SHRIMP RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON WRAPPED SHRIMP (11-21-92) (22:47) MSB 1 (16 OUNCE) PACKAGE BACON 40 LARGE SHRIMP, SHELLED AND DEVEINED, LEAVING TAILS ON 1 (10 OUNCE) BOTTLE TERIYAKI SAUCE CUT BACON SLICES IN HALF. WRAP BACON AROUND SHRIMP. SECURE WITH WOODEN PICKS. PLACE IN 13 X 9 INCH BAKING DISH. POUR TERIYAKI SAUCE OVER SHRIMP. COVER; REFRIGERATE ONE HOUR. HEAT OVEN TO 400 DEGREES. BAKE UNCOVERED 20 TO 25 MINUTES OR UNTIL BACON IS CRISP. REMOVE; DRAIN ON PAPER TOWELS. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED SHRIMP 8 LARGE CLEANED SHRIMP 4 TABLESPOON LEMON JUICE 1/2 CUP BUTTER 1/2 CUP CHOPPED PARSLEY 3 CLOVES MINCED GARLIC 1 CUP BREAD CRUMBS 2 TEASPOON PAPRIKA BUTTERFLY SHRIMP BUT DON'T CUT ALL THE WAY. SPREAD AND FLATTEN. PLACE SHRIMP IN INDIVIDUAL BAKING DISHES. SPRINKLE WITH PORTION OF LEMON JUICE. COMBINE BUTTER, 5 TABLESPOON PARSLEY AND GARLIC IN A BOWL. PLACE SOME OF THE MIXTURE ON EACH SHRIMP. COMBINE CRUMBS, REMAINING PARSLEY AND PAPRIKA AND PLACE SOME ON EACH SHRIMP. BAKE AT 400 DEGREES FOR 15 MINUTES. GARNISH WITH LEMON WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED SHRIMP (03/14/94) (19:53) SERVES 2 2 DOZEN LARGE SHRIMP, IN SHELLS, PREFERABLY HEADS ON SEASONING MIX 1 T EACH OF CAYENNE AND BLACK PEPPER 1/2 T EACH OF SALT, CRUSHED RED PEPPER, THYME & ROSEMARY 1/8 T OREGANO 1/4 LB PLUS 5 T UNSALTED BUTTER, *IN ALL* 1 1/2 T MINCE GARLIC 1 T WORCESTERSHIRE SAUCE 1 C BASIC SHRIMP STOCK (SEE NOTES AND RECIPE FOLLOWING) 1/4 C BEER, ROOM TEMPERATURE RINSE SHRIMP IN COLD WATER AND DRAIN WELL. PINCH OFF AND DISCARD THE PORTION OF THE HEADS FROM THE EYES FORWARD, INCLUDING THE EYES BUT NOT THE PROTRUDING LONG SPINE ABOVE THEM. LEAVE AS MUSH AS POSSIBLE OF THE ORANGE SHRIMP FAT FROM THE HEAD ATTACHED TO THE BODY. SET ASIDE. IN A SMALL BOWL, COMBINE SEASONING MIX INGREDIENTS. COMBINE 1/4 LB BUTTER (1 STICK) OF THE BUTTER AND THE GARLIC, THE WORCESTERSHIRE SAUCE AND THE SEASONING MIX IN A LARGE SKILLET OVER HIGH HEAT, ADDING THE SHRIMP AFTER BUTTER HAS MELTED. COOK FOR 2 MINUTES, SHAKING (AS OPPOSED TO STIRRING -- SEE NOTES) THE SKILLET IN A BACK-AND-FORTH MOTION. ADD REMAINING 5 T BUTTER AND THE STOCK AND COOK, CONTINUING SHAKING PAN, FOR 2 MINUTES. ADD THE BEER AND COOK AND SHAKE PAN FOR 1 MINUTE. REMOVE FROM HEAT. ARRANGE SHRIMP AROUND A LARGE SCOOP OF RICE (WE LIKE TO USE A MIXTURE OF LONG GRAIN WHITE RICE AND WILD RICE) ON EACH PLATE, DOUSED WITH A GENEROUS HELPING OF THE SAUCE. SERVE IMMEDIATELY WITH PLENTY OF FRENCH BREAD ON THE SIDE FOR SOPPING UP EXTRA SAUCE. SERVE ANY SAUCE NOT INITIALLY POURED ON SHRIMP IN A PITCHER ... YOU'LL PROBABLY WANT TO SOP UP EVERY LAST DROP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BATTERED SHRIMP (01/08/94) (0:17) 1 LB SHRIMP, RAW, PEELED WITH TAILS LEFT ON 1 EGGS, WHIPPED 1 CUP BEER 3 GREEN ONIONS, INCLUDING GREEN TOPS 1-1/2 CUP FLOUR 2 TSP. SALT, OR TO TASTE 2 CLOVES GARLIC 1/2 CUP EQUAL PARTS RED AND GREEN BELL PEPPERS OIL FOR FRYING 1/2 TSP. CAYENNE 3/4 TSP. DILL WEED FRESHLY GROUND PEPPER TO TASTE 1 TABLESPOON PICANTE SAUCE CUT GREEN ONIONS, BELL PEPPERS AND GARLIC TO UNIFORM SIZE. PLACE IN FOOD PROCESSOR AND PULSE TILL FINELY CHOPPED. MIX FLOUR WITH SALT, CAYENNE, DILL WEED AND GROUND PEPPER. ADD BEER, EGG, AND PICANTE SAUCE, MIXING UNTIL SMOOTH. ADD MINCED VEGGIES, MIXING WELL. PLACE PEELED SHRIMP IN LARGE BOWL. POUR BATTER MIXTURE OVER SHRIMP. USE 1/2" DEEP OIL IN HEAVY FRYPAN. HEAT OIL UNTIL VERY HOT. DROP SHRIMP INTO OIL ONE BY ONE, NOT TOUCHING, AND FRY EACH SIDE TILL GOLDEN. DRAIN ON PAPER TOWELS, AND KEEP WARM. THEY SHOULD BROWN QUICKLY, SO AS NOT TO TOUGHEN THE SHRIMP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERFLY SHRIMP WITH SNOWPEAS (05/20/93) (23:55) ALWAYS A FAVORITE, YOU WILL WANT TO SERVE THIS FRESH TASTING COMBINATION OVER AND OVER AGAIN. 1/4 LB FRESH OR FROZEN MEDIUM-SIZED SHRIMP 1/3 LB FRESH SNOWPEAS 8 LARGE FRESH OR CANNED WATER CHESTNUTS 1/2 C UNPEELED STRAW MUSHROOMS 2 T FRESH GINGER, SLIVERED 1 LARGE CLOVE GARLIC, MINCED 2 GREEN ONIONS 3 T PEANUT OIL 1/2 C CHICKEN STOCK 2 T THIN SOY SAUCE 1 T DRY SHERRY 1/2 T SALT 1 PINCH SUGAR CORNSTARCH PASTE PREPARATION: SOAK SNOWPEAS IN COLD WATER FOR 2 HOURS TO MAKE CRISP. SOAK SHRIMP IN SALTED COLD WATER FOR 1 HOUR. DRAIN STRAW MUSHROOMS. BREAK OFF ENDS OF SNOWPEAS. PEEL & RINSE WATER CHESTNUTS. SHELL SHRIMP, KEEPING TAIL INTACT. DEEPLY SLIT SHRIMP AROUND UPPER CURVE (DON'T CUT THROUGH), DEVEINING, & SPREADING SHRIMP ALMOST FLAT. CUT GREEN ONION ON THE BIAS IN 2" LENGTHS. SLICE WATER CHESTNUTS THINLY CROSSWISE. IN SMALL BOWL, MIX STOCK, SOY SAUCE, SHERRY, SALT & SUGAR. STIR-FRYING: SWIRL PEANUT OIL INTO VERY HOT WOK. WHEN OIL BEGINS TO SMOKE, ADD SHRIMP & STIR-FRY UNTIL THEY CURL (ABOUT 20 SECONDS). REMOVE SHRIMP TO SERVING PLATTER. STIR-FRY MUSHROOMS FOR 30 SECONDS; ADD GARLIC & GINGER; STIR-FRY ANOTHER 30 SECONDS. ADD SNOWPEAS & WATER CHESTNUTS; STIR-FRY BRISKLY FOR 1 MINUTE. ADD STOCK MIXTURE; BRING TO BOIL; KEEP TOSSING UNTIL SNOWPEAS ARE BRIGHT GREEN. PUSH INGREDIENTS OUT OF LIQUID, DRIBBLE IN CORNSTARCH PASTE TO THICKEN SLIGHTLY. RETURN INGREDIENTS, INCLUDING SHRIMP. STIR BRIEFLY. SERVE IMMEDIATELY. HINT: SNOWPEAS SHOULD BE SLIGHTLY UNDERCOOKED WHEN SERVED. