Shrimp Recipes

[b-man]

Stuffed Shrimp Enbrochette
like Joe’s Crab Shack’s®

Serves: 4
Prep. Time: 0:45

20 jumbo raw shrimp - peeled, deveined
1/2 cup Seafood Stuffing like Joe’s Crab Shack’s® (recipe follows)
10 jalapeno slices - halved
2 slices Monterey jack cheese - cut into 20 equal-size pieces
1 Lb. raw thin-sliced bacon

-Slice shrimp down the middle of the opposite side you deveined.
-Lay shrimp cut side up and press 1 tsp. prepared stuffing into each shrimp cut.
-Place a jalapeno slice half over the stuffing on each shrimp.
-Place a piece of cheese over the jalapeno on each shrimp.
-Wrap each stuffed shrimp in a strip of bacon.
-Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
-Deep-fry shrimp in 400 degree oil until bacon is browned OR grill shrimp over a high flame, turning once, until bacon is browned OR broil shrimp, turning once, until bacon is browned.

Seafood Stuffing
like Joe’s Crab Shack’s®

Serves: 8
Prep. Time: 0:25

1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 Tbls. minced garlic
1/2 lb. pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base - see Notes, below
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat

-Sauté celery, onion, and garlic in margarine for until translucent.
-Add pollock and cook for 5-7 minutes.
-Add shrimp and cook for 2 minutes.
-Drain most (but not all) of liquid from pan.
-Stir in shrimp base and peppers.
-Fold in croutons and breadcrumbs.
-Fold in crab meat.

Notes: Shrimp base is a thick, paste-like bouillon that can be found in the supermarket next to the bouillon and granules. If you can’t find it, use chicken soup base OR 2 tsp. chicken bouillon granules.

Joe’s uses this mix in many of their other dishes:

Crab Balls: Roll stuffing into 1" balls, roll in flour, and deep-fry until brown.

Crab Stuffed Shrimp: Peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 Tbls. stuffing into each shrimp cut, brush with melted butter, and bake in a 375 degree oven for 15-20 minutes or until browned.
Enjoy
B-man

[b-man]

Shrimp and Dill Sauce in Artichoke Cups

Ingredients:

4 large heavy artichokes
lemon wedges
1 1/2 cups water
1/2 pound medium shrimp, peeled and deveined
8 ounces plain yogurt
2 tablespoons minced fresh dill
2 tablespoons Dijon mustard
1/2 teaspoon grated lemon rind
1/8 teaspoon pepper
minced fresh dill (optional)

Preparation:

Wash artichokes. Cut off stem ends and trim about 1 inch from top of each artichoke and about a fourth of outer leaves. Rub top of artichoke and trimmed leaves with a lemon wedge. Wrap in wax paper and microwave until tender and an inner leaf releases when gently pulled upon (approximately 6 minutes rotating once during the process).

Place upside down on a rack to cool. Gently spread center leaves apart and remove the choke with a spoon and discard. Chill if desired.

Bring 1 1/2 cups water to a boil in a saucepan. Add shrimp. Reduce heat and cook 3 minutes, drain well and rinse with cold water. Chill and set aside.

Combine yogurt and next 4 ingredients in a small bowl. Stir well. Spoon 1/4 cup yogurt mixture into the center of each artichoke. Arrange shrimp around upper edge of each artichoke, hanging over. Garnish with additional dill.

B-man

[b-man]

Creamy Basil Shrimp

1 pound large shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup olive oil
1/4 cup butter
1 cup cream
1/4 cup fresh basil, chopped
1 Tbsp. cream sherry
Parmesan cheese, grated
Angel hair pasta

Saute shrimp and garlic in the olive oil until shrimp turns pink. Add butter, cream, basil and sherry and simmer for several minutes. Serve over angel hair pasta and top with Parmesan cheese.

Health concious alternative: Use fat free Half and Half in place of the cream.

