|
Angel Hair with
Shrimp Sesame Sauce


Yield:
6 servings
|
8 |
oz |
Angel Hair (Capellini),
uncooked |
|
1 |
lb |
asparagus,
trimmed and cut into 1-inch pieces |
|
2 |
tsp |
vegetable oil
|
|
5 |
cloves |
garlic,
chopped |
|
1 |
cup |
sliced
mushrooms |
|
1/4
|
cup |
low-sodium soy
sauce |
|
2 |
tbsp |
sesame oil
|
|
1 |
tbsp |
brown sugar
|
|
3 |
tbsp |
chutney
|
|
2 |
tbsp |
toasted sesame
seeds |
|
1 |
bunch |
scallions,
finely chopped |
|
1/2
|
cup |
vinegar
|
|
1 |
lb |
frozen medium
shrimp, thawed |
Procedures
-
Prepare pasta
according to package directions; two minutes before pasta is done,
add asparagus pieces.
-
When pasta and
asparagus are done, drain.
-
Place oil,
garlic and mushrooms in a 2-quart saucepan.
-
Saute for 3 to 4
minutes.
-
Add soy sauce,
sesame oil, brown sugar, chutney, toasted sesame seeds, scallions
and vinegar.
-
Simmer for 3 to
5 minutes.
-
Add shrimp to
the sauce and cook for another 5 to 8 minutes.
-
Toss shrimp and
sauce with pasta and asparagus and serve.
-
Each Serving
Provides:
-
609 Calories ,
35.7 g Protein , 88.7 g Carbohydrates , 13.1 g Fat , 138 mg
Cholesterol ,
-
167 mg Sodium ,
Calories from Fat 19%
Australian shrimp on
the barbie

Yield:
8 servings
|
1/2
|
cup |
(1 stick)
butter, melted |
|
1/4
|
cup |
Olive oil |
|
1/4
|
cup |
Minced fresh
herbs |
|
|
|
-(parsley,
thyme and |
|
|
|
-cilantro) |
|
3 |
tbsp |
Fresh lemon
juice |
|
3 |
large |
Garlic cloves,
crushed |
|
1 |
tbsp |
Minced shallot |
|
|
|
Salt and
pepper, freshly |
|
|
|
-ground |
|
1 |
|
½ lb medium
large |
|
|
|
-shrimp,
unpeeled |
Procedures
-
Spinach leaves
lemon slices
-
combine first 8
ingredients in large bowl.mix in shrimp.marinate at room temperature
1 hour or in the refrigerator 5 hours,stirring occasionally.
-
Prepare barbecue
with medium hot coals.thread shrimp on narrow skewers.grill until
just opaque,about 2 minutes per side.line platter with
spinach.arrange skewers on platter.garnish with lemon and serve.
-
Makes 8
servings.
Barbecue Garlic
Shrimp

Yield:
8 servings
|
1 |
cup |
unsalted
butter |
|
3 |
cup |
scallions |
|
2 |
cup |
garlic |
|
2 |
cup |
white wine |
|
1/3
|
cup |
fresh lemon
juice |
|
1 |
tsp |
salt |
|
1 |
tsp |
pepper |
|
1 |
lbs |
prawn |
|
1 |
cup |
parsley |
|
25
|
each |
bamboo skewer |
|
1 |
tbsp |
tabasco sauce |
|
1/4
|
cup |
scallions
including tops |
|
2 |
each |
lemon |
Procedures
-
Heat butter in a
large skillet, over a medium-low flame.
-
Add scallions
and garlic Heat and stir for 3-4 minutes, until softened.
-
Add wine and
reduce heat to low.
-
Heat and stir
for 15 minutes.
-
Stir in lemon
juice.
-
Remove from
heat.
-
Season to taste
with salt and pepper, set aside.
-
Cut shrimp
through back of shell with scissors and remove sand vein without
removing shells.
-
Combine shrimp,
1 cup minced parsley, and scallion mixture-mix well.
-
Cover and chill
for 6-24 hours, stirring once or twice remove shrimp, reserving
marinade.
-
Thread two
shrimp onto each skewer, set aside.
-
Heat marinade in
a small saucepan, over a medium flame.
-
Bring to a boil,
reduce heat, and simmer until thickened, stirring often.
-
Remove from
heat, strain well.
-
Season with salt
and pepper.
-
Divide mixture
between individual ramekin serving dishes sprinkle with minced
scallion greens and parsley.
-
Place one
ramekin onto each serving plate.
-
Grill shrimp for
2 minutes, turn, and grill for another 2 minutes, just until pink
and heated through.
-
Divide among
serving plates.
-
Garnish with
lemon wedges. Serve hot.
Jethro’s shrimp
creole

Yield:
8 servings
|
2 |
cup |
Cooked white
rice |
|
4 |
Oz. |
Tomato paste |
|
2 |
cup |
Shrimp,
shelled/deveined |
|
1/4 |
cup |
Bellpepper |
|
1
|
Tbs. |
Oil |
|
|
|
Salt to taste |
|
|
|
Pepper to
taste |
|
1 |
|
Onion |
|
1 |
Tbs, |
Minced garlic |
|
1 |
cup |
Chopped
mushroom |
|
|
pnch |
Cayenne pepper |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Procedures
-
Saute the
shrimp, onion, peppers, garlic, and mushrooms in a large skillet
till shrimp are pink.
-
Add the rice
-
Mix 4 oz. of
water in the tomato paste and add to the mix.
-
Cover and heat
on low for 15 minutes.
Bay Shrimp Sausage

Yield:
8 servings
|
|
|
parchment
paper |
|
|
|
unsalted
butter |
|
1 1/2
|
lbs |
firm white
fish fillet |
|
1 |
each |
egg |
|
1 |
tsp |
onion powder |
|
1 |
tsp |
paprika |
|
1 |
tsp |
fresh lemon
juice |
|
2 |
tbsp |
parsley |
|
1/2
|
lbs |
bay shrimp |
Procedures
-
Brush one side
of parchment paper with butter, set aside.
-
Place the fish
fillets into a food processor.
-
Pulse just to
coarsely chop.
-
Add the eggs,
onion powder, paprika, lemon juice, and parsley-process to mix well.
-
Add the shrimp
and pulse just once or twice to barely mix.
-
Spoon onto one
edge of a sheet of buttered parchment.
-
Rollup to form
into a sausage shape and tie ends with twine to secure.
-
Place into a
hotel pan and weight down with a plate.
-
Pour hot water
into hotel pan to completely cover sausage.
-
Poach in a
medium oven until set.
-
Remove from oven
and allow to set briefly.
-
Remove parchment
paper and gently cut into slices.
-
Arrange onto a
serving plate or platter.
-
Garnish with
sauce as desired Serve warm or at room temperature.
Beer Boiled Shrimp I

