Shrimp Recipes

[b-man]

Hot and Spicy Shrimp

1 pound butter
1/4 cup peanut oil
3 cloves garlic, chopped
2 tablespoons rosemary
1 teaspoon chopped basil
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 small hot pepper, chopped, or
2 tablespoons ground cayenne pepper
2 teaspoons fresh ground black pepper
2 bay leaves, crumbled
1 tablespoon paprika
2 teaspoons lemon juice
2 pounds raw shrimp in their shells
Salt
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 degrees
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. Sop up butter
sauce with crusty bread after the shrimp have been eaten.
B-man

[b-man]

Italian Shrimp Sauté Galliano

2 tablespoons olive oil
2 tablespoons butter
1 pound large shrimp, shelled and deveined
1 tablespoon finely chopped scallions
1 tablespoon dried marjoram or oregano
Salt and pepper to taste
3 tablespoons Liqueur Galliano, warmed
Heat oil and butter; sauté shrimp until pink, about 5 minutes.
Add scallions, parsley and seasonings. Cook and stir 1 minute. Stir in Liqueur Galliano. Serve with Italian bread & garlic butter and fettucine noodles with creamy sauce

Serves 4.
B-man

[b-man]

Light Orange Scampi

3 cloves garlic
2 teaspoons vegetable oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds. medium fresh shrimp, peeled and deveined
2/3 cup orange juice
2 tablespoons lemon juice
1 tablespoon plus 1 teaspoon chopped fresh chives
2 tablespoons cornstarch
-------
Sauté garlic in oil in a large skillet until tender; stir in salt and pepper. Add shrimp; cook over medium
heat 3 to 5 minutes, stirring occasionally. Drain off liquid and discard.
Combine juice, chives and cornstarch in a small saucepan, stirring well. Bring mixture to a boil; cook 1
minute, stirring constantly. Add orange sauce to shrimp, stirring well.

Yields 4 servings.

B-man

[b-man]

Sausalito Scampi

3 whole chicken breasts, cut into 1−inch pieces
1 pound shrimp, shelled
1/3 cup butter
1/3 cup olive oil
2 cloves garlic, minced
1 teaspoon salt
Juice of 1 lemon
Parsley
Ground pepper
------
Devein the shrimp. Melt butter and oil in a large skillet. Sauté garlic for two minutes; add chicken.
Cook until brown, stirring constantly. Push to one side. Add shrimp and cook, stirring constantly, until
pink. Season with salt, pepper, lemon juice and parsley and cook one more minute.

B-man

[b-man]

Shrimp Florentine

4 (10 ounce) packages frozen chopped spinach
3 pounds medium−size shrimp, cooked, shelled and de−veined
1/4 cup butter
1 cup flour
3 cups skim or regular milk
1 cup dry white wine
1/2 cup chopped scallions
Salt and pepper, to taste
Paprika
2 cups grated Cheddar cheese
---------
Preheat oven to 350 degrees F. Thaw and drain spinach well. Spread spinach in 13 x 9−inch ovenproof
dish and top with shrimp.
In saucepan, melt butter and stir in flour, gradually adding milk, wine and scallions. Cook, stirring
constantly, over low heat, until sauce bubbles and thickens. Add salt and pepper to taste, and enough
paprika for rosy color. Pour sauce over shrimp, and sprinkle with cheese. Bake uncovered for 35
minutes, or until bubbly.
Serve with steamed rice.

B-man

[b-man]

Shrimp−Stuffed Bell Peppers

6 large bell peppers
2 onions, minced
3 cloves garlic, minced
4 tablespoons vegetable oil
1/2 pound shrimp, shelled and cleaned
1 teaspoon minced celery
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 large pinch of thyme
8 to 10 slices toast
1 egg
Bread crumbs
Butter
Split peppers; clean and trim. Slice a level strip of the back of Bell Pepper...so pepper will lay flat on a baking pan. Save all trimmed portions of the pepper( excludes seeds and stem). Boil pepper halves 3 minutes. Remove from water and cool. Chop and set aside
trimmings. Put onions and garlic in cooking oil and cook until brown. Add trimmings.
Cut Shrimp finely and add to onions and garlic. Add celery and seasonings. Cook for 10 minutes.
Moisten the toast ( this is where the butter comes in). Mix bread in well with onion and shrimp mixture; stir in egg. Cook an additional 5
minutes.
Stuff pepper halves with pan mixture and lay flat on a pan; sprinkle with bread crumbs and dot with melted butter.
Bake for 20 minutes at 400 degrees F.

