Archive for the ‘Seafood – Shrimp/Prawn’ Category
Shrimp & Corn Soup
This is excellent soup, common ingredients and it goes together quickly. I made this on 10 Feb 2022 and the family absolutely loved this. Link to the Shortcut is listed in the Notes section.
Ingredients
- 750 grams shrimp, peeled, deveined, tails removed, (1½ lb)
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 stalks import celery, diced
- ¼ cup butter
- 1 tablespoons olive oil
- 2 cans whole kernel corn, drained, (410 g/15 oz each)
- 1 can creamed corn, (565 g/20 oz)
- 113 grams cream cheese, cubed, (4 oz)
- 1 cup whipping cream
- 1½ cups milk
- 2 tablespoons Cajun seasoning, Shortcut
- ½ teaspoon salt, or to taste
- fresh parsley, chopped, for garnish
Instructions
- Prep the vegetables.
- Prep the shrimp.
- Heat the butter and oil in the a large saucepan, when hot, add the onion, celery, and bell pepper. Sauté until tender.
- To the pan, add the shrimp, stir into the vegetables.
- Cook the shrimp until just pink.
- Add the corn, cream, milk, and Cajun seasoning. Stir together.
- Cook on low heat until the cream cheese is melted and mixed in.
- Ladle into serving bowls, sprinkle with parley as desired. Serve and enjoy.
Notes
Fair cost per serving based on the cost of the shrimp, really depends where you can source good fresh shrimp.
Shortcut: Cajun Seasoning Mix.
Updated on 10 February 2022.
Shrimp Curry in a Hurry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ⅓ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 cup sour cream, Shortcut
- 1 teaspoon yellow curry powder
- ¼ teaspoon salt
- dash black pepper
- 1 cup cooked shrimp, tails removed
- 1 recipe Saffron Rice, or hot cooked rice, Link in Notes
Instructions
- Melt the butter in a medium saucepan. Add the onion, bell pepper, and garlic. Cook until tender but not browned.
- Stir in the sour cream, curry powder, salt, and pepper.
- Add the shrimp and stir in. cook until heated through, stirring often.
- Serve over Saffron Rice or just hot cooked rice. Enjoy.
Notes
Low cost per serving, but depends on where you source the shrimp.
Additional recipe: Saffron Rice.
Shortcut: Sour Cream.
Curried Shrimp
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- 1½ cups tart apple, peeled, finely diced
- 2 tablespoons all-purpose flour
- 2-2½ teaspoons yellow curry powder
- 2 cups milk
- 1 teaspoon salt
- 2-3 cups cooked shrimp, peeled, deveined, tails removed
- 1 recipe Saffron Rice, Link in Notes
Instructions
- In a medium saucepan, melt the butter. Add the apples and cook 5 minutes.
- In a bowl, add the flour and curry powder. Stir mixture into the apples.
- Slowly stir in the milk, cook, stirring continuously, until thickened.
- Add the salt and shrimp, heat through.
- Serve with Saffron Rice, enjoy.
Notes
Fair cost per serving based on where you source the shrimp.
Additional recipe: Saffron Rice.
Easy Shrimp Sauté
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ⅓ cup butter
- 1 clove garlic, minced
- 750 grams raw shrimp, peeled, deveined, tails removed, (1½ lb)
- ⅓ cup dry white wine
- 2 tablespoons parsley, chopped
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the garlic and cook for just 30 seconds. Add the shrimp and cook until opaque and orangish/pink.
- Stir shrimp around with the spatula to make sure all are cooked.
- Stir in the white wine, cook for 1 minute, slowly stirring.
- Sprinkle with the parsley. Serve right from the pan.
- Serve with hot cooked white rice, enjoy.
Notes
Fair cost per serving depending on where the shrimp is sourced.
Shrimp in Cheese Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ¼ cup salt
- dash black pepper
- 1 teaspoon Worcestershire sauce
- ½ cup sharp Cheddar cheese, shredded
- 2 cups cooked shrimp, peeled, deveined, tails removed
- 1 cup frozen peas, cooked, drained
- 1 teaspoon lemon juice
- 6 Toast Cups, Link in Notes
Instructions
- Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in the milk, stir constantly and cook until thickened.
- Stir in the salt, black pepper, and Worcestershire sauce. Add cheese and stir until fully melted in.
- Add the shrimp, peas, and lemon juice. Stir, heat through.
- Spoon into Toast Cups, serve and enjoy.