Category:
Beer,
Seafood, Shrimp
Yield:
6 servings
|
2 |
lbs |
tiger prawn |
|
24
|
oz |
beer |
|
1 |
tbsp |
garlic |
|
2 |
tsp |
salt |
|
1/2
|
tsp |
thyme |
|
2 |
each |
bay leaf |
|
1 |
tsp |
celery seed |
|
1 |
tsp |
parsley |
|
1/4
|
tsp |
cayenne |
|
1/2
|
cup |
butter |
|
1 |
tsp |
fresh lemon
juice |
|
1 |
tsp |
tabasco sauce |
Procedures
-
Heat 4 quarts
water to a boil in a stockpot, over a moderately-high flame.
-
Add beer,
garlic, salt, thyme, bay leaves, celery seed, parsley, and cayenne.
-
Bring to a boil
for 5 minutes.
-
Add shrimp,
return to a boil, reduce heat, and simmer for 4-5 minutes.
-
Drain well and
remove to a serving bowl or platter.
-
Combine butter,
lemon juice, and tabasco sauce.
-
Serve shrimp
hot, accompanied by a spiced butter
Bean and Shrimp
Risotto


Yield:
6 servings
|
1 1/2
|
cups |
chopped onion |
|
4 |
cloves |
garlic, minced |
|
1 |
tbsp |
olive oil |
|
4 |
oz |
mushrooms,
sliced |
|
1 1/2
|
cups |
arborio rice |
|
14
|
oz |
cans of
fat-free reduced-sodium |
|
|
|
chicken broth |
|
1 |
lb |
peeled,
deveined shrimp |
|
1 |
cup |
sanap peas |
|
15
|
oz |
can of kidney
beans OR |
|
1 1/2
|
cups |
cooked dry-packged
kidney beans, rinsed, drained |
|
1 |
med |
tomato,chopped |
|
2 |
oz |
shredded
Parmesan cheese |
|
|
|
salt and
pepper; to taste |
Procedures
-
Sauté onion,
garlic, and mushrooms in oil in large saucepan until tender, 5 to 8
minutes.
-
Stir in rice and
cook 2 to 3 minutes.
-
Heat broth to
boiling in medium saucepan; reduce heat to low.
-
Add 1 cup broth
to rice mixture and cook, stirring constantly, until broth is
absorbed, 1 to 2 minutes.
-
Slowly add 2
cups broth and simmer, stirring until broth is absorbed, 8 to 10
minutes.
-
Add shrimp, snap
peas, and remaining broth to saucepan.
-
Cook, stirring
frequently, until rice just tender and liquid absorbed, 5 to 10
minutes.
-
Add beans and
tomatoes; cook 2 to 3 minutes longer.
-
Stir in cheese;
season to taste with salt and pepper.
-
Nutrient
Information per Serving:
-
Calories 412,
Carbohydrate 58g, Protein 28g, Fat 7g, Folate 56mcg, Dietary fiber
7g, % of Calories from Fat 15, sodium 664mg, Cholesterol 122mg
-
Preparation
Time: 30 minutes
Bourbon street
shrimp

Yield:
6 servings
|
1/4
|
cup |
Butter |
|
6 |
|
Mushrooms,
sliced |
|
1 |
can |
Frozen
condensed cream of sh |
|
1 |
cup |
Sour cream |
|
1 |
tsp |
Soy sauce |
|
1/4
|
tsp |
Black pepper |
|
1 1/2
|
lbs |
Shrimp* |
|
|
|
Toast slices
or cooked rice |
Procedures
-
*cooked,
shelled, deveined.
-
Melt butter and
saute mushrooms until wilted but still white.
-
Stir in soup,
sour cream, soy sauce,and pepper.
-
Cook, stirring,
until sauce bubbles and becomes smooth.
-
Fold in shrimp.
-
Heat until
bubbly.
-
Serve spooned
over toast slices or cooked rice.
-
Can also be
spooned into small casseroles; top each casserole with 1/3 cup
grated sharp cheddar cheese.
-
Place under
broiler and broil until bubbly and golden brown
Caesar Shrimp and
Pasta

Rating:
¯
¯
¯
¯
¯

Yield:
4 servings
|
8 |
oz |
Ziti,
Mostaccioli or other medium pasta shape, uncooked |
|
3 |
cup |
broccoli
florets |
|
1/3
|
cup |
plus 2 tbsp.
bottled light Caesar salad dressing |
|
12
|
oz |
uncooked
peeled and deveined shrimp, thawed if frozen |
|
1/4
|
tsp |
crushed red
hot pepper flakes |
|
1/4
|
cup |
grated Romano
cheese |
Procedures
-
Prepare pasta
according to package directions; three minutes before pasta is done,
add broccoli florets.
-
While pasta is
cooking, heat 2 tablespoons of the dressing in large skillet over
medium-high heat.
-
Add shrimp and
pepper flakes; stir-fry 3-4 minutes or until shrimp is opaque.
-
Drain pasta and
broccoli; transfer to a serving bowl. Add remaining 1/3 cup dressing
and shrimp mixture; toss well.
-
Sprinkle with
cheese and serve
Cajun shrimp
Yield:
15 servings
|
1 |
lbs |
Extra large
shrimp, peeled |
|
1 |
tbsp |
Fresh lime
juice |
|
1/2
|
tsp |
Garlic powder |
|
1/2
|
tsp |
Onion powder |
|
1/4
|
tsp |
Thyme |
|
1/4
|
tsp |
Salt |
|
1/4
|
tsp |
Red pepper |
|
1/8
|
tsp |
Black pepper |
|
|
|
Lime wedges |
Procedures
-
Toss the shrimp
with the lime juice in a bowl.
-
Mix the garlic
powder, onion powder, thyme, salt, red pepper and black pepper in a
small bowl.
-
Sprinkle over
the shrimp and toss to coat well.
-
Spray a large
skillet with non-stick cooking spray.
-
Heat until hot.
-
Add the shrimp
and cook for 3 minutes, or until the shrimp are pink, stiring
constantly.
-
Spoon into a
serving dish.
-
Chill, covered,
for 1 hour or longer.
-
Garnish with
lime wedges.
-
Makes 15
servings
Cajun Shrimp Boil
Seasoning

Category:
Seafood, Shrimp
Yield:
10 servings
|
4 |
each |
bay leaf |
|
20
|
each |
whole black
peppercorns |
|
1 |
tsp |
mustard seed |
|
1/2
|
tsp |
basil |
|
12
|
each |
whole cloves |
|
1/8
|
tsp |
cumin seeds |
|
1 |
tsp |
red hot pepper
flakes |
|
1/8
|
tsp |
celery seed |
|
1/8
|
tsp |
fennel seeds |
|
1/8
|
tsp |
caraway seeds |
|
1/4
|
tsp |
marjoram |
|
1/4
|
tsp |
thyme |
Procedures
-
Combine
ingredients, tie in a cheesecloth sachet.
-
Place into 4-8
quarts boiling water and simmer for 30 minutes add seafood and
simmer just until cooked, drain.
-
Serve hot or at
room temperature.
-
Or just buy
Zateraines crab boil #1
Cajun shrimp pasta

