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Adlen W. Robinson: Shrimp, shrimp and more shrimp
Shrimp stock
Photo by Dan Dennis on Unsplash.

Shrimp is readily available all year long, but there is something about eating shrimp dishes the summertime that just seems right. For the best taste and the best quality, choose wild-caught shrimp. Pick up a plastic shrimp deveiner—it only costs a few dollars and makes the process of deveining a snap. 

Adlen
Adlen Robinson

Have you ever had Bang Bang Shrimp? Usually, it is deep-fried and then coated with spicy mayonnaise. It can be greasy — especially if you don’t get it right out of the fryer. I wanted to create a dish that was lighter, using less oil, but still maintained that super crunch. The secret turned out to be mixing cornstarch in with the flour. Don’t skip the buttermilk bath — this really seasons the shrimp and adds a nice tang.

Bang Bang Shrimp Tacos

Sauce

  • 1 cup mayonnaise
  • 1/4 cup chili garlic sauce
  • 1 tablespoon sriracha

Shrimp

  • 1 1/2 pounds shrimp, peeled and deveined
  • 1 1/2 cups buttermilk
  • 1 1/2 cups flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1 cup peanut oil

For Serving

  • Flour tortillas
  • Shredded cabbage
  • Thinly sliced radishes
  • Green onions, chopped
  • Cilantro leaves

Marinate the shrimp in buttermilk for 20 minutes. In a bowl, whisk together flour, cornstarch, salt and pepper. Put a rack on a rimmed baking sheet. Heat oven to 200 degrees. In a heavy-bottomed skillet, add oil and heat to 350 degrees. Drain the shrimp and toss in flour mixture. 

Place shrimp on a rack for a few minutes. Working in batches, fry the shrimp until golden brown. Keep warm in the oven. When the shrimp are all done, toss with the spicy mayonnaise. 

Let everybody make their own tacos with desired toppings. 

 

Buttery Garlic Shrimp Scampi

There are so many dishes many of us enjoy at restaurants, but we don’t make at home. Shrimp Scampi is one of those dishes. 

At a good Italian restaurant, shrimp scampi can set you back close to twenty dollars. Making this at home costs way less and I think is better. There are a few tricks to making the perfect scampi. 

First, shrimp cooks quickly — as in a few minutes. That means you need to have all of your ingredients prepped and ready to go. Scampi is best eaten right away, so make sure you have whatever sides you are having ready to go as well. 

I love scampi with rice or pasta. Add a salad and some crusty bread for sopping up the juices, and you will have yourself a restaurant-quality meal for less than half the cost of eating out. 

  • 2 tablespoons olive oil
  • 4 tablespoons butter (not margarine)
  • 4 cloves garlic, minced
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup dry white wine (I like to use Sauvignon Blanc)
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons lemon juice
  • 1/4 cup parsley, minced

In a large skillet, heat oil and 2 tablespoons butter over medium-high heat. Add garlic and cook for 30 seconds. Add shrimp, salt and pepper, cook for about 2 minutes per side. Add white wine, crushed red pepper flakes, and simmer for 2 minutes until wine has reduced a bit. Add remaining butter, lemon juice and parsley. Serve immediately. 

 

Marinated Shrimp Skewers

Nothing says summer like grilled food. These tasty marinated shrimp skewers would be delicious alongside some grilled zucchini or yellow squash and a rice pilaf. 

  • 1 pound shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons garlic, minced
  • 2 tablespoons parsley, minced

Whisk together olive oil, lemon juice, salt, pepper, Italian seasoning and garlic. Place shrimp in a plastic zipper baggie and pour marinade over, massaging to make sure marinade coats all of the shrimp. Refrigerate for 30 minutes or up to 1 1/2 hours. Thread shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side. 

 
Rice Pilaf

  • 1 cup long-grained rice
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • 1/2 onion, minced
  • 1/2 teaspoon salt
  • 1 3/4 cups chicken broth
  • 2 tablespoons parsley, minced
  • 1/3 cup slivered almonds, toasted

In a strainer, add rice and rinse well. Drain well. In a saucepan, heat olive oil and butter over medium-high heat. Add onion and cook until softened. Add drained rice and cook until lightly toasted. Add salt and chicken broth and bring to a boil. Cover and reduce heat to a simmer until rice is done, about 18 minutes. Remove from heat and keep covered for about 5 minutes. Stir in parsley and toasted almonds.

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