Grilled Mushrooms Shrimp A La Grecque Recipe

You can pretend you're vacationing in Greece with this grilled lemon-and-garlic-flavored shrimp and mushroom dish served on warm pita bread. 

Anytime you're grilling, remember that fresh mushrooms are perfect partners for all sorts of grilling favorites, including beef, seafood and vegetables. In addition to flavor, mushrooms pack a surprising amount of nutrition, contributing to our daily intake of riboflavin, niacin and selenium, with only 20 calories per serving and almost no fat.

Grilled Lemon Shrimp 

And Mushrooms

1/4 cup olive oil

2 tablespoons lemon juice

2 teaspoons minced garlic

1 teaspoon dried oregano 

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound large peeled and deveined shrimp

12 ounces fresh white mushrooms

2 medium-sized zucchini, sliced 1 inch thick (about 21/2 cups)

1 medium-sized red onion cut in 8 wedges 

4 pitas, warmed

Preheat outdoor grill or broiler. In a large bowl, stir together olive oil, lemon juice, garlic, oregano, salt and black pepper. Add shrimp, mushrooms, zucchini and red onion; gently toss until coated. Marinate for 10 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring and brushing occasionally with remaining marinade. Serve on pita bread with plain yogurt and chopped cucumber, if desired.

Yield: 4 portions

Per portion: 430 calories; 28 g protein; 16 g fat; 45 g carbohydrates

Wild American Shrimp Recipe

When preparing your next health-conscious menu, consider that where you find your ingredients can be just as important as what you use.

Certified Wild American shrimp, caught fresh in their own natural environment in the Atlantic and Gulf, have added appeal to health-conscious consumers who care about where their food comes from.

"Wild-caught shrimp are fresh, succulent and tender, unlike 85 percent of shrimp, which are imported and pond-raised," said Monica Pope, owner and chef of the Houston restaurant t'afia. She lives by the philosophy "eat where your food lives." 

Wild American shrimp are beneficial for those who are trying to lose weight. "A typical 4-ounce portion has just 112 calories when served steamed, boiled, grilled or baked and provides 23 grams of protein -; 47 percent of the daily value for protein," Pope said.

She recommends that consumers ask for certified Wild American shrimp at their grocery store, favorite restaurant or seafood counter. 

"You have a choice," she said. "By asking for certified Wild American shrimp, you're not only choosing the best-tasting seafood possible, you're also helping to support an entire industry and way of life."

TURMERIC SHRIMP

1 pound Wild American shrimp, cleaned

2 1/2 cloves garlic, peeled

2/3 teaspoon salt

1 small bay leaf

1/3 tablespoon fresh-squeezed lime juice

2 1/2 cups water

2/3 teaspoon turmeric

3 tablespoons lime juice

1/3 teaspoon red chili powder

3 tablespoons cilantro, chopped

Place garlic cloves in a food processor with the salt and mince. Toss with the shrimp and set aside for 15 minutes. In a saucepan, bring the water to a boil with the bay leaf, 1/3 tablespoons lime juice and the 2/3 teaspoon turmeric. 

When the water is boiling, add the shrimp, stirring. Cook just until opaque, about 2 to 3 minutes. Drain.

Immediately spread the shrimp onto a large baking sheet to cool. Mix the additional lime juice, red chili powder and a pinch of turmeric together and pour over the warm shrimp. Toss until well-combined. Add cilantro leaves after the shrimp have cooled.

Chef John Folse How Cook Delicious Shrimp

Famous Louisiana Chef John Folse is a man with a deep, warm voice. And when he speaks about Louisiana food, there's no doubt where his heart is.

"Eating in Louisiana is a religion; it's not just about nutrition," Chef Folse says. "It's an in-gathering; it's celebratory; it's a prayer of thanks for all we've been blessed with from the swamp."

John Folse grew up just east of the Atchafalaya Swamp and lost his mother as a young boy. His father raised six boys and two girls as a single parent. One of the things Mr. Folse felt he needed to teach his children was to be good cooks. 

And their first lesson was that only the freshest foods yield their true flavors. "He really taught us to refuse anything less than great taste," Chef says.

To serve the freshest foods, you need to know what's in season. "When it's brown shrimp season, you eat brown shrimp. When it's white shrimp season, you eat white shrimp. When it's strawberry season, you eat strawberries," Chef chuckles. 

Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs until fall. Even during Bonne Crevette, you need to know how to select the very best quality. 

Well-taught cooks only purchase whole, in-shell, raw shrimp when they're displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to the touch, not soft. The shells must be translucent and moist, not dull or dry. 

Learning to capture the legendary taste of brown shrimp also means learning a sense of timing. "A lot of people are worried they will undercook shrimp," Chef says, "but the real crime would be to overcook it and boil out all of the flavor and texture." 

Follow these tips and your shrimp are sure to yield their true Louisiana flavors. 

So, celebrate Bonne Crevette with Chef Folse's Shrimp Scampi. "Try this dish. It's an easy, traditional shrimp recipe. And it's one of my favorites." 

Chef explains that although scampi is a term used elsewhere to describe a species of shrimp, in America it refers to an Italian dish. This simple recipe is magnificent when served over pasta, fish or chicken.

For an excellent wine pairing, enjoy Shrimp Scampi with a glass of lovely Alice White Chardonnay.

Chef John Folse's Shrimp Scampi

• 11/2 pounds (20-25 count) Louisiana shrimp, peeled and deveined
• 1/2 cup flour
• Salt & cracked black pepper to taste
• Tabasco Pepper Sauce to taste
• 1/2 cup olive oil
• 6 cloves garlic, sliced
• 1/4 cup shallots, chopped
• 2 tbsp fresh basil
• 2 tbsp fresh oregano
• 1/2 cup mushrooms, sliced
• 1/4 cup parsley, minced
• 1/2 cup dry white wine 

In a mixing bowl, blend flour, salt and peppers. Dust shrimp lightly in seasoned flour and set aside. In a large sauté pan, heat oil over medium-high heat. Add garlic, sauté 1-2 minutes or until edges turn golden. Blend in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4.

Japanese Style Deep Fried Shrimp Recipe

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

Prep Time  : 10 Min

Cook Time : 10 Min

Ready In    : 20 Min

Served for  : 4 people

Ingredients

• 1 pound medium shrimp, peeled (tails left on) and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 2 eggs, beaten
• 1 cup panko crumbs
• 1 quart vegetable oil for frying

Directions

1. Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.

2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Source: http://allrecipes.com/Recipe/Japanese-Style-Deep-Fried-Shrimp/Detail.aspx

Great Coconut Shrimp Recipes

If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

• 2 eggs 
• 1-3/4 cups all-purpose flour 
• 3/4 cup beer 
• 1 tablespoon baking powder 
• 2 lb. medium shrimp, peeled and deveined 
• coconut oil 
• 3 cups grated coconut 

Seasoning mix: 

• 1 tablespoon cayenne pepper 
• 2-1/4 teaspoons salt 
• 1-1/2 teaspoons sweet paprika 
• 1-1/2 teaspoons black pepper 
• 1-1/4 teaspoons garlic powder 
• 3/4 teaspoon onion powder 
• 3/4 teaspoon dried thyme 
• 3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. 

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl. 

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

• 1 cup finely chopped fresh pineapple 
• 1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro 
• 1/4 cup pineapple preserves (or apricot-pineapple preserves) 
• 1 tablespoon finely chopped seeded fresh jalapeno chili 
• 1 1/2 tablespoons fresh lime juice 
• 1/4 teaspoon ground black pepper 

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

• 1 lb. shell-on shrimp, uncooked 
• 1/3 cup coconut milk, canned and sweetened
• 2 tablespoons lime juice
• 1 garlic clove, crushed
• 1 teaspoon red chili peppers, seeded and minced 
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground white pepper
• 12 to 18 fresh pineapple chunks 

Island Coconut Salsa

• 1 cup flaked coconut
• 1 cup chopped cilantro
• 1 cup chopped green onion
• 2 tablespoons fresh lime juice
• 2 tablespoons minced fresh ginger
• 1 to 2 teaspoons minced garlic clove
• 1/2 teaspoon sea salt
• 1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side. 

Caribbean Shrimp Run Down

• 1 lb shell-on shrimp, uncooked 
• 3 tablespoons lime or lemon juice
• 3 cups coconut milk 
• 1 large onion 
• 3 cloves garlic 
• Finely chopped hot pepper to taste 
• 1 lb. tomatoes, peeled and chopped 
• 1 Tbsp. vinegar 
• 1 t. fresh chopped thyme 
• Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.