Category:
Pastas & Noodles, Seafood, Shrimp
Rating:
¯
¯
¯
¯
¯
Yield:
4 servings
|
2 |
tbsp |
Olive oil |
|
1/2
|
|
Onion, chopped |
|
1/2
|
tsp |
Thyme |
|
1/2
|
tsp |
Cayenne pepper |
|
1/2
|
tsp |
Black pepper |
|
1/2
|
tsp |
Basil |
|
1 |
tbsp |
Chopped garlic |
|
1 |
tbsp |
Worcestershire
sauce |
|
1/2
|
tsp |
Tabasco sauce |
|
2 |
cup |
Diced peeled
and |
|
|
|
-seeded
tomatoes |
|
2 |
tbsp |
Sugar |
|
1/2
|
cup |
Green onions,
chopped |
|
3 |
cup |
Chicken or
shrimp stock |
|
1 |
lbs |
Vermicelli or
linguine |
|
1 |
lbs |
Fresh shrimp,
peeled |
|
|
|
-and deveined
* |
|
1/2
|
cup |
Grated
parmesan cheese |
Procedures
-
* or substitute
chicken
-
saute the onion
in the olive oil for approximately four minutes.
-
Add the garlic
and stir.
-
Add thyme,
cayenne and black peppers, and basil and cook at low heat for five
more minutes.
-
Add everything
else except for the pasta, shrimp, and cheese, and cook over lowish
heat for an hour.
-
saute the shrimp
in some butter and garlic until three-quarters cooked (pink, but not
totally opaque).
-
Add the sauce
and cook for an additional two minutes.
-
Add the cooked
pasta and toss well with the grated cheese.
-
Serve hot.
-
serves 4-6
Caribbean pasta with
shrimp

Category:
Asian, Caribbean, Central American, Chinese, Entrees, Ethnic, North
American, Pastas & Noodles, Seafood, Shrimp
Rating:
¯
¯
¯
¯
¯
Yield:
4 servings
|
1 1/2
|
lbs |
Raw medium
shrimp |
|
4 |
|
Cloves garlic,
finely minced |
|
1/4
|
cup |
Minced
shallots |
|
1 |
tbsp |
Finely minced
ginger |
|
3 |
tbsp |
Flavorless
cooking oil |
|
8 |
oz |
Your favorite
pasta |
|
1/2
|
cup |
Cilantro
sprigs |
|
|
|
SAUCE |
|
1 |
|
Green bell
pepper, seeded |
|
|
|
And chopped |
|
1 1/2
|
cup |
Seeded,
chopped ripe tomatos |
|
2 |
tsp |
Curry powder |
|
1/2
|
tsp |
Allspice
berries, finely |
|
|
|
Crushed |
|
1/2
|
cup |
Chicken stock |
|
1/4
|
cup |
Grand Marnier |
|
2 |
tbsp |
Thin soy sauce |
|
1 |
tbsp |
Light brown
sugar |
|
2 |
tsp |
Corn starch |
|
1 |
tsp |
Caribbean or
asian chile |
|
|
|
Sauce |
Procedures
-
Advance
preparation: shell, devein and split the shrimp lengthwise nearly in
half, then refrigerate.
-
In a small bowl,
combine the garlic, shallots, ginger and oil.
-
In separate
containers, set aside the pasta and cilantro, in a small bowl,
combine all the ingredients for the sauce, then refrigerate.
-
Advance prep.
-
Can be done up
to 8 hours before you begin.
-
Final cooking
steps: chop the cilantro.
-
Bring 4 quarts
of water to a rapid boil.
-
Lightly salt the
water; then cook the pasta according to instructions.
-
When the pasta
lose4s its rax texture but is still firm, remove from heat and
drain.
-
Meanwhile, place
a 12 or 14 inch saute pan over high heat.
-
When hot, add
the garlic-oil mixture.
-
Saute until the
garlic begins to sizzle but has not browned.
-
Stir the sauce,
then pour into the saute pan.
-
Bring the sauce
to a rapid boil and cook until it begins to thicken, about 3
minutes.
-
Stir in the
shrimp.
-
Stir and toss
the shrimp until they turn pink and have just lost their raw
interior, about 2 minutes.
-
Immediately add
the pasta.
-
Stir and toss
until evenly combined and well heated.
-
Taste and adjust
the seasonings, especially for salt.
-
Transfer the
pasta to a heated platter .
-
Sprinkle on the
cilantro and serve at once
Char-broiled shrimp

Yield:
8 servings
|
3 |
lbs |
Large fresh
shrimp - |
|
|
|
Peeled and
deveined |
|
|
|
With tails
intact |
|
1 |
cup |
Olive oil |
|
1/3
|
cup |
Chopped fresh
parsley |
|
2 |
tbsp |
Fresh lemon
juice |
|
2 |
|
Cloves garlic
- crushed |
|
1 |
tsp |
Salt |
Procedures
-
Combine olive
oil and remaining ingredients in a 13 x 9 x 2 inch baking dish; stir
well; add shrimp, stirring gently; cover and marinate in
refrigerator for at least 8 hours, stirring occasionally; remove
shrimp from marinade, using a slotted spoon; reserve marinade; place
shrimp on water soaked skewers; grill over medium hot coals 3 to 4
minutes on each side, basting frequently with marinade.
-
Do not over
cook.
-
8 servings
Chili Shrimp

Yield:
6 servings
|
1/2
|
cup |
fresh parsley,
chopped |
|
1/3
|
cup |
white wine
vinegar |
|
1/3
|
cup |
chili sauce |
|
2 |
tbsp |
worcestershire
sauce |
|
2 |
tbsp |
vegetable oil |
|
1 |
tbsp |
grated fresh
ginger |
|
1 |
tsp |
ground black
pepper |
|
1 |
x |
garlic clove,
minced |
|
|
x |
tabasco, to
taste |
|
2 |
lbs |
raw shrimp,
peeled and deveined |
Procedures
-
Mix the first 9
ingredients in a large bowl.
-
Wash and drain
the shrimps.
-
Put the shrimp
into the marinade. Cover and refrigerate for 2 hours.
-
Place shrimp on
hot grill and cook for 6-8 minutes, turning once.
Clam & shrimp
chowder

Yield:
4 servings
|
1/4
|
cup |
Butter |
|
1 |
large |
Onion, chopped |
|
2 |
|
Celery stalks,
chopped |
|
2 |
|
Potatoes,
peeled, diced |
|
1 1/2
|
tsp |
Fennel seeds |
|
2 |
tbsp |
All-purpose
flour |
|
1 |
tsp |
Paprika |
|
1 3/4
|
cup |
Chicken stock |
|
1 |
can |
Baby clams,
drained (10 oz) |
|
4 |
oz |
Cooked peeled
medium shrimp |
|
|
|
-thawed if
frozen |
|
1 |
|
Red bell
pepper, seeded |
|
|
|
-diced |
|
3/4
|
cup |
Frozen corn,
thawed |
|
2/3
|
cup |
Half-and-half |
|
|
|
Salt to taste |
|
|
|
Fresh ground
pepper to taste |
|
|
|
Fresh dill
sprig (opt) |
Procedures
-
Melt butter in a
saucepan.
-
Add onion,
celery, potatoes and fennel.
-
Cook gently 5
minutes, stirring frequently.
-
Blend in flour
and cook 1 minute.
-
Stir in paprika
and stock and bring to a boil, stirring constantly.
-
Cover, reduce
heat and simmer 15 minutes, stirring occasionally.
-
Stir in clams,
shrimp, bell pepper and corn.
-
Simmer 5
minutes.
-
Stir in
half-and-half, salt and pepper.
-
Garnish with
dill sprig, if desired, and serve hot.
-
Variation: omit
paprika and add 1 teaspoon curry powder.
-
Add 1 tablespoon
chopped fresh parsley or cilantro just before serving
Cocktail party
shrimp

