Angel Hair with Shrimp Sesame Sauce

Yield: 6 servings

Procedures
 

1. Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces.
2. When pasta and asparagus are done, drain.
3. Place oil, garlic and mushrooms in a 2-quart saucepan.
4. Saute for 3 to 4 minutes.
5. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar.
6. Simmer for 3 to 5 minutes.
7. Add shrimp to the sauce and cook for another 5 to 8 minutes.
8. Toss shrimp and sauce with pasta and asparagus and serve.
9. Each Serving Provides:
10. 609 Calories , 35.7 g Protein , 88.7 g Carbohydrates , 13.1 g Fat , 138 mg Cholesterol ,
11. 167 mg Sodium , Calories from Fat 19%

Australian shrimp on the barbie
Yield: 8 servings

 

Procedures

1. Spinach leaves lemon slices
2. combine first 8 ingredients in large bowl.mix in shrimp.marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally.
3. 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.
4. Makes 8 servings.

Barbecue Garlic Shrimp

Yield: 8 servings

 

Procedures

1. Heat butter in a large skillet, over a medium-low flame.
2. Add scallions and garlic Heat and stir for 3-4 minutes, until softened.
3. Add wine and reduce heat to low.
4. Heat and stir for 15 minutes.
5. Stir in lemon juice.
6. Remove from heat.
7. Season to taste with salt and pepper, set aside.
8. Cut shrimp through back of shell with scissors and remove sand vein without removing shells.
9. Combine shrimp, 1 cup minced parsley, and scallion mixture-mix well.
10. Cover and chill for 6-24 hours, stirring once or twice remove shrimp, reserving marinade.
11. Thread two shrimp onto each skewer, set aside.
12. Heat marinade in a small saucepan, over a medium flame.
13. Bring to a boil, reduce heat, and simmer until thickened, stirring often.
14. Remove from heat, strain well.
15. Season with salt and pepper.
16. Divide mixture between individual ramekin serving dishes sprinkle with minced scallion greens and parsley.
17. Place one ramekin onto each serving plate.
18. Grill shrimp for 2 minutes, turn, and grill for another 2 minutes, just until pink and heated through.
19. Divide among serving plates.
20. Garnish with lemon wedges. Serve hot.

Jethro’s shrimp creole
Yield: 8 servings

 

Procedures

1. Saute the shrimp, onion, peppers, garlic, and mushrooms in a large skillet till shrimp are pink.
2. Add the rice
3. Mix 4 oz. of water in the tomato paste and add to the mix.
4. Cover and heat on low for 15 minutes.

Bay Shrimp Sausage
Yield: 8 servings

 

Procedures

1. Brush one side of parchment paper with butter, set aside.
2. Place the fish fillets into a food processor.
3. Pulse just to coarsely chop.
4. Add the eggs, onion powder, paprika, lemon juice, and parsley-process to mix well.
5. Add the shrimp and pulse just once or twice to barely mix.
6. Spoon onto one edge of a sheet of buttered parchment.
7. Rollup to form into a sausage shape and tie ends with twine to secure.
8. Place into a hotel pan and weight down with a plate.
9. Pour hot water into hotel pan to completely cover sausage.
10. Poach in a medium oven until set.
11. Remove from oven and allow to set briefly.
12. Remove parchment paper and gently cut into slices.
13. Arrange onto a serving plate or platter.
14. Garnish with sauce as desired Serve warm or at room temperature.

Beer Boiled Shrimp I
Category: Beer, Seafood, Shrimp
Yield: 6 servings

 

Procedures

1. Heat 4 quarts water to a boil in a stockpot, over a moderately-high flame.
2. Add beer, garlic, salt, thyme, bay leaves, celery seed, parsley, and cayenne.
3. Bring to a boil for 5 minutes.
4. Add shrimp, return to a boil, reduce heat, and simmer for 4-5 minutes.
5. Drain well and remove to a serving bowl or platter.
6. Combine butter, lemon juice, and tabasco sauce.
7. Serve shrimp hot, accompanied by a spiced butter

Bean and Shrimp Risotto


Yield: 6 servings

 

