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.
w and continue to cook for about 1 hour or
Preheat oven to 375.
Shell the shrimp leaving the tail on.
Use a small knife and split each shrimp down the back lengthwise.
Remove any black veins, rinse shrimp under cold water and pat dry.
In a small pan, heat butter, olive oil, garlic, lemon juice, salt and pepper just until butter is melted.
In a 13x9 inch pan, arrange shrimp in a single layer with the split side opened and down, tails up.
Pour butter mixture over all.
Bake for 15 minutes.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow)
------------For Yellow Cornbread-------------.
Heat a
00b0 F.
Soak shrimp in half& half for 30 minutes.
Place shrimp next to each other on
Peel and devein shrimp. Place the peelings and heads
br>Shell, clean, and devein shrimp. Leave the tails on.
f the garlic, keeping some for later. Coat the garlic completely
and set aside to use for shrimp.
Add chicken stock, milk
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.
nd rinse shrimp, transfer to salted water and brine for 20-30
cook pasta al dente.
thaw frozen shrimp under cold running water.
in a large pan melt butter over med-high heat then add celery, carrots and onions.
cook veggies for 3-5 min then add shrimp, water and pepper flakes.
drain pasta and toss to shrimp mixture and sprinkle paprika.
serve while hot and offer chow mein noodles.
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
Place shrimp in a 1-quart baking dish.
Sprinkle with salt and pepper.
In a skillet, saute mushrooms in 3 teaspoons of butter or margarine.
Transfer to a bowl.
Toss with flour.
Stir in sour cream, remaining butter and soy sauce.
Pour over shrimp. Sprinkle with cheese and paprika. Bake at 400\u00b0 for 2 to 3 minutes.
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