Shrimp Recipies

[tubeN2]

This thread is exclusively for shrimp recipies. Please feel free to share any that you may have.
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[Hutch00]

[#800000]Shrimp Creole [/#800000]

[size 2]1 pound raw, peeled and deveined shrimp, fresh or frozen
1/4 cup all-purpose flour
1/3 cup cooking oil
1 cup hot water
1 can (8 ounces) tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/4 cup chopped green pepper
4 small cloves garlic, finely chopped
1 1/2 teaspoon salt
1/2 teaspoon crushed whole thyme
1/8 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 cups cooked rice

Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. [/size]
[size 2]Cover and simmer 20 minutes. Remove bay leaves. Serve over rice. Makes 6 servings.[/size]

[Hutch00]

[size 5]Bacon-Wrapped Stuffed Shrimp[/size]







Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
[font "Arial"][size 1]Open the shrimp, put a jalapeno slice in there, a chunk of cheese on top, and wrap it all up with bacon.[/size][/font]

[font "Arial"][size 1]When skewering, be sure to face all the shrimp the right direction -- like a tight little Rockettes kick line.[/size][/font] [left]1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy. You want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don't let it brown. When the bacon is done lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 6 jalapeno slices -- you'll need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
8. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired. Feed the left over bacon pieces to the dog while you scarf out on the shrimp. [/left]

[Hutch00]

Rock Shrimp Creole Ingredients:

2 pounds rock shrimp, peeled and deveined
¼ cup butter
½ cup green bell pepper, diced to one-half inch
½ cup onion, diced to one-quarter inch
¼ cup celery, chopped fine
1 clove of garlic, minced
2 tbsp. flour, all purpose
1 can 14.5-ounce whole peeled tomatoes, roughly cut
1 tsp. sugar
1 tsp. salt
¼ tsp. cayenne pepper
¼ tsp. black pepper
3-4 cups cooked rice
Preparation:

1. Rinse shrimp briefly and remove any large veins that are visible. 2. In a small sauce pan, melt 2 tbsp. of butter over medium heat. 3. Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat. 4. Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm. 5. In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch. 6. Add shrimp and cook until no longer transparent (three minutes). 7. Add tomato mixture, bring to a boil, cover and let simmer for five minutes. 8. Serve over hot rice (white or wild mixture). Chef's Tip:

If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
Serve with French or sourdough bread.

[Hutch00]

Barbecued Shrimp

Shrimp:
24 jumbo shrimp, peeled and deveined (save shells!)
1/2 teaspoon salt
1 tablespoon ground black pepper
1/4 cup olive oil
2 cups Barbecue Base
1 cup heavy whipping cream
1 cup cold butter, cut into 1/2-inch pieces
1 1/2 cups croutons

Barbecue Base:
2 cups shrimp shells (use reserved shells from peeling)
2 8-ounce bottles clam juice
1 15-ounce bottle Worcestershire sauce
1/2 cup freshly squeezed lemon juice
3 tablespoons cracked black pepper
3 tablespoons Creole seasoning
1 3/4 teaspoons whole cloves
1 bay leaf [left][font "Arial"][size 2]First, prepare base: Place shrimp shells on a lightly greased baking sheet and bake at 400° F for 10 minutes. Combine shells, clam juice and remaining ingredients in a pot. Bring to boil over medium-high heat, then continue boiling until liquid measures 2 cups. Strain mixture through a fine wire mesh.
Then, cook shrimp: Toss shrimp with salt and pepper. Place a large skillet over medium-high heat; add 2 tablespoons of olive oil to skillet when very hot, approximately 3 to 4 minutes, then place 12 shrimp flat in pan. Sear for 3 minutes (do not stir), flip shrimp and cook for 2 more minutes. Remove shrimp and wipe skillet clean. Repeat process until all shrimp are cooked and set shrimp aside. Add Barbecue Base and cream to empty skillet, stirring constantly. Cook over medium-high heat until mixture comes to a boil, then reduce heat to low. Add butter, whisking gently, until melted. Then add shrimp, stirring until thoroughly heated. Ladle into large bowls and serve with croutons.[/size][/font][/left]

[4poundonly]

Very tasty
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