easy shrimp recipes

Shrimp Salad

kosher salt

lemon

shrimp shrimp

mayonnaise

Dijon mustard

white wine vinegar

black pepper

dill

red onion (1 onion)

celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

AWESOME!!!!!!! Made many times over the past months, but just now reviewing. <br />Made as is, really good. Just added a little more mustard and pepper to taste. Awesome! <br /> 2nd time but used less mayo, more pepper and mustard. Outstanding. <br />Then started modifying.  <br />First basic mod is using less mayo, and adding Old Bay to it. Great. Then added jalapenos, just a few. <br />Also, added quartered cucumbers and some halved cherry tomatoes later on. <br />Then made a chipotle mayo aioli, again awesome. <br />This is a great basic recipe, and all the kids love it, even the grand kids. We make it on vacation with fresh gulf shrimp and cooked grouper. <br />I tried with sour cream instead of mayo too, and was great as well. 

Great recipe! I made it with 2 tablespoons of mayo, 2 minced green onion stalks, 2 chopped celery stalks, 1 diced tomato and 1 tsp dried dill since I didn't have fresh dill available. I also had to sub regular mustard for dijon and apple cider vinegar for white wine vinegar -- it still tasted good. I added a little Mrs. Dash, and some pink Himalayan salt instead of kosher.<br />

I signed up expressly to leave this review!  This is a fantastic recipe; so close to the shrimp salad from Eatzi’s.  I put About 1/3 less mayo but added triple the Dijon mustard and a jalapeño because was craving a little spice.  Definitely putting this in the rotation.

Simple and delicious. I added a few shakes of tobasco for a little heat. 

This couldn't be better, but it does take me longer to make it!

Absolutely delicious. I had never even tasted shrimp salad let alone made it! A family member requested it as a thanksgiving dish and I said "no prob!" Without knowing what I was getting myself into I searched many shrimp salad recipes on the Internet after much debate ended up deciding on this one. The salad received rave reviews and I myself thought it was out of this world as well! Will definitely be making again for my own family!

I love this recipe I make it for one by using seven Shrimp half salary 2 tablespoons of mayo 1 teaspoon of Dijon mustard 1/4 cup minced onions and 1 tablespoon of dill Wonderful

Another great Ina recipe. I used a little lemon zest in the shrimp salad and served a nice full scoop on a salad I prepared. No salad dressing needed. This was easy and quick to make. I'm going to try this with crab, pasta and a litlle old bay next time as another reviewer recommended

Love this. Used a mid-range chardonnay for the wine and added jalepenos for a bite.  Served over spring mix. Yum!

https://www.foodnetwork.com/videos/inas-shrimp-salad-recipe-0170514

Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.

Ina's Shrimp Salad Recipe

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Shrimp and Grits

water

Salt and pepper

grits

butter

cheddar cheese

shrimp,

bacon, chopped

lemon juice

parsley

scallions

garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Between ease of preparation, outcome and simplicity of ingredients, this recipe was a winner all-round. My family loved it. One key was to use chicken stock for the grits instead of water. I could have spiced it up quite a bit more for my own taste, but kept it mostly as-is except substituted cilantro for the parsley and added chopped ham along with the bacon.

Very good and quite easy to make.  Better than mine but if you tell anyone I will deny ever having said that!

Absolutely delicious and so easy.  The only substitution I made was chicken broth rather than water for the grits. 

Super easy and delicious. Made exact first time and it turned out good. Second time I used chicken broth for my grits and they tasted amazing!!!! Going to make again but add in some red pepper and asparagus to the shrimp. A good basic shrimp and grits recipe that can easily be tweaked to each individuals liking.

This was our first time eating shrimp and grits.  This recipe is delicious and the meal was very easy to make.  It is a very rich dish and no one was able to enjoy a second plate!  We added some extra black pepper and a dash of hot sauce to the shrimp because we thought it needed a little heat.  NYers like shrimp and grits!

This was my bf's first time eating shrimp and grits. His response? "This is so *expletive* good!" Haha. This really is a delicious recipe, the only thing I added was a dirzzle of chili oil around the grits. Be ready for a nap when you finish eating. 

Excellent recipe. Didn't have fresh parsley, so I substituted Cilantro. I think it may be better with the Cilantro. Plan to add chopped green chilies to the grits next time. 

Very good and easy too.  I dusted the shrimp with Old Bay before sautéing in the bacon fat.  How can you go wrong?  The grits were cheesy and flavorful.  I will definitely make this again.  Quick easy meal.

