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Baked Shrimp

Baked Shrimp

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Yield: 3 to 4 Servings
Scott Nowell

An alternative to baked stuffed shrimp.

  • ¾cup Ritz crackers, crushed
  • 2TBS chopped parsley
  • 2tsp garlic, minced
  • 4oz white wine, divided
  • 8TBS butter, melted, divided
  • 12-1521/25 shrimp, peeled and deveined, tails removed
  • salt and freshly ground pepper
  • lemon zest and juice of half lemon
  • juice of half a lemon
  • parsley to garnish


Casserole:

In a small bowl, mix Ritz cracker crumbs, parsley and garlic. Add 2 oz white wine and half the melted butter and mix.

Spread half of the bread crumb mixture over bottom of the baking dish to cover.

Lay shrimp on top of crumb mixture. Season lightly with salt and pepper. 

Spread on the remaining crumb mixture.

Add lemon zest, juice and another 2 oz white wine to remaining butter and mix.

Drizzle casserole with and the remaining lemon butter

Bake at 450°F for 15 to 20 minutes. 

Optional:

Broil or torch to brown and crisp crumbs.

Shrimp Lo Mein

Shrimp Lo Mein

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Yield: 2 Servings

Adapted from multiple sources

Second try. New sauce.

This is a traditional soft noodle style of Lo Mein.

  • 12oz shrimp (31-40 size, peeled and deveined)
  • ½egg white
  • 1pinch salt
  • 1pinch white pepper
  • 2tsp sesame seed oil
  • 1½TBS corn starch
  • 1TBS oil

Sauce:

  • ½tsp sugar
  • 1½TBS soy sauce
  • 2tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp ground white pepper

Noodles & Vegetables:

  • vegetable oil, as needed
  • 1lb fresh lo mein noodles
  • 2cloves garlic, minced
  • 6fresh button or Cremini mushrooms, sliced
  • 1medium carrot, julienned
  • ½cup bamboo shoots, sliced
  • ½cup water chestnuts, sliced

Stir-fry:

  • 1TBS Shaoxing wine
  • 3cups Napa cabbage, shredded
  • 1cup snow peas, trimmed
  • 1cup fresh mung bean sprouts
  • 2scallions, split and cut into 2-inch-long pieces


Marinating the Shrimp:

In a bowl, add the shrimp, egg white, salt, 1 pinch white pepper, 1 tsp sesame oil and mix. Add cornstarch and mix until well coated. Mix in about a TBS of cooking oil, mix and set aside.

Boiling the Noodles:

In a wok or 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 2 to 3 minutes. Strain and mix into ice water. When chilled, drain and set aside.

Premix sauce:

Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside.

Stir-fry shrimp:

Heat a large wok over high heat until it just starts to smoke and add 1 TBS of cooking oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.

Vegetables:

Return the wok to the highest heat possible and add 2 TBS oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.

Cabbage & noodles:

Next, spread the Shaoxing wine around the perimeter of the wok, and then add the Napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute.

Sauce:

At this point, the noodles should be tender, so add in the sauce mixture you set aside earlier and mix until everything is combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed.

Finish:

Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!

Pasta Seafood DiScottio

Pasta Seafood DiScottio

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Yield: 2 Servings (can be doubled)
Scott Nowell

Pasta Jay’s in Boulder serves a dish called Seafood DiStefano on their Friday night specials list. Shrimp, crab and scallops, served over linguine with white clam sauce.
This is my version, modified to be a one-pot dish. You can change the seafood items to include some fish, lobster, etc. Be sure to add them in the appropriate order to get them cooked through.
Also note that the ingredients have been adjusted to serve two. Double, triple, etc. as needed. This dish cooks very quick, so it is important to cook the pasta and any optional vegetables first.

