I have had a couple of requests for this. Here is my simple recipe, as i have no time with twin babies to cook.
shrimp that is shelled and deviened. Fry it in butter with lots of garlic, and then add sweet tai chili sauce to taste. Takes no time to make.
Shrimp Dip
8oz pkg softened cream cheese
1 c sour cream
1 (3/4oz) pkg. of Italian dressing mix(dry)
1 c cooked tiny shrimp, mashed
Mix cream cheese, sour cream and dressing in bowl until smooth. Add shrimp. Chill at least 2 hrs before serving
Exported from MasterCook *
Crab Stuffed Shrimp
Amount Measure Ingredient – Preparation Method
12 large shrimp
6 slices uncooked bacon
1 lb. imitation crabmeat
1/2 cup mozzarella cheese – grated
1 cup bread crumbs
1/3 cup milk
1/4 cup mayonnaise
1 egg – slightly beaten
2 Tbsp. fresh chopped parsley
2 Tbsp. chopped green onion
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. white pepper
In a large bowl, mix together crabmeat, cheese, breadcrumbs and milk. In another bowl mix together mayonnaise, egg, parsley, green onion, baking powder, salt and pepper. Pour over crab mixture. Mix together well. Clean and fantail shrimp. Stuff each shrimp with approx. 1 Tbsp. of crab mixture. Cut each slice of bacon in half lengthwise. Wrap around each shrimp. Place in glass baking dish and cook in 375F oven for 20 minutes.
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Baked Coconut Shrimp with Curried Apricot Sauce
24 fresh or frozen jumbo shrimp in shells
1 cup mayonnaise or salad dressing
3 tablespoons apricot preserves
1 teaspoon curry powder
2 tablespoons cooking oil
1 1/2 cups shredded unsweetened coconut – toasted
1/4 cup cornstarch
1 tablespoon sugar
1/2 teaspoon salt
3 slightly beaten egg whites
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. Set aside.
For sauce, in a small bowl stir together mayonnaise or salad dressing, apricot preserves and curry powder. Cover and chill until ready to serve.
Spread the oil on the bottom of a 15x10x1-inch baking pan; set pan aside. In a large shallow dish combine the coconut, cornstarch, sugar, and salt. In another small shallow dish place the egg whites. Dip shrimp into the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in prepared pan. Bake in a 400 degree F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve with Curried Apricot Sauce. Makes 6 servings.
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Fried Prawn Cakes
250 g fresh raw prawn or Shrimp
1 clove garlic
2 spring onion – chopped, finely
1/2 tsp salt
60 g plain flour
4 teaspoons sherry
olive oil
Shell and mince the prawns. Mix or blend them with the garlic, spring onions, salt, flour, sherry and enough water to make a batter. Let stand, covered with clingfilm, for 1 hour. Then fry, in drops of 1 teaspoon, in olive oil lthough not extra virginl poured to a depth of 5 cm in a pan, for about a minute each side.
These are delicious with a fierce mayonnaise
I’m off for the day, be back around dinner. Keep the recipes comming
Shrimp Casserole
1 1/2 lbs fresh asparagus cut into 1 inch pieces
1 c boiking water
6 lrg eggs beaten with a fork
1/3 c finely chopped onion
1/2 c finely chopped green pepper
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
pinch of thyme
2 c fresh shrimp(or 2 cans rinsed and drained)
1 c grated sharp cheese
Cook asparagus in boiling water for 3 - 5 min until tender crisp
Combine next 8 ingredients in bowl. Add asparagus. Put into greased casserole dish. Bake uncovered at 350’F for 1 hr and 15 min. Sprinkle with cheese and bake for another 5 -10 min until set
OUTBACK STEAKHOUSE SHRIMP ON THE BBQ
1 pound Jumbo shrimp
Dry Rub for Shrimp:
1/4 teaspoon poultry seasoning
1/8 - 1/4 tsp. cayenne – to taste
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1 Tablespoon garlic powder – to taste
Olive oil
Splash of white wine
Mix all ingredients for Dry Rub. Dry-rub
the jumbo shrimp. Let sit for 1 hour.
Grease and preheat grill.
Baste shrimp with olive oil and white wine.
Grill until pink on both sides.
