Preparation:
Mix well and chill. Serve with crackers.
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.
Preparation:
Combine all ingredients and let set, 1 hour to blend all flavors. Place teaspoon of filling in center of Wonton skin, fold in “pocket form” seal with a small amount of water. Cover with a damp towel. Deep fry a few at a time until golden brown, about 2 1/2 minutes. Drain on paper towels. Wontons can be fried and frozen to reheat. Preheat oven to 350 degrees. Place on cookie sheet and heat.
Preparation:
Peel and devein shrimp. Mince the garlic and chop scallion. Squeeze 2 tablespoons juice from lemon. Heat butter and oil in a large frying pan over medium heat. Add the shrimp, garlic and 1 teaspoon salt. Saute, stirring until shrimp turns pink (3-4 minutes). Stir in lemon juice and scallions. Sprinkle with parsley and serve. 4 servings.
Preparation:
Add all ingredients together except crabmeat, shrimp and butter. Cook for 30 minutes. Cook crabmeat and butter together for 17 minutes. Add bay shrimp to crabmeat and cook for another 3 minutes, Add everything together and cook over low heat for 30 minutes.