Seafood

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Shrimp Butter

[expand title=’Ingredients’]1 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[/expand]

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.

Biloxi-Style Shrimp

[expand title=’Ingredients’]1 bag shrimp and crab boil
2 (12 oz.) cans beer or water
1 tbsp. Tabasco sauce
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
Pepper to taste
3 tbsp. fresh lemon or lime juice
5 lb. fresh med. shrimp, shelled and
deveined
1 c. unsalted butter, melted[/expand]

Preparation:
Bring spice bag to boil in beer or water in large saucepan. Add the Tabasco and Worcestershire sauces, salt, garlic powder, pepper and lemon-lime juice. Simmer for 10 minutes to blend flavors. Arrange shrimp in an oven-proof casserole. Pour liquid over them. Pour melted butter over all. Bake at 350 degrees for 15 minutes, stirring twice. Yield: 20 appetizer servings.

Hot Spicy Shrimp Dip

[expand title=’Ingredients’]2 (8 oz.) pkgs. cream cheese
1 (8 oz.) pkg. frozen sm. shrimp
1 sm. onion, chopped
1 lg. tomato, chopped
1/2 tsp. garlic salt
2-4 jalapeno peppers, diced[/expand]

Preparation:
In top of double boiler melt cream cheese. Cook shrimp according to package, drain and dice. Add shrimp and all ingredients to melted cheese. Use 2 whole jalapenos to start. Cook slow on low in double boiler for 40 minutes, at least for flavor to develop. Taste. Add dash salt, more garlic salt and jalapenos if desired. Good for freezing. Recipe can be doubled. Always use double boiler. If too thick thin with milk. Serve with chips.

Marinated Spiced Shrimp with Mushrooms

[expand title=’Ingredients’]3 lb. shrimp, cooked, peeled and
deveined
2 lb. mushrooms
1 c. vegetable oil
1 c. vinegar
4 onions, sliced
10 bay leaves, whole
2 tbsp. sugar
4 tbsp. whole allspice
2 cloves garlic, crushed
1/4 tsp. savory
1/4 tsp. basil
1/4 tsp. Thyme[/expand]

Preparation:
Combine all ingredients and marinate, covered, in refrigerator. It is best if prepared a day or two ahead of time. Serve with cocktail picks as hors d’oeuvres, or as a first course, served on a bed of lettuce, or in scallop shells. Makes 20-25 servings.

Fried Shrimp and Walnuts

[expand title=’Ingredients’]1/2 to 1 lb. of shrimp
3/4 c. walnut halves
1 tbsp. sesame seeds (optional)
1 tbsp. oil
2 tbsp. dark soy sauce
2 tbsp. honey
Dash of Tabasco (optional)[/expand]

Preparation:
This is quick (2 minutes), so prepare up front! Mix soy sauce and honey in a cup. Shell shrimp. Heat oil in a pan or wok to near smoking heat. Put in walnuts and sesame seed. When these start to brown (and smell good) throw in the shrimp and cook these to complete pinkness. Pour in the honey, soy mixture and stir the whole thoroughly to coat everything. Serve immediately, with rice.

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