Yield:
1 servings
|
1 |
|
Bunch
scallions/shallots |
|
1/2
|
large |
Bunch parsley |
|
2 |
can |
Whole pimentos |
|
2 |
large |
Pods garlic |
|
3 |
|
Parts salad
oil to 1 part |
|
|
|
White vinegar |
|
|
|
Salt |
|
|
|
Pepper |
|
|
|
Dry mustard |
|
|
|
Red pepper |
|
5 |
lbs |
Boiled shelled
cleaned |
|
|
|
Shrimp or
defrosted frozen |
Procedures
-
Chop vegetables
fine in a food processor or blender.
-
Add to oil/
vinegar mixture.
-
Mix well.
-
Season to taste
with other seasonings.
-
Pour mixture
over shrimp, turn several times.
-
Refrigerate for
at least 24 hours, mixing occasionally.
-
Drain liquid to
serve.
-
Serve with
toothpicks
Crab Or Shrimp Mold

Yield:
20 servings
|
1 |
8oz |
cream cheese |
|
1 |
can |
cream of
mushroom soup |
|
1 |
each |
knox gelatin |
|
1 |
cup |
celery,
chopped |
|
3 |
each |
green onion,
chopped |
|
1 |
cup |
mayonnaise |
|
1 |
lb |
crab or shrimp |
Procedures
-
Cream the
cheese, dissolve gelatin in 3 tbs cold water, heat to soup, don't
add water.
-
Add gelatin to
soup and mix well.
-
Add to cream
cheese,add celery,onion,crab or shrimp and mayonnaise.
-
Mix well and
press into mold.
-
Leave in
refigerator at least 6 hrs.
-
serve with
crackers.
-
If you use
canned crab or shrimp drain first.
Curried shrimp and
macaroni salad

Yield:
4 servings
|
1/4
|
cup |
Mayonnaise |
|
2 |
tbsp |
Curry powder |
|
|
|
-(or to taste) |
|
1 |
lbs |
Shrimp
(small), cleaned |
|
|
|
-deveined and
cooked |
|
2 |
cup |
Honeydew balls |
|
1/2
|
cup |
Water
chestnuts |
|
|
|
-slivered,
drained |
|
1 1/3
|
cup |
Conchiglie
piccole pasta |
|
|
|
-cooked (small
sea-shell |
|
|
|
-macaroni,
measure before |
|
|
|
-cooking) |
Procedures
-
Mix the curry
powder into the mayonnaise.
-
Put the
remaining ingredients in a large bowl.
-
Dress with the
curried mayonnaise.
-
Chill 1-2 hours.
-
Notes: * a cold
pasta dish -- this salad is quick and easy.
-
It"s best if
made several hours before serving, to get the full curry flavor.
-
It"s been a real
hit at potlucks.
-
Yield: serves 4
to * a honeydew ball is a ball of honeydew melon that is scooped out
of the flesh of the melon with a "balling spoon" or "melon baller."
about 1 1/3 cups of conchiglie will make about three cups of cooked
macaroni.
-
: difficulty:
easy.
-
: time: 25
minutes (includes time to cook macaroni and make melon balls).
-
: precision: no
need to measure.
Floribbean Pasta
Risotto with Shrimp & Black Beans

Yield:
8 servings
|
1 |
lb |
Orzo
|
|
1 |
tbsp |
oil
|
|
1 |
large |
onion, chopped
|
|
1 |
med |
red bell
pepper, chopped |
|
2 |
large |
garlic cloves,
minced |
|
14 1/2
|
oz |
cans of
fat-free, reduced sodium chicken broth |
|
2 |
cups |
orange juice
(from carton) |
|
1/4
|
cup |
cooking sherry
|
|
2 |
tsp |
caribbean jerk
seasoning |
|
1 1/2
|
lbs |
medium shrimp,
shelled and deveined |
|
15
|
oz |
can black
beans, drained and rinsed |
|
1/4
|
cup |
chopped fresh
cilantro |
Procedures
-
Cook pasta
according to pasta directions.
-
While pasta is
cooking, heat oil in large deep skillet over medium heat.
-
Add onion, red
bell pepper, and garlic; sauté until tender, about 4 minutes.
-
Stir in orzo,
chicken broth, orange juice, cooking sherry and jerk seasoning;
bring to a boil, stirring frequently.
-
Return heat to
medium-low; partially cover and simmer 10 minutes, stirring
occasionally.
-
Stir in shrimp
and black beans; simmer 2 minutes more.
-
Turn off heat,
cover tightly and let stand 10 minutes, or until liquid is almost
absorbed and pasta has the creamy consistency of risotto; stir in
cilantro.
-
Each Serving
Provides:
-
466 Calories ,
34 g Protein , 62 g Carbohydrates , 9 g Fat , 33 mg Cholesterol , 33
mg Sodium , 43 mcg Folate , Calories from Fat 17%
French Fried Shrimp

Category:
French, Fried, Seafood, Shrimp, Western European
Yield:
8 servings
|
2 |
lbs |
tiger prawn |
|
1 |
cup |
flour |
|
1/2
|
tsp |
sugar |
|
1/2
|
tsp |
salt |
|
1 |
each |
egg |
|
1 |
cup |
water |
|
2 |
tbsp |
oil |
|
2 |
cup |
flour |
|
|
|
peanut oil |
Procedures
-
Butterfly
shrimp, set aside.
-
Combine flour,
sugar, salt, egg, water, and 2 tablespoons oil in a mixing bowl.
-
Beat until
smooth.
-
Heat peanut oil
to 375 degrees.
-
Coat shrimp with
flour and pat with your hands to remove excess.
-
Dip into batter,
allowing excess to drip off.
-
Fry small
batches in oil for 2-3 minutes, until golden.
-
Drain on a
cooling rack and blot with paper towels.
-
Keep warm in a
200 degree oven.
-
Serve hot.
Hot & spicy shrimp

