time to add the shrimp. put them ALL into the
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
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.
inutes.
Add the milk, shrimp stock (see below), bay leaf
Set shrimp aside after peeling.
Pout
re wilted.
Grind up boiled shrimp and crabmeat in food chopper
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.
Boil shrimp in water, to cover, with shrimp seasoning just until pink.
Drain and reserve the shrimp boil water.
Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
Add the onion, olives, and black pepper, to taste, to the rice.
Then stir in the mayonnaise.
Add the cooled, dry shrimp last.
Toss and serve.
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
EST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't
In a large pot, bring beer to a boil with seasoning.
Stir in shrimp and cover.
Return to a boil and simmer for 5 minutes.
Turn heat off and leave shrimp in hot beer for a few more minutes (at least 3 minutes).
Drain shrimp and serve immediately.
Serve with lemon wedges and cocktail sauce.
0 seconds.
Season the shrimp with salt and black pepper
in a deep frying pan or pot add the water, vinegar and beer.
Sprinkle old bay, red pepper flakes and celery seed to cover the top of the liquid.
when it starts to boil add enough shrimp to cover the top of the water, you don't want to crowd them.
boil till the tails start to curl (5 to 7 minutes depending on the size of the shrimp, take out when they start to curl or you will over cook them).
add water, beer and spices as needed for the next batch, to keep the liquid deep enough for the shrimp to float.
nto quarters.
Alternative Shrimp Salad:
Shrimp-Egg Salad Club: Omit
oss the shrimp with 2 tablespoons of the creole seasoning or essence