Shrimp Recipes - Bill's all time favorites!

A few shrimp recipes

Shrimp Scampi Over Linguine 4 servings
2 teaspoons cornstarch 1 bottle (8 oz.) clam juice, divided 2 teaspoons olive oil 1 pound medium shrimp, peeled and divined 1 tablespoon minced garlic 1/4 to 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 cup dry white wine Pinch dried thyme 1 pound dried linguine, cooked according to package directions 1/4 teaspoon chopped fresh flat-leaf parsley 1/4 teaspoon grated lemon peel 1 cup seeded, sliced plum tomatoes	1. Stir cornstarch into 1/4 cup of the clam juice in cup; set aside. Heat oil in nonstick skillet over medium-high heat until shimmering. Add shrimp, garlic, red pepper and salt; cook, stirring, until shrimp begin to turn opaque, 2 to 3 minutes. Remove shrimp. 2. Add wine, remaining clam juice and thyme to skillet; bringing to a boil. Stir in cornstarch mixture and return to boil, stirring; boil 1 minute. Return shrimp to skillet; cook until heated through, 1 minute. Toss with linguine, parsley and peel in bowl; top with tomatoes.
Stewed Shrimp with Potatoes
4 white potatoes, sliced 1 large diced onion 1/4 cup oil 2 cups water 1-1/2 lbs shrimp, cleaned Salt and Pepper 1/4 tsp Old Bay seasoning	Combine first 4 ingredients in large pot. Bring to boil and cook over med. heat for 20-25 minutes. Add remaining ingredients, cook another 15 minutes. Stock should be thick - not soupy.
Shrimp Jambalaya
3 tbsp butter 1/2 cup each of celery, bell pepper, onion, and green onion, chopped 2 cloves garlic, crushed 3 large tomatoes, chopped 1/4 cup parsley, minced 1/4 tsp thyme 1/8 tsp cayenne 1 bay leaf 1/4 lb cooked diced ham 1 cup uncooked rice 1 lbs cooked shrimp 2 cups chicken broth additional 1/2 cup green pepper	Melt butter in large skillet. Add celery, onions, bell pepper, and garlic. Add all other ingredients except shrimp, rice, and remaining green pepper. Bring to boil. Add rice and simmer 20 minutes. Add shrimp and remaining green pepper and simmer additional 15-20 minutes.
Shrimp Fried Rice
2 lbs shrimp, cleaned 2 eggs beaten 2-3 cups cooked rice 1/2 can bean sprouts 1 large onion, chopped 3 1/2 tbsp soy sauce 1/2 stick butter or margarine	Sauté shrimp in margarine until pink. Add in 1 beaten egg, stir until cooked. Fold in rice, stirring well between additions. Add onion, sprouts, soy and remaining egg. Cook additional 2-3 minutes, stirring constantly.
5 Spice Shrimp
1/2 pound medium to large shrimp 2 tsp. Chinese 5-spice powder Salt and pepper 1 Tbsp. olive oil 1 clove garlic, thinly sliced or pressed 1/4 cup dry white wine	Peel and devine the shrimp, leaving the tail and last section of shell on. Pat the shrimp dry with paper towels and lay them on a plate. Sprinkle with the 5-spice powder, salt and pepper and toss the shrimp to coat. Heat the oil in a medium frying pan over medium-high heat. Add the shrimp and cook, stirring, until the shrimp curl and turn pink, 1-2 minutes. Add the garlic and cook for another 30 seconds, stirring constantly. Pour in the white wine and boil until the liquid is reduced by about half and the shrimp are opaque through, 1 minute longer. Transfer to warmed plates and serve.