Simple Summer Suppers: Lemon Herb Shrimp over Pasta

When I get off work on a Friday afternoon in the summer, I cannot wait to get the weekend started. I don't feel like making complicated food... I want it to be fast, delicious, and I don't want to heat up the house by using the oven. This dish is so easy to whip up for a couple or a couple dozen guests. The key is to use fresh herbs and the best shrimp you can find. For me, that is Alabama Gulf Coast shrimp... I'm lucky to have easy access to it. Frozen shrimp will work if that is what you can get but oh my, what a difference you will taste if you use fresh shrimp. Make this for supper and serve it with some toasty bread and a nice chilled glass of white wine and you've got a good start on a relaxing weekend.

LEMON HERB SHRIMP OVER PASTA

1 tablespoon olive oil

2 cloves garlic, smashed

2 tomatoes

1 teaspoon salt

1/2 teaspoon pepper

pinch red pepper flakes

1/2 teaspoon dried oregano

2 bay leaves

1 teaspoon finely chopped fresh thyme

1 pound shrimp, peeled and deveined, tails left on

1 cup seafood stock (I make my own using the shrimp shells but you can use the boxed kind)

1/2 cup white wine (I used a Sauvignon Blanc)

1 lemon, sliced

 1 tablespoon butter

1 tablespoon finely chopped parsley

Hot cooked angel hair or pasta of your choice... I use angel hair because it only takes a few minutes to cook.

In a large skillet or saucepan over medium high heat, add the olive oil. Once it is hot, add the smashed cloves of garlic and saute. Tilt the pan to make sure the oil covers the garlic and cook it for 2 minutes to infuse the oil with the garlic flavor. Cut the tops off of the tomatoes and crush them with your hand into the pan, squeezing all the juice from them. Add salt, pepper, red pepper flakes, bay leaves and oregano. Break the tomatoes into small pieces and cook for one minute. Add the wine and the stock. Bring to a boil and cook for 2 minutes. Check the seasoning. You may need to add a bit more salt and pepper. Add the shrimp and allow them to cook for 2 minutes. Squeeze the lemon halves over the shrimp and drop both halves into the pan.  Flip the shrimp and cook another 2-3 minutes on the other side or just until the shrimp turn pink. Remove from heat. Add the butter and the parsley. Cover and let stand for 2 minutes. Serve over cooked hot pasta.

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, COCKTAILS, PARTY IDEAS & FUN!

More Shrimp Recipes: Shrimp Arnaud, New Orleans Style Shrimp, Beer Boiled Shrimp, Coconut Shrimp and more

We had some great shrimp recipes posted on our Facebook page for National Shrimp Day! Here are some of the favorites: Shrimp Arnaud, BBQ Shrimp New Orleans Style, Beer Boiled Shrimp, Coconut Shrimp, and my One Pot Shrimp Boil plus links to more of our delicious shrimp recipes! Do I sound like Forrest Gump again??? 

I like to use Wild Alabama Gulf Coast Shrimp when possible. Our shrimpers are back in the water and back in business... like Forrest said, folks still need them shrimps for their shrimp cocktails...:)

SHRIMP ARNAUD

(Submitted by Denise H from Birmingham, Alabama)

Ingredients

1 pound peeled and deveined shrimp
6 tablespoons olive oil
2 tablespoons vinegar
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
4 tablespoons Creole or other spicy mustard
1 tablespoon finely chopped celery
3 1/2 tablespoons finely chopped onion
1 tablespoon finely chopped parsley
1 head romaine lettuce, chopped

Directions
Boil shrimp for 1 to 2 minutes or until just done. Rinse in cold water and refrigerate for 1 hour. Mix olive oil, vinegar, paprika, salt, pepper, mustard, celery, onion and parsley and chill. "Enthrone" shrimp on lettuce and top with sauce.

__________________________________________________________________________________

BBQ SHRIMP NEW ORLEANS STYLE

(Submitted by 30A on our Facebook page)

Ingredients
12 ea large gulf shrimp
1 Tbsp cooking oil
1 oz chopped garlic
½ oz chopped rosemary
¼ bottle Abita amber beer
2 oz Worcestershire sauce (Lea & Perrin's)
1 oz hot sauce (Crystal)
1/2 oz Steen’s cane syrup
1 tsp Creole seasoning
½ oz lemon juice
4 Tbsp whole butter
Salt and pepper to taste

Directions
1. Season the shrimp with Creole seasoning.
2. In a large sauté pan over high heat, sauté shrimp in cooking oil. Flip shrimp after 1 minute then add garlic and rosemary.
3. De-glaze pan with the beer and then add Worcestershire, Steen’s and hot sauce.
4. Cook shrimp for another 2 minutes then remove from heat and add lemon juice, and whole butter.
Serve shrimp over grits.