21-Apr-20, 22-Aug-20, 30-Oct-24

Pasta:

  • 4-6oz linguine, fettuccine, spaghetti
  • 1medium head of broccoli or other green vegetable (optional)

Aromatics:

  • 1TBS olive oil
  • 1TBS butter
  • ¼cup minced or thinly sliced garlic
  • ¼cup red onion, chopped, minced or sliced
  • 2tsp flour
  • pinch of red pepper flakes

Sauce:

  • ½cup white wine
  • ½cup pasta cooking water
  • 1generous tsp chicken Better Than Bouillon

Seafood/Finish:

  • 110 oz can of baby clams, NOT drained
  • 6peeled and deveined shrimp (16/20 or 21/25)
  • 6sea scallops
  • 6oz lump crab meat
  • ¼cup Parmesan cheese, shredded/grated
  • 1TBS fresh chopped parsley


Pasta: Add the pasta to one gallon of boiling salted water and cook to barely al dente. Reserve ½ cup pasta cooking water. Remove pasta to oiled bowl and set aside. 

Optional Green Vegetable: If adding and a green vegetable like broccoli, cook it to al dente in the pasta water. Drain and remove to the bowl with the pasta. Return pasta pot to medium high heat.

Aromatics: In the pasta pan add 1 TBS olive oil and 1 TBS butter over med high heat until butter melted. Add ¼ cup garlic and ¼ cup red onion and sauté for a minute. Sprinkle over about 2 tsp of flour. Stir to tighten. Add a pinch of red pepper flakes.

Sauce: To the aromatics, add ½ cup white wine, reserved ½ cup of pasta cooking water, generous teaspoon of Chicken Better Than Bouillon and stir to dissolve Better Than Bouillon. Boil for a few minutes until reduced to about ¾ cup. Add the undrained can of baby clams, scallops, shrimp, crab and/or other seafood as desired. Stir and cook for a couple of minutes until the shrimp and scallops are almost cooked.

Finish: Return the cooked pasta and optional green vegetable to the pot. Stir to mix well and coat pasta with sauce. Add the Parmesan and stir. Mix in 1 TBS fresh chopped parsley. Check and adjust seasoning.

Plate, top with additional parsley and Parmesan and serve.

Shrimp Vegetable Stir Fry

Shrimp Vegetable Stir Fry

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Yield: 4 Servings
Adapted from Delish

“If no one would judge us we would eat this stir fry every single night.”
I don’t think so. The sauce was not good. Too much soy, i.e., salty. Lime didn’t help and it was very thick. I’ve made changes below.

Shrimp:

  • 4TBS vegetable oil, divided
  • 1lb shrimp, peeled and deveined
  • salt & freshly ground black pepper

Vegetables:

  • 1small head broccoli, cut into small florets
  • 8oz sugar snap peas
  • 1red bell pepper, sliced
  • 4oz mushrooms, sliced (Optional)
  • 3cloves garlic, minced
  • 1TBS minced ginger

Sauce:

  • ¼cup soy sauce
  • ½cup shrimp or chicken stock
  • 1tsp sesame oil
  • 1TBS lime juice
  • 2TBS brown sugar
  • pinch red pepper flakes
  • 1TBS cornstarch

Steam broccoli: Bring about 4 cups of water to a boil and blanch broccoli for 2 minutes. Drain and shock in cold water until cool. Drain.

Cook shrimp: in a large skillet over medium heat, heat 2 TBS vegetable oil. Add shrimp and season with salt and pepper. Cook until pink, 3 to 5 minutes, then remove from skillet.

Cook vegetables: Return skillet to heat and add 2 TBS vegetable oil. Add broccoli, peas, and bell pepper and cook until soft, about 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more.

Finish: In a small bowl, whisk together soy sauce, lime juice, sesame oil, brown sugar, a pinch of red pepper flakes and cornstarch. Add to skillet and toss to coat. Add shrimp and cook until heated through, 2 minutes. If sauce is too thick add more stock.

.

Creamy Garlic Butter Tuscan Shrimp

Creamy Garlic Butter Tuscan Shrimp

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Yield: 4 Servings
Adapted from: Cafe Delites

Fast, simple dinner. Serve with Couscous.

