Impress your family and friends with these fabulous meals made with farm-fresh JT Shrimp!
     
Shrimp heads

Shrimp heads and shells are like treasure chests of shrimp flavor. That's why shrimp taste better when you cook them in their shells. Whatever you do, save your shrimp heads and shells in a freezer bag. Later, sauté them in a little butter to make instant shrimp butter, or simmer them with herbs, salt and a few veggies for instant shrimp stock.

The best shrimp is sweet, tender and full of flavor -- but they're also incredibly mild and they always require salt. In fact, they can stand up to quite a bit of seasoning, as demonstrated by dishes like shrimp etouffee and classic Old Bay shrimp boils. Season them, they like it!



Bowl of cooked and seasoned shrimp

Ring of shrimp cocktail

Here is your general rule: straight shrimp are undercooked, shrimp that have just curled into a C-shape are perfectly cooked and shrimp that have twisted into an O-shape are terribly, irreparably overcooked. Overcooked shrimp are rubbery and sad. We hope you never have to eat one for your whole life.
     

Bowl of Shrimp Scampi
Shrimp Scampi for two

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Shrimp scampi for two

Ingredients:
2 T. olive oil
2 T. dry white wine
2 cloves garlic, minced
1 t. finely shredded lemon peel
1/8 t. salt
1/8 t. finely crushed red pepper
1 lb. fresh shrimp in shells
1 T. fresh parsley
Lemon wedges

Directions:
For marinade, in a small bowl combine olive oil, wine, garlic, lemon peel, salt, and crushed red pepper.

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow bowl. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour.

Preheat broiler. Remove shrimp from marinade, reserving marinade. Arrange shrimp on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 minutes. Turn shrimp over and brush with reserved marinade; discard any remaining marinade. Broil for 2 to 4 minutes more or until shrimp are opaque.

Place shrimp on a serving platter; sprinkle with parsley. Serve with lemon wedges.



Spicy, flavorful dirty shrimp
Dirty Shrimp and Beer - yummy!

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Ingredients:
2 lbs. shelled & deveined shrimp
4 T. coconut oil
2 t. minced garlic
1 t. dried oregano
1 t. dried basil
1 t. dried thyme
1 t. cayenne pepper
1/2 t. crushed red pepper
1/2 t. sea salt
1/2 t. ground black pepper
1/2 c. beer

Directions:
Sauté garlic and herbs in coconut oil until garlic is slightly browned. Add shrimp stirring constantly until shrimp are pink and done. Pour in beer, simmer 1-2 minutes. Serve and enjoy!


Smoky Shrimp on skewers
Smoky Paprika Shrimp Skewers

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Ingredients:

2 Tbsp sweet paprika
2 Tbsp smoked paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 Tbsp lime juice
1/3 cup olive oil
1 lb of large shrimp, cleaned and peeled, tails on
Bamboo skewers

Directions

1 Soak the skewers in water for half an hour before grilling.

2 In a large bowl whisk together the spices—the paprikas, cumin, garlic, salt, and pepper—and the lime juice and olive oil. Add the shrimp and toss to coat with the marinade. Keep chilled for half an hour to an hour.

3 Prepare grill for medium-high direct heat, or heat a grill pan. Thread the shrimp onto skewers. Baste the grill grates with some vegetable oil so that the shrimp don't stick. Grill or cook a few minutes per side (2-4, depending on the size of the shrimp), until the shrimp are just cooked through. Remove from grill and serve immediately.


     


Bouillabaisse - a classic!

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Ingredients:

3 tablespoons olive oil
1 leek, white part only, chopped
1 onion, chopped
2 cloves garlic, minced
peel of 1 orange, orange part only (use vegetable peeler)
3 tomatoes, chopped
1/3 cup chopped fennel fronds
fresh herbs (in any combination): thyme, parsley, oregano
1/2 teaspoon saffron threads, crushed
3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells
10 cups water
1 cup dry white wine
1 tablespoon sea salt
3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)

Directions:

1. In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Saute for 5 minutes until softened but not brown.
2. Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.
3. Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we'll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
4. Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.



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Plate of shrimp and sweet pepper stirfry
Shrimp and sweet pepper stir-fry

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Shrimp and sweet pepper stir-fry

Ingredients:
1 pound shrimp, peeled and deveined
3 bell peppers, assorted colors, sliced
1 large onion, sliced
1 tablespoon toasted sesame seeds
1 tablespoon honey
1 cup orange juice
1/4 cup cornstarch
1/4 cup low sodium soy sauce
Oil for cooking
Sea salt and fresh ground pepper to taste

Directions:
  • Lightly coat the shrimp with the corn starch. Preheat a large sauté pan over medium high heat. Add 1 tablespoon of olive oil to the preheated sauté pan. Carefully add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.
  • Remove the shrimp from the pan and add the peppers and onions. Cook the peppers for 4 minutes.
  • Add the honey, orange juice and soy sauce to the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium high and add the shrimp back to the sauté pan. The sauce should thicken and the shrimp will be cooked after three minutes. Serve over brown rice. Garnish with sesame seeds.

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    Lemon broiled shrimp
    Easy lemon broiled shrimp

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    Lemon broiled shrimp

    Attention shrimp lovers!! Try this quick way to make fabulous shrimp.

    Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)