Preheat oven to 300.
Mix shrimp, egg, and 1/4 cup milk.
Melt butter skillet.
Saute chives for 1 minute.
Add flour and cook until bubbly.
Add shrimp mixture and cook until thickened. Split flounder, either by making a pocket or cutting them in half.
Fill pocket with shrimp mixture; close with toothpicks.
Pour remaining milk and sherry over fish. Sprinkle with seasonings.
Bake at 300 for 30 minutes or until fish flakes easily when tested with a fork.
Chop shrimp; place in large bowl and sprinkle with fresh lemon juice.
Add next 7 ingredients, mixing well. Chill.
Fill avocado halves with shrimp mixture.
mooth.
Mix in the shrimp, olives, celery, and onion.
Combine the first 5 ingredients until well blended.
Stuff celery with shrimp mixture.
Cut celery into 1/2-inch slices and serve with wooden picks as an hors d'oeuvre.
Makes a great dip, too.
large pot and cover with salted water; bring to a
roiler.
Peel and devein shrimp. Set aside 16 shrimps. Chop
oil; add 1/2 lb shrimp, and cook for 3 to
side. Take the cut up shrimp and place half into the
50 degrees.
Rinse the shrimp in cold water, shell them
o low: add crabmeat and shrimp, coating well.
Stir in
n a microwave safe plate with seeds still in and microwave
br>Sprinkle each with dill weed.
Spoon shrimp into approximately the
dd Tabasco to taste, cover with plastic wrap, and refrigerate remoulade
Cover the shrimp with Italian dressing, refrigerate at least
Preheat oven to 400\u00b0.
Spread 1 tablespoon softened butter evenly over bottom of large pan.
Shell the shrimp.
Devein by making a shallow incision down their backs with a small, sharp knife and lifting out black vein with the point.
Drop the shrimp into lightly salted, boiling water and boil 3 minutes, until firm and pink.
Drain.
Chop coarsely and place in bowl.
In a skillet, melt butter and add chopped celery and onion; saute until tender.
Reserve 1/2 cooked shrimp and chop fine the other half.
Combine with celery and onion.
Stir in the bread crumbs, egg and 3 teaspoons of Worcestershire sauce; mix well. Place stuffing on each fillet; roll tightly and fasten with toothpicks.
Place in shallow baking dish; set aside.
ilted.
Add the shrimp and season with salt and Old Bay
Scald tomatoes with hot water, then plunge into
t this time add cleaned shrimp continue stiring and cook until
Bring water to boil; add shrimp, and reduce heat.
Simmer 3-5 minutes.
Drain well, and rinse with cold water; chill.
Peel and devein shrimp.