B-man

[Anonymous]

2 TBSP VEGETABLE OIL, 1/2 CUP CHOPPED ONIONS, (CREOLE SEASONING RECIPE FOLLOWS). 1 POUND LARGE SHRIMP, PEELED, DEVIENED, AND CUT INTO 1/2-INCH PIECES, 1 TBSP CHOPPED GARLIC, 3 EGGS, BEATEN, 1 1/2 CUP MILK, 2 TSP BAKING POWDER, SALT AND CAYENNE, 3 1/4 CUPS FLOUR, 1 TBSP CHOPPED PARSLEY, SOLID VEGETABLE SHORTENING FOR DEEP FRYING. HEAT OIL IN A SKILLET OVER MED.-HIGH HEAT. ADD ONIONS. SEASON WITH ESSENCE. SAUTE FOR ABOUT 3 MINUTES, OR TILL SLIGHTLY WILTED. SEASON THE SHRIMP WITH ESSENCE. ADD THE SHRIMP AND SAUTE TILL SHRIMP TURNS PINK, 2 TO 3 MINUTES. STIR IN GARLIC. REMOVE AND SET ASIDE TO COOL. MAKE A BATTER BY COMBINING THE EGGS, MILK, BAKING POWDER, 1 TSP. OF SALT. 1/4 TSP, OF CAYENNE. ADD THE FLOUR, 1/4 CUP AT A TIME, BEATING UNTIL ALL IS USED AND THE BATTER IS SMOOTH. STIR IN THE PARSLEY. ADD THE SHRIMP MIXTURE TO THE BATTER AND FOLD TO MIX. HEAT THE SHORTENING TO 350 DEGREES F.DROP THE BATTERA HEAPING TBSP. AT A TIME, INTO THE HOT OIL. WHEN THE FRITTERS POP TO THE SURFACE, ROLL THEM AROUND WITH A SLOTTED SPOON,IN THE OIL TO BROWN THEM EVENLY. REMOVE AND DRAIN ON PAPER TOWELS. SPRINKLE THE FRITTERS WITH ESSENCE. TO SERVE, SPOON A POOL OF THE MAYONAISE IN THE CENTER OF EACH PLATE. ARRANGE THE FRITTERS AROUND THE SAUCE. PILE THE HERB SALAD IN THE CENTER OF THE SAUCE. SERVE WARM. YIELD ABOUT 2 DOZEN. (EMERIL'S CREOLE SEASONING) 2 1/2 TBSP PAPRIKA, 2 TBSP SALT, 2 TBSP GARLIC POWDER, 1 TBSP. BLACK PEPPER, 1 TBSP ONION POWDER, 1 TBSP CAYENNE PEPPER, 1 TBSP DRIED LEAF OREGANO, 1 TBSP DRIED THYME........COMBINE ALL INGREDIENTS AND STORE IN AN AIRTIGHT JAR OR CONTAINER.......YIELD ABOUT 2/3 CUP

[salywayn]

Shrimp and Andouille Gumbo

¾ vegetable oil
¾ cup flour
2 cup chopped onions
1½ cup chopped green bell peppers
1 cup chopped celery
4 cup sliced okra (about 1½ pound)
1 tablespoon minced garlic
2 bay leaves
½ teaspoon white pepper
½ teaspoon cayenne
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon dried oregano
5½ cup shrimp, crab fish stock
1 cup peeled, chopped tomatoes
1 lb andouille sausage, cut in inch chunks
2 lb medium shrimp, peeled and deveined
3 tablespoon file powder

1. In a deep, heavy skillet, heat oil over high heat until just smoking.
2. Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color.
3. Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes.
4. Add 3 cups of the okra, garlic, herbs and spices.

5. Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened.
6. Reduce heat to a simmer and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently.
7. Add remaining 1 cup okra and continue to simmer 10 minutes more.
8. Add shrimp and continue to simmer 3 minutes, or until just cooked through.
9. Before serving, stir in file powder to thicken.

[salywayn]

Grilled Herb Shrimp and Mango Salsa
Serves 6

3 cloves garlic, minced
1 medium yellow onion, finely chopped
¼ cup minced fresh flat-leaf parsley
¼ cup minced fresh basil
1 tsp. dry mustard
2 tsp. Dijon mustard
2 tsp. coarse salt
¼ tsp. freshly ground pepper
¼ cup olive oil
Juice of 1 lemon
2 lb. jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact
Vegetable oil, for grilling
Mango Salsa (recipe follows)

1. In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.
2. Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1½ minutes. Serve with Mango Salsa.

Mango Salsa
Makes 2 cups

2 tbsp olive oil
1½ cups diced yellow onion (2 onions)
2 tsp. peeled and minced ginger
1 tsp. minced garlic
2 ripe mangos, peeled, pitted, and cut into ¼-inch pieces
⅓ cup freshly squeezed orange juice
2 tsp. packed light-brown sugar
1 tsp. coarse salt
¼ tsp. freshly ground pepper
1 to 2 tsp. minced fresh jalapeño pepper (1 pepper)
2 tsp. finely chopped fresh mint leaves

1. Heat olive oil in a large sauté pan over medium-low heat. Add onions and ginger, and sauté until onions are translucent, about 10 minutes. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes. Add orange juice, brown sugar, salt, pepper, and jalapeño. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
2. Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.

