Pepper & Vanilla-marinated Shrimp (papantla Style)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 lb medium raw shrimp, peeled and deveined
• 1 medium onion, peeled and finely chopped
• 1 small carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 3 garlic cloves, finely minced
• 4 teaspoons pure vanilla extract (divided)
• 2 teaspoons pepper
• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 1 cup dry wine
• 1 1/2 cups chicken broth (or 1 1/2 cup water plus 1/2 chicken bouillon cube)

Recipe

• 1 in a non-reactive bowl large enough to hold the shrimp, combine the onion, carrot, celery and garlic.
• 2 add 3 teaspoons of the vanilla extract and the pepper; mix well (this will be a fairly "dry" marinade).
• 3 add the shrimp, and mix well, ensuring that each piece is covered with the marinade; refrigerate for 1 1/2 to 3 hours.
• 4 melt the butter in a large skillet with the olive oil and sauté the shrimp mixture, just until the shrimp are pink on both sides.
• 5 during this sauté period, add the remaining 1 tsp vanilla extract and mix well into the pan juices.
• 6 when the shrimp are pink, transfer them to a bowl (leave the vegetables in the skillet) and set aside.
• 7 add the wine and chicken broth to the skillet and simmer briskly and stirring occasionally until the liquid has reduced considerably and the sauce has thickened (about 20 minutes).
• 8 return the shrimp briefly to the sauce only just to re-heat them through.
• 9 serve all over mounded cooked rice.

Penne With Shrimp, Asparagus & Sun-dried Tomatoes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup drained sun-dried tomato packed in oil, about 4 oz,sliced,4 tbsp oil reserved
• 1 lb asparagus, trimmed & cut on diagonal into 1/2 inch pieces
• 1 1/2 lbs uncooked peeled and deveined shrimp
• 1/2 cup chopped fresh basil
• 2 cloves garlic, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dry crushed red pepper (i added more b/c i like it spicy)
• 1 3/4 cups canned low sodium chicken broth
• 1/2 cup dry wine
• 2 tablespoons tomato paste
• 16 ounces penne pasta
• 3/4 cup grated parmesan cheese

Recipe

• 1 heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
• 2 add asparagus and saute until crisp-tender, about 5 minutes.
• 3 using slotted spoon, transfer asparagus to bowl.
• 4 add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
• 5 transfer shrimp mixture to bowl with asparagus.
• 6 add broth, wine and tomato paste to same skillet.
• 7 boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• 8 meanwhile, cook pasta until al dente.
• 9 drain, return pasta to same pot.
• 10 add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
• 11 toss over medium heat until warmed through and sauce coats pasta.
• 12 season with salt& pepper and serve.

Mediterranean Fettuccine

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 12 fresh green lip mussels or 12 frozen green lip mussels
• 8 fresh littleneck clams
• 12 large tiger shrimp
• 1/2 cup olive oil
• 2 tablespoons fresh minced garlic
• 2 tablespoons finely chopped fresh sweet basil
• 1 tablespoon finely chopped fresh oregano
• 1/4 cup sliced black olives
• 1 cup cubed fresh roma tomato
• 1 lb spinach fettuccine, cooked
• 1 lb fettuccine, cooked

Recipe

• 1 place mussels and clams in boiling water until shells open up. discard any that do not open.
• 2 remove from water and reserve.
• 3 heat an extra large saute pan for approximately 1 minute
• 4 then combine oil, basil, oregano, garlic and shrimp. saute on medium heat for 5 min., then add mussels, clams, olives, tomatoes and pastas and cook for additional 2 minute.

Mozzarella And Asparagus Stuffed Shrimp

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 30 uncooked jumbo shrimp or 30 uncooked x-large shrimp, cleaned and deveined
• 30 fresh asparagus spears, steamed (canned is okay, but fresh holds up much better)
• 30 slices mozzarella cheese
• 30 slices thin pancetta (italian cured dried ham)
• 3/4 cup butter, melted
• 6 -8 cloves very finely minced fresh garlic (optional)
• 1/4 cup lemon juice
• 1/4 cup wine
• 1/2 cup breadcrumbs
• black pepper
• 1/3 cup grated romano cheese or 1/3 cup parmesan cheese

Recipe

• 1 set oven to 450 degrees.
• 2 prepared a baking pan (large enough to hold all the shrimp).
• 3 peel, clean and butterfly the shrimp (slice down the center, but not all the way through).
• 4 place one piece of mozzarella cheese, and one piece of asparagus in the shrimp; then wrap with a piece of pancetta (leaving the tail of the shrimp sticking out).
• 5 lay the shrimp carefully and evenly into the prepared baking pan; top with melted butter (mixed with the fresh garlic, if using), wine and lemon juice.
• 6 sprinkle with the bread crumbs, romano cheese and black pepper.
• 7 bake for 12 minutes.
• 8 remove to a platter or serving dish; top with the pan drippings-- delicious!
• 9 note: fresh very finely minced fresh garlic may be added with the melted butter.

New Orleans Rosemary Shrimp

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 1 head garlic, seperated into cloves
• 3 bay leaves
• 1 teaspoon oregano
• 2 tablespoons fresh rosemary, chopped
• 1/2 teaspoon crushed red chili pepper flakes
• 1/2 cup dry wine
• 1 tablespoon wine vinegar
• 1 tablespoon lemon juice
• spinach fettuccine
• shredded parmesan cheese (to garnish)
• 1 tablespoon extra virgin olive oil

Recipe

• 1 set pasta to boil in a large pot according to package directions.
• 2 in a large skillet, saute garlic in olive oil over medium heat for 2 minutes. add shrimp, bay leaves, oregano, rosemary and chili pepper. stir to coat. add wine, vinegar and lemon juice. stir and cover. cook until shrimp is pink and opaque and garlic is soft -- about 5 minutes.
• 3 when pasta is ready, toss with remaining t olive oil in a large serving dish.
• 4 pour shrimp and sauce over pasta. serve with parmesan.

Manhattan Seafood Chowder

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 -2 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons butter
• 2 (10 3/4 ounce) cans tomato soup
• 46 ounces vegetable juice
• 6 cups milk
• 2 teaspoons basil
• 2 teaspoons oregano
• 1/2 teaspoon pepper
• 2 carrots, chopped
• 1 potato, chopped
• 1 zucchini, chopped
• 1 (7 1/2 ounce) can salmon
• 1 (5 ounce) can baby clams
• 1 (6 ounce) can medium shrimp
• 1 (7 1/2 ounce) can crabmeat
• 1 (8 ounce) jar clam juice (optional)

Recipe

• 1 in large pot or dutch oven cook onion and garlic in butter until tender.
• 2 stir in soup and v-8 juice.
• 3 add milk and seasonings.
• 4 add carrots, potato, zucchini, and seafood.
• 5 cook over low to medium heat until the potatoes are tender.

New Orleans Spicy Jambalaya #2

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium onion, sliced
• 1/2 cup green bell pepper
• 2 -3 cloves fresh minced garlic
• 1 cup uncooked rice
• 2 tablespoons butter
• 1 cup ketchup
• 2 1/4 cups water
• 1 tablespoon vinegar
• black pepper
• 1/8 teaspoon hot red pepper powder (or to suit taste) or 1 -2 drop hot pepper sauce (or to suit taste)
• 1 medium tomato, chopped
• 1/2 cup cubed cooked ham
• 1/2 cup polish sausage, cut into bite-size pieces
• 1/2 lb deveinded shelled medium raw shrimp

Recipe

• 1 in a large skillet, saute onion, green pepper, garlic and rice in butter until the onion is tender.
• 2 stir in ketchup, water, vinegar, black pepper, hot red pepper sauce (or spice if using) tomato, ham polish sausage.; stir to combine.
• 3 cover and simmer for 20-25 minutes, or until rice is tender.
• 4 add in shrimp; simmer uncovered 5 minutes, or until shrimp turns pink, stirring occasionally.

