Things To Do With Shrimp

[Kebamo]

Fettucine with Tomato Creme Shrimp and Artichoke

3/4 cup grated Parmesan cheese
1/2 cup (1 stick) butter -- softened
1/2 cup heavy cream
1/4 cup small diced tomatoes but not minced
20-25 medium cooked peeled and deveined shrimp (tail on is OK)
1 and 1/2 cups coarsely chopped well-drained artichoke hearts
8 ounces fettuccine -- cooked & drained

In a large saucepan, stir together the parmesan, butter, and cream. Heat, stirring until smooth, add tomatoes, stirring, then shrimp and artichokes.
This should have only the palest pink tinge to the sauce. Add hot, cooked fettuccini, and toss until well covered. Serve immediately. Do not add more Parmesan to it as it is not the custom to use cheese with seafood dishes.
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Shrimp Risotto with Lemon and Garlic

Here's an example of how a classic trio of parsley, lemon peel and garlic gives a simple dish a special flourish.

1/3 cup chopped fresh Italian parsley
2 medium garlic cloves, minced
1 teaspoon grated lemon peel
2 (14.5-oz) cans lower-sodium chicken broth
1/2 cup water
4 teaspoons olive oil, divided
12 oz shelled, deveined uncooked medium shrimp, each cut into 2 or 3 pieces
2 medium shallots, finely chopped
dash crushed red pepper
1 cup Arborio rice
1/2 cup dry white wine
2 teaspoons lemon juice
1/4 teaspoon black pepper

Combine parsley, garlic and lemon peel in small bowl. Bring broth and water to a simmer in large saucepan over medium heat. Reduce heat to low; keep broth at a
low simmer. Heat 2 teaspoons of the oil in Dutch oven or large saucepan over medium heat until hot. Cook shrimp 2 minutes or until they turn pink, stirring
occasionally. Remove shrimp.Add remaining 2 teaspoons oil to Dutch oven. Cook shallots and crushed red pepper 30 to 60 seconds or until shallots are tender, stirring constantly. Add rice; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds or until almost evaporated, stirring constantly. Add 1 cup of the hot broth; cook 1 to 2 minutes or until most of the liquid has been absorbed, stirring constantly. Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more. Stir constantly. Cook 18 to 20 minutes or until rice is tender with a slight firmness to the center. Add shrimp; cook 1 minute or until heated
through. Remove from heat; stir in parsley mixture, lemon juice and black pepper.
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Spanish Style Garlic Shrimp With Ham And Bell Peppers

Serves 8

2 pounds large shrimp (about 28) -- shelled, leaving the tail and
the first joint of the shell intact, and deveined
1 1/2 teaspoons salt
8 garlic cloves -- sliced thin lengthwise
1/2 cup olive oil
1/4 pounds thick-sliced cooked ham -- chopped
1/4 teaspoons dried hot red pepper flakes
1 red bell pepper -- chopped
1/3 cup sherry (recommended: Oloroso)
Minced fresh parsley leaves -- for garnish if desired
sliceof crusty bread as an accompaniment

Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. (*Note: Omit the last step if you have brined your shrimp.)In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted
spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and saute the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.
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Fettuccine with Shrimp Sauce

1/2 pound fettuccine noodles
1 1/2 cup chicken broth
1/4 cup dry white wine
1/2 tsp dried marjoram
1 pound shrimp, peeled and deveined
1 Tbsp cornstarch
1 cup milk
1/3 cup Swiss cheese, shredded

Combine chicken broth, wine and marjoram in a saucepan and bring to a boil. Add shrimp and cook for about a minute until shrimp starts to turn pink. Remove shrimp from pan and set aside. Bring broth mixture to a boil and allow it to boil for about 15 minutes until it is reduced to about one-half cup. Meanwhile cook fettuccine according to package directions. Combine cornstarch and milk, pour into broth mixture, and then stir until mixture becomes thick. Add cheese and stir until cheese melts. Add shrimp and heat through. Serve over cooked fettuccine noodles.
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Macaroni Grill's Shrimp Artichoke Dip

2 cups half-and-half
1 tablespoon clam juice
2 teaspoons dry white wine
3 tablespoons butter
1 shallot -- finely chopped
2 tablespoons flour
4 cups rough chopped spinach
1 cup canned artichoke hearts -- chopped
8 large shrimp -- peeled, cleaned, chopped
1/8 teaspoon cayenne pepper (more to taste)
1/8 teaspoon freshly ground black pepper
1/2 cup shredded Mozzarella cheese -- optional