[salywayn]

Asian Pesto with Grilled Shrimp

• 3/4 cup roasted peanuts
• 4 Serrano chiles
• 3 cloves garlic
• 1 tablespoon minced ginger
• Juice of 3 limes
• 2 tablespoons fish sauce (3 Crab brand)
• 1/2 cup peanut oil (Lion and Globe brand)
• 1/2 tablespoon salt
• 1 tablespoon sugar
• 2 cups Thai basil leaves
• 1 cup cilantro leaves
• 1 cup mint leaves
• Canola oil
• 12 large shrimp, peeled, deveined, tail on
• Salt and black pepper to taste
• 1 head baby romaine chiffonade

1. In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture.
2. Add the herbs and puree smooth. Check for seasoning.
3. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
4. Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

Serves 4 as an appetizer course

[salywayn]

Hass Avocado Ring with Prawns
Serves: 6

1 tbsp unflavored gelatin
1 cup chicken stock
3 Hass avocados
Juice of half a lemon
1 cup mayonnaise, divided
½ cup heavy cream
Salt and freshly ground black pepper
8 oz peeled prawns, cooked (Small cubes of cooked fish or chicken may be substituted for the prawns)

1. Put the gelatin in a bowl with 4 tbsp of cold water and set aside for a few minutes until it becomes spongy.
2. Heat the chicken stock in a pan, add the gelatin and stir until dissolved. Do not allow it to boil over or the gelatin will become stringy.
3. Peel, half and stone the avocado, setting aside one of the halves for garnish.
4. Mash the avocados with the lemon juice and then mix in ½ cup mayonnaise, cream, and salt and pepper to taste.
5. Stir in the gelatin mixture and pour into a 3-pint ring mould. Chill until set.
6. Mix the prawns with the rest of the mayonnaise. Turn out the avocado ring and fill the center with prawns.
7. Garnish with the reserved avocado, cut into slices or cubes.

[elvira2178]

This is totally an eyeballed recipe just depending on your tastes...

Shrimp- deveined and tails removed
Green onions-minced
any other veggies you might like-red or green pepper, tomato etc.
Rotini or Shell pasta
Italian Dressing
Mayo
Sugar

Cook pasta according to package directions. Drain and rinse with cold water until noodles are cooled, drain.
Put pasta in a bowl and add the shrimp, green onion, mayo and Italian dressing to coat and a pinch of sugar. Stir to cover and refrigerate for at least an hour. Makes a great side dish or main course in the summer.

You could also use crab meat in place of the shrimp (I use Louis Kemp Imitation Crab) or replace the mayo and Italian Dressing with Ranch Dressing....there are many different possibilities.

[swtness]

Originally Posted by b-man

Baked Shrimp Scampi

Ingredients
1/3 cup melted butter, plus more for greasing baking dish
2 cloves garlic minced
1 pound shrimp cleaned and deveined
1 cup fresh breadcrumbs (Pepperidge Farms White Bread recommended for its density)
1 tsp oregano
1 lemon


Instructions
Grease baking dish with butter. Melt 1/3 cup butter with garlic over low heat for a minute or two just until it turns light golden. Watch carefully, and don't let it burn. Set aside.

Place half of the bread crumbs on the bottom of baking dish. Sprinkle oregano over the crumbs. Place shrimp on top of crumbs in a single layer. Squeeze juice of lemon over shrimp. Sprinkle remaining half of the breadcrumbs over the shrimp. Pour the garlic butter evenly over the bread crumbs.

Bake at 350 degrees F. for 25 minutes or till bread crumbs are nicely browned.

Yield: 3 to 4 servings

B-man

I made this tonight for didnner, it is so tastey. I put a little more galic cause we love garlic....Kudos

[b-man]

GRILLED SHRIMP

Repost!

Ingredients:

2 lb. Large shrimp
1/4 cup Fresh parsley
1 cup Olive oil
1 Tbs. Oregano
4 Tbs. Lemon juice
4 Drops hot sauce
1 tsp. Salt
1 Tbs. Tomato paste
1/4 tsp. Pepper to taste


Combine all ingredients in a glass dish. Marinate 2 hours at room temperature.

Grease and preheat grill. Grill for 3 to 5 minutes. Shrimp can be
served over rice with green salad and Italian bread.

B-man

[b-man]

GRILLED SHRIMP #2

Repost.

Ingredients:

2 lb. unpeeled large or jumbo shrimp
1 Cup vegetable oil
1 Cup lemon juice
2 tsp. dry Italian salad dressing mix
2 tsp. seasoned salt
1 tsp. seasoned pepper
1 tsp. Worcestershire sauce
4 Tbs. brown sugar
2 Tbs. soy sauce
1/2 Cup chopped scallions

Wash shrimp and drain on paper towels.

Mix oil, lemon juice, salad dressing mix, salt, pepper and Worcestershire sauce. Place shrimp in bowl and cover with the marinade. Marinate in refrigerator 2 to 4 hours or overnight, stirring occasionally.
Grease and preheat grill.

Lift shrimp from marinade with slotted spoon and place in grill. Grill about 4-5 minutes, brushing with marinade. Pour remaining marinade into pan. Stir in the brown sugar, soy sauce and onion. Heat
to boiling. Serve as a dip for shrimp.