New Orleans Shrimp Toss

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb large shrimp
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon worcestershire sauce
• 1 teaspoon cajun seasoning
• 1/2 cup onion, chopped
• 2 cloves garlic, chopped
• 1 (14 1/2 ounce) can campbell condensed cream of chicken with herbs soup
• 1/2 cup milk
• 1 teaspoon paprika
• 2 tablespoons fresh chives, chopped

Recipe

• 1 peel and devein the shrimp.
• 2 in a large bowl, combine the shrimp, 1 t of the oil, lemon juice, worcestershire and cajun seasoning.
• 3 heat the remaining 1 t oil in a skillet.
• 4 add the onion and garlic.
• 5 cook until tender.
• 6 add the cream of chicken with herbs soup, milk and paprika.
• 7 bring to a boil.
• 8 add the shrimp mixture to the skillet.
• 9 cover and cook on low heat for 5 minutes or until the shrimp are done.
• 10 serve the shrimp over cornbread or biscuits.
• 11 garnish with the fresh chives.

New Orleans Spicy Barbecued Shrimp

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs medium shrimp
• 1 1/2 cups butter, melted (use real butter, not margarine as it won't have the same flavor)
• 1 (1 ounce) bottle worcestershire sauce
• 2 teaspoons lemon juice
• 1/2 cup greek salad dressing or 1/2 cup italian salad dressing
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon minced fresh garlic
• 1 teaspoon dried thyme leaves
• 1 tablespoon dried rosemary leaves
• 1 teaspoon dried basil leaves
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 1 tablespoon soy sauce
• 1 teaspoon paprika
• french bread, slices

Recipe

• 1 in a saucepan, melt butter over medium heat then add all other ingredients except the shrimp. mix well.
• 2 let cool to room temperature.
• 3 rinse shrimp well but do not peel!
• 4 place shrimp in a 13x9 glass baking dish and pour cooled butter mixture over shrimp.
• 5 cover and marinate in the refrigerator for 2-3 hours.
• 6 preheat oven to 350°f and bake, uncovered for about 30 minutes or until shrimp turn pink (be careful not to overbake as this will cause the shrimp to be tough).
• 7 serve shrimp along with some of the sauce in bowls or on plates and have plenty of warm french bread slices to sop up the wonderful sauce.

Slippery Shrimp

New Orleans Shrimp Creole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/4 cup dry wine
• 1 large onion, diced
• 1/2 cup diced celery
• 1 large red pepper, diced
• 1/2 medium green pepper, diced
• 2 garlic cloves, minced
• 1 cup sliced okra (frozen or fresh work well.)
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 tablespoon tomato paste
• 1 cup chicken stock or chicken broth
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon celery seed
• 2 bay leaves
• 1 lb large shrimp, peeled and deveined
• salt and pepper
• brown rice, cooked

Recipe

• 1 in a large stockpot, heat the wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. saute for 10 minutes.
• 2 stir in the okra, tomatoes, tomato paste, broth, and seasonings. bring to a boil, reduce the heat and simmer for 45 minutes.
• 3 add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. season with salt and pepper if desired.
• 4 spoon stew into bowls and top with a scoop of cooked brown rice.

Mediterranean Shrimp

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 teaspoon olive oil
• 1 garlic clove
• 1 onion
• 2 medium tomatoes, chopped
• dry wine
• oregano
• fresh lemon juice
• 8 medium shrimp

Recipe

• 1 in 1 tsp olive oil, saute 1 minced garlic clove and one small chopped onion until soft. add 2 medium chopped tomatoes, a splash of dry wine, a shake or oregano, and a squeeze of fresh lemon. cook until tomatoes are soft, about 2 minutes. add 8 medium shelled and cleaned shrimp. turn heat to low and cook about 5 minutes, until shrimp are pink. remove from heat.

Oven Jambalaya

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/4 cups water
• 1 1/2 cups uncooked rice
• 1 (8 ounce) can cream of celery soup
• 1 cup onion
• 1 (10 3/4 ounce) can tomatoes and green chilies (don't drain)
• 1 lb sausage, cut up
• 1 lb shrimp

Recipe

• 1 mix water, rice, cream of celery, onions, tomatoes and green chilies.
• 2 bake at 350 degrees for 40 minutes.
• 3 add sausage and shrimp, and stir.
• 4 bake 20 more minutes or until rice is cooked.

Sausage & Shrimp Paella

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 (14 ounce) cans chicken broth
• 1 teaspoon saffron thread
• 1 lb smoked chorizo sausage, cooked & sliced
• 1 medium red bell pepper, cut into thin strips
• 1 medium green bell pepper, cut into thin strips
• 1/2 cup onion, chopped
• 2 garlic cloves, finely chopped
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 1/4 cups uncooked arborio rice or 2 1/4 cups long-grain rice
• 1 cup dry wine
• 1/2 lb medium shrimp, cooked peeled deveined (thawed if frozen and tails removed)
• 1 cup english pea
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 heat broth to boiling in 2-quart saucepan; stir in saffron. set aside.
• 2 meanwhile, cook sausage in large paella pan or 3-inch deep 12-inch ovenproof skillet over medium heat about 5 minutes, stirring occasionally, until brown.
• 3 move sausage to one side of pan. add bell peppers and onion to pan.
• 4 cook about 5 minutes, stirring occasionally, until crisp-tender. stir in garlic and tomatoes; heat to boiling.
• 5 stir in rice, wine and heated broth mixture; heat to boiling. reduce heat.
• 6 cover and simmer 15 minutes; remove from heat.
• 7 stir in shrimp and peas.
• 8 cover and simmer about 10 minutes or until rice is tender.
• 9 sprinkle with parsley.

Mediterranean Fettuccine With Shrimp And Spinach

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup sour cream
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 3 garlic cloves, peeled and chopped
• 2 teaspoons dried basil, crushed
• 8 ounces fettuccine pasta, uncooked
• 1 (10 ounce) package frozen spinach, thawed
• 12 ounces medium shrimp (uncooked, peeled, & deveined)

Recipe

• 1 combine sour cream, feta, red pepper, salt, garlic, and basil.
• 2 set aside.
• 3 cook fettucine according to pkg directions, but after first 8 minutes, add spinach and shrimp to boiling water/pasta.
• 4 boil 2 more minutes.
• 5 drain thoroughly.
• 6 add hot pasta/shrimp mixture to sour cream mixture; toss lightly.
• 7 serve immediately.

Lake Tung Ting Shrimp

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb large shrimp
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1 egg
• 1 teaspoon cornstarch (plus more as necessary)
• 1/4 cup water (plus more as necessary)
• 1 cup broccoli floret
• 1/2 cup carrot, thinly sliced
• 1/2 cup snow peas or 1/2 cup regular peas
• 2 garlic cloves, mashed
• 2 slices fresh ginger, 1/4 inch thick
• 1/4 cup dry wine
• 1/4 cup minced scallion
• 2 teaspoons peanut oil
• sesame oil (to taste)

Recipe

• 1 peel and devein the shrimp, reserving the shells for later use.
• 2 mix sherry, soy sauce, cornstarch, egg (?) and 1/4 cup water.
• 3 marinate shrimp in above mixture for about 1/2 hour.
• 4 meahwhile, put shrimp shells in a small saucepan, add water to just cover, simmer uncovered for about 1/2 hour allowing the water to reduce.
• 5 heat 1 tsp of the peanut oil in a wok or large frying pan, stir-fry the vegetables until just crisp, and remove from pan.
• 6 add remaining peanut oil, garlic and ginger to pan and cook just until fragrant.
• 7 add shrimp mixture and stir-fry for a few seconds, then add wine and shrimp shell broth and cook for a couple of minutes until liquid reduces.
• 8 return the vegetables to the pan. thicken the sauce if necessary, using a mixture of another tsp of cornstarch and 2 tbsp of water - you may not need to add all of this cornstarch/water mixture, add some, cook gently, and adjust according to taste.
• 9 when sauce is glossy and of desired thickness, turn out onto a warm plate and garnish with scallions and sesame oil.
• 10 serve over rice.