Procedures

1. Sauté onion, garlic, and mushrooms in oil in large saucepan until tender, 5 to 8 minutes.
2. Stir in rice and cook 2 to 3 minutes.
3. Heat broth to boiling in medium saucepan; reduce heat to low.
4. Add 1 cup broth to rice mixture and cook, stirring constantly, until broth is absorbed, 1 to 2 minutes.
5. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 8 to 10 minutes.
6. Add shrimp, snap peas, and remaining broth to saucepan.
7. Cook, stirring frequently, until rice just tender and liquid absorbed, 5 to 10 minutes.
8. Add beans and tomatoes; cook 2 to 3 minutes longer.
9. Stir in cheese; season to taste with salt and pepper.
10. Nutrient Information per Serving:
11. Calories 412, Carbohydrate 58g, Protein 28g, Fat 7g, Folate 56mcg, Dietary fiber 7g, % of Calories from Fat 15, sodium 664mg, Cholesterol 122mg
12. Preparation Time: 30 minutes

Bourbon street shrimp
Yield: 6 servings

 

Procedures

1. *cooked, shelled, deveined.
2. Melt butter and saute mushrooms until wilted but still white.
3. Stir in soup, sour cream, soy sauce,and pepper.
4. Cook, stirring, until sauce bubbles and becomes smooth.
5. Fold in shrimp.
6. Heat until bubbly.
7. Serve spooned over toast slices or cooked rice.
8. Can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese.
9. Place under broiler and broil until bubbly and golden brown

Caesar Shrimp and Pasta
Rating: ¯ ¯ ¯ ¯ ¯


Yield: 4 servings

 

Procedures

1. Prepare pasta according to package directions; three minutes before pasta is done, add broccoli florets.
2. While pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat.
3. Add shrimp and pepper flakes; stir-fry 3-4 minutes or until shrimp is opaque.
4. Drain pasta and broccoli; transfer to a serving bowl. Add remaining 1/3 cup dressing and shrimp mixture; toss well.
5. Sprinkle with cheese and serve

Cajun shrimp  
Yield: 15 servings

 

Procedures

1. Toss the shrimp with the lime juice in a bowl.
2. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl.
3. Sprinkle over the shrimp and toss to coat well.
4. Spray a large skillet with non-stick cooking spray.
5. Heat until hot.
6. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly.
7. Spoon into a serving dish.
8. Chill, covered, for 1 hour or longer.
9. Garnish with lime wedges.
10. Makes 15 servings

Cajun Shrimp Boil Seasoning
Category: Seafood, Shrimp
Yield: 10 servings

 

Procedures

1. Combine ingredients, tie in a cheesecloth sachet.
2. Place into 4-8 quarts boiling water and simmer for 30 minutes add seafood and simmer just until cooked, drain.
3. Serve hot or at room temperature.
4. Or just buy Zateraines crab boil #1

Cajun shrimp pasta
Category: Pastas & Noodles, Seafood, Shrimp
Rating: ¯ ¯ ¯ ¯ ¯
Yield: 4 servings

 

Procedures

1. * or substitute chicken
2. saute the onion in the olive oil for approximately four minutes.
3. Add the garlic and stir.
4. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes.
5. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
6. saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque).
7. Add the sauce and cook for an additional two minutes.
8. Add the cooked pasta and toss well with the grated cheese.
9. Serve hot.
10. 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

 

Procedures

1. Advance preparation: shell, devein and split the shrimp lengthwise nearly in half, then refrigerate.
2. In a small bowl, combine the garlic, shallots, ginger and oil.
3. In separate containers, set aside the pasta and cilantro, in a small bowl, combine all the ingredients for the sauce, then refrigerate.
4. Advance prep.
5. Can be done up to 8 hours before you begin.
6. Final cooking steps: chop the cilantro.
7. Bring 4 quarts of water to a rapid boil.
8. Lightly salt the water; then cook the pasta according to instructions.
9. When the pasta lose4s its rax texture but is still firm, remove from heat and drain.
10. Meanwhile, place a 12 or 14 inch saute pan over high heat.
11. When hot, add the garlic-oil mixture.
12. Saute until the garlic begins to sizzle but has not browned.
13. Stir the sauce, then pour into the saute pan.
14. Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes.
15. Stir in the shrimp.
16. Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes.
17. Immediately add the pasta.
18. Stir and toss until evenly combined and well heated.
19. Taste and adjust the seasonings, especially for salt.
20. Transfer the pasta to a heated platter .
21. Sprinkle on the cilantro and serve at once

Char-broiled shrimp
Yield: 8 servings

 

Procedures

1. 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.
2. Do not over cook.
3. 8 servings

Chili Shrimp
Yield: 6 servings

 

Procedures

1. Mix the first 9 ingredients in a large bowl.
2. Wash and drain the shrimps.
3. Put the shrimp into the marinade. Cover and refrigerate for 2 hours.
4. Place shrimp on hot grill and cook for 6-8 minutes, turning once.

