italian shrimp caprese pasta

Ingredients

• Servings: 4
• 8 ounces uncooked dried linguine
• 2 squares italian herb saute ® saute starter
• 1 pound uncooked medium shrimp, peeled, deveined
• 1 cup grape tomatoes, halved
• 1 cup fresh mozzarella pearls or cubed mozzarella
• 1/4 cup chopped fresh basil leaves
• 1/4 cup shredded parmesan cheese

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• cook pasta according to package directions; drain.
• melt saute ® squares in 12-inch nonstick skillet over medium-low heat just until begin to form.
• add shrimp.
• saute 5-7 minutes or until shrimp turn pink. add pasta, tomatoes, mozzarella and basil; stir until coated and heated through. sprinkle with parmesan cheese.

st. barth seafood salad

Ingredients

• Servings: 6
• dressing
• 3/4 cup frozen orange juice concentrate, thawed
• 1/4 cup vinegar
• 1/4 cup water
• 1/4 cup olive oil
• salt and pepper to taste
• salad
• 1 cup cubed cooked lobster
• 1 (8 ounce) package frozen fully cooked tiny salad shrimp, thawed
• 2 (6 ounce) cans lump crabmeat, drained
• 2 (10 ounce) bags mixed salad greens
• 1 large grapefruit, peeled and sectioned
• 2 kiwis, peeled and sliced
• 1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges
• 2 tomatoes, cut into wedges

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• to make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. slowly drizzle the olive oil into the blender until mixture thickens slightly. season with salt and pepper. refrigerate until ready to use.
• to make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. add 2 tablespoons of the dressing and toss until seafood is coated.
• divide the salad greens among 6 plates or mound on one large platter. place the seafood mixture on the greens. alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. serve with the remaining chilled citrus vinaigrette on the side.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

shrimp crepes

Ingredients

• Servings: 10
• cooking spray
• crepes:
• 1 1/2 cups milk
• 3 eggs
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• filling:
• 1 1/2 cups water
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 pounds shrimp, peeled and deveined
• 8 ounces lobster meat (optional)
• 1 tablespoon lemon juice
• 1 pinch cayenne pepper
• 1/4 cup grated parmesan cheese
• sauce:
• 1 cup milk
• 2 tablespoons mayonnaise
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• spray a 9x12-inch baking dish with cooking spray.
• beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
• heat a non-stick skillet over medium heat. pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
• whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
• place butter and garlic in a non-stick skillet over low heat. cover skillet and cook until garlic is golden brown, about 7 minutes. add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
• whisk water-flour mixture and stir into shrimp mixture. sprinkle parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. remove skillet from heat and spoon shrimp filling each crepe. roll each crepe around filling and place in the prepared baking dish.
• preheat oven to 350 degrees f (175 degrees c).
• combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. drizzle sauce over filled crepes.
• bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

seafood strata with pesto

Ingredients

• Servings: 8
• 12 slices day-old sourdough bread, crusts removed
• 1 cup basil pesto
• 3 tablespoons butter
• 1 (10 ounce) package sliced fresh mushrooms
• 1 cup chopped green onion
• 1/4 cup dry
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces fresh crabmeat
• 2 cups shredded swiss cheese
• 6 eggs
• 3 cups half-and-half cream
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup panko bread crumbs
• 1 medium tomato, cut into wedges
• 1 tablespoon chopped fresh basil or chives for garnish

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 3 hrs 30 mins


• preheat the oven to 350 degrees f (175 degrees c). cut each slice of bread into 4 triangles. place them on a baking sheet, and bake for about 10 minutes, or until toasted. allow to cool, then spread pesto one side of each piece of bread. set aside.
• melt the butter in a large skillet over medium heat. add the mushrooms; cook and stir until all of the liquid has evaporated. add the onions; cook and stir for a couple of minutes, then pour in the . simmer for 1 minute.
• place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up. sprinkle half of the cheese over the bread. spread the shrimp and crabmeat over the cheese. top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms. cover with the other half of the bread so that the pesto side is facing down. in a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper. pour over the entire casserole. cover and refrigerate for at least 2 and up to 24 hours. remove from the refrigerator for one hour before baking.
• preheat the oven to 350 degrees f (175 degrees c). combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag. shake to blend, and sprinkle over the top of the casserole.
• bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. let stand for 15 minutes before serving. garnish with fresh tomato and basil or chives.