Peperonata: Spicy Shrimp

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 tablespoons olive oil, divided
• 2 tablespoons lime slices
• 2 tablespoons chopped fresh parsley or 2 tablespoons fresh mint
• 1/2 teaspoon ground coriander
• 1 1/2 lbs medium shrimp, cleaned, deveined & tails left on
• 2 bell peppers (preferably orange or red, cored, seeded, & sliced into 1/4-inch strips)
• 1 scotch bonnet pepper, whole (optional)
• 1 lge poblano peppers or 1 pasilla chile, cored, seeded, thinly sliced
• 1/2 medium red onion, thinly sliced

Recipe

• 1 make dressing:.
• 2 whisk 4 t oil, lime juice (the real stuff), fresh parsely or mint and coriander in medium bowl.
• 3 season dressing with salt & pepper and if using the scotch bonnet pepper , whole - that way you'll get the flavor and not the heat.
• 4 shrimp & pepperonata:.
• 5 heat remaining 2 t oil in large nonstick skillet over medium-high heat.
• 6 add bell peppers, poblano chile, & onion to skillet; sprinkle vegetables with salt & pepper.
• 7 toss until tender and just begining to cook for 2-3 minutes - now add the shrimp and toss until they turn pink - 2-3 minutes at the most.
• 8 cover and cook 1 minute.
• 9 remove from heat.
• 10 mix in 2 t of dressing after you have removed the scotch bonnet, if using.
• 11 then place the shrimp atop a plate with vegetables and serve with leftover dressing.
• 12 serve with crusty grilled bread, polenta, or as a wrap and if you really want to go way out - serve as a surf & turf meal.,.

Lemon, Corn And Shrimp Broth

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 8 cups chicken stock, preferably homemade
• 1/2 cup sake (japanese rice wine)
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 4 slices peeled ginger
• 1 cup fresh corn kernels
• 8 medium uncooked shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 8 green onions ( part only, sliced lengthwise into thin shreds)

Recipe

• 1 bring stock,sake',soy sauce,sugar and ginger to boil in large saucepan.
• 2 reduce heat and simmer 5 minutes.
• 3 add fresh corn and simmer 5 minutes.
• 4 add shrimp and lemon juice and cook until shrimp turn pink, about 30 seconds.
• 5 ladle soup into bowls, garnish with green onions and serve immediately.

Penne With Shrimp, Feta, And Spring Vegetables

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• coarse salt and pepper
• 12 ounces penne rigate (ridged)
• 1 lb asparagus, trimmed, cut into 1-inch lengths
• 1 lb peeled and deveined frozen shrimp, thawed
• 8 ounces snow peas, trimmed and halved on the diagonal
• 3 tablespoons olive oil (preferably extra-virgin)
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 cup crumbled feta (4 ounces)
• 1/4 cup thinly sliced fresh mint leaves

Recipe

• 1 in a large pot of boiling salted water, cook penne 5 minutes less than al dente. add asparagus; cook 3 minutes. add shrimp and snow peas; cook 2 minutes. reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• 2 to pasta mixture, add oil, lemon juice, garlic, and cup reserved pasta water. season with salt and pepper, and toss to combine. gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. serve immediately.

Mozambican Peri-peri Prawns

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 3 -4 lbs shrimp, large, shells and head on (mozambican prawns)
• 1 1/2 cups oil (your choice)
• 2 tablespoons lemon juice
• 2 tablespoons garlic, minced and crushed
• 1 teaspoon salt
• 4 -12 dried hot peppers (african peri-peri peppers are called for)
• 1 teaspoon paprika

Recipe

• 1 wash the prawns/shrimps and pat dry. cut open the backs and remove the dark vein. kitchen scissors work best. do not remove the shells. then cut down gently and slightly butterfly the prawns.
• 2 the oil: start the day before, which is best. (even the week before!)
• 3 you may need to remove seeds from the dried peppers, and then chop them up. regulate the heat by using more or less!
• 4 heat the oil gently, do not boil. use groundnut or sunflower oil, not olive.
• 5 add all the other ingredients except the prawns. don't boil. take off heat, cool, and save in a clean bottle.
• 6 steep as long as you have time. the oil should colour to a pleasant reddish colour.
• 7 to cook, either put the prepared prawns in a large bowl, add the oil, stir well, and let marinade for 30 minutes up to 3 hours, in the fridge.
• 8 bake or grill in a hot oven -- 350 deg f/180 deg c, or use your oven grill. do not overcook: they turn pink when done.
• 9 scoop up with a slotted spoon so the oil drips off, and you can also briefly drain them on scrunched-up kitchen paper.
• 10 serve in a heap on a hot platter -- with plenty of wet cloths for hands and dipping bowls for fingers! usually served with rice and some kind of fresh bread. this is not a dish for dainty eating. use your hands.
• 11 immensely popular in maputo, where most of us will find out way to the famous old costa do sol restaurant on the sea, a few kilometres up north from maputo, and order peri-peri prawns -- !

New Orleans Creole Gumbo

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 3 tablespoons fat
• 2 1/2 cups okra, sliced
• 1 large onion, chopped
• 2 tablespoons flour
• 1 teaspoon salt
• 1 green pepper, chopped
• 2 bay leaves
• 2 sprigs parsley
• 1 teaspoon thyme
• 1 (8 ounce) can tomato sauce
• 1 cup shrimp, cleaned
• 1 cup crab, picked over
• 1 pint small oysters with liquor
• 2 quarts hot water

Recipe

• 1 melt fat.
• 2 add okra and onion and fry until soft.
• 3 sprinkle with flour and salt.
• 4 mix well.
• 5 add green pepper, bay leaves, parsley, thyme, tomato sauce, shrimp, crab, oysters with liquor, and hot water.
• 6 mix well and cook slowly for 1 hour. gumbo will be thick and dark.
• 7 serve in bowl with cooked rice.

Mozambican Peri-peri Sauce For Shrimps And Prawns

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

• 2 -4 tablespoons hot peppers, crushed, dried (chop up fresh peppers, as much as you like, if you have them)
• 2 tablespoons garlic, pungent, finely chopped
• 1/2 cup oil
• 1 1/2 fluid ounces lemon juice, fresh (1/8th cup, can use up to 1/4 cup)
• 2 teaspoons salt, flaky (or 1 teaspoon kitchen salt)

Recipe

• 1 first method: simply whisk all ingredients together, and leave to infuse.
• 2 second method: put in a blender, and process until smooth.
• 3 this is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (i mean: cleaned but unpeeled prawns).
• 4 if you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side.
• 5 this sauce wll also keep for months in the fridge.