Clam & shrimp chowder
Yield: 4 servings

 

Procedures

1. Melt butter in a saucepan.
2. Add onion, celery, potatoes and fennel.
3. Cook gently 5 minutes, stirring frequently.
4. Blend in flour and cook 1 minute.
5. Stir in paprika and stock and bring to a boil, stirring constantly.
6. Cover, reduce heat and simmer 15 minutes, stirring occasionally.
7. Stir in clams, shrimp, bell pepper and corn.
8. Simmer 5 minutes.
9. Stir in half-and-half, salt and pepper.
10. Garnish with dill sprig, if desired, and serve hot.
11. Variation: omit paprika and add 1 teaspoon curry powder.
12. Add 1 tablespoon chopped fresh parsley or cilantro just before serving

Cocktail party shrimp
Yield: 1 servings

 

Procedures

1. Chop vegetables fine in a food processor or blender.
2. Add to oil/ vinegar mixture.
3. Mix well.
4. Season to taste with other seasonings.
5. Pour mixture over shrimp, turn several times.
6. Refrigerate for at least 24 hours, mixing occasionally.
7. Drain liquid to serve.
8. Serve with toothpicks

Crab Or Shrimp Mold
Yield: 20 servings

 

Procedures

1. Cream the cheese, dissolve gelatin in 3 tbs cold water, heat to soup, don't add water.
2. Add gelatin to soup and mix well.
3. Add to cream cheese,add celery,onion,crab or shrimp and mayonnaise.
4. Mix well and press into mold.
5. Leave in refigerator at least 6 hrs.
6. serve with crackers.
7. If you use canned crab or shrimp drain first.

Curried shrimp and macaroni salad
Yield: 4 servings

 

Procedures

1. Mix the curry powder into the mayonnaise.
2. Put the remaining ingredients in a large bowl.
3. Dress with the curried mayonnaise.
4. Chill 1-2 hours.
5. Notes: * a cold pasta dish -- this salad is quick and easy.
6. It"s best if made several hours before serving, to get the full curry flavor.
7. It"s been a real hit at potlucks.
8. 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.
9. : difficulty: easy.
10. : time: 25 minutes (includes time to cook macaroni and make melon balls).
11. : precision: no need to measure.

Floribbean Pasta Risotto with Shrimp & Black Beans
Yield: 8 servings

 

Procedures

1. Cook pasta according to pasta directions.
2. While pasta is cooking, heat oil in large deep skillet over medium heat.
3. Add onion, red bell pepper, and garlic; sauté until tender, about 4 minutes.
4. Stir in orzo, chicken broth, orange juice, cooking sherry and jerk seasoning; bring to a boil, stirring frequently.
5. Return heat to medium-low; partially cover and simmer 10 minutes, stirring occasionally.
6. Stir in shrimp and black beans; simmer 2 minutes more.
7. 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.
8. Each Serving Provides:
9. 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

 

Procedures

1. Butterfly shrimp, set aside.
2. Combine flour, sugar, salt, egg, water, and 2 tablespoons oil in a mixing bowl.
3. Beat until smooth.
4. Heat peanut oil to 375 degrees.
5. Coat shrimp with flour and pat with your hands to remove excess.
6. Dip into batter, allowing excess to drip off.
7. Fry small batches in oil for 2-3 minutes, until golden.
8. Drain on a cooling rack and blot with paper towels.
9. Keep warm in a 200 degree oven.
10. Serve hot.

Hot & spicy shrimp
Yield: 4 servings

 

Procedures

1. Shrimp should be of a size to number 30-35 per pound.
2. Melt the butter and oil in a flameproof baking dish.
3. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil.
4. Turn the heat down and simmer 10 minutes, stirring frequently.
5. Remove the dish from the heat and let the flavors marry at least 30 minutes.
6. This hot butter sauce can be made a day in advance and refrigerated.
7. Preheat the oven to 450°F.
8. 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.
9. Taste for seasoning, adding salt if necessary.
10. 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.
11. When the shells are crisp it is a pleasure to eat the shrimp with their shells on.
12. 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

 

Procedures

1. Prepare linguine according to package directions.
2. In large skillet over medium-high heat cook shrimp, mushrooms and garlic in butter 5 minutes until shrimp turn opaque, stirring frequently.
3. Remove mushrooms, and shrimp from pan and add enough cream to make a sauce.
4. Add parmesan to taste.
5. Cook, stirring constantly to deglaze.
6. Thicken with cornstarch as desired and add salt and pepper to taste.
7. Drain linguine.
8. In large serving bowl combine shrimp mixture, linguine, and sauce.
9. Toss gently to coat well.
10. Top with remaining 3 tbs.
11. Cheese garnish.

