Mark Bittman's best and simplest shrimp --you can Google this and find it easily. It's a very flavorful quick saute.

The recipe most requested at my house is Ina Garten's Baked Shrimp Scampi. I am a big fan of Ina's recipes and while I generally make them as published (which is rare for me), I do reduce the butter in this recipe by 1/3.

We like this so much better than the traditional sauted scampi-- love the crunch of the panko and the oven roast on the shrimp and shallots! I usually serve it with pasta or on it's own with asparagus or broccoli.

An added bonus-- this freezes well!

My favorite is in Kitchen Confidence by Kelsey Nixon. It's Grilled Shrimp with RÉMOULADE sauce. Quick and easy and I serve it with rice.

I make this all the time.

http://www.realsimple.com/food-recipes/browse-all-recipes/crispy-breaded-shrimp-garlicky-beans

Mine is simple toss with olive oil, kosher salt (1 T per 1-1/2 pounds of shrimp) and pepper (1/4-1/2 tsp per 1-1/2 pounds of shrimp). Bake at 400 degrees for 5-7 minutes depending on the size.

I typically make BBQ Shrimp with jumbos (21-25 count).

Louisiana BBQ Shrimp

1 – 1 1/2 lbs. jumbo shrimp

1 stick butter, melted

3 tablespoons Worcestershire

1/4 teaspoon cayenne

1/2 teaspoon coarse salt

1/4 teaspoon fresh-ground pepper

2 teaspoons fresh thyme (or 1/2 teaspoon dried)

1 tablespoon chopped fresh rosemary

1 tablespoon olive oil

Dehead shrimp if necessary, but don't peel. Place in a shallow dish (I use a pie pan). Mix remaining ingredients together and pour over shrimp. Cover and place in the refrigerator to marinate for 2-3 hours.

Bake in preheated 350 degree oven uncovered for 15-20 minutes. Serve with French bread to sop up all the wonderful juice.

Lemon Peppered Shrimp on Linguine

This one is wonderful. As with CindyMac's recipe, make sure to serve with french bread.

Spicy Baked Shrimp

I. Peel and skewer raw shrimp. Dip in butter, Sprinkle with Paul Prudhomme's Seafood Magic or Tony Cachere's Cajun Seasoning to your taste. Grill for about 2 minutes on one side and 3 minutes on the other side.

II. Baked Shrimp in Tomato Feta Sauce (From Simply Recipes)

1 Tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 14.5-ounce cans of diced tomatoes

1/4 cup minced fresh parsley

1 Tbsp minced fresh dill or 1 teaspoon dried dill

1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen

Pinch of salt, more to taste

Pinch black pepper, more to taste

3 ounces feta cheese (about 2/3 cup, crumbled)

INSTRUCTIONS

Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Lightly saute onions until softened, 3-5 minutes. Add the garlic and cook about 30 seconds more.

Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

This time of year, Bon Appetit's Shrimp Pumpkin Curry is great. Cooking Light has a Baked Shrimp with Feta and Orzo that is great. Eating Well has a Sizzling Citrus Shrimp we've made several times. We often doctor them by adding extra veggies to make a complete meal or add some additional flavors. Shrimp Creole is another favorite -- a classic.

Great deal!

Love Shrimp Scampi. My other favorite is the copycat recipe for Bonefish Grill's Bang Bang Shrimp. Bang Bang Shrimp

Pat Conroy's Pickled Shrimp. Sorry can't get the link to work!

I have a great shrimp chowder soup recipe that is very easy and really good. Every one loves it. Being Cajun I have lots of recipes for shrimp dishes.

Shrimp Chowder

Ingredients

• 2 tablespoons butter or margarine
• 1 medium onion, chopped
• 2 (10 3/4-ounce) cans cream of potato soup, undiluted
• 3 1/2 cups milk
• 1/4 teaspoon ground red pepper
• 1 1/2 pounds medium-size fresh shrimp, peeled*
• 1 cup (4 ounces) shredded Monterey Jack cheese (I use 2 cups for thicker soup)
• Garnish: chopped fresh parsley
• Oyster crackers (optional)

Preparation

Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.