Mango, Salmon And Shrimp Ceviche

Total Time: 42 mins Preparation Time: 40 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1/2 lb fresh salmon
• 1 lb of shell less shrimp
• 1 big mango
• 1/2 red onion
• 4 small tomatoes
• 1 chile serrano pepper
• cilantro, to desire
• 1 avocado
• 20 limes

Recipe

• 1 cut the salmon in to small cubed pieces, add to a large bowl together with the shrimp. the juice of the limes is to cover the salmon and shrimp, add some sea salt to it. leave to rest in the refrigerator for two hours the lime juice is to cook the salmon and shrimp.
• 2 cut all vegetables in to small pieces combine them with the cubed mango and avocado. add salt and pepper to desire.
• 3 after the two hrs of the salmon and shrimp having been cooking with lime juice, you have to drain it. the vegetables and mango are to be combined with salmon and shrimp. squeeze half of cup of fresh lime juice not the one u drained.
• 4 serve on a martini glass with tortilla ships.

Lemon, Garlic And Basil Shrimp Skewers

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey mustard
• 2 garlic cloves, minced
• 1 1/2 teaspoons finely grated lemon peel
• 1 lb peeled extra-large shrimp
• salt
• 6 basil leaves, cut into julienne strips

Recipe

• 1 in a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
• 2 add shrimp and stir to coat.
• 3 marinate, covered and refrigerated, for about 45 minutes.
• 4 grease grill and preheat barbecue to high.
• 5 thread shrimp onto skewers and sprinkle both sides lightly with salt.
• 6 place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
• 7 remove, place on a platter and sprinkle with basil.

Risotto With Snow Peas And Shrimp

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (8 ounce) bottles clam juice
• 3 cups water
• 1 tablespoon olive oil
• 1/4 cup minced shallot
• 1 1/2 cups arborio rice or 1 1/2 cups other short-grain rice
• 1/3 cup dry wine or 1/3 cup dry vermouth
• 3/4 lb medium shrimp, peeled and deveined
• diagonally sliced snow peas
• 1 cup shelled green peas (about 3/4 pound unshelled green peas)
• 1/4 cup grated fresh parmesan cheese
• 1/2 teaspoon dried thyme
• 1 teaspoon grated lemon rind
• 1/4 teaspoon black pepper

Recipe

• 1 bring clam juice and water to a simmer in a medium saucepan (do not boil). keep warm over low heat.
• 2 heat oil in a large saucepan over medium heat; add shallots, and cook 1 minute. add rice; cook 1 minute, stirring constantly.
• 3 stir in wine; cook 1 minute. stir in 1/2 cup juice mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
• 4 add remaining juice mixture, 1/2 cup at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next (about 20 minutes total).
• 5 stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly. remove from heat; stir in cheese and remaining ingredients.
• 6 note: substitute frozen green peas for fresh, if desired.

Lemon-mint Bulgur Risotto With Garlic Shrimp

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups water
• 1 teaspoon salt, divided
• 2 tablespoons olive oil, divided
• 3/4 cup finely chopped green onion
• 1 cup uncooked bulgur
• 4 cups torn spinach
• 1/3 cup chopped fresh mint
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 1 lb medium shrimp, peeled and deveined
• lemon wedge (optional)

Recipe

• 1 combine water and 3/4 teaspoon salt in a medium saucepan; bring to a simmer (do not boil). keep warm over low heat.
• 2 heat 1 tablespoon oil in a medium sauté pan over medium heat. add green onions; cook 1 minute, stirring constantly.
• 3 add bulgur; cook 2 minutes, stirring constantly. add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 20 minutes total).
• 4 remove from heat. add spinach, mint, rind, and juice; stir until spinach wilts. keep warm.
• 5 heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. add garlic; sauté 30 seconds.
• 6 add 1/4 teaspoon salt, pepper, and shrimp; sauté for 2 minutes or until shrimp are done.
• 7 divide risotto evenly among 4 small bowls or plates, and arrange shrimp evenly over risotto. garnish with lemon wedges, if desired.

"by The Sea" Pasta Salad

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb rotini pasta
• 1 1/2 lbs o large shrimp, peeled
• 8 ounces whole milk mozzarella, cubed
• 1 1/2 cups grape tomatoes
• 2 large green peppers
• 1 large red pepper
• 1 lb asparagus tips
• 1/2 cup olive oil
• 1 lemon, juice of
• 1/4 cup rice wine vinegar (any vinegar will do)
• 1/2 teaspoon sugar
• 1 tablespoon roasted garlic (to taste)
• 1 bunch fresh basil
• 2 tablespoons pine nuts
• 2 tablespoons romano cheese
• salt and pepper
• crouton (optional)
• 1 (4 ounce) can sliced water chestnuts, rinsed (optional)

Recipe

• 1 place cubed peppers and other vegetables on oiled cookie tray and roast.
• 2 in oven at 400 for 10 minutes and remove from oven to cool.
• 3 grill shrimp just until pink with light grill marks showing each side.
• 4 add basil,pine nuts ,romano cheese to food processor drizzle in 1/2 oil.
• 5 add lemon juice,vinegar,sugar and remaining oil.
• 6 taste dressing to add salt and pepper.
• 7 assemble pasta,veggies,mozzarella,shrimp,water chestnuts together.
• 8 add dressing and toss well.
• 9 refrigerate for at least 45 mins before serving.
• 10 add croutons before serving.

Slimming World Friendly Prawn Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• low-fat cooking spray
• 2 bell peppers (deseeded and sliced thinly)
• 2 onions (peeled and finely diced)
• 2 garlic cloves (minced)
• 300 g arborio rice
• 800 ml vegetable stock (hot)
• 155 g large shrimp (peeled and cooked)
• 200 g frozen peas
• 100 g low-fat feta (crumbled)
• 2 tablespoons parsley (roughly chopped)

Recipe

• 1 .spray cooking spray on large frying pan, cook peppers over a medium heat for 5 minutes remove from pan and set aside.
• 2 in same pan add more cooking spray and cook the onions until softened not coloured, stir in garlic and rice and cook for 1 min, add the stock a ladleful at a time and cook for 18 minutes, stirring constantly until all stock has been absorbed and rice is tender.
• 3 add prawns, peas and cooked peppers, cook for a further 2 minutes and then stir in half of the remaining cheese.
• 4 sprinkle with remaining cheese and parsley to serve.

Penne With Shrimp And Mushrooms

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 (1/2 ounce) packages dried mushrooms
• 2 1/2 cups very hot water
• 1/2 cup olive oil, divided
• 2 lbs uncooked large shrimp, shelled, deveined
• 2 tablespoons chopped rosemary, divided
• garlic clove, peeled, pressed into a small bowl
• 1/2 cup dry wine
• 1 1/4 cups heavy whipping cream
• 1 1/2 lbs penne pasta
• 1/2 cup chopped fresh italian parsley

Recipe

• 1 place dried mushrooms in medium bowl; ass 2 1/2 cups hot water. soak until tender, about 35 minutes. lift out mushrooms, squeezing liquid back into bowl; reserve liquid. cut any large mushroom in half.
• 2 heat 1/4 cup oil in a large skillet over high heat. add shrimp; sprinkle with salt, pepper, and 1 tbsp rosemary. saute until just opaque in center, about 3 minutes. transfer shrimp to bowl.
• 3 add 1/4 cup oil to same skillet; reduce heat to medium high. add mushrooms, baby bella mushrooms, garlic, and 1 tablespoons rosemary. sprinkle with salt and pepper. saute until mushrooms are browned, about 8 minutes. add wine and cook for 1 minutes, scraping up browned bits. add cream and 1 cup mushroom soaking liquid, leaving any sediment in bowl. boil until sauce thickens enough to coat the back of a spoon.
• 4 meanwhile, cook penne pasta in large pot of boiling salted water until tender but still firm to bite. drain and return to same pot.
• 5 add mushroom sauce, parsley, and shrimp to pasta in pot. toss over medium high heat until warmed through, adding more mushroom soaking liquid (leaving sediment in bowl) if pasta is dry.
• 6 season with salt and pepper and transfer to large pasta bowl.

