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Author Topic: Shrimp Dishes  (Read 6263 times)

Daisy

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Shrimp Dishes
« on: October 07, 2003, 10:30:27 AM »
Shrimp-Stuffed Avocado
 
Get a lot of flair with little effort with these elegant shrimp and avocado cups. Iceberg lettuce mixed into the creamy filling adds a juicy crispness to this refreshing salad.

Preparation time:    15 mins
Refrigerating time:  30 mins
 
 
Ingredients
 
  8  ounces bay shrimp, cooked and cleaned  
  1  package (8-oz.) cream cheese, softened  
  2 1/2  tablespoons mayonnaise  
  1/4  cup finely chopped iceberg lettuce  
  1/4  cup chopped black olives, drained  
  1/8  teaspoon garlic powder  
  2   avocados, halved and pitted  
  1/2  teaspoon paprika  
  1/8  teaspoon ground black pepper  
 
Directions
 In a medium sized bowl, combine shrimp, cream cheese, mayonnaise, lettuce, olives and garlic powder; stir well.

Spoon shrimp mixture into avocado halves and sprinkle with paprika and pepper. Refrigerate for 30 minutes before serving.
 
 Serving Size:  4

Sue Landow

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Re: Deep-Fried Shrimp Balls with Celery Sauce
« Reply #1 on: January 19, 2004, 04:10:56 AM »
 Deep-Fried Shrimp Balls with Celery Sauce

 
1 lb Shrimp
2    Slices, thin ginger, fresh
1    Clove garlic
1    Stalk, good-sized celery,
      -very crisp and fresh
1 ts Light soy sauce
1 tb Oyster sauce
1 tb Vodka
3 tb Chicken broth
1 tb Cornstarch
1 ts Salt
1 tb Cornstarch
2 c  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.
 

 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Wanda

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Re:Looking for Southern BB Shrimp
« Reply #2 on: January 27, 2004, 05:00:29 AM »
I have a friend from the souith, who is always talking about how he loves hot barbecue shrimp. He's coming up to visit and I was wondering if anyone had such a recipe they could share?

Sue Landow

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Re:Looking for Southern BB Shrimp
« Reply #3 on: January 27, 2004, 12:24:27 PM »
I have a friend from the souith, who is always talking about how he loves hot barbecue shrimp. He's coming up to visit and I was wondering if anyone had such a recipe they could share?

Are you talking about something like this?

New Orleans Creole Barbeque Shrimp
No Grill Needed!
Ingredients
(serves two)

2 lbs Raw, Fresh ++ Jumbo Shrimp with the heads on
1 stick unsalted butter
1 TBS margarine or olive oil
2 large cloves fresh garlic, finely chopped
1/2 cup chopped green onions
Parsley, fresh chopped, to taste
Juice of 1 lemon
1 Bay Leaf
2 TBS Tabasco Hot Sauce
2 TBS Crystal Hot Sauce
2 TBS Louisiana Hot Sauce
1/4 cup Lea & Perrins Worchestershire sauce
1 tsp cayenne pepper
1 tsp course ground black pepper
1 tsp white pepper
Salt to taste

++ Louisiana Beer is optional

++ Jumbo Shrimp are cooked in the shells, heads removed, do not peel.

Method

1. Remove the heads from large shrimp, leave the fat, leave the shell. Place heads in a large covered pot and just cover them with water. Add salt and Bay leaf and bring to a boil. Allow to simmer. When liquid has reduced to about half, you are ready to cook your shrimp.
2. In a large (preferably cast iron) skillet, add 1 TBS margarine or olive oil to saute your garlic, parsley and green onions. Do not brown, just cook a few minutes, remove from heat, but leave in pan.

3. Over medium flame, add to the pan a stick of butter, sauces, spices, juice. Allow it all to melt, then and add shrimp to the pan, folding them carefully into the seasonings. Do not salt.  

4. When the shrimp turn pink on the edges (five minutes) add the shrimp stock you prepared earlier to the pan, straining out the shrimp heads and the bay leaf.

5. Cook five more minutes on high until shrimp are pink through and through.

6. Serve immediately by placing heaping portions of shrimp on individual plates. Let cool slightly and peel and eat your own shrimp. Have plenty of  French Bread for dipping in the juices and lots of napkins handy! I recommend a ++ Louisiana Beer such as Dixie or Abita to accompany the meal.

Here's a Delicious Tip
If you want to make the recipe more authentic, after your shrimp are cooked, remove them from the skillet. Pour about 4 oz of ++ Louisiana Beer  in the skillet to deglaze the pan. Let it cook on high for about two minutes, then remove from heat. Pour the beer glaze over the shrimp before serving.
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Wanda

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Re:Shrimp Dishes
« Reply #4 on: January 28, 2004, 04:22:43 AM »
Sounds good. Thank you Sue.

