time to add the shrimp. put them ALL into the
o coat all of the shrimp. Or, mix everything in a
Whisk together all ingredients, omitting the shrimp, until well blended.
Chill and serve with cold, boiled shrimp.
For an artistic display, pour cocktail sauce into a chilled bowl and place it in the center of a round, chilled serving tray. Hook the larger end of the shrimp around the bowl in a symmetrical fashion, and then lay the remainding shrimp in the same direction about the bowl, forming a uniform pattern. Chipped ice may be placed throughout to keep the platter and the shrimp cold.
Set shrimp aside after peeling.
Pout
re wilted.
Grind up boiled shrimp and crabmeat in food chopper
inutes.
Add the milk, shrimp stock (see below), bay leaf
Spread cream cheese about 1/4-inch into small casserole dish. Cover
cream
cheese with boiled shrimp.
Pour cocktail sauce over shrimp to cover them.\tTop with several shrimp and serve with crackers.
Place both packages of cream cheese on a serving tray or plate in the center, side by side. Mound crab meat on top of cream cheese. Arrange boiled shrimp around crab mound, tails up. Drizzle cocktail sauce over crab and shrimp. Arrange crackers around edge of tray and serve.
Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
Add and mix all ingredients except shrimp, lettuce and celery; mix with enough boiled shrimp to cover them well.
Serve over a bed of shredded lettuce and finely sliced celery.
Serve with crackers and butter.
Brown 3 tablespoons flour in about 5 tablespoons cooking oil. Add chopped celery, onion and bell pepper.
Cook until tender.
Add okra and 1 can tomatoes and enough water to make soupy mixture. Add peeled boiled shrimp, salt and pepper.
Serve over rice.
Saute boiled shrimp in skillet sprayed with Pam.
Add remaining ingredients and stir-fry until lightly browned.
ays.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
0 seconds.
Season the shrimp with salt and black pepper
Saute onion and garlic in butter.
Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
When melted, add onions and garlic and mix well.
Add shrimp, rice, & brocolli (be sure to drain well).
Mix well.
Sprinkle with bread crumbs. Brown, if desired.
Mushrooms can be added to top of soup/cheese, if desired.
VARIATION:
Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.
Wash shrimp; place in boiling salt water.
Cover and return to a boil.
Simmer 3 minutes and drain.
Peel shrimp, removing veins. Refrigerate and serve with cocktail sauce as an appetizer, or use in any recipe that calls for cooked shrimp.
Yields 1 1/2 pounds or about 4 cups, cooked.
Peel and devein shrimp, leaving tails on (quick way
adding all the water and shrimp stock -a little at a
To 1 gallon of water add sliced lemon, sliced onion, bay leaves and pepper (NOT THE SALT) and boil for 10 minutes. Add the shrimp and boil 3 minutes. Remove from heat and immediately add 2 cups of ice water and salt. Let stand 5 minutes then drain. Enjoy!