maple-balsamic vinaigrette

Ingredients

• Servings: 1
• 1/2 cup balsamic vinegar
• 1/4 cup maple syrup
• 2 teaspoons dijon mustard
• salt and pepper to taste
• 1 cup extra-virgin olive oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place vinegar, maple syrup, dijon mustard, salt, and pepper into a blender. pulse to combine, then add the olive oil in a steady stream with the motor running.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Vonciel's Seafood Salad

Ingredients

• Servings: 30
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 pound large shrimp, peeled and deveined
• 1 pound scallops, rinsed and patted dry
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 (12 ounce) can water packed tuna, drained and flaked
• salt and pepper to taste
• 1 tablespoon seafood seasoning, such as old bay™
• 1 cup mayonnaise, or to taste
• 2 tablespoons yellow mustard
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• 2 tablespoons sugar
• 1 large green bell pepper, chopped
• 2 stalks celery, chopped
• 5 hard-cooked eggs, chopped
• 1 hard-cooked egg, sliced
• 1/2 teaspoon paprika, as garnish

Recipe

Preparation Time: 30 mins Cook Time: 17 mins Ready Time: 3 hrs 47 mins


• heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. add shrimp, scallops, crab meat and tuna. cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. season with salt, pepper, and old bay seasoning. remove from heat.
• whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. mix in the bell pepper, celery and chopped eggs.
• add seafood and toss until evenly combined. garnish with eggs slices and sprinkle with paprika.
• cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

sweet chili thai sauce

Ingredients

• Servings: 24
• 1 cup water
• 1 cup rice vinegar
• 1 cup sugar
• 2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 teaspoons hot chile pepper, minced
• 2 teaspoons ketchup
• 2 teaspoons cornstarch

Recipe

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


• pour water and vinegar into a saucepan, and bring to a boil over high heat. stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. stir in cornstarch. remove saucepan from stove to cool. then transfer to a bowl, cover, and refrigerate until needed.

Heavenly Shrimp Dip

Ingredients

• Servings: 10
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) jar cocktail sauce
• 1/2 pound shrimp, peeled and deveined
• 1 lime
• 1 (16 ounce) package buttery round crackers

Recipe

• place cream cheese in center of serving platter.
• mix together cocktail sauce and shrimp. pour mixture over cream cheese.
• slice lime in half; squeeze one half over cocktail sauce. slice other half into wedges for garnish.
• place crackers and lime wedges around edge of plate and serve.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

fondue with tequila

Ingredients

• Servings: 8
• 6 tablespoons butter
• 1 clove garlic, minced
• 2 small onions, chopped
• 2 tablespoons all-purpose flour
• 1 avocado, peeled and pitted
• 1/2 cup cream
• 1 cup milk
• 3 tablespoons lemon juice
• 2 tablespoons tequila
• 1/2 cup crumbled cotija cheese
• 1 pinch salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• melt the butter in a skillet over medium heat. add the onions, and cook until tender, stirring occasionally. add the garlic, and cook for about a minute. whisk in the flour with a fork so no lumps form. cook and stir with the fork until browned. remove from heat and set aside.
• preheat the oven to 350 degrees f (175 degrees c).
• place the avocado into a blender or food processor, and pour in the milk, cream, lemon juice, salt and pepper. puree until smooth. pour into a heat proof bowl or casserole dish, and stir in the onion and garlic mixture.
• bake in the oven for 20 minutes, or until thickened. stir in the tequila and cheese, and return to the oven for about 5 minutes to melt the cheese. stir and serve as a fondue.

shrimp with lobster sauce

Ingredients

• Servings: 4
• 1 1/2 teaspoons cornstarch
• 2 teaspoons cooking
• 1 pound medium shrimp - peeled and deveined
• 4 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/4 pound ground lamb
• 1 cup water
• 2 tablespoons soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 1/4 cup cold water
• 1 egg, beaten

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the . add shrimp to the bowl, and toss to coat.
• heat oil in a wok or large skillet over medium-high heat. add shrimp, and fry until pink, 3 to 5 minutes. remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. add garlic to the hot oil, and fry for a few seconds, then add the ground lamb. cook, stirring constantly until lamb is no longer pink.
• combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the lamb. bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. pour into the pan with the lamb, and also return shrimp to the pan. return to a simmer, and quickly stir while drizzling in the beaten egg. serve hot over rice.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

