Best of Shrimp: Part I

I am a shrimp-a-holic. Bubba Gump style all the way. So, to kick start summer, I'm bringing you tons of shrimp recipes in as many parts as it takes!

CURRIED SHRIMP TARTS

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• 1 cup chopped cooked shrimp 
• 1/2 (8-oz.) package cream cheese, softened 
• 3 tablespoons chopped green onions 
• 1 tablespoon fresh lime juice 
• 3/4 teaspoon curry powder
• 1/4 teaspoon ground red pepper
• 15 mini-phyllo pastry shells
• 2 1/2 tablespoons jarred mango chutney
• Toppings: chopped fresh chives, toasted sweetened flaked coconutStir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 tsp. mango chutney over each tart; sprinkle with desired toppings.

 {Southern Living via My Recipes}

PENNE WITH SHRIMP AND HERBED SAUCE

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 pound medium shrimp, peeled, and deveined
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 (15-ounce) can whole tomatoes, drained, roughly chopped
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 1 cup white wine
• 1/3 cup clam juice
• 3/4 cup heavy whipping cream
• 1/2 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

{Giada de Laurentis via Food Network}

GREEK-SPICED BAKED SHRIMP

1 medium onion, chopped

2 garlic cloves, finely chopped

3 tablespoon extra-virgin olive oil

1/2 teaspoon hot red-pepper flakes

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped

Pinch of sugar

1 1/4 pound large peeled and deveined shrimp

1/4 pound feta, crumbled (2/3 cup)

2 tablespoons chopped dill

Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

{Gourmet via Epicurious}