  • 2TBS salted butter
  • 6cloves garlic, finely diced
  • 1lb shrimp — tails on or off
  • 1small yellow onion, finely diced
  • ½cup white wine
  • 5oz jarred sun dried tomato strips in oil, drained
  • 1½-1¾cups heavy cream or half-and-half
  • salt and pepper, to taste
  • 3cups baby spinach leaves
  • ⅔cup fresh grated Parmesan cheese
  • 2tsp dried Italian seasoning or equivalent herbs
  • 1TBS fresh parsley, chopped

Slurry:

  • 1TBS cornstarch mixed with 1 TBS of water (optional)


Preheat skillet and oven:

Heat a large skillet over medium-high heat. While the skillet heats, preheat the oven for the boule.

Saute shrimp:

Melt 2 TBS butter and add in the garlic and fry until fragrant, about 30 seconds. Add in the shrimp and fry 1½ minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Saute onion:

Fry the onion in the butter remaining in the skillet until it softens. Pour in the white wine and reduce by half. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

Heat bread:

Put the boule in the oven.

Sauce:

Reduce heat to low-medium heat, add the heavy cream or half and half and bring to a gentle simmer, while stirring occasionally. Check seasoning and adjust to taste with salt and pepper.

Add in the spinach leaves and allow to wilt in the sauce, and add in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the slurry to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Finish:

Add the shrimp back into the pan; sprinkle with the Italian herbs and parsley, and stir through.

Serve:

Serve over Couscous, pasta, rice, steamed veg or with a nice boule.

Shrimp & Broccoli

Shrimp & Broccoli

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Yield: 2 to 4 Servings
Adapted from Sue & Gambo

Similar to Beef & Broccoli, but with Shrimp. Mmm, good.

Shrimp & Marinade:

  • 8oz medium shrimp
  • 1pinch salt
  • 2tsp sesame seed oil
  • pinch white pepper
  • ½egg white
  • 1½TBS corn starch
  • 1TBS vegetable oil

Broccoli:

  • 1lb broccoli florets

Slurry:

  • 1TBS corn starch
  • 2TBS water

Sauce:

  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp sesame oil
  • pinch white pepper

Stir-fry:

  • 4TBS + 1 tsp of oil
  • 1tsp minced ginger
  • 1tsp minced garlic
  • 1TBS Shaoxing cooking wine
  • 1cup water + 2 TBS of water


Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the shrimp:

In a bowl add shrimp, salt, 2 tsp sesame oil, a pinch of white pepper, egg white, 1½ TBS of cornstarch, and mix well. Add 1 TBS cooking oil and mix a bit more. Marinate for 5 to 15 minutes.

Make the sauce:

In a small bowl add oyster sauce, sugar, sesame oil, white pepper.

Make a slurry:

In another bowl, make a slurry from 1 TBS cornstarch and 2 TBS water.

Broccoli:

Put broccoli and 1 tsp cooking oil in boiling water. Return to boil and cook to desired tenderness, about 2 to 3 minutes. Drain, rinse in cold water to stop cooking.

Stir-fry:

Add 2 TBS of cooking oil and the shrimp to your wok. Cook on medium heat until opaque. Remove to bowl with broccoli.

To the wok, add a small amount of cooking oil and add ginger and garlic, stir. Return shrimp and broccoli to wok. Add 1 TBS cooking wine and 2 TBS water to wok and stir for a few seconds.

Add sauce to wok, stir.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional slurry until it’s the desired thickness.

Shrimp Cocktail

Shrimp Cocktail

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Yield: 4 Servings
Scott Nowell

Buy extra large (21-25/lb) or jumbo shrimp (16-20/lb). You can usually find IQF deveined shrimp in 2 lb bags at the supermarket. If you splurging and live close, try some fresh pink gulf shrimp.

  • 1lb frozen shrimp, thawed
  • 2tsp salt
  • – or –
  • 2TBS Old Bay seasoning
  • 2to 3 cups water
  • cocktail sauce of your choice, see Ina’s below

You can quick thaw frozen shrimp in warm or hot water in only a few minutes.