Serves 8.

B-man

[b-man]

Jumbo Shrimp Parmesan

Repost!

Ingredients:

12 jumbo shrimp (10 to 12 per lb.)
2 tablespoons olive oil
1 clove minced garlic
salt and pepper
1/2 cup unseasoned breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
1 medium lemon, cut in wedges

Preheat oven to 475F. Peel and devein shrimp, leaving tails intact.
Mix together olive oil, garlic and salt and pepper in a bowl. Add
shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour.
In shallow bowl, combine bread crumbs and Parmesan cheese. Place each
shrimp in bread crumb mixture and turn them to lightly coat both
sides.

Arrange shrimp so that they aren't touching each other in an
ungreased 9 x 13 pan. Drizzle with melted butter. Place pan on the
center rack of oven and bake for 10 minutes or until done. Serve
immediately with lemon wedges.

B-man

[b-man]

Shrimp Louis

Ingredients:

2 1/2 cups cleaned bay shrimp
1 head iceberg lettuce, shredded
4 hard-cooked eggs
2 large tomatoes, cut in wedges
1/4 cup black olives
1 large lemon, cut in 8 wedges
1/4 cup chopped chives

Sauce:
1 cup mayonnaise
1/4 cup cream
1/4 cup ketchup or sweet chili sauce
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1/4 cup minced onion
2 tablespoons minced green pepper
salt and pepper to taste

For sauce, combine all ingredients and season to taste.

Portion the lettuce onto four chilled luncheon plates. Mix the
shrimp meat with enough Louis dressing to moisten well and mound in
the center of lettuce. Garnish with quartered eggs, tomato wedges,
olives and lemon wedges, and sprinkle chopped chives over top. Serve
extra sauce on the side with rustic French or Italian bread and sweet
butter.

B-man

[Mary Ann]

Here is a recipe that my family just loves, and it is so easy to make;

8 oz. uncooked angel hair pasta
1 1/2 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1/4 cup chopped shallots
1/2 cup chicken broth
2 Tablespoons lemon juice
6 cups coarsely chopped spinach

Cook pasta according to package directions. Drain. While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium high heat. Add shallots, and shrimp, saute 3 minutes. Rem9ve shrimp mixture from pan. Add broth and juice to pan, scraping pan to loosen browned bits. Add pasta, shrimp mixture and spinach, and heat 1 minute or until spinach wilts, stirring frequently.

The entire recipe only takes about 20 minutes to make. Make sure you keep an eye on the pasta. Angel hair cooks very quickley.

[Aline]

(4 to 6 servings)

1/4 pound butter
1 large onion, finely chopped
1 cup sliced mushrooms
1 green pepper, finely chopped
1-1/4 cups rice
1/4 tsp grated nutmeg
1 tsp salt
1/2 tsp freshly ground pepper
1 cup dry white wine
3 cups hot chicken stock or water
2 Tbsp chopped parsley
1/4 tsp thyme
1/2 bay leaf
2 pounds shrimp, shelled and deveined


In large skillet, heat butter, add onions, mushrooms, green pepper, rice, nutmeg, salt and pepper and cook, stirring, until rice is golden brown.

Add wine and simmer 5 minutes. Add stock, parsley, thyme and bay leaf, cover and cook 10 minutes, stirring occasionally.

Add the shrimp and simmer 5 to 10 minutes, depending on the size of the shrimp.

Remove bay leaf and serve immediately.

[Aline]

(6 or more servings)

2 Tbsp butter
4 large onions, chopped
3 garlic cloves, chopped
3 cups water
3 large tomatoes, peeled and chopped
2 large apples, peeled and chopped
1 cup chopped celery
1 Tbsp shredded coconut
1 Tbsp chopped ginger
1 Tbsp sugar
1-1/2 Tbsp curry powder, or more
1-1/2 Tbsp flour
1 tsp salt
1/4 tsp freshly ground pepper
3-1/2 pounds raw shrimp, shelled and deveined


In large skillet, heat the butter. Add onions and garlic and cook until light brown. Add water and bring to a boil.

Add tomatoes, apples, celery, coconut and ginger.

Blend the sugar, curry powder, flour, salt and pepper. Add enough cold water to make a paste and add gradually, stirring, to the boiling mixture. Simmer, partially covered, stirring occasionally, until vegetables are very tender, about 40 minutes.

Add shrimp and cook 5 minutes longer. Serve over rice.

[Aline]

225 g rotini pasta
225 g zucchini, thinly sliced
114 g fresh mushrooms, sliced
114 g green beans, cut into 1-inch pieces
455 g small raw shrimp, shelled
2 Tbsp lemon juice
1 clove garlic, minced
1 medium red onion, thinly sliced
1/4 cup Italian dressing


Use a large non-stick pan. Use 2 Tbsp of oil. Brown zucchini; remove to a large bowl, Add mushrooms and green beans to pan. Cover and cook 5 minutes until beans are just tender. Remove vegetables to the bowl. Add shrimp, garlic, onions, and lemon juice. Cook until shrimp are pink and tender. Cook pasta separately; drain and rinse with cold water. Combine everything and add dressing, salt, and pepper to taste. Chill.

