For the Pickled Vegetables: Mix the water, vinegar,
For the dipping sauce, combine ingredients
For the cooking liquid, in a
For the polenta, bring stock and
FOR THE SHRIMP PREP: Peel and devein
o burn garlic.
Cook for about 2 minutes. Add wine
ni muffin pan.
Bake for 10-12 minutes until golden
p to 2 days.
For the Shrimp: Preheat grill to medium
For the Shrimp: Combine all ingredients together in
Stir together all the ingredients for the wasabi mayonnaise, beginning with
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
gether all the seasonings ingredients for about 15 minutes to create
bring all ingredients except shrimp to boil, once boiling add shrimp and cook until done. It will all depend on the amount you are boiling and if it is thawed or frozen. For my 3 lbs from the frozen state took about 8-10 minutes.
stir well.
Add the shrimp and saute just until they
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
nd simmer for 10-15 minutes.
Add peeled shrimp (butterflied if
Saute the garlic, onions and 1/4 cup salad oil very slowly (approximately 10 minutes). Add shrimp to sauteed mixture.
Cook slowly about 7 minutes, stirring frequently.
Cool. In a bowl combine the remaining ingredients.
Add shrimp.
Push well down in the liquid. Cover and refrigerate for 24 hours. Serves 4.
mall bowl.
Add shrimp and toss. Marinate for 1 hour or
Place shrimp in boiling salted water.
Reduce heat and simmer for 3 to 5 minutes.
Shrimp are done when they are pink and tender. Drain and rinse with cold water, then chill.
Make alternate layers of shrimp and onion rings in a sealable container.
Mix remaining ingredients and pour over shrimp and onions.
Seal and place in refrigerator for 6 hours or more, shaking or inverting occasionally.
Drain and serve.
Makes 6 servings.
Boil shrimp for 2 to 3 minutes; drain shrimp.
Combine oil, vinegar, capers, celery seed, salt and Tabasco.
Place shrimp in shallow dish.
Cover with bay leaves and slices of onions.
Pour oil and vinegar mixture over shrimp.
The shrimp should be chilled for at least 24 hours and can be stored in refrigerator for up to a week.
To serve, drain shrimp and use toothpicks.