A Three-Pack of Shrimp/Prawn Delicacies 🌞

[justaprogressive]

Easy Shrimp Linguine Recipe (With Garlic Butter)
By NaTaya Hastings

This shrimp linguine with garlic butter is simply to die for!
It’s easy enough for a weeknight but fancy enough for special occasions.


Ingredients

1 pound large shrimp, peeled and deveined
1 teaspoon salt
1⁄2 teaspoon black pepper
1 pound linguine pasta
3 tablespoons olive oil
4 tablespoons unsalted butter, divided
5 cloves garlic, minced
1⁄4 cup fresh lemon juice (about 2 lemons)
1⁄2 -1 teaspoon red pepper flakes (optional)
1⁄3 cup fresh chopped parsley
grated Parmesan cheese, for serving

Instructions

Clean the shrimp, then pat them dry with paper towels. Season
them with salt and pepper on both sides.

Fill a large pot with salted water. Bring it to a boil, then cook the
linguine according to the package directions. While the pasta cooks,
heat the olive oil and half (2 tablespoons) of the butter in a large
skillet over medium heat. Once the butter melts, add the garlic. Stir
continually until the garlic is fragrant. (Approximately 1 minute.)

Increase the heat of the skillet to medium-high. Add the shrimp and
sear it for 1 to 2 minutes on each side. When ready, it should be bright
pink. Do NOT overcook.

Add the lemon juice and (optional) red pepper flakes. Cook for another
minute, stirring constantly.

Once the linguine is ready, drain it and discard the water. Add the
noodles to the skillet with the shrimp. Then, stir in the last 2 tablespoons
of butter and the parsley. Toss well until the pasta is fully coated in the
sauce. Transfer the shrimp linguine to individual serving plates. Top with
Parmesan cheese, and enjoy!

Notes

Remember, shrimp cooks quickly! You should have all the ingredients
measured out and ready to add before starting the recipe. You could
easily overcook the shrimp if you have to stop to measure. Storage.
This dish is best served fresh. But you can refrigerate leftovers for 2
to 3 days.

Recipe Variations

Try these variations for something different:

Make it extra rich. Sear the shrimp as directed, then transfer it to a clean
plate to rest. Do not wipe the skillet clean. Instead, add the lemon juice,
remaining butter, parsley, 1/4 cup white wine, and 1/4 cup pasta water.
Cook for 3 to 4 minutes until the sauce thickens, then add the shrimp and
noodles back into the skillet.

Toss in some veggies. Saute your favorite veggies in a separate skillet.
Then, add them along with the noodles at the end of the cooking process.
Green peppers, tomatoes, and onions work well.

Swap the shrimp for prawns. You’ll get the same great taste, only larger!

Pick your protein. This recipe also works well with scallops, clams, or
even diced chicken breasts!


From https://insanelygoodrecipes.com/shrimp-linguine/#wpzoom-premium-recipe-card

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Prawn Shia Song

Prawn Shia Song BAO Prawn (shrimp) shia song is a classic Taiwanese
dish that is often served at weddings and banquets as an appetizer.
Chopped prawns are combined with crunchy vegetables, such as water
chestnut and carrot, then tossed through with a mixture of cornfiour
(cornstarch) and egg white to create a fluffy texture. Traditionally, this is
spooned into lettuce cups that have a refreshing crunch, but who needs
lettuce when you can use it to fill a deep-fried, doughnut-like BAO?

The fermented green chillies for this BAO need to be made at least 2 weeks in advance.

Makes 6 BAOs

For the sweet mayonnaise:

1 egg yolk
1 1/2 teaspoons Dijon mustard
1 tablespoon rice vinegar
1 tablespoon caster (superfine) sugar
1/4 teaspoon salt
200 ml rapeseed (canola) oil

Sweet mayonnaise

Put all the ingredients except the oil into a food processor or blender
and pulse until combined. With the motor running, slowly pour in the oil
through the funnel, making sure it is incorporated before adding more.
Blend until the mixture is a stiff, creamy texture and all the oil is fully
incorporated. The mayo can be stored in a jar in the refrigerator for up to
3 days. It is great with prawns (shrimp), chicken dishes or in sandwiches.


Prawn Shia Song

Combine all the ingredients except the oil and fermented green chillies
in a bowl. Heat the oil in a deep, heavy-based saucepan to 130°C/265°F
(this is hot enough for the prawns to gently cook, releasing a few
bubbles, but not so hot that they deep-fry). Carefully add the prawn mix
to the pot and stir. When the prawns turn opaque, about 2-3 minutes, they
are ready.

Place a sieve over a heatproof metal bowl or another saucepan and strain
the prawns, then transfer to a bowl. Add the fermented chillies and mix
through, then set aside and keep warm.

