Ingredients:
1 Lbs. Jumbo shrimp
2 T. Butter
1 C. Corn kernels
1 C. Salsa sauce
Flour tortillas
Grated blue cheese
Black beans
Salad
Procedure:
Peel and devein the Shrimp
In a wok, over medium heat, add 2 Tbs butter
When the butter had melted, add Shrimp. Stir quickly until the shrimp
has turned pink
Add 1 cup of corn kernels and stir quickly to heat through
Add 1 cup of salsa sauce and stir quickly to heat thoroughly
Serve with Black beans, fresh tossed salad with crumbled blue cheese
and warm flour tortillas
Notes:
Can be garnished with lemon or lime, fresh corriander, rtc.
Do not over cook the shrimp
Can also be served on top of cooked rice
or pasta
Ingredients:
2 Lbs. Jumbo shrimp in their shells
1 Lbs. Butter
1/4 C. Peanut oil
3 Cloves garlic, chopped
2 T. Rosemary
1 t. Basil, chopped
1 t. Thyme, chopped
1 t. Oregano, chopped
2 T. Cayenne pepper
2 t. Fresh ground black pepper
2 Bay leaves, crumbled
1 T. Paprika
2 t. Lemon juice
Pinch of salt
Procedure:
Melt the butter and oil in a baking dish. Add the garlic, herbs,
peppers, bay leaves, paprika, and lemon juice, and bring to a boil
Turn the heat down and simmer 10 minutes, stirring frequently
Remove the dish from the heat and let the flavours meld for at least
30 minutes
Reheat the sauce, add the Shrimp, and cook over medium heat until the
Shrimp just turn pink
Bake in a preheat 450°F oven for about 30 minutes more
Taste for seasoning and adjust accordingly
Notes:
Can be served on top of cook rice or pasta
Can be garnished with fresh herbs, lemon, etc.
They shrimp can be peeled and deveined
Ingredients:
2 Lbs. Jumbo shrimp, peeled and deveined
3 T. Butter
1 C. Onions, chopped
1 C. Green pepper, chopped
1 C. Zucchini, chopped
1 C. Celery, chopped
2 Cloves garlic, minced
4 Tomato, chopped
8 oz. Tomato sauce
1/2 t. Fresh ground black pepper
2 t. Fresh lemon peel, grated
1/8 t. Cloves
1 Bay leaf
1 t. Thyme
1 t. Honey
3 t. Parsley
Procedure:
In a large saucepan, sauté the onion, green pepper, zucchini,
and celery until tender in butter
Add the garlic and tomatoes and bring to a boil
Reduce the heat and add tomato sauce, pepper, lemon peel, cloves, bay,
thyme, and honey
Simmer for 15 to 20 minutes, stir frequently
Stir in Shrimp and heat thoroughly, until the shrimp are fully cooked
Serve over hot rice pilaf
Notes:
Can also be served of jambalaya
Can be garnished with lemon and fresh parsley
Do not over cook the shrimp
Ingredients:
Water
3/4 C. Long-grain rice
1 Egg white
1/4 C. Fresh parsley, chopped
3 T. Butter
1 Garlic clove, minced
2 C. Fresh mushrooms, sliced
1 C. Celery, sliced
1/2 C. Green onion, chopped
1/2 t. Dried dillweed
1/2 t. Salt
1/2 ts Fresh ground black pepper
1 Lbs. Shrimp
3 T. All purpose flour
1 1/2 C. Milk
3/4 C. Gruyre, grated
2 t. Lemon rind, grated
1/4 C. Fresh bread crumbs
Procedure:
In saucepan, bring the water to boil. Stir in rice; cover and simmer
over low heat for 15 to 20 minutes or until tender and water is absorbed
Remove from heat; stir in egg white and 1 tablespoon of the parsley
Press the above mixture into bottom of greased 8-inch square baking
dish or other shallow heat proof casserole with same volume; set aside
Meanwhile, in nonstick skillet, melt 1 tablespoon of the butter over
medium-high heat; cook garlic, mushrooms and celery, stirring, for about 5
minutes or just until vegetables start to brown
Stir in onions, dill and 1/4 teaspoon each of the salt and pepper;
cook over high heat for about 2 minutes or until lightly browned
Transfer to large bowl
In a skillet; pour in 2 cups water and bring to simmer. Cook shrimp
for about 1 minute or just until pink. Reserve 1 cup of liquid, rinse
shrimp under cold running water
Shell and devein shrimp; arrange over rice in baking dish
In heavy saucepan, melt remaining butter over medium heat; stir in
flour. Cook, stirring, for about 2 minutes, without browning; gradually
whisk in reserved liquid and milk
Cook, stirring, for about 20 minutes or until thickened
Remove from heat; stir in 1/2 cup of the cheese, lemon rind and
remaining salt and pepper until cheese is melted
Stir into vegetable mixture along with remaining parsley; pour over
shrimp in baking dish. (Can be prepared to this point, covered and
refrigerated for up to 1 day. Let stand at room temperature for 30 minutes
before baking)
In small bowl, stir together remaining cheese and bread crumbs
Sprinkle the cheese and bread mixture evenly over casserole
Bake in a preheated 325°F oven for 40 to 50 minutes or until
heated through. Broil for about 2 minutes or until top is golden
Let stand for 15 minutes
Notes:
This recipe can be made with any combination of seafood, such as
scallops, crab or lobster
For added colour, substitute 1/4 cup wild rice for long-grain rice.
cook wild rice for 30 minutes before adding long-grain rice
Can be garnished with lemon and fresh parsley
Ingredients:
1 C. All-purpose flour
Salt
Fresh ground black pepper
1 Egg lightly beaten
2/3 C. Water
1 Lbs. Shrimp, shelled and deveined
2 T. Cornstarch
Oil for deep frying
1 T. Sesame oil
2 T. Honey
1 T. Sesame seeds
Procedure:
Sift flour, salt and pepper into a bowl. Make a well in the center,
add egg and water, then gradually mix in the flour
Beat the flour mixture to a smooth batter and set aside for 10 minutes
Meanwhile, toss shrimp in cornstarch and coat well. Shake off any
excess cornstarch
Add shrimp to batter and coat well
Heat oil in wok and add shrimp, a few at a time. Cook until batter is
golden. Remove shrimp, drain on paper towels, and keep warm. Repeat until
all shrimp have been fried
Carefully remove hot oil from wok. Gentely heat sesame oil in pan
Add honey and stir until mixed well and heat through. Add shrimp to
mixture and toss well
Sprinkle over sesame seeds and again toss well
Serve immediately
Notes:
Can be served on top of cook rice or pasta