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Shrimp de JongheServes2

Place 6 shrimp in each of 2 ramekins. Sauté garlic in butter. Add seasonings (except paprika and parsley) and sherry. Toss 1T mix w crumbs. Pour rest over shrimp. Top w crumbs. Sprinkle w paprika and parsley. Bake 15 min at 400.

Shrimp12
large

Garlic1
clove, sliced

Tarragon0.25
tsp

Nutmeg0.25
tsp

Mace0.25
tsp

Thyme0.25
tsp

Salt0.25
tsp

Pepper0.5
tsp

Onion Powder0.5
tsp

Wine, Sherry2
T

Crumbs, Cracker0.25
c

Paprika

Parsleyfresh
Shrimp Grilled New Orleans Style  Serves 4
Snip shells of shrimp w scissors down middle of back, leaving tail and first segment of shell intact. Cut and devein, leaving shells in place (Shells will prevent shrimp from becoming tough). Toss w oil, garlic, and 1.2 tsp salt and marinate at cool room temp 15 min. While shrimp marinate, prepare grill (gas-high 10 min, reduce to moderately high) Heat butter, chili powder, pepper, Wor. Sauce, and remaining 1/4 tsp salt in small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice. Thread 4 or 5 shrimp onto each skewer and grill, turning only once, until just cooked through, 3-4 min total. Push off skewers into a bowl, then pour butter mix over them and toss to combine.

Ingredient

Quantity

Comments

Shrimp

1.5

lb large (21-25 per lb.)

Olive Oil

2

T

Garlic

3

med minced

Salt

0.75

tsp

Butter

6

T

Chili Powder

2

tsp

Pepper

2

tsp

Worcestershire Sauce

4

tsp

Lemon Juice, Fresh

1

T

Shrimp, Grilled Red Pepper  Serves  
Peel and devein shrimp, leaving the tails on. Put in large bowl of ice water w salt. Refrigerate one hour. Drain and pat dry. Combine oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season. Add shrimp, toss so they are thoroughly coated w marinade and soak 30 min at room temp. Preheat grill. Grill 2-3 min on each side. Be careful not to overcook them. Put on serving platter. Cover w plastic wrap and chill until ready to serve. Garnish w basil leaves and lemon and season.
                      3
lb large

Salt 4
T sea

Olive Oil 0.5
c

Garlic 2
cloves minced

Lemon Juice, Fresh 0.5
lemon

Lemon Zest 2
T

Pepper Flakes, Red 1
tsp

Oregano 2
T fresh, chopped

Shrimp, Roasted Pecan
Preheat oven to 350. Combine egg whites, honey s&p in small bowl. Split shrimp down the center, cutting almost but not completely through, opening the two halves to resemble a butterfly shape. Pat dry w paper towel and press flat w the palm of your hand. Dip each into honey egg wash, then shake off excess. Place in pecans and pat lightly to coat both sides. Roast for 10 min on a lightly greased sheet pan. Can be made 3-4 hours in advance and served at room temp.

Egg White 2
Honey 0.25 c
Shrimp 6 jumbo, peeled and deveined
Nuts, Pecans 2 c finely ground

Shrimp Rockefeller Serves 4


 Melt butter and blend in seasonings. Add vegetables and sauté 10 min. Pour water over bread, add vegetables and mix well. Place shrimp in 4 ramekins, reserving 4 for garnish. Cover w vegetable/bread mix. Combine butter and crumbs. Sprinkle crumbs and cheese over top of each shell. Place a shrimp on top. Bake 15 min at 400 or until brown.

Shrimp 1
lb cooked

Spinach 2
pkg, cooked and chopped

Butter 0.5
c

Worcestershire Sauce 1.5
tsp

Hot Sauce 0.25
tsp

Celery Salt 1
tsp

Onions, Green 0.5
c chopped

Parsley 0.5
c chopped

Garlic 2
cloves minced

Water 0.75
c

Butter 2
T

Crumbs, Bread 0.5
c

Cheese, Parmesan 0.5
c

Shrimp Salad Bouquet Serves 10

Toss 2 lb shrimp w salt and pepper and lemon juice. In large bowl, mix other 1.5 lb shrimp, eggs, peas, celery, potatoes, milk, mayo, more salt and pepper and lemon juice. Grease 3 qt bowl and line bottom w waxed paper. Line w shrimp and fill w mix. Chill overnight and unmold.

Shrimp 2
lb large

Shrimp 1.5
lb chopped

Lemon Juice, Fresh

Salt

Pepper

Egg 10
hard cook, diced

Peas 10
oz, thawed

Celery 0.5
c chopped

Potato 3
c cooked and diced

Milk 0.33
c

Mayonnaise 0.25
c

Shrimp Sambal Serves 4

Fry all ingredients together 2 min. Serve over rice.