Quick Shrimp Chow Mein
Yield: 6 servings

 

Procedures

1. Cook celery, onion, green pepper and shrimp in oil until vegetables are tender crisp and shrimp are pink.
2. Add Chinese vegetables, soup, soy sauce, pepper and pimientos.
3. Heat until hot through.
4. Serve over beds of fluffy rice and sprinkle with noodles.
5. Nutrition
6. 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

 

Procedures

1. Cook sausage in large skillet over medium heat.
2. Remove from skillet; drain on paper towels.
3. Set aside.
4. Cook shrimp in 2 tablespoons butter until it turns pink.
5. Remove from skillet; set aside.
6. Cook onion until soft in remaining 1 tablespoon butter.
7. Add rice and stir 2 to 3 minutes.
8. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth.
9. Cook, uncovered, stirring frequently, until broth is absorbed.
10. 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.
11. It will take approximately 25 to 30 minutes.
12. Stir in cheese, pepper, cream, and reserved sausage and shrimp.
13. Stir until mixture is creamy, about 2 to 3 minutes.
14. Serve immediately.
15. Nutrition
16. 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

 

Procedures

1. Soak dried mushrooms in hot water until soft, at least ½ hour.
2. Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan.
3. Add chicken broth, water,and wine; bring to a boil.
4. Keep hot over low heat, covered.
5. Rinse mushrooms in water to remove all grit; chop into ½-inch pieces.
6. Remove stem ends and seeds from tomatoes; chop into ½-inch cubes.
7. Cut flowerets from broccoli.
8. Peel tough skin from stems with vegetable peeler; cut stems into ¼-inch slices.
9. Heat oil in 5-quart dutch oven over medium-high heat.
10. Add broccoli and saute until tender-crisp.
11. Transfer to bowl; cover, and keep warm.
12. Add 2 tablespoons butter to dutch oven; saute onion and garlic for 1 minute.
13. Add rice; cook over medium heat, stirring, for 2 minutes.
14. Laddle simmering broth, ½ cup at a time, into rice mixture, while stirring.
15. Alloe rice to absorb broth before adding more.
16. After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer.
17. Rice should be creamy.
18. Remove rice from heat; cover and keep warm.
19. Melt remaining butter in medium skillet over medium heat.
20. Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes.
21. Remove from heat.
22. Stir tomatoes and broccoli into cooked rice.
23. Add shrimp and pan liquid to rice and vegetable mixture; mix well.
24. Cook over medium-high heat until heated through; remove from heat.
25. Stir in basil, if desired.
26. Serve immediately in warmed shallow soup bowls or deep plates.

Sassy Shrimp  
Yield: 4 servings

 

Procedures

1. Combine, soy, wine, catsup, red pepper flakes, and sugar, set aside.
2. Heat oil in a wok or skillet, over a moderately-high flame.
3. Add ginger and garlic Stir fry for a few seconds.
4. Remove and discard garlic.
5. Add shrimp and stir-fry for 3 minutes, until pink.
6. Add scallions and stir fry for 30 seconds.
7. Add soy mixture, heat and stir for 30 seconds.
8. Remove from heat.
9. Arrange onto a serving platter.
10. Serve hot.

Sauteed Shrimp with Honey-Cream Sauce and Spinach Pasta
Yield: 4 servings

 

Procedures

1. Cook and drain fettucine; set aside.
2. Lightly toss shrimp and shallots in hot olive oil.
3. Remove shrimp and hold warm.
4. Deglaze pan with white wine and reduce.
5. Add cream and continue cooking until slightly thickened.
6. Add honey, tomatoes and chopped basil; mix to blend.
7. Return shrimp to sauce and season to taste with pepper and salt.
8. Arrange equal portions of fettucine and saut[ed shrimp with honey-cream sauce on warm serving plates.
9. Garnish with fresh basil sprigs

Shrimp bisque  
Yield: 12 servings

 

Procedures

1. 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

 

Procedures

1. Preheat oven to 350¦.
2. Grease shallow baking dish.
3. Mix soups together; add remaining ingredients and mix well.
4. Pour into baking dish and bake uncovered for 1 hr.
5. After 25-30 min., stir casserole so rice will cook evenly

Shrimp cocktail sauce
Yield: 8 servings

 