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CASHEW SHRIMP (11-04-92) (3:31) IBM SAUCE: 1/2 CUP CHICKEN BROTH 1 TABLESPOON SOY SAUCE 1/4 TEASPOON PEPPER 1 TABLESPOON CORNSTARCH SHRIMP AND VEGETABLES: 1 POUND SHELLED AND DEVEINED RAW SHRIMP 1 TABLESPOON SOY SAUCE 2 TABLESPOONS PEANUT OR VEGETABLE OIL 1 1/2 CUPS JULIENNE CUT RED BELL PEPPERS 1 TEASPOON MINCED GARLIC 1 (8 OUNCE) CAN SLICED WATER CHESTNUTS, DRAINED 1 (6 OUNCE) PACKAGE SNOW PEAS, THAWED AND DRAINED 1/2 CUP TOASTED CASHEWS 1/4 CUP CHOPPED SCALLIONS COMBINE SAUCE INGREDIENTS, SET ASIDE. MIX TOGETHER SHRIMP AND SOY SAUCE. IN A WOK OR LAGER NON-STICK SKILLET, STIR FRY SHRIMP IN HOT OIL UNTIL PINK. REMOVE AND SET ASIDE. SAUTÉ RED BELL PEPPERS AND GARLIC 1 MINUTE; STIR IN WATER CHESTNUTS AND SNOW PEAS AND HEAT THROUGH. STIR SAUCE, ADD TO PAN WITH SHRIMP. COOK, STIRRING CONSTANTLY, UNTIL THICK AND BUBBLY. SPRINKLE WITH CASHEWS AND SCALLIONS. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CITRUS SHRIMP AND SCALLOPS (12/11/93) (21:43) SERVINGS: 4 1/2 LB FRESH OR FROZEN SCALLOPS 1 T FINELY SHREDDED ORANGE PEEL 1/2 C ORANGE JUICE 2 T SOY SAUCE 1 T GRATED GINGERROOT 1 X CLOVE GARLIC, MINCED 1/4 T GROUND RED PEPPER 12 X FRESH OR FROZEN PEA PODS 1 X ORANGE, CUT IN 8 WEDGES 12 FRESH OR FROZEN LARGE SHRIMP, PEELED AND DEVEINED (ABOUT 1/2 LB TOTAL) HALVE ANY LARGE SCALLOPS. PLACE SCALLOPS AND SHRIMP IN A PLASTIC BAG SET IN A DEEP BOWL. FOR MARINADE, COMBINE ORANGE PEEL, ORANGE JUICE, SOY SAUCE, GINGEROOT, GARLIC, AND RED PEPPER. POUR OVER SEAFOOD. SEAL BAG. MARINATE IN THE REFRIGERATOR 30 MINUTES. DRAIN, RESERVING MARINADE. IF USING FRESH PEA PODS, COOK IN BOILING WATER ABOUT 2 MINUTES; DRAIN. OR, THAW AND DRAIN FROZEN PEA PODS. WRAP 1 PEA POD AROUND EACH SHRIMP. THREAD PEA PODS AND SHRIMP ONTO FOUR 10-12" SKEWERS ALTERNATELY WITH SCALLOPS AND ORANGE WEDGES. GRILL KABOBS ON AN UNCOVERED GRILL DIRECTLY OVER MEDIUM-HOT COALS FOR 5 MINUTES. TURN AND BRUSH WITH MARINADE. GRILL 5-7 MINUTES MORE OR TILL SHRIMP TURN PINK AND SCALLOPS ARE OPAQUE. BRUSH OCCASIONALLY WITH MARINADE. BROILER DIRECTIONS: PLACE KABOBS ON THE UNHEATED RACK OF A BROILER PAN. BROIL 4" FROM THE HEAT FOR 4 MINUTES. TURN AND BROIL 4-6 MINUTES MORE OR TILL SHRIMP TURN PINK AND SCALLOPS ARE OPAQUE. BRUSH OCCASIONALLY WITH MARINADE. *********************************************************** PER SERVING: 133 CALORIES, 22 G PROTEIN, 7 G CARBOHYDRATES, 1 G FAT, 105 MG CHOLESTEROL, 305 MG SODIUM, 380 MG POTASSIUM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCKTAIL SHRIMP 1 (12/10/93) (19:05) SERVINGS: 30 1 LB MEDIUM SHRIMP 1 EA GARLIC CLOVE, CRUSHED 1 T LEMON JUICE 1 T OLIVE OR SALAD OIL 3/4 T SOY SAUCE 1 T DRY SHERRY 3/4 TS SALT 2 T KETCHUP 1/8 TS BLACK PEPPER 1 T PREPARED HORSERADISH, OPTIONAL SHELL AND DEVEIN SHRIMP; LEAVE TAIL PARTS OF SHELLS ON A 10" ROUND BAKING DISH, COMBINE GARLIC AND NEXT 6 INGREDIENTS. ARRANGE SHRIMP WITH TAILS TOWARD CENTER. COOK, COVERED, ON HIGH IN MICROWAVE 2 MINUTES; ADD KETCHUP. COOK, COVERED, 1 TO 3 MINUTES JUST UNTIL SHRIMP TURN PINK, STIRRING ONCE. LET STAND 3 MINUTES; STIR. REFRIGERATE 30 MINUTES TO -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COUNTRY DIJON SHRIMP SAUTÉ (04-24-92) 1 POUND LARGE SHRIMP, PEELED, DEVEINED AND BUTTERFLIED 1 CLOVE GARLIC, CRUSHED 2 TABLESPOONS MARGARINE 3 TABLESPOONS DIJON MUSTARD 2 TABLESPOONS CHOPPED PARSLEY 1 TABLESPOON LEMON JUICE 1/4 TEASPOON DRIED TARRAGON LEAVES HOT COOKED RICE IN LARGE SKILLET, OVER MEDIUM HIGH HEAT, COOK SHRIMP AND GARLIC IN MARGARINE FOR 4 TO 5 MINUTES OR UNTIL SHRIMP ARE PINK. REMOVE FROM HEAT; STIR IN MUSTARD, PARSLEY, LEMON JUICE AND TARRAGON. SERVE IMMEDIATELY OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB-TOPPED SHRIMP (05/15/93) (0:10) SERVINGS: 2 12 EA LARGE SHRIMP * 2 T SLICED GREEN ONION 1 T BUTTER OR MARGARINE 1 T LEMON JUICE 1 X DASH BOTTLED HOT PEPPER SAUCE 5 1/2 OZ CANNED CRAB MEAT ** 2 T FINE DRY BREAD CRUMBS 1 X LEMON WEDGES * SHRIMP MAY EITHER BE FRESH OR FROZEN. ** CRAB MEAT SHOULD BE DRAINED, FLAKED, AND CARTILAGE REMOVED. THAW LARGE SHRIMP, IF FROZEN. TO SHELL FRESH OR THAWED SHRIMP, OPEN EACH SHELL LENGTHWISE DOWN THE BODY. HOLD THE SHRIMP IN ONE HAND AND CAREFULLY PEEL BACK THE SHELL STARTING WITH THE HEAD END. GENTLY PULL