Combine all poaching liquid ingredients and then bring to boil, then reduce to a medium simmer.
Add shrimp, vegetables, corn, potatoes and the lemon wedges from 1 lemon and cook until shrimp is completely done.
Remove from poaching liquid, strain and place in stainless steel bowl.
Add butter, cajun spice, garlic and liquid smoke and toss together.
Serve on large platter with the extra lemon wedges.
Prepare rice according to package directions and set aside.
In a large saute pan over medium heat, melt butter.
Add garlic and shrimp and saute for about 1 minute. Add cream, salt, Parmesan cheese and 1 to 2 tablespoons of pureed chipotles depending on amount of heat desired.
Bring mixture to soft boil. Remove pan from heat when cream begins to stick to the spoon.
Spread cooked rice in bottom of serving dish and cover with chipotle shrimp mixture.
Sprinkle tomatoes and green onions over all, and garnish with tortilla strips.
To prepare the broth:
Saute pepper, Cajun seasoning, and garlic in butter for approximately 5 minutes over medium heat.
Add remaining ingredients.
Bring to boil.
Turn down to simmer and leave on stove until ready to serve.
Shrimp preparation:
Melt butter in pan and add shrimp, Worcestershire sauce, pepper, Cajun seasoning and garlic, and cook to medium rare.
Add the broth and bring to a simmer.
Serve in large bowl over rice with baguette and lemon wedges.
Combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat.
Cover and marinate in refrigerator 2-3 hours,stirring occasionally.
Drain shrimp,discarding marinade.
Thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat.
Place skewers on a lightly greased rack of a broiler pan.
Broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes.
Turn and broil an additional 1-2 minutes or until shrimp turn pink.
Bring water to a boil; add shrimp, and cook 3-5 minutes, or until shrimp turns pink.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp.
Cover and chill thoroughly.
Combine mayonnaise and next 7 ingredients; stir well.
Pour mayonnaise mixture over shrimp, and toss gently.
Line a shell shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce.
Spoon shrimp mixture evenly over shredded lettuce.
f boiling water, cook the shrimp for about 3 to 5
Peel shrimp and leave tails on.
Combine dressing and remaining ingredients in 13 x 9 x 2-inch baking dish.
Add shrimp and stir well.
Bake, uncovered at 325\u00b0 for 25 minutes or until shrimp turns pink; stir occasionally.
Makes 6 to 8 servings.
ccasionally.
Peel and devein shrimp, add that and crab to
Preheat a grill pan or heavy skillet over high heat.
Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper.
Mix marmalade and barbecue sauce.
Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
To eat, wrap shrimp in lettuce with cucumber.
ver high heat.
Add shrimp; cook for 3 minutes or
Peel and devein shrimp, retaining tails, if desired; set
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
Rinse shrimp in cold water; do not remove shells.
In a large casserole pan (at least 9 x 12-inch), spread shrimp evenly.
In a saucepan, melt butter over medium heat.
Add whole bottle of Italian dressing, pepper (more for a spicier dish) and juice of 1 lemon.
Heat through and pour over shrimp.
Bake, covered, for 45 minutes at 350\u00b0.
Peel and eat, serving sauce in individual ramekins for dipping.
This recipe is so simple and always a hit! It's messy, so supply lots of napkins.
Serves 4 to 6.
ow heat, cook and stir shrimp and red bell pepper until
Cook all ingredients uncovered in large pot over medium heat without water until shrimp are done (approximately 8 to 10 minutes).
Remove from heat and cover for 5 minutes.
Serve.
In a separate skillet, saute shrimp and scallops in 1 tablespoon
ow
Stir in the shrimp and bacon just before serving
nd sautee.
Cook the Bubba burger on the pan. Don
br>3. Stir in the shrimp and bacon just before serving