Baked Lemon Shrimp

 4 lbs unpeeled large shrimp

2 lemons cut into wedges

2 bay leaves

1 cup butter melted

1 cup ketchup

½ cup worcestershire sauce

2 tablespoons minced garlic

3 tablespoons old bay seasoning or Cajun spice

1 teaspoon crushed rosemary

1 teaspoon dried thyme 

Place shrimp in 13x9 inch baking pan. Top with lemon wedges & bay leaves. Stir the butter together with the rest of the ingredients. Pour over the shrimp. Bake uncovered at 400-degrees for 30 or 35 minutes stirring every 10 minutes.Discard bay leaves.

Serve with French bread and lemon wedges

Broiled Stuffed Shrimp

 16 extra large shrimp peeled and de-veined. Leave tails on. Very carefully slice the shrimp down the middle. Do not cut all the way through. Open each shrimp out flat. Place 1 & 1/2 tablespoons of crabmeat stuffing in each shrimp. 

Crabmeat Stuffing

½ lb lump crabmeat

½ cup mayonnaise

2 large eggs

1/3 cup cracker meal 

Beat mayonnaise & eggs til light and fluffy. Add crabmeat. Fold in cracker meal. Chill one hour before using. After stuffing shrimp, place on pan and bake or broil til done; about 25 to 30 minutes. Be careful not to burn the crabmeat stuffing. To serve place 3 shrimp on plate and serve with horseradish sauce on the side. 

Horseradish Sauce

½ cup mayonnaise

3 tablespoons prepared horseradishdash or two hot sauce

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

Mix and blend all ingredients til well blended

Cajun Shrimp Alfredo over Linguine with Andouille Sausage or Fettuccine 

1 lb peeled and de-veined shrimp

One 12oz package linguine or fettuccine

½ lb andouille sausage

½ cup butter

1 medium onion diced fine

1 small green bell pepper diced fine

4 celery stalks chopped & diced fine

2 tablespoons minced garlic

1 ½ teaspoon Cajun spice

3 tablespoons flour (all purpose)

2 cups chicken broth

1 ½ cups heavy cream

6 oz. Velveeta cheese cubed

¾ cup chopped green onions

1/3 cup grated parmesan cheese

3 tablespoons chopped fresh parsley 

Prepare pasta according to package directions. Drain pasta and set aside.Cook sausage in large Dutch oven or heavy skillet til browned, about 10 minutes. Remove sausage and drain. Set sausage aside. Reserve on tablespoon of sausage drippings.Melt the butter and drippings together in Dutch oven over medium heat.Add shrimp and cook 5 or 6 minutes, til shrimp just turn pink. Remove shrimp and keep warm.Add onion, bell peppers, celery and garlic to drippings in Dutch oven stirring constantly. Cook for 10 minutes or until vegetables are soft. Stir in Cajun seasoning and flour. Cook over medium heat for 1 or 2 minutes til flour is browned gradually.Stir in chicken broth. Bring to boil. Let boil 1 or 2 minutes. Reduce heat to medium low. Stir in heavy cream. Cook over medium low heat for 8 to 10 minutes. Add cheese, sausage and shrimp stirring til cheese melts.Remove from heat.Stir in green onions, parmesan cheese, and fresh parsley. 

Serve over hot linguine or fettuccine.

EASY SHRIMP CHOWDER

  2 tablespoons butter

1 medium onion chopped fine

2 each 10 oz. Cans cream of potato soup undiluted

¼ teaspoon ground red pepper

1 ½ lbs medium size shrimp peeled & deveined. Tails off.

1 cup (4oz.) shredded Monterey Jack cheese

Garnish with fresh chopped parsley

Preparation Method

French Type Shrimp Salad 

 Vinaigrette Dressing

2 tablespoons minced garlic

2/3 cup low sodium chicken broth

¼ cup chopped fresh basil

¼ cup fresh chopped parsley

2 tablespoons fresh lemon juice

2 tablespoons tarragon vinegar

2 tablespoons extra virgin olive oil

2 teaspoons Dijon mustard

½ teaspoon freshly ground black pepper 

SALAD

2 lbs peeled & de-veined shrimp

12 small red potatoes

½ lb harricots verts (French green beans)

cooking spray

5 cups spring mix salad greens

4 cups chopped romaine lettuce

1 cup sliced roasted red peppers

3 medium tomatoes cut into 6 wedges

One 14 oz. Can quartered artichoke hearts, drained well

3 hard boiled eggs cut into quarters

1 cup nicoise olives (brown olives)

2 tablespoons capers 

Method

I.                 To prepare vinaigrette, mix the garlic, chicken broth and the next 7 ingredients. Mix in food processor til well blended.

