Best 11 Moose Shrimp Recipes

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Moose shrimp, scientifically known as Mysis relicta, is a small, freshwater crustacean that has become a popular delicacy in recent years. Prized for its tender texture and sweet flavor, moose shrimp can be cooked in a variety of ways to create delicious and nutritious meals. This article will explore the best recipes for cooking moose shrimp, providing step-by-step instructions and tips for creating mouthwatering dishes that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SHRIMP MOZAMBIQUE



Shrimp Mozambique image

This is a delicious Portuguese dish that my mom used to make for us all the time. A good crusty bread is a must to sop up the sauce. If you love bold, savory flavors, you'll love shrimp Mozambique.

Provided by Melissa Rapoza Fragoza

Categories     World Cuisine Recipes     European     Portuguese

Time 45m

Yield 6

Number Of Ingredients 11

½ cup butter
1 large onion, chopped
10 cloves garlic, chopped
1 (12 ounce) can beer
¼ cup dry white wine
3 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran)
hot sauce
salt to taste
1 pound large shrimp, shells left on
3 cups cooked white rice, or to taste
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
  • Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
  • Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 28.7 g, Cholesterol 155.7 mg, Fat 16.3 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 10 g, Sodium 3277.2 mg, Sugar 1.3 g

SHRIMP IN GREEN MOLE



Shrimp in Green Mole image

There are only three basic steps to making green mole: Whip up a purée of toasted pumpkin seeds, tomatillos and chiles in a blender; sear the purée in oil and cook it until it thickens slightly; then add chicken stock and simmer until the mixture is creamy. Once the sauce is done, you can poach shrimp right in it; it only takes five to eight minutes to cook them in the simmering mole. Better yet, you can make the sauce up to three days ahead and keep it refrigerated until you're ready to use it, or freeze it (whisk or blend to restore its consistency after thawing).

Provided by Martha Rose Shulman

Categories     main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed and coarsely chopped
1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
3 large romaine lettuce leaves, preferably the outer leaves, torn into pieces
1/4 cup chopped white onion, soaked for 5 minutes in cold water, drained and rinsed
2 garlic cloves, peeled
1/4 cup tightly packed chopped cilantro, plus cilantro leaves and sprigs for garnish
1 1/2 cups chicken stock
1 tablespoon canola or extra-virgin olive oil
1/2 teaspoon cumin seeds, ground
Kosher salt and black pepper, to taste
1 pound medium shrimp, shelled and deveined
Rice, for serving

Steps:

  • Heat a heavy straight-sided skillet or a saucepan over medium heat and add pumpkin seeds. Wait until you hear one seed pop, then stir constantly until they have puffed and popped and smell toasty, about 3 to 5 minutes. Do not let them darken beyond golden or they will taste bitter. Transfer to a bowl and allow to cool. Remove 2 tablespoons to use as garnish and set aside.
  • Place remaining cooled pumpkin seeds in a blender and add tomatillos, chile, lettuce, onion, garlic, cilantro and 1/2 cup chicken stock. Cover blender and blend mixture until smooth, stopping the blender to stir if necessary.
  • Heat oil in the skillet or saucepan over medium-high heat. Add cumin and let it sizzle for a couple of seconds, then add puréed tomatillo mixture. Cook, stirring often, until sauce darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. You can hold the lid above the pot to shield yourself and the stove, or set the lid on the pot to partly cover it.
  • Add remaining cup of chicken stock, bring to a simmer, reduce heat to medium-low and simmer, uncovered, stirring often, until sauce is thick and creamy, 10 to 20 minutes. Season to taste with salt.
  • Season shrimp with salt and pepper. Shortly before serving, bring mole sauce to a simmer and add shrimp. Simmer 5 to 8 minutes, until the shrimp are cooked through but still moist. Serve over rice, garnishing each serving with toasted pumpkin seeds and cilantro.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 774 milligrams, Sugar 4 grams, TransFat 0 grams

EASY SHRIMP AND TOMATOES



Easy Shrimp and Tomatoes image

This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
  • Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
  • Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g

SHRIMP MOUSSE



Shrimp Mousse image

Fast and easy, delightful and gauranteed to please. Need to refrigerate to set mold. Recipe given by Janice Boehm

Provided by Southern Lady

Categories     Spreads

Time 13m

Yield 48 serving(s)

Number Of Ingredients 7

2 (6 ounce) cans baby shrimp
10 3/4 ounces tomato soup
1 (1/4 ounce) envelope unflavored gelatin
8 ounces cream cheese
1 cup mayonnaise
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped

Steps:

  • Drain shrimp and rinse well. Set aside.
  • Bring undiluted soup to a low boil (watch not to splatter).
  • Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
  • Beat cream cheese and mayonnaise together.
  • Add the tomato soup and beat mixing well.
  • Fold in celery and onion with a wooden spoon.
  • Fold in the shrimp, being careful not to break shrimp.
  • Pour into a nice mold and refrigerate for several hours or overnight.
  • Serve with party crackers that aren't heavily flavored.

CREAMY SHRIMP MOUSSE



Creamy Shrimp Mousse image

Folks will think you're spoiling them when you serve this wonderful shrimp mousse! Molded in a ring, it looks fancy even as it feeds a crowd.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 5 cups.

Number Of Ingredients 11

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 cup mayonnaise
1 envelope unflavored gelatin
6 tablespoons cold water
1 can (6 ounces) small shrimp, rinsed and drained or 1/3 cup cooked small shrimp, peeled and deveined
3/4 cup chopped onion
1/2 cup chopped celery
Lettuce leaves
Fresh parsley, optional
Assorted crackers

Steps:

  • In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. , Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture. , Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight. , Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 71 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 152mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS



Five-Ingredient Grilled Shrimp-Stuffed Mushrooms image

Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.