One of the very few recipes I followed verbatim. Nothing needs to be changed - this recipe is INCREDIBLE!  Served with Paula Deen's collard greens for a spectacular meal!<div> </div>

https://www.foodnetwork.com/videos/grits-with-shrimp-93113

Chef Bobby Flay does his take on Southern grits, with shrimp and cheese.

Grits With Shrimp

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Cioppino

olive oil

fennel bulb,

onion, chopped

shallots,

salt

garlic cloves, finely chopped

red pepper

tomato paste

tomatoes

dry white wine

fish stock

bay leaf

manila clams, scrubbed

mussels, scrubbed, debearded

large shrimp, peeled and deveined

fish

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Overall, this is a great recipe but my rating of 4 vs. 5 stars is because it needs a couple of tweaks.  First, I doubled the recipe because I had 12 over for dinner Xmas eve.  I've been enjoying my mother's Cioppino as long as I can remember because we celebrate my sister's birthday every Xmas eve; her actual birthday is Xmas.  I consider myself a Cioppino aficionado!!!!  Plus, I wanted to give my mom a break AND try to make it for the first time myself.  The fennel is really key too.  Don't skimp on onions, shallots or garlic and use all of it generously.  So I had the sauce simmering before adding the seafood and my husband walked in and said, "This is is not going to feed 12 people."  He was absolutely right.  Thank goodness I had a huge Costco size jar of Rao's plain marinara - the choice of most chef's if one must buy.  I dumped it in, even added more wine and let it simmer much longer - like 1.5 hours longer than the recipe calls for.  This is an important step because if you don't let the sauce simmer, the fennel needs to soften (even after sauteing it stays very firm and crunchy) and simmer more in the sauce/soup.  It also needed a touch of Italian seasoning - to your taste; it just needed it...Because it was Xmas eve, we individually broiled lobster tails and placed it on top of the soup as a final touch.  It was really good.

I've made this recipe AS IS, and it is excellent. Other times, unable to find seafood stock I've used chicken stock with clam juice to match the amount with success. I've used a little less onion, less shallot, more wine, whatever, crushed tomatoes instead of diced, etc, and basically this is an extremely forgiving recipe. I highly recommend making it. Do not skip the fennel or wine! 

Every Christmas Eve I make this recipe and it is perfect! I serve w pasta &amp; crusty bread on the side for dipping. The kids and adults look forward to it every year as part of the feast of 7 fishes! Thanks Giada 

<div>We made this tonight. We made a few changes to suit what we had in the frig and cabinet;  and ended up with fabulous cioppino.</div><div>1. I added 1 cup of chopped celery.</div><div>2. No shallots (non in our frig at the time)</div><div>3. I sauted the vegies in 1 cube of butter with a 1/2 tsp salt, instead of oil.</div><div>4. I made my fish stock from 1/2 lb. of raw shrimp, shells on, in 5 cups of boiling water.</div><div>5.We had a can of oysters in the cupboard, so we used the juice and added the oysters with the fish.</div><div>6. No crab.</div><div><br /></div><div>7. I used very good white wine.</div><div>8. At the last minute I added 1 more tsp. of salt, 1 tbls. Sugar, and 1/2 cup cheap red wine.</div><div>9. The bag of frozen fish had calamari, so I lightly sauted the pieces in butter before adding them.</div><div>It was fabulous. </div><div>P.S. We used 1 bag of CostCo frozen seafood; Mussels, shrimp, calamari, and 1 pound frozen cod (costco), the 1/2 pound shrimp from the broth (shells off), and the oysters from the can. </div><div><br /></div><div>The fennel is a MUST! </div><div>Thank for the base recipe!</div><div><br /></div>

Made the broth portion of this tonight with the intention of heating it and adding the seafood tomorrow.  My husband and I couldn’t stop “sampling”the broth all night.  It’s delicious.  Looking forward to tomorrow when we finally add the proteins.  

I cooked this Cioppino tonight for a dinner party and everyone was raving over it!  I love to cook and this is one of the best meals I have ever made.  It all started because I had some leftover seafood broth I saved from a Lousinana Boil I made last week with lobster, shrimp, mussels, potatoes, onions, celery, Old Bay and all the other ingredients it entails.  I altered this recipe to my tastes by adding some ground Italian sausage and a lb. of Maine crab meat to the shrimp, mussels and clams.  I also made saffron yellow rice to serve in the bowls with the Cioppino poured over it.  And I made garlic &amp; Italian herb butter I spread over a sliced bagette loaf of bread baked and then broiled to a nice toasty crunch.  This dish is going to be a top favorite to repeat many times in the future.  I highly recommend this recipe.  Simply delicious!  

