Tag Archives: Shrimp

Grilled Shrimp with Oregano & Lemon

Grilled Shrimp with Oregano & Lemon
Serves 6
Oregano (also called wild marjoram in many parts of Europe where it is native) is a small shrub with multi-branched stems covered with small grayish-green oval leaves and small white or pink flowers. Its name derives from the Greek words “oros” (mountain) and “ganos” (joy) since not only was it a symbol of happiness, but it made the hillsides on which it grew look beautiful. Used widely in Cuisines throughout the Mediterranean, Oregano can be as easily paired with vegetables as with meat, poultry and fish and is a staple in most tomato based sauces. The Oregano in this citrus dressing makes this dish truly special & the cooking of shrimp in their shells keeps them juicy and tender. All makes for casual finger food that requires plenty of napkins…Enjoy!
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  1. 3 lbs. Jumbo Shrimp in Shell (7 or 8 per lb.)
  2. 4 large Garlic Cloves
  3. 3/4 tsp. Kosher Salt
  4. 5 Tbsp. Fresh Lemon Juice
  5. 1/2 tsp. Black Pepper, ground
  6. 3/4 cup Extra Virgin Olive Oil
  7. 1/4 cup Finely Chopped Fresh Oregano
  8. 3 Lemons, cut in wedges for garnishment
  1. Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. De-vein shrimp, leaving shells in place.
  2. Mash garlic to a paste with salt and transfer to a blender along with lemon juice and pepper and blend until smooth.
  3. With motor running, add oil in a slow stream, blending until emulsified.
  4. Transfer dressing to a bowl and stir in chopped oregano.
  5. Prepare a medium-hot charcoal or gas grill for cooking.
  6. Toss shrimp with ¼ cup dressing in a large bowl and marinate 15 minutes.
  7. Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
  8. Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total.
  9. Transfer to platter with lemons as grilled.
  10. Serve with remaining dressing.
Nino Salvaggio https://www.ninosalvaggio.com/

Classic Thai Glass Noodle & Shrimp Salad

Classic Thai Glass Noodle & Shrimp Salad
Serves 4
For people who have difficulty digesting gluten, glass noodles are a great alternative to wheat noodles, because they are naturally gluten free. You also get as an additional bonus, a noodle which is a good source of iron, calcium and fiber.
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  1. 1 - 4 oz. pkg. Glass Noodles (Bean Threads)
  2. 1/2 cup Lime Juice, freshly squeezed
  3. 1/4 cup Fish Sauce
  4. 2 Tbsp. Vegetable Oil
  5. 1 Tbsp. Sesame Oil
  6. 2 Tbsp. Rice Wine Vinegar
  7. 2 tsp. Granulated Sugar
  8. 1 lb. Shrimp, peeled, deveined, cooked & cooled
  9. 1 English Cucumber, halved, seeded & sliced thin
  10. 1 Red Bell Pepper, cut into thin strips
  11. 1/2 cup Green Onions, sliced thinly on bias
  12. 1 Tbsp. Fresh Ginger, grated
  13. 1/2 cup Shredded Carrot
  14. 2 Tbsp. Fresh Cilantro Leaves, chopped
  1. Soak noodles in hot water for 10 to 15 minutes or until tender; rinse and drain. Place in a mixing bowl.
  2. Combine lime juice and next 5 ingredients; pour over noodles, tossing to coat.
  3. Stir in remaining ingredients, and toss salad until well blended.
  4. Cover and refrigerate until well chilled.
Nino Salvaggio https://www.ninosalvaggio.com/

Shrimp Appetizers for the Holidays

Probably because holidays are such festive times–times of indulgences and celebrations, we throw caution to the wind and splurge for a month or two.

Parties, presents, shrimp.

Yep, it seems that shrimp and holidays are a perfect fit, and you don’t have to take my word for it. This time of the year, you’ll find shrimp well stocked in every grocery store and featured prominently on most menus.
From Thanksgiving through New Year’s Day, shrimp sells.