In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2-3 minutes. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3
minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.
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Shrimp Stuffed With Deviled Crab

2 pounds large 21-25 count shrimp -- peeled and deveined, split
along the center and flattened
1 pounds blue crab
4 tablespoons butter (2 ounces)
1 tablespoons of green onion
1 tablespoons green bell pepper
1 tablespoons of celery heart
1/4 cup chicken broth
1 teaspoons corn starch
1 tablespoons dijon mustard
1 tablespoons red wine vinegar
1 teaspoons hot chili sauce
1 teaspoons Worcestershire sauce
1/2 cup bread crumbs
4 tablespoons butter
1 teaspoons chili sauce

Place the green onion, green bell pepper, celery heart and parsley in the bowl of a food processor and process until well minced. In a small saucepan over medium heat, melt the butter and saute the minced vegetables for 2 minutes. Whisk the chicken broth and cornstarch together in a small bowl and then whisk into the vegetables. Add the mustard, vinegar, hot chili sauce and Worcestershire sauce and whisk to combine the ingredients. Bring the sauce to a boil and cook for 1
minute while whisking. Remove from the fire and cool. Stir in the crabmeat and refrigerate.
Preheat the broiler.
Lay the shrimp on a buttered broiler pan and stuff 1-teaspoon full of crab stuffing onto each shrimp. Sprinkle with breadcrumbs. Melt the butter and chili sauce together and drizzle over the shrimp. Broil about 4 minutes until the shrimp are cooked through. The stuffed shrimp may also be cooked in a preheated oven on the top rack for about 5 minutes until cooked through.
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Brandied Shrimp

2 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
3 garlic cloves -- finely minced
1 pounds medium shrimp -- peeled and deveined
2 teaspoons Worcestershire sauce
1/8 teaspoons hot sauce (recommended: Tabasco)
Salt and fresh black pepper
1/2 cup ketchup
1 tablespoons chopped fresh oregano leaves
2 tablespoons brandy
2 tablespoons chopped flat-leaf parsley

Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes. Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley,
stir to combine, remove from the heat and serve.
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Country Shrimp with Tomato and Okra

2 tablespoons olive oil
4 ouncesprosciutto -- minced
1/2 cup leek -- sliced
1/2 cups callion -- minced
4 tablespoons garlic -- minced
2 tablespoons thyme -- fresh
2 cups okra -- small
or if larger cut into 1" slices
2 tablespoons butter
2 tablespoons corn starch
1/4 teaspoonnutmeg -- freshly grated
1/4 teaspoonblack pepper
2 pounds shrimp -- peeled and deveined
1/4 cup oregano -- fresh and minced
2 tablespoons lemon juice
2 cups tomatoes . diced juice included

In a large saute pan, warm the oil over high heat. Add the ham and brown well. Add the leek, scallion, 2 tablespoons of the garlic, the thyme, and okra, and saute, stirring, until the okra is bright green, about 4 minutes.
Remove to a large plate and cool.
In the same large skillet over high heat, melt the butter. In a large bowl, stir together the cornstarch, nutmeg, and pepper and toss with the shrimp. Slide the shrimp into the skillet and saute, stirring, until the shrimp are half pink. Add the remaining garlic, the oregano, lemon juice, and tomatoes. Bring to a boil. Immediately
remove from the heat and combine with the cooked okra. Simmer just to reheat the okra.
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Sizzling Citrus Shrimp

1 lb. shrimp, peeled and deveined, 30 to 40 per pound

Marinade:
3 Tbsps. lemon juice
3 Tbsps. dry white wine
2 tsps. extra-virgin olive oil
3 cloves garlic, minced

Sauce:
1 tsp. extra-virgin olive oil
1 bay leaf
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
2 Tbsps. chopped fresh parsley

Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
Drain the shrimp marinade into a bowl. Heat 1 tsp. oil in a 12-inch non stick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through.
Season with salt, sprinkle with parsley and serve immediately.
Makes 4 servings.
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Outback Steakhouse Queensland Chicken & Shrimp

1/2 cup milk
2 Tbsp butter
1/2 pint cream
1/4 tsp poultry seasoning
1/8 tsp cayenne (adjust to taste) -- (1/8 to 1/4)
1/8 tsp white pepper
1/8 tsp onion powder
1/2 cup white wine
1 Tbsp garlic powder
1 lb.linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil

Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine andremaining spices until done.
Remove and set aside. Saute shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.
Serves 4.
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Texas Shrimp & Rice Salad

1 lb small salad shrimp
1 1/2 cups cooked rice
1 can cut green beens, drained
1/2 cup pitted ripe olives, drained
1/3 cup chopped green onions
1/2 cup Italian dressing
3 tablespoons chili sauce
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder

Combine shrimp, rice, beans, olives and onions; toss well. Combine salad dressing with seasonings; mix well. Pour over rice mix and chill.
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Shrimp And Poblano Pepper Tacos

2 poblano peppers
4 flour tortillas (6-inch)
2 teaspoons olive oil
1/2 cup chopped onion
2 ounces lean ham -- cut into strips (about 1/2 cup)
3/4 pounds peeled and deveined shrimp
1 teaspoons lemon juice
Salt and freshly ground pepper
2 tablespoons chopped cilantro
1 recipe Pinto Bean Salad

Heat broiler. Place peppers on a foil-lined tray under the broiler for about 3 minutes per side, until skin is charred. Meanwhile, wrap tortillas in foil and place on bottom oven rack to warm. When peppers are cool enough to handle, discard charred skin and cut flesh into strips, removing seeds. (Turn off broiler but leave tortillas in oven.) Heat oil a nonstick skillet over medium-high heat. Cook onion and ham 2 minutes. Add shrimp and cook 3 minutes. Toss with lemon juice and salt and pepper to
taste. Sprinkle with cilantro. Divide shrimp mixture and pepper strips among tortillas, folding in half in a taco shape. Makes 2 servings.
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Caribbean Shrimp

1 lb. cooked shrimp
1 (15 oz.) can black beans, rinsed & drained
1 green pepper, cut into strips
1/2 cup sliced celery
1 med. onion, cut into rings
2/3 cup picante sauce
2 Tbsp. chopped cilantro
2 Tbsp. vegetable oil
2 Tbsp. honey
1 tsp. grated lime peel
2 Tbsp. fresh lime juice
Garnish with 1 cup cherry tomato
halves & lettuce leaves

Combine shrimp, beans, green pepper, celery and onion in large bowl. Combine remaining ingredients and mix well. Pour over shrimp, mix and toss lightly to coat. Cover and chill at least 2 hours, lightly tossing once.
Spoon salad into lettuce lined serving platter in individual plates. Garnish with tomatoes.
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Red Lobster Shrimp Scampi

1 cup White Wine
1/2 cup unsalted Butter (do not use Margarine)
3 teaspoons minced Garlic
1 pound Shrimp, peeled and deveined

Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.
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Shrimp Teriyaki

3/4 cup brown rice
2 1/2 cup water
6 Tbsp. margarine
1 1/2 lb. shrimp, shelled and deveined
4 oz. snow peas (2 cup)
1/2 tsp. dry mustard
1 can water chestnuts, drained and sliced
1/4 cup wild rice
6 cloves garlic, chopped
2 cup carrot slices
1/2 tsp. ground ginger
3 Tbsp. teriyaki sauce

Simmer rices, covered, until tender, 45 minutes. Ten minutes before rice is cooked, saute garlic in margarine in skillet, 1 minute. Add carrots, sauteed 5 minutes. Add shrimp, snow peas, water chestnuts, ginger and mustard. Cook 5 minutes. Stir in teriyaki sauce. Serve with rice.
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Shrimp Newburg

4 tablespoons butter
1 pound medium shrimp (35 to 40 per pound), peeled and deveined
2 tablespoons flour
2 cups half-and-half
2 large eggs
3 tablespoons dry sherry
1/4 teaspoon grated nutmeg
1 teaspoon kosher salt
Freshly ground black pepper to taste

Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the shrimp and cook, stirring often, until pink and firm, about 3 minutes. Cover the skillet to keep the shrimp warm and set aside while you prepare the sauce. Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add the flour and whisk until it is completely incorporated. Continue to cook and whisk for 2 minutes, instantly lowering the heat to low if the mixture starts to brown, or simply removing the pan from the heat. Reduce the heat to low and slowly whisk in the half-and-half. Cook, whisking constantly, until the sauce is thickened and smooth, about 3 minutes. Reduce the heat so that the sauce barely bubbles. Place the egg yolks in a medium bowl and beat them lightly with a fork or a small whisk. Slowly beat 2 tablespoons of the hot cream sauce into the eggs. (This will raise the temperature of the egg yolks without scrambling them.) Whisking constantly, add the warmed egg yolks back into the pan of sauce, making sure the sauce does not come back to a boil. Quickly whisk in the sherry, nutmeg, salt and pepper. Add the shrimp to the sauce and heat, without boiling, until they are warmed through. Serve immediately.
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Hawaiian Shrimp with Pineapple