Mediterranean Shrimp And Pasta

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 ounces linguine, uncooked
• 1 lb shrimp, unpeeled, medium size (add more to taste)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon sesame oil, hot
• 6 plum tomatoes, peeled and chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper, freshly ground
• 1/4 cup fresh parsley, chopped
• 1 cup kalamata olive, sliced
• 1/4 cup lemon juice, freshly squeezed (or wine)
• 2 ounces feta cheese, crumbled (add more to taste)

Recipe

• 1 cook linguine according to package directions, drain and keep warm.
• 2 peel and de-vein shrimp.
• 3 cook onion and garlic in oil in a large wok or skillet until tender, stirring often.
• 4 stir in the tomato and dried spices (next 4 ingredients).
• 5 cook 3 minutes, stirring constantly.
• 6 add shrimp and cook 3 more minutes, stirring occasionally (or until shrimp turn pink). be careful not to over cook the shrimp.
• 7 add the parsley, olives, and lemon juice.
• 8 cook until thoroughly heated.
• 9 serve over linguine. sprinkle with feta cheese.

Kerala Chili Prawns

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g shrimp
• 1 onion
• 1 inch piece ginger
• 5 garlic cloves
• 2 tomatoes
• 2 teaspoons red chili powder
• 1/2 teaspoon turmeric powder
• 2 tablespoons oil (to taste)
• 3 curry leaves
• 1/4 teaspoon salt (to taste)

Recipe

• 1 clean the shrimp and keep aside.
• 2 in a pan heat oil, add sliced onion, ginger garlic paste and saute well.
• 3 add red chili powder, turmeric powder, sliced tomato and saute.
• 4 add shrimp with salt and enough water to simmer with the spices. close the pan and allow it to simmer.
• 5 when cooked, add curry leaves and remove from fire.

Crispy Pan Fried Shimp With Tamarind Glaze

Total Time: 2 hrs 6 mins Preparation Time: 2 hrs Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 lb medium shrimp, cleaned, shelled and deveined
• 1 teaspoon ginger, minced
• 4 teaspoons garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon tamarind paste
• 1 teaspoon cayenne pepper
• 1/2 teaspoon turmeric powder
• 1 tablespoon all-purpose flour
• salt (to taste)
• 1/4 cup vegetable oil
• 1 lemon, juice of
• 2 tablespoons thai basil, chopped

Recipe

• 1 using a clean kitchen towel, pat dry the shrimp and set aside. mix ginger and garlic with cumin powder. add tamarind, cayenne pepper, turmeric, flour and salt.
• 2 stir 2 tablespoons of oil into the mixture. transfer to a bowl, add the shrimp and toss well to coat evenly, cover and refrigerate for about 2 hours for best results.
• 3 heat the remaining oil in a large sauté pan over medium heat. add the marinated shrimp and cook for a minute on high heat. turn the shrimp over and cook for another minute. reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking. sprinkle with lemon juice and thai basil and serve hot.

New Orleans Shrimp & Squash Bisque (treasure Trove #2)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 medium onions (coarsely chopped)
• 2 tablespoons butter (may use olive oil)
• 6 cups chicken stock
• 4 medium yellow squash (diced)
• 2 medium potatoes (diced)
• 2 small carrots (thinly sliced)
• 2 tablespoons fresh dill or 2 teaspoons dried dill
• 1 teaspoon tabasco sauce
• 1 teaspoon old bay seasoning
• salt & pepper
• 2 teaspoons worcestershire sauce
• 1/2 lb shrimp (cooked, sml or baby shrimp work best)
• sour cream (garnish) (optional)
• dill weed (garnish) (optional)

Recipe

• 1 in a lrg saucepan or dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
• 2 add stock, squash, potatoes & carrots. cook til vegetables are tender.
• 3 cool & puree in blender (or use immersion blender). return bisque to stove, add remaining ingredients & season to taste.
• 4 bring to boil for 2 min & serve. add dollop of sour cream & sprinkle of dill weed for garnish as desired.

Mediterranean Summer Breeze Shrimp Appetizer

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb large shrimp, shell and tail removed, deveined, cut lengthwise slightly (12 pieces)
• 1/2 teaspoon salt (or less optional)
• 2 teaspoons vinegar
• 6 garlic cloves, chopped finely
• 1/2 cup chopped tomato, chopped finely
• 3 tablespoons olive oil
• 1 teaspoon black pepper (peppercorns ground fine)
• 1/4 teaspoon cayenne pepper (or less optional)
• 1 teaspoon ground cumin
• 1 teaspoon dried tarragon
• 2 tablespoons dried oregano
• 4 tablespoons kalamata olives, pits removed and coarsely chopped
• 2 tablespoons capers
• 4 tablespoons feta cheese, crumbled
• 4 tablespoons lemon juice
• 1 teaspoon ouzo (optional)
• 2 lemons, cut up into wedges

Recipe

• 1 place cleaned shrimp in a mixing bowl, add 1/2 teaspoon salt, vinegar and toss.
• 2 make a spice mixture of; 1/2 teaspoon salt, black pepper, cayenne pepper, ground cumin, tarragon, 1 tablespoon of oregano; set aside.
• 3 on individual plates place some chopped up olives, capers, crumbled feta cheese and lemon wedges on the side.
• 4 place 3 tablespoons olive oil in a pan, when slightly hot add garlic and chopped tomatoes; stir for about 30 seconds until garlic smell is released.
• 5 add shrimp to pan, sprinkle on top of each shrimp part of the spice mixture; when shrimps starts to turn pink, turn them over (only once) and fry second side; add the balance of spice mixture to the top of the shrimp; put some of the garlic/tomato from the pan on top as well; when shrimp on second side appears pink, sprinkle with a generous amount of dry oregano on each shrimp. place shrimp on top of chopped olives, capers, feta cheese in individual plates.
• 6 from the pan scrap up the tomatoes and spices (add 1-2 tablespoons of water to make it moist). then add on top and on sides of the shrimps.
• 7 add some lemon juice to each shrimp and a very tiny amount of ouzo(option).
• 8 serve and enjoy!
• 9 note:.
• 10 a) make sure you do not overcook the shrimp!
• 11 b) this recipe was submitted for the rsc#7 contest. i want to thank everyone for their reviews. i have since then modified the recipe to reflect people's comments, for a better recipe!

Rissóis De Camarão (portuguese Shrimp Turnovers)

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 2 cups milk
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 1 cup milk
• 1/2 tablespoon cilantro, finely chopped (or parsley)
• 1 -2 teaspoon hot pepper sauce (or more)
• 1/2 teaspoon kosher salt (or more)
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons cornstarch (or flour)
• 2 tablespoons water
• 1/2 lb shrimp, peeled, deveined, cooked, well drained, and coarsely chopped (about 1 1/2 cups)
• 3 large eggs, beaten with 1/4 cup water for egg wash
• fine plain breadcrumbs
• olive oil or corn oil (for frying)

Recipe

• 1 make the pastry:.
• 2 in a 2-quart saucepan, place the milk, butter, and salt. warm over medium-high heat until the milk is scalded, not boiling. reduce the heat to medium-low.
• 3 using a wooden spoon, vigorously stir the flour into the milk. keep stirring over medium-low heat until it forms a dough. when the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
• 4 turn the dough out onto a lightly floured work space. using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (don't overwork the dough.) divide the dough in half, forming two balls, and cover with an inverted bowl. set aside to cool to nearly room temperature.
• 5 make the filling:.
• 6 melt the butter in a 1-quart saucepan. add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
• 7 reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
• 8 combine the cornstarch or flour with the water. stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (don't over cook or the cornstarch will break down and the mixture will loosen.) stir in the chopped shrimp, heat through for 1 minute, and remove from heat. set aside to cool completely.
• 9 assemble and fry the pastries:.
• 10 take half the dough and roll out to 1/8-inch thickness. using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.
• 11 place 1 teaspoon of filling in the middle of a circle. fold the dough over to form a half circle, pressing the edges together. set aside on a sheet pan or tray lined with plastic wrap. repeat until all the filling is used.
• 12 cook the pastries:.
• 13 dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. set aside.
• 14 heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°f (175°c) or until a bit of the pastry sizzles when slipped inches fry the rissóis, two or three at a time, until golden brown. remove to paper towel to drain. serve hot or at room temperature.