It's already been said how great this recipe is, but I want to second the person who suggested scallops. For the fish, we used 3/4 lb. sea scallops cut in half laterally, and 3/4 lb. halibut. As said before, the timing for each fish is perfect. Even though it says it takes 90 minutes, this is a really easy recipe to make. It's hard to go wrong. The hardest part, really, is finding the most pristine shellfish and fish and being willing to spend the money for them. This was our Christmas dinner, and there were raves all around from the youngest to the oldest. This one's a keeper. And, it's very pretty!

I followed the recipe verbatim, but also included sea scallops.  This cioppino turned out better than any I've ever had anywhere. My sixteen year old son agrees that this is absolutely delicious!  The soup could easily stand on its own. The fennel is delightfully subtle alongside the onion, shallot, garlic and tomato. With all of the wonderful seafood, it's truly unbeatable.  The timing of the seafood additions was just right.  The mussels were plump and tender. I added the scallops with the shrimp and those were cooked perfectly.  I served this with buttery garlic sourdough baguette lightly toasted under the broiler.  Dipped in the soup, it's like heaven on Earth!  Thank you, Giada!

Made this last night and it turned out amazing.  I added some smoked paprika to the broth and it was heavenly.  Highly recommend it. 

This is one of our very favorite recipes.  It's relatively easy and quick so we can do it whenever we feel like a seafood fix.  And, the results are AMAZING!  This ciopinno is better than any similar dishes we've had in restaurants.  We usually do just half a recipe, and this gives us two dinners.  We've made the ciopinno using fish stock, seafood stock, and even clam stock interchangeably without noticing any important difference.  We routinely add scallops (same amount as the shrimp) which we cut in half cross-ways to get thinner rounds.  Our favorite fish for this dish is halibut.  It stays firm during cooking and seems to "fit."   In our view, sea bass isn't as good, and fish like cod, haddock, snapper, and grouper break up during cooking.  We sometimes add a bit of cod, however, to get some smaller pieces of fish throughout.  We've also tried lobster and king crab, but felt they only added to the price.  TRULY WONDERFUL!!

https://www.foodnetwork.com/videos/giadas-cioppino-0228316

Learn how to make Giada DeLaurentiis’ take on Cioppino.  This Italian-American soup is a lighter alternative to heavy holiday meals.

Giada DeLaurentiis' Cioppino

Penne with Shrimp and Herbed Cream Sauce

penne pasta

garlic,

kosher salt,

black pepper,

basil leaves

flat-leaf parsley

red pepper flakes

white wine

clam juice

heavy whipping cream

Parmesan

Chef Name: Giada De Laurentiis

Full Recipe Name: Penne with Shrimp and Herbed Cream Sauce

Talent Recipe: Giada De Laurentiis’ Penne with Shrimp and Herbed Cream Sauce, as seen on Food Network’s Giada at Home

FNK Recipe: 

Project: Foodnetwork.com, CINCO/SUMMER/FATHERSDAY

Show Name: Giada at Home

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Best pasta and shrimp dish. Its perfect the way it is. If you don't have clam broth just add a little bit more wine.

This dish was a hit! I will definitely make it again. I used a can of diced tomatoes so I didn't have to chop the whole tomatoes. I also added twice the amount of red pepper flakes because I like a good kick! I think next time I will let it simmer longer since it wasn't as thick as I wanted it. Still very yummy. My roommate said it tasted like it came from a restaurant! 

<div>Super Delicious! Followed reviewers....made sauce before shrimp and let it simmer for twice as long as recipe to meld all the the flavors, added more garlic and less penne (very saucy) Next time I'll add more red pepper flakes, could barely taste. I got the frozen argentine shrimp from Trader Joe's and it was perfect, big shrimp I had to cut them a bit.</div><div><br /></div><div>Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-shrimp-and-herbed-cream-sauce-recipe.html#communityReviews?oc=linkback</div>

I made this recipe a couple weeks ago and it was great!. The only things I did differently was use fresh from the garden tomatoes instead of the canned tomatoes and used part of a fresh cayenne pepper from the garden as well.  I also added some spicy sausage that I cut pretty thin. Everyone loved it and asked me to save the recipe because its a repeater.