ON THE TAIL PORTION OF THE SHELL TO REMOVE THE ENTIRE SHELL. BUTTERFLY SHRIMP BY CUTTING DOWN THE BACK ALMOST BUT NOT ALL THE WAY THROUGH; REMOVE VEIN. REPEAT WITH REMAINING SHRIMP. SET ASIDE. IN A SMALL NONMETAL BOWL, MICRO-COOK SLICED GREEN ONION AND THE BUTTER OR MARGARINE, UNCOVERED, ON 100% POWER FOR 1 1/2 TO 2 MINUTES OR TILL THE GREEN ONION IS TENDER. STIR IN LEMON JUICE AND BOTTLED HOT PEPPER SAUCE. TOSS WITH THE FLAKED CRAB MEAT AND FINE DRY BREAD CRUMBS. SPREAD SHRIMP OPEN. PLACE, CUT SIDE UP, IN TWO 10-OUNCE OVAL CASSEROLES. COVER WITH VENTED CLEAR PLASTIC WRAP. MICRO-COOK, COVERED, ON 100% POWER FOR 1 1/2 MINUTES, ROTATING THE CASSEROLES A HALF-TURN ONCE. DRAIN OFF LIQUID AND REARRANGE SHRIMP, PLACING THE LEAST-COOKED PORTIONS TO THE OUTSIDE OF THE CASSEROLES. SPOON CRAB MIXTURE OVER SHRIMP. MICRO-COOK, COVERED, ON 100% POWER ABOUT 2 1/2 MINUTES OR TILL SHRIMP ARE DONE AND CRAB MIXTURE IS HEATED THROUGH, ROTATING THE CASSEROLES A HALF-TURN ONCE. SERVE WITH LEMON WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE (03/14/94) (19:55) 1 LB SHRIMP 2 SLICES, THIN GINGER, FRESH 1 CLOVE GARLIC 1 STALK, GOOD-SIZED CELERY, VERY CRISP AND FRESH 1 TSP. LIGHT SOY SAUCE 1 TABLESPOON OYSTER SAUCE 1 TABLESPOON VODKA 3 TABLESPOONS CHICKEN BROTH 1 TABLESPOON CORNSTARCH 1 TSP. SALT 1 TABLESPOON CORNSTARCH 2 CUPS OIL, FOR DEEP-FRYING LETTUCE LEAVES DEVEIN THE SHRIMP. CHOP THE SHRIMP VERY FINELY, ALMOST INTO A PASTE. MINCE THE GINGER AND GARLIC; KEEP THEM SEPARATE. PEEL THE TOUGH STRINGS FROM THE CELERY STOCK; SLICE IT AT ANGLE INTO PIECES ABOUT 1/4-INCH THICK. IN A SMALL BOWL, COMBINE THE SOY SAUCE, OYSTER SAUCE, VODKA, CHICKEN BROTH, AND 1 TABLESPOON OF THE CORNSTARCH. RESERVE THIS MIXTURE. IN ANOTHER MIXING BOWL, COMBINE THE SHRIMP WITH HALF OF THE MINCED GINGER AND HALF OF THE MINCED GARLIC; ADD THE SALT AND THE REMAINING TABLESPOON OF CORNSTARCH. MIX WELL, AND WITH LIGHTLY MOISTENED HANDS FORM THIS MIXTURE INTO BALLS ABOUT 1-INCH IN DIAMETER. HEAT THE OIL TO 350 DEGREE F AND DEEP-FRY THE SHRIMP BALLS 6 AT A TIME. DRAIN THE BALLS ON PAPER TOWELS AND THEM KEEP WARM. PUT 1 TABLESPOON OF THE HOT OIL FROM THE DEEP-FRY PAN IN A WOK AND STIR-FRY THE REMAINING GINGER AND GARLIC UNTIL IT TURNS GOLDEN; ADD THE CELERY AND STIR-FRY QUICKLY FOR ABOUT FOR ABOUT A HALF A MINUTE. ADD THE RESERVED SAUCE MIXTURE AND STIR UNTIL IT THICKENS. ON A PLATE, MAKE A BED OF LETTUCE LEAVES AND ARRANGE THE SHRIMP BALLS ON IT, POUR THE SAUCE OVER THE SHRIMP BALLS AND SERVE HOT. MAKES 6 TO 8 APPETIZER SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILED SHRIMP (04-09-93) (2:27) IBM 12 BLACK PEPPERCORNS 12 CORIANDER SEEDS 4 WHOLE CLOVES 1 BAY LEAF 1/2 TEASPOON RED PEPPER FLAKES 1/2 TEASPOON MUSTARD SEEDS 1/2 TEASPOON CRUMBLED THYME 1 MEDIUM SIZE YELLOW ONION, CHOPPED 1 SMALL STALK CELERY, CHOPPED 3 SLICES LEMON 3 CLOVES GARLIC 2 TABLESPOONS WHITE WINE VINEGAR 24 LARGE SHRIMP, SHELLED AND DEVEINED 2 TABLESPOONS LEMON JUICE 1 TABLESPOON OLIVE OIL 1/8 TEASPOON CAYENNE PEPPER OR TO TASTE HOT RED PEPPER SAUCE TO TASTE PLACE THE PEPPERCORNS CORIANDER SEEDS, CLOVES, BAY LEAF, RED PEPPER FLAKES, MUSTARD SEEDS AND THYME IN SMALL PIECE OF CHEESE CLOTH AND TIE SECURELY. IN LARGE HEAVY SAUCEPAN, BRING 4 CUPS UNSALTED WATER TO A BOIL OVER MODERATELY HIGH HEAT; ADD THE ONION, CELERY, LEMON SLICES, GARLIC, VINEGAR AND BAG OF SPICES. REDUCE HEAT TO MODERATE AND LET THE MIXTURE SIMMER, UNCOVERED FOR 15 MINUTES. ADD THE SHRIMP AND COOK, UNCOVERED, STIRRING OFTEN, FOR 2 TO 3 MINUTES OR UNTIL THEY TURN PINK. TRANSFER TO A LARGE BOWL AND COOL TO ROOM TEMPERATURE. COVER AND REFRIGERATE. DRAIN THE SHRIMP AND PLACE IN SERVING DISH. ADD THE LEMON JUICE, OLIVE OIL, CAYENNE PEPPER AND RED PEPPER SAUCE, TOSS TO MIX. SERVE WITH TOOTHPICKS. SERVES 8 AS FINGER FOOD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GENTLY PERSUASIVE PRAWNS (01/08/94) (0:15) SERVINGS: 4 2 LB RAW SHRIMP OR PRAWNS 8 TB BUTTER 4 TB SHALLOTS (MINCED) 2 GARLIC CLOVE (MINCED) 2/3 C CHAMPAGNE 4 TS LEMON JUICE (FRESH) 2 TB MUSTARD, SPICY HOT & SWEET 1 TS DILL WEED 1 TB PARSLEY (FRESH CHOPPED) PEEL AND DEVEIN SHRIMP. MELT BUTTER IN A PAN OVER MEDIUM-HIGH HEAT. ADD SHALLOTS AND GARLIC AND SAUTÉ ONE MINUTE. ADD SHRIMP AND SAUTÉ QUICKLY JUST PINK. STIR IN CHAMPAGNE, LEMON JUICE, MUSTARD AND DILL WEED. SIMMER 3 MINUTES. SERVE OVER A BED OF HOT RICE OR PASTA. GARNISH WITH CHOPPED PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER-GARLIC SHRIMP, CHINA ROYAL (05/14/93) (6:47) SERVINGS: 4 16 EA JUMBO SHRIMP, WITH SHELL 1/4 C VEGETABLE OIL 1 EA PIECE GINGER * 3 EA CLOVES GARLIC PEELED/CRUSHED 2 EA GREEN ONIONS/SCALLIONS ** 1 X SALT & PEPPER TO TASTE * GINGER SHOULD BE 1 INCH LONG, PEELED AND MINCED. ** GREEN ONIONS/SCALLIONS SHOULD BE TRIMMED