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.
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 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 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.
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.
