Appetizer, Recipes, Seafood
Ingredients1 bag shrimp and crab boil
2 (12 oz.) cans beer or water
1 tbsp. Tabasco sauce
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
Pepper to taste
3 tbsp. fresh lemon or lime juice
5 lb. fresh med. shrimp, shelled and
deveined
1 c. unsalted butter, melted
Preparation:
Bring spice bag to boil in beer or water in large saucepan. Add the Tabasco and Worcestershire sauces, salt, garlic powder, pepper and lemon-lime juice. Simmer for 10 minutes to blend flavors. Arrange shrimp in an oven-proof casserole. Pour liquid over them. Pour melted butter over all. Bake at 350 degrees for 15 minutes, stirring twice. Yield: 20 appetizer servings.
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
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
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
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
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.
