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.
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.
Any, Recipes, Seafood
Ingredients1 lb. margarine or butter
1/2 c. Vidalia onion, finely chopped
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. bitters
1 tbsp. garlic powder
2 tbsp. Lawry’s season salt
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
2 tbsp. wine vinegar
Shrimp
Preparation:
In mixer bowl or food processor beat margarine until light. Add remaining ingredients, except shrimp, and beat until well blended. Store butter in refrigerator and use as needed. For Peppered Shrimp heat 2 tablespoons of the pepper butter in a small frying pan. When it starts to bubble, stir in 6 to 8 medium shrimp that have been peeled and deveined. Stir quickly for 1 to 2 minutes until shrimp are just cooked. Pour into a warm soup plate with the juices in pan and serve with pieces of French bread for dipping sauce.
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.
Appetizer, Recipes, Seafood
Ingredients1 c. Hellmann’s mayonnaise
1/2 c. sour cream
2 tsp. fresh onion, chopped
Juice of half lemon
2 tsp. Worcestershire sauce
1 (6 1/2 oz.) can oily tuna
1 can tiny cocktail shrimp
Preparation:
Mix well and chill. Serve with crackers.