French Shrimp Salad

Ingredients

• Servings: 6
• 1 pound fresh asparagus
• 3/4 pound cooked shrimp - peeled and deveined
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 6 artichoke hearts, drained
• 1 cup french dressing
• 2 hard-cooked eggs, chopped
• 6 sprigs fresh parsley

Recipe

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


• cook the asparagus in boiling salted water until tender. remove and cool under cold water. reserve six stalks and cut remaining asparagus into 1 inch pieces.
• cook and clean shrimp. again reserve the best six and dice the remainder. in a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
• in a separate bowl, marinate the artichoke hearts in 1 cup french dressing.
• place shrimp and asparagus in an attractive shallow bowl. garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
• drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. arrange them around the salad.

shish kabob a la holly

Ingredients

• Servings: 8
• 12 (10 inch) wooden skewers
• 1 green bell pepper, cut into large chunks
• 1 pound peeled and deveined shrimp
• 1 small zucchini, sliced 1/4-inch thick
• 1/2 pound skinless, boneless chicken breast - cut into cubes
• 1/2 pint cherry tomatoes
• 1 pound beef steak, cut into cubes
• 24 pearl onions
• 1/2 pound large fresh mushrooms, halved
• 1/2 cup olive oil
• 1/4 teaspoon garlic powder, or to taste
• salt and ground black pepper to taste
• 1 pound fettuccine
• 2 tablespoons softened butter
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• soak the skewers in water for 1 hour.
• each skewer, alternately thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, mushroom; repeat until skewer is full. drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder, salt, and black pepper. allow to marinate in refrigerator at least 3 hours, turning every 45 minutes.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• bring a pot of lightly salted water to a rolling boil. cook the fettuccini in the boiling water, stirring occasionally, until cooked through yet firm to the bite, about 8 minutes; drain. toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder.
• while the pasta boils, cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, the shrimp are pink and opaque, and the meat is no longer pink in the center, 10 to 15 minutes. push the cooked meat and vegetables off the skewer the tossed pasta.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Shrimp Wellington

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 cups fresh spinach leaves
• salt and pepper to taste
• 1 sheet frozen puff pastry, thawed
• 4 jumbo shrimp, peeled and deveined
• 4 ounces crabmeat, drained and flaked
• 1/4 cup bechamel sauce
• 1 tablespoon chopped shallots
• 1 tablespoon chopped fresh tarragon
• 1 egg, beaten

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a baking sheet
• heat oil in a large skillet over medium heat. add spinach; cook and stir until wilted, about 3 minutes. season with salt and pepper. drain off any excess liquid; set aside.
• lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. prick lightly with fork.
• in a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
• cut prawns lengthwise and open them up to form a butterfly shape. lay one shrimp in the middle of each pastry square with open side facing up. stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. fold over pastry to make a triangle, and press the edges to seal. place on the baking sheet, and brush with beaten egg.
• bake in preheated oven until golden brown, 15 to 20 minutes. serve warm.

mirliton

Ingredients

• Servings: 8
• 6 (8-ounce) mirlitons (chayotes)
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 pound fresh shrimp, peeled and deveined
• 1 pound cooked, cubed ham
• 1 egg
• 1 cup dry bread crumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
• salt and pepper to taste
• 1/2 cup dry bread crumbs for topping (optional)

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• bring a large pot of water to a boil. add mirliton, and boil until tender, about 45 minutes. drain, cool, and peel. cut in half, remove seeds, and cut into cubes.
• when the mirliton are almost done, bring another pot of water to a boil. add shrimp, and cook for about 5 minutes, until pink. drain shrimp, reserving the water for later. preheat the oven to 250 degrees f (120 degrees c).
• heat olive oil in a large skillet over medium-high heat. fry onion and garlic in the oil until soft. transfer to a 9x13 inch baking dish. add the shrimp, ham, and cubed mirliton. beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. if it seems a little dry, add a little more water from the shrimp. you have the choice to freeze, refrigerate, or bake at this point. sprinkle some more breadcrumbs on top if desired.
• bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

dilled shrimp (rejer)

