GRANDMA RECIPES SHRIMP

Shrimp Remoulade Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 03:15:00 +0000

Shrimp Remoulade can be an appetizer or a main dish salad. The sauce can be used a number of ways in addition to this beautiful starter course. This is the orange-red version which is tradionally served in New Orleans, not the French classic, which is white.
Prep:20m Cook:10m Servings:8

Ingredients
3 lbs medium shrimp, raw, peeled and deviened
Leafy tops from celery
3 bay leaves
2 tsp whole black peppers
3 whole cloves
1 medium onion, sliced
2 cloves garlic, peeled and crushed
1 large lemon
1/2 cup salt
Gallon of water
1/2 cup onion, fine dice
2 ribs celery, fine min
Sauce
1/2 cup onion, chopped
2 ribs celery, minced
4 tbs prepared horseradish
2 tsp paprika
2 tsp salt
1/2 tsp tarragon
4 tbs white vinegar Note: You can use tarragon vinnegar and omit tarragon
1 tbs garlic, minced
4 tbs ketchup or chili sauce
dash cayenne
2tbs mayonnaise
4 tbs creole mustard Note: A course brown country-style mustard may be substituted
2 tbsa lemon juice
1/2 cup olive oil
1 tbs fresh parsley

Directions
Wrap spices in cheesecloth and tie. Place all ingredients except shrimp in water and boil for 15 minutes. Place shrimp in boiling water and immediately turn off heat and cover and allow to steep for 4 minutes. Shrimp should be pink, which means they are done. Drain in collendar immediately and run cold water over shrimp to stop cooking. Set aside.
Make sauce by combining all ingredients and blending in food processor until smooth.
Place shrimp on shredded or leaf lettuce and arrange sliced or grape tomatoes. Divide shrimp, place on top and drizzle sauce. Enjoy!

Shrimp Etouffe Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 03:14:00 +0000

This dish is a creole comfort food. Nice and spicey seasoning. It goes great over rice or linguini
Prep:2m Cook:15m Servings:5

Ingredients
2 cans half and half
1 can celery soup
1 can shrimp soup
1 stick butter
1 ea. Red, yellow & green pepper (all chopped)
half a medium onion
2-3 T. flour
2 cloves garlic
Tony Chacheres Original Creole Seasoning
1-2 lbs. Med. fresh shrimp (peeled and deveined)
White rice

Directions
Saute chopped peppers, garlic and chopped onions till tender
add flour-stir until thickened
add both cans of soup
add two cans of half and half
add shrimp
add Tony's seasoning a tablespoon at a time, stir and taste
For a subtle taste, add a 1 T. I like 3 T.
Serve over rice

Shrimp Creole Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 03:13:00 +0000

This is a very simple recipe and I am sure everyone who loves seafood will love eating Shrimp Creole. This Creole sauce is really versatile, one can just add chicken cubes, lobster chunks, mussels or clams any seafood will do.
Prep:30m Cook:60m Servings:4

Ingredients
8 oz tomato sauce
1/2 cup sliced mushrooms
1/2 cup dry white wine
1/2 cup chopped onions
2 clove minced garlic
1/2 cup chopped green peppers
1/2 cup chopped celery
2 bay leaves
1/4 tsp cayenne pepper
1 lb peeled, and deveined shrimp
2 cup cooked rice, hot

Directions
In a large skillet, combine the tomato sauce, mushrooms, wine, onion, garlic, green pepper, celery, bay leaves, and cayenne pepper. Bring to a boil; cover, reduce the heat, and let simmer for 10 to 15 minutes.
Add the shrimp to the tomato sauce and cook uncovered for 3 to 5 minutes, until the shrimp are bright pink.
To serve, spread the rice on a platter, and spoon the shrimp and creole sauce over the rice.
Remember to buy one pound of shrimp, total weight (with shells on).