Once thawed, rinse in cold fresh water.

Make an ice water bath with 1 tablespoon of salt. Mix well. Set aside.

If shrimp are not shelled, remove shell down to last section before tail. Save and freeze the shells for shrimp stock.

Heat 2 to 3 cups water in medium sauce pan. When boiling, add salt or Old Bay to water. Add shrimp, stir and cover. When water returns to a boil, remove from heat and let sit 3 to 5 minutes.

Drain shrimp and dump into the salted ice water.

Stir until chilled. Transfer to a paper towel lined bowl and refrigerate for 30 minutes.

Serve.

Ina Garten Cocktail Sauce
  • 1/2cup chili sauce (recommended: Heinz)
  • 1/2cup ketchup (recommended: Heinz)
  • 3tablespoons prepared horseradish
  • 2teaspoons fresh lemon juice
  • 1/2teaspoon Worcestershire sauce
  • 1/4teaspoon hot sauce (recommended: Tabasco)

For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

Shrimp Wannahavit

Shrimp Wannahavit

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Yield: 4 Servings
Scott Nowell

Spur of the moment special. Basically, pasta with shrimp and asparagus with a cream sauce. Feel free to substitute any pasta, green vegetable or protein. Chicken or Kielbasa are nice substitutes.

Pasta:

  • 8oz Farfalle (bow tie pasta) or similar

Protein:

  • 2lb 16/20 (or 21/25) Shrimp, peeled, deveined and tails removed (substitute 1½ to 2 lbs sliced chicken breast, 1-2 Kielbasa sliced 3/8 to 1/2 inch thick, etc.)

Vegetable:

  • 1bunch asparagus (substitute green beans, broccoli, etc.)

Wannahavit:

  • 1cup sun-dried tomatoes, drained and chopped
  • 1medium shallot, minced
  • 2-4cloves garlic, minced, about 1 heaping TBS
  • 1cup heavy cream
  • ½-¾cup shredded parmigiana cheese
  • salt and pepper

Get your mese together! Mise en place that is. Cut, trim and measure everything before you start cooking.

Season shrimp (or chicken) with salt and pepper. Do not season Kielbasa.

Prep and blanch green vegetable: Cut the wooden bottom 2 to 3 inches from asparagus and discard. Peel the next two to three inches of the asparagus and then cut into thirds or quarters to make bite size pieces. For fresh green beans, trim ends and cut into 2-inch lengths.

In your favorite pasta pot, bring a gallon of water to boil over high heat. Add 1 TBS salt to the boiling water and stir.

Blanch the green vegetable for 2 to 3 minutes in boiling water to desired consistency, remove with a spider or sieve and plunge into ice water. Set aside.

Add the pasta to the boiling water. Stir and cook to package directions for al dente.

Reserve: 1 cup of pasta cooking water and then drain pasta.

Sauté shrimp and vegetable: Heat a large skillet over medium high heat. Add 1 TBS butter and melt until foaming. When the foaming stops add 1 TBS olive oil and swirl to mix. Add shrimp and minced shallot, reduce heat to medium and cook about 2 minutes on one side until slightly browned. Flip shrimp over and cook for another 2 minutes. Add garlic and cook for 30 seconds. Mix and remove shrimp mixture to bowl including any oil in the pan. If using chicken, make sure it is cooked through. Kielbasa should be nicely browned.

Return skillet to heat and add another TBS of olive oil. Add the blanched green vegetable and cook for 2 minutes, stirring a couple of times. Add the sun-dried tomatoes, mix and cover the skillet. Cook for 2 minutes. If the pasta isn’t ready yet, remove to bowl with shrimp.

Assembly: Turn heat down to medium and return pasta to its pan and add reserved shrimp, asparagus and sun-dried tomatoes. Add a TBS or olive oil or two if needed. Pour in 1 cup heavy cream, and the grated parmigiana cheese. Mix well until heated through. Taste and season with salt and pepper. It will probably need about a teaspoon of kosher salt and ½ teaspoon fresh ground pepper. If the sauce is to thin, add some of the reserved pasta cooking water and mix until you get the desired consistency.