Easy Garlic Bread

1 loaf French Bread
1/4 cup butter
2 cloves garlic, minced
3 Tbsp. fresh parsley, chopped
Parmesan cheese, grated

Slice the loaf of bread in half lengthwise. Saute garlic in the butter; add fresh parsley. Pour this mixture over the bread and sprinkle with Parmesan cheese. Bake in a 400 degree oven for about 10 minutes or until lightly brown.
B-man

[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

[b-man]

Bourbon Shrimp Flambé

Ingredients
1/4 cup unsalted butter
1 pound shrimp, peeled and deveined
1/4 cup bourbon
1/4 cup half-and-half or whipping cream
1 teaspoon tomato paste
1 tablespoon lemon juice
Salt and freshly ground pepper
1/4 cup minced chives
Salted, toasted pecans, for garnish (optional)

Instructions
In a long-handled saute pan, melt butter, add shrimp and saute 1 minute. Add bourbon and use a long-handled match to ignite the mixture, shaking the pan until the flame dies down.

With slotted spoon, remove shrimp to a warm platter. Add half-and-half and tomato paste to pan. Bring mixture to a boil and reduce until it is thickened and coats the back of a spoon. Add lemon juice.

Season to taste with salt and pepper.

Return shrimp to pan to reheat. Add chives just before serving.

Garnish with salted, toasted pecans, if desired. Serve with wild rice.

Yield: 4 servings

B-man

[b-man]

Pasta with Mushroom and Shrimp Sauce (Pasta Mari e Monti)

Ingredients
3 Tbsp extra-virgin olive oil
3 Tbsp butter
1 garlic clove, very finely chopped
5 ounces (140 gr) fresh cremini mushrooms, sliced (see note below)
2 Tbsp Italian parsley, chopped
Salt and pepper
1/2 pound (225 gr) raw shrimps, shelled and deveined
1/2 cup (120 cc) heavy cream
1 box or 1/2 pound (225 gr) dry fettuccine noodles

Instructions
In a skillet, pour the oil, and add 2 tablespoons of the butter and the garlic. Turn heat to medium. Before the garlic begins coloring a very pale brown, add the mushrooms and half of the parsley. Stir and cook for about 2 to 3 minutes. Add salt and pepper.

Stir in the shrimps and cook for about 3 minutes. Add the cream, and turn the heat off.

Cook the pasta in abundant salt water following manufacturer’s instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked). Drain the pasta very well, pour it into the skillet over the sauce, turn heat to medium-high, and saute for about 2 minutes.

Remove the skillet from the heat before the sauce becomes too thick on the pasta.

Transfer to a bowl, top with the rest of the parsley, toss, and serve immediately.

Notes: For the best results, fresh porcini mushrooms should be used. Dried porcini soaked in warm water are a good substitute. If porcini are unavailable, any kind of fresh mushrooms can be used.

Yield: 4 servings

B-man

[b-man]

Shrimp Marinara

1 pound shrimp, fresh or frozen
2 tablespoons vegetable oil
1/4 cup chopped celery
1/4 teaspoon garlic salt
1 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon sugar
1/2 teaspoon basil
2 tablespoons chopped parsley
3 1/2 cups canned tomatoes

Fluffy rice
Shell and clean shrimp. Set aside. Heat oil in large skillet over medium to medium high heat. Add celery and cook until tender. Add next 8
ingredients. Cook over low heat until liquid is reduced and mixture is slightly thickened, about 30
minutes. Add uncooked shrimp to skillet. Cover and cook for 3 to 5 minutes, depending on size of
shrimp.
Serve with fluffy hot rice.

Yields 4 servings.