[skyEyz_7]

Oven Baked Shrimp Stroganoff
1 (8 ounce) package medium egg noodles
1 (8 ounce) carton sour cream
1 (10 3/4 ounce) can cream of mushroom soup
2 teaspoons dried whole dillweed
1/4 cup sliced green onion
1/4 cup sliced ripe olives
1 cup shredded Cheddar cheese, divided
1 pound fresh shrimp, peeled and cleaned

Cook noodles; drain, and set aside.

Combine sour cream, soup and dillweed in large bowl, mix well. Add onion, olives, half the cheese and all the shrimp; stir well. Add noodles and stir. Spoon mixture into lightly greased 2-quart casserole. Cover and bake at 350 degrees for 30 minutes.

Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes.

Serves 6 to 8.

[skyEyz_7]

Spicy Orange Shrimp

4 large oranges
1 1/2 tablespoons vegetable oil
1/2 teaspoon minced garlic
16 large uncooked shrimp, peeled and deveined
1 teaspoon hot pepper sauce
1 teaspoon light brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch in 1 tablespoon water

Cut the oranges in half and squeeze the juice into a bowl.Heat the oil in a large skillet over medium heat. Stir the garlic around in the oil for about a minute, not letting it brown. Turn the heat up a bit and add the shrimp. Stir them as they cook until they are opaque and pink. It shouldn't take much more than a minute. Add the hot sauce, brown sugar and Worcestershire ... then the orange juice. Bring to a boil and cook for two minutes. Add the cornstarch mixture and cook until sauce thickens.

TIP:For a special touch, you may want to clean out the orange halves and use them to serve your final dish.

Serve with rice or couscous.

[skyEyz_7]

Shrimp Diablo
like Red Lobster's®

Serves: 4

1 lb. large, uncooked, unpeeled shrimp
milk - as needed for soaking
1/3 cup real unsalted butter - melted
1/4 cup BBQ sauce - Red Lobster® uses Kraft®
1/4 cup ketchup
1 1/2 Tbls. hot sauce
1 tsp. ground black pepper

Method:
Wash shrimp in cool water and remove heads if needed; place in a bowl; cover with milk; refrigerate overnight.
Place butter, BBQ sauce, ketchup, hot sauce, and pepper in a saucepan over medium heat; bring to a boil, stirring constantly; remove from heat and refrigerate at least 4 hours.
Drain milk from shrimp; place shrimp in a 9" X 9" X 2" baking pan; drizzle prepared sauce evenly over shrimp; refrigerate for 1 hour.
Bake shrimp, uncovered, in a 450 degree oven for 15 minutes (less time for smaller shrimp). Do not overcook shrimp.

[skyEyz_7]

Seafood Chili

1 Tbls. vegetable oil
1/2 cup diced red onion
4 cloves garlic, chopped
1/2 cup diced celery
1 Lb. med. shrimp - peeled, deveined, tails removed
1 Lb. boneless, skinless white fish
1/2 lb. bay scallops
1 lrg. can whole tomatoes,chopped
1 can dark kidney beans
8 oz. can tomato paste
1 Tbls. chili powder
1/2 tsp. ground coriander
2 bay leaves
1 tsp. cayenne pepper
1 tsp. granulated sugar
1 tsp. salt
1 tsp. ground black pepper
1/4 cup diced green peppers
1/2 cup diced red peppers

Method:
Heat oil in a large sauce pan; add onions, garlic, celery, and seafood.
Saute until almost cooked; add tomatoes.
Reduce heat to medium low and add beans, tomato paste, spices, and peppers.
Stir, scraping bottom of pan to ensure the seafood is not stuck on the bottom.
Heat until bubbling, then reduce heat, cover, and let simmer for 30 minutes.

[skyEyz_7]

Seafood Au Gratin
1/2 sm. onion,chopped
1/2 sm. green bell pepper seeded, chopped
1/2 cup real butter, divided
1/2 cup all-purpose flour, divided
4 oz. can crabmeat, drained
1/2 lb. raw shrimp,peeled, deveined, tails removed
1/4 lb. scallops,halved
1/4 lb. flounder fillets
1 1/2 cups milk, low-fat okay
1/2 cup shredded sharp cheddar cheese
2 tsp. white vinegar
1/2 tsp. Old Bay seasoning
1/4 cup grated Parmesan cheese

Method:
Saute onion and pepper in 1/4 cup butter until tender; stir in 1/4 cup flour and cook for 10 minutes; stir in crabmeat; remove from heat; set aside.
Cover shrimp, scallops, and flounder with water, bring to a boil, simmer for 3 minutes; drain, reserving 1/2 cup of the cooking liquid; set the seafood aside.
Melt 1/4 cup butter, stir in 1/4 cup flour, cook for 1 minute; stir in milk and reserved cooking liquid, cook over medium heat, stirring constantly, until the mixture is thick; stir in cheddar, vinegar, crab boil seasoning, and seafood.
Press crabmeat mixture into the bottom of a greased 13" X 9" X 2" baking dish, spoon seafood mixture evenly over top, sprinkle evenly with Parmesan.
Bake in a 350 degree oven for 30 minutes, or until lightly browned.

