shrimp

Shrimp and Avocado Salad

mayonnaise

celery, thinly sliced, plus 3 tablespoons

celery leaves

cilantro

salt and pepper

limes

shrimp,

vegetable oil

hass avocados, diced

baby kale salad mix (about 8 cups)

radishes,

Spaghetti Squash Scampi Boats

spaghetti squash (about 2 1/2 pounds)

olive oil

salt and black pepper

shrimp (16/20), peeled, deveined and tails removed

unsalted butter

garlic (about 4 cloves)

red pepper

dry white wine

lemon juice

flat-leaf parsley,

Parmesan,

Lemon-Garlic Shrimp and Grits

instant grits

parmesan cheese

medium shrimp, peeled and deveined (tails intact)

garlic, minced

cayenne pepper (optional)

lemon,

parsley

Shrimp Stir-Fry

butter

jumbo shrimp,

garlic,

zucchini,

large ears of corn, kernels removed

red grape tomatoes, sliced in half lengthwise

yellow grape tomatoes, sliced in half lengthwise

Salt and black pepper

basil leaves, cut in chiffonade

Parmesan shavings

lemon

Rice or pasta, for serving, optional

Shrimp Salad

kosher salt

shrimp shrimp

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

The flavors in our easy chicken and shrimp are similar to a shrimp scampi and you can serve the chicken and shrimp with hot cooked linguine or rice.

Garlic Chicken and Shrimp

chicken breast

garlic (smashed and minced)

basil

salt

Creole seasoning (seasoned salt blend)

Optional Garnish: Fresh parsley (chopped)

Lightly pound chicken between sheets of plastic wrap to an even thickness. Cut the chicken into strips about 1-inch wide.

To peel the shrimp, draw the tip of a small, sharp knife down the back of a shrimp. Remove the dark vein or coax it out with the knife. Repeat with the remaining shrimp. Rinse the shrimp under cold running water and then pat them dry with paper towels.

In a large skillet over medium heat, melt the butter with olive oil.

When the butter stops foaming, add the garlic, basil, parsley, salt, and seasoning. Reduce the heat to medium-low heat and add the chicken and shrimp.

Cook the shrimp and chicken mixture, stirring, for about 10 to 15 minutes, until cooked through. If shrimp are small, add them a few minutes after adding the chicken. The shrimp will be opaque and pink when done.

Spoon the chicken and shrimp mixture over hot cooked pasta or rice for serving. Sprinkle with fresh chopped parsley, if desired.

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Linguine with Shrimp Scampi

Vegetable oil

linguine

garlic (4 cloves)

parsley leaves

lemon, zest grated

lemon juice (2 lemons)

lemon, thinly sliced in half-rounds

red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Please don't put olive oil in the pasta water,there is no need ,sauce doesn't stick to the pasta.

Excellent just as it is, but a relative showed me how to make it even better: Marinate the shrimp in olive oil, ginger, garlic, salt, and pepper for at least an hour ahead of time.  Cook the shrimp on high heat in an uncrowded pan, turning once. Set shrimp aside where it will stay warm. Cook garlic as directed (it will burn on high heat). Toss all ingredients except the shrimp together. Serve and put shrimp on top.

I thought this dish was going to be too lemony, but it wasn't. The shrimp had such an amazing flavor that it complimented the lemon-tasting noodles. It's a very mild lemon taste, but again, the shrimp in the dish are the stars! Super good and pretty simple. My advice is get the shrimp ready, the parsley cut, the garlic minced, and the lemon juice and zest ready to go before you start boiling the water to the linguine. That way, when the pot first starts to boil, throw the oil and butter into the other skillet and get that going. This way everything is timed out just right! <div><br /></div><div>Thanks, Ina! I'm keeping this in my go-to pasta dishes! </div>

We have made this numerous times. Very quick to put together. <div><br /><div>Minor additions: We sauté minced onion, red bell pepper and sun dried tomatoes prior to sautéing the garlic. Looks good. Tastes good. <div><br /></div><div><br /></div></div></div>

<div>Such a fun dish! I ended up cutting the lemon juice 1/8 cup and added 1 cup of parmesan but kept everything the same. It had the right amount of lemon for us personally at that point. Next time I will add a 1 1/2 lbs of shrimp and vegetable of some sort. It was a lot of pasta otherwise. Think it will be perfect then. </div><div><br /></div>

This is our FAVORITE pasta dish.  Light and very refreshing.  I butterflied the shrimp and topped with shredded parmesan at the end.  Divine!  If you find the sauce too runny, mix a little into a bit of cornstarch and add back into the sauce. This recipe is going into my historical family favorites file!  Could eat it every day!

If you follow the directions, you can't mess this up. Have everything prepped and ready, because it comes together very quickly once you start cooking. Absolutely delicious! There's no reason to order this when I'm out anymore. Restaurant scampi just doesn't compare!