Procedures

1. Combine all ingredients.
2. Give the flavors a chance to meld

Shrimp jambalaya
Yield: 10 servings

 

Procedures

1. 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.
2. 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.
3. Bring mixture rapidly to a boil.
4. Add bite sized pieces of shrimp.
5. Lower heat to minimum and tightly cover pot.
6. 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

 

Procedures

1. TO MAKE PUFFS - Preheat oven to 400 F.
2. In a medium size saucepan, combine butter and water; heat to boiling.
3. 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.
4. 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.
5. 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.
6. In a separate bowl, blend mayonnaise, salt and lemon juice; fold into shrimp mixture and chill for about 1/2 hour in the refrigerator.
7. TO ASSEMBLE PUFFS
8. 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.
9. Uncle Bill's Tips: You can also use 12 ounces of crab meat, drained; or cooked chicken breast
10. chopped into small pieces. If you have a small size muffin cup baking pan, use this instead of a
11. flat baking sheet. Spray cups with a no-stick spray or vegetable oil before filling with dough.
12. Yields 16 puffs

Shrimp scampi ()
Rating: ¯ ¯ ¯ ¯ ¯
Yield: 2 servings

 

Procedures

1. Peel shrimp, leaving on tails.
2. Heat the butter, oil and garlic in a broiler proof pan.
3. Stir in the parsley, cayenne, and lemon juice.
4. Add the shrimp, tossing to coat.
5. Place under the broiler 6" from heat, and broil until done, about 5 minutes.
6. Check half way through the cooking time and turn shrimp as necessary.
7. Serve with crusty bread for dipping in the sauce.

Shrimp scampi primavera  
Yield: 4 servings

 

Procedures

1. Cook and drain spaghetti as directed on package.
2. Meanwhile, heat oil in large skillet and saute garlic and lemon peel about 30 sec- onds.
3. 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.
4. Stir in basil & parsley.
5. Spoonover pasta and toss well

Shrimp stir-fry
Yield: 4 servings

 

Procedures

1. For sauce, in a small bowl stir together broth, sesame seeds, ginger, soy sauce, pepper sauce and cornstarch until well blended.
2. Set aside.
3. in a large skillet or wok, heat 2 tablespoons oil.
4. Stir-fry jicama and carrots for 3 minutes, remove from pan and set aside.
5. add oil if needed and stir-fry bell pepper with shrimp and garlic for 3 minutes, or until shrimp turn pick and opaque.
6. Stir sauce again; pour into center of wok.
7. Cook until mixture bubbles.
8. Return jicama and carrots to the pan, cover and cook 2 minutes longer, until heated through.
9. Serve over hot cooked rice.

Shrimp stuffed mushrooms
Yield: 24 servings

 

Procedures

1. Mix the shrimp, cracker crumbs, onion,parsley, butter, tarragon, salt and egg together.
2. 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

 

Procedures

1. 1) preheat oven to 150°F.
2. 2) dredge snapper in flour.
3. Heat oil in a large frying pan and add fillets.
4. Cook 3-4 minutes each sdide dependind on size, over medium heat.
5. Season when turning fillets over.
6. 3) remove fillets from pan and keep hot in oven.
7. 4) add butter and shrimp to pan.
8. Season and add all remaining ingredients; cook 3 minutes over medium heat.
9. 5) remove red snapper from oven and serve with shrimp

Spicy Baked Shrimp
Yield: 4 servings

 

Procedures

1. In a 13 x 9-inch baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce.
2. Add shrimp and toss to coat.
3. Refrigerate at least 1 hour.
4. Preheat oven to 450 °F.
5. Bake until shrimp are cooked through, about 8 to 10 minutes.
6. Garnish with lemon wedges and serve with French bread.

Spicy sauteed shrimp
Yield: 6 servings

 

Procedures

1. * 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)
2. this is from narsai david, a cosmopolitan lebanese restauranteur, food writer and all-around nice guy from the bay area.
3. clean, peel and devein the shrimp.
4. Set aside.
5. to make the sauce, prepare the pumpkin seeds first.
6. 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.
7. Put them in a food processor or blender and reduce to a fine powder.
8. Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and salt and pepper.
9. Puree until smooth.
10. 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.
11. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistency.
12. 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.
13. Using a slotted spoon, remove from the pan to a heated platter.
14. add the sauce to the pan.
15. Add the lemon juice and adjust the seasoning.
16. Return the shrimp to the pan, turning to coat them with the sauce.
17. Serve immediately.
18. serves 6.