Shrimp Newburg Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 03:12:00 +0000

This is one of my favroite dishes. I love serving it over rice.
Prep:15m Cook:10m Servings:6

Ingredients
2 tablespoons butter
2 tablespoons flour
1 onion, peeled and chopped
1 cup 2% milk
2 pounds shrimp, peeled and deveined
2 Beef Flavor Bouillon
1/3 cup hot water
1/4 cup chopped green onions
2 tablespoons Worcestershire Sauce
1 teaspoon chopped pimiento
1/2 teaspoon dry mustard
1/8 teaspoon hot pepper sauce
1 egg, beaten
1/2 cup whipping cream

Directions
Melt butter in a large saucepan; add flour and cook until bubbly. Stir in onion and cook until onion is soft, about 1 minute. Add milk and cook until the sauce thickens. Stir in shrimp, beef bouillon cubes dissolved in hot water, green onions, Worcestershire sauce, pimiento, dry mustard and hot pepper sauce. Stir in beaten egg and cream; heat thoroughly. Serve hot.

Shrimp Batter Recipe

noreply@blogger.com (JOE) — Mon, 05 Nov 2007 20:00:00 +0000

This batter can either be used for Shrimp or it can be used for Onion Rings
Prep:5m Cook:5m Servings:8

Ingredients
1 Cup flour
1 Cup water
1 egg
1/2 Teaspoon sugar
2 Tablespoons salad oil

Directions
Mix dry ingredients
add water, oil and egg
Dip and fry at 375 degrees

Shrimp Burritos Recipe

noreply@blogger.com (JOE) — Mon, 05 Nov 2007 19:58:00 +0000

A different spin from the ordinary everyday burrito. These are very good with lots of different flavors all rolled together. Enjoy
Prep:5m Cook:15m Servings:6

Ingredients
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons water
1 pound medium shrimp shelled and deveined
6 large flour tortillas
4 cups cooked basmati rice
15 ounce can black beans rinsed and drained
2 cups panela cheese crumbled
1/2 cup queso fresco cheese crumbled
Cilantro leaves
Fresh salsa

Directions
Combine soy sauce, lime juice and water in large heavy plastic bag.
Add shrimp and marinate in refrigerate for 30 minutes.
Grill or broil shrimp for 8 minutes.
Warm tortillas in oven.
Top with shrimp, rice, beans and crumbled cheeses.
Add a few cilantro leaves and salsa.
Roll-up and serve.

Drunken Shrimp Recipe

noreply@blogger.com (JOE) — Mon, 05 Nov 2007 19:58:00 +0000

Yummers. Tried and true. We love it and hope you do to.
Prep:25m Cook:10m Servings:3

Ingredients
12 prawns shelled
1 medium sized lime, juiced
1 pepper jalapeno pepper chopped
1 tablespoon garlic fresh chopped
1 tablespoon fresh chopped cilantro
2 shots cabo wabo tequila
Salt and pepper to taste

Directions
Marinate shrimp in remaining ingredients for about 20 minutes. Grill until done.
If cooked in a wok or skillet add some of the marinade at the last minute to deglaze the pan.

Peppered Shrimp Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:11:00 +0000

This is so incredible. I serve it over pesto fettucini with a dinner salad. It is always gobbled right up. Hope you enjoy it as much as we do.
Prep:15m Cook:15m Servings:8

Ingredients
1 pound butter
2 teaspoons fresh basil chopped
2 teaspoons fresh oregano chopped
1 bay leaf crumbled
1 teaspoon salt
1/2 cup lemon juice
2 teaspoons cayenne pepper
5 garlic cloves minced
1/2 cup black pepper finely ground
4 pounds large raw shrimp in shells

Directions
Melt butter in a large deep-sided frying pan or iron skillet over low heat.
When melted raise the heat then and add the remaining ingredients except shrimp.
Cook stirring often until browned to a rich mahogany color.
Add the shrimp stirring and turning to coat well with the seasoned butter.
Cook until shrimp have turned a rich deep pink.
Serve shrimp in their shells peeling them at the table.

Rosemary Shrimp Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:10:00 +0000

Yummo is all I can say. Can't go wrong with that delight.
Prep:10m Cook:5m Servings:8

Ingredients
3 tablespoons extra virgin olive oil
2 tablespoons clarified butter
1/3 cup minced white onion
2 cloves garlic minced
1/2 teaspoon dried basil
1 teaspoon freshly ground black pepper
20 large shrimp shelled deveined and butterflied
1/2 cup cream sherry
1/2 cup minced fresh tomatoes
2 tablespoons minced parsley
1/4 teaspoon garlic salt

Directions
Into a 12 inch skillet pour olive oil to a depth of approximately 1/8-inch.
Add butter and melt over medium heat.
Add onion and garlic and sauté until transparent.
Add basil, black pepper and shrimp.
Increase heat to high and sauté 1 minute.
Add cream sherry, tomatoes, parsley and garlic salt.
Cook an additional 4 minutes.