Yield:
4 servings
|
1 |
lbs |
Butter |
|
1/4
|
cup |
Peanut oil |
|
3 |
|
Cloves garlic,
chopped |
|
2 |
tbsp |
Rosemary |
|
1 |
tsp |
Chopped basil |
|
1 |
tsp |
Chopped thyme |
|
1 |
tsp |
Chopped
oregano |
|
1 |
|
Small hot
pepper chopped OR |
|
2 |
tbsp |
Ground cayenne
pepper |
|
2 |
tsp |
Fresh ground
black pepper |
|
2 |
|
Bay leaves,
crumbled |
|
1 |
tbsp |
Paprika |
|
2 |
tsp |
Lemon juice |
|
2 |
lbs |
Raw shrimp in
their shells |
|
|
|
Salt |
Procedures
-
Shrimp should be
of a size to number 30-35 per pound.
-
Melt the butter
and oil in a flameproof baking dish.
-
Add the garlic,
herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a
boil.
-
Turn the heat
down and simmer 10 minutes, stirring frequently.
-
Remove the dish
from the heat and let the flavors marry at least 30 minutes.
-
This hot butter
sauce can be made a day in advance and refrigerated.
-
Preheat the oven
to 450°F.
-
Reheat the
sauce, add the shrimp, and cook over medium heat until the shrimp
just turn pink, then bake in the oven about 30 minutes more.
-
Taste for
seasoning, adding salt if necessary.
-
Nathalie dupree
writes of this recipe in her book "new southern cooking," "shrimp
taste better when cooked in their shells because the fat under the
shells preserves their flavor and tenderness.
-
When the shells
are crisp it is a pleasure to eat the shrimp with their shells on.
-
This rich butter
sauce cries out to be sopped up with crusty bread once the shrimp
are gone.
My shrimp linguine
alfredo
Yield:
4 servings
|
1 |
pack |
Fresh linguine
(9 oz) |
|
3/4
|
lbs |
Jumbo shrimp
(about 12) |
|
|
|
-peeled,
deveined, and |
|
|
|
-coarsely
chopped |
|
1/4
|
lbs |
Mushrooms,
quartered |
|
1 |
|
Garlic clove,
minced |
|
1/2
|
cup |
Butter or
margarine |
|
|
|
Cream ( any
type you like) |
|
6 |
tbsp |
Parmesan
cheese, grated and |
|
|
|
-divided |
|
|
|
Corn starch |
|
1/2
|
tsp |
Salt
(optional) |
|
|
|
Black pepper,
to |
|
|
|
-taste |
|
|
|
Whole cooked
shrimp, for |
|
|
|
-garnish |
|
|
|
Parsley
sprigs, for garnish |
Procedures
-
Prepare linguine
according to package directions.
-
In large skillet
over medium-high heat cook shrimp, mushrooms and garlic in butter 5
minutes until shrimp turn opaque, stirring frequently.
-
Remove
mushrooms, and shrimp from pan and add enough cream to make a sauce.
-
Add parmesan to
taste.
-
Cook, stirring
constantly to deglaze.
-
Thicken with
cornstarch as desired and add salt and pepper to taste.
-
Drain linguine.
-
In large serving
bowl combine shrimp mixture, linguine, and sauce.
-
Toss gently to
coat well.
-
Top with
remaining 3 tbs.
-
Cheese garnish.
Quick Shrimp Chow
Mein

Yield:
6 servings
|
1 1/2
|
cups |
diagonally
sliced celery |
|
1 |
cup |
sliced onion
|
|
1 |
large |
green pepper,
cut into slivers |
|
12
|
oz |
peeled,
deveined raw shrimp |
|
2 |
tbsp |
vegetable oil
|
|
16
|
oz |
can fancy
mixed Chinese vegetables |
|
10 3/4
|
oz |
can condensed
cream of chicken soup |
|
3 |
tbsp |
soy sauce
|
|
1/4
|
tsp |
ground black
pepper |
|
1/3
|
cup |
sliced
pimientos |
|
3 |
cups |
hot cooked
rice |
|
3 |
oz |
can rice
noodles OR chow mein noodles |
Procedures
-
Cook celery,
onion, green pepper and shrimp in oil until vegetables are tender
crisp and shrimp are pink.
-
Add Chinese
vegetables, soup, soy sauce, pepper and pimientos.
-
Heat until hot
through.
-
Serve over beds
of fluffy rice and sprinkle with noodles.
-
Nutrition
-
Each serving
provides 353 calories, 16 grams protein, 11 grams fat, 48 grams
carbohydrate, 2 grams dietary fiber, 87 milligrams cholesterol and
1514 milligrams sodium.
Risotto with Sausage
and Shrimp

Yield:
6 servings
|
1/2
|
lb |
sweet Italian
sausage, crumbled |
|
1/2
|
lb |
medium shrimp,
peeled and deveined |
|
3 |
tbsp |
butter or
margarine, divided |
|
1/2
|
cup |
chopped onion
|
|
1 |
cup |
uncooked rice
|
|
1/3
|
cup |
dry white wine
|
|
2 |
cups |
chicken broth
|
|
1/4
|
cup |
grated
Parmesan cheese |
|
|
|
Ground white
pepper to taste |
|
1/2
|
cup |
heavy cream
|
Procedures
-
Cook sausage in
large skillet over medium heat.
-
Remove from
skillet; drain on paper towels.
-
Set aside.
-
Cook shrimp in 2
tablespoons butter until it turns pink.
-
Remove from
skillet; set aside.
-
Cook onion until
soft in remaining 1 tablespoon butter.
-
Add rice and
stir 2 to 3 minutes.
-
Add wine; stir
until absorbed. Increase heat to medium high; stir in 1 cup broth.
-
Cook, uncovered,
stirring frequently, until broth is absorbed.
-
Continue
stirring and adding remaining 1 cup broth and 3 cups water, allowing
each cup to be absorbed before adding another, until rice is tender
and mixture has a creamy consistency.
-
It will take
approximately 25 to 30 minutes.
-
Stir in cheese,
pepper, cream, and reserved sausage and shrimp.
-
Stir until
mixture is creamy, about 2 to 3 minutes.
-
Serve
immediately.
-
Nutrition
-
Each serving
provides 415 calories, 15 grams protein, 25 grams fat, 29 grams
carbohydrate, 0 grams dietary fiber, 93 milligrams cholesterol and
838 milligrams sodium.
Risotto with shrimp
and vegetables

Yield:
6 servings
|
1/2
|
cup |
Dried
mushrooms (porcini) |
|
2 |
cup |
Hot water |
|
1 |
can |
Chicken broth
(14 oz) |
|
1 |
cup |
Water |
|
1 |
cup |
Dry white wine |
|
2 |
med |
Tomatoes |
|
1 |
med |
Bunch broccoli |
|
4 |
tbsp |
Butter or
margarine |
|
1 |
med |
Onion, chopped |
|
1 |
|
Clove garlic,
minced |
|
2 |
cup |
Arborio rice,
uncooked (OR |
|
|
|
-long-grain
rice) |
|
1 |
|
½ lb medium
shrimp, peeled |
|
|
|
-and deveined |
|
1/2
|
cup |
Fresh basil
leaves, torn |
|
|
|
-(OPTIONAL) |
Procedures
-
Soak dried
mushrooms in hot water until soft, at least ½ hour.
-
Remove mushrooms
with slotted spoon and strain liquid through cheesecloth into medium
saucepan.
-
Add chicken
broth, water,and wine; bring to a boil.
-
Keep hot over
low heat, covered.
-
Rinse mushrooms
in water to remove all grit; chop into ½-inch pieces.
-
Remove stem ends
and seeds from tomatoes; chop into ½-inch cubes.
-
Cut flowerets
from broccoli.
-
Peel tough skin
from stems with vegetable peeler; cut stems into ¼-inch slices.
-
Heat oil in
5-quart dutch oven over medium-high heat.
-
Add broccoli and
saute until tender-crisp.
-
Transfer to
bowl; cover, and keep warm.
-
Add 2
tablespoons butter to dutch oven; saute onion and garlic for 1
minute.
-
Add rice; cook
over medium heat, stirring, for 2 minutes.
-
Laddle simmering
broth, ½ cup at a time, into rice mixture, while stirring.
-
Alloe rice to
absorb broth before adding more.
-
After 10
minutes, add mushrooms, and continue to cook, stirring, until rice
is tender but firm, about 10 to 15 minutes longer.
-
Rice should be
creamy.
-
Remove rice from
heat; cover and keep warm.
-
Melt remaining
butter in medium skillet over medium heat.
-
Add shrimp;
cook, stirring constantly, until shrimp are just pink, about 3
minutes.
-
Remove from
heat.
-
Stir tomatoes
and broccoli into cooked rice.
-
Add shrimp and
pan liquid to rice and vegetable mixture; mix well.
-
Cook over
medium-high heat until heated through; remove from heat.
-
Stir in basil,
if desired.
-
Serve
immediately in warmed shallow soup bowls or deep plates.
Sassy Shrimp
Yield:
4 servings
|
1 |
tbsp |
ginger |
|
1 |
tbsp |
garlic |
|
2 |
tbsp |
soy sauce |
|
1 |
tsp |
rice wine |
|
2 |
tbsp |
catsup |
|
1 |
tsp |
sugar |
|
1/4
|
tsp |
red chili
peppers |
|
2 |
tbsp |
peanut oil |
|
1 |
lbs |
jumbo tiger
prawns |
|
2 |
|
scallions |
Procedures
-
Combine, soy,
wine, catsup, red pepper flakes, and sugar, set aside.
-
Heat oil in a
wok or skillet, over a moderately-high flame.
-
Add ginger and
garlic Stir fry for a few seconds.
-
Remove and
discard garlic.
-
Add shrimp and
stir-fry for 3 minutes, until pink.
-
Add scallions
and stir fry for 30 seconds.
-
Add soy mixture,
heat and stir for 30 seconds.
-
Remove from
heat.
-
Arrange onto a
serving platter.
-
Serve hot.
Sauteed Shrimp with
Honey-Cream Sauce and Spinach Pasta