I made this for dinner today and everyone loved it. We used a little more red pepper flakes and less herbs and added spinach towards the end. It was amazing! My husband had three servings. <br />

This was outstanding! This was a "pantry raid" dish and I had to made some substitutions such as dried minced garlic, and I used a hefty tablespoon each of dried basil and parsley (did not add more at the end), and parm from the can. I used 1/2 lb of penne and that was the right amount of pasta for the amount of shrimp and sauce. I bet this would be even better with chopped garlic, fresh herbs and freshly grated cheese, but it was so good as it was that I probably won't change anything except I'll use a smaller pasta like mini penne to better match the size of the medium shrimp once cooked. 




 taste even better with the chopped
 garlic, fresh herbs and freshly grated pasta but it turned out so good that I probably won't change what I did except ill

Oh WOW.... didn’t expect it to come out like it did.... tastes like a 5 star restaurant 

Delicious! We substituted the clam juice for chicken broth and shrimp for chicken and it’s so flavorful! A little spice, very fresh, it’s quite an impressive meal. Love it!

Excellent the only thing I did different was use mascarpone instead of heavy cream.  The best

https://www.foodnetwork.com/videos/penne-with-shrimp-0153784

Ever had pasta with pink sauce? Shrimp and tomatoes tint this creamy sauce.

Penne With Shrimp

Shrimp Creole from Delish.com makes the perfect spicy weeknight dinner. 

Classic Shrimp Creole

onion,

green bell pepper, chopped

celery,

Kosher salt

paprika

thyme

oregano

cayenne

c. low-sodium chicken broth

bay leaves

whole tomatoes, crushed

green onions, thinly sliced,

Worcestershire sauce

vegetable oil

lb. shrimp, peeled and deveined

white rice,

I make this almost exactly as written and love it! The only thing I do differently, is to cook the shrimp right in the sauce at the very end, instead of cooking in a separate pan.

Wow.. just tried this recipe and was amazing!! Hadn’t had shrimp creole in years. Wanted a new recipe since our taste buds have changed. The teas of cayenne is just right!!!
The lemon and serving over rice complimented the heat of the dish. Will definitely make again👍

This recipe deserves more then 13 ratings. It’s my first time making this dish. My husband and I loved it.  We thought it was delicious. Light tasting, but full of flavors. I did add a dash of creole seasoning, only because we had it and the hubs wanted me to try it. However, this dish was easy to make, good ingredients, we both really enjoyed it over basmati brown rice. Very good! Thank you!

i didn’t use as much cayenne but substituted what I didn’t use of that with Cajun spice. Really enjoyed this recipe

I was pleasantly surprised.  It was delicious and had awesome flavor.  I used fresh farmers tomatoes.  I used Allegro in place of worchestshire.  I could eat double portions of this.

Awful. Good creole doesn’t need oregano and thyme. There was so much it was overpowering by the time the three reductions are made. Creole is best when it’s kept simple so the shrimp becomes the star.

I tweaked it a little, I’m not good with too much heat. It’s been about 10 years since I tried to make creole. I loved the recipe, only omitted the bay leaves. I did a double batch so I could have some for lunch the next day.

This recipe is very delicious and easy to make.

I wish I had read the reviews before I made this.  I definitely would leave out the oregano and use fresh thyme.  I put my shells into my stock to intensify the flavor.  I will definitely be making this again!!

I've made this before and my guests rant and rave over it every time. It is so simple to make
There are never any leftovers

Shrimp Cocktail

carrots,

lemon, halved

Cocktail Sauce, recipe follows

Lemon wedges

ketchup

horseradish,

sauce,

Food Network Kitchen’s Shrimp Cocktail.

Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.

Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.

To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.

Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.

Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.

Wonderful, especially the Court Bouillon prep. However I peeled the shrimp prior to cooking including the tail (I don't need a shrimp shell on the tail of my shrimp, and none of my guests have ever complained) Then prior to adding the ingredients to the water I boil the shrimp shells for several minutes to extract their flavor, I used a spider to remove the shells and proceeded with the Bouillon as described, plus a teaspoon of red pepper flakes. 10 people, 6 pounds of 20/25 sized shrimp, empty plate less than 2 minutes.<br />

Love this recipe!  When I cook the shrimp I just drain it after the 3 minutes and put everything together in a bowl till the next day. Then I shell the shrimp and serve.  It is so good!! Do yourself a favor and make 2 lbs!! It’s that good!

You forgot to say when to add the kosher salt. I am going to add it to the boil. 

What are we supposed to do with the 1 tablespoon of kosher salt? 

