00 degrees F for the shrimp later on.
Remove the
Combine all ingredients in bowl except shrimp, mix well then add shrimp and turn to coat evenly.
Cover and refridgerate at least 15 minutes.
Thread shrimp on skewers, metal or wooden. If using wooden skewers soak them in water for at least 20 minutes to prevent burning. We soaked them in beer.
Grill shrimp over medium-hot briquets about 2 minutes per side until opaque.
Serve with lemon wedges.
Preheat oven to 450\u00b0.
Peel and devein shrimp.
Refrigerate until ready to use.
Melt butter in a medium saucepan.
Remove from heat.
Whisk in remaining ingredients.
Arrange shrimp in a single layer in a 9 x 11-inch casserole, then pour butter mixture over shrimp.
Bake on center rack for 3 to 5 minutes.
Turn shrimp and bake for 2 minutes more.
Transfer shrimp to serving platter and pour on any remaining sauce.
Serve over rice.
Serves 4.
Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
Heat oil in a large non-stick skillet over medium high heat until hot.
Add shrimp; saute 4- 5 minutes or until shrimp are done.
Combine tomatoes, chicken broth, onion, bell pepper, water, garlic, and Cajun seasoning in a slow cooker. Cover and cook on Low for 4 hours. Add shrimp and rice and cook until rice is tender, about 1 hour more.
Combine the uncooked shrimp with all remaining ingredients.
Place in a buttered shallow baking dish; toss to coat.
Chill for 1 hour.
Bake at 350 degrees for about 15 minutes, stirring occasionally or until the shrimp are pink and completely cooked.
onth.
Add salt and shrimp boil spice to the water
0 minutes; drain.
Place shrimp and crab boil into a
Heat oven to 375\u00b0.
Lay shrimp in greased baking dish. Generously coat with margarine.
Sprinkle with Tony Chachere Creole seasoning heavily.
Cayenne is to taste, the more you use, the hotter it is, so start with a little.
Turn shrimp with spoon to coat.
Add a little garlic to enhance flavor.
Check every 10 to 15 minutes, turning shrimp each time.
Add more margarine and spices if necessary to coat all.
Shrimp will turn pink when done. Enjoy!
0 minutes to set.
Shrimp:
In large saucepan, melt
Mix first 7 ingredients and pour over raw shrimp.
Refrigerate 2 to 3 hours.
Place shrimp with marinade in roaster.
Add butter and wine.
Stir and bake at 400\u00b0 for 20 minutes.
For large shrimp, bake 25 minutes, but don't overcook.
Serve shrimp in bowls with liquid.
You'll need 2 napkins, one for your hands and the other for wiping your forehead.
Rinse shrimp in cold water.
Drain
Beat eggs and milk. Coat shrimp with spices. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat oil when ready fry shrimp for about 3 to 5 minutes until golden brown.
he other ingredients except the shrimp and cook over med medium
urn off heat. Add
shrimp.
Toss\tto
coat
Melt 1/2 cup butter in skillet. Add onion and next 9 ingredients. Cook 1 minute, stirring constantly. Add shrimp. Cook 2 minutes. Add remaining 1/2 cup butter and chicken broth. Cook 2 minutes, stirring occasionally. Stir in beer and cook 1 minute. Remove from heat. Remove shrimp from skillet. Mound rice in skillet and arrange shrimp around rice.
Mix all marinade ingredients. Add shrimp, stir to coat and refridgerate 15 minutes Not longer or shrimp will get rubbery when you cook them.
Thread onto skewers. Grill over med heat for 2 to 3 mins per side or till shrimp are slightly pink. Remove and enjoy.
Grilled corn makes a great side for this.
rypan; add spices and peeled shrimp and saute until pink, about
Coat nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and saute until tender; remove from heat.
Add brown sugar and next 6 ingredients.
Stir until well blended.
Let stand 2 to 3 hours.
Peel and devein shrimp; place in a shallow dish.
Pour marinade over shrimp, turning to eat both sides.
Cover and chill 1 hour.
Melt 1 cup butter in large pan or skillet.
Add onion and the next 8 ingredients.
Cook for 1 minute, stirring constantly.
Add chicken broth and beer.
Cook 1 minute more.
Place unpeeled shrimp in large roaster or casserole pan.
Pour sauce over top. Bake in a 375\u00b0 oven until done, approximately 20 minutes, stirring often.
Serve with hot cooked rice and sourdough French bread. (Dip bread into juices in pan ... wonderful!!)