Yield:
4 servings
|
1 |
lbs |
medium-size
shrimp |
|
2 |
tbsp |
shallot |
|
1 |
oz |
olive oil |
|
4 |
oz |
dry white wine |
|
12
|
oz |
heavy cream |
|
2 |
tbsp |
honey |
|
4 |
oz |
plum tomato |
|
|
|
fresh basil |
|
|
|
salt and
pepper |
|
|
|
fettucine |
|
|
|
fresh basil
sprigs |
Procedures
-
Cook and drain
fettucine; set aside.
-
Lightly toss
shrimp and shallots in hot olive oil.
-
Remove shrimp
and hold warm.
-
Deglaze pan with
white wine and reduce.
-
Add cream and
continue cooking until slightly thickened.
-
Add honey,
tomatoes and chopped basil; mix to blend.
-
Return shrimp to
sauce and season to taste with pepper and salt.
-
Arrange equal
portions of fettucine and saut[ed shrimp with honey-cream sauce on
warm serving plates.
-
Garnish with
fresh basil sprigs
Shrimp bisque
Yield:
12 servings
|
1 |
oz |
Unsalted
butter |
|
2 |
oz |
Onion |
|
2 |
oz |
Carrot |
|
1 |
lbs |
Prawn |
|
1/4
|
|
Bay leaf |
|
1/4
|
tbsp |
Thyme |
|
4 |
|
Parsley |
|
1 |
oz |
Tomato paste |
|
2 |
oz |
Brandy |
|
6 |
oz |
Dry white wine |
|
1 |
quart |
Veloute sauce |
|
1 |
pint |
Fish stock |
|
1 |
cup |
Heavy cream |
|
|
|
Kosher salt |
|
|
|
White pepper |
Procedures
-
Heat the butter
in a saucepan, over a medium flame add the onions and carrotssaute
until lightly browned add the shrimp, bay leaf, thyme, and parsley
saute until the shrimp turn pinkadd the tomato paste-mix well add
the brandy and winesimmer until reduced by half remove the shrimp,
shell, and return shells to the pan cut the shrimp into small dice
and reserve as garnish add the veloute and stock to the
saucepansimmer for 10-15 minutes strain through a chinois return to
the saucepan, return to a simmer finish with the heated cream season
to taste with salt and white pepper garnish with the diced
shrimpserve hot
Shrimp casserole
supreme
Yield:
8 servings
|
10 1/2
|
oz |
Cream of
celery soup |
|
|
|
Reduced fat (1
can) |
|
10 1/2
|
oz |
Cream of
chicken soup |
|
|
|
Reduced fat (1
can) |
|
1 1/2
|
lbs |
Frozen shrimp,
small |
|
1 |
cup |
Long-grain
rice -- uncooked |
|
1/2
|
cup |
Onion (about ¢
med.) -- |
|
|
|
Chopped |
|
1/2
|
cup |
Green bell
pepper (about ¢ |
|
|
|
Md ) --
chopped |
|
4 |
oz |
Rotel diced
tomatoes and |
|
|
|
Green chilies |
|
6 |
tbsp |
Butter --
melted |
|
|
|
Salt and
pepper -- to taste |
Procedures
-
Preheat oven to
350¦.
-
Grease shallow
baking dish.
-
Mix soups
together; add remaining ingredients and mix well.
-
Pour into baking
dish and bake uncovered for 1 hr.
-
After 25-30
min., stir casserole so rice will cook evenly
Shrimp cocktail
sauce

Yield:
8 servings
|
12
|
oz |
Chili sauce,
bottle |
|
2 |
oz |
Horseradish |
|
4 |
tbsp |
Sugar |
|
1/8
|
tbsp |
Tobasco sauce |
|
1 |
tbsp |
Lemon juice |
Procedures
-
Combine all
ingredients.
-
Give the flavors
a chance to meld
Shrimp jambalaya

Yield:
10 servings
|
4 |
cup |
Long Grained
Rice (Raw) ¼ ts Cayenne Pepper 6 c Water 1 ts |
|
|
|
Ground Black
Pepper 2 lg Chopped Onions 3 Chicken Bouillon Cubes 4 Chopped |
|
|
|
Celery Stalks
3 tb Oil or Shortening 2 lb Peeled Shrimp 1 cn |
|
|
|
Purreed Rotel
Tomatoes 1 lg Chopped Bell Pepper ½ ts Oregano 3 ts Salt |
Procedures
-
Directions: Boil
shrimp heads and peelings in 5-6 cups of water for 15 min. Saute"
onions, bell peppers, and celery in oil for about 5 minutes in a 2-4
qt. pot.
-
Add rice and
cook for 5 min. Add tomatoes, bouillon cubes, all seasoning and cook
5 min. Add 4 cups of strained water from boiled heads/peels mixture.
-
Bring mixture
rapidly to a boil.
-
Add bite sized
pieces of shrimp.
-
Lower heat to
minimum and tightly cover pot.
-
Cook without
peeking for 30 min. Remove from heat, stir (take care not to disturb
any burned crusty material from the very bottom)
Shrimp or Crab Puffs