B-man

[b-man]

Shrimp Elegant

3 tablespoons butter or margarine
1/3 cup finely chopped onion
1 garlic clove, minced
1 small can sliced mushrooms, drained
1/2 cup chopped green bell pepper
1 pound Booth® Peeled and De−veined Shrimp, frozen
1 (10 1/2 ounce) can condensed Cheddar cheese soup
1/3 cup half−and−half
1/4 cup dry sherry
Melt butter in large saucepan; sauté onion, garlic, mushrooms and green bell pepper until tender but
not brown, about 5 minutes. Add shrimp and sauté another 5 to 7 minutes. Drain off liquid. Stir in
soup; gradually blend in half and half and wine. Cook, stirring occasionally until heated through.
Serve over rice or your favorite pasta noodles.

B-man

[b-man]

Outa Sight Shrimp

4 pounds unpeeled, large fresh shrimp or 6 pound shrimp with heads on
1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 tablespoons Creole seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
French bread

Spread shrimp in a shallow, aluminum foil−lined broiler pan.
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and
pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes.
Bake, uncovered, at 400 degrees F for 20 minutes; turn once.
Serve with bread, green salad and corn on the cob for a complete meal.

Cook’s Notes: Always cook the shrimp in the sauce.
Offer plenty of napkins, paper towels, or, if you have them, bibs.
B-man

[b-man]

Killer Shrimp

2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low−sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread (for dipping)
Partially break up the rosemary, thyme, and fennel seed with fingers or mortar and pestle.
Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then add
wine. Continue to simmer for a total cooking time of no more than 2 hours.
Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes.
Each bowl should contain an equal serving of shrimp and a lot of broth, which should almost completely cover
the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.

Yields 4 servings.
B-man

[b-man]

Grilled Shrimp in Apricot Hoisin Sesame Glaze

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Glaze
1 tablespoon olive oil
2 tablespoons fresh minced garlic
1/4 cup sesame seeds
1 tablespoon fresh minced ginger root
1 cup apricot preserves
8 ounces hoisin sauce

Shrimp
2 pounds large cleaned fresh shrimp (peeled and deveined)
2 tablespoons fresh minced garlic
1/8 cup soy sauce
2 tablespoons extra virgin olive oil
Heat oil in heavy saucepan over medium high heat and sauté garlic, sesame seeds and ginger for 2
minutes. Stir in apricot preserves and hoisin. Reduce heat to medium Bring to simmer and reduce heat
to keep warm.
Toss shrimp with garlic, soy sauce and oil. Marinate up to 4 hours. Skewer shrimp and grill over hot
coals until just done, about 2 minutes per side. Remove shrimp from skewers to heatproof bowl and
pour glaze over. Toss to coat.
Serve warm or cold.

Serves 8

B-man

[b-man]

Garlic Rum Shrimp

3 pounds large shrimp, peeled and deveined
Salt, to taste
Tabasco sauce, to taste
1/2 cup light rum
Juice of 1 lime
1 tablespoon Worcestershire sauce
1/2 teaspoon cumin
1/4 cup (1/2 stick) butter
1/2 cup Spanish olive oil
5 cloves chopped garlic
1/4 cup bread crumbs
2 tablespoons fresh parsley, chopped

In bowl, season shrimp with salt and Tabasco.
In smaller bowl, combine rum, lime juice, Worcestershire sauce and cumin. Blend with shrimp,
refrigerate and marinate at least 1 hour.
In a small saucepan, combine butter and oil. When butter begins to get foamy, add garlic. Sauté for 2
minutes. Set aside.
Transfer shrimp with marinade to dish (putting shrimp in single layer), top with garlic sauce and
bread crumbs. Broil (up to 10 minutes). Garnish with fresh parsley if desired.

B-man

[b-man]

Flaming Shrimp

1 pound cleaned, de−veined shrimp, with
tail shells left on
1/4 pound butter
1 tablespoon parsley
1 fresh lemon, sliced very thin
Fresh coarsely−ground pepper
1/4 cup rum
3 cloves garlic, minced

Melt butter in a saucepan, chafing dish or electric skillet, depending on whether to be cooked at the
table or on the stove. Add garlic to butter and sauté slightly to extract some of the garlic flavor. Add
parsley. Add rum and bring mixture up to a slow simmer. Drop well drained shrimp, preferably at
room temperature, into the mixture and cook fairly rapidly. The best way to judge when the shrimp is
cooked is when the tail shell becomes bright red and the shrimp curl into a “C” and are quite firm.
This usually takes about 4 to 5 minutes.
At this point, quickly stir in the lemon slices, and season to taste with coarsely ground pepper. Sprinkle
with 1/4 cup 180 proof rum and ignite for presentation.

