|
| |
| Place 6 shrimp in each of 2 ramekins.
Sauté garlic in butter. Add seasonings (except paprika and parsley) and sherry. Toss 1T mix w
crumbs. Pour rest over shrimp. Top w crumbs. Sprinkle w paprika and parsley. Bake 15 min at 400. |
Shrimp Grilled New Orleans Style
Serves 4
Snip shells of shrimp w scissors down middle of back, leaving tail and first segment of shell intact. Cut and devein, leaving shells in place (Shells will prevent shrimp from becoming tough). Toss w oil, garlic, and 1.2 tsp salt and marinate at cool room temp 15 min. While shrimp marinate, prepare grill (gas-high 10 min, reduce to moderately high) Heat butter, chili powder, pepper, Wor. Sauce, and remaining 1/4 tsp salt in small heavy saucepan over moderately low heat, stirring, until butter is
melted, then remove from heat and stir in lemon juice. Thread 4 or 5 shrimp onto each skewer and grill, turning only once, until just cooked through, 3-4 min total. Push off skewers into a bowl, then pour butter mix over them and toss to combine.
|
Ingredient |
Quantity |
Comments |
|
Shrimp |
1.5 |
lb large (21-25 per lb.) |
|
Olive Oil |
2 |
T |
|
Garlic |
3 |
med minced |
|
Salt |
0.75 |
tsp |
|
Butter |
6 |
T |
|
Chili Powder |
2 |
tsp |
|
Pepper |
2 |
tsp |
|
Worcestershire Sauce |
4 |
tsp |
|
Lemon Juice, Fresh |
1 |
T |
Shrimp, Grilled Red Pepper Serves
Peel and devein shrimp, leaving the tails on. Put in large bowl of ice water w salt. Refrigerate one hour. Drain and pat dry. Combine
oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season. Add shrimp, toss
so they are thoroughly coated w marinade
and soak 30 min at room temp. Preheat grill. Grill 2-3 min on each side. Be careful not to overcook them. Put on serving platter.
Cover w plastic wrap and chill until ready to serve. Garnish w basil leaves and lemon and season.
|
Lemon
Juice, Fresh |
0.5 |
|
lemon |
|
Oregano |
2 |
|
T fresh,
chopped |
Shrimp, Roasted Pecan
Preheat oven to 350. Combine egg whites, honey s&p in small bowl. Split
shrimp down the center, cutting almost but not completely through, opening the
two halves to resemble a butterfly shape. Pat dry w paper towel and press flat w
the palm of your hand. Dip each into honey egg wash, then shake off excess.
Place in pecans and pat lightly to coat both sides. Roast for 10 min on a
lightly greased sheet pan. Can be made 3-4 hours in advance and served at room
temp.
Egg White 2
Honey 0.25 c
Shrimp 6 jumbo, peeled and deveined
Nuts, Pecans 2 c finely ground |
Shrimp
Rockefeller Serves
4
|
Melt butter and
blend in seasonings. Add vegetables and sauté 10 min. Pour water over
bread, add vegetables and mix well. Place shrimp in 4 ramekins, reserving
4 for garnish. Cover w vegetable/bread mix. Combine butter and crumbs.
Sprinkle crumbs and cheese over top of each shell. Place a shrimp on top.
Bake 15 min at 400 or until brown. |
|
Spinach |
2 |
|
pkg, cooked and
chopped |
|
Worcestershire
Sauce |
1.5 |
|
tsp |
|
Onions, Green |
0.5 |
|
c chopped |
|
Shrimp Salad
Bouquet |
Serves |
10 |
|
Toss 2 lb shrimp
w salt and pepper and lemon juice. In large bowl, mix other 1.5 lb shrimp,
eggs, peas, celery, potatoes, milk, mayo, more salt and pepper and lemon
juice. Grease 3 qt bowl and line bottom w waxed paper. Line w shrimp and
fill w mix. Chill overnight and unmold. |
|
Potato |
3 |
|
c cooked and
diced |
|
Fry all
ingredients together 2 min. Serve over rice. |
|
Chili Peppers |
2 |
|
green chopped |
|
Ginger |
0.5 |
|
tsp (if hotter
sambal is liked) |
|
Shrimp,
Barbequed a la Emeril |
Serves |
4 |
|
Peel shrimp,
leaving tails attached, reserving the shells. Sprinkle shrimp w 1T creole
seasoning and 8 turns of the pepper. Use your hands to coat the shrimp w
the seasonings. Refrigerate while you make sauce. Heat 1 T of the oil in
large pot over high. When oil is hot, add onions and garlic and sauté 1
min. Add reserved shells, remaining creole seasoning, bay leaves, lemons,
water, Worcestershire, wine, salt and the remaining 8 turns of the pepper.
