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