AND THINLY SLICED (GREEN SLIT THE SHRIMP UP THE BACK WITH A SHARP KNIFE AND REMOVE THE VEIN. DO NOT SHELL THE SHRIMP. HEAT THE OIL IN A WOK OR WIDE HEAVY SKILLET. WHEN THE OIL IS RIPPLING, THROW IN THE SHRIMP AND STIR-FRY OVER HIGH HEAT FOR 2 MINUTES. DRAIN VERY WELL. RETURN 1/2 T OIL TO THE WOK. HEAT. THROW IN THE SHRIMP ALONG WITH THE GINGER, GARLIC, AND ONIONS. STIR-FRY FOR 20 SECONDS. SEASON WITH SALT AND FRESHLY GROUND PEPPER. STIR-FRY FOR AN ADDITIONAL 20 SECONDS. SERVE AT ONCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED SHRIMP (05/19/93) (3:02) SERVINGS: 4 2 LB LARGE SHRIMP 1/4 C FRESH PARSLEY 1 C OLIVE OIL 1 T OREGANO 4 T LEMON JUICE 1 T CHOPPED GARLIC 4 X DROPS HOT SAUCE 1 T SALT 1 T TOMATO PASTE 1 X PEPPER TO TASTE COMBINE ALL INGREDIENTS IN A GLASS DISH. MARINADE 2 HOURS AT ROOM TEMPERATURE. BROIL 3-4 INCHES FROM HEAT FOR 3 MINUTES. TURN AND BROIL MORE. SHRIMP CAN BE SERVED OVER RICE WITH GREEN SALAD AND ITALIAN BREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LINGUINE AND SHRIMP (10-10-92) (0:31) 1/2 POUND LINGUINE COOKED 1/2 CUP ITALIAN DRESSING 1/2 POUND SMALL SHRIMP, SHELLED, DEVEINED 1 MEDIUM YELLOW SQUASH 1 MEDIUM ZUCCHINI 1 MEDIUM CARROT, JULIENNE STRIPS 3 GREEN ONIONS, CUT INTO STRIPS 1 CLOVE GARLIC, MINCED 1/4 CUP CHOPPED PARSLEY 2 TEASPOONS GRATED LEMON PEEL 1 TEASPOON SALT DASH CAYENNE PEPPER PREPARE LINGUINE AS PACKAGE DIRECTS. DRAIN. IN MEDIUM SKILLET, HEAT ITALIAN DRESSING. ADD REMAINING INGREDIENTS EXCEPT LINGUINE. COOK AND STIR 8 TO 10 MINUTES. ADD LINGUINE, TOSS. GARNISH. SERVES 4 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXICAN SHRIMP COCKTAIL (08-25-93) (1:27) SERVINGS: 6 1 C WATER 1/3 C LIME JUICE 1 EA CLOVE GARLIC; FINELY CHOPPED 2 T SALT 1 X PEPPER; DASH OF 24 EA SHRIMP; RAW, * 1 EA AVOCADO; PEELED AND CHOPPED 2 EA JALAPENO CHILES; ** 1/4 C TOMATO; CHOPPED 2 T ONION; CHOPPED 2 T CARROT; FINELY CHOPPED 2 T CILANTRO; FRESH, SNIPPED 2 T VEGETABLE OR OLIVE OIL 1 1/2 C LETTUCE; FINELY SHREDDED 1 X LEMON OR LIME WEDGES * SHRIMP SHOULD BE PEELED AND DEVEINED. ** JALAPENO CHILES SHOULD BE SEEDED AND FINELY CHOPPED. --------------------------------------------------------------------- --- HEAT WATER, LIME JUICE, GARLIC, SALT AND PEPPER TO BOILING IN A 4-QUART DUTCH OVEN; REDUCE HEAT. SIMMER UNCOVERED UNTIL REDUCED TO 2/3 CUP. ADD SHRIMP. COVER AND SIMMER 3 MINUTES; DO NOT OVERCOOK. IMMEDIATELY REMOVE SHRIMP FROM LIQUID WITH SLOTTED SPOON; PLACE IN BOWL OF ICED WATER. SIMMER LIQUID UNTIL REDUCED TO 2 T; COOL. MIX REDUCED LIQUID, SHRIMP AND REMAINING INGREDIENTS EXCEPT SHREDDED LETTUCE AND LEMON WEDGES IN A GLASS OR PLASTIC BOWL. COVER AND REFRIGERATE AT LEAST 1 HOUR. JUST BEFORE SERVING PLACE 1/4 CUP LETTUCE ON EACH OF 6 SERVING DISHES. DIVIDE SHRIMP MIXTURE AMONG DISHES. GARNISH WITH LEMON WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PHOENIX-TAILED SHRIMP (03/12/94) (23:08) 1 LB (MEDIUM) FRESH SHRIMP 1 TABLESPOON VODKA 1-1/2 TSP. SALT 1/8 TSP. WHITE PEPPER 1 CUP ALL-PURPOSE FLOUR 2 TSPS BAKING POWDER 1 CUP WATER, COLD 2 CUPS OIL, FOR DEEP-FRYING 6 TBSPS SALT, COARSE 1/2 TSP. BLACK PEPPERCORNS 2 TBSPS SZECHWAN PEPPERCORNS CAREFULLY REMOVE THE SHELLS FROM THE SHRIMP, LEAVING THE TAIL SECTIONS INTACT. DEVEIN AND WASH UNDER COLD RUNNING WATER; PAT DRY WITH PAPER TOWELS. IN A DISH OR BOWL, MARINATE BRIEFLY IN A MIXTURE OF THE VODKA, SALT, AND PEPPER WHILE YOU MAKE THE BATTER. IN A MIXING, PUT THE FLOUR AND BAKING POWDER; GRADUALLY ADD THE COLD WATER, WHISKING UNTIL SMOOTH. IN A WOK, HEAT THE 2 CUP OF OIL UNTIL IT REACHES 350 DEGREES F. ADD 1 TABLESPOON OF THE HOT OIL TO THE BATTER AND STIR TO COMBINE. TAKE A SHRIMP BY THE TAIL AND DIP IT INTO THE BATTER (DO NOT DIP THE TAIL), THEN SLIDE IT INTO THE HOT OIL. DEEP-FRY ALL THE SHRIMP, A FEW AT A TIME, UNTIL GOLDEN BROWN. THIS SHOULD TAKE ABOUT 2 MINUTES FOR EACH BATCH. DRAIN ON PAPER TOWELS, AND SERVE TAILS UP, IN A SERVING DISH, WITH THE SALT/PEPPER MIXTURE FOR DIPPING. MAKES 8 TO 10 APPETIZER SERVINGS. FOR DIPPING: IN A BOWL, COMBINE COARSE SALT AND THE PEPPERCORNS. IN A DRY FRYING PAN OVER HIGH HEAT, BROWN THE SALT/PEPPER MIXTURE. WHEN BROWNED REMOVE AND RUN THE MIXTURE THROUGH A GRINDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE SHRIMP 2 1/2 CUPS CHUNKS PINEAPPLE 3 TABLESPOON SYRUP PICKLE 3/4 TEASPOON SALT 1/2 CUP CHOPPED PICKLE 1 TABLESPOON CORNSTARCH 1 LB COOKED SHRIMP COOKED RICE PUT PINEAPPLE WITH SYRUP, PICKLES, PICKLE SYRUP AND SALT IN SAUCEPAN. DISSOLVE CORNSTARCH IN A LITTLE WATER AND ADD TO SAUCEPAN. BRING MIXTURE TO A BOIL, STIRRING UNTIL CLEAR AND THICKENED. ADD THE COOKED SHRIMP AND HEAT THROUGH. SERVE ON RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RISOTTO W/SHRIMP AND SWEET PEPPERS (11-06-92) (2:57) IBM 1 RED BELL