Tip: If you don't know what Old Bay Seasoning is here is a recipe for it too.

Old Bay Seasoning

1 Tbls. ground bay leaves
2 1/2 tsp. celery salt
1 1/2 tsp. ground mustard seed
1 1/2 tsp. black pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. red pepper
1/4 tsp. ground mace
1/4 tsp. ground cardamom

Method:
Combine and store in an airtight container.

Notes: Use on seafood, poultry, salads, meats, and more. Makes delicious steamed crabs and shrimp. Try it on French fries with vinegar.

[shadymaple]

Old-Fashioned Tomato Shrimp Cocktail

12 large shrimp (1/2 pound, roughly)
2 TBSP Olive Oil
1 TBSP fresh lemon juice
1 TBSP fresh lime juice
2 plum tomatoes, finely diced (or one small can)
1/4 cup organic ketsup
several drops of hot sauce (about 1/4 tsp) like Tabasco
1 tsp horseradish
1 scant TBSP Olive Oil
1 small red onion, thinly sliced and finely chopped
1 small garlic clove, minced very finely
1/2 cup drained pimento-stuffed green olives
1 small cucumber
1 stalk celery, finely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cumin
1/8 tsp turmeric

Heat 2 TBSP olive oil in heavy, large skillet over medium heat. Add shrimp and saute until just barely opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime and lemon juices to the skillet, just for a minute or so. Using a wooden spoon, scrape up any browned bits. Pour juice mixture over shrimp in bowl. If your shrimp are quite large, you may want to halve them after sauteing, for easier serving.

Combine ketsup, plum tomatoes, hot pepper sauce and horseradish in large bowl. Whisk in the other TBSP oil, to even out the flavors. Add sauteed shrimp mixture, onion, garlic, olives, cucumber, celery and spices - mix well. Fill a large glass bowl about 1/2 way with ice, cover with romaine or bok choy leaves and then the shrimp mixture. Top with fresh lemon, lime and orange slices if you like, for extra marinating flavor.

Cover and refrigerate at least three hours, but never more than four hours. You don't want to over marinate, as the shrimp do indeed get tough.

Serve in a parfait-type glass over shredded mixed lettuce greens, if you like it that way. Otherwise, just use it as a "cocktail" in the tomato sauce served in a parfait glass or martini glass.

[Kitchen Witch]

Drunken Shrimp with Jalapenos

1 1/2 pounds shrimp, peeled
6 red jalapeno chilies, stems and seeds removed, minced
small onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
2 small tomatoes, peeled and chopped
1/3 cup tequila
1 teaspoons fresh basil, minced
1 tablespoon fresh cilantro, minced
flour for dredging
3 tablespoons vegetable oil
2 teaspoons cornstarch mixed with 1/4 cup water

Saute the chilies, onion, and garlic in the oil until soft, then add the tomatoes, tequila, basil, and cilantro and simmer covered for 30 minutes to make a sauce.

Dredge the shrimp in the flour and shake off any excess.

In another pan, saute the shrimp in the oil until golden brown. Remove and keep warm.

Stir the cornstarch and water mixture into the sauce and heat until it becomes slightly thickened.

Simmer for 5 minutes. Add the shrimp and continue heating for several more minutes or until the shrimp are hot.

[Kitchen Witch]

BAKED STUFFED SHRIMP


16 (12-20 count) large shrimp
1 1/2 sleeves Ritz crackers, crushed
1/2 lb. butter, melted
1 T. horseradish
1 T. Worcestershire sauce
Dash of Tabasco sauce
Dash of garlic salt
Lemon

Shell and devein shrimp. Set shrimp out on greased cookie sheet.
Mix together crushed crackers, butter, horseradish, Worcestershire
sauce, Tabasco and garlic salt. Cover shrimp with stuffing. Bake at
400ºF for 15 minutes. Serve with lemon wedges.

[aggiejac]

Layered Shrimp Appetizer

1 (8 oz) pkg cream cheese
1/4 cup lemon juice
1 Tbsp mayonaisse
1 tsp seasoned salt
1/2 tsp lemon pepper
1/4 tsp Worcestershire sauce
1 cup seafood sauce (I use spicy)
12 cooked and chopped jumbo shrimp
chopped green onion

Soften cream cheese. Beat in lemon juice, mayo, salt, lemon pepper and Worcestershire sauce. Spread on glass platter to make an 8" circle. Chill at least 2 hours. When ready to serve, pour seafood sauce over cream cheese base. Sprinkle with shrimp; top with green onion garnish.

Serve with crackers.

[ipsyrebel]

OMG!!!!!!!!!!!!!! Calling BUBBA of Forrest Gump...


How much more shrimp is there?