II.             To prepare salad, combine 2 tablespoons vinaigrette in a large zip lock bag with the shrimp. Marinate shrimp about 20 minutes, turning bag to make sure all shrimp are coated.

III.         Place potatoes in saucepan, cover with water & bring to boil. Boil about 8 minutes. Add haricots verts and continue cooking til potatoes and beans are tender. Drain and rinse under cold water. Cut potatoes into ¼ inch slices. Dry beans & set aside.

IV.           Heat a large grill pan over high heat. Coat pan with olive oil. Remove shrimp from marinade bag and grill til shrimp are just done; about 3 or 4 minutes each side.

V.               Combine potatoes, haricot verts, greens, lettuce, bell peppers, tomatoes and artichoke hearts in a large bowl. Add vinaigrette, toss gently til everything is coated. Place lettuce and salad mixture on salad plates (6) about 2 ½ cups on each plate. Arrange shrimp and egg slices over mixture. Sprinkle with olives and capers over each salad.  Serve immediately.

GRILLED ASIAN SHRIMP KABOBS 

 2 lbs large shrimp peeled and de-veined. Leave tail on.

 1 cup mayonnaise

¼ cup apricot preserves

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 teaspoon minced garlic

½ teaspoon ground ginger

Combine first 6 ingredients. Mix well.

 Reserve 1/3 cup of sauce mixture.

 1 dozen lemon wedges

1 dozen 2 inch pieces of green onions

 Place shrimp in zip lock bag. Pour 2/3 of sauce over shrimp. Chill for 2 or 3 hours. Remove shrimp from bag. Discard marinade or sauce.

 Use reserved sauce to brush on shrimp kebobs as they cook.

 Place one shrimp, one lemon wedge and one green onion on skewer. Should end up with 3 shrimp, 2 lemon wedges and 2 pieces of onion on one skewer.Brush kabobs with sauce. Grill til shrimp turn pink. About 3 minutes each side. Serve for appetizers or serve two kabobs over rice for entrée.

PESTO SHRIMP OVER RICE

 1 ½ lbs large fresh shrimp peeled and de-veined. Leave tail on.

 1 cup fresh cilantro leaves

3 green onions cut in 3 inch pieces

¼ cup fresh grated parmesan cheese

½ small jalapeno pepper unseeded

½ medium tomato

2 tablespoons pine nuts

3 tablespoons fresh lemon juice

1 teaspoon minced garlic

½ teaspoon salt

½ teaspoon pepper

¼ cup olive oil divided in half 

Preparation and Method

Use ½ of the olive oil in skillet.

Sauté’ shrimp over medium high heat for 2 or 3 minutes, just til shrimp turn pink.Set aside.

Process the rest of the ingredients in food processor or blender until smooth.

Pour over shrimp and heat through til hot.

Serve over cooked rice.

Pickled Shrimp 

1 ½ lbs large shrimp cooked peeled & de-veined

1 cup water

1 cup malt vinegar

½ cup olive oil

½ cup lime juice

2 tablespoons sugar

2 tablespoons Kosher salt

3 bay leaves

1 ½ teaspoons black pepper

1 teaspoon dill seed

1 teaspoon celery seed

1 teaspoon dry mustard

½ teaspoon dried tarragon crushed real fine

¼ teaspoon cayenne pepper

¼ teaspoon Tabasco sauce

2 medium onions sliced paper thin

 Mix all ingredients except shrimp and onions in stock pot.

 Simmer uncovered for 5 or 10 minutes.

 Remove from heat.

Using a four quart bowl place a thin layer of onions in bottom of bowl. Put a layer of shrimp on top of the onions. Continue to layer the shrimp and onions, layering until all the shrimp and onions are used.

 Pour warm marinade over top.

 Cover with plastic wrap.

 Place a plate with 2 or 3 lbs of weight on top of bowl.

Marinate for at least 12 hours.

Serve using a slotted spoon. 

This is a great way to serve shrimp on an hors d’deurves buffet

Shrimp, Cheese Loaf

 2 cups cooked chopped shrimp

One 8 oz package cream cheese

½ cup mayonnaise

1 tablespoon minced garlic

2 teaspoons sweet pickle relish

4 cups shredded cheddar cheese

Two 4oz. Jars pimento, drained & chopped

One 4oz can drained & chopped green chili’s

½ cup pecans toasted & chopped

½ cup finely diced red onion

 Beat first 4 ingredients at medium speed in mixing bowl until smooth.

 Stir in cheddar cheese and rest of ingredients.

Shape into loaf or round ball.

Chill 8 hours.

Serve with crackers, pita wraps, or bread rounds.