1/4 tsp. saffron powder

1 tspn. Dark Roast cury powder

1/2 tspn. light curry powder

4oz coconut milk

Juice of one lime

salt and pepper to taste

2 celery stalks (chopped)

1 carrot

10 oz chickn stock

1/2 tspn fenugreek seeds

1/2 tspn. dark mustard seed

1tspn. fried Bacon (diced)

3 tbs. olive oil

peel shrimp and set shells aside.

combine peeled shrimp in a bowl with salt, pepper, red chili powder, light curry powder and set aside. (marinate)

In a saucepan add oil and when hot (medium heat) fry shrimp shells till red. (4 to 5 minuts) To this add the celery, carrot, ginger, garlic, curry leaves, fenugreek, mustard, cinnamon, cardoman, half the onions and fry for another 4 to 5 minutes. Then add chicken stock and simmer (on low heat)for 45 minutes to a hour. When done strain this mixture well and set aside. (shrimp stock)

In another pan heat 3 tbs.oil and fry bacon, the rest of the onions. (4 minutes) then add marinated shrimp and fry 3minutes on each side of shrimp. Then add strained shrimp stock and let cook for 5 minutes. Then add coconut milk, lime, dark curry powder and saffron and cook for 10 minutes. When done add sliced tomatoes and turn heat off.

Let sit for one hour before eating shrimp curry. Good with string-hopper biriyani and pol-sambol.

Butterfly the shrimp, stuff with cheese and peppers, wrap in bacon and bake in the oven. Serve with a hollandaise sauce on top and rice. Steamed veggies on the side.