[philly29]

Ingredients for Shrimp Salad

* 2 tablespoons vegetable shortening
* 1 can shrimps
* 1 cup celery cut in cubes
* 1 cup tart apples cut in cubes
* 1 cup broken Brazil nut meats
* ½ cup walnut pieces
* Salt and pepper to taste
* 1 lemon
* 4 tablespoons vinegar
* 2 tablespoons water
* 4 eggs
* 1 teaspoon dry mustard
* 1 teaspoon salt
* 1 teaspoon sugar
* ½ teaspoon white pepper
* ½ cup thick cream and 1 cup whipped cream
* Crisp lettuce leaves

Instructions

1. Break shrimp into pieces and put them into an earthenware dish.
2. Moisten with a little melted vegetable shortening.
3. Season with vinegar, salt and pepper.
4. Put apple cubes into a small dish and sprinkle lightly with lemon juice.
5. Add celery cubes, a little more lemon juice and toss together.
6. Cover and set aside.
7. Heat vinegar and water in double boiler.
8. Beat eggs, then gradually add them to vinegar, stirring all the time.
9. Now add vegetable shortening and cook slowly, stirring constantly.
10. Remove from heat and beat till cold, then add mustard, salt, sugar, and pepper.
11. Add the thick cream just before serving.

When ready to serve, toss nuts, celery, apples and shrimp together with a little dressing. Heap on top of crisp lettuce leaves and pour salad dressing over the shrimp mix. Top with a spoonful of unsweetened whipped cream.

[Kitchen Witch]

Grilled Shrimp with Chile Cream Sauce

Makes 2 servings


1 pound large shrimp, peeled and deveined
juice and zest of one lime
1 tablespoon toasted sesame oil
salt and freshly ground black pepper

Sauce:
1 tablespoon olive oil
1 medium white onion, diced
1 garlic clove, minced
3 Roma tomatoes, roasted
2 tablespoons chipotle from canned chipotle in adobo sauce (more if you like it hotter)
1/3 cup dry white wine
1/2 cup heavy cream


Season the shrimp with the lime juice, sesame oil, salt and pepper. Set aside to marinate for about 30 minutes. Reserve the marinade liquid.

To make the sauce:
Heat the oil in a saute pan. Add the diced onion and cook until soft (about 3 minutes). Add the garlic and cook for another minute. In a blender, blend the roasted tomatoes and chipotles. Add the tomato/chipotle mixture, the wine and the reserved marinade to the saute pan and cook over high heat for about 6 minutes, stirring and scraping the bottom of the pan to prevent sticking, Reduce heat to low and stir in the cream. Heat thoroughly (about two more minutes).

Prepare the grill. Either skewer* the shrimp or use a grill wok or grill basket. My favorite method is to use a grill basket as it is easier. When the grill is ready cook the shrimp until they turn bright pink (about two minutes). Turn and cook another two minutes. Serve with the sauce.

* If you are using skewers, soak them in water for about 20 minutes to prevent burning.

[Kitchen Witch]

CRISP FRIED SHRIMP WITH GARLIC
Six servings

2 pounds medium-size raw shrimp in their shells
2 sliced ginger root, smashed with the flat side of a cleaver
2 tablespoons rice wine
21/2 tablespoons cornstarch
8 cups peanut, safflower or corn oil
21/2 teaspoons salt (see cook's note)
3 tablespoons minced garlic

1. Cut away the legs and antennae of the shrimp, if remaining. Rinse the shrimp thoroughly. Pat them dry and place them in a mixing bowl. Let the ginger root steep in the rice wine for several minutes; add to the bowl, toss lightly and let the shrimp marinate for 20 minutes. Discard the ginger root. Add the cornstarch to the shrimp and toss lightly.

2. Heat a wok, add the oil and heat the oil to 425 degrees. Add the shrimp and deep fry over high heat for about 21/2 minutes, turning constantly until golden brown and crisp. Remove with a strainer and drain. Remove the oil from the wok.

3. Reheat the wok until very hot. Add the fried shrimp and the salt and garlic. Toss lightly over high heat for about 20 seconds, until fragrant. Transfer the mixture to a platter and serve immediately.

[Kitchen Witch]

Greek Style Shrimp

3 tablespoons olive oil
1 small onion, chopped
1 28 ounce can Italian plum tomatoes, drained, chopped
1/3 cup dry white wine
1 teaspoon dried oregano, crumbled
3/4 pound uncooked medium shrimp, peeled, deveined
salt and freshly ground pepper

Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Add tomatoes, wine and oregano. Simmer until thickened, stirring occasionally, about 5 minutes. Add shrimp and stir until opaque, 3 minutes. Season with salt and pepper. Serve with rice. 2 servings; can be doubled or tripled.

[Creole Chef]

New Orleans Barbecued Shrimp

This recipe is perfect for a special occaision or just for normal everyday eating. Make sure to serve with some fresh and hot French Bread so you can sop up all of the sauce.