Mediterranean Style Prawns With Garlic And Feta Cheese

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 large prawns, deveined and butterflied
• 1 lemon, juice of
• 1/2 cup butter
• 5 -6 cloves fresh minced garlic (more if desired)
• 1/4 cup wine
• 1/2 cup chopped fresh parsley, to taste
• 1 large tomato, diced
• 1/2 cup black olives, pitted
• 3 green onions, chopped
• 3/4 cup feta cheese, crumbled
• pepper

Recipe

• 1 in a large skillet, melt the butter on medium-low heat.
• 2 add in the garlic and prawns, constantly stirring, and turning the prawns, using a large wooden spoon.
• 3 after turning the prawns once, add in the wine, juice of one lemon, and the pepper; continue to stir the sauce, and turn prawns until they turn light pink, and are lightly firm.
• 4 add in the green onions, parsley, tomato, stirring all the ingredients continuosly.
• 5 when the prawns are pink and firm, remove from the pan.
• 6 lightly stir in the feta cheese, and serve immediately.

Slightly Spicy Shrimp Skewers

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 8
• 2 lbs shrimp, peeled and deveined
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons oregano
• 1 tablespoon tomato paste
• 2 tablespoons hot sauce
• 4 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1 cup olive oil

Recipe

• 1 combine all ingredients except shrimp in a zip lock bag; seal and mix thoroughly.
• 2 add shrimp; marinade in fridge for 3-12 hours.
• 3 put shrimp on skewers and grill 6-8 minutes until opaque.

Penne With Shrimp And Spicy Tomato Sauce

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 3/4 cup canned crushed tomatoes in puree
• 1/3 cup cilantro or 1/3 cup parsley, chopped
• 3/4 lb penne rigate
• 1 lb medium shrimp, shelled

Recipe

• 1 in a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. stir in the crushed tomatoes and the cilantro.
• 2 in a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. add the shrimp and cook until it and the pasta are just done, about 1 minute longer. drain. toss with the tomato sauce.
• 3 variations:.
• 4 penne with mozzarella and spicy tomato sauce;use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. toss the cheese in at the end.
• 5 penne with sausage and spicy tomato sauce;use grilled sausage cut into bite-size pieces in place of the shrimp. toss the sausage into the pasta with the tomato sauce.
• 6 penne with grilled vegetables and spicy tomato sauce;in place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. toss the vegetables into the pasta with the sauce.

Low Country Shrimp & Creamed Grits

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup grits, lilly or 1 cup quick-cooking grits, of a different brand
• 3 cups water
• 1/2 cup margarine or 1/2 cup butter
• 1 1/2 cups milk or 1 1/2 cups cream
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red pepper, diced
• 1 garlic clove, minced
• 1 lb medium shrimp, peeled tailed and deveined
• 1 (12 ounce) can cream of shrimp soup
• 1 (12 ounce) can cream of mushroom soup

Recipe

• 1 grits: bring water and butter to boil, reduce heat to medium low. cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. stir in milk or cream. reduce heat to low. simmer 8 minutes, stirring frequently. set aside, keep warm.
• 2 shrimp: heat oil in medium skillet over medium heat. cook onion, red pepper and garlic until tender. stir in shrimp and soup (straight out the can without water added). cook 8 to 10 minutes or until shrimp is done. serve over creamed grits.

Mango-curry Shrimp Salad In Wonton Cups

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 48
• 12 wonton wrappers, each cut into 4 squares (from one 12-ounce package)
• vegetable oil
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh cilantro
• 5 teaspoons fresh lime juice
• 2 teaspoons mango chutney
• 3/4 teaspoon thai green curry paste
• 12 ounces peeled cooked medium shrimp, coarsely chopped
• fresh cilantro leaves

Recipe

• 1 preheat oven to 325°f
• 2 place wonton squares on work surface; brush lightly with oil.
• 3 press each into miniature muffin cup, oiled side down.
• 4 bake until wonton cups are golden brown, about 10 minutes.
• 5 cool completely in tins. (can be made 3 days ahead. remove cups from tins and store airtight at room temperature.)
• 6 whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
• 7 stir in shrimp.
• 8 season salad to taste with salt and pepper. (salad can be prepared up to 1 day ahead. cover and refrigerate.)
• 9 place wonton cups on serving platter.
• 10 spoon 1 teaspoon shrimp salad into each cup.
• 11 garnish with cilantro leaves.

Mediterranean Shrimp With Garlic Chips

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 -3 garlic cloves, sliced
• 1 tablespoon fresh rosemary, chopped
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1 lb shrimp, peeled and deveined
• salt and pepper
• 1 lemon

Recipe

• 1 heat a large skillet over medium heat.
• 2 add the oil and garlic slices.
• 3 cook until garlic is a light golden brown - do not over cook. remove garlic from pan.
• 4 in the same pan, add rosemary, red pepper flakes, and shrimp. season with salt and pepper.
• 5 cook, stirring until just cooked through, about 3 or 4 minutes.
• 6 squeeze some lemon juice over shrimp and top with garlic chips.

Curried Seafood Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 small cauliflower, divided into florets
• 1 green chili, seeded and finely chopped
• 3 green onions, finely chopped
• salt
• 1 cup mayonnaise (225g)
• 1/2 teaspoon garam masala
• 1/2 teaspoon paprika
• 1 lb shrimp, cooked and peeled (4 cups or 500g)
• 1/2 head lettuce
• 3 fresh cilantro leaves (optional garnish)

Recipe

• 1 cook cauliflower in lightly salted boiling water for 5 minutes or until crisp tender. drain and allow to cool.
• 2 in large bowl combine mayonnaise, garam masala, paprika, chilli and green onions. toss in the cauliflower and shrimp (prawns) and stir until coated.
• 3 chill until ready to serve.
• 4 serve on a bed of torn lettuce leaves with cilantro (coriander) leaves sprinkled over the top if desired.

" Little Bear's" Seafood Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 medium red onions, chopped
• 3 garlic cloves
• 3 tablespoons old bay seasoning
• 32 ounces chicken stock
• 3 tablespoons red wine vinegar
• 2 tablespoons oregano
• 4 tablespoons parsley
• 1/4-1/2 teaspoon tabasco sauce
• 1 lb frozen mixed seafood
• 1 lb raw peeled small shrimp
• 1 lb catfish nuggets
• 1 lemon
• 1/4 teaspoon black pepper
• 1/4 cup brown rice
• 2 (14 ounce) cans mexican-style stewed tomatoes with jalapeno peppers
• 1 (14 ounce) can tomato soup
• 2 (14 ounce) cans okra
• 3 tablespoons gumbo file

Recipe

• 1 saute onion and garlic in olive oil over medium heat until onion is almost tender.
• 2 sprinkle in 2 tablespoons old bay seasoning and stir constantly for about 30 seconds.
• 3 add in chicken stock, red wine vinegar, oregano, parsley, and tabasco. bring to almost boiling over medium heat.
• 4 while this is heating, lay out frozen seafood mix, shrimp, and catfish on a cutting board. sprinkle with the juice from one lemon. then sprinkle with remaining one tablespoon old bay seasoning and black pepper. let this stand while mixture is heating.
• 5 when liquid is almost boiling add in the seafood mix, rice, tomato soup, canned tomatoes and okra. be sure to add all liquid from both the tomatoes and okra. lastly, add in the gumbo filé.
• 6 simmer for 30 minutes, stirring occasionally.

