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Shrimp Avocado Salad

Ingredients1 sm. avocado, peeled & seeded
1/2 c. buttermilk
3 oz. cream cheese
1 tbsp. lemon juice
1 sm. garlic clove
1/4 tsp. hot pepper sauce
6 c. torn romaine lettuce
1 lb. shrimp
18 cherry tomatoes, halved
4 oz. Swiss cheese, cut in strips

Preparation:
Cube avocado. Place in blender with buttermilk, cream cheese, lemon juice, garlic and hot pepper sauce. Arrange lettuce in a bowl. Arrange shrimp, tomatoes and Swiss cheese on to of Romaine. Sprinkle lightly with salt and pepper. Toss with avocado dressing.

Dill Marinated Shrimp

Ingredients26 – 30 peeled, cooked & deveined shrimp–MARINADE:–1/4 c. salad oil
2 tbsp. dry wine
6 tbsp. fresh lemon juice
1 tsp. dill
Few grains garlic powder
1 drop Tabasco
1/4 tsp. salt
1 1/2 tsp. chopped chives

Preparation:
Cook shrimp. Combine marinade. Add shrimp and marinate for 8 hours. Drain and serve.

San Juan Shrimp Boat

Ingredients2 lg. ripe avocados
Lemon juice
2 med. tomatoes
1 tsp. sugar
1/2 tsp. salt
Pepper to taste
1/8 tsp. ground turmeric
1 tsp. chopped parsley
2 green onions, minced
Sprig fresh mint, chopped fine
1/2 tsp. cider vinegar
1/2 tsp. water
Dash of cayenne pepper

Preparation:
Halve avocado and remove seeds. Scoop out pulp and dice. Put shell with lemon juice and set aside. Peel and chop tomatoes. Mix all remaining ingredients except shrimp and watercress. Pour over tomato and avocado pieces, mix carefully. Fold in shrimp. Pile mixture in avocado shells, top with water cress, sprigs and chill. Makes 4 servings.

Shrimp Butter

Ingredients1 1/2 lbs. shrimp, cooked and cut into sm. pieces1 stick real butter (soft)
5 heaping tbsp. real mayonnaise
Dash Worcestershire
Garlic powder to taste
Onion powder to taste

Preparation:
Blend: Fold in shrimp and refrigerate. Serve in a bowl set inside a larger bowl with ice to maintain chilled butter. Serve with favorite crackers.

Shrimp Sandwich with Terragon Butter

Ingredients4 tbsp. unsalted butter
1 tbsp. fresh or 1 tsp. dried tarragon
24 marble (rye & pumpernickel) cocktail rounds of bread
48 thin red radish slices
24 cooked lg. shrimps, halved lengthwise
24 tiny sprigs of fresh dill

Preparation:
Bring the butter to room temperature and mix well with the tarragon. Spread 1/2 teaspoons of butter mixture on one side of each cocktail round. Lay 2 radish slices on top of buttered bread. Cover with 2 shrimp halves, cut side down; garnish each with a dill sprig. Yield: 24 sandwiches.

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