2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 pounds medium shrimp, shelled and deveined
3/4 cup orange juice
1 can unsweetened pineapple chunks (8-oz.), drained, juice reserved
1 tablespoon lemon juice
2 teaspoons cornstarch

In a wok, heat oil over high heat until hot, swirling to coat sides of pan. Add garlic and ginger. Stir-fry 30 seconds. Add shrimp and stir-fry 2 minutes.
Add orange juice, reserved pineapple juice, and lemon juice to wok. Cook 2 minutes. Add pineapple chunks.Dissolve cornstarch in 1/4 cup cold water and stir into wok. Cook over high heat, stirring, until sauce boils and thickens, 1 to 2 minutes.

Karl

[Kebamo]

Fettucine with Tomato Creme Shrimp and Artichoke

3/4 cup grated Parmesan cheese
1/2 cup (1 stick) butter -- softened
1/2 cup heavy cream
1/4 cup small diced tomatoes but not minced
20-25 medium cooked peeled and deveined shrimp (tail on is OK)
1 and 1/2 cups coarsely chopped well-drained artichoke hearts
8 ounces fettuccine -- cooked & drained

In a large saucepan, stir together the parmesan, butter, and cream. Heat, stirring until smooth, add tomatoes, stirring, then shrimp and artichokes.
This should have only the palest pink tinge to the sauce. Add hot, cooked fettuccini, and toss until well covered. Serve immediately. Do not add more Parmesan to it as it is not the custom to use cheese with seafood dishes.
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Shrimp Risotto with Lemon and Garlic

Here's an example of how a classic trio of parsley, lemon peel and garlic gives a simple dish a special flourish.

1/3 cup chopped fresh Italian parsley
2 medium garlic cloves, minced
1 teaspoon grated lemon peel
2 (14.5-oz) cans lower-sodium chicken broth
1/2 cup water
4 teaspoons olive oil, divided
12 oz shelled, deveined uncooked medium shrimp, each cut into 2 or 3 pieces
2 medium shallots, finely chopped
dash crushed red pepper
1 cup Arborio rice
1/2 cup dry white wine
2 teaspoons lemon juice
1/4 teaspoon black pepper

Combine parsley, garlic and lemon peel in small bowl. Bring broth and water to a simmer in large saucepan over medium heat. Reduce heat to low; keep broth at a
low simmer. Heat 2 teaspoons of the oil in Dutch oven or large saucepan over medium heat until hot. Cook shrimp 2 minutes or until they turn pink, stirring
occasionally. Remove shrimp.Add remaining 2 teaspoons oil to Dutch oven. Cook shallots and crushed red pepper 30 to 60 seconds or until shallots are tender, stirring constantly. Add rice; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds or until almost evaporated, stirring constantly. Add 1 cup of the hot broth; cook 1 to 2 minutes or until most of the liquid has been absorbed, stirring constantly. Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more. Stir constantly. Cook 18 to 20 minutes or until rice is tender with a slight firmness to the center. Add shrimp; cook 1 minute or until heated
through. Remove from heat; stir in parsley mixture, lemon juice and black pepper.
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Spanish Style Garlic Shrimp With Ham And Bell Peppers

Serves 8

2 pounds large shrimp (about 28) -- shelled, leaving the tail and
the first joint of the shell intact, and deveined
1 1/2 teaspoons salt
8 garlic cloves -- sliced thin lengthwise
1/2 cup olive oil
1/4 pounds thick-sliced cooked ham -- chopped
1/4 teaspoons dried hot red pepper flakes
1 red bell pepper -- chopped
1/3 cup sherry (recommended: Oloroso)
Minced fresh parsley leaves -- for garnish if desired
sliceof crusty bread as an accompaniment

Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. (*Note: Omit the last step if you have brined your shrimp.)In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted
spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and saute the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.
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Fettuccine with Shrimp Sauce

1/2 pound fettuccine noodles
1 1/2 cup chicken broth
1/4 cup dry white wine
1/2 tsp dried marjoram
1 pound shrimp, peeled and deveined
1 Tbsp cornstarch
1 cup milk
1/3 cup Swiss cheese, shredded