B-man

[b-man]

Coconut Tempura Shrimp

2/3 cup flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice−cold soda water
Salt
1 pound large shrimp, peeled, deveined, and tail on
Creole seasoning
1 jar mango chutney
1 plantain
1 tablespoon cilantro, finely chopped

Preheat the fryer.
In a medium−size mixing bowl, combine the flour, cornstarch, egg, coconut, and soda water. Mix well
to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of
the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches
until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole
seasoning.
Peel the plantains. Slice the plantains thinly, lengthwise. Fry them until golden brown. Remove and
drain on paper towels. Season with Creole seasoning.
Mound some mango chutney in the center of each plate. Lay the shrimp around the chutney. Garnish
with fried plantains and cilantro.

B-man

[b-man]

Buffalo−Style Shrimp

1/3 cup RedHot Sauce
1/3 cup butter or margarine, melted
1 pound large shrimp, peeled and deveined
2 ribs celery, cut into chunks
Blue cheese salad dressing
French bread
Combine RedHot sauce and butter. Thread shrimp and celery on metal skewers. Place in shallow dish.
Pour 1/3 cup RedHot mixture over shrimp kabobs. Cover and refrigerate for 30 minutes.
Grill or broil shrimp until they turn pink. Heat remaining RedHot mixture; pour over shrimp and
celery.
Serve with blue cheese salad dressing and crusty French bread.

Serves 4.
B-man

[b-man]

Beer Batter Shrimp

1 pound large raw shrimp
1 cup flour
1/2 teaspoon lemon pepper seasoning
1 egg
3/4 cup beer
(deep fryer or skillet with oil for frying)

Let opened beer stand for a few minutes or it will foam up when added to mixture. Shell and clean devein)
shrimp and split partially down back. Open and flatten slightly. Lightly mix flour, seasoning, egg and
beer to a medium batter. Don’t over−mix. Dip shrimp in batter and then deep fry at 375 degrees F
until lightly browned.
Drain and serve with favorite seafood sauce.

B-man

[b-man]

Batter−Fried Shrimp

2 eggs
1/2 cup milk
1 cup all−purpose flour, stirred before measuring
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vegetable oil
2 pounds fresh or frozen whole shrimp
Oil (for deep−fat frying)
Choice of sauces (following)

Beat together eggs and milk until frothy. Sift together flour, baking powder and salt. Add to egg
mixture; add oil and beat until mixture is smooth and well blended. Set aside.
Remove shells from shrimp, leaving tails on. If shrimp are frozen, remove shells under running cold
water. Cut partway through lengthwise along outside curve. Lift out vein; wash shrimp and flatten so
they stay open. Drain well on paper towels.
Place enough oil or shortening to more than cover shrimp in a deep−fat fryer or kettle and heat to 375
degrees F. Dip shrimp into batter, one at a time, and fry, a few at a time, about 4 minutes, or until
golden brown and puffy. Drain on paper towels.
Serve immediately with choice of sauces.

Orange Sauce
1 cup Smucker’s Sweet Orange Marmalade
1 clove garlic
1 piece whole ginger root or
1/2 teaspoon ground ginger
In a saucepan, combine all ingredients and cook over low heat, stirring constantly, until mixture
bubbles. Remove garlic and ginger root.
Makes about 1 cup.

Grape−Horseradish Sauce
1 cup Smucker’s Grape Jelly
1 tablespoon prepared horseradish
1/4 cup catsup
Combine all ingredients.

