Rinse shrimp briefly and remove any large
Preheat the oven to 400 degrees.
In a large bowl, combine the chile peppers, garlic, ginger and lemon juice.
Stir to mix, then add the rock shrimp and stir until the shrimp are evenly coated.
Let sit for 5 minutes.
Pour the shrimp mixture into a shallow baking dish and roast the rock shrimp until they are just opaque through, 8 to 12 minutes.
Spoon the roasted rock shrimp onto individual plates, with rice alongside, if you like.
Serve immediately.
Directions.
1. For Shrimp:.
Using 3 shallow baking
/2 cup chicken or shrimp stock at a time, stirring
side.
For the popcorn shrimp:
Preheat the deep-fat
Peel the shrimp and boil the shells in
Wash and fan or split shrimp (butterfly).
Lay out on cookie sheet.
Melt butter.
Add lemon juice and garlic salt.
Preheat oven on broil.
Pour melted butter sauce over shrimp.
Broil about 15 minutes.
Save some sauce for dipping.
Season the shrimp with salt and black pepper.
Combine the water, liquid crab boil, lemon and bay leaves in a large, heavy pot. Season the mixture with more salt and black pepper. Bring the mixture to a boil; add the shrimp and cook for 1 minute. Remove from the heat and let sit for 1 minute. Drain and discard the liquid. Let the shrimp cool to room temperature, then refrigerate for about 2 hours.
Stir-fry tomatoes, rock shrimp and oregano in butter or oil. When shrimp turns pink, add sherry and feta cheese.
If more sauce is desired, add up to 1/4 c. chicken broth.
Toss shrimp and feta with hot pasta.
Season with black pepper and serve.
ver medium heat. Dip some shrimp in batter, letting excess drip
Fry the bacon until crisp in a heavy 4-quart casserole; drain the fat.
Add the onion, garlic and green pepper; cook until onion is translucent, but not brown.
Stir in the corn and tomatoes. Add the tomato liquid, oyster liquid and cayenne pepper.
Simmer for 10 minutes or until the corn is tender.
Add the shrimp and oysters and cook for 2 minutes or until the edges of the oysters begin to curl.
Serve at once.
lready open. Add mussels and shrimp to broth and stir. Cook
inutes.
Gently stir in rock shrimp, bay scallops, and haddock; bring
Skewer shrimp on 6-inch bamboo skewers. Combine the remaining ingredients and marinate shrimp overnight in the mixture.
Season the shrimp with salt and pepper and sear in a hot pan.
remaining half and half and shrimp. Bring mixture to the point
Peel and devein shrimp, retaining tails, if desired; set
Saute mushrooms and onions in margarine until tender but not brown. Blend in flour. Add soup; cook over medium heat until thickened, stirring constantly.
Add shrimp; cook 5 minutes. Stir in sour cream and pepper. Heat thoroughly, stirring occasionally. Serve in patty shells or on toast points. Serves 6.
Steam shrimp in beer.
Melt butter in frying pan; add garlic and half of lemon juice.
Put steamed
shrimp in mixture of butter, garlic and lemon and simmer for 5 minutes.
Transfer to baking dish.
Add remaining lemon juice and bread crumbs.
Bake at 350\u00b0 until brown, then serve with lemon wedges.
nd reduce heat.
Add shrimp and cook for three minutes
old the shrimp in a single layer. Add the rock salt to