Ingredients

• Servings: 8
• 2 quarts water
• 1/4 cup coarse salt
• 1/3 cup sugar
• 5 sprigs dill
• 2 pounds medium shrimp, with shells
• 2 tablespoons vegetable oil
• 1 tablespoon vinegar
• 1 tablespoon minced dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 8 hrs 50 mins


• bring water to a boil in a large pot over high heat. add salt, sugar, and dill sprigs; stir until sugar has dissolved. pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• once shrimp have cooled, peel and devein them; discard the shells. whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

Shrimp And Caper Salad

Ingredients

• Servings: 8
• 2 pounds frozen cooked shrimp without tails, peeled and deveined
• 3/4 cup chopped green onions
• 1 1/2 cups chopped celery
• 3 tablespoons drained capers
• 1 cup black olives, sliced
• 1/2 cup oil and vinegar salad dressing
• 3/4 cup mayonnaise
• 1 tablespoon celery seed
• 1 dash lemon juice

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. chill at least 1 hour in the refrigerator before serving.

Todd's Warm Shrimp Dip

Ingredients

• Servings: 5
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package cream cheese with chives
• 1 (10.75 ounce) can condensed cream of shrimp soup
• 1 tablespoon worcestershire sauce
• 1 (4.5 ounce) can shrimp, coarsely chopped

Recipe

Preparation Time: 2 mins Cook Time: 8 mins Ready Time: 10 mins


• in a large skillet, combine cream cheese, and cream cheese with chives. when the cheese has melted, mix in shrimp soup, worcestershire sauce, and shrimp. stir until the mixture is heated through.

Spicy Shrimp Dip

Ingredients

• Servings: 2
• 1/2 cup shrimp, peeled, deveined and cut up
• 1/2 teaspoon onion juice
• 1/2 teaspoon worcestershire sauce
• 3 tablespoons hot pepper sauce
• 1/2 cup mayonnaise
• 1 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small bowl, blend onion juice, worcestershire sauce, hot pepper sauce, mayonnaise, cream cheese. stir in shrimp.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

chile-garlic shrimp

Ingredients

• Servings: 4
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 (1.6 oz) package buffalo wing seasoning mix (such as mccormick® original buffalo wings seasoning mix)
• 5 tablespoons unsalted butter
• 2 teaspoons bottled minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup coarsely chopped fresh cilantro
• 2 teaspoons lime juice
• 4 lime wedges, for garnish (optional)

Recipe

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


• rinse the shrimp with cold water and pat dry with paper towls. add the shrimp and seasoning mix to a plastic bag and shake to coat.
• heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. do not overcook.
• remove the pan from the heat and stir in the cilantro and lime juice. garnish with lime wedges and serve hot.

amazing spicy grilled shrimp

Ingredients

• Servings: 6
• 1/3 cup olive oil
• 1/4 cup sesame oil
• 1/4 cup chopped fresh parsley
• 2 tablespoons hot sauce
• 2 tablespoons minced garlic
• 1 tablespoon ketchup
• 1 tablespoon asian chile paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons lemon juice
• 2 pounds large shrimp, peeled and deveined
• 12 wooden skewers, soaked in water

Recipe

Preparation Time: 40 mins Cook Time: 4 mins Ready Time: 2 hrs 44 mins


• whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. set aside about 1/3 of this marinade to use while grilling.
• place the shrimp in a large, resealable plastic bag. pour in the remaining marinade and seal the bag. refrigerate for 2 hours.
• preheat an outdoor grill for high heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Cheesy Stuffed Lobster

Ingredients

• Servings: 4
• 4 (6 ounce) raw lobster tails, shelled
• 2 cups crushed buttery round crackers
• 1/2 cup chopped cooked shrimp
• 1/2 cup butter, melted
• 1 (10.75 ounce) can condensed cream of shrimp soup
• 1 cup milk
• 8 ounces processed cheese food, cubed

