Dinner, Recipes, Seafood
Ingredients24 lg. shrimp
1/2 c. lemon juice
1/2 c. vegetable oil
1 tbsp. chopped parsley
2 cloves minced garlic
2 tsp. lemon rind
2 tsp. dry mustard
1/4 tsp. cayenne pepper
Pinch black pepper
Preparation:
Peel shrimp, leaving on tails and devein. Put in plastic bag and set in bowl. Stir remaining ingredients; pour over shrimp and close bag tightly. Squeeze gently to coat shrimp. Refrigerate 30 minutes. Remove shrimp reserving marinade. Thread each shrimp onto soaked wooden or metal skewer, pushing skewer through shrimp near each end, leaving center free. Cook shrimp on greased grill over medium hot coals or medium setting, brushing oven with marinade for 2 minutes each side or until pink and firm to touch. Makes 8 servings.
Dinner, Recipes, Seafood
Ingredients1 pkg. Wonton skins
1/2 lb. fresh ground pork
3/4 lb. fresh shrimp shelled, deveined, minced
4 dried mushrooms, soaked to soften and minced
8 water chestnuts, minced
2 scallions finely chopped
2 tbsp. soy sauce
1 lg. egg beaten
1 tbsp. sherry
1 tsp. sesame oil
1 tbsp. Cornstarch
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.
Dinner, Recipes, Seafood
Ingredients1 c. (8 oz.) lite Wishbone Italian Dressing
1/2 c. sherry
4 med. shallots, peeled and halved*
3 med. green onions, cut into pieces
1 (2 inch) piece fresh ginger, peeled and cut into pieces**
1 tsp. soy sauce
1 tsp. lemon juice
1 lb. uncooked lg. shrimp, cleaned (keep tails on)
Preparation:
Low Cholesterol. Makes about 2 dozen appetizers. In food processor or blender, puree all ingredients except shrimp. In large shallow baking dish, combine dressing mixture with shrimp. Cover and marinate in refrigerator, stirring occasionally, at least 3 hours. Remove shrimp and marinade to large shallow baking pan or aluminum-foil-lined broiler rack. Broil Shrimp with marinade, turning once, 10 minutes or until done. Serve remaining marinade with shrimp. Garnish as desired. *Substitution: Use 1/3 medium onion, cut into pieces. **Substitution: Use 1 teaspoon ground ginger.
Dinner, Recipes, Seafood
Ingredients2 lbs. lg. or extra lg. raw shrimp in
shells
Salt
Garlic powder
Paprika
Black pepper
1/2 lb. butter or oleo
Preparation:
Wash shrimp well and drain. Place shrimp flat in oven proof dish or pan. Season with salt, garlic powder, paprika and cover with plenty of black pepper. Dab shrimp with 1/2 pound butter or oleo. Place in heated oven, 400 degrees for 15 minutes. Turn shrimp and re-season. DO NOT add oleo or butter. Leave in oven 15 additional minutes. Serve with French bread to dip into butter mixture. Serves 2 to 6.
Dinner, Recipes, Seafood
Ingredients12″ metal skewers or wooden skewers, soaked
Large shrimp
Bacon
SAUCE:
1 (16 oz.) jar Cattleman’s or Bulls
Eye BBQ Sauce
6 tbsp. Worcestershire sauce
6 tbsp. Horseradish
Preparation:
Combine sauce ingredients. Wrap shrimp in bacon starting at tail. Thread on skewer, about 5 per skewer. Grill over medium flame, brushing with sauce and turning often. Cook until shrimp are bright pink and bacon is crisp.
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.
