Shrimp Recepies

Garlic Shrimp Recipes

Ingredients:
36 large shrimp
18 Nature Sweet Tomatoes
3 garlic cloves, minced (for marinade)
3/4 tsp. salt
3/4 tsp. ground pepper
3 T. white vinegar
2 T. olive oil
1/4 cup butter
12 garlic cloves, minced (for dish)
2 T. fresh lime juice
3 cups wild rice, prepared
6 sprigs parsley
3 lime wedges

Instructions:
1. Shell, devein and butterfly shrimp. Cut tomatoes in half.
2. Mix garlic for marinade, salt, pepper, and vinegar together in bowl. Add shrimp and tomatoes. Marinate for 30 minutes, stirring occasionally.
3. Heat the oil and buter in a skillet over medium heat. Add the remaining garlic and saute until golden brown, about one minute. Add the shrimp and the tomato mixture (undrained). Cook for 1-2 minutes
or until the shrimp are opaque. Sprinkle with the lime juice and remove from heat.
4. Add 1 cup of rice to 3 serving plates. Add 1 cup shrimp with juice to each serving. Garnish each plate with 2 sprigs of parsley and 1 lime wedge.

GARLIC SHRIMP AND SCALLOPS Recipe

Yield: 4 Servings
1 ts Olive oil
2 tb Slivered garlic
1/2 ts Crushed red pepper flakes
1/2 lb Lg shrimp, peeled, deveined
1/2 lb Bay scallops
1/2 ts Paprika
4 tb Chicken broth
1 ts Fresh lime juice
1/2 c Finely chopped fresh -italian parsley
Salt and pepper

In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown. Remove the garlic with a slotted spoon and set aside. Add the pepper flakes to the skillet and increase the heat to medium high. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly. Add the chicken broth and cook for 1 minute. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. Pour the sauce over the shrimp and scallops and serve immediately.

Fried Shrimp Recipes

1 cup all purpose flour
1/2 tsp. Sugar
1 large egg, beaten
1 cup ice water
2 Tbsp Vegetable oil
Salt, pepper, onion powder, garlic powder, red pepper to taste
1/4 tsp. Tabasco
2 lbs. large shrimp, peeled and deveined
vegetable oil for frying

Combine the flour, sugar, egg, ice water, 2 Tbsp Vegetable oil, salt, cayenne and sauce in a bowl. Cover and chill for 30 minutes. Pat the shrimp dry with paper towels and dip in the batter. Heat the vegetable oil in a deep, heavy pot or electric fryer to 350:. Fry the shrimp, in small batches, in the hot oil until golden brown. Drain on paper towels.

Shrimp Etoufee

1/2 cup (1 sticks) of butter
1 medium onion, chopped
1/2 green pepper, chopped
2 lbs. shrimp, peeled
salt, pepper, onion powder, garlic powder and cayenne pepper to taste
2 cloves garlic, minced
2 cups water
3 Tbsp Finely sifted all purpose flour
2 Tbsp Chopped parsley
2 Tbsp Onion tops

On low heat, melt butter in a deep, thick aluminum chicken frying pan. Add chopped onion and green pepper. Saute until onions are clear in color, at least 10 minutes. Season shrimp. Add seasoned shrimp, garlic, and water. Cook slowly. As water cooks down, add a tsp. Of flour @ a time and stir
until color of sauce turns a golden brown. Cook until shrimp are soft to the bite. Serve on rice. Garnish with onion tops and parsley if desired.
Serves 4.

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