Yield:
4 servings
|
|
x |
PUFFS |
|
1/4
|
cup |
butter |
|
1/2
|
cup |
water |
|
1/2
|
cup |
flour, all
purpose |
|
1/4
|
cup |
salt |
|
2 |
large |
eggs |
|
|
x |
FILLING |
|
12
|
oz |
canned tiny
shrimp |
|
1 |
large |
celery stalk,
finely chopped |
|
2 |
tbsp |
finely chopped
green onion |
|
3 |
large |
hard-cooked
eggs, chopped |
|
2/3
|
cup |
mayonnaise |
|
1/4
|
tsp |
salt |
|
2 |
tbsp |
lemon juice,
fresh |
Procedures
-
TO MAKE PUFFS -
Preheat oven to 400 F.
-
In a medium size
saucepan, combine butter and water; heat to boiling.
-
Stir in flour
and salt. With wooden spoon, stir until butter forms a thick, smooth
base that follows the back of the spoon around the saucepan. Remove
from heat; cool slightly. Beat in eggs one at a time until mixture
is thick and shiny smooth.
-
Drop by
teaspoons on a greased cookie sheet; space 1 1/2'' apart. Bake in
preheated 400 F oven for 25 to 30 minutes or until puffed and
golden; remove from oven and let cool.
-
FILLING - Rinse
shrimp in cold water. In a medium size bowl, combine shrimp, chopped
celery, chopped green onion and chopped hard cooked eggs; mix well.
-
In a separate
bowl, blend mayonnaise, salt and lemon juice; fold into shrimp
mixture and chill for about 1/2 hour in the refrigerator.
-
TO ASSEMBLE
PUFFS
-
Pull or cut tops
off the puffs and set aside. Remove any membrane from inside and
discard. Stuff with filling, replace cap and refrigerate until ready
to serve.
-
Uncle Bill's
Tips: You can also use 12 ounces of crab meat, drained; or cooked
chicken breast
-
chopped into
small pieces. If you have a small size muffin cup baking pan, use
this instead of a
-
flat baking
sheet. Spray cups with a no-stick spray or vegetable oil before
filling with dough.
-
Yields 16 puffs
Shrimp scampi ()

Rating:
¯
¯
¯
¯
¯
Yield:
2 servings
|
1/2
|
lbs |
MEDIUM SHRIMP,
IN SHELLS |
|
1/4
|
cup |
BUTTER |
|
2 |
|
GARLIC CLOVES,
CRUSHED |
|
2 |
tbsp |
FRESH PARSLEY,
CHOPPED |
|
1 |
pinch |
CAYENNE PEPPER |
|
1 |
|
LEMON, JUICED |
Procedures
-
Peel shrimp,
leaving on tails.
-
Heat the butter,
oil and garlic in a broiler proof pan.
-
Stir in the
parsley, cayenne, and lemon juice.
-
Add the shrimp,
tossing to coat.
-
Place under the
broiler 6" from heat, and broil until done, about 5 minutes.
-
Check half way
through the cooking time and turn shrimp as necessary.
-
Serve with
crusty bread for dipping in the sauce.
Shrimp scampi
primavera
Yield:
4 servings
|
1 |
lbs |
Spaghetti |
|
1/2
|
cup |
Olive oil |
|
1/2
|
tsp |
Lemon peel ,
(finely choppe |
|
1 1/2
|
lbs |
Shrimp , med,
cleaned |
|
2 |
tbsp |
Lemon juice |
|
3/4
|
tsp |
Salt |
|
1/8
|
tsp |
Pepper |
|
2 |
tbsp |
Basil |
Procedures
-
Cook and drain
spaghetti as directed on package.
-
Meanwhile, heat
oil in large skillet and saute garlic and lemon peel about 30 sec-
onds.
-
Add vegetables
and shrimp; cook and stir over medium heat until shrimp turns pink
(5 to 7 min).sprinkle with lemon juice, salt and pepper.
-
Stir in basil &
parsley.
-
Spoonover pasta
and toss well
Shrimp stir-fry

Yield:
4 servings
|
1/2
|
cup |
Chicken broth |
|
2 |
tbsp |
Sesame seeds |
|
2 |
tbsp |
Shredded fresh
ginger |
|
1 |
tbsp |
Soy sauce |
|
1/4
|
tbsp |
Hot pepper
sauce |
|
1 |
tbsp |
Cornstarch |
|
|
|
Vegetable oil
for stir-fry |
|
1 |
cup |
Julienned
jicama |
|
1 |
cup |
Julienned
carrots |
|
1 |
cup |
Julienned red
bell pepper |
|
1 |
lbs |
Large shrimp,
shelled and |
|
|
|
-deveined |
|
2 |
|
Garlic cloves,
minced |
|
|
|
Hot cooked
rice |
Procedures
-
For sauce, in a
small bowl stir together broth, sesame seeds, ginger, soy sauce,
pepper sauce and cornstarch until well blended.
-
Set aside.
-
in a large
skillet or wok, heat 2 tablespoons oil.
-
Stir-fry jicama
and carrots for 3 minutes, remove from pan and set aside.
-
add oil if
needed and stir-fry bell pepper with shrimp and garlic for 3
minutes, or until shrimp turn pick and opaque.
-
Stir sauce
again; pour into center of wok.
-
Cook until
mixture bubbles.
-
Return jicama
and carrots to the pan, cover and cook 2 minutes longer, until
heated through.
-
Serve over hot
cooked rice.
Shrimp stuffed
mushrooms

Yield:
24 servings
|
24
|
large |
Mushroom Caps
Stems Removed |
|
1 |
cup |
Finely Chopped
Cooked Shrimp |
|
1 |
tbsp |
Cracker Crumbs |
|
1 |
tbsp |
Minced Onion |
|
1 |
tbsp |
Minced Parsley |
|
1 |
tbsp |
Soft Butter |
|
1 |
tsp |
Minced
Tarragon |
|
|
|
Salt |
|
1 |
large |
Egg |
|
|
|
Buttered Bread
Crumbs |
Procedures
-
Mix the shrimp,
cracker crumbs, onion,parsley, butter, tarragon, salt and egg
together.
-
Fill the
mushroom caps with the mixture, sprinkle with buttered crumbs and
bake in a 350°F oven for 15 to 20 minutes.
Snapper and shrimp

Yield:
4 servings
|
4 |
|
Red snapper
fillets |
|
1 |
cup |
Seasoned flour |
|
2 |
tbsp |
Vegetable oil |
|
2 |
tbsp |
Melted butter |
|
12
|
med |
Shrimp,
peeled, deveined |
|
|
|
And cut in
½-in angle |
|
2 |
tbsp |
Capers |
|
|
|
1 ea Lemon,
peeled, seeded and |
|
|
|
Thinly sliced |
|
2 |
tbsp |
Slivered
almonds |
|
|
|
Salt and
pepper to taste |
Procedures
-
1) preheat oven
to 150°F.
-
2) dredge
snapper in flour.
-
Heat oil in a
large frying pan and add fillets.
-
Cook 3-4 minutes
each sdide dependind on size, over medium heat.
-
Season when
turning fillets over.
-
3) remove
fillets from pan and keep hot in oven.
-
4) add butter
and shrimp to pan.
-
Season and add
all remaining ingredients; cook 3 minutes over medium heat.
-
5) remove red
snapper from oven and serve with shrimp
Spicy Baked Shrimp

Yield:
4 servings
|
1/2
|
cup |
Macadamia Nut
oil |
|
2 |
|
garlic |
|
2 |
tbsp |
cajun
seasoning |
|
2 |
tbsp |
fresh lemon
juice |
|
1 |
tbsp |
honey |
|
1 |
tbsp |
soy sauce |
|
1 |
lbs |
large shrimp |
|
|
|
lemon wedges |
|
|
|
French bread |
Procedures
-
In a 13 x 9-inch
baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey
and soy sauce.
-
Add shrimp and
toss to coat.
-
Refrigerate at
least 1 hour.
-
Preheat oven to
450 °F.
-
Bake until
shrimp are cooked through, about 8 to 10 minutes.
-
Garnish with
lemon wedges and serve with French bread.
Spicy sauteed shrimp

