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Shrimp Recipes

Here is a collection of shrimp recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite shrimp recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

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Shrimp Jambalaya

  • 1/4 pound bacon (finely cut)
  • 1 medium onion (chopped)
  • 1 green pepper (chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (5 ounces each) of shrimp
  • 1 can (10 ounces)tomatoes
  • 1/4 teaspoon tabasco sauce
  • 1 cup uncooked rice

Cook bacon until crisp, add onion, and green pepper, and cook slowly until onions are yellow. Drain liquid from the shrimp into a measuring cup and add water to make 1 1/2 cups. Add liquid, tomatoes, tabasco sauce, and salt to the bacon and onions. Bring to a boil, then sprinkle rice over the surface of the liquid. Cover tightly and cook approx. 20 minutes until almost done. Add shrimp and cook covering for 5-10 minutes longer. Do not stir as it will turn mushy.
This shrimp recipe will serve 4.

Nippy Shrimp

  • 1/2 teaspoon garlic
  • 1/2 cup chili sauce
  • 30 small shrimp (shelled and cooked)
  • 10 slices bacon (cut into thirds)

Combine garlic and chili sauce. Pour over shrimp. Cover and refrigerate for several hours or overnight, stirring occasionally. Fry bacon until partially cooked, but still limp. Drain. Wrap each marinated shrimp in a bacon piece. Secure with a wooden toothpick. Broil 2-3 inches from heat until bacon is crisp.
This shrimp recipe will serve 4.

Corn and Shrimp Chowder

  • 1 tablespoon butter
  • 1 3-ounce package of cream cheese
  • 2 cans (10 ounces) cream of potato soup
  • 1 1/2 soup cans of milk
  • 1 can (8 ounces) corn, undrained
  • 2 cups shrimp
  • 1/4 cup green onion (chopped)
  • 1 clove garlic (minced)
  • dash cayenne pepper

Melt butter and cream cheese over very low heat. Add remaining ingredients and cook until thoroughly heated.
This shrimp recipe will serve 4 or 5.

Spicy Prawn and Vegetable Stir Fry on Chow Mein Noodles

  • 14-ounce package of chow mein noodles
  • 3 tablespoons of vegetable oil
  • 2 cloves garlic (crushed)
  • 1 tablespoon chopped fresh ginger
  • 16 to 24 tiger prawns (peeled with a tail portion left intact)
  • 1 medium onion (halved and sliced)
  • 16 to 20 small florets of broccoli
  • 1 medium red pepper (halved and sliced)
  • 1 can (14 ounces) of baby corn
  • 1 tin (8 ounces) sliced water chestnuts, drained
  • 1/4 cup hoisin sauce
  • 1/4 cup oyster sauce
  • 1/4 cup water
  • hot chili sauce to taste (optional)
  • 2 cups bean sprouts
  • chopped green onions

Cook noodles in a large amount of boiling water until just tender, about 2 to 3 minutes. Drain well and gently toss with a small amount of vegetable oil to prevent sticking. Arrange on a large, heatproof serving platter. Keep noodles warm in a 200-degree F. oven until stir-fry is cooked. In a wok or large skillet, heat 2 tablespoons of oil over high heat, add garlic and ginger and cook, stirring, for 30 seconds. Add prawns and cook until they just turn pink about 2 to 3 minutes. Remove and reserve. Add another tablespoon of oil to the pan and stir-fry onion, broccoli, and red pepper for 2 minutes. Add tinned vegetables, sauces, and water and bring to a boil for 2 minutes. Add reserved prawns and cook until they're just heated through. Spoon mixture over noodles, sprinkle with green onions, and serve.
This shrimp recipe will serve 4.

Shrimp Creole

  • 1 1/2 cups chopped onion
  • 1 cup finely chopped celery
  • 2 medium green peppers (finely chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup butter
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 2 teaspoon parsley
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 pound shrimp
  • 3 cups hot cooked rice

Cook and stir onion, celery, green pepper, and garlic in butter until the onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered for 10 minutes. Add water if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat for 10 to 20 minutes or until shrimp are pink and tender. Serve over rice.
This shrimp recipe will serve 4 to 6.

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