Any, Recipes, Seafood
Ingredients2 1/2 lb. shrimp, shelled, cooked in boiling salt water just until they turn pink
1/2 c. chopped parsley
1/2 c. shallots
1/2 c. tarragon vinegar
1/2 c. red wine vinegar
1/2 c. olive oil
4 tbsp. Dijon mustard
2 tsp. crushed red pepper
Freshly ground black pepper to taste
Preparation:
Drain shrimp and transfer to large bowl. Mix remaining ingredients and pour over warm shrimp mixing well to coat. Cover and refrigerate.
Any, Recipes, Salad
Ingredients2 c. cleaned, cooked shrimp
1 lg. tomato, cut in wedges
2 tbsp. minced green onions
1/3 c. tomato style French dressing
1 can (1 lb. 4 oz.) pineapple chunks
3/4 c. sliced celery
1/2 c. sliced, peeled cucumber
Crisp salad greens
Preparation:
Combine shrimp, tomato and onions in large bowl. Pour dressing over all. Cover and refrigerate for 1 hour. Drain pineapple well. Toss pineapple chunks, celery and cucumber slices with shrimp mixture. Serve on crisp salad greens. Makes 4-6 servings.
Any, Recipes, Seafood
Ingredients1 slice fresh white bread
2 tbsp. cold chicken stock
1 lb. raw shrimp
2 oz. fresh pork fat
4 water chestnuts, finely chopped
1 tsp. salt
1/2 tsp. finely chopped fresh ginger
1 egg yolk
1 egg white
3 c. oil
Preparation:
1. Trim crust from bread and tear bread into small pieces. Place in bowl and sprinkle with stock or water. 2. Shell and devein shrimp. Wash and pat dry. Chop shrimp and pork fat together until they form a smooth paste. 3. Combine bread, shrimp mix, water chestnuts, salt, ginger and egg yolk and mix thoroughly. Beat egg white to a froth with fork and stir into shrimp mix. 4. Have shrimp mix, a bowl of cold water, a baking pan lined with double thickness of paper towels and oil within easy reach. To cook: Preheat oven to lowest setting. Pour 3 cups oil into 12 inch wok or large deep fryer and heat until haze forms above it or it reaches 350 degrees on thermometer. Take a handful of the shrimp mix and squeeze fingers into a fist, forcing the mixture up between thumb and forefinger. When it forms balls about the size of a walnut, use a spoon to scopp off the ball and drop it into the hot oil. Repeat until you have made 6 to 8 balls, dipping the spoon into the cold water to prevent sticking. Turn the balls with a slotted spoon to keep them apart as they fry. They should become golden in 2 to 3 minutes. Transfer balls to paper lined baking dish to drain and keep warm in the oven while frying the rest. Transfer balls to heated platter and serve.
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.
Any, Beverage, Recipes
Ingredients1/2 med. banana
1/2 low fat milk
1 1/2 tsp. chocolate syrup
1/2 tsp. vanilla
4 ice cubes
Preparation:
Blend all except ice cubes on high until blended. Add ice cubes one at a time.
Any, Recipes, Seafood
Ingredients1 lb. crab meat, fresh or canned
2/3 c. mayonnaise
1/8 tsp. Cayenne
Preparation:
Mix together and arrange on lettuce leaf. Garnish with tomato and cucumber and Avacado and black olives. Sprinkle with paprika.
