Shrimp is American's most valuable and popular shellfish. This 10-legged crustacean got its name from the English word "shrimpe," which means "puny person."
Here are some of Flay's recipes:
Grilled Shrimp with Grilled Tomato-Tarragon Cocktail Sauce
1 pound jumbo shrimp (21-25), peeled and deveined
Salt and freshly ground black pepper
1. Toss shrimp in olive oil and season with salt and pepper.
2. Grill for 1-2 minutes per side or until just cooked through.
Grilled Tomato-Tarragon Cocktail Sauce:
8 plum tomatoes, halved and seeded
Saltt and freshly ground black pepper
3 tablespoons ketchup
1/4 cup prepared horseradish, drained
Juice of 1 lime
1 tablespoon honey
Few dashes of chipotle hot sauce
Few dashes of Worcestershire sauce
2 tablespoons chopped fresh tarragon
1. Preheat grill to high. Brush tomatoes with oil and season with salt and pepper and grill for 2-3 minutes until the skins are lightly charred.
2. Place tomatoes and remaining ingredients in a food processor and process until smooth. Add the tarragon and pulse a few times. Pour into a bowl and serve at room temperature.
Grilled Shrimp Escabeche
1 pound medium shrimp (36-40), peeled and deveined
1/3 cup plus 2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large red onion, halved and thinly sliced
4 cloves garlic, thinly sliced
2 serrano chiles, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cups white wine vinegar
1 tablespoon granulated sugar
1 tablespoon kosher salt
2 bay leaves 8 sprigs cilantro, plus 3 tablespoons finely chopped cilantro leaves 1/2 cup thinly sliced radish
1/2 cup green olives, such as Picholine, pitted
- Heat your grill to high.
- Toss the shrimp in a bowl with 2 tablespoons of the olive oil and the salt and pepper. Grill the shrimp for 1-2 minutes per side or until just cooked through. Place the shrimp in a medium bowl.
- Heat the remaining 1/3 cup olive oil in a medium saucepan on top of the grill over high heat. Add the onion, garlic and serrano chiles and cook, stirring until soft, 4-5 minutes. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, sugar, salt, bay leaves and cilantro sprigs and bring to a boil. Remove from the heat, immediately pour over the shrimp and stir to coat. Let cool to room temperature, and the cover and refrigerate for at least 8 hours or overnight, stirring the escabeche a few times during that time.
- Transfer the escabeche with a slotted spoon, to a platter and garnish with the radish, olives and chopped cilantro. Serve cold.
Grilled Prawns with Garlic-Red Chile-Thyme Marinade
2 ancho chiles
1 New Mexican red chile
1 pasilla chile
1 head garlic, cloves separated, peeled and coarsely chopped
3 tablespoons chopped fresh thyme
1/2 cup canola oil, plus more for brushing on shrimp
Salt and freshly ground pepper
2 lbs. prawns with head and shell on
- Place chiles in a large bowl, cover with boiling water and let sit for 1 hour to soften. Remove chiles from the water, coarsely chop and place in the jar of a blender with 1/4 cup of the soaking liquid. Add the garlic, thyme and oil and blend until smooth, season with salt and pepper. Place the shrimp in a large bowl, pour the marinade over and let marinate for 20 minutes.
- Preheat grill. Remove the prawns from the marinade and grill for 1½-2 minutes per side. Serve on brown paper bags.
1 lb large shrimp (31-40)
2 cups fresh lime juice
1 grapefruit, peeled, segmented and diced
1 orange, peeled, segmented and diced
1 mango, diced
1 large ripe tomato, diced
2 jalapenos, diced
1 red onion, diced
Extra virgin olive oil
1 tablespoon honey
1/4 cup chopped cilantro
Kosher salt and freshly ground black pepper
- Bring large pot of salted water to a boil; add shrimp and cook for 1 minute. Drain well and place in a large bowl of ice water to stop the cooking. Drain well and place in a bowl. Add 1½ cups of the lime juice, cover and let sit in the refrigerator for 1 hour.
- Add the remaining ingredients to the shrimp and stir well to combine. Season with salt and pepper.