Stir well and bring to a boil. Reduce heat and simmer for 30 min. Remove
from heat, allow to cool for 15 min, and strain into small saucepan. There
should be about 1.5 c. Place over high heat; bring to a boil, and cook
until thick, syrupy, and dark brown (15 min). Makes about 4-5 T barbeque
sauce base. Heat remaining 1T oil in large skillet over high heat. When
oil is hot, add seasoned shrimp and sauté, occasionally shaking skillet,
for 2 min. Add cream and all barbeque base. Stir and simmer 3 min. Remove
shrimp to warm platter and whisk butter into sauce. Remove from heat.
Makes about t2 c. Mound shrimp in center of platter and spoon sauce over.
(can use sauce, reduced to coat spoon, for oysters) |
|
Shrimp |
2 |
|
lb medium (about
42) |
|
Lemon |
3 |
|
peeled and
sectioned |
|
Worcestershire
Sauce |
0.5 |
|
c |
|
Shrimp,
Barbequed New Orleans |
Serves |
4 |
|
Mix all
seasonings. Add shrimp and toss to coat well. Cover and refrigerate 3
hours. Grill over charcoal until shells turn bright pink (3 min per side). |
|
Lemon Juice,
Fresh |
0.67 |
|
c |
|
Shrimp |
2 |
|
lb medium, in
shell |
|
Shrimp,
Creamed |
Serves |
10 |
|
Shell &
devein shrimp. Pound shells in mortar until finely crushed. Melt 1 stick
butter in large saucepan and add shells and 1 c water. Cover and simmer,
stirring, for 10 min. Strain through cheesecloth-lined colander into a
bowl. Freeze and remove butter from surface when it hardens, about 20 min.
Reserve liquid. In four batches, sauté 1 lb shrimp in 1/4 of the shrimp
butter in large skillet over med hi heat until they just start to curl and
turn pink, about 3 min. Remove to large bowl as they cook and set aside.
Melt remaining butter in large skillet over med heat and whisk in flour.
Whisk until smooth and cook until mix no longer tastes of raw flour. Whisk
in cream until smooth. Then whisk in milk, wine, and reserved shrimp
liquid. Heat to boiling and simmer 5 min, whisking frequently. Pour sauce
over shrimp and mix well. Season with Old Bay. Spoon into small soufflé
or gratin dishes. Sprinkle w cheese. Place on large baking sheet and broil
until cheese melts and browns lightly, about 2 min. |
|
Shrimp |
4 |
|
lb large,
unshelled |
|
Butter |
2 |
|
sticks, unsalted |
|
Cheese, Cheddar |
2 |
|
-3 c shredded |
|
Shrimp,
Grilled Tandoori |
Serves |
4 |
|
Prepare grill.
Butterfly shrimp by making a deep incision from top to bottom down center
of back, without cutting all the way thru and devein. Combine spices in
large bowl. Add shrimp and toss to coat well. Grill shrimp, opened flat,
on an oiled rack set 5-6 inches over glowing coals, turning once, until
cooked through, about 2 min on each side. Serve immediately w mint
chutney. |
|
Shrimp |
1.5 |
|
lb extra large
(12-16 per lb), shelled |
Skate
Skate improves when left in frig a day or 2. Cut meat away from backbone. Skin. Cut meat from cartilage in middle of wing. Start at end and cut from backbone out to wing, top and bottom, leaving 4 chunks of meat. Cut them into scallop-size pieces. Bread or flour and saute 4-5 min per side, white side down until brown, then flip. OR simmer 10 min in water seasoned w onion, salt, pepper and bey leaves. Serve w brown butter seasoned w vinegar and parsley. OR cook in microwave covered w thin layer of Dijon mustard, covered w plastic wrap and cooked 2 min per lb.
Snook
Angler's Delight
|
Combine stock
and oil in pan. Insert fillets. Bake at 325 until about 2/3 cooked. Remove
from oven and pour juices into bowl. Add remaining ingredients and brush
all over fish. Broil till golden. |
|
Lemon Juice,
Fresh |
from 1 lemon |
|