Many of us think of Cinco de Mayo when the month of May rolls around and it is an excellent holiday to celebrate. But did you know that May 10 is National Shrimp Day? I am not sure why it is in May, as there is a National Shrimp Festival every year in October. But that’s okay, those of us who love to eat shrimp are happy to indulge at any time of year. I love shrimp prepared in any number of ways and can never get enough.
Well, okay, I wouldn’t want to try a shrimp milkshake or a shrimp birthday cake with shrimp frosting, but you get what I mean. As I write this, I have no shrimp in any form, so after I am finished sharing recipes, I just might have to make a trip to the grocery store or better yet, our local seafood market. Let’s get to those recipes right now.
4 garlic cloves, minced
1/4 cup butter
1/4 cup extra-virgin olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
Hot cooked angel hair pasta
1. In a 10-inch ovenproof skillet, saute garlic in butter and oil until it becomes fragrant. Add shrimp, lemon juice, pepper and oregano. Cook, stirring, until the shrimp turn pink. Sprinkle with the Parmesan cheese, bread crumbs and parsley.
2. Broil about 6 inches from the heat for 2 to 3 minutes or until topping is golden brown. Serve with the pasta. Makes 4 servings.
Shrimp pasta salad
3 cups uncooked small pasta shells
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup horseradish sauce
2 tablespoons grated onion
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
1 large cucumber, seeded and chopped (I prefer them peeled)
3 celery ribs, strings removed, thinly sliced
Red lettuce leaves, optional
1. Cook the pasta shells according to the package directions; drain and rinse with cold water. Allow to drain again.
2. In a large bowl, combine sour cream, mayonnaise, horseradish sauce, onion, seasoned salt and pepper. Stir in shrimp, cucumber, celery and pasta shells. Refrigerate until ready to serve. If desired, serve on top of lettuce leaves. Makes 12 servings (about 3/4 cup each).
Shrimp and avocado salsa
It’s a good idea to wear kitchen gloves when working with hot peppers. If you do not, please remember not to rub your eyes!
1 pound cooked medium shrimp, peeled, deveined and chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
1 medium red bell pepper, chopped
3/4 cup thinly sliced green onions
1/2 cup peeled, seeded and chopped cucumber
3 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1/4 teaspoon pepper
1. In a large bowl, combine all ingredients except for the tortilla chips.
2. Refrigerate the salsa an hour or two to allow flavors to blend. Serve salsa with your favorite tortilla chips. Makes about 6 cups.
1 1/4 cups flour
1 1/4 cups cornstarch
6 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Cajun seasoning
1 1/2 cups cold water
1/2 teaspoon canola oil
2 1/2 cups flaked coconut
1 pound uncooked large shrimp, peeled and deveined
Additional canola oil for deep frying
1 cup orange marmalade
1/4 cup honey
1. In a large bowl, combine flour, cornstarch, baking powder, salt and Cajun seasoning. Stir in water and oil until smooth. Place coconut in another bowl. Dip each shrimp into batter, then coat with coconut.
2. In an electric skillet or deep-fat fryer, heat oil to 375. Fry the coated shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels.
3. In a small saucepan, heat the marmalade and honey, stirring until well blended. Serve with the fried coconut shrimp. Makes 4 servings.