Appetizer, Recipes, Seafood
Ingredients1 lb. lg. shrimp, shelled with tails intact
1 extra lg. egg
6 tbsp. milk
1 tbsp. brown sugar
1/2 c. all purpose flour
1/2 tsp. salt
4 oz. (1 1/3 c.) unsweetened shredded coconut
Vegetable oil for frying
Preparation:
Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread cocnut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer.
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.
Appetizer, Recipes, Seafood
Ingredients1 lg. green cabbage, hollowed
2 tbsp. peanut oil
1 lb. raw shrimp
1 c. sherry vinigrette
1/2 lb. snow peas
VINIGERETTE:
1 tbsp. Dijon mustard
1/4 c. sherry wine vinegar
1 c. olive oil
1 tsp. dill weed
Freshly ground black pepper
Preparation:
Place oil in skillet and saute shrimp until they turn pink, approximately 5 minutes. Remove shrimp from skillet to bowl or ziplock bag. Add vinegrette and marinate one hour or longer. Meanwhile, trim snow peas and boil in salted water for 2 minutes. Drain and immediately plunge into bowl of ice water for brilliant green color. After shrimp have marinated, remove from vinegrette. Wrap a snow pea around each shrimp, securing with cocktail pick. Fill inside of hollowed cabbage and arrange over outside of cabbage as well.
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.
Appetizer, Recipes, Seafood
Ingredients1 c. water
1 c. flour
1/2 c. butter
4 eggs3 cans broken shrimp
2 stalks, chopped celery
Grated onion, to taste
3 hard boiled eggs
Pepper, to taste
Lemon juice (sprinkle shrimp)
Preparation:
Heat oven to 400 degrees. Heat water and butter to rolling boil in a large sauce pan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy. Drop dough by slightly rounded small teaspoonfuls onto ungreased cookie sheets. Bake about 25 minutes or until puffed golden brown and dry. Remove puffs to wire rack, cool slowly away from draft. Cut and fill with shrimp filling. Mix all ingredients with Miracle Whip.
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.