Recipe

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


• preheat the oven to 325 degrees f (165 degrees c).
• in a medium bowl, combine the crackers and shrimp. stir in the melted butter to form a stuffing. spread on top of the lobster tails and roll from one end of the tail to the other. if the tails are too thick, slice them in half horizontally to make them thinner. secure the rolls with toothpicks and place in a greased 8 inch square baking dish.
• in a saucepan over medium heat, combine the cream of shrimp soup, milk and cheese. cook and stir until cheese has melted. pour over the stuffed lobster tails. top with any stuffing mixture that you may have left over.
• bake for 25 minutes in the preheated oven, or until sauce is hot and lobster meat is opaque.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Penne With Chili, Chicken, And Prawns

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked penne pasta
• 2 skinless, boneless chicken breast halves - cubed
• 5 slices bacon
• 3 cloves garlic, chopped
• 1 (26 ounce) jar spicy red pepper pasta sauce
• 1/2 pound medium shrimp - peeled and deveined
• 1 fresh red chile pepper, finely chopped
• 1 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• place chicken, bacon, and garlic in a large skillet over medium heat, and cook 10 minutes, until bacon is evenly brown and chicken juices run clear. drain grease.
• mix pasta sauce into skillet. continue cooking until sauce is heated through. mix in shrimp. cook 2 minutes, or until shrimp are opaque. stir in chile pepper. toss with cooked pasta and 1/2 the parmesan cheese just before serving. garnish with remaining parmesan.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

miracle soup

Ingredients

• Servings: 20
• 1 tablespoon olive oil
• 1/4 cup chopped fresh ginger root
• 1/4 cup chopped garlic
• 2 (32 ounce) packages fat-free chicken broth
• 1/2 cup cornstarch
• 1 (6 ounce) can mushrooms, drained
• 1 (8 ounce) can bamboo shoots, drained
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon fructose (fruit sugar)
• 1 teaspoon crushed red pepper
• 2 (16 ounce) packages frozen mixed stir-fry vegetables
• 1 pound frozen, peeled and deveined shrimp
• 1/4 cup chopped fresh cilantro
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Recipe

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


• in a large pot, heat oil over medium heat. stir in ginger and garlic and cook 3 minutes, until tender. stir together 1 cup broth with cornstarch. pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. bring to a boil and cook until thickened.
• stir in frozen mixed vegetables, frozen shrimp and cilantro. simmer until shrimp is opaque, about 10 minutes. stir in spinach until just wilted, 2 minutes. serve at once.

thai spiced barbecue shrimp

Ingredients

• Servings: 8
• 3 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 2 teaspoons curry paste
• 1 pound medium shrimp - peeled and deveined

Recipe

Cook Time: 6 mins Ready Time: 1 hr 6 mins


• in a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. add shrimp, and seal or cover. marinate in the refrigerator for 1 hour.
• preheat a grill for high heat. when the grill is hot, lightly oil the grate. thread the shrimp skewers, or place in a grill basket for easy handling. transfer the marinade to a saucepan, and boil for a few minutes.
• grill shrimp for 3 minutes per side, or until opaque. baste occasionally with the marinade.

Shrimp Over Cheese Grits

Ingredients

• Servings: 6
• 4 1/2 cups water
• 1/2 cup cream
• 1 3/4 cups hominy grits
• 6 ounces processed cheese, cubed
• 1 tablespoon olive oil
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1 vidalia onions, thinly sliced
• 1 clove garlic, minced
• 1 1/2 pounds fresh shrimp, peeled and deveined
• salt and ground black pepper to taste
• 1 dash hot pepper sauce (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine the water and cream in a saucepan over medium heat. bring to a boil, and stir in the grits. when the grits start to thicken, stir in the processed cheese, and simmer, stirring occasionally until grits are thick and ready to eat, about 10 minutes.
• while you are waiting on the grits, heat the olive oil in a large skillet over medium-high heat. saute the green and red peppers with the onion and garlic. when the grits are almost done, add the shrimp to the saute mixture, and cook for about 5 more minutes, or just until the shrimp is cooked through. season with salt and pepper to taste.
• serve the cheese grits with a generous helping of the shrimp saute over them. add a dash of hot pepper sauce for heat if you like.

spicy lime grilled shrimp

Ingredients

• Servings: 1
• 3 tablespoons seasoning (such as emeril's essence®)
• 1 lime, juiced
• 1 tablespoon vegetable oil
• 1 pound peeled and deveined medium shrimp (30-40 per pound)