Spicy shrimp kabobs  
Yield: 1 servings

 

Procedures

1. Peel and devein shrimp.
2. Stir together oil, pickapeppa sauce, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic.
3. Stir in shrimp.
4. Cover and chill at least 1 hour.
5. Drain shrimp, reserve marinade.
6. Thread shrimp on skewers and barbeque over medium heat.
7. Shrimp are done when they turn white throughout.
8. Try not to overcook as that makes them tough and chewy.

Spicy Stuffed Shrimp  
Yield: 12 servings

 

Procedures

1. Peel and devein shrmp, leaving tails intact.
2. Butterfly shrimp by cutting to but not through back.
3. Cut jack cheese into 1-inch long slivers.
4. Pack the slivered cheese into the cut of shrimp.
5. Cut bacon slices in half, crosswise.
6. Wrap 1 slice around each shrimp to enclose cheese.
7. Secure with a toothpick.
8. Coat shrimp with breadcrumbs, pat with your hands to set coating.
9. Heat oil to 360 degrees.
10. Add shrimp in small batches and fry for 1-2 minutes, until golden on all sides.
11. Drain on a cooling rack and blot with paper towels.
12. Arrange onto a serving platter.
13. Serve hot, with assorted dipping sauces to the side.

Szechuan spiced shrimp
Yield: 1 batch

 

Procedures

1. 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.
2. Combine seasonings: minced ginger root, garlic, green onions and chili peppers; reserve.
3. Combine sauce ingredients: sugar, 2 t sherry, 2 t soy sauce, vinegar, ketchup and water; reserve.
4. Heat peanut oil until a chopstick bubbles in it.
5. Add half of the shrimp mixture and stir briskly about 10 seconds to lightly cook.
6. Remove with a strainer to a bowl.
7. Repeat with other half of shrimp mixture.
8. Remove all but 2 tablespoons of oil from the wok.
9. Heat the oil, add the seasonings and brown lightly.
10. Add the sauce mixture to the seasonings in the wok and stir until the mixture starts to bubble.
11. Add shrimp back to wok and stir fry for several seconds, until shrimp are well-mixed.
12. (remember that shrimp cook very quickly).
13. Stir the sesame oil into the shrimp mixture and serve hot, with rice on the side.

X Bayou Shrimp  
Yield: 6 servings

 

Procedures

1. Devein shrimp by cutting along spine with scissors and pulling out sand vein, leaving shell intact.
2. Heat butter in a large skillet, over a medium flame.
3. Add shrimp and saute for 3-4 minutes, until pink on all sides add remaining ingredients and simmer for 3-4 minutes.
4. Remove from heat, let stand for 5 minutes.
5. Serve warm.

X Crab-Shrimp Log  
Yield: 10 servings

 

Procedures

1. Combine cream cheese, mayonnaise, lemon juice, worcestershire, and garlic in a food processor.
2. Process until well blended and smooth.
3. Add celery and chives, pulse just to mix lightly.
4. Fold in shrimp and crab.
5. Form into a log.
6. Wrap in plastic and chill until firm.
7. Unwrap and place onto a serving platter.
8. Combine chili sauce and sour cream.
9. Pour over log.
10. Garnish with minced parsley.
11. Serve slightly chilled or at room temperature, with assorted crackers to the side.

X Spicy Grilled Shrimp
Yield: 4 servings

 

Procedures

1. Combine olive oil, cumin, nutmeg, cloves, cayenne, and rum stir in half of the butter-mix well.
2. Cut a cross into the bottom of each onion.
3. Combine onions, half of the fish stock and half of the remaining butter in a saucepan, over a medium flame.
4. Cover and simmer for 15 minutes.
5. Remove from heat and set aside.
6. Heat remaining butter in a skillet, over a medium flame.
7. Whisk in flour until bubbly.
8. Gradually whisk in remaining fish stock.
9. Heat and stir until thickened Remove from heat.
10. Combine thyme, bay, onions, and marinade in a saucepan, over a medium flame.
11. Heat to a boil, reduce heat, simmer for 20 minutes.
12. Skim well.
13. Remove onions to another pan with a slotted spoon.
14. Strain liquid into pan with onions, discarding solids.
15. Thread shrimp onto bamboo skewers.
16. Season with salt and pepper.
17. Grill for 2-3 minutes on each side.
18. Reheat onions and sauce.
19. Arrange onions and shrimp onto a serving platter.
20. Pour sauce over the top.

Sprinkle with minced parsley. Serve hot.

Grande Recipe

    Jethro's Recreational Shrimping