Saucy Shrimp And Potato Salad #rsc

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/3 cup plain greek yogurt
• 1/3 cup hidden valley® original ranch® dressing
• 1/2 small red onion, diced small
• 2 celery ribs, diced small
• 1 tablespoon fresh chives, chopped
• 2 large hard-boiled eggs, finely chopped
• 1 -2 tablespoon hot sauce
• 1 cup red potatoes, boild, cooled and diced
• 2 cups shrimp, cooked, peeled and roughly chopped
• 1/2 lemon, juice of
• salt and pepper
• 6 cups of chopped lettuce or 6 cups baby greens
• 2 -3 ripe tomatoes, cut into wedges

Recipe

recipe

• 1 directions:.
• 2 combine the yogurt, ranch dressing, onion, celery, chives, eggs, hot sauce, red potatoes, shrimp, and lemon juice in a medium bowl and mix well. season with salt and pepper to taste.
• 3 serve mixture over lettuce or baby greens, and garnish with tomato wedges.

Fondue For Crusty French Bread

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 25
• 1 lb sharp cheddar cheese, grated to melt faster
• 2 cups sour cream
• 1 jar lawry's garlic spread ("whole" jar wow!)
• 2 cans campbells cream of shrimp soup

Recipe

• 1 place cheese, soup and garlic spread in heavy pan and heat till melted.
• 2 add sour cream till mixed and hot.
• 3 transfer to fondue pot and serve with french/ sourdough bread cubes.
• 4 fills fondue pot.

Mediterranean Shrimp Pasta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium red pepper, cut into strips
• 1 garlic clove, finely chopped
• 1/4 cup dry wine
• 8 ounces raw small shrimp
• 1/4 cup kalamata olive, sliced
• 1 (9 ounce) package linguine
• 1 (7 ounce) container pesto with sun-dried tomatoes, lightly warmed
• 2 tablespoons fresh basil, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon capers

Recipe

• 1 heat oil in large skillet. add red pepper and garlic; cook for 2 minutes. add wine and shrimp; cook until shrimp are pink. stir in olives. prepare pasta according to package directions. toss with pesto and basil in medium bowl. serve topped with shrimp mixture. sprinkle on top with feta cheese and capers.

Drea's Spicy Orange Shrimp

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large egg
• 1/8 cup cornstarch
• 1/8 cup sesame seeds
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1 lb medium shrimp, peeled & deveined
• 2 -3 tablespoons oil
• 1 cup orange juice
• 1 tablespoon soy sauce
• 1 pinch red pepper flakes or 1/4 teaspoon sriracha sauce or 1 red chili pepper, minced with seeds removed
• 2 teaspoons sugar
• 2 -3 green onions, sliced

Recipe

• 1 dry off shrimp (especially if just thawed).
• 2 in medium bowl, whisk the egg whites and cornstarch with fork, add sesame seeds, salt, pepper and stir.
• 3 add shrimp and toss (recipe up to this point can be done 1-2 hours ahead of time).
• 4 heat 1 tablespoon of the oil in large nonstick skillet over medium heat. once pan is hot and oil is shimmery, lay 1/2 shrimp so that they are not touching eachother in single layer on pan and let cook 2 minutes. flip the shrimp and cook other side two minutes. remove onto plate lined with paper towel and repeat this step with leftover oil and shrimp.
• 5 wipe skillet with paper towel if there is oil remaining. add orange juice and soy sauce and turn up heat to high. add red pepper (or sriracha) and sugar and boil until reduced by 1/2 (5 minutes).
• 6 add the shrimp to skillet, coat with sauce and re-heat (1 minute).
• 7 add green onions to pan, stir, and serve immediately.

Mediterranean Shrimp

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 1/2-2 tablespoons minced garlic
• 1 cup red onion, chopped
• 1 cup scallion, sliced diagonally 1/2-inch pieces (both and green)
• 1 1/2-2 cups tomatoes, peeled, seeded and diced
• 3 tablespoons dry wine
• 1/2-2/3 cup feta cheese
• 8 -10 ounces bow tie pasta
• 1 1/2 lbs medium shrimp, peeled
• 1/3 cup kalamata olive, chopped (save a few whole olives for garnish)
• 1 tablespoon butter
• fresh ground black pepper

Recipe

• 1 heat 2 tbsp of the olive oil in a large nonreactive skillet.
• 2 add the garlic, onions, and scallion; saute over medium heat for 2 minutes, stirring frequently.
• 3 stir in tomatoes: cook over high heat for 5 minutes.
• 4 stir in the wine and cook 1 minute longer.
• 5 remove from heat and scrape into a large bowl.
• 6 stir in half of the feta cheese and set aside.
• 7 meanwhile, cook bowtie pasta according to package directions, al dente.
• 8 remove from heat and drain.
• 9 in the same pan the sauce was prepared, heat the remaining tbsp olive oil.
• 10 add shrimp, and saute over medium-high heat until cooked through, about 2 minutes.
• 11 add chopped olives ans the sauce.
• 12 lower the heat and cook 1 minute.
• 13 stir in remaining feta cheese, the butter and the freshly ground black pepper.
• 14 toss the sauce with the pasta and garnish with remaining whole olives.

Mediterranean Salad With Shrimp

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb large unpeeled shrimp (smaller is fine too)
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon hot pepper flakes
• 6 cups lettuce, torn, romaine is especially nice
• 2 tomatoes, cut in wedges
• 1/2 cucumber, peeled and sliced
• 4 green onions
• 1 avocado, diced (may not be authentic, but delicious)
• 1/4 cup pitted black olives, sliced
• 1 (14 ounce) can garbanzo beans, drained and rinsed
• 1/4 cup feta cheese, crumbled (optional)
• greek salad dressing

Recipe

• 1 thaw shrimp, shell and remove tails. heat oil in skillet, add garlic and hot pepper flakes. saute shrimp until opaque. set aside in serving bowl.
• 2 combine all salad ingredients. toss with dressing (use purchased dressing, or try one of many excellent 'zaar choices). serve immediately, topping with shrimp.
• 3 you may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
• 4 grilled shrimp are very nice.

Risotto With Shrimp And Scallops (ww)

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 1/2 cups low sodium chicken broth
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 7 ounces arborio rice or 7 ounces other short-grain rice
• 1 cup dry wine
• 10 ounces medium shrimp, peeled and deveined
• 10 ounces bay scallops, rinsed and drained
• 1 tablespoon parmesan cheese, freshly grated
• 1 teaspoon parmesan cheese, freshly grated
• 1 tablespoon fresh thyme (or 1 teaspoon dried leaves, crumbled)
• fresh ground black pepper, to taste

Recipe

• 1 in a medium saucepan, bring the broth to a boil; reduce the heat and keep at a simmer.
• 2 place another medium saucepan over medium heat 30 seconds; heat the oil 30 seconds more.
• 3 add the onion; cook, stirring frequently, 2 minutes, until softened.
• 4 stir in the rice; cook, stirring constantly, 1 minute.
• 5 add the wine and 1/2 cup of the broth; cook, stirring constantly, until all the liquid is absorbed.
• 6 continue adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more broth, until all but 1 cup of the broth has been used.
• 7 add the remaining cup of broth, the shrimp and scallops; cook, stirring constantly, 6-8 minutes, until all the liquid is absorbed, the shrimp are pink, the scallops are just opaque and the mixture is creamy.
• 8 remove from the heat; stir in the cheese, thyme and pepper.
• 9 divide evenly among 4 plates and serve at once.
• 10 serving (1 cup) provides: 1 fat, 1/4 vegetable, 2 proteins, 1 3/4 breads, 80 optional calories.
• 11 per serving: 420 calories, 9 g total fat, 2 g saturated fat, 112 mg cholesterol, 341 mg sodium, 45 g total carbohydrate, 1 g dietary fiber, 31 g protein, 107 mg calcium, 9 points.

