So I've got a bunch of big shrimp and I'm looking for some recipe ideas? Would like to keep it low carb for diet reasons so I'd like to avoid fried, bread,pasta...rice dishes welcome because I can sub in cauliflower.

 

 

https://www.allrecipes.com/recipe/223156/shrimp-with-broccoli-in-garlic-sauce/

https://www.food.com/recipe/shrimp-and-broccoli-stir-fry-280683

https://thewoksoflife.com/shrimp-and-broccoli/

https://damndelicious.net/2015/01/16/easy-shrimp-broccoli-stir-fry/

 

A-Jay

I like to put it on a skewer and get the grill super hot, melt some butter and baste them up and just sit them on the grill long enough to put some black lines one them, flip them and do the other side. Your options for sides are endless. I cook a lot of asparagus, squash, zucchini, etc. in the Summer on the grill.  

Low carb? Marinate and grill on skewers, or steam in Old Bay.

We got some nice ones off the boats in Biloxi when we were in Gulfport last year.

2lbs of deveined raw shrimp, 3 sticks of butter, 1 tsp salt, 1 tsp pepper, 1/4 cup lemon juice, 1/4 cup Worcestershire sauce, 4 cloves of garlic and fresh parsley. Melt the butter in a saucepan and mix in garlic, salt, pepper, lemon juice, and worcestershire sauce. Put the shrimp in a medium roasting pan and pour the butter mix over it. Top it off with fresh parsley and bake the shrimp at 350* for 25 minutes.  

 

6 minutes ago, slonezp said:

2lbs of deveined raw shrimp, 3 sticks of butter, 1 tsp salt, 1 tsp pepper, 1/4 cup lemon juice, 1/4 cup Worcestershire sauce, 4 cloves of garlic and fresh parsley. Melt the butter in a saucepan and mix in garlic, salt, pepper, lemon juice, and worcestershire sauce. Put the shrimp in a medium roasting pan and pour the butter mix over it. Top it off with fresh parsley and bake the shrimp at 350* for 25 minutes.  

 

WOW, you sir are a gourmet cook..... sounds delicious.

4 minutes ago, Bird said:

WOW, you sir are a gourmet cook..... sounds delicious.

I wouldn't say gourmet...It's real easy. I do it on the pellet grill during the summer to give it a little smoky flavor.

Lots of good suggestions here...I like the stir fry idea but my lady doesn't like shellfish in Chinese for some reason. I do marinate and skewer shrimp often...that's always a good option.

34 minutes ago, slonezp said:

2lbs of deveined raw shrimp, 3 sticks of butter, 1 tsp salt, 1 tsp pepper, 1/4 cup lemon juice, 1/4 cup Worcestershire sauce, 4 cloves of garlic and fresh parsley. Melt the butter in a saucepan and mix in garlic, salt, pepper, lemon juice, and worcestershire sauce. Put the shrimp in a medium roasting pan and pour the butter mix over it. Top it off with fresh parsley and bake the shrimp at 350* for 25 minutes.  

 

this sounds awesome..kind of like a new Orleans style scampi. I'm gonna try this on the smoker.

42 minutes ago, DitchPanda said:

scampi

I thought it kinda sounded like a scampi too.  I've never tried making it scampi style at home, but I've had it in a restaurant many times.

 

bet even better when you add mudbugs 

15 minutes ago, TnRiver46 said:

 

bet even better when you add mudbugs 

Growing up in Texas and Louisiana as a young kid I've been to several of those...man I miss it.

Just now, DitchPanda said:

Growing up in Texas and Louisiana as a young kid I've been to several of those...man I miss it.

We have a local seafood supply/restaurant that goes down to Louisiana twice a week and brings back quite the haul. He used to drive down, I’m guessing he has a plane by now. He’s been selling fresh stuff for years, they are already advertising fresh crawdads for this year 

Shrimp stir fry will probably be your "low carb diet friendly" best bet. A quick google search will come up with a myriad of different recipes that are not Chinese style. 

 

For this Italian American, I'm shrimp scampi all the way. Made at home so I can control the amount of butter and olive oil. 

 

Another fav is shrimp and risotto with steamed veg.

