Dinner, Recipes, Seafood
Ingredients2 tbsp. butter
1 bunch green onion tops, chopped
2 tbsp. flour
1/2 c. whipping cream
1/4 c. white wine
1 tsp. salt
1 tsp. cayenne pepper
1/4 tsp. Tabasco sauce
1/4 tsp. garlic powder
6 oz. Cheddar cheese, grated
3 oz. Swiss cheese, grated
2 lb. raw shrimp
Preparation:
Boil shrimp; in large pot add brine water, Zatarain’s crab boil, lemon (quartered), onion, garlic, top of celery; bring to rolling boil, add shrimp, return to boil and cook for 3 minutes. Remove from stove and let shrimp sit in water for 20 to 30 minutes. Saute onions and butter in a 2 quart casserole on high 3 minutes in your microwave. Add flour, cream, wine, salt, pepper, Tabasco and garlic. Cook on high 1 1/2 to 2 minutes. Stir cheese into hot mixture until it is melted. Add peeled shrimp that have been cut in half. Cover with wax paper and cook on high 6 minutes. Stir halfway through cooking time.
Dinner, Recipes, Seafood
Ingredients2 lbs. shrimp in shells
6 garlic buds
1 tsp. rosemary
2 whole bay leaves
1 tbsp. oregano
2 oz. olive oil
Lemon juice
2 oz. vermouth
Salt & pepper
Preparation:
Rinse shrimp and marinate for two to four hours in oil, wine, and lemon juice. In Dutch oven or skillet, heat 6 ounces of olive oil. Add the shrimp and spices. Saute on medium heat for 20 minutes or time appropriate to the size of the shrimp. Add 2 ounces more of wine. Turn off heat, allow mixture to soak for ten minutes.
Any, Recipes, Seafood
Ingredients1 lb. margarine or butter
1/2 c. Vidalia onion, finely chopped
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. bitters
1 tbsp. garlic powder
2 tbsp. Lawry’s season salt
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
2 tbsp. wine vinegar
Shrimp
Preparation:
In mixer bowl or food processor beat margarine until light. Add remaining ingredients, except shrimp, and beat until well blended. Store butter in refrigerator and use as needed. For Peppered Shrimp heat 2 tablespoons of the pepper butter in a small frying pan. When it starts to bubble, stir in 6 to 8 medium shrimp that have been peeled and deveined. Stir quickly for 1 to 2 minutes until shrimp are just cooked. Pour into a warm soup plate with the juices in pan and serve with pieces of French bread for dipping sauce.
Appetizer, Recipes, Seafood
Ingredients1 c. Hellmann’s mayonnaise
1/2 c. sour cream
2 tsp. fresh onion, chopped
Juice of half lemon
2 tsp. Worcestershire sauce
1 (6 1/2 oz.) can oily tuna
1 can tiny cocktail shrimp
Preparation:
Mix well and chill. Serve with crackers.
Dinner, Recipes, Seafood
Ingredients6 c. water
2 tbsp. salt
2 tbsp. vinegar
2 bay leaves
1 tsp. mixed pickling spices
2 stalks of celery
2 lbs. fresh or frozen shrimp in shells
COCKTAIL SAUCE:
3/4 c. chili sauce
2 to 4 tbsp. lemon juice
2 to 3 tbsp. horseradish
2 tsp. Worcestershire sauce
1 tsp. grated onion
Few drops Tabasco sauce
Preparation:
Combine water, salt, vinegar, bay leaves, spices and celery; bring to boiling. Add shrimp (in shells, or peeled and cleaned). Cover; heat to boiling, then lower heat and simmer gently until shrimp turn pink, about 5 minutes. Drain. If cooked in shell, peel shrimp; remove vein that runs down back. For appetizer, chill; pass Cocktail Sauce. Makes 4 or 5 servings. Combine ingredients; add salt to taste. Chill. Serve with shrimp. Makes 1 cup.
