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| Seafood Recipes |
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Recipes for Butcher's Choice of Atlanta, Inc. Se - Peeled & Deveined Shrimp
Recipe Quick Links:
Caribbean Confetti Shrimp
Creamy Shrimp Artichoke Fettuccine
Easy Shrimp Scampi
Egg Ribbon Soup with Shrimp and Spinach
Greek Salad with Shrimp
Grilled Shrimp Scampi
Pepper Jack Shrimp
Sauteed Louisiana-Style Shrimp
Shrimp Etouffee with Polent
Shrimp Creole
| Caribbean Confetti Shrimp |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 8-12 min.
Serving Size: 4 servings
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Can be used with:
Se - Peeled & Deveined Shrimp |
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Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
2 teaspoons olive oil
1/2 cup diced onion
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
2 garlic cloves, minced
1 tablespoon cider vinegar
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1/4 teaspoon black pepper
8 pimento-stuffed olives, halved
1 (14.5-ounce) can stewed tomatoes, undrained
2 bay leaves
1 pound peeled, deveined medium shrimp
1 cup frozen green peas, thawed
2 cups hot cooked long-grain rice |
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Instructions:
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, bell peppers, and garlic; saute 3 minutes. Add vinegar and next 4 ingredients (vinegar through bay leaves); bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add shrimp; cover and cook 4 minutes. Add peas; cover and cook 1 minute. Discard bay leaves. Serve with rice. |
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| Creamy Shrimp Artichoke Fettuccine |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 15-20 min.
Serving Size: 4 servings
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Can be used with:
Se - Peeled & Deveined Shrimp |
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Ingredients:
1/2 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
8 ounces uncooked fettuccine
1 cup plain yogurt
1 jar (6 ounces) marinated artichoke hearts, undrained
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1 package (3 ounces) cream cheese, cut into cubes
1 tablespoon chopped fresh chives
1 teaspoon freeze dried chives
1 teaspoon grated lemon peel
1/2 teaspoon salt |
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Instructions:
Cook and drain fettuccine in a 3 qt saucepan as directed on package. Mix yogurt, 1 tablespoon chives, the lemon peel, salt, shrimp, artichoke hearts and cream cheese in same saucepan. Cook over low heat, stirring constantly, until mixture is hot and cream cheese is melted. Stir in fettuccine. Top with chives. |
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| Easy Shrimp Scampi |
Prep. Time: 5 min.
Cook-Refridgerage Time: 5 min.
Serving Size: 4 servings
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Can be used with:
Se - Peeled & Deveined Shrimp |
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Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
3 tablespoons olive oil
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6 tablespoons butter or margarine
4 cloves garlic, minced
3 tablespoons snipped fresh parsley
6 tablespoons white wine |
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Instructions:
In a large skillet heat the oil and butter over medium heat. Add garlic and shrimp. Cook stirring frequently for 2-3 minutes or until the shrimp turn pink. Stir in parsley and wine. Serve immediately. |
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| Egg Ribbon Soup with Shrimp and Spinach |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 7-12 min.
Serving Size: 4 servings
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Can be used with:
Se - Peeled & Deveined Shrimp |
|
Ingredients:
1/2 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
6 cups Chicken Broth
1/2 lb Spinach; stemmed and washed
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4 Eggs; lightly beaten
Oriental sesame oil; chili
Fresh lime wedges
Salt and pepper |
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Instructions:
Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer. Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice |
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| Greek Salad with Shrimp |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 5-10 min.
Serving Size: 4 servings
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Can be used with:
Se - Peeled & Deveined Shrimp |
|
Ingredients:
1-1/2 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
6 cups torn romaine lettuce
1 1/2 cups halved cherry tomatoes
1 cup (1/4-inch-thick) slices red onion, separated into rings
1 cup cucumber, halved lengthwise and cut into 1/4-inch slices
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar |
2 teaspoons Dijon mustard
1 teaspoon extravirgin olive oil
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/2 cup (2 ounces) crumbled feta cheese
8 kalamata olives, pitted and halved
4 pepperoncini peppers |
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Instructions:
Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.
Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper. |
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| Grilled Shrimp Scampi |
Prep. Time: 5 min.
Cook-Refridgerage Time: 30 min marinade, 5 min. cooktime
Serving Size: 4 servings
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Can be used with:
Se - Peeled & Deveined Shrimp |
|
Ingredients:
1/2 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
1/4 cup olive oil
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2 tablespoons garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
8 wooden skewers
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Instructions:
Toss all ingredients together and allow to marinate for 1/2 hour. Soak wooden skewers in enough water to cover for 20 minutes. Preheat a gas or charcoal grill to medium-high heat.
Place the shrimp onto the skewers using two for every 6 shrimp. Skewers should be parallel to each other with the shrimp pierced on either end so that they dont shift when lifted. Place onto grill and cook for 2 minutes per side. Serve immediately. |
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| Pepper Jack Shrimp |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 15-20 mins.