Plum Hot Sauce
1 cup Smucker’s Plum Preserves
1 to 2 cloves garlic, very finely minced
2 teaspoon soy sauce
1/4 teaspoon pepper
In a saucepan, combine all ingredients and cook over low heat, stirring occasionally, at least 5 minutes,

B-man

[b-man]

Baked Stuffed Shrimp

24 jumbo shrimp
1 medium onion, minced
1 green pepper, chopped
6 tablespoons butter, divided
1 cup fresh crab meat or 1 (7 1/2 ounce) can
1 teaspoon dry mustard
Paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons mayonnaise
2 tablespoons flour
1 cup milk
1 tablespoon sherry wine, or more
Grated Parmesan cheese

Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Sauté onion
and pepper in 4 tablespoons of the butter until soft but not brown. Add the crab meat, dry mustard,
Worcestershire sauce, salt and mayonnaise. Set aside.
Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture
along with the sherry. Mix well; stuff the butterflied shrimp with the crab meat and dot with extra
butter. Sprinkle lightly with Parmesan cheese and paprika. Arrange in shallow baking pan and bake at
350 degrees F for 25 to 30 minutes.

Serves 4 to 6.
b_man

[b-man]

Fajita Shrimp Kabobs

2 teaspoons lime juice
2 teaspoons vegetable oil
1 teaspoon minced fresh cilantro
3/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon Tabasco sauce
1 1/4 pounds large shrimp, peeled and deveined
1 large yellow or red pepper, cored, seeded
and cut into 1−inch squares
8 small (6− to 7−inch) flour tortillas, warmed
Cilantro sprigs, for garnish
1 large tomato, seeded and diced

Combine the lime juice, oil, minced cilantro, cumin, salt and Tabasco, in a large bowl. Add the peeled
shrimp and mix well; set aside.
Adjust the oven rack so it is 4 to 5 inches from the broiler element and preheat the broiler. Alternate
the shrimp and pepper squares on eight 6 to 8 inch skewers. Place the skewers on a lightly oiled broiler
pan and brush the remaining marinade over. Broil until the shrimp are pink and cooked through,
turning once, about 2 1/2 minutes per side.
Serve with warm tortillas, cilantro sprigs and diced tomato if desired.
B-man

[b-man]

Honey−Thyme Grilled Shrimp

Roasted Garlic Marinade
2 pounds fresh or frozen uncooked large shrimp in shells
1 medium red bell pepper, cut into 1−inch squares and blanched
1 medium yellow bell pepper, cut into 1−inch squares and blanched
1 medium red onion, cut into quarters and separated into chunks

Prepare Roasted Garlic Marinade (recipe follows).
Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise
down back of each shrimp; wash out vein.
Pour 1/2 cup of the marinade into small resealable plastic bag; seal bag and refrigerate until serving.
Pour remaining marinade into large resealable plastic bag. Add shrimp, bell peppers and onion,
turning to coat with marinade. Seal bag and refrigerate at least 2 hours but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove shrimp and
vegetables from marinade; drain well. Discard marinade. Thread shrimp and vegetables alternately on
each of six 15−inch metal skewers, leaving space between each.
Grill kabobs uncovered 4 to 6 inches from HOT heat 7 to 10 minutes, turning once, until shrimp are
pink and firm. Place kabobs on serving tray. Cut a tiny corner from small plastic bag of reserved
marinade, using scissors. Drizzle marinade over shrimp and vegetables.
Yield: 6 servings.

Roasted Garlic Marinade
1 medium bulb garlic
1/3 cup olive or vegetable oil
2/3 cup orange juice
1/4 cup spicy honey mustard
3 tablespoons honey
3/4 teaspoon dried thyme leaves, crushed

Preheat oven to 375 degrees F.
Cut one−third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle
with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic
and remaining ingredients in blender. Cover and blend on high speed until smooth. Makes about 1 1/2
cups.
B-man