B-man 
Shrimp in Tomato Cream Sauce
Ingredients
4 cloves garlic, peeled and minced (or pressed for stronger flavor)
3 shallots, minced
6 Roma tomatoes (or 3 medium tomatoes), chopped
1 small (8 ounces) can of tomato sauce
1/2 teaspoon oregano (crushed to release flavor)
1/4 teaspoon basil
1/4 cup Lambrusco (sweet red wine)
1 cup heavy cream
1 dozen fresh, raw, peeled jumbo shrimp
Salt & pepper to taste
Angel hair pasta, cooked al dente
Parsley for garnish (optional)
Instructions
Saute garlic and shallots in a little olive oil until translucent. Add chopped tomatoes and simmer about 5 minutes. Add wine and reduce sauce slightly. Add tomato sauce, oregano and basil; cook about 10 minutes to let flavors blend. Add heavy cream and reduce to thick consistency. Just before pasta is done, add shrimp to cream sauce and cook only until it turns pink throughout. Do NOT overcook or the shrimp will be tough. Remove shrimp and sauce immediately from heat and serve over angel hair pasta. Garnish with fresh parsley if desired.
Yield: 4 servings
B-man
Shrimp Louis
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
Shrimp Macaroni Salad
1 lb rotini, ziti, penne (or any kind of macaroni you like)
1 small onion, diced
1 small green pepper, diced
1 small red pepper, diced
2-4 sweet pickles or 1/2 cup sweet pickle relish
1-2 lbs cooked shrimp
3/4 cup mayonnaise
3/4 cup sour cream
1 pkg. Hidden Valley Ranch mix (dry)
Cook macaroni and drain well; let cool to room temperature. Mix mayonnaise, sour cream and dressing mix together; add pickles or relish, peppers, onion and stir well. Pour over macaroni after adding shrimp. If large shrimp is used, it is best to dice before adding. Put in refrigerator to let flavors meld. Best served cold on a bed of lettuce. Use low fat or fat free products to lighten calories. Add some cayenne pepper or red pepper flakes to give it some heat!
Crispy Shrimp Burgers
Tartar Sauce
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped scallions (green part)
1 1/2 teaspoons chopped parsley
1 1/2 teaspoons creole mustard or whole grain mustard
1 teaspoon minced garlic
1 teaspoon sweet pickle relish
1/8 teaspoon cayenne pepper
In small bowl, combine ingredients.
Refrigerate 1 hour.
4 servings
B-man
Easy Gourmet Scallops and Shrimps
Treat your guests to exotic sweet scallops and succulent shrimp in this upscale yet easy stir-fry. Cooking time can be different so cook between 7 and 15 minutes.
30 minutes total time approx…15 mins prep
B-man
New Orleans Shrimp
1/2 lb. butter
2 dozen jumbo shrimp, shells intact
4 T. black pepper
1/2 C. worcestershire sauce
2 t. salt
2/3 C. ketchup
Melt butter in saucepan and saute shrimp for 5 minutes. Add rest of ingredients and cook on low heat for 7 minutes.
Slow Cooker Jambalaya
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice
Mix all ingredients except shrimp and rice in 3 1/2- to
6-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours (or high
heat setting 3 to 4 hours) or until vegetables are tender.
Stir in shrimp. Cover and cook on low heat setting about
1 hour or until shrimp are pink and firm. Serve jambalaya with rice.
Makes 8 servings
Shrimp chowder with fennel
Peel the shrimp, reserving the shells.
(It is impractical to devein small shrimp, but if you’re using larger ones, do devein them.) Split the shrimp lengthwise in half down the back, cover and refrigerate until needed.
Remove the fronds (lacy top) from the fennel, coarsely chop and reserve for garnish, (cover and refrigerate)
Trim off the tops and tough outer layers of the fennel and coarsely chop, reserve for the stock.
Quarter the fennel bulb lengthwise, cut away the core and cut very thinly across into 1/4- to 1/3-inch slices.
Add 2 tablespoons of the olive oil and the 2 crushed garlic cloves to a 10- or 12-inch high-sided skillet or saute pan and heat over medium-high heat, until the garlic begins to brown.
Add the shrimp shells and saute for 5 minutes, or until the shells turn red and are very aromatic.
