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
Ingredients2 onions
4 tomatoes
7 c. water
10 okra
2 bay leaves
3 sprigs parsley
1 1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. chili peppers
4 tbsp. butter
1 lb. lump crabmeat
1 lb. bay shrimp
Preparation:
Add all ingredients together except crabmeat, shrimp and butter. Cook for 30 minutes. Cook crabmeat and butter together for 17 minutes. Add bay shrimp to crabmeat and cook for another 3 minutes, Add everything together and cook over low heat for 30 minutes.
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.
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.
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
Ingredients1 slice fresh white bread
2 tbsp. cold chicken stock
1 lb. raw shrimp
2 oz. fresh pork fat
4 water chestnuts, finely chopped
1 tsp. salt
1/2 tsp. finely chopped fresh ginger
1 egg yolk
1 egg white
3 c. oil
Preparation:
1. Trim crust from bread and tear bread into small pieces. Place in bowl and sprinkle with stock or water. 2. Shell and devein shrimp. Wash and pat dry. Chop shrimp and pork fat together until they form a smooth paste. 3. Combine bread, shrimp mix, water chestnuts, salt, ginger and egg yolk and mix thoroughly. Beat egg white to a froth with fork and stir into shrimp mix. 4. Have shrimp mix, a bowl of cold water, a baking pan lined with double thickness of paper towels and oil within easy reach. To cook: Preheat oven to lowest setting. Pour 3 cups oil into 12 inch wok or large deep fryer and heat until haze forms above it or it reaches 350 degrees on thermometer. Take a handful of the shrimp mix and squeeze fingers into a fist, forcing the mixture up between thumb and forefinger. When it forms balls about the size of a walnut, use a spoon to scopp off the ball and drop it into the hot oil. Repeat until you have made 6 to 8 balls, dipping the spoon into the cold water to prevent sticking. Turn the balls with a slotted spoon to keep them apart as they fry. They should become golden in 2 to 3 minutes. Transfer balls to paper lined baking dish to drain and keep warm in the oven while frying the rest. Transfer balls to heated platter and serve.