Provided by Michelle Dudash

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 portobello mushroom
2 scallions, white and green parts
1 1/4 pounds frozen peeled and deveined shrimp, thawed, tails removed, blotted dry
Zest of 1 lemon, finely grated
1 tablespoon lemon juice
Freshly ground black pepper
Salt
2 teaspoons rice bran oil, grapeseed oil or expeller-pressed canola oil
Lemon wedges for serving

Steps:

  • Preheat grill to medium, about 350 to 400 degrees F.
  • Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
  • Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
  • Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
  • Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

SCALLOP MOUSSE



Scallop Mousse image

Provided by Alton Brown

Categories     appetizer

Time 30m

Yield 35 to 40 servings

Number Of Ingredients 9

1 pound wet sea scallops, muscle removed, rinsed and patted dry
2 egg whites
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh parsley leaves
1/4 cup heavy cream, very cold
35 to 40 mini phyllo shells

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
  • Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

SHRIMP MOUSSE (MOUSSE DE CREVETTES)



Shrimp mousse (Mousse de Crevettes) image

Provided by Craig Claiborne

Categories     dinner, dips and spreads

Time 10m

Yield About 1 1/4 cups

Number Of Ingredients 6

1/2 pound shrimp, peeled and deveined
1 egg
Salt and freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup heavy cream

Steps:

  • Put the shrimp and egg into the container of a food processor. Add salt, pepper, cayenne and nutmeg. Blend to a fine puree.
  • With the motor on, gradually add the cream. Test the seasonings by dropping a teaspoon of the mousse mixture into a little boiling salted water. Cook until it is slightly firm. Drain and taste. If desired, add more seasonings.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams

MOJO SHRIMP



Mojo Shrimp image

Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h45m

Yield 4

Number Of Ingredients 10

¼ cup extra-virgin olive oil
3 limes, zested and juiced
1 orange, zested and juiced
6 cloves garlic, finely chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
1 pound large shrimp - peeled, deveined, and butterflied
2 tablespoons extra-virgin olive oil

Steps:

  • Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.
  • Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.
  • Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 22 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 3.2 g, Sodium 491.1 mg, Sugar 4.8 g

SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)



Shrimp Poached in Coconut Milk With Fresh Herbs (Yerra Moolee) image

In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.

Provided by Julie Sahni

Categories     Quick & Easy     Shrimp     Curry     Coconut     Coriander     Cilantro     Dinner     Onion     Ginger     Chile Pepper

Yield Serves 6

Number Of Ingredients 11

2 pounds shrimp, preferably large to medium (about 28-32 shrimp per pound)
7 tablespoons light vegetable oil
2 cups finely chopped onions
2 teaspoons minced garlic
1 1/2 tablespoons ground or crushed fresh ginger root
2 green chilies, or more, to taste, seeded and minced
1/4 teaspoon turmeric
2 tablespoons ground coriander
3 cups coconut milk
1 1/2 teaspoons Kosher salt
2 tablespoons minced fresh cilantro (or substitute 1 tablespoon dry cilantro leaves)

Steps:

  • Shell and devein shrimp. Wash them thoroughly, and set aside.
  • Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
  • Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.

MOOSE SHRIMP



Moose Shrimp image

Make and share this Moose Shrimp recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons creole seasoning
1 tablespoon garlic powder
1 tablespoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground black pepper
1 lb fresh large shrimp
oil (for frying)
6 cloves garlic, minced
2 1/2 tablespoons unsalted butter
6 fluid ounces hot pepper sauce
1 teaspoon cayenne pepper

Steps:

  • In a large resealable plastic bag, combine the flour, Creole seasoning, garlic powder, cayenne pepper, onion powder, and black pepper.
  • Seal the bag and shake a few times to combine the ingredients well.
  • Peel and devein the shrimp, leaving the tail sections intact, rinse them under cold water and place them in the plastic bag with the flour mixture.
  • Seal the bag and shake to coat all of the shrimp well with the flour mixture.
  • Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes.
  • Save the remaining flour mixture in the bag.
  • In a mixing bowl, whisk together the garlic, unsalted butter, hot pepper sauce and cayenne pepper; set aside.
  • In a pot, heat the oil to 375°F.
  • Remove the shrimp from the refrigerator and shake them a second time in flour mixture.
  • Place the shrimp in the hot oil and fry until pink, about 2 to 3 minutes.
  • Immediately coat with moose sauce.

Tips:

  • Mise en place: As with any cooking, having all your ingredients prepped and measured before you start cooking is essential for a smooth and successful cooking experience.
  • Choose fresh ingredients: The fresher your ingredients, the better your dish will taste. This is especially important for seafood, as it can quickly lose its flavor and texture if not fresh.
  • Don't overcook your seafood: Seafood cooks very quickly, so it's important to be careful not to overcook it. Overcooked seafood will become tough and rubbery.
  • Use a variety of cooking methods: Don't be afraid to experiment with different cooking methods to find the one that you like best. Seafood can be grilled, pan-fried, baked, or steamed.
  • Season your seafood well: Seafood has a delicate flavor, so it's important to season it well. Use a variety of herbs and spices to create a flavorful dish.
  • Serve your seafood with a variety of sides: Seafood can be served with a variety of sides, such as rice, pasta, vegetables, or salad. Choose sides that complement the flavor of the seafood.

Conclusion:

Seafood is a delicious and healthy addition to any diet. It's a good source of protein, omega-3 fatty acids, and other essential nutrients. If you're looking for a way to add more seafood to your diet, there are many delicious and easy-to-make recipes to choose from. With a little planning and effort, you can create a seafood dish that your whole family will enjoy.

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