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 30 mins


• mix together the seasoning, lime juice, and vegetable oil in a resealable plastic bag. add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 20 minutes.
• preheat an outdoor grill for medium heat, and lightly oil the grate. remove the shrimp from the marinade, and shake off excess. discard the remaining marinade.
• cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

avocado prawns

Ingredients

• Servings: 2
• 2 avocados, halved with pits removed
• 1/2 lemon, zested
• 1/2 lemon, zested and juiced
• 1/2 teaspoon sugar
• 1 tablespoon chopped italian flat leaf parsley
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon chopped garlic
• 1/2 pound peeled and deveined prawns
• 1 teaspoon salt
• 1 pinch ground black pepper, to taste

Recipe

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


• mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. set aside.
• heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. add the prawns and increase heat to medium. season with salt and pepper. cook and stir the prawns over medium heat until they begin to change color. reduce heat to low. stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. garnish with a little bit of black pepper to serve.

Skeeter's Ceviche

Ingredients

• Servings: 6
• 1 pound peeled and deveined medium shrimp (30-40 per pound)
• 1 pound bay scallops
• 1 bunch cilantro leaves, chopped
• 3 roma (plum) tomatoes, diced
• 2 stalks celery, diced
• 5 green onions, sliced
• 6 limes, juiced
• 2 small serrano peppers, seeded and minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. season with salt, pepper, and black pepper; stir and pour into a glass or plastic container. cover, and refrigerate 3 hours to overnight. serve the seafood with the lime juice marinade.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Jambalaya-stuffed Tomatoes

Ingredients

• Servings: 4
• 4 large tomatoes
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1/4 cup chopped onion
• 2 tablespoons chopped green onion
• 1/2 green bell pepper, seeded and sliced
• 1/4 cup diced fully cooked ham
• 1 cup cooked basmati rice
• 1/2 teaspoon dried thyme
• 10 large shrimp - shelled, deveined, and halved lengthwise
• 1/4 cup chicken broth, or more as needed
• 1/4 cup grated parmesan cheese, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). grease a baking dish.
• remove the tops from tomatoes; scoop out the insides. chop the tomato meat and set aside for later use. liberally season the insides of tomatoes with salt and black pepper.
• melt butter in a frying pan over medium-high heat. cook and stir onion and green onion until lightly browned, 1 to 2 minutes. add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. remove from heat.
• fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. pour about 1 tablespoon chicken broth into each tomato. place tomatoes in the prepared baking dish. spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
• bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. sprinkle tomatoes with parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Jambalaya-stuffed Tomatoes

Ingredients

• Servings: 4
• 4 large tomatoes
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1/4 cup chopped onion
• 2 tablespoons chopped green onion
• 1/2 green bell pepper, seeded and sliced
• 1/4 cup diced fully cooked ham
• 1 cup cooked basmati rice
• 1/2 teaspoon dried thyme
• 10 large shrimp - shelled, deveined, and halved lengthwise
• 1/4 cup chicken broth, or more as needed
• 1/4 cup grated parmesan cheese, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). grease a baking dish.
• remove the tops from tomatoes; scoop out the insides. chop the tomato meat and set aside for later use. liberally season the insides of tomatoes with salt and black pepper.
• melt butter in a frying pan over medium-high heat. cook and stir onion and green onion until lightly browned, 1 to 2 minutes. add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. remove from heat.
• fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. pour about 1 tablespoon chicken broth into each tomato. place tomatoes in the prepared baking dish. spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
• bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. sprinkle tomatoes with parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.

avocado prawns

Ingredients

• Servings: 2
• 2 avocados, halved with pits removed
• 1/2 lemon, zested
• 1/2 lemon, zested and juiced
• 1/2 teaspoon sugar
• 1 tablespoon chopped italian flat leaf parsley
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon chopped garlic
• 1/2 pound peeled and deveined prawns
• 1 teaspoon salt
• 1 pinch ground black pepper, to taste

Recipe

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


• mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. set aside.
• heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. add the prawns and increase heat to medium. season with salt and pepper. cook and stir the prawns over medium heat until they begin to change color. reduce heat to low. stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. garnish with a little bit of black pepper to serve.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

spicy lime grilled shrimp

Ingredients

• Servings: 1
• 3 tablespoons seasoning (such as emeril's essence®)
• 1 lime, juiced
• 1 tablespoon vegetable oil
• 1 pound peeled and deveined medium shrimp (30-40 per pound)