De Jonge

If you want to make the scampi 1) a bit healthier and 2) not a broken butter sauce then:

I buy them whole (1.5-2lbs), peel and shell them and make a quick shrimp stock from the shells.  Brown the shells, a 1 cup of white wine and a couple sprigs of thyme and then simmer for 5 minutes and strain out the shells.

 

Soften 8-10 cloves of sliced garlic, a healthy pinch of red pepper, and some black pepper in some olive oil.  Add the stock, then add the shrimp and poach for 3min or until done if they are larger.  Remove the shrimp.  Dissolve 1 tsp of cornstarch (don't skip or your emulsion will break) in 2.5 Tbsp of lemon juice.  Whisk in the  lemon juice slurry to the stock and once integrated add 4 Tbsp of cubed butter whisking to make an emulsion.  Once integrated add back the shrimp, top with some parsley and enjoy instantly.  The slurry will keep the sauce together so that you aren't eating butter and shrimp.

 

Here is a pic along with some carbonara and a salad, but seeing the glistening lemony garlic love on the shrimp is what I am sharing for.

 

 

Another house favorite is to make fresh tortillas and camarones a la diabla to dip them in.

 

Roast 4 cloves of garlic, 6 guajillo chiles, 6 arbol chiles, 3 large roma tomatoes and a 1/2 a small white onion (quartered) in a dry pan until they get some color.  Remove from the pan, soak the chiles in boiling water for 10min (just enough to cover, when done reserve 1/4 cup or so of the liquid).  Put the veggies in the blender along with 1/2 tsp or so of kosher salt, mexican oregano and the 1/4cup chile water.

Cook the shrimp in a hot skillet to get a little color on them and when 60% done add the sauce and cook until the shrimp are done.   We like refried beans (heat them in lard and lighten them up with either cream or chicken stock).

 

If you want a flour or corn tortilla recipe let me know.  In the above the heat comes from the arbol.  I use closer to 30...but my family can eat really hot stuff so I just arbitrarily shortened it to 6.  

3 hours ago, TnRiver46 said:

You trying to finish the rest of the table?

Grilled shrimp tacos.  Always a hit.  Used to be able to cast net for them off my dock when I lived in Florida.  

21 minutes ago, Jigfishn10 said:

You trying to finish the rest of the table?

Always 

36 minutes ago, TOXIC said:

Grilled shrimp tacos.  Always a hit.  Used to be able to cast net for them off my dock when I lived in Florida.  

Oh man that would be awesome 

season the shrimp w/ cajun spices.  saute the shrimp w/ sliced mushrooms.  finish w/ white wine-shrimp stock-heavy cream. add a pasta to the sauce and toss.  serve    Shrimp Dianne

@TnRiver46 Man after my heart! One problem dude ya ain't gotta enough!

 

Here ya go ?

 

Build ya a low fire on your BBQ pit, place a large aluminum cookie sheet or I use an aluminum oven liner.

 

Season your shrimp with your favorite seasoning.

Place on aluminum sheet, pour some Wish-Bone's classic Italian dressing, let simmer until done.

 

Throw some of your favorite fish filets on there...c'est ce bon!

On 3/3/2022 at 11:37 AM, Bassin' Brad said:

Oh man that would be awesome 

I was lucky to get enough for a meal but when they were running, guys would cast net at the bridge pilings at the entrance to Doctors Lake off the St Johns river and fill their limit which was a 5 gallon bucket.  

On 3/2/2022 at 6:51 PM, Deleted account said:

Low carb? Marinate and grill on skewers, or steam in Old Bay.

We got some nice ones off the boats in Biloxi when we were in Gulfport last year.

I’m with ya on the steamed shrimp with Old Bay, served with cocktail sauce. Even better steamed with onions. 
 

Any left? Leave whole or halve them, and mix with some mayo, diced celery and Old Bay for shrimp salad. 

On 3/6/2022 at 3:56 PM, halochef said:

season the shrimp w/ cajun spices.  saute the shrimp w/ sliced mushrooms.  finish w/ white wine-shrimp stock-heavy cream. add a pasta to the sauce and toss.  serve    Shrimp Dianne

do not forget to simmer the sauce 

I rarely meet a shrimp I do not like.