PEPPER, DICED 1 YELLOW BELL PEPPER, DICED 2 LARGE CLOVES GARLIC, MINCED 3 TABLESPOONS OLIVE OIL, DIVIDED 1 (27 1/2 OUNCE) JAR PASTA SAUCE 3 (13 3/4 OUNCE) CANS CHICKEN BROTH 1 1/2 CUPS ARBORIO RICE 1 POUND LARGE SHRIMP, PEELED AND DEVEINED 1/3 CUP GRATED PARMESAN CHEESE IN A LARGE SKILLET SAUTÉ RED AND YELLOW PEPPERS AND GARLIC IN 2 TABLESPOONS OLIVE OIL; SET ASIDE. IN A LARGE SAUCEPAN COMBINE PASTA SAUCE WITH CHICKEN BROTH; HEAT THOROUGHLY. IN DUTCH OVEN OR STOCKPOT LIGHTLY SAUTÉ RICE IN REMAINING OLIVE OIL. ADD ABOUT 1 CUP HEATED SAUCE MIXTURE TO RICE. COOK OVER LOW TO MEDIUM HEAT AT A VERY LOW SIMMER, STIRRING FREQUENTLY. CONTINUE ADDING HOT SAUCE MIXTURE GRADUALLY. STIR AND COOK ABOUT 30 TO 40 MINUTES OR UNTIL RICE IS TENDER. DURING LAST 5 MINUTES OF COOKING ADD SHRIMP TO SKILLET WITH PEPPERS; SAUTÉ UNTIL SHRIMP TURN JUST PINK. STIR PARMESAN CHEESE INTO RISOTTO (RICE SHOULD BE MOIST AND CREAMY). SPOON HOT RISOTTO INTO A LARGE SERVING BOWL. TOP WITH SHRIMP AND PEPPERS. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SADIE'S SHRIMP SALAD (05-02-93) (20:55) SERVINGS: 30 2 LB MACARONI, COOKED 4 LB SHRIMP, BOILED AND PEELED 24 EA EGGS, HARD BOILED, CHOPPED 2 C ONION, FINELY CHOPPED 1 C CELERY, FINELY CHOPPED 2 C BLACK OLIVES, FINELY CHOPPED 2 C DILL PICKLES, CHOPPED SEE SADIE'S SHRIMP SALAD DRESSING FOR DIRECTIONS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP AND FETA ALLA GRECQUE (11-26-93) (1:08) 1 LB SHRIMP, MEDIUM, CLEANED, COOK 1 LB FETA CHEESE, * 1 C SCALLIONS, SLICED 1 C TOMATO SAUCE 1/2 C OLIVE OIL 1/4 C LEMON JUICE, FRESH 1 T PARSLEY, CHOPPED 1 T BASIL, FRESH, CHOPPED 1 T DILL, FRESH, CHOPPED 1/2 T SALT 1/4 T PEPPER 1 1/2 LB FETTUCCINE, OR FLAT NOODLE** * FETA CHEESE, DRAINED AND COARSELY CRUMBLED ** NOODLES, COOKED AND DRAINED -------------------------------------------------------------------------- COMBINE SHRIMP, FETA CHEESE, SCALLIONS IN A LARGE BOWL. ADD TOMATO SAUCE, OLIVE OIL, LEMON JUICE, PARSLEY, BASIL, DILL, SALT, AND PEPPER; MIX WELL. COVER AND REFRIGERATE 1 HOUR. TOSS SHRIMP MIXTURE WITH HOT NOODLES AND SERVE IMMEDIATELY OR REFRIGERATE 1 HOUR AND SERVE COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP AND RICE CASSEROLE (05/19/93) (3:02) SERVINGS: 5 1 1/2 LB COOKED SHRIMP 2 C COOKED RICE 1 PT LIGHT CREAM 1 T BUTTER 8 T CATSUP 3 T WORCESTERSHIRE SAUCE 1/4 T TABASCO SAUCE PLACE RICE, CREAM, AND SEASONINGS IN PAN AND BRING TO BOIL. ADD SHRIMP AND COOL. REFRIGERATE OVERNIGHT. TURN INTO GREASED CASSEROLE AND BAKE AT 350 DEGREES FOR 45 MINUTES OR UNTIL NEARLY FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP & SCALLOP KABOB (10/25/94) (0:11) INGREDIENTS: 1 LB LARGE RAW SHRIMP 1 LB SEA SCALLOPS, CUT IN HALF 1/2 CUP VEGETABLE OIL 1/4 CUP LEMON JUICE 1 1/2 TBS. GROUND GINGER 1 TBS. ONION POWDER 16 OZ (1 CAN) PINEAPPLE CHUNKS 2 SMALL ZUCCHINI, SLICED DIRECTIONS: PEEL AND DEVEIN SHRIMP. DRAIN PINEAPPLE CHUNKS. USE IMPORTED SOY SAUCE IF AVAILABLE FOR BETTER TASTE. USE DOMESTIC IF THAT IS ALL THAT IS AVAILABLE. IN MEDIUM BOWL, COMBINE OIL, LEMON JUICE, SOY SAUCE, GARLIC, GINGER AND ONION POWDER; MIX WELL. ADD SHRIMP AND SCALLOPS. COVER; REFRIGERATE 3 HOURS OR OVERNIGHT. PLACE SHRIMP, SCALLOPS, PINEAPPLE AND ZUCCHINI ON BAMBOO SKEWERS THAT HAVE SOAKED 1 HOUR IN WATER OR ON METAL SKEWERS. GRILL OR BROIL 3 TO 6 MINUTES PER SIDE OR UNTIL SHRIMP ARE PINK, BASTING FREQUENTLY WITH MARINADE. REFRIGERATE LEFTOVERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SHRIMP BOATS 3 LARGE GREEN PEPPERS 3 CANS (4 1/2 OUNCES EACH) SHRIMP, CHILLED 1 CUP CHOPPED CELERY 1/2 CUP MAYONNAISE OR SALAD DRESSING 2 TABLESPOONS SWEET PICKLE RELISH, DRAINED 1 TEASPOONS ONION FLAKES SALT AND PEPPER CUT GREEN PEPPERS CROSSWISE IN HALF; REMOVE SEEDS AND MEMBRANES. WASH INSIDES AND OUTSIDES; PAT DRY. DRAIN SHRIMP, RINSE WITH COLD WATER AND DRAIN AGAIN. MIX REMAINING INGREDIENTS. SPOON SALAD INTO PEPPER SHELLS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP CANAPÉS (04-01-93) (1:47) IBM 1 PACKAGE (4.4 OUNCES) CREAM CHEESE, SOFTENED 6 OUNCES COOKED TINY SHRIMP, DRAINED AND CHOPPED 1/2 CUP SHREDDED CHEDDAR CHEESE 1 TABLESPOON FINELY CHOPPED ONION DASH DRIED DILL WEED DASH WHITE PEPPER 24 MELBA CRACKER ROUNDS PLACE CREAM CHEESE IN MEDIUM BOWL. SOFTEN AS DIRECTED. ADD SHRIMP, CHEESE, ONION, DILL WEED AND WHITE PEPPER. PLACE 1 ROUNDED TEASPOONFUL SHRIMP MIXTURE ON EACH CRACKER. ARRANGE 12 CANAPÉS IN A CIRCULAR PATTERN ON PAPER TOWEL LINED PLATE. MICROWAVE AT 50% FOR 1 TO 1 1/2 MINUTES, OR UNTIL WARM. REPEAT WITH REMAINING CRACKERS AND SHRIMP MIXTURE. MAKES 24. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP CHIPS (05/21/93) (0:11) GREAT AS A BEFORE DINNER SNACK OR SERVED WITH A DINNER DISH, SUCH AS ROAST OR STEAMED STUFFED CHICKEN, TO OFFER A FLAVOR AND TEXTURE CONTRAST. 