Yield:
6 servings
|
12
|
|
To 18 jumbo
shrimp |
|
1/2
|
cup |
Pumpkin seeds
(pepitas in |
|
|
|
-Mexican
markets) |
|
1 |
small |
Onion, cut
into chunks |
|
3 |
|
Garlic cloves |
|
|
|
½ bn Fresh
cilantro, leaves only |
|
1 |
large |
Tomato,
peeled, cut into |
|
|
|
-chunks |
|
3 |
|
To 4 dried hot
chiles * |
|
1 |
|
Red bell
pepper, cut into |
|
|
|
-chunks |
|
1/2
|
tsp |
Coriander
seeds |
|
4 |
tbsp |
Olive oil |
|
|
|
Clam juice, if
needed |
|
|
|
Juice of 1
lemon |
Procedures
-
* such as pequin,
coarsely crushed (or 1 or 2 fresh chiles, such as jalapeno or
serrano, coarsely chopped, with the seeds, if you like your food
hot)
-
this is from
narsai david, a cosmopolitan lebanese restauranteur, food writer and
all-around nice guy from the bay area.
-
clean, peel and
devein the shrimp.
-
Set aside.
-
to make the
sauce, prepare the pumpkin seeds first.
-
If they are
unroasted, put them in a heavy skillet with out oil or butter and
toast them for a few minutes until they are crackly but not browned.
-
Put them in a
food processor or blender and reduce to a fine powder.
-
Add the onion,
garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and
salt and pepper.
-
Puree until
smooth.
-
heat 2
tablespoons of the olive oil in a skillet, add the pureed pumpkin
seed mixture, and cook gently for a few minutes, stirring from time
to time, until it is well blended.
-
If too thick,
stir in a little clam juice; if too thin, continue to cook until it
is reduced to the desired consistency.
-
heat the
remaining 2 tablespoons olive oil in a large skillet, add the
shrimp, and saute over moderate heat until just beginning to turn
pink.
-
Using a slotted
spoon, remove from the pan to a heated platter.
-
add the sauce to
the pan.
-
Add the lemon
juice and adjust the seasoning.
-
Return the
shrimp to the pan, turning to coat them with the sauce.
-
Serve
immediately.
-
serves 6.
Spicy shrimp kabobs
Yield:
1 servings
|
1 |
lbs |
Shrimp |
|
3 |
tbsp |
Oil |
|
2 |
tbsp |
Pickapepper
sauce (tabasco) |
|
2 |
tbsp |
Apricot
preserves |
|
1 |
tbsp |
Honey |
|
1 |
tbsp |
Maple syrup |
|
1 |
tsp |
Red pepper
flakes |
|
1 |
tsp |
Pepper, black,
ground |
|
1/4
|
tsp |
Basil |
|
1/4
|
tsp |
Oregano |
|
1/4
|
tsp |
Rosemary |
|
1 |
tsp |
Garlic, minced |
|
3 |
tbsp |
Lemon juice |
Procedures
-
Peel and devein
shrimp.
-
Stir together
oil, pickapeppa sauce, preserves, honey, syrup, red pepper, pepper,
basil, oregano, rosemary and garlic.
-
Stir in shrimp.
-
Cover and chill
at least 1 hour.
-
Drain shrimp,
reserve marinade.
-
Thread shrimp on
skewers and barbeque over medium heat.
-
Shrimp are done
when they turn white throughout.
-
Try not to
overcook as that makes them tough and chewy.
Spicy Stuffed Shrimp
Yield:
12 servings
|
12
|
|
tiger prawn |
|
1/8
|
lbs |
jalepeno
pepper Monterey Jac |
|
1/2
|
lbs |
bacon |
|
1/4
|
cup |
unseasoned dry
bread crumbs |
|
|
|
corn oil |
Procedures
-
Peel and devein
shrmp, leaving tails intact.
-
Butterfly shrimp
by cutting to but not through back.
-
Cut jack cheese
into 1-inch long slivers.
-
Pack the
slivered cheese into the cut of shrimp.
-
Cut bacon slices
in half, crosswise.
-
Wrap 1 slice
around each shrimp to enclose cheese.
-
Secure with a
toothpick.
-
Coat shrimp with
breadcrumbs, pat with your hands to set coating.
-
Heat oil to 360
degrees.
-
Add shrimp in
small batches and fry for 1-2 minutes, until golden on all sides.
-
Drain on a
cooling rack and blot with paper towels.
-
Arrange onto a
serving platter.
-
Serve hot, with
assorted dipping sauces to the side.
Szechuan spiced
shrimp

Yield:
1 batch
|
2 |
cup |
Peanut oil,
for frying |
|
1 |
tbsp |
Sesame oil |
|
|
|
MARINADE |
|
1 |
lbs |
Shrimp, peeled |
|
|
|
-and halved |
|
1/4
|
tbsp |
Salt |
|
1 |
tbsp |
Sherry |
|
1 |
tbsp |
Soy sauce |
|
2 |
tbsp |
Flour |
|
1 |
tbsp |
Cornstarch |
|
1 |
large |
Egg, beaten
slightly |
|
1/4
|
tbsp |
Baking soda |
|
|
|
SEASONINGS |
|
1 |
tbsp |
Ginger root,
minced |
|
2 |
tbsp |
Garlic, minced |
|
2 |
|
Green onions,
cut |
|
|
|
-into pea
sizes |
|
2 |
|
Chili peppers,
dried |
|
|
|
-torn (or 3
peppers) |
|
|
|
SAUCE |
|
3 |
tbsp |
Sugar |
|
2 |
tbsp |
Soy sauce |
|
3 |
tbsp |
Ketchup (or
tomato paste) |
|
2 |
tbsp |
Sherry |
|
1 |
tbsp |
Vinegar |
|
1 |
tbsp |
Water |
Procedures
-
Prepare
marinade: mix flour, salt, cornstarch, 1 t sherry, beaten egg, 1 t
soy sauce and baking soda; stir in shrimp and refrigerate at least
one hour.
-
Combine
seasonings: minced ginger root, garlic, green onions and chili
peppers; reserve.
-
Combine sauce
ingredients: sugar, 2 t sherry, 2 t soy sauce, vinegar, ketchup and
water; reserve.
-
Heat peanut oil
until a chopstick bubbles in it.
-
Add half of the
shrimp mixture and stir briskly about 10 seconds to lightly cook.
-
Remove with a
strainer to a bowl.
-
Repeat with
other half of shrimp mixture.
-
Remove all but 2
tablespoons of oil from the wok.
-
Heat the oil,
add the seasonings and brown lightly.
-
Add the sauce
mixture to the seasonings in the wok and stir until the mixture
starts to bubble.
-
Add shrimp back
to wok and stir fry for several seconds, until shrimp are
well-mixed.
-
(remember that
shrimp cook very quickly).
-
Stir the sesame
oil into the shrimp mixture and serve hot, with rice on the side.
X Bayou Shrimp
Yield:
6 servings
|
1 |
lbs |
tiger prawn |
|
1/4
|
cup |
butter |
|
1/4
|
cup |
peanut oil |
|
2 |
tbsp |
fresh lemon
juice |
|
1/4
|
tsp |
salt |
|
1/4
|
tsp |
white pepper |
|
2 |
| |