Mix, serve.

Jambalaya 😊

Jambalaya 😊

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New Orleans

Yield: 4 Servings
Adapted from The Daring Gourmet

I have updated the recipe to show the hot sauce as optional. This has a decent heat level (too hot for Gayle) without any hot sauce, possibly due to the Creole seasoning. I used Tony Chachere’s. Just opening the can made my eyes water and I sneezed twice. You can change or remove any of the proteins, although the Andouille is very traditional. Some calamari would be a nice addition.

Next time: There is too much liquid for the rice. Increase the rice to 1½ cups . Also might be worth setting the cooked meat aside before adding the veg., then returning when the rice is added.

Chicken & Marinade

  • 2TBS Creole seasoning, divided
  • 1lb chicken breast, cut into bite-sized pieces
  • ½lb Andouille sausage, sliced in ¼ inch slices
  • 2TBS butter
  • 8-12oz medium raw shrimp, deveined (optional: tails removed)
  • 8oz raw calamari (optional)

Vegetables

  • 1yellow onion, chopped
  • 3cloves garlic, minced
  • 1green bell pepper, diced
  • 1-2stalks celery, diced

Jambalaya

  • 1½cups (or more) white long grain rice
  • 1(14.5 oz) can diced tomatoes
  • 0-2tsp hot sauce (optional)
  • 1tsp Worcestershire sauce
  • 2cups chicken broth
  • 2bay leaves
  • ¾tsp salt
  • 4green onions, thinly sliced

Marinate Chicken: Place the chicken in a bowl with 1 TBS of the Creole seasoning, mix well and set aside while you prep the vegetables.

Prep the vegetables: Chop & mince all of the vegetables as required. Set up the mise en place for the other ingredients.

Saute Chicken, Sausage & Vegetables: Heat the butter in a large straight sided skillet over medium-high heat and brown the chicken on all sides.
Add the Andouille sausage and cook for another 3 minutes or so until the sausage begins to brown. Remove chicken and sausage and set aside,
Add more oil if needed, the onion, celery, and bell pepper and cook for 3-4 minutes. Add the garlic and mix in. Cook for 30 seconds.

Jambalaya: Add the rice, diced tomatoes, hot sauce (optional), Worcestershire sauce, salt and pepper and if you’re brave. the remaining TBS of Creole seasoning, stir to combine. Return the meat to the pan and add the chicken broth and bay leaves.

Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir, around the halfway point. Add the shrimp (and calamari if using), cover, and simmer for another 10 minutes or until the rice is tender.

Serve sprinkled with some sliced green onions.

Chipotle Shrimp Wontons

Chipotle Shrimp Wontons

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Yield: 30 pieces
Colorado Collage Cookbook

1995: This recipe was in the great Colorado Collage Cookbook. I’ve made it for parties and guests. The toughest bit is having the mini-muffin tins.

  • olive oil
  • 116-oz package wonton skins
  • ½lb shrimp, cooked, peeled, and coarsely chopped
  • 1yellow bell pepper, roasted, peeled, and chopped
  • 1red bell pepper, roasted, peeled, and chopped
  • ½cup chopped fresh cilantro
  • 1chipotle pepper in adobo sauce, drained and finely chopped
  • 8oz fontina cheese, shredded
  • Special Equipment: mini-muffin tin


Skins and filling may be prepared in advance and assembled just before baking.

Preheat oven to 350°F.

Brush mini-muffin cups with olive oil. Press 1 wonton skin into each cup. Bake about 10 minutes until tops are golden brown. Remove from oven and cool slightly.

In large bowl, combine shrimp, roasted bell peppers, cilantro, chipotle pepper, and cheese. Remove cooled skins from muffin pan and place on baking sheet. Fill each skin with reserved shrimp mixture and bake 7-10 minutes or until cheese is melted.