And for good reason, most everybody loves it, it’s enjoyed cold and hot, it’s relatively easy to prepare, and, well, it’s just darn good eatin’.

Probably the most popular recipe for shrimp (though it’s a stretch to even call it a recipe) is shrimp cocktail. This is kind of a shame because then it’s all about the cocktail sauce and pretty much NOTHING about the shrimp. In fact, if you buy or make a killer cocktail sauce, the shrimp is then about as important as a premium vodka in a spicy bloody mary.

Don’t get me wrong, I do grab a shrimp or two from a shrimp cocktail platter. But really, in my chef heart of hearts, I’m SO wishing shrimp would get a little more love.

So I have some ideas for you.

Before I pass them on, it might be worth your while to know a bit more about shrimp and how to cook them properly to maximize your enjoyment. I don’t have to tell you that shrimp aren’t cheap, so you’ll want to be sure to treat em’ right.

Click here to read more about shrimp. You learn how to know what you’re buying, buying the right shrimp for each dish and the best cooking techniques. I’ve even included a couple of my favorite recipes. My shrimp guide Who You Callin’ a Shrimp? is a great tutorial.

I enjoy shrimp prepared in so many ways that it’s hard to pick my favorite recipe, but one thing I try and remember is that it’s all about the shrimp.

Here are a few additional ideas you may wish to consider this holiday season:

Shrimp en Filo. Peel and devein jumbo shrimp, leaving the tail on. Marinate for 2 hours seasoned with a squeeze of fresh lemon, minced fresh garlic, salt and pepper. Lay out 2 sheets of filo on top of one another and brushed with melted butter in between. Then cut into strips about 3” wide and a foot long. Place the meat part of the shrimp at the bottom edge of each strip (leaving the tail exposed). Roll up into a stick-like package and then lightly butter each one again to coat. Bake in a 400 F oven for 10 to 15 minutes or until golden brown and crisp. Enjoy with béarnaise sauce, marinara sauce or any sauce you enjoy with shrimp.

How do you make béarnaise sauce? Check out one of my recent blog posts.

When I prepare shrimp to be enjoyed cold, I sometimes season them with Nino’s Cajun seasoning or curry powder or lemon pepper or even our Moroccan seasoning. Then I either sear or grill them. From there, all you really have to do is chill them and enjoy them to the fullest in the juices that develop as they cool.

However you choose to prepare YOUR shrimp this holiday season, you can be sure that Nino’s has a plentiful supply of both cooked and raw shrimp in many sizes for you to enjoy.

They’re darn good eatin’!

Tips for Cooking Lobster Tails & Crab Legs

Holidays are a time to splurge! Not only with presents and parties but with sweet treats and savory indulgences we just can’t resist treating ourselves to.

Cookies and pastries are certainly on that list, and for dinner, maybe a juicy Roast Prime Rib, Rack of Lamb, or Honey-Glazed Ham.

But if you’re a seafood lover, like me, you might instead choose a dinner of Lobster Tails or succulent Crab Legs with drawn butter, fresh-squeezed lemon, or a wonderful sauce.

If you’re new to the “shell game” or if you’d just like to brush up on your techniques, check out a flyer I created entitled Nino’s Tips for Cooking Lobster Tails and Crab Legs.

It’s full of helpful tips and suggestions on how you can create a restaurant-quality experience with a former restaurant chef (me) to guide you along the way.

You might also want to check out my other seafood articles:

  • Who You Callin’ a Shrimp? In the mood for some shrimp instead? All shrimp aren’t created equal you know! Check out my helpful flyer full of information on how to choose and cook THE most popular shellfish on the planet!!
  • Nino’s Shellfish Primer A concise review of many of the most popular shellfish with cooking tips.
  • Selfish for Shellfish A terrific package of information and recipes from one of my past cooking shows.