~Shrimp Recipe's

Subject: ~~~Shrimp Recipe's~~ Tue Nov 11, 2008 6:10 pm

Barbecued Shrimp

16 jumbo shrimp, cleaned (tails left on)

2 tbsp Creole or Cajun seasoning

1/4 cup canola oil

4 cloves garlic, finely chopped

2 tbsp finely chopped fresh rosemary leaves

1/2 cup beer

6 tbsp hot sauce

6 tbsp Worcestershire sauce

5 tbsp fresh lemon juice

12 tsp cold butter, cut into small pieces

1 loaf crusty French bread

Heat large skillet over medium heat until hot

Meanwhile, put shrimp and Creole seasoning into bowl, toss to coat. Set aside.

Add oil and garlic to skillet, cook until golden, about 1 minutes

Add rosemary, cook for 2-3 seconds.

Add shrimp, flipping once, until each starts to turn pink, about 30 seconds.

Transfer shrimp to large plate, set aside. Add beer, hot sauce, Worcestershire, and lemon juice to skillet, stir well. Cook sauce, stirring, until thickened, 7-8 minutes.

Remove skillet from heat, whisk in butter a few pieces at a time to further thicken sauce.

Return shrimp to skillet, toss to coat.

Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes

Transfer shrimp and sauce to 4 deep plates.

Serve with chunks of Crusty French Bread for dipping

Serves 4

Subject: Re: ~~~Shrimp Recipe's~~ Tue Nov 11, 2008 6:11 pm

Banana Shrimp Boat Casserole

2 tbsp butter or margarine

3/4 cup chopped onion

1/2 cup chopped green pepper

1 cup sliced celery

1 pkg (10oz) frozen, shelled, deveined, cooked shrimp (2-1/2 cups cooked, cleaned shrimp)

1 can (10oz) cream of mushroom soup

1 tsp salt

1 tsp chili powder

Freshly ground pepper to taste

3 cups cooked rice

2 bananas, peeled and diced

Heat butter in skillet and sauté onion, pepper and celery about 5 minutes

Stir in shrimp, soup and seasoning and bring to a boil

Mix in rice and bananas and spoon into a buttered 1-1/2 qt casserole

Cover

Bake in 375 oven 30 minutes or until mixture is bubbly

Makes 4 to 6 servings

Subject: Re: ~~~Shrimp Recipe's~~ Tue Nov 11, 2008 6:11 pm

Easy Stuffed Shrimp

1/2 lb large shrimp (about 10) peeled, cleaned

3 tbsp Zesty Italian Dressing, divided

2 tbsp Grated Parmesan cheese

1 small clove garlic minced

1 tbsp chopped fresh parsley

6 Ritz Crackers, crushed

Preheat oven to 400F

Place shrimp and 2 tbsp of dressing in reseal able plastic bag, refrigerate 10 min. to marinate

Meanwhile, mix remaining 1 tbsp dressing and the remaining ingredients in small bowl until blended.

Remove shrimp from marinade, discard marinade.

Partially split each shrimp lengthwise by making a long cut along the underside of each shrimp, being careful to not cut all the way through the shrimp

Open shrimp slightly and place, cut sides up, in shallow baking dish

Spoon about 1 tbsp of the stuffing mixture on top of each shrimp

Bake 7 to 8 minutes or until shrimp are pink and cooked through

Makes 2 servings about 5 shrimp each

You can substitute A 1 Steakhouse for the Marinade for Seafood Roasted Garlic with Lemon

Subject: Re: ~~~Shrimp Recipe's~~ Tue Nov 11, 2008 6:11 pm

Italian Shrimp Puffs

8oz pkg. Cream Cheese, softened

1 garlic clove, minced

1/2 cup finely chopped celery

1/2 tsp basil leaves

1/8 tsp oregano leaves

1/8 tsp thyme leaves

1/2 tsp lemon juice

6oz bag frozen cooked shrimp, thawed, rinsed

2 (8oz) cans refrigerated quick crescent dinner rolls

Heat oven to 375

In medium bowl, combine cream cheese, garlic, celery, basil, oregano, and thyme and lemon juice

Mix well

Fold in shrimp

Separate dough into 8 rectangles, press perforations to seal

Spread about 2 tbsp cream cheese mixture evenly over each rectangle.

Starting at longest side, roll up jelly roll fashion

Pinch seams to seal

Cut each roll into 4 pieces

Place seam side down on ungreased cookie sheet

Bake at 375 for 15 to 20 minutes

Or until deep golden brown

Garnish as desired

32 appetizers.

Subject: Re: ~~~Shrimp Recipe's~~ Tue Nov 11, 2008 6:11 pm

Low Fat Zesty Shrimp and Pasta

8 oz linguine, uncooked

¾ cup light house Italian reduced fat dressing, divided

2 cups sliced fresh mushrooms

1 small onion, thinly sliced

1 can (14 oz) artichoke hearts, drained, quartered

1 lb uncooked cleaned large shrimp

1 tbsp chopped fresh parsley

¼ cup Parmesan cheese

Cook pasta as directed on package

Heat ½ cup of the dressing in large skillet on medium heat

Stir in mushrooms, onions and artichokes, cook 3 minutes or until onions are crisp tender, stirring occasionally.