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 30 mins


• mix together the seasoning, lime juice, and vegetable oil in a resealable plastic bag. add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 20 minutes.
• preheat an outdoor grill for medium heat, and lightly oil the grate. remove the shrimp from the marinade, and shake off excess. discard the remaining marinade.
• cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

Skeeter's Ceviche

Ingredients

• Servings: 6
• 1 pound peeled and deveined medium shrimp (30-40 per pound)
• 1 pound bay scallops
• 1 bunch cilantro leaves, chopped
• 3 roma (plum) tomatoes, diced
• 2 stalks celery, diced
• 5 green onions, sliced
• 6 limes, juiced
• 2 small serrano peppers, seeded and minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. season with salt, pepper, and black pepper; stir and pour into a glass or plastic container. cover, and refrigerate 3 hours to overnight. serve the seafood with the lime juice marinade.

thai spiced barbecue shrimp

Ingredients

• Servings: 8
• 3 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 2 teaspoons curry paste
• 1 pound medium shrimp - peeled and deveined

Recipe

Cook Time: 6 mins Ready Time: 1 hr 6 mins


• in a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. add shrimp, and seal or cover. marinate in the refrigerator for 1 hour.
• preheat a grill for high heat. when the grill is hot, lightly oil the grate. thread the shrimp skewers, or place in a grill basket for easy handling. transfer the marinade to a saucepan, and boil for a few minutes.
• grill shrimp for 3 minutes per side, or until opaque. baste occasionally with the marinade.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

avocado prawns

Ingredients

• Servings: 2
• 2 avocados, halved with pits removed
• 1/2 lemon, zested
• 1/2 lemon, zested and juiced
• 1/2 teaspoon sugar
• 1 tablespoon chopped italian flat leaf parsley
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon chopped garlic
• 1/2 pound peeled and deveined prawns
• 1 teaspoon salt
• 1 pinch ground black pepper, to taste

Recipe

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


• mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. set aside.
• heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. add the prawns and increase heat to medium. season with salt and pepper. cook and stir the prawns over medium heat until they begin to change color. reduce heat to low. stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. garnish with a little bit of black pepper to serve.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

sydney's squash

Ingredients

• Servings: 10
• 3 pounds yellow squash, chopped
• 1 onion, chopped
• 4 tablespoons butter
• 1 cup heavy whipping cream
• 8 ounces american cheese, cubed
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 pound small shrimp, peeled and deveined
• 20 buttery round crackers, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large pot of salted water, boil squash and onions until tender.
• in a saucepan, combine butter or margarine and cream; stir constantly over a low heat. mix in cheese, cornstarch, salt and pepper. stir until sauce thickens.
• place squash and onions in a 2-quart baking dish. mix in shrimp and cheese sauce. sprinkle casserole with cracker crumbs.
• bake uncovered for 20 to 30 minutes or until hot.

Lobster

Ingredients

• Servings: 6
• 1/4 bunch fresh parsley
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 4 cloves crushed garlic
• 1 (14.5 ounce) can stewed tomatoes
• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) can tomato paste
• 5 cups water
• red pepper sauce to taste
• 2/3 cup
• 1 (4 ounce) jar pimentos, julienned
• 1 cup frozen petite peas
• 4 raw lobster tail, quartered
• 2/3 pound fresh shrimp, shelled and deveined without tails

Recipe

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


• remove the stems from the parsley and discard. in a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. process just enough to chop the ingredients up. should retain a chunky consistency
• in a large pot over medium/low heat, combine olive oil and parsley mixture. cook for about 6 to 7 minutes.
• stir in tomato paste until completely dissolved. pour in 5 cups of water, red pepper sauce, and red pimentos. raise the heat to medium and simmer for about 15 minutes.
• add the petit poi, lobster tails and shrimp. simmer for 10 minutes or until shrimp are pink all the way through.