Shrimp Creole Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:09:00 +0000

An easy shrimp creole full of flavor.
Prep:30m Cook:45m Servings:6

Ingredients
1/2 cup oil
1/2 cup flour
one cup each onion and celery - chopped
1 green pepper - chopped
1/2 cup green onion
chopped garlic - to taste
large can diced tomatoes
small can tomato sauce
spices to taste - salt, black pepper, red pepper, parsley, basil, thyme, mace, allspice, bay leaves, hot sauce
juice of 1/2 lemon
one pound raw peeled shrimp

Directions
Make a roux from 1/2 cup oil and 1/2 cup flour in a large pot. Sitr CONSTANTLY over medium to low heat until the color is a light caramel, just a bit lighter than peanut butter. It you do not stir it constantly, it will burn and you'll have to start over!
To the roux, add the following chopped vegetables: onion, celery, green pepper, green onion and cook until the vegetables soften a bit - but not until they are mushy! Add chopped garlic to taste. Stir. Stir. Stir. Add one large can of diced tomatoes with juice and one small can of tomato sauce.
Keep cooking mixture over low heat, keep stirring often. If it seems too thick, you will probably need to add some water - maybe a cup or two at this point. Use your judgement regarding the consistency and thickness. Add seasonings: black pepper (lots), red (cayenne) pepper (as much as you want or can stand), mace (1/2 tsp), allspice (1 tsp), hotsauce (Tabasco), salt (1/4 tsp), parsley (3 TBS), some basil, thyme and mace (maybe 1/2 tsp each), whole bay leaves (2 or 3). (I use dry spices, not fresh.) Use what tastes good to you.
Keep cooking mixture over low heat - letting it simmer - and stirring often.
When you're ready to serve it, add the juice of one half a lemon. Crank up the heat to medium and add one pound of fresh, peeled shrimp. Stir. When the shrimp turn pink and get firm, it's ready.
Serve over hot, cooked, white rice.

Chermoula Shrimp Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:08:00 +0000

Not content to just give you a chermoula recipe - I dip shrimp in it for broiling!
Prep:60m Cook:10m Servings:4

Ingredients
1/3 c + 1 Tbsp olive oil
3 Tbsp fresh chopped cilantro
2 Tbsp chopped Italian parsley
2 Tbsp preserved lemon rind
2 Tbsp lemon juice
2 garlic cloves, chopped
1 small red chili, seeded and finely chopped
1 tsp ground cumin
1/2 tsp paprika
20 medium shrimp
2 c couscous
2 Tbsp shredded mint leaves
1 1/2 c chicken stock, boiling

Directions
Process the cilantro, parsley, lemon rind, lemon juice, garlic, pepper, cumin, paprika, and 1/3 c of the olive oil to make chermoula.
Peel and devein the shrimp, keeping the tail intact.
Thread a skewer through each shrimp to make them straight, not curved, and spoon the chermoula over them, turning to coat.
Refrigerate the shrimp for 30 minutes.
Place the couscous in a heatproof bowl and pour the boiling stock and remaining tablespoon of oil over. Cover, and leave for 3-4 minutes.
Fluff the couscous with a fork and stir in the mint.
Arrange the shrimp on a foil-lined grill and cook under the broiler for 2-3 minutes on each side, or until pink and cooked.