1 LB BOX SHRIMP CHIPS 3 1/2 C (APPROX) VEGETABLE OIL SHRIMP CHIPS ARE THIN TRANSLUCENT WAFERS IN ASSORTED COLORS, MADE FROM SHRIMP FLAVORED RICE FLOUR PASTE. WHEN DEEP-FRIED VERY BRIEFLY, THEY PUFF UP TO THREE TIMES THEIR ORIGINAL SIZE. HEAT VEGETABLE OIL TO DEEP-FRYING TEMPERATURE, AND FRY A FEW CHIPS AT A TIME. SERVE HOT. KEEP LEFTOVER WAFERS IN AN AIRTIGHT JAR. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP COCKTAIL (05-02-93) (20:52) SERVINGS: 6 1/2 C HEINZ CHILI SAUCE 1/2 C CATSUP 1/2 C HORSERADISH 1 T LEA & PERRINS WORCESTERSHIRE 1/2 T SALT 1 T LEMON OR LIME JUICE 1/2 C PARSLEY, CHOPPED FINE 1 X LOUISIANA HOT SAUCE 1 X BOILED SHRIMP COMBINE ALL INGREDIENTS TO MAKE SAUCE. POUR OVER CRAWFISH OR SHRIMP, OR DIP THE SHRIMP IN THE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP CREOLE (05/16/93) (0:05) SERVINGS: 6 2 LB FRESH SHRIMP, HEADS OFF 1 QT WATER 1/2 C VEGETABLE OIL 3 EA MED. YELLOW ONIONS, CHOPPED 2 EA LARGE BELL PEPPERS, CHOPPED 5 EA CELERY RIBS, CHOPPED FINE 10 EA LARGE. TOMATOES, PEELED & SEEDED 2 T SALT 1 T GROUND RED PEPPER 1/2 T GROUND BLACK PEPPER 1/2 T GROUND WHITE PEPPER 1 T FRESH THYME OR 2 T DRIED 1 T FRESH BASIL OR 2 T DRIED 1 1/2 T SUGAR 5 EA BAY LEAVES 1 C GREEN ONIONS, CHOPPED 1 C PARSLEY, CHOPPED PEEL AND DEVEIN THE SHRIMP. PLACE HEADS (IF YOU HAVE THEM), AND PEELS IN A SMALL SAUCEPAN AND ADD THE WATER. BRING TO A SLOW BOIL OVER MEDIUM-HIGH HEAT AND LET BOIL SLOWLY FOR 15-20 MINUTES. STRAIN AND DISCARD THE HEADS AND PEELS. PLACE THE OIL IN A DUTCH OVEN OR OTHER LARGE, HEAVY POT AND PLACE OVER MEDIUM-HIGH HEAT. ADD THE ONIONS, PEPPERS, AND CELERY AND SAUTÉ STIRRING OFTEN, UNTIL THE VEGETABLES ARE VERY SOFT, ABOUT 45 MINUTES. STIR IN THE TOMATOES, SALT, PEPPERS, HERBS, SUGAR, AND SHRIMP STOCK AND RETURN TO SIMMER. REDUCE HEAT TO MEDIUM AND LET SIMMER FOR 2 HOURS, STIRRING OCCASIONALLY, THIS IS YOUR CREOLE SAUCE; IT CAN BE PREPARED 1 OR 2 DAYS IN ADVANCE AND STORED IN THE REFRIGERATOR (I FIND THE SAUCE IS EVEN BETTER AFTER SITTING A COUPLE OF DAYS IN THE REFRIGERATOR). WHEN YOU ARE READY TO SERVE, RETURN THE SAUCE TO A SIMMER AND ADD THE SHRIMP. COOK UNTIL THEY TURN PINK, 5-7 MINUTES. STIR IN THE GREEN ONIONS AND PARSLEY AND LET COOK FOR 1 MINUTE MORE. SERVE ON FLAT PLATES OVER BEDS OF RICE. SERVES 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: PREPARE SHRIMP CREOLE AS ABOVE, BUT ADD ABOUT A POUND OF CUBED HAM AND A 4-OUNCE CAN OF TOMATO SAUCE TO THE FINISHED SAUCE AND SIMMER 45 MINUTES MORE. MEANWHILE, BOIL OR STEAM 2-3 CUPS RAW RICE. FINISH THE SAUCE (WHICH WILL BE YOUR JAMBALAYA BASE) BY ADDING THE SHRIMP, GREEN ONIONS, AND PARSLEY AS ABOVE. (IF YOU ARE USING LEFTOVER SHRIMP CREOLE, REMOVE THE SHRIMP AND REHEAT THE SAUCE, ADD THE HAM AND TOMATO SAUCE, AND PROCEED AS ABOVE. RETURN THE SHRIMP TO THE PAN AT THE END OF COOKING.) PLACE THE HOT, COOKED RICE IN A LARGE BOWL, POUR THE JAMBALAYA BASE OVER, MIX WELL, AND SERVE. YOU CAN ALSO PREPARE THIS DISH WITH SAUSAGE INSTEAD OF HAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP FRA DIAVOLO (11-11-92) (2:50) IBM 1 POUND FRESH SHRIMP, PEELED AND DEVEINED 1 CLOVE GARLIC, MINCED 2 TABLESPOONS OLIVE OIL 1 TEASPOON GRATED FRESH LEMON PEEL 1 (21 1/2 OUNCE) JAR PAST SAUCE 1/8 TEASPOON CAYENNE PEPPER SALT TO TASTE TABASCO SAUCE TO TASTE 1 POUND FRESH LINGUINE PASTA, COOKED AND DRAINED IN A LARGE SKILLET SAUTÉ SHRIMP AND GARLIC IN OLIVE OIL JUST UNTIL SHRIMP ARE PINK AND OPAQUE. ADD GRATED LEMON PEEL; SET ASIDE. IN A MEDIUM SAUCEPAN THOROUGHLY HEAT PASTA SAUCE, STIRRING OCCASIONALLY. SEASON WITH CAYENNE PEPPER, SALT AND TABASCO SAUCE. ADD SHRIMP TO SAUCE; HEAT BRIEFLY. SPOON 1/2 THE SAUCE MIXTURE OVER HOT LINGUINE; TOSS TO COAT WELL. TOP WITH REMAINING MIXTURE. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP IN INDIAN SAUCE (05-02-93) (21:14) SERVINGS: 4 1 1/2 LB RAW SHRIMP 2 T BUTTER 1/2 C FINELY CHOPPED ONION 1/4 T DRIED RED PEPPER 1/2 T GROUND CUMIN 1 EA JUICE OF A LIME 1 C SOUR CREAM 1/2 C PLAIN YOGURT 1/4 C CHOPPED FRESH CORIANDER 1 X SALT & PEPPER TO TASTE SHELL AND DEVEIN THE SHRIMP. RINSE WELL AND PAT DRY. SET ASIDE. HEAT THE BUTTER IN A SKILLET AND ADD THE ONION. ADD THE CHILI. COOK BRIEFLY AND ADD THE SHRIMP, SALT AND PEPPER TO TASTE. COOK, STIRRING OFTEN, ABOUT THREE MINUTES. ADD THE CARDAMOM AND CUMIN AND STIR. ADD THE LIME JUICE, SOUR CREAM, AND YOGURT. BRING GENTLY TO A BOIL STIRRING. SPRINKLE WITH CORIANDER AND SERVE HOT WITH SAFFRON RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP NEWBURG (05/15/93) (23:58) SERVINGS: 8 2 T BUTTER 2 T FLOUR 1 C MILK 2 LB RAW SHRIMP 2 EA PIMENTOS AND 1 CAN LIQUID 1 EA EGG 1/2 C CREAM 1 EA SMALL ONION 1/4 T SALT 1/4 T PEPPER 2 T LEA & PERRINS SAUCE 2 EA BEEF BOUILLON CUBES 1/2 T DRY MUSTARD 1 X