I only made the cocktail sauce, since I had cooked shrimp on hand.  The sauce was delicious.  I have never made it myself before, tho I cook a lot.  I thought it was terrific, and the freshness of the ingredients was an improvement even over my usual favorite: Bristol Farms Cocktail Sauce!

Yummm! I'll always cook shrimp this way from now on! The flavor the broth imparts is unbelievable! Well worth the extra time!

Really enjoy this, helpful in that a recipe of any type has ever said to boil water, then turn off,  then put in shrimp for 3 minutes, then take off and plunge in ice water to stop the cooking pros.

Delicious" best recipe- can't wait to make again.<div>Thanks!</div>

Wow!  The broth is worth the effort.......and I was skeptical.  Take the time and follow as written.  If using frozen Shrimp, be sure to thaw, rinse and rinse again to remove the salty/sodium.

Excellent flavored shrimp...and it smelled so nice while it was cooking!

Cajun Shrimp And Rice

unsalted butter

Cajun seasoning

salt and pepper

plum tomatoes, chopped

scallions,

white rice

Lemon wedges,

Cajun Shrimp and Rice

Food Styling: Jamie Kimm
Prop Styling: Marina Malchin

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Very good and easy! Based on previous reviews, I also made some modifications which added more texture and flavor. Sautéed chopped red pepper and celery for about 6 mins at the beginning with the garlic. Added andouille sausage with the shrimp. Also, didn’t add the extra liquid and served over rice (rather than stirring the rice in at the end). This recipe’s a keeper!

I sauteed finely chopped sweet onion, red and green peppers, celery, and carrots. Cooked with one sliced andouille sausage link. Then followed recipe. Next time plan to chop a jalapeno. More work but worth it.

Very good!  I added some red onion but it was still a little bland but that's not a bad thing with my picky hubby.  The cajun seasoning wasn't too hot for him either!  A very savory dish.  I may take the advice of another reviewer &amp; the next time remove the shrimp until closer to the end so they're not over cooked.  Very easy and quick! A definite keeper.

Yummy!  Entire fam enjoyed this one, including picky teens.  I always up the garlic, so I did that on this recipe as well.  Also gave mine a little kick with Frank’s Hot Sauce.  Quick, easy and tasty.  What more could you ask for?

Loved this recipe ! I added a little extra garlic and about 1/2 cup of sweet corn. Yum!!! Topped it with Tapatio Hot sauce . My boyfriend loved it and so did I

Eh, nothing really "cajun" about this besides the seasoning. First time I made it was bland.  Sorry ya'll.  Second time I added chopped bell pepper, celery, and onions, upped the cajun seasoning,  threw in some more cayenne and some Louisiana Hot Sauce.  I cooked my rice separately too and toasted the rice (I love toasted rice).  Next time I might start with a roux to make a nice sauce.  Although it wouldn't be very healthy with the roux but it sure would taste good.   Three stars for being a good base.

Tasty recipe.  I peeled my raw shrimp and boiled the shells then used that water to cook my rice.  

This is a absolutely delicious recipe!  I bought fresh deveined shrimp from Whole Foods, which eliminated the messiest and most tedious step. I used short grain brown rice, which saved another 30 minutes cooking time, and provided just a bit more nutrition. All told, this was the quickest and most delicious shrimp and rice dish I’ve ever had.

Was a decent recipe. I followed the suggestions in the reviews and added red bell pepper and onion with the garlic before adding the shrimp. Also added some cayenne pepper and a little salt. The lemon definitely helped brighten the flavor. I'll probably make it again, but will probably continue to tweak the recipe. It was a quick and easy weeknight meal. 

<div>Great recipe to switch out any  fish or meat product. especially if you are single.</div><div>  I love this one on Fridays..quick and healthy  so I can watch a movie and sleep after a long day at work.. Thank you !!  P.S. I may need to grab a little ice cream lol. &lt;3</div><div><br /></div><div><br /></div>

https://www.foodnetwork.com/videos/cajun-shrimp-and-rice-0283809

Get a taste of the Bayou with this flavorful Cajun shrimp recipe.

Seafood Stock

shrimp

onions

garlic cloves,

thyme,

Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

Outstanding! Not that hard to make if you freeze your shells until you need them. The stock itself freezes beautifully. Also makes great rice or couscous. 

Thank you Ina for giving those of us who live in small rural area’s a great distance from ocean or large bodies of water the information to make our own stock. This recipe is easy and does not require hard to find ingredients. It has great flavor and shells from other shell fish can easily be substituted or combined with shrimp.

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