It seems we had shrimp on the mind last month. Slow Cooker recipes came in second, no surprise during a wintry month across most of America. February’s most popular recipes in top newspapers were shrimp related. That quick, easy and delicious food we all love.
And, 31Daily’s top recipe for February was also shrimp related: Home Cooked Pad Thai: a New Family Favorite
New York Times:
Most Popular Recipes: Shrimp
Washington Post’s Slow-Cooker Garlicky Shrimp
The gentle heat of the slow cooker is terrific for producing shrimp that are not overcooked. The poaching oil gets a 30-minute head start to develop flavor and soften the raw garlic. For easy, hands-on eating, leave the tails on the shrimp.
You’ll need a 5- or 6-quart slow cooker for this recipe.
Serve with crusty bread for dipping; you may want to slurp up some or all the sauce.
3/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
1 teaspoon smoked Spanish paprika (pimenton; may substitute sweet paprika)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 pounds extra-large (26-30 count) raw shrimp, peeled and deveined
1 tablespoon minced flat-leaf parsley, for garnish
Combine the oil, garlic, paprika, salt, black pepper and crushed red pepper flakes in the slow cooker, stirring until blended. Cover and cook on HIGH for 30 minutes.
Stir in the shrimp to coat evenly; cover and cook on HIGH for about 10 minutes, then stir to ensure the shrimp are cooking evenly. Cover and cook for 10 minutes or until all of the shrimp are just opaque.
Transfer the shrimp and some of the sauce to a wide, shallow serving dish. Sprinkle with the parsley. Serve warm.
New York Times’ Classic Shrimp Scampi
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.
This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
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Don’t wait until summer to make these.
Something you can stash away in your freezer for an easy dinner.
The crispy, panko-crusted cakes contrast nicely with the creamy sauce. Another freezer-friendly dish.
This is more about the rice than the shrimp, we admit, but the smoky-umami flavor from the soumbala spice is something special.