Pile Of Prawns

Ingredients

• Servings: 1
• 1 large lemon, zested and juiced
• 6 cloves garlic, crushed
• 1 cup butter
• 2 tablespoons salt
• 2 tablespoons chopped fresh parsley
• 1 pound uncooked prawns, peeled and deveined

Recipe

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


• mix one tablespoon of lemon zest with the crushed garlic.
• in a skillet, melt your butter over medium heat. once melted, add salt, parsley and the garlic and lemon zest mixture to make a 'butter brew.' mix with a spatula.
• pour the lemon juice over the shrimp and sprinkle with two tablespoons of lemon zest . add the prawns to the skillet. cook them for about one minute, flip and then cook for another minute, until the flesh is firm and no longer translucent.

seafood file gumbo

Ingredients

• Servings: 8
• 1 pound shrimp, peeled and deveined
• 5 quarts water
• 4 carrots, sliced
• 4 onions, quartered
• 1/2 bunch celery, sliced
• 2 bay leaves
• 3 cloves garlic, sliced
• 2 sprigs fresh parsley
• 5 whole cloves
• 1 teaspoon ground black pepper
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1/2 teaspoon ground cayenne pepper
• 1/2 tablespoon ground pepper
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 16 ounces crabmeat
• 1 bay leaf, crushed
• 1 teaspoon salt
• 3/4 cup corn oil
• 2 cups diced onion
• 2 cups diced celery
• 2 cups chopped green bell pepper
• 1 teaspoon minced garlic
• 3 tablespoons file powder
• 2 teaspoons hot pepper sauce
• 1 1/2 cups tomato sauce
• 1 pint shucked oysters

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs 50 mins

Ready Time: 9 hrs 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• shell and devein the shrimp, reserve the shells. place the shrimp in a covered bowl and refrigerate. place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. turn off the oven.
• make the stock: in a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. add the shrimp shells. bring the stock slowly to boil. reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
• remove stock from heat and strain. press all liquid from the shells and vegetables, then discard them. return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). if clarity is desired, strain the stock through a cloth.
• in a small bowl, combine the ground red, , and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
• in a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. add onions, celery and green pepper. turn heat to high. stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. cook for 5 minutes, stirring constantly. add tomato sauce and stir as it reduces over high heat. add 7 cups of the stock and bring to a boil. reduce heat and simmer for 1 hour, stirring occasionally.
• when ready to serve, add shrimp, oysters, and crabmeat. cover and wait 5 minutes. turn off heat and let stand for 10 minutes.

chile-garlic shrimp

Ingredients

• Servings: 4
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 (1.6 oz) package buffalo wing seasoning mix (such as mccormick® original buffalo wings seasoning mix)
• 5 tablespoons unsalted butter
• 2 teaspoons bottled minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup coarsely chopped fresh cilantro
• 2 teaspoons lime juice
• 4 lime wedges, for garnish (optional)

Recipe

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


• rinse the shrimp with cold water and pat dry with paper towls. add the shrimp and seasoning mix to a plastic bag and shake to coat.
• heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. do not overcook.
• remove the pan from the heat and stir in the cilantro and lime juice. garnish with lime wedges and serve hot.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

shrimp spread i

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 (4 ounce) cans shrimp
• 1 cup cocktail sauce
• 2 cups shredded mozzarella cheese
• 1 green bell pepper, chopped
• 3 green onions, chopped
• 1 medium tomato - peeled, seeded and chopped

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• mix cream cheese, sour cream and mayonnaise together. spread the mixture the bottom of a 12-inch round pizza pan. sprinkle the shrimp on top of the cream cheese mixture, and then evenly pour the seafood cocktail sauce over the shrimp. sprinkle cheese, chopped pepper, green onions and tomatoes to finish. refrigerate until you are ready to serve.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

seafood creole

Ingredients

• Servings: 6
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sweet basil
• 1/4 cup butter
• 1 cup peeled chopped tomato
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped green bell pepper
• 1 1/2 teaspoons minced garlic
• 1 1/4 cups chicken stock
• 1 cup canned tomato sauce
• 1 teaspoon sugar
• 1/2 teaspoon hot pepper sauce (such as tabasco®)
• 2 bay leaves
• 1 pound peeled and deveined rock shrimp (thawed if frozen)
• 1 pound bay scallops (thawed if frozen)
• 1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• mix together oregano, salt, pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• melt butter in a large dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. cook and stir until the onion is translucent, about 5 minutes.
• stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. reduce heat to low and bring sauce to a simmer. stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. remove bay leaves to serve.