Fishboy's Beer Belly Shrimp

Ingredients

• Servings: 6
• 2 pounds large shrimp, peeled and deveined with tails attached
• 1 cup beer
• 2 tablespoons chopped fresh parsley
• 2 tablespoons vegetable oil
• 4 teaspoons worcestershire sauce
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon hot sauce

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 2 hrs 30 mins


• combine all ingredients in a large bowl. stir well to coat the shrimp. place in a large shallow dish and refrigerate. let marinate for 2 to 3 hours, stirring occasionally.
• heat oven broiler. drain shrimp. thread shrimp through neck and tail onto six 14-inch skewers so that shrimp will lie flat. place skewers on a lightly greased rack of a broiler pan.
• broil 5 inches from heat for 3 minutes. turn skewers and broil for an additional 1 to 2 minutes, or until shrimp turn pink. serve warm with cold beer.

Shrimp And Crabmeat Loaf

Ingredients

• Servings: 8
• 1 (6 ounce) can small shrimp, drained
• 1 (6 ounce) can crabmeat, drained and flaked
• 1/2 cup mayonnaise
• 1/4 cup thinly sliced green onions
• 1/4 cup diced celery
• 1 (8 ounce) package shredded mozzarella cheese
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (1 pound) loaf french bread, halved horizontally

Recipe

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


• in a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
• spread the shrimp mixture on the bottom half of bread and replace the top half. cut into 8 pieces and serve immediately or refrigerate whole and cut into 8 pieces when ready to serve.
• heating instructions: preheat oven to 400 degrees f (200 degrees c). wrap the loaf in a large piece of aluminum foil. bake for 20 minutes or until heated through. cut into 8 pieces.

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.

Pasta And Salmon Salad

Ingredients

• Servings: 4
• 1 (8 ounce) package tri-colored pasta assortment
• 3 tablespoons curry powder
• 3/4 pound medium shrimp, in the shell
• 1/4 pound smoked salmon, chopped
• 1 1/2 cups frozen green peas, thawed
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon lemon juice
• salt to taste
• ground black pepper to taste
• 3 tablespoons olive oil

Recipe

• fill a large saucepan with salted water and bring to a boil. add the curry powder, let it dissolve, then add the pasta. when the pasta is cooked but still firm, drain and cool with running water. drain again thoroughly and place in a large salad bowl.
• fill a large pot with salted water and bring to a boil. boil the shrimp until they turn pink and curl slightly, 2-3 minutes. drain, place under cold running water and drain again. peel and devein the shrimp and set aside.
• to the pasta add the cooked shrimp, smoked salmon and green peas. in a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. add the oil and stir vigorously until blended.
• pour dressing over pasta dish. toss well 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.

Creamy Pesto Shrimp

Ingredients

• Servings: 8
• 1 pound linguine pasta
• 1/2 cup butter
• 2 cups heavy cream
• 1/2 teaspoon ground black pepper
• 1 cup grated parmesan cheese
• 1/3 cup pesto
• 1 pound large shrimp, peeled and deveined

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• in a large skillet, melt the butter over medium heat. stir in cream, and season with pepper. cook 6 to 8 minutes, stirring constantly.
• stir parmesan cheese into cream sauce, stirring until thoroughly mixed. blend in the pesto, and cook for 3 to 5 minutes, until thickened.
• stir in the shrimp, and cook until they turn pink, about 5 minutes. serve over the hot linguine.

Shrimps Saganaki (greek Recipe)

Ingredients

• Servings: 4
• 1 pound medium shrimp, with shells
• 1 onion, chopped
• 2 tablespoons chopped fresh parsley
• 1 cup wine
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/4 teaspoon garlic powder (optional)
• 1/4 cup olive oil
• 1 (8 ounce) package feta cheese, cubed
• salt and pepper to taste (optional)

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• bring about 2 inches of water to a boil in a large saucepan. add the shrimp, the water should just cover them. boil for 5 minutes, then drain, reserving the liquid, and set aside.
• heat about 2 tablespoons of oil in a saucepan. add the onions; cook and stir until the onions are soft. mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
• while the sauce is simmering, the shrimps should have become cool enough to handle. first remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
• when the sauce is thickened, stir in the shrimp stock and shrimp. bring to a simmer, and cook for about 5 minutes. add the feta cheese and remove from the heat. let stand until the cheese starts to melt. serve warm.