Boat Shrimp Recipes

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SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS



Sunny's Easy Shrimp and Rice Pineapple Boats image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pineapple
1 cup your favorite BBQ sauce
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled and deveined
One 10-ounce tray microwaveable basmati or jasmine rice, prepared according to package
1/4 cup chopped fresh cilantro
2 scallions, finely chopped
Zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup lightly packed fresh cilantro leaves
Lime wedges, for spritzing

Steps:

  • For the shrimp: Preheat the grill or the oven to 350 degrees F.
  • Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
  • Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
  • For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
  • To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

ZUCCHINI BOATS STUFFED WITH SHRIMP



Zucchini Boats Stuffed with Shrimp image

Make and share this Zucchini Boats Stuffed with Shrimp recipe from Food.com.

Provided by Riccardo Didlick

Categories     Vegetable

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs young zucchini (small to medium)
1 lb shrimp, in their shells
1/2 cup toasted unflavored breadcrumbs
1 teaspoon garlic, chopped very fine
2 tablespoons chopped parsley
1/3 cup extra virgin olive oil
salt
black pepper, in a grinder
1 large egg

Steps:

  • Soak the zucchini in cold water for 20 minutes.
  • Drain and rinse well under cold running water.
  • Drop the zucchini into boiling salted water.
  • The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
  • Set aside to cool completely.
  • Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin.
  • Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
  • Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
  • Chop them into pieces not bigger than a large pea.
  • Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper.
  • Separate the eggs, set aside the white, and add the yolk to the bowl.
  • Mix all the ingredients thoroughly.
  • Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
  • Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
  • Sprinkle them lightly with salt.
  • Beat the egg white lightly and brush the insides of the zucchini with it.
  • Stuff the zucchini with the shrimp mixture.
  • heaping them full enough, if possible, to form a slight mound.
  • Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
  • Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
  • Serve when lukewarm.

Nutrition Facts : Calories 389.3, Fat 22.3, SaturatedFat 3.5, Cholesterol 225.7, Sodium 308.9, Carbohydrate 18.8, Fiber 3.2, Sugar 4.9, Protein 29.3

BOAT SHRIMP



Boat Shrimp image

From the McClellanville Coast Seafood cookbook. "I call this recipe "boat shrimp" because we used to make them this way when we went fishing at the Cape. It only requires ingredients you keep on your boat. Small creek shrimp are best for flavor"-Goerge Stroman, Jr.

Provided by mightyro_cooking4u

Categories     High Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
2 lbs shrimp
1/2 onion, Vidalia, cut in very thin slices
1/4 teaspoon garlic salt (to taste)
1/2 teaspoon salt (to taste)
1/4 teaspoon basil (to taste)
2 tablespoons flour
1 tablespoon vinegar

Steps:

  • Grab a cast iron pan; set it on the stove. Melt butter on medium-high heat. Add shrimp and onion; stir while cooking until shrimp are coated. Sprinkle on spices to taste. Sprinkle on flour; turn and coat shrimp. Add enough water to make gravy. Add vinegar. Serve over rice.

SPAGHETTI SQUASH SCAMPI BOATS



Spaghetti Squash Scampi Boats image

Butter, lemon, garlic and shrimp -- this can't-go-wrong combo even works on roasted spaghetti squash. The "noodles" and shrimp are tossed together, tucked back into the hollowed-out squash skins and showered with Parmesan, parsley and red pepper flakes just before serving.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 medium spaghetti squash (about 2 1/2 pounds)
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 pound large shrimp (16/20), peeled, deveined and tails removed
1 stick (8 tablespoons) unsalted butter
1 tablespoon grated garlic (about 4 cloves)
1 teaspoon crushed red pepper flakes, plus more for serving
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley, plus more for serving
Freshly grated Parmesan, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
  • Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
  • Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
  • Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
  • Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.

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