Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Rinse shrimp in cool water then peel
In a hot heavy skillet melt 1 stick butter and add garlic, Worcestershire and spices.
Add shrimp and boil 2 minutes, shaking pan rather than stirring.
Add remaining butter and stock and boil 2 more minutes.
Add beer, flip or stir shrimp and cook 1-2 minutes.
Serve with crusty bread for dipping.
aute pan.
Add the shrimp and cook for 1 minute
Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
Meanwhile, mix VooDoo sauce ingredients.
Grill or saute shrimp until done and serve with VooDoo Sauce.
Combine all ingredients except shrimp in saucepan.
Bring to a slow simmer.
Simmer for 15 minutes and cool.
Remove heads and thoroughly wash shrimp.
Place in shallow baking pan.
Pour cooled sauce over shrimp.
Marinate for a minimum of 4 hours; maximum overnight and through day of dinner.
Preheat oven to 400\u00b0.
Cook for 10 to 15 minutes on each side (until the shrimp are the proper shade of pink).
Spread shrimp in a shallow, aluminum foil-lined broiler pan.
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
Cover and chill 2 hours, turning shrimp every 30 minutes.
Bake, uncovered, at 400\u00b0 for 20 minutes; turn once.
Serve with bread.
Snip shells of shrimp with scissors down middle of
Preheat oven to 350 degrees F (175 degrees C).
Wash shrimp and drain well.
Melt margarine/butter in a one quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder.
Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!
Put the shrimp in one layer in a
Pat shrimp dry with paper towels and
ven.
Except for the shrimp, add remaining ingredients.
Cook
Melt butter, mix in ingredients.
Pour over raw shrimp and bake in 350 degrees until shrimp are tender.
Add cayenne to taste.
Serve and baste.
utter in sauce pan. Sprinkle shrimp with salt, black and cayenne
Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.
Wash
shrimp
and
place in deep casserole
dish.
Melt butter in microwave.
Add lemon juice,
Worcestershire
sauce and seasonings to butter.
Stir well.
You may want
to adjust garlic or salt to taste.
Pour butter mixture over raw shrimp. Cook in microwave for approximately 15 minutes on High setting until shrimp
is
pink.
Serve with thick slices
of
French bread.
Spread shrimp in a shallow aluminum foil lined broiler pan.
Combine butter and the next 12 ingredients in a sauce pan and cook over low heat stirring until butter melts.
Let cool to room temperature then pour over shrimp.
Cover and Chill 2 hours turning shrimp every 30 minute.
Bake uncovered at 400 for 20 min, turning once.
Serve with bread for dipping.
edium-high, and add shrimp.
Once shrimp is cooked thoroughly, remove
Melt butter in saute pan.
Add onions, scallion tops, garlic and parsley and saute until onions are translucent.
Add shrimp, Old Bay seasoning (as much or as little as you prefer, approximately 2 tablespoons) and flour; stir.
Add wine and simmer until shrimp is cooked (bright pink).
Add cream; bring to boil. Spoon over 2 slices French bread.
Garnish with more fresh parsley.
In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.