ONION TOPS 1 X TABASCO SAUCE 1/4 C HOT WATER MAKE WHITE SAUCE BY MELTING BUTTER, ADD FLOUR AND COOK UNTIL IT BUBBLES, ADD ONIONS, SIMMER A MINUTE. ADD HOT MILK AND COOK UNTIL SAUCE THICKENS. ADD PEELED RAW SHRIMP, PIMENTOS AND LIQUID FROM ONE WHOLE CAN, 2 TABLESPOONS LEA & PERRINS SAUCE AND BEEF BOUILLON CUBES DISSOLVED IN HOT WATER, DRY MUSTARD, CHOPPED ONION TOPS, DASH OF TABASCO SAUCE. BEFORE REMOVING FROM FIRE, ADD BEATEN EGG AND CREAM. MUSHROOMS OPTIONAL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP PATE (01/08/94) (0:18) SERVINGS: 1 CUP 8 OZ SOFTENED CREAM CHEESE, CUBED 4 OZ COOKED SHRIMP 2 T BRANDY 2 T SOFT BUTTER PLACE ALL INGREDIENTS IN BLENDER OR FOOD PROCESSOR AND BLEND UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP QUESADILLAS (02/15/94) (23:51) 2 FLOUR TORTILLAS (ABOUT 8 IN. IN DIAMETER) 3 OZ. COOKED BAY SHRIMP 1/2 OZ. SCOOP CHOPPED GREEN ONION (SCALLION) 2 OZ. MILD CHEDDAR CHEESE (GRATED) 1 1/2 OZ. MONTEREY JACK OR ANY MILD WHITE CHEESE THAT WILL STRING WHEN MELTED (GRATED) MELTED BUTTER OR MARGARINE BRUSH OUTSIDE OF ONE TORTILLA WITH MELTED BUTTER. PLACE BUTTER SIDE DOWN ON PREP TABLE. TOP WITH CHEESE, ONION AND SHRIMP, BRINGING INGREDIENTS ALMOST TO THE EDGES OF THE TORTILLA. TOP WITH REMAINING TORTILLA, AND BRUSH TOP WITH BUTTER. (THIS MAY BE DONE UP TO 24 HOURS AHEAD OF TIME, AND THE QUESADILLAS WRAPPED AND REFRIGERATED). AT SERVICE TIME, EITHER COOK THE QUESADILLAS ON A HOT GRIDDLE UNTIL THE OUTSIDES ARE BROWNED AND CRISP OR COOK ON A CAST IRON PIZZA PAN IN A 600 DEGREE PIZZA OVEN UNTIL BROWNED. CUT QUESADILLA INTO EIGHT PIE- SHAPED PORTIONS, AND SERVE GARNISHED WITH ANY/ALL OF THE FOLLOWING: FRESH TOMATO SALSA; GUACAMOLE; SOUR CREAM; PICANTE SAUCE; SLICED JALAPENO OR OTHER PICKLED HOT PEPPERS. VARIATION: YOU MAY SUBSTITUTE CHOPPED COOK LOBSTER OR CRAWFISH MEAT FOR PART OR ALL OF THE SHRIMP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP SCAMPI (02/26/94) (13:51) 1/2 CUP BUTTER (SOFTENED) 1 LARGE CLOVE OF FRESH GARLIC (CUT IN SMALL PIECES) 3 TEASPOONS OF LEMON JUICE 1/2 CUP PARMESAN CHEESE 1/4 CUP PARSLEY 1/2 CUP WHITE WINE 1 POUND OF SHRIMP (20-25 COUNT - I PREFER JUMBO SHRIMP) GARLIC BUTTER: PUT BUTTER IN GLASS MIXING BOWL AND POP IN MICROWAVE UNTIL SOFTENED. TAKE FORK AND STIR UNTIL SMOOTH. CUT UP GARLIC IN SMALL PIECES, THE ENTIRE CLOVE, AND PUT IN BUTTER. STIR. ADD PARSLEY, LEMON JUICE, WINE, AND PARMESAN CHEESE. STIR UNTIL MIXED. SET ASIDE. SHRIMP: IN POT, FILL HALF WITH WATER AND 3 TABLESPOONS OF WHITE VINEGAR. BRING TO BOIL. PLACE PEELED SHRIMP IN BOILING WATER UNTIL PINK. (IT DOESN'T TAKE BUT ABOUT 2 TO 3 MINUTES). SCAMPI: PREHEAT OVEN TO 350-400 DEGREES. DRAIN SHRIMP AND PLACE IN PYREX DISH. POUR GARLIC BUTTER MIXTURE OVER SHRIMP. COOK UNTIL BUTTER IS BUBBLING. (ABOUT 5 TO 10 MINUTES) TAKE OUT OF OVEN AND SPRINKLE ANOTHER 1/4 CUP OF PARMESAN CHEESE OVER THE TOP OF SHRIMP. TAKE COOKED LINGUINI AND PUT IN PASTA BOWL. DIVIDE SHRIMP AND PLACE ON TOP OF LINGUINI. POUR EVEN AMOUNTS OF GARLIC BUTTER OVER THE TOP AND -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP WITH LOBSTER SAUCE (05/20/93) (23:42) CONTRARY TO POPULAR BELIEF, LOBSTER SAUCE DOES NOT CONTAIN LOBSTER. IT'S DELICIOUS SERVED OVER LOBSTER OR SHRIMP. 16 RAW SHRIMP, 3-INCH UNSHELLED 2 T OIL FOR STIR-FRY LOBSTER SAUCE: 2 T SALTED BLACK BEANS 1 LARGE CLOVE GARLIC, MINCED 2 GREEN ONIONS 1 LARGE EGG 1 T WATER 2 T COOKING OIL 1/2 LB GROUND PORK (NOT SAUSAGE) 1/2 C CHICKEN BROTH 1/2 T THIN SOY SAUCE 1 T SUGAR CORNSTARCH PASTE LOBSTER SAUCE: SOAK SALTED BLACK BEANS FOR 10 MINUTES; RINSE & DRAIN. MASH WITH GARLIC. CUT GREEN ONIONS IN 1/2" SECTIONS. IN SMALL BOWL, BEAT EGG WITH WATER. SHRIMP: SHELL, DEVEIN & BUTTERFLY SHRIMP. TO BUTTERFLY SHRIMP, SLICE ALONG THE BACK ABOUT 3/4 OF THE WAY THROUGH THE FLESH WITH A SMALL PARING KNIFE. SPREAD SHRIMP OPEN; COVER BUT DO NOT REFRIGERATE. TO STIR-FRY, HEAT WOK TO MEDIUM-HIGH. WHEN HOT, DRIBBLE OIL AROUND SIDE OF PAN. PUT SHRIMP IN WOK ALL AT ONCE, & START TOSSING. KEEP SHRIMP IN MOTION, SO THEY WILL COOK UNIFORMLY. WHEN THEY JUST BEGIN TO CURL, REMOVE TO THE SERVING DISH. HEAT WOK TO MEDIUM; ADD REMAINING OIL. WHEN OIL IS HOT (NOT SMOKING) ADD GARLIC/BEAN MIXTURE. STIR BRISKLY UNTIL AROMA OF BEANS & GARLIC IS STRONG, BUT DON'T OVERCOOK. ADD GROUND PORK IN LITTLE PIECES; STIR-FRY UNTIL COOKED, ABOUT 4 MINUTES. ADD BROTH, SOY SAUCE & SUGAR, STIRRING WHILE MIXTURE COMES TO A BOIL. THICKEN MIXTURE WITH CORN- STARCH PASTE TO CREATE A LIGHT CREAM-LIKE SAUCE (NOT TOO THICK). SLOWLY STIR IN BEATEN EGG. COOK BRIEFLY. ADD SHRIMP. MIX AND SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SIMPLY SUMPTUOUS SHRIMP (11-14-93) (17:14) 1/4 C BUTTER 1 LARGE GREEN PEPPER, SEEDED & CHOPPED 1 ONION, CHOPPED 1 CLOVE GARLIC, MINCED 