Serving Size: 4 servings
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Can be used with:
Se - Peeled & Deveined Shrimp |
|
Ingredients:
1-1/2 pounds Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
2 tablespoons butter or margarine
2 large garlic cloves
1/2 cup chopped onion |
1 14.5 oz can diced tomatoes
1/2 cup cooking white wine
1 can pepper jack cheese soup
1/2 cup chopped fresh cilantro
Rice or Pasta, cooked |
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Instructions:
Melt butter over medium high heat. Add garlic and saute for 1 minute. Add onion and saute for about 2 minutes. Add can diced tomatoes and stir 2-3 minutes more. Add cooked shrimp, white wine, can of soup and cook until heated through and bubbly, stirring occasionally. Reduce heat to low and add cilantro. Stir and serve over rice or pasta. |
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| Sauteed Louisiana-Style Shrimp |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 5-8 min.
Serving Size: 4 servings
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Can be used with:
Se - Peeled & Deveined Shrimp |
|
Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
4 tablespoons butter or margarine
1 teaspoon finely chopped garlic
1/2 cup finely diced yellow onion
1/2 cup finely diced green bell pepper
1-1/2 teaspoons Lawrys Seasoned Salt
1/2 teaspoon ground chili powder |
2 plum tomatoes, sliced 1/2-inch thick
2 green onions, cut diagonally
1/2 tablespoon finely chopped fresh thyme
Salt and pepper
1 teaspoon all-purpose flour
1/4 cup white wine
1 1/2 teaspoons lemon juice
Fresh chives, chopped (optional garnish) |
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Instructions:
Melt butter in large sauté pan over medium-high heat. Sauté garlic, onion, bell pepper, seasoned salt and chili powder until peppers are soft, about 3 minutes.
Add tomatoes, green onions and thyme, season with salt and pepper and cook until tomatoes soften slightly, about 1 minute.
Turn heat to high and toss shrimp into pan, cooking until pink. Add flour until well combined. Add wine and lemon juice and cook on high for about 1 minute or until sauce reduces slightly.
To serve, spoon shrimp in sauce onto beds of rice and sprinkle with chopped chives, if desired. |
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| Shrimp Etouffee with Polent |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 25-30 min.
Serving Size: 4 servings
|
Can be used with:
Se - Peeled & Deveined Shrimp |
|
Ingredients:
2 pounds Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
1 to 1 1/2 tubes precooked polenta
1 tablespoon olive oil
Salt and pepper, to taste
1 to 1 1/2 teaspoons cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon cumin
1/4 teaspoon turmeric
2 teaspoons tomato paste
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2 cups chicken stock
2 tablespoons butter
1 medium onion, finely chopped
2 stalks of celery, finely chopped
1 red bell pepper, sliced thin
2 cloves garlic, minced
2 tablespoons flour
1 bay leaf
2 sprigs thyme
1 tablespoon minced parsley
1/4 cup thinly sliced green onion |
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Instructions:
Preheat the oven to 350° F. Slice the polenta about 1/3- to 1/2-inch thick and arrange on sheet pan. Drizzle olive oil, salt and pepper over the polenta. Bake the polenta just slightly browned, 15-20 minutes.
Pull the tails off the shrimp. Mix about 1/2 teaspoon of the cayenne pepper with 1 1/2 teaspoons of salt and 1/4 teaspoon of black pepper and toss with the raw shrimp. Set aside.
In a separate bowl combine 1/2 to 1 teaspoon of the cayenne pepper, depending on desired heat, with the paprika, celery seed, cumin, turmeric and a pinch of salt and pepper. In another container, whisk the tomato paste into the chicken stock.
Melt the butter in a large skillet over medium heat, then cook the onions and celery until almost tender, 2-3 minutes, then add the bell pepper and continue stirring over low heat until they begin to soften, another 1-2 minutes. Add the garlic. Cook for a minute or so, and add the flour, stirring continuously, and cook until the flours raw flavor has cooked off, 2-3 minutes; be careful not to burn. Stir in the stock, bay leaf and thyme. Bring to a simmer and reduce slightly, then add the shrimp. Mix in the spice blend, give it a stir. Cover and cook until the shrimp are no longer translucent, about 4 minutes. Check and stir about every minute or so. Take off the heat and discard the bay leaf and the thyme. Add the parsley and green onions, saving a little of each for garnish. Adjust seasoning to taste.
Arrange polenta slices on plates and top with the shrimp etouffee. Garnish with reserved parsley and green onions. |
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| Shrimp Creole |
Prep. Time: 20-25 min.
Cook-Refridgerage Time: 35-40 min.
Serving Size: 4 servings
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Can be used with:
Se - Peeled & Deveined Shrimp |
|
Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
3 tablespoons Crisco Oil
1 large onion, peeled and diced
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)
1 celery stalk, chopped
1 green bell pepper, seeds and ribs removed, chopped
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1 bay leaf
1/2 teaspoon salt
1/4 to 1 cayenne pepper
3 tablespoons Crisco Oil
1 teaspoon Italian seasoning
1 can (14-1/2 ounces) diced tomatoes packed in tomato puree
1 can (8 ounces) tomato sauce |
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Instructions:
Heat oil in 3-quart saucepan on medium-high heat. Add onion, garlic, celery and green pepper. Sauté 5 minutes. Add bay leaf, salt, cayenne, Italian seasoning, tomatoes and tomato sauce. Bring to a boil. Reduce heat to low. Simmer uncovered 20 minutes, stirring occasionally, or until slightly reduced.
Add shrimp. Return to a boil. Cover pan. Simmer 3 minutes. Remove from heat. Let stand covered 5 minutes to finish cooking shrimp.
Discard bay leaf. Serve immediately over rice or pasta. |
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