For the prawn shia song:

230 g (1 cup) uncooked prawns (shrimp), shelled and deveined
20 g (1 1/2 Tb) carrot, finely chopped
20 g (1 1/2 Tb) celery, finely chopped
20 g (1 1/2 Tb) water chestnut, finely chopped
1 teaspoon caster (superfine) sugar
1 1/2 teaspoons salt
35 g (2 1/2 Tb) egg white (from about 1 egg)
1/2 teaspoon ground white pepper
7 g (1 1/2 tsp ) cornflour (cornstarch)
2 cloves garlic, minced vegetable oil, for cooking
1 teaspoon Fermented Green Chillies
30 g (2 Tb ) coriander (cilantro) stalks, finely chopped

To serve:

vegetable oil, for deep-frying
6 unsteamed Hot Dog BAOs
30 g (2 Tb) coriander (cilantro) stalks, finely chopped

Heat the oil in a deep, heavy-based saucepan to 180°C/350°F, or
until a cube of ginger sizzles and browns in 10 seconds.

Carefully place the hot dogBAOs, in batches, in the hot oil and
deep-fry for 1 minute on each side until golden brown, then
remove with a slotted spoon and drain on paper towels. Cut a
slit in the BAOs lengthways, like hot-dog buns.

Gently prise open a BAO to make sure you have enough room
for the filling, being careful notto overextend the bun and break
it. Line the bottom with 2 teaspoons of the sweet mayo, then
spoon 3 heaped tablespoons of the prawn mix on top and
sprinkle with 1 teaspoon coriander stalks.

Repeat with the remaining BAOs and fillings.

From "BAO"
https://www.goodreads.com/book/show/63027862-bao


*****************************************************************


SHRIMP WITH SAUTEED FENNEL OVER MESCLUN SALAD

FENNEL IS A POPULAR VEGETABLE IN ITALY, WHERE IT IS EATEN
BOTH RAW and cooked. Cooking fennel softens its licorice-like flavor.
Try to find small, young fennel, usually available in the spring. This is
the best fennel for salads, with a more delicate texture. But I use
whatever fennel is available, toning down the stronger flavors of
large fennel by cooking it.

1/4 cup olive oil
16 jumbo shrimp, peeled and deveined
1 small fennel bulb
1/3 cup fish broth or chicken broth
1 teaspoon anise liquor (such as pastis or Pernod)
Salt and freshly ground black pepper,
to taste
Mesclun Salad with *Vinaigrette

Heat the olive oil in a large nonstick skillet over medium-high flame.
Add the shrimp and saute until lightly browned on all sides, about
3 minutes. Remove from the skillet and reserve.

Cut off and discard the top of the fennel and any wilted outer leaves.
Cut the bulb in half and remove and discard the core. Cut into thin,
vertical slices. Wash thoroughly, drain, and set aside.

Add the sliced fennel to the skillet and saute for 4 to 5 minutes,
stirring occasionally. Return the cooked shrimp to the skillet, add the
broth, and bring to a simmer. Cover and cook for 3 to 4 minutes, or
until most of the broth has evaporated. Add the liquor, stir, and season
to taste with salt and pepper. Remove from heat after 1 minute.

Toss the mesclun salad with the *vinaigrette and arrange on a serving
platter or on 4 individual plates. Spoon shrimp, fennel, and sauce over
the salad.

*Vinaigrette:

INGREDIENTS FOR SALAD DRESSINGS CAN BE WHISKED TOGETHER IN A
bowl or shaken up in a cruet. But I suggest using a screw-top jar because
it makes blending easier.

MAKES 1 CUP

3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 garlic clove, minced
1 tablespoon finely chopped fresh basil (about 4 leaves)
Salt and freshly ground black pepper, to taste

Place all ingredients in a screw-top jar. Close tightly and shake until
thoroughly blended.

From "Patsy's Cookbook"
https://www.goodreads.com/book/show/1321331.Patsy_s_Cookbook


I Loooove Shrimp!

[usonian]

1. That seems to be the older version (2002) of Patsy's Cookbook.

(2015)

[justaprogressive]

2. Yes, I've been a cook

for much longer than 25 yrs!

So, did he change the recipe?

[usonian]

3. OK., quick look. No shrimps and fennel, just Sea Scallops with Caramelized Fennel

Seafood


Striped Bass Francese
Striped Bass Salad
Striped Bass with Eggplant and Olives
Trio of Striped Bass, Salmon, and Tilapia
Oven-Roasted Branzino with Lemon-Mustard Vinaigrette
Fried Cod Fritters
Flounder Milanese
Pan-Seared Halibut with Mustard-Caper Sauce
Roasted Monkfish with Asparagus and Chickpeas
Fillet of Sole with Seafood Stuffing
Grilled Calamari with Three Bean Salad
Octopus Affogati with Linguine
Scallops Oreganata
Sea Scallops with Caramelized Fennel
Sautéed Shrimp with Prosecco Sauce

Sea Scallops with Caramelized Fennel
MAKES 4 SERVINGS


My grandparents used to serve sticks of chilled fennel to nibble between courses as a palate cleanser—a tradition that deserves to be revived. If you like fennel as much as I do, give this dish a try. The mild licorice flavor is pumped up with a dash of pastis, a French anise-based spirit. Be sure to caramelize the scallops and fennel nicely to bring out their flavors.