STONE GROUND GRITS

Ingredients

1 cup yellow stone-ground grits ( I like the McEwen & Sons grits if you can find them!)
3 cup milk
½ cup cream
4 oz butter
Salt and white pepper to taste

Directions
1. In a sauce pot, bring milk to a simmer. Reduce heat to low and add grits.
2. Continue cooking for about 25 minutes, stirring constantly.
3. Add cream and butter and season to taste with salt and white pepper.

___________________________________________________________________________________

BEER BOILED SHRIMP

(suggested by Pamela T from our Facebook page)

Ingredients

5 pounds large shrimp, heads off

2 cans or bottles of beers (any kind)

1/2 cup apple cider vinegar

3 tablespoons Old Bay Seasoning

2 lemons, cut into slices

1 tablespoon salt

2 tablespoons olive oil

Directions

In a large saucepan, combine all of the ingredients except the shrimp. Bring to a boil over medium heat. Stir in shrimp. Cover. Boil 3 minutes and remove from the heat. Allow to steam 5-6 more minutes. The shrimp should be bright pink in color. Serve immediately with lemons, some spicy cocktail sauce, and saltine crackers. Or you can chill and serve cold.

 ___________________________________________________________________________________

COCONUT SHRIMP

(Inspired by our new friend Sharon Y on our Facebook page)

Canola oil or peanut oil for frying

12-16 large fresh shrimp, peeled and deveined with the tail on

1 cup coconut milk

1 cup all-purpose flour

1 teaspoon salt

Dash of cayenne pepper

1/2 lime, juiced: about 2 tablespoons

2 tablespoons fresh chopped cilantro

3/4 cup beer

1 package (7 ounces) sweetened, shredded coconut

1/2 cup Panko breadcrumbs (in the Asian aisle in some stores or by the regular breadcrumbs)

Dipping Sauce

1 cup orange marmalade

dash of your favorite hot sauce or cayenne pepper

Directions

Prepare a sheet pan that will fit in the fridge with some parchment paper or wax paper. Sit aside.

Butterfly the shrimp by splitting them in half- taking care not to cut all the way through.

Make a marinade of the coconut milk, lime juice, and cilantro. Add the shrimp. Cover and let them sit for at least 30 minutes.

In a bowl, add the flour and season with salt and pepper. Whisk in the beer to make a batter.

Combine the coconut and the Panko breadcrumbs on a shallow pan or bowl.

Drain shrimp but do not pat them dry. Dredge the shrimp in the batter, then roll in the coconut and breadcrumb mixture, pressing it into the shrimp. Place on the prepared pan and put into the freezer for at least 15 minutes. Pan fry or deep fry. Drain on paper toweling. 

Serve with a sauce of warmed orange marmalade spiked with a dash of hot sauce.

Want more shrimp recipes?

Martie's One Pot Shrimp Boil

Pickled Citrus Shrimp

Chili Lime and Garlic Grilled Shrimp

Charlotte's Shrimp Etouffee

Jody's Super Easy BBQ Shrimp

Bobby Flay's Coconut Thai Shrimp

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, COCKTAILS, CONTESTS, IDEAS, AND FUN!

Chili, Lime and Garlic Grilled Shrimp

In the South, nothing says summer like shrimp.... you know Forrest Gump: Lemon Shrimp, boiled shrimp, BBQ Shrimp, Shrimp Etouffee.... do I need to go on? You can make a marinade for your shrimp out of just about anything. Toss it in a Ziploc bag and let them swim around for a while, then grill those babies up.... nothing better! Here's a quick summer shrimp recipe that you can make for a party or for supper for two on the deck.... it will make you feel like you've taken a trip to the beach, even if you didn't! I like to serve this one with a super cold beer with a lime squeezed in to cut the heat of the chili. Sooo good!

CHILI LIME & GARLIC GRILLED SHRIMP

Ingredients

6 limes (zest and juice 3-4, save the others for garnish)

4 cloves garlic , minced

1/4 cup extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon ground pepper

1/8 teaspoon chili powder

Dash cayenne pepper or red pepper flakes

2 pounds large shrimp , peeled and deveined (I leave the tails on-- or you CAN leave the peel on)

1/4 cup cilantro , chopped

Directions

Zest three limes and juice them.  You'll want about 1 tablespoon of lime zest and one 1/2 cup lime juice.  Place all ingredients into a large Ziploc bag. Toss and refrigerate 30 minutes. Remove from refrigerator 15 minutes before grilling. Thread skewers with 4 to 5 shrimp each. Remember- if you use wooden skewers, you need to soak them in water for an hour before you put them on the fire. Shrimp are DONE when they just turn pink. Any more heat will make them tough! Light your grill or heat your grill pan to medium. When coals are medium-hot or grill pan is heated, put the shrimp on a paper towel to absorb the excess marinade. Place the skewers on the heat. Grill 2 to 3 minutes on each side, just until curled and pink in color. Remove from grill and slide off skewers. Serve with a squeeze of lime over cilantro lime rice or just with some nice crusty bread.

