Dinner, Recipes, Seafood
Ingredients2 tbsp. butter, melted
1 3/4 tbsp. flour
1 c. cream
3 tbsp. ketchup
3/4 tbsp. Worcestershire sauce
2 sm. cans shrimp
Salt, paprika, cayenne
2 tbsp. Sherry
Preparation:
Melt butter, stir in until blended 1 3/4 tablespoons flour, stir in slowly 1 cup cream. When sauce is thick stir in 3 tablespoons ketchup and 3/4 tablespoon Worcestershire sauce. Add 2 small cans of shrimp. Stir until well heated. Season with salt, paprika and cayenne. Immediately before serving add 2 tablespoons sherry. Serve over toast points.
Dinner, Recipes, Seafood
Ingredients1 1/2 lb. lg. shrimp (in shell)
2 cloves garlic
1 scallion
1 lemon
1 tbsp. butter
2 tbsp. olive oil
Salt
2 tbsp. chopped fresh parsley
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.
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.
Dinner, Recipes, Seafood
Ingredients1/2 c. vegetable oil
1/4 c. soy sauce
1 tsp. freshly grated lemon peel
1/4 c. fresh lemon juice
1/4 c. fresh parsley
2 tbsp. each Worcestershire sauce and red wine vinegar
1 tbsp. dry mustard
1/2 tbsp. paprika
1/2 tbsp. minced garlic
1/4 tsp. ground red pepper
Preparation:
Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.
Dinner, Recipes, Seafood
Ingredients2 onions
4 tomatoes
7 c. water
10 okra
2 bay leaves
3 sprigs parsley
1 1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. chili peppers
4 tbsp. butter
1 lb. lump crabmeat
1 lb. bay shrimp
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.
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.