¼ cup plus 2 tablespoons extra-virgin olive oil
½ cup all-purpose flour
20 large sea scallops, about 1½ pounds (see Note)
1 fennel bulb, quartered, cored, and cut into ¼-inch dice
1 cup bottled clam juice or water
3 tablespoons pastis (anise-flavored liqueur), such as Pernod or Ricard
¼ cup pine nuts
¼ cup golden raisins
2 tablespoons unsalted butter
2 scallions (white and green parts), finely chopped
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

1. Heat ¼ cup of the oil in a large skillet over high heat until the oil is shimmering but not smoking. Spread the flour on a plate. Working in batches, coat the scallops in the flour, shaking off the excess. Add the scallops to the skillet and cook, turning once, until golden brown on both sides but not fully cooked, about 3 minutes. Transfer to a clean plate.

2. Pour off any oil in the skillet. Add the remaining 2 tablespoons oil and heat. Stir in the fennel and reduce the heat to medium. Cook, stirring occasionally, until the fennel has softened and turned golden brown, 7 to 10 minutes.

3. Stir in the clam juice, pastis, pine nuts, raisins, and butter and bring to a boil. Return the scallops to the skillet and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the sauce has thickened slightly, about 3 minutes. Sprinkle with the scallions and parsley and continue cooking, uncovered, until the scallops are barely opaque in the center when pierced with the tip of a sharp knife, about 1 minute more. Using a slotted spoon, transfer the scallops to a deep platter. Return the skillet to high heat and boil the sauce, stirring often, until it is thick enough to coat a wooden spoon, about 1 minute. Season to taste with salt and pepper. Pour the sauce over the scallops and serve hot.


pastis? A Real Italian uses anisette or Sambuca. Hmmmm.


I use Paprika Recipe Manager app, and it loves a raw URL. Cleans out all the ads (I use an ad blocker anyway) and life stories quickly.
A LOT of book recipes turn up on the web in individual cooks' websites. (or damn close)

Some of your posts (single item) work, or I just copy and paste.

All very uniform, even if some tidbits are lost.

UNFAIR TO ME.
I'm a recipe junkie, and can't resist adding to the collection (Got that habit from Mom)
And I cook for one. Some of those "dishes for one" are too big for me.

Appreciate the posts, anyway!

[justaprogressive]

4. Shrimp w/sauteed fennel

is in the Appetizer not the Fish section...

Seafood section has these:

SAL'S CHILEAN SEA BASS WITH EGGPLANT
AND OLIVES
CASSUOLA D I CALAMARI
FILLET OF SOLE ARREGANATA
TROTA ALLA GIARDINO
ROASTED STRIPED BASS WITH HORSERADISH CRUST
PROSCIUTTO-WRAPPED MONKFISH
SALMON WITH HERB SAUCE
SAUTEED SHRIMP WITH COGNAC AND
DIJON MUSTARD
CALAMARI SALAD
SHRIMP MILANESE
SHRIMP SCAMPI
SWORDFISH STEAKS ARREGANATA
MARINATED TUNA STEAKS WITH
CILANTRO SAUCE

Clearly these are two very different cookbooks!

13 yrs later I think you're seeing Sal's recipes NOT Pasquale's
(who emigrated from Italy...)

[usonian]

5. The newer book has Shrimp Casino in its place in Appetizers

Last edited Thu Oct 30, 2025, 06:55 PM - Edit history (1)

Shrimp Casino
MAKES 4 TO 6 SERVINGS


We have customers who love our clams casino, but we also have some who don’t like shellfish. This gives shrimp lovers a chance to enjoy the crispy topping on their favorite crustacean. This topping is very flavorful with extra helpings of bacon, pimientos, and Parmigiano.

24 colossal (U-15) shrimp, peeled, deveined, and butterflied (1)
2 tablespoons olive oil, plus more for brushing
1 small yellow onion, chopped
Two 6.5-ounce jars pimientos, drained
8 slices bacon: 2 slices coarsely chopped, and 6 slices cut into 24 pieces
½ cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon unsalted butter, at room temperature
Salt and freshly ground black pepper

1. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring often, until lightly browned, about 4 minutes.

2. Transfer the onion to a food processor. Add the drained pimientos, chopped bacon, grated cheese, parsley, and butter and pulse until the bacon is finely chopped.

3. Position the broiler rack about 6 inches from the heat source and preheat the broiler on high. Lightly oil a broiler pan.

4. Arrange the shrimp, cut side down, with the tail sticking up, on the broiler pan. Spoon the pimiento mixture over the shrimp, dividing it equally. Broil until the exposed shrimp begins to turn opaque, about 1½ minutes. Remove the pan from the broiler. Season the shrimp with salt and pepper and top each with a piece of bacon. Return to the broiler and cook until the bacon is brown and crisp, about 2 minutes more. Serve hot.


(1) U-15?
CRUNCHY!