Combine chicken broth, wine and marjoram in a saucepan and bring to a boil. Add shrimp and cook for about a minute until shrimp starts to turn pink. Remove shrimp from pan and set aside. Bring broth mixture to a boil and allow it to boil for about 15 minutes until it is reduced to about one-half cup. Meanwhile cook fettuccine according to package directions. Combine cornstarch and milk, pour into broth mixture, and then stir until mixture becomes thick. Add cheese and stir until cheese melts. Add shrimp and heat through. Serve over cooked fettuccine noodles.
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Macaroni Grill's Shrimp Artichoke Dip

2 cups half-and-half
1 tablespoon clam juice
2 teaspoons dry white wine
3 tablespoons butter
1 shallot -- finely chopped
2 tablespoons flour
4 cups rough chopped spinach
1 cup canned artichoke hearts -- chopped
8 large shrimp -- peeled, cleaned, chopped
1/8 teaspoon cayenne pepper (more to taste)
1/8 teaspoon freshly ground black pepper
1/2 cup shredded Mozzarella cheese -- optional

In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2-3 minutes. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3
minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.
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Shrimp Stuffed With Deviled Crab

2 pounds large 21-25 count shrimp -- peeled and deveined, split
along the center and flattened
1 pounds blue crab
4 tablespoons butter (2 ounces)
1 tablespoons of green onion
1 tablespoons green bell pepper
1 tablespoons of celery heart
1/4 cup chicken broth
1 teaspoons corn starch
1 tablespoons dijon mustard
1 tablespoons red wine vinegar
1 teaspoons hot chili sauce
1 teaspoons Worcestershire sauce
1/2 cup bread crumbs
4 tablespoons butter
1 teaspoons chili sauce

Place the green onion, green bell pepper, celery heart and parsley in the bowl of a food processor and process until well minced. In a small saucepan over medium heat, melt the butter and saute the minced vegetables for 2 minutes. Whisk the chicken broth and cornstarch together in a small bowl and then whisk into the vegetables. Add the mustard, vinegar, hot chili sauce and Worcestershire sauce and whisk to combine the ingredients. Bring the sauce to a boil and cook for 1
minute while whisking. Remove from the fire and cool. Stir in the crabmeat and refrigerate.
Preheat the broiler.
Lay the shrimp on a buttered broiler pan and stuff 1-teaspoon full of crab stuffing onto each shrimp. Sprinkle with breadcrumbs. Melt the butter and chili sauce together and drizzle over the shrimp. Broil about 4 minutes until the shrimp are cooked through. The stuffed shrimp may also be cooked in a preheated oven on the top rack for about 5 minutes until cooked through.
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Brandied Shrimp

2 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
3 garlic cloves -- finely minced
1 pounds medium shrimp -- peeled and deveined
2 teaspoons Worcestershire sauce
1/8 teaspoons hot sauce (recommended: Tabasco)
Salt and fresh black pepper
1/2 cup ketchup
1 tablespoons chopped fresh oregano leaves
2 tablespoons brandy
2 tablespoons chopped flat-leaf parsley

Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes. Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley,
stir to combine, remove from the heat and serve.
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Country Shrimp with Tomato and Okra

2 tablespoons olive oil
4 ouncesprosciutto -- minced
1/2 cup leek -- sliced
1/2 cups callion -- minced
4 tablespoons garlic -- minced
2 tablespoons thyme -- fresh
2 cups okra -- small
or if larger cut into 1" slices
2 tablespoons butter
2 tablespoons corn starch
1/4 teaspoonnutmeg -- freshly grated
1/4 teaspoonblack pepper
2 pounds shrimp -- peeled and deveined
1/4 cup oregano -- fresh and minced
2 tablespoons lemon juice
2 cups tomatoes . diced juice included

In a large saute pan, warm the oil over high heat. Add the ham and brown well. Add the leek, scallion, 2 tablespoons of the garlic, the thyme, and okra, and saute, stirring, until the okra is bright green, about 4 minutes.
Remove to a large plate and cool.
In the same large skillet over high heat, melt the butter. In a large bowl, stir together the cornstarch, nutmeg, and pepper and toss with the shrimp. Slide the shrimp into the skillet and saute, stirring, until the shrimp are half pink. Add the remaining garlic, the oregano, lemon juice, and tomatoes. Bring to a boil. Immediately
remove from the heat and combine with the cooked okra. Simmer just to reheat the okra.
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Sizzling Citrus Shrimp

