Appetizer, Recipes, Seafood
Ingredients3 lb. shrimp, cooked, peeled and
deveined
2 lb. mushrooms
1 c. vegetable oil
1 c. vinegar
4 onions, sliced
10 bay leaves, whole
2 tbsp. sugar
4 tbsp. whole allspice
2 cloves garlic, crushed
1/4 tsp. savory
1/4 tsp. basil
1/4 tsp. Thyme
Preparation:
Combine all ingredients and marinate, covered, in refrigerator. It is best if prepared a day or two ahead of time. Serve with cocktail picks as hors d’oeuvres, or as a first course, served on a bed of lettuce, or in scallop shells. Makes 20-25 servings.
Dinner, Recipes, Seafood
Ingredients1/2 to 1 lb. of shrimp
3/4 c. walnut halves
1 tbsp. sesame seeds (optional)
1 tbsp. oil
2 tbsp. dark soy sauce
2 tbsp. honey
Dash of Tabasco (optional)
Preparation:
This is quick (2 minutes), so prepare up front! Mix soy sauce and honey in a cup. Shell shrimp. Heat oil in a pan or wok to near smoking heat. Put in walnuts and sesame seed. When these start to brown (and smell good) throw in the shrimp and cook these to complete pinkness. Pour in the honey, soy mixture and stir the whole thoroughly to coat everything. Serve immediately, with rice.
Dinner, Recipes, Seafood
Ingredients1 to 1 1/2 Uneeda biscuits, crumbled
Lemon juice, real squeezed, to taste
2 sticks butter, melted
Parsley
Worcestershire sauce
Preparation:
Clean shrimp (cook with shells on). Grease the pan with butter. Split open backside of shrimp and take out vein. Put stuffing on top. Bake at 350 degrees for 25 minutes. Serve with hot melted butter.
Dinner, Recipes, Seafood
Ingredients1/2 to 1 lb. shrimp
Lg. lime or lemon
4 cloves garlic, crushed and chopped
1 tbsp. ground coriander seed
1/4 tsp. salt and pepper
1 tbsp. Oil
Preparation:
Shell the shrimp. Squeeze all the juice of the lemon into a cup and mix with salt, garlic and ground coriander. Add pepper to taste, more if no coriander. Pour this over the shrimp and allow to stand at least an hour (can be overnight in the refrigerator). Heat a pan or wok with oil to smoking heat. Throw in shrimp and juice and keep moving until shrimp is cooked pink. Remove immediately. If remaining sauce is thin, heat it longer to thicken and pour over shrimp. Don’t let shrimp overcook. Serve with rice.
Appetizer, Recipes, Seafood
Ingredients1 (8 oz.) pkg. cream cheese, softened
2 (4.5 oz.) cans shrimp, well drained
2 tbsp. minced onions
1 tbsp. lemon juice
1 tbsp. horseradish
1/2 tsp. salt
1 tbsp. minced parsley
1/2 c. chopped nuts (opt.)
Preparation:
Mix all ingredients and form into a ball. Refrigerate until firm. Mix ketchup and horseradish together to taste. Make a well in the center of the shrimp ball and fill with ketchup mixture, spreading the mix over the entire shrimp ball. Serve with crackers or toast. Parent
Appetizer, Recipes, Seafood
Ingredients10 ready to cook canned biscuits
Cocktail sauce
Jumbo shrimp (frozen)
Preparation:
Roll to pancake flatness each of the canned biscuits. Spread each with cocktail sauce, wrap around one frozen cooked jumbo shrimp and pin with a cocktail stick. Place in a 450 degree oven for about 8 minutes or until biscuit browns.