Add shrimp and parsley, stir cook 2 minutes, or until shrimp are pink and vegetables are tender, stirring occasionally

Drain pasta, return to pot

Add shrimp mixture and remaining ¼ cup dressing, toss lightly, and sprinkle with cheese

Makes 6 servings, 1 cup each

Calories 310 per serving

Fat 6 g

Sodium 810 mg

Carbs 37 g

Fiber 3 g

Protein 25 g

Subject: Re: ~~~Shrimp Recipe's~~ Tue Nov 11, 2008 6:12 pm

Luxury Rice with Shrimp

1 cup long grain rice

2 cups water

1 vegetable bouillon cube

1 tsp curry powder

8 oz fresh asparagus

8 oz fresh mushrooms

1 tbsp butter or margarine

1lb bay shrimp, cooked and peeled

2/3 cup whipping cream

1/3 cup light mayonnaise

2 egg whites

Cook rice in water with vegetable bouillon cube and curry powder, according to pkg directions

When rice is cooked, place on an ovenproof plate

Place asparagus on top of rice

Clean and halve mushrooms

Sauté mushrooms for a few minutes in butter

Place mushrooms and shrimp on top of rice

Whip cream until soft peaks form

Gently blend in mayonnaise

Beat egg whites until stiff peaks form

Fold into cream

Spread mixture over shrimp and rice

Bake at 375F for about 20 minutes or until top is lightly browned

Serve immediately

Subject: Re: ~~~Shrimp Recipe's~~ Tue Nov 11, 2008 6:12 pm

Shrimp Scampi With Linguine

Salt

3/4 lb dried linguine

12 tbsp butter, cubed

2 tbsp extra-virgin olive oil

1/2 tsp crushed red pepper flakes

12 cloves garlic, finely chopped

2 lbs medium shrimp, peeled and deveined

Freshly ground black pepper

2 cups white wine

1/2 cup chopped flat-leaf parsley

Grated zest and juice of 1 lemon

Bring large pot of salted water to boil

Cook linguine until al dente, 9-10 minutes

Ladle out the reserve 3/4 cup of the pasta water, and then drain linguine

Meanwhile, combine 4 tbsp butter, oil, pepper flakes, and garlic in large skillet over medium-high heat.

Cook, stirring, until garlic is fragrant, about 1 minute

Add shrimp, season to taste with salt and pepper, and cook, stirring occasionally, until just pink but not completely cooked through, 2-3 minutes.

Transfer shrimp to plate, set aside.

Return skillet to medium high heat. Add wine and cook, stirring and scraping bottom of skillet to release browned bits, until sauce has thickened, 8-10 minutes. Return shrimp to skillet along with cooked linguine and 1/2 cup reserved cooking water, toss well. Add remaining butter, parsley, lemon zest and juice, and reserved cooking water, toss well. Cook until sauce has thickened slightly, 1-2 minutes more.

Serve immediately

Serves 4

Subject: Re: ~~~Shrimp Recipe's~~ Tue Nov 11, 2008 6:12 pm

Shrimp-Asparagus Cream Sauce

1/2 lb medium or small shrimp

1 small can (8oz) white or green asparagus

1/2 cup fish bouillon

2 tbsp butter

2 tbsp all purpose flour

1/2 cup whipping cream or light sour cream

Freshly squeezed lemon juice, to taste

Dash salt and pepper

Prepare sauce, in a saucepan, heat fish bouillon and liquid from asparagus

Cream butter and flour and add to boiling liquid, a little at a time, stirring

Cook for 3 minutes until thickened

Add cream or sour cream and season to taste with lemon juice, salt and pepper

Add shrimp and asparagus

Set aside

Keep warm

Till ready to serve on your favorite Fish Dish

Subject: Re: ~~~Shrimp Recipe's~~ Tue Nov 11, 2008 6:12 pm

Shrimp Casserole in Herb Cream

1 lb large uncooked shrimp, peeled, deveined

1 cup hot water

1-1/2 tsp salt

1/2 cup basmati rice

2 tbsp butter

1 tbsp cornstarch

1-1/2 cups half and half

1 tbsp chopped chives

1 tsp dried tarragon

1 tbsp fresh lemon juice

2 tsp dry sherry

1/2 cup shredded Gruyere or other cheese

Chopped parsley, for garnish

Thaw and drain shrimp, if frozen

Set aside

Heat water and 1 tsp salt to boiling

Add rice

Cover, cook over low heat until rice is tender, following package directions

Turn into a shallow, buttered 1-1/2 quart baking dish

In large pan, melt butter

Stir in the cornstarch

Add half and half, chives, tarragon, lemon juice, sherry, and remaining salt

Add shrimp

Simmer 5 minutes

or until shrimp turn pink

Pour mixture over rice

Top with cheese

Bake at 350F for 20 to 25 minutes, until heated through

Sprinkle with parsley

Serve

~~~Shrimp Recipe's~~

~Shrimp Recipe's