Heat the oven to 350\u00b0.
Toss the shrimp with the oil and sprinkle with the pepper.
Spread 1/4-inch of salt in a large baking dish.
Put the shrimp on the salt and turn them once or twice so that they are lightly coated.
Bake the shrimp until they are cooked through, about 15 minutes.
Meanwhile, melt the butter. Squeeze 1 tablespoon juice from the lemon and stir into butter as dipping sauce.
Makes 4 servings.
afe container, dissolve the salt in the water. Add the peanuts, stirring so that
Put peanuts, spices, salt, and roughly 1/4 cup soy sauce in a pot and cover with water. Cover pot and bring to boil. Let simmer for 30-40 minutes, stirring every 7-10 minutes (if you don't, the peanuts floating on top won't cook through). When done (peanuts should be a little crunchy yet smushy in your mouth, and taste done), leave peanuts to soak in the brine while they cool. When cool, drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil (2 teaspoons each max) and serve cold.
utterfly the shrimp, leaving the tails on.
Place the shrimp in a
>In another saucepan, heat half the oil and all the butter. Add the
Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.
ake the vinaigrette, whisk together the lime
Cover the shrimp or lobster tails with the champagne or wine. Add salt
Wash and drain the shrimp.
In a large saute pan or
Shell the shrimp but leave the last segment of the shell and the tail attached to each shrimp.
With a small sharp knife, devein the shrimp by making a shallow incision down the back and lifting out the intestinal vein with the point of the knife.
(If you wish, you may dispense with the deveining process altogether.) Wash the shrimp thoroughly under cold running water and pat them dry with paper toweling.
>the salt in a small bowl.
Rub the shrimp
>the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp
>the garlic compound butter--in
high-sided pan. Add the Old Bay Seasoning, cover, and
Spread washed shrimp in a shallow baking dish.
Combine the rest of the ingredients in a sauce pan and cook over low heat for about 15 minutes.
Let cool slightly, then pour over shrimp, cover, and refrigerate several hours, stirring occasionally.
Bake at 300 degrees F for about 30 minutes, stirring shrimp occasionally.
Serve in shallow soup bowls with LOTS of French bread for dipping!
Give the clams a good
Shell shrimp, leaving tails on, then devein.
Heat all other ingredients over medium heat for 15 minutes.
Place shrimp in an ovenproof dish and pour garlic mixture over it.
Bake in a 350\u00b0 oven for 15 to 20 minutes.
Serve with rice or over pasta.
Arrange shrimp in a single layer in a large Corning Ware dish
In a bowl, combine the peppers, Tabasco and salt.
Whisk in the olive oil and lemon juice.
Add the shrimp and toss to cover. Cover the bowl and refrigerate for at least 3 and up to 24 hours before cooking.
Preheat oven to 375\u00b0F.
In a frying pan, fry bacon until clear.
Add margarine and all other ingredients except shrimp.
Simmer for 5 minutes.
Place shrimp, in a single layer, in a baking dish and pour sauce over the top.
Stir to coat.
Bake uncovered for 20 minutes.
Stir once or twice.
Serve immediately.
You can peel these when you eat them, but not before.
Serve with plenty of napkins!