Dinner, Recipes, Seafood
Ingredients1 lb. med. shrimp in shells, uncooked
1/4 c. butter or margarine
1/4 c. vegetable oil
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. barbecue sauce
1 bay leaf, crumbled
1 garlic clove, crushed
1/2 tsp. dried basil leaves
1/2 tsp. dried rosemary leaves
1/2 tsp. Paprika
Preparation:
Butterfly shrimp by cutting lengthwise down back, not cutting all the way through. Do not remove shell. In a large skillet, melt butter or margarine; add shrimp. Saute’ 3 to 4 minutes, stirring occasionally. Cover and let stand about five minutes. Spoon shrimp and sauce into a large serving bowl. Makes 35 to 40 appetizer servings.
Dinner, Recipes, Seafood
Ingredients5 lbs. shrimp (in shell)
1 lb. melted oleo
4 tbsp. chili sauce
10 pods garlic
Salt
Red pepper
Oregano
Lemon slices
1 beer
Preparation:
Wash shrimp thoroughly and put in a long baking dish, place them in about 2 deep. Sprinkle liberally with salt, red pepper and oregano. Pour on melted oleo to which you have added the chili sauce. Mix well. Pour 1 can beer over top and mix all together. Stick garlic pods hit and miss through the mixture, sticking down into the shrimp. Then lay lemon slices on top. Let shrimp marinate 2-3 hours before baking. Bake at 350 degrees for 30 minutes and serve in bowls with the juice, using French bread to dunk into the juice.
Dinner, Recipes, Seafood
Ingredients1 1/2 lbs. med. or lg. shrimp
3 cloves garlic, minced
1/2 tsp. dried oregano
4-5 tbsp. fresh bread crumbs
1/2 c. olive oil
2 tbsp. chopped fresh parsley
1/2 tsp. dried red pepper flakes
Salt and pepper to taste
Preparation:
Preheat broiler. Shell and devein shrimp. Combine rest of ingredients in a large bowl. Add the shrimp and toss to coat. Arrange shrimp in single layer in a flat pan with a rim. Position 4-inches from heat and broil about 5 minutes, until shrimp turn pink and brown around edges. Baste with sauce in pan and serve.
Dinner, Recipes, Seafood
Ingredients1 lb. shrimp (lg. in shell)
1 stick butter
1 tbsp. sesame seed
1/4 c. soy sauce
2 tbsp. sherry
1 clove garlic
Preparation:
Melt butter in large frying pan. Add all other ingredients. Cook until shrimp is pink.
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 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.
