Cook breaded shrimp in 3 tablespoons butter until browned.
Remove from heat and keep warm.
For the sauce: Saute onion and garlic in the 2 tablespoons butter.
Add remaining ingredients except lemon juice.
Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
Add the lemon juice.
Add shrimp and toss to coat a bit.
Serve as an appetizer.
Preheat the oven to 400\u00b0F. Place shrimp on foil-lined baking pan. Spray with no stick cooking spray. Bake for 12-15 mins or until cooked through.
Meanwhile, cut bread in half lengthwise. Spread cut sides with mayonnaise. Layer with lettuce, tomato, onion and gherkins.
Top with shrimp. Cut into 4 equal lengths.
Mix cream of shrimp soup and cream cheese together.
Add frozen popcorn shrimp to taste.
Stir in the Worcestershire sauce. Refrigerate until ready to serve.
Put the pimento cheese into a 1-quart bowl.
Measure the mayonnaise and add to the pimento cheese.
Add the minced onions; stir in the horseradish.
Add the Tabasco sauce and pinch of garlic salt.
Add the frozen salad shrimp.
Stir all ingredients and mix well.
Put in refrigerator.
Let set for 2 hours before serving.
To make tartar sauce, stir together mayonnaise, capers, pickle, and tarragon and season to taste. Refrigerate until ready to use.
Dredge the shrimp in flour, dip in egg, then dredge in breadcrumbs, pressing firmly.
Half-fill a saucepan with oil and heat until a cube of bread browns in 30 seconds. Add the shrimp in batches, cooking for 2 minutes until golden. Garnish with chives and lemon and serve with potato wedges and tartar sauce.
ell.
To Make Coconut Shrimp:
In a bowl, whisk
nife down back of each shrimp.
Place flour, egg and
Cook spaghetti and set aside.
In heavy 3-quart saucepan melt butter.
Cook onions and peppers for a few minutes before adding the shrimp and remaining spices.
After cooked, toss over the spaghetti and sprinkle with grated cheese.
eel and de-vein thawed shrimp, then chop very fine or
hird bowl.
Gently press shrimp into flour to coat and
ith parchment paper. Place the frozen fish on the prepared pan
oil and add half the shrimp. Bring to a boil, remove
xture on top of each shrimp, molding and smoothing to
oil and add half the shrimp. Bring to a boil, cook
ail shell on.
Split shrimp down the back; spread apart
et aside.
Dry the shrimp well with paper towels. Whip
Marinate shrimp up to over night. Mix breadcrumbs with spices. Coat each shrimp with breading. Place in single layer baking dish. Save marinade.
Stir melted butter and olive oil with remaining marinade. Pour over shrimp.
Bake 400 for 13 -15 minutes.
Serve as an appetizer with crackers or as a meal with rice and vegetable.
ail shells on.
Split shrimp down backs; spread apart, butterfly
ooking spray.
2. Rinse shrimp and set aside. In a
Drain cleaned shrimp and butterfly.
Place bread crumbs in bowl and pat large shrimp
on each side with crumbs.
Place on piece of foil and let
rest
for
15
minutes.
Whisk eggs, salt and pepper; set aside.
Heat
oil
in
skillet
and
dip breaded shrimp in eggs and then oil.
When lightly brown, turn and cook until lightly brown,
about
1
1/2
minutes
on each side. Remove from skillet
and
drain on paper towels.
Serve on platter with lemon wedges.
Makes 3 to 4 servings.