Shirley's Shrimp Potato Salad

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 10 large potatoes
• 2 cups mayonnaise (do not use fat free or low fat)
• 1 (6 ounce) can shrimp, drained well and flaked
• 2 celery ribs, minced fine
• 1/2 green pepper, minced fine
• 1 medium carrot, minced fine
• 20 green olives, minced fine
• salt and pepper, to taste
• lettuce leaf

Recipe

• 1 rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily.
• 2 do not over-cook potatoes, or potato salad will be mushy.
• 3 when potatoes are done drain right away, peel and let cool.
• 4 put in refrigerator to chill.
• 5 when chilled completely, cut them up into med.
• 6 sized cubes and put in a lg bowl.
• 7 put back into fridge to keep chilled.
• 8 meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces.
• 9 add to potato mixture.
• 10 open can of shrimp and drain well.
• 11 rinse off shrimp in the can, and squeeze dry with can cover before removing from can.
• 12 flake shrimp well between fingers and add to potato and veggie mixture.
• 13 mix mayonnaise into salad and add salt and pepper to taste.
• 14 refrigerate until ready to eat.
• 15 when ready to serve, place potato salad on a few leaves of lettuce.
• 16 serve with cucumber wedges.
• 17 variations:.
• 18 try adding 1/2 of a lg sweet onion, minced finely.
• 19 try adding 6 hard boiled eggs, mashed finely.
• 20 serve in a lg cucumber, sliced lengthwise and seeds removed.
• 21 serve in a hollowed out fresh tomato.
• 22 serve in a hollowed out green bell pepper.

" Crab" Noodle Bowl

Total Time: 7 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 (10 ounce) bags frozen stir fry vegetables (broccoli, mushrooms, sugar snaps, peppers and onions)
• 1 lb imitation crabmeat (chunks)
• 2 (4 ounce) packages ramen noodles (shrimp flavor)
• 3 cups water (boiling)
• 1/2 cup teriyaki marinade

Recipe

• 1 in large non-stick pan, cook veggies on medium heat covered for about 3 minutes.
• 2 mix 1 packet of seasoning with water.
• 3 add water, ramen and crab to veggies and stir continuously until noodles are soft and most of water is absorbed.
• 4 pour over marinade. heat through and serve.

New Orleans-style Shrimp

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper
• 3/4 cup dry wine
• 2 tablespoons worcestershire sauce
• 1 lb uncooked large shrimp
• toasted french bread

Recipe

• 1 melt butter in heavy medium skillet over high heat.
• 2 add garlic, rosemary and cayenne pepper and stir 30 seconds.
• 3 add wine and worcestershire sauce and boil until liquid is reduced by half, about 5 minutes.
• 4 add shrimp to sauce.
• 5 simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled.
• 6 serve shrimp with toast.
• 7 makes 2 servings; can be doubled.

Foil Pack Grillers With Shrimp #rsc

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• reynolds wrap foil
• 1/2 cup melted butter, divided
• 1 tablespoon dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon hot pepper sauce
• 2 ears fresh corn (shave from the cob)
• 1 red sweet bell pepper, coarse chopped
• 1 onion, coarse chopped
• 12 cherry tomatoes, cut in halves
• 1 zucchini, coarse chopped
• 1 lb medium shrimp, peeled and deveined
• 6 tablespoons butter, melted
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dill weed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 lay out 4 (12x12-inch) pieces of reynolds wrap heavy foil. brush each with a little butter.
• 2 mix mustard, lemon juice, and pepper sauce in large bowl. add corn, bell pepper, onion, tomatoes, zucchini, and shrimp. toss together.
• 3 divide evenly on 4 pieces of reynold's wrap heavy foil. drizzle remaining butter over vegetables in packets. sprinkle with rosemary, dill, salt and pepper.
• 4 fold and wrap foil to enclose contents. place on grill, seam side up, over medium heat. grill 25 - 30 minutes until vegetables are tender and shrimp turns pink. serve hot.

Shirley's Baked Clam Casserole

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 34 ritz crackers, crushed
• 6 1/2 ounces minced clams (fresh lobster, langastanos, scallops, shrimp, or fresh fish may be substituted)
• 1/2 cup margarine, melted
• lemon juice, to taste
• salt and pepper

Recipe

• 1 crush crackers.
• 2 mix clams or other seafood and crackers together.
• 3 put in small individual casserole dishes of your choice. the amount this will serve, depends on what size you use. i use about 8"x3" individual casserole dishes.
• 4 divide the seafood mixture between the casserole dishes.
• 5 add melted butter over the top of each casserole dish.
• 6 squirt desired amount of lemon juice over top.
• 7 of all.
• 8 sprinkle with desired amount of salt and pepper.
• 9 bake for 25 minutes at 325.

Oven-baked Paella

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 medium onions, finely chopped
• 1 red bell pepper, seeded and cut into 1/2-inch dice
• 1/4 lb spanish chorizo, thinly sliced and cut into 1/2-inch dice
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/4 teaspoons smoked paprika
• salt
• fresh ground black pepper
• 1 lb medium grain rice (preferably bomba or arborio)
• 1 cup clam juice
• 6 cups fish stock or 6 cups chicken broth
• 1 teaspoon saffron thread
• 1 lb mussels, well scrubbed (or littleneck clam or a combination)
• 1 lb jumbo shrimp, peeled and deveined
• 1 lb cooked chicken, sliced 1/2-inch thick (or turkey sausage)
• 1 1/2 cups frozen baby peas
• 2 tablespoons chopped fresh parsley, for garnish

Recipe

• 1 preheat oven to 350°.
• 2 heat the olive oil over med-high heat in a 14-inch paella pan or 13- to 14-inch ovenproof saute pan.
• 3 saute the onions until softened, about 7 minutes.
• 4 add the bell pepper and saute for about 2 minutes, or until slightly softened.
• 5 add the chorizo and saute for about 2 minutes, or until well coated with the oil.
• 6 stir in the garlic and cook for 30 seconds.
• 7 add the tomato paste and paprika and cook about 1 minute, until slightly darker in color.
• 8 season with salt and pepper.
• 9 add the rice and cook for 1 minute, stirring to coat the rice without browning it.
• 10 pour in the clam juice and 1 cup of the broth, and, using pot holders, move the pan around so that the ingredients are in an even layer and are mixed together.
• 11 cook until the liquid is absorbed, 4-5 minutes.
• 12 add the rest of the broth and the saffron and bring to a boil.
• 13 cover and put in the oven.
• 14 bake for 30-35 minutes or until the liquid is almost absorbed.
• 15 remove the pan from the oven and add the shellfish, sausage, and peas and stir to blend well.
• 16 cover, return to oven, and cook for 10-15 minutes, or until the mussels are open and the shrimp are pink and fully cooked.
• 17 remove from the oven.