For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow)
ow and continue to cook for about 1 hour or until
------------For Yellow Cornbread-------------.
Heat a
00b0 F.
Soak shrimp in half& half for 30 minutes.
Place shrimp next to each other on
br>Shell, clean, and devein shrimp. Leave the tails on.
nd set aside.
SHRIMP: Peel and devein shrimp, leaving the tails
Mix all ingredients with shrimp and marinate in refrigerator for several hours.
Place in wire grill basket or on skewers and grill about 5 minutes on each side.
hour before cooking, season shrimp well with salt.
Place
ridged grill pan ready. For vinaigrette, whisk together oil, vinegar
arinade ingredients- cover and chill for 2 hours.
Combine butter
Cook garlic cloves slowly in oil. Remove garlic, add remaining ingredients except for shrimp. Bring to low boil, add shrimp. Cook on medium-high for 2 minutes. Serve over pasta.
Season scallops or shrimp with salt and pepper. For scallops: sear until
1 In a blender, puree the first 8 ingredients until they form a paste.
2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.
>For Cajun Hollandaise Sauce: Saute the ham and shrimp in
n a bowl.
For Shrimp:.
Place cooked shrimp and vinaigrette mixture
Cream mayonnaise and cream cheese together.
Mix the envelope of soup mix (shake back and forth to get good mix for dip).
Blend soup mix into cream cheese and mayonnaise.
Fold in shrimp gently.
Keep covered in fridge.
Serve with Fritos or potato chips.
Melt butter over low heat in small saucepan.
Add garlic, parsley, paprika, pepper, and wine, and mix thoroughly.
Stir bread crumbs into butter mixture.
Place shrimp in 13x9 baking dish.
Spread butter and crumb mixture over.
Bake at 350 F degrees about 30 minutes, until crumbs brown.
Sprinkle with more fresh chopped parsley.
Serve with good bread for dipping in garlic/herb butter.