*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

***instead of the red pepper flakes I add a few dashes of hot sauce or Franks wing sauce to the soup for a little kick, not too much just for flavor.

Below are my favorites in addition to the simple Peel & Eat Shrimp (boiled in Beer and Bay's) or the Frogmore Stew (same as above with the addition of corn on the cob, new potatoes and Kielbasa sausage. Many recipes out there for this fun and easy outdoor entertainment meal. No frogs in the stew. The recipe was named after a little community next to where we lived for a time in Beaufort, SC.)

No Fry Bang, Bang Shrimp or Chicken

Sauce –

1/2 cup mayo

1/4 cup Thai Sweet Chili sauce

4-5 drops of Sriracha Hot Chili sauce.

Mix all together. Best if allowed to mellow together for a
little while before using.

Chicken tenderloins
or peeled shrimp

Dip it in melted butter.

Mix up seasoned Panko bread crumbs and Parmesan cheese, 2 to
1 ratio. Dredge the meat in the bread
crumb mixture until well coated.

Cook the chicken for 15 to 22 minutes depending on the
number of strips.

Cook the shrimp for 8 minutes.

All cook at 450 degrees.

After removing from the oven, spoon the sauce over the
meat. Put it back in the oven (oven
turned off) to let the sauce melt and coat the meat.

*

*

*

Shrimp and Green Noodle
Casserole

(This is also a recipe that I adopted from living in Beaufort)

•8 ounces hot cooked Spinach noodles

•2 pounds shrimp, peeled, deveined

•5 tablespoons butter

• 1 can cream of mushroom soup – 10 ¾ ounce can

•1 cup sour cream

•1 cup mayonnaise

• 2 large Eggs

•2 tablespoons chopped green onions

•1/2 teaspoon Dijon mustard

•1/4 cup dry sherry

•1 cup sharp cheddar cheese, grated

Preparation:

Line a 2-quart shallow casserole with the cooked noodles. In a large
skillet, saute the shrimp in butter until pink and tender (about 5 minutes).
Pour shrimp over noodles. Combine soup, sour cream, mayonnaise and chives. Add
mustard and sherry. Pour sauce over shrimp and sprinkle cheese over all. Bake
at 350 degrees for 30 minutes or until cheese has melted and is bubbly.

Serves 6-8

Great for dinner parties or luncheons along with a salad and bread.

I tried that copycat Bang Bang sauce. IMO, it doesn't taste anything like the real thing.

Shrimp stir-fry is my go-to dinner when I have nothing planned, or when I have some veggies left in the crisper to use up, but not enough of anything for 4 servings. It's never the same twice so no recipe! So hold some back in the freezer (especially at that price) for emergencies :)

Cindy, it may be the type of your mayo. I use Dukes. Also make sure that the chili and hot sauces are the brands mentioned in my recipe. I was quite surprised that the sauce tasted like my favorite dish from Bone Fish. ;)

Love shrimp salad!

1 lb cooked shrimp

1/2 c. mayo

1/3 c. finely chopped celery

1/4 c. finely chopped onion

2 tsp old bay seasoning

2 tsp lemon juice

1/4 tsp worcestershire sauce

Mix all and chill at least one hour. Serve on lettuce as a salad or as a sandwich in a wrap.

I love Kung Pao Shrimp or chicken. I leave out the green peppers since they seem to dominate most recipes. Another favorite is Bar B Q Shrimp and grits, New Orleans style, but haven't made that yet.

Here's the Kung Pao Shrimp recipe:

http://www.foodandwine.com/recipes/kung-pao-shrimp-with-cashews

my hub avoids gluten, so a favorite I make is shrimp and grits... my kids absolutely love it too and they didn't grow up eating grits!!

Love Bang Bang Shrimp Wednesday at Bone Fish. I have had success with the copy cat recipe.

I frequently make shrimp salad like Annie's; I add imitation crab.

Some good recipes here...thanks.

Busybee, even though I haven't made it, i've sure enjoyed it a few times in NO! ;)

Have never made shrimp and grits, but have had a couple awesome versions at local restaurants. My favorite is jumbo shrimp in an Abita Amber barbeque sauce. Another is seasoned with tasso in a cream sauce.

So Dee, what did you end up making?