Add the fennel trimmings, the wine and the water, bring to a simmer, and simmer for 20 minutes.
Season lightly with salt.
Strain the stock; you should have 3-1/2 cups.
Heat a 4- to 6-quart heavy pot over low heat to medium and cook until the bacon is a crisp golden brown.
Pour off all the fat except 1 tablespoon, leaving the bacon in the pot.
Add the remaining 1 tablespoon olive oil and the chopped garlic and cook for 30 seconds.
Add the onion, sliced fennel, fennel seeds and crushed red pepper (if using) and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and fennel are softened but not browned.
Add the potatoes and reserved shrimp stock.
The stock should just barely cover the potatoes; if it doesn’t, add enough water to cover.
Turn up the heat and bring to a boil.
Cover the pot and cook the potatoes vigorously for about 8 minutes, until they are soft on the outside but still firm in the center.
If the broth hasn’t thickened lightly, mash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
Reduce the heat to medium, add the tomatoes, and simmer for 5 minutes more.
Stir in the shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream.
Let sit for 10 minutes while the shrimp finish their slow cooking.
Taste the chowder and season with black pepper and more salt if needed.
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
Otherwise, let sit at room temperature for up to an hour, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat; don’t let it boil.
Ladle into cups or bowls, making sure the shrimp, fennel, potatoes and bacon are evenly divided.
Sprinkle with the reserved chopped fennel fronds.
note:If you use frozen shrimp, defrost slowly in the refrigerator; this will help to maintain their texture.
1 hour 30 minutes total time (approx.)…30 mins prep
B-man
Shrimp Paella
Shrimp, rice, and diced tomatoes all simmered in chicken broth and gently kissed with the essence of saffron.
Ingredients
0.5 cup uncooked white rice
1.5 cups water
0.5 teaspoon minced garlic
1 pound fresh shrimp, shelled and deveined without tails
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can peeled and diced tomatoes with juice
4 saffron threads
Directions
makes 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
B-man
Cajun Shrimp Soup
This hearty rice and shrimp soup is packed with flavor.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves 6
Directions
Shrimp Creole
This creole has extra sizzle simply by using a hot, smoked Spanish paprika for flavor. If you can’t find it, use ground, smoked chili powder in its place.
Ingredients
1 Tbsp vegetable oil
1 Tbsp all-purpose flour
1 medium celery, stalk, chopped
1 small onion(s), chopped
1 medium garlic clove(s), minced
1 medium bell pepper(s), chopped
14 1/2 oz canned diced tomatoes, drained
2 Tbsp canned tomato paste
1/4 cup wine, red
1 cup fat-free chicken broth
1 bay leaf
1/8 tsp paprika, smoked, hot Spanish variety
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp table salt
1/4 tsp black pepper
1 pound shrimp, peeled and deveined
2 Tbsp scallion(s), minced
1 Tbsp parsley, Italian, fresh, minced
1 Tbsp fresh lemon juice
2 cup cooked rice
Instructions
Heat oil in large skillet. Stir in flour and cook over low heat until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf and seasonings. Bring to a boil; reduce heat to low.
Preparation Time | 45 min
Cooking Time | 20 min
B-man
Shrimp Creole II
This is an excellent dish with lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.
Ingredients
2 cups water
1 cup uncooked rice
2 tablespoons butter
5 carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1.5 cups chopped celery
1 pound fresh mushrooms, sliced
1 zucchini, sliced
1 (16 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 pound cooked shrimp
1 (4 ounce) jar diced pimento peppers, drained
3 teaspoons chili powder
Directions
Serves 8
B-man
SHRIMP WITH COUNTRY MUSTARD SAUCE
Yield: 6 servings
INGREDIENTS
DIRECTIONS
In a large skillet over medium-high heat, heat the oil.
Add the shallots and garlic and saute for 3 minutes.
Add the flour and saute for 1 minute.
Add the broth and wine and cook for 2-3 minutes over
medium heat. Add the milk and lower the heat to medium-low.
Cook until thickened, about 3-4 minutes.
Add the mustard, salt, and pepper and cook 1 minute. Add
the shrimp and cook 1 minute. Garnish with minced parsley.
B-man