I added a little bit of white wine while it was cooking, so delicious! 

Such a fabulous recipe!  Just suggested this to my husband for dinner tonight...needless to say, he's fired up!  Recipe is absolute perfection as is with one tiny exception of adding additional heat.  I add 1 1/2 tsp. of crushed red pepper as opposed to 1/8 tsp.  Other than that, it is just to die for!  Thanks, Ina, for a totally awesome always perfect recipe:)

Love this recipe, the only thing I do differently is that I take the shrimp shells and put them in a pot with white wine or chicken stock and water with some herbs, bring to a boil and simmer for a few minutes and let it sit. Drain the liquids, throw out the shells and it to add to the linguini once the shrimp is added.  Yum

https://www.foodnetwork.com/videos/linguine-with-shrimp-scampi-0169868

Ina's shrimp linguine recipe is the one when you need a fast, elegant dish.

Ina's Shrimp Linguine Recipe

This simple, summery pasta dish gets its vibrant flavor from briny shrimp, red bell peppers and a generous addition of rose wine—and just a little heavy cream, for richness. Red pepper flakes give it a kick of spicy heat. Pour a glass of the same wine used in cooking, and serve the dish for a sunny taste all year round.

Bucatini with Rose Red Pepper Sauce and Shrimp

red bell peppers, diced

red onion, diced

oregano

dry rose wine

heavy cream

bucatini

Food Network Kitchen’s Bucatini with Rose Red Pepper Sauce and Shrimp.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.

Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat. 

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through. 

Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

This is absolutely delicious!!  I used spaghetti squash instead of pasta. Everything else was as the recipe calls for. Will definitely make again!!

Super easy and delish. Looks fancy but again, very easy. A nice cooler summer evening pasta dish.

https://www.foodnetwork.com/videos/rose-red-bucatini-with-shrimp-8719593

This summery dish gets its vibrant flavor from briny shrimp and rose wine.

Rose Red Bucatini with Shrimp

There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or <a href="https://cooking.nytimes.com/recipes/1021422">tossed with pasta</a>. <span>The slight char brings out seafood’s sweetness, so for contrast, </span>serve with tart lemons or a tangy cocktail sauce

Sheet-Pan Shrimp Boil

baby red

garlic cloves,

Kosher salt and black pepper

corn, husked, cut into 4 segments

unsalted butter, softened

seafood seasoning,

paprika

cayenne,

parsley leaves (optional)

Heat oven to 425 degrees. Place a rack in the center of the oven.

Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.

Prepare the corn: Spread each piece of corn with some of the butter and set aside.

Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.

Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.

Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.

Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.

Jambalaya

andouille sausage, sliced 1/2 inch thick

green bell peppers, chopped

celery,

scallions,

tomatoes

rice

chicken broth

Cajun seasoning

bay leaves

thyme

Chopped fresh parsley, for topping

Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.

Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

Excellent and very easy. I wondered about the rice, since Uncle Ben's instructions looked just like those for regular rice. After some research online, I found someone's comment that parboiled rice holds its shape during extended cooking and is therefore usually called for in Cajun jambalaya recipes. It worked perfectly in this recipe. The optional cayenne made it too spicy for some of my guests, perhaps because our Cajun seasoning already includes cayenne. Next time: hot sauce at table.

This was very quick and easy to prep and throw together!  It packed a big punch of heat (with the cayenne)  and flavor for a crackpot meal.  Be sure to use the correct rice and a good Cajun seasoning.

Everything came out perfect. I used 1 1/2 cups parboiled rice and cooked everything except shrimp In pressure cooker for 8 minutes. Great!!! Quick released pressure added 60 shelled  large shrimp on warm for 5 minutes. 

Very good flavor and easy to make. Rice always tends to be a little tough, so I would suggest making the rice separately and then adding to dish.

Easy and packed with flavor.  We sub in smoked sausage to relieve some spice.

Needed a bit more spice but it was a great meal!!

Great recipe! It’s easy and nice to make on a busy day.

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

cheddar cheese

bacon, chopped

scallions

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

These shrimp rolls combine the light mayo dressing and buttery bun of a lobster roll with easier prep (and lower cost) for the home cook.

Shrimp Rolls (New England&#8211;Style Seafood Sandwiches) Recipe

(565 grams) shrimp, shelled and deveined

Kosher salt

baking soda (optional; see note)

(60 milliliters) mayonnaise

rib celery (2 ounces; 55 grams), finely diced

chives

lemon juice,

top-split hot dog buns (preferably Pepperidge Farm)

If marinating the shrimp first (see note), toss shrimp with 1 tablespoon (12g) salt and the baking soda in a medium bowl until evenly coated. Refrigerate for 15 to 30 minutes. If not marinating, proceed to step 2.

Prepare an ice bath. Add shrimp to a medium saucepan of cold water (no need to rinse if you marinated the shrimp with baking soda). Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F (77°C) on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.

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