o the boil. Add the jumbo shrimp and cook until they turn
Place in pan with little water; this prevents shrimp from drying.
Bake 20 minutes at 325\u00b0.
This mixture is sufficient to stuff 12 jumbo shrimp.
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
Prepare the shrimp:
In a large bowl,
side.
To make the shrimp rolls, finely chop the cilantro
minutes. Add the whole jumbo shrimp and cook until pink and
To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.
In a large saucepan, heat the olive oil and butter over medium heat.
In a bowl, combine the shrimp with the crushed red pepper, Montreal steak seasoning and salt and pepper.
Saute the garlic in the pan until it's a pale golden color, then add the shrimp.
Cook the shrimp until just pink, about 3 minutes. (Cooking time may be longer if not all the shrimp are in contact with the pan. Be careful not to overcook the shrimp or it will be rubbery!).
When the shrimp is done, remove the pan from the heat and add the lemon juice. Enjoy!
Rinse the shrimp and pat dry with paper towels.
Heat the oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper and cook for about 2 mins, stirring occasionally. Add the garlic and cook for 2-3 mins, stirring constantly, until the shrimp are just cooked through. Serve hot.
If shrimp are frozen thaw overnight in refrigerator.
Place remaining ingredients in a large skillet, bring to a boil and simmer for five minutes.
Add shrimp, simmer for 5 minutes or until shrimp are opaque and pink.
Serve over hot rice.
Sprinkle with sesame seeds or peanuts.
Butterfly shrimp by cutting
Heat oven to 375\u00b0.
Peel shrimp.
Make a shallow cut lengthwise down back of each shrimp; wash out vein.
Pour oil into a 13 x 9-inch baking dish.
Place shrimp in oil.
Sprinkle with parsley, onions and garlic.
Drizzle with wine and lemon juice. Sprinkle with salt and pepper.
Bake, uncovered, about 20 minutes or until shrimp are pink.
eppercorns and pour over the shrimp in a shallow bowl.
rill pan.
Halve the shrimp lengthwise, leaving them attached 1
hrough the top of each shrimp shell and almost all the
Wash, shell and devein shrimp.
In large skillet, add butter and saute shrimp 30 seconds on each side.
Mix together lemon juice, oregano, garlic salt, pepper and dry mustard.
Pour over shrimp; simmer 1 minute.
Add dry sherry and simmer 2 minutes longer.
With slotted spoon, remove shrimp to a bed of rice pilaf. Boil butter-shrimp mixture about 2 minutes, until reduced to about half.
Pour over shrimp and rice.
Yield:
4 servings.
Cut down back of shrimp and remove black vein but not the shell.
Rinse and butterfly shrimp (spread open, shell still on). Place flat on cookie sheet and set aside.
Melt butter in medium skillet.
Add chopped onion and saute until soft.
Add broken shrimp and remaining ingredients and stir until mixed.
Mixture should be moist enough to mold when pinched.
Stuff each jumbo shrimp and bake in 350\u00b0 oven for 10 to 12 minutes or until shrimp becomes white.
Enjoy!
nd peppercorns.
Pour over shrimp in a shallow bowl.
Heat oven to 375\u00b0.
Peel shrimp.
Make a shallow cut lengthwise down back of each shrimp; wash out vein.
Pour oil into rectangular 13 x 9 x 2-inch baking dish.
Place shrimp in oil. Sprinkle with parsley, onions and garlic.
Pour broth and lemon juice over shrimp.
Sprinkle with salt and pepper.
Bake, uncovered, about 20 minutes or until shrimp are done.
Use jumbo shrimp allowing 3 per person.
Split shrimp through center leaving shell whole.
Remove vein; stuff with the remaining ingredients.
You melt butter; add lobster paste or tamale, garlic and salt, then the crackers.
Stuff shrimp.
Place in broiler pan with a little water (it keeps shrimp from sticking to shell). Bake 20 minutes at 325\u00b0.