Shrimp can be delicious, but it can also be intimidating to cook. No fear! Arlene and Tammy are here with three easy shrimp recipes your family will love. This episode from 2012 features flavors from around the world, including shrimp tacos with a spicy chipotle seasoning, buttery shrimp scampi served over linguine pasta, and a Thai shrimp stir fry with rice and fresh vegetables.
Chipotle Shrimp Tacos
Ingredients
- 1 pkg bacon (12 oz), cut into small pieces
- 1/2 onion, diced
- 2 lb large cooked shrimp; peeled, deveined and cut in half
- 3 chipotle peppers in adobo sauce, minced (about a 1/4 cup)
- 12 corn tortillas
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- salt to taste (optional)
Instructions
- In a large, deep skillet, fry bacon over medium-high heat until evenly brown. Drain bacon fat. Add onions to pan with bacon and cook 5 minutes or until onions are translucent. Stir in shrimp and chipotle chiles and cook 4 minutes or until heated through. (For less spicy shrimp, use less chipotle peppers.)
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill heated tortillas with shrimp mixture, and sprinkle with cilantro, lime juice and salt. Makes 6 servings. Enjoy!
Linguine with Shrimp Scampi
Ingredients
- vegetable oil
- kosher salt
- 1 lb linguine
- 4 Tbsp unsalted butter
- 3 1/2 Tbsp good olive oil
- 2 Tbsp minced garlic (4 cloves)
- 1 lb large shrimp (about 16 shrimp), peeled and deveined
- 1 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 tsp hot red pepper flakes
Instructions
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
- Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Makes 4 to 6 servings. Enjoy!
Thai Shrimp and Fresh Vegetable Rice
Ingredients
- 3/4 lb fresh or frozen peeled and deveined medium shrimp
- 2 Tbsp lime juice
- 4 tsp soy sauce
- 1 fresh jalapeno pepper, seeded and finely chopped
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 Tbsp cooking oil
- 1 lb asparagus spears, bias-sliced into 1 inch pieces
- 1 small red sweet pepper, cut into thin bite-size strips
- 3 cups hot cooked rice
- 1/4 cup chopped peanuts
Instructions
- Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place shrimp in medium bowl. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic. Pour over shrimp; toss to coat. Marinate at room temperature for 15 minutes, stirring occasionally. Drain shrimp well, reserving marinade.
- Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) Stir fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink. Remove from wok; cover and keep warm. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender. Add reserved marinade to wok and bring just to boiling. Stir in cooked rice and peanuts.
- To serve, transfer rice mixture to individual bowls or dinner plates. Spoon shrimp on top. Makes 4 servings.
Transcript
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