Jamaican Shrimp Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:06:00 +0000

Jamaican street food recipe... forgot where I found it, but too good not to share. They are spicy though, watch out.
Prep:15m Cook:80m Servings:6

Ingredients
4 cups water
1/2 cup chopped scallions
4 crushed garlic cloves
3 thyme sprigs
2-3 whole habanero/scotch bonnet chilis
2 tbsp salt
1/2 tsp pepper
10 whole allspice
1 lb 20/25 shrimp in shells

Directions
Mix all ingredients except shrimp in large pot, bring to a boil and then reduce heat and simmer (covered) for 20 minutes
Remove pot from heat and stir in shrimp, making sure they're all covered with the liquid. Let the pot cool for about an hour uncovered, then serve with a little of the cooking liquid

Shrimp In Beer Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:05:00 +0000

Another perfect dish to end an evening. The kind of dish you make when it's late, you and your friends are still not willing to call it an evening, and you don't want something sweet.
Prep:5m Cook:30m Servings:4

Ingredients
4 c. beer (flat)
3 diced shallots
2 medium onions
3 oz. butter
2 tsp dried parsley
1 bay leaf
1 stalk celery
2 lbs peeled shrimp
Salt
Beaten egg yolk

Directions
Boil together everything except the shrimp and egg yolk.
Add the shrimp and cook, simmering, for another 15 minutes.
Remove the shrimp, strain the sauce.
Thicken the sauce with teh egg yolk, and pour over the shrimp.

Shrimp Stock Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:04:00 +0000

Shrimp stock to use in all of our soup recipes. NO BOULION CUBES! It's also a good way to use those shrimp shells when you clean shrimp.
Prep:20m Cook:40m Servings:1

Ingredients
2 Tbsp vegetable oil
uncooked shrimp shells from 2 lb of shrimp
2 small onions, chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
6 c cold water
1 bay leaf
2 tsp black peppercorns

Directions
Heat oil in a large stockpot over medium-high heat.
Add shrimp shells and cook for about 15 minutes, until they become pink and aromatic.
Stir in the onion, carrot, and celery.
Add water, peppercorns, and bay leaf.
Bring almost to a boil, then reduce heat and simmer, partly covered for abotu 20 minutes.
Strain into a clean pot, pressing on the shells to remove all liquid.
Cool quickly by placing the pot in an ice bath.
Makes about 6 cups

Shrimp Fettucini Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:03:00 +0000

This recipe puts a nice twist on your everyday fettucini by adding brandy to the shrimp. A favorite in my family!
Prep:15m Cook:20m Servings:6

Ingredients
1 lb. shrimp (peeled and cleaned)
½ c. butter
1 (16 oz.) pkg. fettuccini
¼ c. brandy
2 tomatoes (chopped)
½ c. fresh basil (chopped)
¼ c. olive oil
4 cloves garlic (diced)
½ c. dry white wine
2 tsp. salt
1 tsp. pepper
½ c. parmesan cheese (grated)
6 green onions (chopped)

Directions
In a large pot, bring water to boil and add salt (if desired).
Place pasta in the boiling water and cook for approximately 8 to 10 mins or until “al dente” and then drain.
Add olive oil to a large skillet over med. heat and then saute shrimp until pink.
Next add in the green onions, garlic and brandy.
Carefully light brandy with a match and let it cook for 2 mins.
Then add tomatoes and sauté for 2 mins.
Stir in wine, butter, basil, salt and pepper and let it finish cooking for 3 mins.
Finally, stir in parmesan cheese and toss with pasta until evenly distributed. Enjoy!

Shrimp Scampi Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:01:00 +0000

The perfect appetizer - shrimp scampi bursting with garlic. A quick and simple - don't spend all your time in the kitchen. Prepare this favorite and join the party!
Servings:6

Ingredients
2 pounds large shrimp - peeled and de-veined
6 tbsp softened, unsalted butter
1 tbsp shallots, minced
1 tbsp garlic, minced
2 tbsp fresh chives, minced
1/2 tsp paprika
1/4 cup olive oil
salt and freshly ground black pepper (to taste)

Directions
Preheat grill at high heat.
Combine softened butter, shallots, garlic, chives, paprika, olive oil, salt, and pepper; add the shrimp, and toss to coat well.
Lightly oil the grill grate. Place the shrimp as close to the flame as possible, and cook for 2-3 minutes per side, or until opaque in color.