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, COCKTAILS, CONTESTS, AND IDEAS!

Martie Knows Grilling: Cedar Planked Salmon

Perfect for easy entertaining, this salmon recipe will be one you go to when you really want people to think you've fussed... and you'll be smiling because you know you didn't!  You can plank and grill any fish, but salmon delivers the best results to me. Enjoy!

Cedar Planked Salmon

Cedar Planks ( I like one for each guest-- I serve right on the plank-- make sure to put something underneath because it will be charred on the bottom)

4 Salmon fillets (make sure any bones and skin are removed)

1/2 cup Olive Oil plus 1 tablespoon for the planks

1/2 teaspoon each salt & pepper

1/4 cup lemon juice

1 teaspoon lemon zest

2 tablespoons balsamic vinegar

1 teaspoon Coleman's Dry Mustard

1 tablespoon butter, room temp

Get cedar planks from your favorite culinary store, Lowe's, World Market or even Target. Look in the BBQ section. Soak your planks in water at least two hours before grilling. I've added a little bourbon to my soak and once I even added Tabasco. Didn't seem to do much to the flavor.

Next, while your planks are soaking, get your trusty Ziploc bag; add all ingredients except the salmon. Squish all of the ingredients around and add the salmon about an hour before grilling. Keep it chilled until grilling.

Heat coals to medium-high heat (hold your hand over for a 3 count) Remove the planks from soaking. Place on the grill to dry slightly and then lightly rub planks with a little olive oil to keep fish from sticking. Remove the fish from marinade and place on the planks. Top with a lemon slice if you like. Grill with the top closed for 12-20 minutes (despending on the size and thickness of your fish) or until the salmon flakes easily. Mist any flare ups or if the edges of the plank start to catch fire.

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, IDEAS, AND CONTESTS!

Perfect Summer Recipe: Pickled Citrus Shrimp

Pickled Citrus Shrimp is the easiest summer party recipe. You can make it a day ahead and it is ready to go when you are. Plus, this recipe can feed a lot of folks. If you are on a budget, get the smaller shrimp or opt to clean and devein them yourself. You can even use frozen raw shrimp for this dish if you don't live in an area where you have easy access to raw shrimp. Either way, everyone loves this dish and every guest will ask you for the recipe! It easily doubles or triples for a big crowd.

Citrus Pickled ShrimpPickled Citrus Shrimp

2 pounds fresh medium sized shrimp, peeled and deveined (16-20 count with tails on)

2 tablespoons Old Bay Seasoning

1 t. Kosher salt

1/2 t. ground black pepper

Olive oil

For the marinade:

1/2 cup lemon juice

4 large cloves garlic, grated

2 tablespoons extra virgin olive oil

1/4 white wine vinegar

2 small Spanish (yellow) onions, cut into thin rings

2 lemons, cut into very thin circles, be sure to remove the seeds

1 tablespoon Kosher salt

1/4  teaspoon white pepper

1 t. mustard seeds

1 t. coriander seeds

1 1/2 t. celery seeds

1 t. fennel seeds

6 large bay leaves or 12 small ones

3 Arbol chilies (dried red chili or you can substitute 1/2 t. red pepper flakes or a large pinch of Cayenne)

Preheat oven to 400 degrees.

In a dry pan, lightly toast the seeds. Let cool. In a large glass heatproof bowl, whisk together the olive oil, lemon juice, vinegar, garlic, salt, peppers, and all of the seeds. Add the onion and the lemon slices. Toss gently to coat. Set aside.

In a small bowl, combine the Old Bay, salt, and pepper. Place the shrimp in one layer on a sheet pan. Do not overlap. You will need to do several batches. Drizzle the shrimp with olive oil. Toss well. Sprinkle with the Old Bay mixture. Roast for 7or 8 minutes for the medium 16-20 count shrimp. You may need a longer or shorter cooking time depending on the size of your shrimp but do not overcook- they will be tough. When they curl up and turn pink, they are done. Remove immediately and transfer the hot shrimp and the juice on the pan into the bowl with the marinade. Toss to coat. Add red chilies and bay leaves. Allow the mixture to cool and then refrigerate for at least 8 and up to 24 hours before serving. 

To serve: remove the chilies. Check the seasoning. You can add a dash or two of Tabasco if you like. Serve in a large chilled glass bowl...it is delicious served room temperature in colder weather but on a hot day, I prefer to serve chilled.

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, COCKTAILS, PARTY IDEAS & FUN!