Ingredients:
2 lbs. Fresh raw cleaned and deveined shrimp(Shell ON)
1/2 cup olive oil
1/2 cup melted butter(Cooled but still liquid consistency)
1/4 cup fresh lemon juice(Reserve a few lemon slices)
1/2 cup chopped green onions
5 cloves garlic minced
1 1/2 teaspoon of Seafood Seasoning(I prefer Old Bay)
cayenne pepper to taste
House Seasoning to taste(House seasoning includes: salt,garlic poweder,onion powder,
black pepper,paprika)

Put your shrimp in a large bowl...Pour in oil and butter...Mix lightly with clean hands...Add remaining ingredients and mix lightly again...Pour half of mixture into a deep baking pan...Layer half of reserved lemon slices on top of mixture...Pour remaining mixture and smooth out gently with a spatula...
Layer remaining lemon slices on top and seal tightly with aluminum foil...Put into a pre-heated 375 degree oven for 15 minutes...Stir mixture and re-wrap with foil and bake for additional 15 minutes...
Serve hot !!!!

I posted more of my personal creole recipes here

[aggiejac]

2 large red bell peppers
1 13-ounce bag cherry tomatoes, diced (about 2 cups)
1/2 cup very thinly sliced fresh basil leaves
2 teaspoons minced garlic
5 tablespoons (about) extra-virgin olive oil
Balsamic vinegar (optional)
24 large uncooked shrimp, peeled, deveined
Additional extra-virgin olive oil
1 10-ounce baguette, cut diagonally into 1/3-inch-thick slices


Char bell peppers over gas flame or in broiler until blackened on all sides, turning frequently. Transfer peppers to bowl. Cover and let stand 10 minutes. Peel, seed and cut peppers into 1/4-inch pieces. Place peppers in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)


Mix tomatoes, basil, minced garlic and 1 tablespoon olive oil into bell pepper mixture. Season generously with salt and pepper. For added tang, add a splash of balsamic vinegar, if desired. (Can be made 4 hours ahead.) Cover and refrigerate. Let stand at room temperature.


Prepare barbecue (medium-high heat). Lightly brush 24 shrimp with olive oil. Sprinkle with salt and pepper. Grill shrimp just until cooked through, about 3 minutes per side. Cut shrimp in half lengthwise. Transfer to bowl; keep warm.


Brush baguette slices with enough remaining oil to coat lightly. Sprinkle with salt and pepper. Grill bread until lightly charred, about 1 minute per side. Mound 2 tablespoons tomato-bell pepper mixture atop each baguette slice. Top with shrimp. Transfer to platter and serve immediately.

[aggiejac]

Cooking spray

1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon salt, divided
1 cup fresh or frozen corn kernels, thawed (about 2 ears)
1/3 cup onion, finely chopped
1/3 cup fresh cilantro, chopped
1/3 cup avocado, diced and peeled
1/2 pound lump crabmeat, drained and shell pieces removed
1 jalapeño pepper, seeded and chopped
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
6 cups torn Boston lettuce (about 3 small heads)
1/4 cup flaked sweetened coconut, toasted


Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp.


Combine corn and the next 5 ingredients (through jalapeño) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.

[aggiejac]

2 tablespoons lemon juice (juice from one lemon)
2 tablespoons olive oil
2 teaspoons Chili Powder
1/2 teaspoon Ground Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano Leaves
1/4 teaspoon salt
1 pound large shrimp, peeled and deveined
2 small zucchini, cut into 1/2-inch slices
1 cup mushrooms, cut in half
1 red bell pepper, cut into 1-inch cubes
1 medium red onion, cut into 1-inch cubes

In a glass bowl or self-closing plastic bag, combine marinade ingredients. Add shrimp and toss to coat. Refrigerate 15 minutes.


Skewer the shrimp alternately with the vegetables.


Broil or grill kabobs 7-8 minutes, turning frequently, or until the shrimp are cooked through and vegetables tender.

[Kitchen Witch]

FISHMONGER'S WIFE'S STEW
Delicioso!


1-1/2 pounds large U-12 shrimp Shelled and deveined
4 tablespoons virgin olive oil
1 medium red onion, chopped into 1/4-inch dice
1 rib celery with leaves, chopped into 1/2-inch pieces
4 roma tomatoes, roughly chopped
1 tablespoon pine nuts
1 tablespoon currants
2 tablespoons small capers, rinsed
1/2 cup dry Marsala wine
1 stalk fennel
1 bay leaf
Salt and pepper
1/2 cup freshly grated Pecorino or Parmesano Reggiano

Preheat oven to 450 degrees.

Peel and de-vein shrimp.

In a 12- to 14-inch earthenware casserole (both stove and oven-resistant, can use pyrex or corning ware), heat olive oil over medium high heat, add onion and celery and cook until soft. Add tomatoes, pine nuts, currants, capers, Marsala, fennel stalk and bay leaf and bring to boil. Remove from heat and place shrimp in one layer into juices. Place in oven and bake uncovered for 6 to 7 minutes. Remove, sprinkle with cheese and allow to stand 15 minutes. Eat warm or allow to cool and serve refrigerated.

Yield: 4 servings