gether all the seasonings ingredients for about 15 minutes to
Whisk together all ingredients, omitting the shrimp, until well blended.
Chill and serve with cold, boiled shrimp.
For an artistic display, pour cocktail sauce into a chilled bowl and place it in the center of a round, chilled serving tray. Hook the larger end of the shrimp around the bowl in a symmetrical fashion, and then lay the remainding shrimp in the same direction about the bowl, forming a uniform pattern. Chipped ice may be placed throughout to keep the platter and the shrimp cold.
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
in a deep frying pan or pot add the water, vinegar and beer.
Sprinkle old bay, red pepper flakes and celery seed to cover the top of the liquid.
when it starts to boil add enough shrimp to cover the top of the water, you don't want to crowd them.
boil till the tails start to curl (5 to 7 minutes depending on the size of the shrimp, take out when they start to curl or you will over cook them).
add water, beer and spices as needed for the next batch, to keep the liquid deep enough for the shrimp to float.
Wash shrimp; place in boiling salt water.
Cover and return to a boil.
Simmer 3 minutes and drain.
Peel shrimp, removing veins. Refrigerate and serve with cocktail sauce as an appetizer, or use in any recipe that calls for cooked shrimp.
Yields 1 1/2 pounds or about 4 cups, cooked.
For the Pickled Vegetables: Mix the
nd garlic in the butter for about 10 minutes.
Add
For the polenta, bring stock and
re wilted.
Grind up boiled shrimp and crabmeat in food chopper
FOR THE SHRIMP PREP: Peel and devein
rick to great shrimp is to not use too
For the dipping sauce, combine ingredients
Set shrimp aside after peeling.
Pout
o burn garlic.
Cook for about 2 minutes. Add wine
Spread cream cheese about 1/4-inch into small casserole dish. Cover
cream
cheese with boiled shrimp.
Pour cocktail sauce over shrimp to cover them.\tTop with several shrimp and serve with crackers.
Place both packages of cream cheese on a serving tray or plate in the center, side by side. Mound crab meat on top of cream cheese. Arrange boiled shrimp around crab mound, tails up. Drizzle cocktail sauce over crab and shrimp. Arrange crackers around edge of tray and serve.
Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
Add and mix all ingredients except shrimp, lettuce and celery; mix with enough boiled shrimp to cover them well.
Serve over a bed of shredded lettuce and finely sliced celery.
Serve with crackers and butter.
Brown 3 tablespoons flour in about 5 tablespoons cooking oil. Add chopped celery, onion and bell pepper.
Cook until tender.
Add okra and 1 can tomatoes and enough water to make soupy mixture. Add peeled boiled shrimp, salt and pepper.
Serve over rice.
Sift dry ingredients; add water and oil.
Beat until smooth. Fold in egg white just before frying.
Coat fan-tail shrimp and fry in deep fat until brown.