Shrimp 1
lb cooked

Coconut 1
T shredded

Garlic 3
cloves minced

Onion 2
small minced

Butter 0.5
c

Chili Peppers 2
green chopped

Curry Powder 1.5
tsp

Ginger 0.5
tsp (if hotter sambal is liked)

Shrimp, Barbequed a la Emeril Serves 4

Peel shrimp, leaving tails attached, reserving the shells. Sprinkle shrimp w 1T creole seasoning and 8 turns of the pepper. Use your hands to coat the shrimp w the seasonings. Refrigerate while you make sauce. Heat 1 T of the oil in large pot over high. When oil is hot, add onions and garlic and sauté 1 min. Add reserved shells, remaining creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt and the remaining 8 turns of the pepper. Stir well and bring to a boil. Reduce heat and simmer for 30 min. Remove from heat, allow to cool for 15 min, and strain into small saucepan. There should be about 1.5 c. Place over high heat; bring to a boil, and cook until thick, syrupy, and dark brown (15 min). Makes about 4-5 T barbeque sauce base. Heat remaining 1T oil in large skillet over high heat. When oil is hot, add seasoned shrimp and sauté, occasionally shaking skillet, for 2 min. Add cream and all barbeque base. Stir and simmer 3 min. Remove shrimp to warm platter and whisk butter into sauce. Remove from heat. Makes about t2 c. Mound shrimp in center of platter and spoon sauce over.  (can use sauce, reduced to coat spoon, for oysters)

Shrimp 2
lb medium (about 42)

Creole Seasoning 2
T

Pepper 16
turns

Olive Oil 2
T

Onion 0.25
c

Garlic 2
T minced

Bay Leaves 3

Lemon 3
peeled and sectioned

Water 2
c

Worcestershire Sauce 0.5
c

Wine, White 0.25
c dry

Salt 0.25
tsp

Heavy Cream 2
c

Butter 2
T

Shrimp, Barbequed New Orleans Serves 4

Mix all seasonings. Add shrimp and toss to coat well. Cover and refrigerate 3 hours. Grill over charcoal until shells turn bright pink (3 min per side).

Pepper 3
T

Cayenne Pepper 0.5
tsp

Hot Sauce 1
tsp

Lemon Juice, Fresh 0.67
c

Olive Oil 2
T

Rosemary 0.25
c fresh

Shrimp 2
lb medium, in shell

Shrimp, Creamed Serves 10

Shell & devein shrimp. Pound shells in mortar until finely crushed. Melt 1 stick butter in large saucepan and add shells and 1 c water. Cover and simmer, stirring, for 10 min. Strain through cheesecloth-lined colander into a bowl. Freeze and remove butter from surface when it hardens, about 20 min. Reserve liquid. In four batches, sauté 1 lb shrimp in 1/4 of the shrimp butter in large skillet over med hi heat until they just start to curl and turn pink, about 3 min. Remove to large bowl as they cook and set aside. Melt remaining butter in large skillet over med heat and whisk in flour. Whisk until smooth and cook until mix no longer tastes of raw flour. Whisk in cream until smooth. Then whisk in milk, wine, and reserved shrimp liquid. Heat to boiling and simmer 5 min, whisking frequently. Pour sauce over shrimp and mix well. Season with Old Bay. Spoon into small soufflé or gratin dishes. Sprinkle w cheese. Place on large baking sheet and broil until cheese melts and browns lightly, about 2 min.

Shrimp 4
lb large, unshelled

Butter 2
sticks, unsalted

Flour 0.5
c

Heavy Cream 1
c

Milk 1
c

Wine, White 1
c

Old Bay Seasoning

Cheese, Cheddar 2
-3 c shredded

Shrimp, Grilled Tandoori Serves 4

Prepare grill. Butterfly shrimp by making a deep incision from top to bottom down center of back, without cutting all the way thru and devein. Combine spices in large bowl. Add shrimp and toss to coat well. Grill shrimp, opened flat, on an oiled rack set 5-6 inches over glowing coals, turning once, until cooked through, about 2 min on each side. Serve immediately w mint chutney.

Shrimp 1.5
lb extra large (12-16 per lb), shelled

Turmeric 1
tsp

Paprika 1
tsp

Salt 0.5
tsp Kosher

Pepper 0.25
tsp

Shrimp, Spicy garlic and lemon crusted
Combine everything but butter in large bowl. Cover and chill for at least one hour and up to 6 hours. Heat a 12 inch skillet over moderately high heat until hot. Add 2 T butter and the shrimp and marinade all at once, stirring constantly. Cook for four minutes or until shrimp and bits of garlic are golden brown. Remove shrimp from pan and stir in remaining 2T butter. The sauce should be thick. Spoon the sauce over the shrimp and serve over pasta or rice.
Shrimp 1 lb, peeled, leaving the tail and first segment on
Garlic 8 cloves, minces
Shallot 2 med, minced
Salt 2 T Kosher
Lemon Zest 1 lemon, plus juice
Thyme 8 fresh sprigs
Worcestershire Sauce 2 T
Hot Sauce 2 T
Beer 0.75 c
Butter 4 T


Skate
Skate improves when left in frig a day or 2. Cut meat away from backbone. Skin. Cut meat from cartilage in middle of wing. Start at end and cut from backbone out to wing, top and bottom, leaving 4 chunks of meat. Cut them into scallop-size pieces. Bread or flour and saute 4-5 min per side, white side down until brown, then flip. OR simmer 10 min in water seasoned w onion, salt, pepper and bey leaves. Serve w brown butter seasoned w vinegar and parsley. OR cook in microwave covered w thin layer of Dijon mustard, covered w plastic wrap and cooked 2 min per lb.

Snook Angler's Delight


 Combine stock and oil in pan. Insert fillets. Bake at 325 until about 2/3 cooked. Remove from oven and pour juices into bowl. Add remaining ingredients and brush all over fish. Broil till golden.

Stock 1
can chicken

Vegetable Oil 0.5
c

Fish, Snook filets

Brown Sugar 2
T

Butter 0.25
lb

Lemon Juice, Fresh from 1 lemon

Steak Sauce 2
oz