Coconut Shrimp Recipe

noreply@blogger.com (JOE) — Tue, 30 Oct 2007 03:00:00 +0000

A fairly simple dish, and FULL of flavor. These shrimp are dipped in a coconut, beer batter prior to frying can be served with your desired dipping sauce.
Servings:4

Ingredients
24 shrimp
2/3 cup beer
2 cups coconut, flaked
1 1/2 tsp baking powder
1/2 cup all-purpose flour
1/4 cup all-purpose flour
1 egg
3 cups oil (for frying)

Directions
Combine beer, baking powder, 1/2 cup flour, and egg in a mixing bowl. Place 1/4 cup flour and coconut in two different bowls.
Hold shrimp by the tail, and place in flour. Shake off the excess then dip in the egg/beer batter and allow excess to drip off. Roll the shrimp in coconut, then place on a baking sheet lined with wax paper. Place in the refrigerator to chill for 30 minutes. Then, in a deep-fryer, heat oil to 350 degrees F.
Fry shrimp in batches: cook, turning only once, for 2-3 minutes, or until they turn a golden brown. Remove the shrimp using tongs and place on paper towels to drain. Serve warm with your desired dipping sauce.

Shrimp Etoufee Recipe

noreply@blogger.com (JOE) — Fri, 26 Oct 2007 00:59:00 +0000

Need to add some cajun spice to your dinner? A zesty yet enticing cajun side. Recipe allows you to substitute the shrimp for crab or fish, and its just as good.
Servings:20

Ingredients
5 pounds fresh shrimp, peeled, de-veined and diced
2 large white onions, diced
1 cup fresh mushrooms, chopped
6 stalks celery, diced
3 garlic cloves, pressed
4 tbsp all-purpose flour
1 cup butter
3 tbsp paprika
salt and ground black pepper
crushed red pepper, to taste

Directions
In a large skillet, melt the butter, and saute the onions, garlic and celery around 45 minutes (or until they are cooked down.)
Add in the flour and cook briefly, but do not allow it to brown. Stir in shrimp and cook for another 20 minutes.
Add in 2-3 cups of water and the mushrooms. Mix in the paprika and season with salt, pepper and red pepper. Cook for 30 minutes. (to make a thick and gravy-like consistency.)

Shrimp Dip Recipe

noreply@blogger.com (JOE) — Fri, 26 Oct 2007 00:58:00 +0000

This is a very good dip to serve with crackers, chips etc
Prep:5m Servings:6

Ingredients
1 package Good Seasons Italian Salad Dressing mix
3 oz. Cream Cheese
1 cup Sour Cream
1 cup diced cooked Shrimp

Directions
Mix all together by hand and chill

No Pkg Mix Shrimp Dip Recipe

noreply@blogger.com (JOE) — Fri, 26 Oct 2007 00:57:00 +0000

I combined 2-3 different recipes off the Internet to get this one - but the main thing is, it tastes great!
Prep:15m Cook:1m Servings:15

Ingredients
8 oz. cream cheese, softened
1 cup mayonnaise
1 can shrimp
1 can crabmeat
1 bunch green onions
1 tsp. lemon juice
1 tsp Worcestershire
cayenne to taste

Directions
(Optional step: lightly saute onions in butter till just wilted.)
Drain and rinse shrimp and crabmeat; flake crabmeat.
Mix all ingredients.
Refrigerate overnight.

Shrimp Po Boy Recipe

noreply@blogger.com (JOE) — Fri, 26 Oct 2007 00:56:00 +0000

A little time consuming but well worth the effort. These are very good. Packed full of wonderful flavors. A nice change from the ordinary sandwich and a great way to use leftover shrimp.
Prep:15m Cook:15m Servings:4

Ingredients
1/4 cup yellow onion finely chopped
2 green onions sliced
1/4 cup sliced mushrooms
2 teaspoons garlic chopped
1 teaspoon oregano
1 teaspoon salt
1/4 cup white wine
1 teaspoon olive oil
12 ounces medium gulf shrimp peeled
8 ounces cream cheese softened
1/2 stick butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
12 ounces chopped thawed well-drained spinach
2 pizza crusts
20 ounces shredded provolone cheese

Directions
Sauté yellow and green onions, oregano, salt, mushrooms and garlic in olive oil and white wine until soft.
Add shrimp and cook until shrimp turns a pinkish color.
Remove from heat and let cool. Once cooled pour into a mixing bowl and add cream cheese, butter, Worcestershire sauce, honey and spinach.
Mix until there are no lumps of cream cheese or butter remaining. Spread 1 cup of the mixture on each pie crust then sprinkle with 10 ounces of cheese and bake for 10 minutes at 350.