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Criolla Remoulade

12 Jan

1 cup mayonnaise

1/4 cup creole mustard

1/8 cup sweet pickle relish

1 TBSP minced fresh parsley

2 TBSP capers, drained

2 tsp Worcestershire sauce

2 tsp horseradish

2 tsp anchovy paste

1 tsp Old Bay seasoning

1 tsp paprika

Stir all ingredients together. Chill 1 hour or up to 1 week

Serve with Shrimp or Fried Fish

 

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Jumbo Shrimp Rolls

12 Jan

24 unpeeled, jumbo raw shrimp

1/4 cup fresh cilantro, minced

2 garlic cloves, minced

2 tsp red curry paste

24 won ton wrappers

1 egg white, lightly beaten

Vegetable oil

 

Peel shrimp leaving tails on; devein. Combine cilantro, garlic and curry paste. Brush both sides of each won ton wrappers with egg white. Spoon 1/4 tsp of cilantro mixture in center of each wrapper. Top with one shrimp. Fold wrapper around shrimp; leave tail exposed, and press wrapper to seal. Pour 3 inches of oil into a dutch oven; heat to 350. Fry in small batches 2 to 3 minutes or until golden, turning once. Drain on wire racks over paper towels. Serve immediately with Sweet Soy Sauce.

 

Sweet Soy Sauce:

1/2 cup soy sauce

1/8 tsp crushed dried red pepper

2 tsp honey

Stir all together.

Shrimp and Pasta Salad with Green Goddess Dressing

6 Jan

3 cups water

1 pound unpeeled, medium fresh shrimp

1- 8 ounce package, small shell pasta cooked

2 teaspoons white wine

Salt and pepper to taste

1 small head lettuce, washed, drained and chopped

2 medium tomatoes, diced

1 yellow bell pepper, cut into thin strips

1-¾ cups Green Goddess Dressing

Bring water to a boil and add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain and put into a large bowl of ice water. When cold, peel and devein shrimp.

Toss together pasta, 1 cup of green goddess dressing, wine salt and pepper. Mix chopped lettuce, tomatoes and yellow peppers together and place on a large platter. Spoon pasta in center and top with shrimp. Serve extra dressing on the side.

Green Goddess Dressing:

2 cups mayonnaise

¾ cups fresh parsley leaves

4 tablespoons fresh chives

2 teaspoons sweet white wine

1 ½ teaspoon anchovy paste

2 teaspoons grated lemon peel

2 tablespoons fresh lemon juice

½ teaspoon black pepper

Process all ingredients in a food processor until smooth, scraping sides often. Cover and chill.

Shrimp All’ Aglio

6 Jan

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, crushed

¼ teaspoon crushed red pepper

1 ½ pounds fresh shrimp, shelled, deveined and tails removed

1 stick butter

½ cup white wine

3 tablespoons parsley, finely minced

Salt and pepper to taste

8 ounces angel hair pasta cooked

Heat oil in large skillet. Add onion and sauté 2 minutes. Add garlic and red pepper sauté 1 minute. Add shrimp, cook 1 to 2 minutes.

Add butter, wine, parsley, salt and pepper. Simmer until sauce thickens slightly and shrimp turns pink.

Placed cooked pasta on a large platter. Evenly pour shrimp mixture over pasta. Serve immediately.

Serves 4

San Antonio Shrimp and Pasta

6 Jan

 2/3 cup Picante Sauce

1/3 cup mayonnaise

¼ cup chopped fresh cilantro

¾ teaspoon ground cumin

3 cups cooked and drained medium shell pasta

1 medium bell pepper, cut into thin strips

2 green onions, thinly sliced

1 pound medium shrimp, cooked, peeled and deveined

1 ½ cups cherry tomatoes cut in half

Stir picante sauce, mayonnaise, cilantro, and cumin in a large bowl. Add the pasta, pepper, onion and shrimp. Stir to coat. Cover and refrigerate for at least 2 hours. Stir in tomatoes before serving.

Serves 6

Shrimp Creole

31 Dec

We have wonderful fresh shrimp on the Alabama Gulf Coast. This recipe enhances that freshness.

1/2 cup lite Italian salad dressing

1 medium bell pepper–cut into chunks

1 medium onion–thinly sliced

1–14 1/2 oz can diced tomatoes–undrained

1/8 tsp crushed red pepper

1 pound fresh uncooked, peeled and deveined

2 cups hot cooked rice

In a large skillet over medium heat. Add dressing, green peppers and onions. Cook until tender. Stir in tomatoes and simmer covered for 15 minutes. Add shrimp and red pepper. Simmer 5 minutes or until shrimp are pink. Serve over hot rice,

In a med

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