Shrimp Udon

 This one is Trinity's favorite:

2 x 200g (7 oz) packets pre-cooked udon noodles

1 tsp sesame oil

2 tbsp vegetable oil

2 heaped cups sliced cabbage

½ tsp sugar, plus ½ tsp extra

½ tbsp soy sauce, plus 1½ tbsp extra

4 garlic cloves, finely chopped

200g (7 oz) peeled and deveined prawns

½ tsp chilli flakes

3 tbsp oyster sauce

½ cup finely sliced spring onion (scallions)

Place the cakes of udon noodles into a pot of boiling water. Use tongs to gently separate the noodles and as soon as they have come apart, transfer the noodles to a large bowl. Toss with sesame oil. 

Heat the vegetable oil in a wok or frying pan over high heat. Add the cabbage and stir-fry until just starting to char. Then add the ½ tsp of sugar and the ½ tbsp of soy sauce. Stir-fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir-fry for 20 seconds. Then add the prawns and chilli powder and stir-fry until the prawns are just cooked. Add the noodles, remaining soy sauce, remaining sugar and oyster sauce. Stir-fry for another half a minute until the sauce has thickened. Toss through the spring onion and serve.

Shrimp Fettuccine

Salt
Pepper
12 ounces fettuccine
Olive oil or butter, for tossing
3/4 pound large or med shrimp (about 16), peeled and deveined, tails removed
3 cloves gatrlic chopped
fresh parsley chopped
1 stick (8 tablespoons) butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese


Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
Heat a large skillet over medium heat, and add 2 tablespoons of the butter. add garlic cook till fragrant, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. add fresh parsley to taste, Lower the heat to keep the sauce warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Shrimp Tacos

Shrimp
1 pound (~45) medium shrimp, peeled and deveined
2 small cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
4 tablespoons olive oil, separated
1 tablespoon unsalted butter (or use additional olive oil)
1-2 fresh limes

2 cups shredded green cabbage
1 large avocado
chopped tomatoes
Cheddar cheese
Corn (or flour) tortillas

Cilantro Lime Sauce
1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
1-2 cloves garlic add to desired preference, minced
1/2 of a large bunch of cilantro
1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
1/2 cup regular full fat mayo
1/2 cup sour cream, I use fat-free
Optional: olive oil cooking spray

Instructions:
Shrimp
Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).

In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.

Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro Lime Sauce
Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.
Assemble Tacos
Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.

OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.

Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.