Sue Landow

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Re: Shrimp Dishes
« Reply #5 on: September 04, 2004, 08:05:03 AM »
Spaghetti with Shrimp and Eggplant
 
  1 1/2 lb Medium sized shrimps
      1 ea Eggplant (1 pound)
      4 T  Olive oil
      1 T  Finely chopped garlic
      4 cn Imported crushed tomatoes
      1 t  Honey
    1/4 t  Hot red pepper flakes
    1/4 c  Coarsely chopped fresh basil
      4 qt Water
    3/4 lb Spaghetti
    3/4 c  Grated parmesan cheese
 
  Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basic (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4.
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Shrimp Dishes
« Reply #6 on: September 21, 2004, 04:19:46 AM »

 Seafood Stuffed Pork Tenderloin with Shrimp Sauce - Cajun Style
 
      4 lb Pork tenderloin
  1 3/4    Sticks butter
    1/2 pt Whipping cream
    1/2 ts Thyme
      1 lb Peeled small shrimp
      1 lb Crawfish tails
    3/4 c  Chopped green onions
    1/2 c  Chopped parsley
      1 tb Minced garlic
    3/4 ts Oregano
      1 tb Chopped onions
      1 tb Honey
      2 tb Worcestershire sauce
      4 tb Water
    1/2 ts White pepper
      1 ts Salt
      1 ds Tabasco sauce
           Salt to taste
           Red & black pepper to taste
 
     Slice pork loin down center. Season well with salt, red pepper and black pepper to taste.
     Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4 pound crawfish tails and saute five minutes.
     Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfuls wet mesquite chips to hot coals.
     Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes.

     Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5
  minutes. Add whipping cream and saute 3 minutes.

 Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy!

Serves 12
 


 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Daisy

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Re: Shrimp Dishes
« Reply #7 on: February 02, 2006, 05:23:37 PM »
Some of my favorite Shrimp Dishes Guys!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Shrimp Dip
 Categories: Dips
      Yield: 4 Servings
 
           Sugar
           Water
           Sweet Peppers
           Salt
           Vinegar
           Pineapple Juice
           Cornstarch
           Paprika
 
  Blend above ingredients to desired taste and serve with fried shrimp.
 
MMMMM
 

Daisy

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Re: Shrimp Dishes
« Reply #8 on: February 02, 2006, 05:24:22 PM »
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Almond Fried Shrimp
 Categories: Shellfish, Appetizers, Seafood
      Yield: 4 Servings
 
      1 c  All purpose flour
      1 pn Salt
      2 c  Milk
      4 ea Eggs
     12 ea Uncooked jumbo shrimp
  1 1/2 c  Sliced almonds (5 oz)
      6 c  Vegetable oil
 
  Peel, devein and butterfly shrimp, leaving tails intact. Line large
  baking sheet with waxed paper. Place flour in medium bowl; add salt.
  Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in
  seasoned flour; shake off excess. Dip shrimp (not tails) in milk
  mixture. Press almonds over shrimp, coating all but tails. Place
  shrimp on prepared sheet. Curl tails up over shrimp. Freeze until
  firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover
  with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp
  from paper. Add frozen shrimp to oil in batches and cook until deep
  golden brown, about 3 minutes. Transfer to paper towels using slotted
  spoon. Let drain. Divide shrimp among plates. Serve with cocktail
  sauce, tartar sauce and lemon wedges.
 
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM

Sue Landow

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Re: Shrimp Dishes
« Reply #9 on: August 06, 2008, 09:47:42 AM »


 
Shrimp, Chicken and Bacon in a Pot

 
    1/4 lb Bacon; cut in 1/4-in dice
      1 c  Dry white wine
  1 1/2 lb Chicken breast meat
           - cut into 1-in strips
     12    Raw jumbo shrimp
           - peeled and deveined
      5 c  Fish stock or chicken broth
      1 tb Finely minced garlic
      2 ts Finely minced onion
      1 ts Celery seed
      1 ts Aniseed or fennel seed
      3    Sprigs fresh tarragon
           - leaves only, chopped, -OR-
      1 tb -Dried tarragon leaves
      2 c  Broccoli florets
    3/4 c  Milk
           Salt; to taste
           Freshly ground pepper
           - to taste
      2 tb Unsalted butter
 
  SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and  cook the bacon, stirring, for 2 minutes without browning. Add the  white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium.

If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired. To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls.

Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.
 
Makes six delicious servings! This recipe is from Michael Roberts Prodegy Guesat Chef Cookbook.
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

 


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