Notes
Fair cost per serving depending on where you source the shrimp from.
Additional recipe: Toast Cups.
Shrimp Newburg
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ⅓ cup butter
- 2 tablespoons all-purpose flour
- 2 cups half and half cream
- 4 egg yolks, slightly beaten
- 4 cups cooked shrimp, peeled, deveined, tails removed
- ½ teaspoon salt
- ¼ cup dry white wine
- 2 teaspoons lemon juice
- toast cups, or egg noodles, for serving, Link in Notes
- paprika, for garnish, as desired
Instructions
- Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in the cream, stir continuously until sauce thickens.
- Lightly beat the egg yolks. Scoop out a little bit of sauce and stir into the yolks, then add the yolks to the sauce and stir until completely blended in, about 1 minute.
- Add the shrimp and salt, stir to mix, heat through.
- Stir in the wine and lemon juice.
- Spoon into Toast Cups or over hot buttered egg noodles. Sprinkle lightly with paprika to garnish, serve and, enjoy.
Notes
Fair cost per serving depending on where you source the shrimp from.
Additional recipe: Toast Cups.
Updated on 5 September 2021.
Shrimp Creole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- ½ cup onion, diced
- ½ cup celery, diced
- 1 clove garlic, minced
- 2 cups diced tomatoes
- 1 cup seasoned tomato sauce
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- dash hot pepper sauce
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- 340 grams raw shrimp, peeled, deveined, tails removed, (12 oz / ¾ lb)
- ½ cup green bell pepper, diced
- 1 Confetti Rice ring or Parsley Rice ring, Links in Notes
Instructions
- Melt the butter in a large non stick pan, when hot, add the onion, celery, and garlic. Cook until tender but not browned.
- Add tomatoes, tomato sauce, and seasonings. Stir together, simmer for 45 minutes uncovered, stirring occasionally.
- In a bowl, mix together the cornstarch and cold water, stir into the sauce, and stir until sauce thickens.
- Add the shrimp and bell pepper, stir together, cover and simmer 5 minutes or until shrimp is pink.
- Pour mixture into the bowl in the center of a prepared Confetti Rice ring or Parsley Rice ring, or simply serve with hot cooked rice.
Notes
Fair cost per serving.
Additional recipes: Confetti Rice Ring, Parsley Rice Ring.
Honolulu Shrimp & Rice
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 strips bacon, diced
- 250 grams ground beef, (8 oz)
- 1 medium onion, finely diced
- 3 cups cooked rice
- 2 cups cooked shrimp, peeled, tails removed
- ⅓ cup celery leaves, minced
- 1 teaspoon salt
- ¼ teaspoon dry mustard
- dash black pepper
- 2 tablespoons light soy sauce
- 2 tablespoons butter, and as needed
- 3 yellow bananas, sliced, not brown bananas
Instructions
- In a large non stick pan, cook the bacon until just crisp.
- Add the ground beef and onion, cook until onion is tender and beef has no more pink visible.
- Add remaining ingredients except the butter and bananas. Cook, stirring often, until heated through.
- In a separate pan, melt the butter, brown the banana slices on both sides.
- Add shrimp mixture to a serving dish, ring the edge with browned banana slices. Enjoy.
Notes
Fair cost per serving.
Quick Shrimp Curry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ½ cup onion, diced
- 1 tablespoon butter
- 1 can condensed cream of shrimp soup
- ¼ cup milk
- 1 cup sour cream, Shortcut
- ½ teaspoon yellow curry powder
- 1 cup cooked shrimp, peeled, tails removed
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the onion and cook until soft but not browned.
- Stir in soup, heat and stir until smooth.
- Stir in sour cream and curry powder.
- Add shrimp, stir and heat through.
- Serve over hot rice.
Notes
Fair cost per serving based on where you get the shrimp.
Shortcut: Sour Cream.
Shrimp Orleans
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup ketchup
- ⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
- 2 cups cooked shrimp, peeled, tails removed
- hot cooked rice, butter
Instructions
- Melt butter in a large non stick pan, add the onion and garlic, cook until soft but not browned.
- In a mixing bowl, add the soup, sour cream, and ketchup. Mix together.
- Stir mixture into the onions.
- Stir in the mushrooms and shrimp. Cook on low heat until heated through.
- Serve over butter hot cooked rice, enjoy.
Notes
Fair cost per serving depending where you can source shrimp.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