1 CAN (28 OZ) STEWED TOMATOES 1 PT CLAM JUICE 1 C DRY WHITE WINE 1/2 C WATER 1 C BROWN RICE 1 LB COOKED MEDIUM SHRIMP 1 CAN (6 1/2 OZ) MINCED CLAMS, DRAINED 1 C FETA (OR MOZZARELLA) CHEESE, CRUMBLED IN LARGE SKILLET, MELT BUTTER. ADD GREEN PEPPER, ONION AND GARLIC; SAUTÉ ABOUT 5 MINUTES. ADD TOMATOES, CLAM JUICE, WINE, WATER AND RICE. BOIL AT MEDIUM HEAT 25-30 MINUTES UNTIL RICE IS COOKED. ADD SHRIMP AND CLAMS. REDUCE HEAT TO SIMMER FOR 3 MINUTES. SPRINKLE CHEESE ON TOP AND SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SKILLET PAELLA (02/25/94) (1:37) 1/2 - LB. SHRIMP, CLEANED 2 - TABLESPOON. BUTTER 1 1/2 - CUPS WATER 1 - 10 OZ. PKG. GREEN PEAS 1 - PKG. FRENCH'S SPICE YOUR RICE CHICKEN AND HERB FLAVOR SEASONING 1 1/2 - CUPS RICE 4 - OZ. COOKED HAM, CUT INTO THIN STRIPS 1/2 - CUPS SLICED RIPE OLIVES 2 - TABLESPOON. LEMON JUICE 1 - CUP HALVED CHERRY TOMATOES SAUTÉ SHRIMP IN MELTED BUTTER, 2 TO 4 MINUTES OR UNTIL SHRIMP TURN PINK. ADD WATER, PEAS AND SEASONING MIX. BRING TO A FULL BOIL. STIR IN RICE AND REMAINING INGREDIENTS. COVER, REMOVE FROM HEAT. LET STAND 5 MINUTES. FLUFF WITH FORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY MARINATED SHRIMP AND GARLIC (05/14/93) (6:37) SERVINGS: 6 1 C OLIVE OIL 1 X JUICE OF 1 LEMON 1/2 T PAPRIKA 1 EA BAY LEAF 1 T CRUSHED ROSEMARY LEAVES 1/4 T CAYENNE PEPPER 1 X DASHES TABASCO SAUCE 1 X SALT (TO TASTE) 1 X FRESH GROUND PEPPER(2 TASTE) 1 X DASHES WORCESTERSHIRE SAUCE 30 EA CLOVES GARLIC * 1 1/2 LB SHRIMP (ABOUT 20 /LB) 1 X FRESH PARSLEY, CHOPPED * CLOVES OF GARLIC SHOULD BE PARBOILED AND PEELED. GENTLY HEAT THE OLIVE OIL IN A WIDE, HEAVY SKILLET. ADD ALL THE REMAINING INGREDIENTS EXCEPT THE SHRIMP AND PARSLEY. COOK VERY GENTLY, STIRRING OCCASIONALLY, FOR 15 MINUTES. RAISE HEAT AND STIR IN THE SHRIMP. COOK, TOSSING THE SHRIMP CONSTANTLY IN THE HOT OIL, UNTIL THEY JUST TURN PINK AND BEGIN TO CURL. DO NOT OVERCOOK!! SCRAPE THE SHRIMP MIXTURE INTO A BOWL. COVER AND ALLOW TO MARINATE IN THE REFRIGERATOR FOR A DAY OR SO. SPRINKLE WITH PARSLEY BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY MARINATED SHRIMP AND GARLIC 1 (10/21/94) (0:05) YIELD: 2 SERVINGS 1/3 C OLIVE OIL 1/3 X JUICE OF 1 LEMON 1/8 TS PAPRIKA 1/3 EA BAY LEAF 1/3 TS CRUSHED ROSEMARY LEAVES 1/8 TS CAYENNE PEPPER 1/3 X DASHES TABASCO SAUCE 1/3 X SALT (TO TASTE) 1/3 X FRESH GROUND PEPPER(2 TASTE) 1/3 X DASHES WORCESTERSHIRE SAUCE 10 EA CLOVES GARLIC * 1/2 LB SHRIMP (ABOUT 20 /LB) 1/3 X FRESH PARSLEY, CHOPPED * CLOVES OF GARLIC SHOULD BE PARBOILED AND PEELED. GENTLY HEAT THE OLIVE OIL IN A WIDE, HEAVY SKILLET. ADD ALL THE REMAINING INGREDIENTS EXCEPT THE SHRIMP AND PARSLEY. COOK VERY GENTLY, STIRRING OCCASIONALLY, FOR 15 MINUTES. RAISE HEAT AND STIR IN THE SHRIMP. COOK, TOSSING THE SHRIMP CONSTANTLY IN THE HOT OIL, UNTIL THEY JUST TURN PINK AND BEGIN TO CURL. DO NOT OVERCOOK!! SCRAPE THE SHRIMP MIXTURE INTO A BOWL. COVER AND ALLOW TO MARINATE IN THE REFRIGERATOR FOR A DAY OR SO. SPRINKLE WITH PARSLEY BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SUPER SHRIMP FRA DIAVOLO (03/16/93) (1:32) IBM 1 POUND FRESH SHRIMP, PEELED AND DEVEINED 2 TABLESPOONS BUTTER OR MARGARINE 1 (30 OUNCE) JAR CHUNKY GARDEN STYLE 1/8 TEASPOON CAYENNE PEPPER SALT TO TASTE 3 TO 4 DROPS TABASCO SAUCE 3/4 PACKAGE (16 OUNCE SIZE) FUSILLI, COOKED AND DRAINED IN LARGE SAUCEPAN OVER MEDIUM HEAT SAUTÉ SHRIMP IN BUTTER UNTIL JUST PINK, ABOUT 3 MINUTES. REMOVE SHRIMP FROM PAN AND SET ASIDE. IN SAME PAN ADD PASTA SAUCE, CAYENNE PEPPER, SALT AND TABASCO SAUCE. SIMMER UNTIL HEATED THROUGH, ABOUT 5 MINUTES. RETURN SHRIMP TO PAN AND STIR OVER HEAT FOR 2 MINUTES MORE. TOP HOT FUSILLI WITH SHRIMP AND SAUCE. SERVE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET 'N SOUR SHRIMP (03/01/93) (0:05) IBM 1 POUND COOKED, PEELED, DEVEINED SHRIMP 1 MEDIUM ONION, THINLY SLICED 1 SMALL GREEN PEPPER, CUT INTO 1 INCH SQUARES 1/4 CUP MELTED MARGARINE OR COOKING OIL 2 CANS (8 1/4 OUNCES EACH) PINEAPPLE CHUNKS IN HEAVY SYRUP 1/2 CUP WHITE VINEGAR 1/4 CUP SUGAR 2 TABLESPOONS CORNSTARCH 1 TABLESPOON SOY SAUCE 1/2 TEASPOON DRY MUSTARD 1/4 TEASPOON SALT 2/3 CUP CHERRY TOMATO HALVES OR THIN TOMATO WEDGES 3 CUPS HOT, COOKED RICE 1/2 CUP TOASTED, SLIVERED ALMONDS CUT LARGE SHRIMP IN HALF. COOK ONION AND GREEN PEPPER IN MARGARINE UNTIL TENDER, BUT NOT BROWN. DRAIN PINEAPPLE AND RESERVE SYRUP. COMBINE PINEAPPLE SYRUP, VINEGAR, SUGAR, CORNSTARCH, SOY SAUCE, DRY MUSTARD AND SALT; SHAKE TOGETHER UNTIL WELL BLENDED; ADD TO COOKED VEGETABLES. COOK, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. GENTLY STIR IN PINEAPPLE CHUNKS, CHERRY TOMATOES AND SHRIMP, HEAT THOROUGHLY. COMBINE COOKED RICE AND ALMONDS. SERVE SWEET AND SOUR MIXTURE OVER ALMOND RICE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=