1 lb. shrimp, peeled and deveined, 30 to 40 per pound

Marinade:
3 Tbsps. lemon juice
3 Tbsps. dry white wine
2 tsps. extra-virgin olive oil
3 cloves garlic, minced

Sauce:
1 tsp. extra-virgin olive oil
1 bay leaf
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
2 Tbsps. chopped fresh parsley

Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
Drain the shrimp marinade into a bowl. Heat 1 tsp. oil in a 12-inch non stick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through.
Season with salt, sprinkle with parsley and serve immediately.
Makes 4 servings.
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Outback Steakhouse Queensland Chicken & Shrimp

1/2 cup milk
2 Tbsp butter
1/2 pint cream
1/4 tsp poultry seasoning
1/8 tsp cayenne (adjust to taste) -- (1/8 to 1/4)
1/8 tsp white pepper
1/8 tsp onion powder
1/2 cup white wine
1 Tbsp garlic powder
1 lb.linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil

Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine andremaining spices until done.
Remove and set aside. Saute shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.
Serves 4.
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Texas Shrimp & Rice Salad

1 lb small salad shrimp
1 1/2 cups cooked rice
1 can cut green beens, drained
1/2 cup pitted ripe olives, drained
1/3 cup chopped green onions
1/2 cup Italian dressing
3 tablespoons chili sauce
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder

Combine shrimp, rice, beans, olives and onions; toss well. Combine salad dressing with seasonings; mix well. Pour over rice mix and chill.
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Shrimp And Poblano Pepper Tacos

2 poblano peppers
4 flour tortillas (6-inch)
2 teaspoons olive oil
1/2 cup chopped onion
2 ounces lean ham -- cut into strips (about 1/2 cup)
3/4 pounds peeled and deveined shrimp
1 teaspoons lemon juice
Salt and freshly ground pepper
2 tablespoons chopped cilantro
1 recipe Pinto Bean Salad

Heat broiler. Place peppers on a foil-lined tray under the broiler for about 3 minutes per side, until skin is charred. Meanwhile, wrap tortillas in foil and place on bottom oven rack to warm. When peppers are cool enough to handle, discard charred skin and cut flesh into strips, removing seeds. (Turn off broiler but leave tortillas in oven.) Heat oil a nonstick skillet over medium-high heat. Cook onion and ham 2 minutes. Add shrimp and cook 3 minutes. Toss with lemon juice and salt and pepper to
taste. Sprinkle with cilantro. Divide shrimp mixture and pepper strips among tortillas, folding in half in a taco shape. Makes 2 servings.
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Caribbean Shrimp

1 lb. cooked shrimp
1 (15 oz.) can black beans, rinsed & drained
1 green pepper, cut into strips
1/2 cup sliced celery
1 med. onion, cut into rings
2/3 cup picante sauce
2 Tbsp. chopped cilantro
2 Tbsp. vegetable oil
2 Tbsp. honey
1 tsp. grated lime peel
2 Tbsp. fresh lime juice
Garnish with 1 cup cherry tomato
halves & lettuce leaves

Combine shrimp, beans, green pepper, celery and onion in large bowl. Combine remaining ingredients and mix well. Pour over shrimp, mix and toss lightly to coat. Cover and chill at least 2 hours, lightly tossing once.
Spoon salad into lettuce lined serving platter in individual plates. Garnish with tomatoes.
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Red Lobster Shrimp Scampi

1 cup White Wine
1/2 cup unsalted Butter (do not use Margarine)
3 teaspoons minced Garlic
1 pound Shrimp, peeled and deveined

Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.
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Shrimp Teriyaki

3/4 cup brown rice
2 1/2 cup water
6 Tbsp. margarine
1 1/2 lb. shrimp, shelled and deveined
4 oz. snow peas (2 cup)
1/2 tsp. dry mustard
1 can water chestnuts, drained and sliced
1/4 cup wild rice
6 cloves garlic, chopped
2 cup carrot slices
1/2 tsp. ground ginger
3 Tbsp. teriyaki sauce

Simmer rices, covered, until tender, 45 minutes. Ten minutes before rice is cooked, saute garlic in margarine in skillet, 1 minute. Add carrots, sauteed 5 minutes. Add shrimp, snow peas, water chestnuts, ginger and mustard. Cook 5 minutes. Stir in teriyaki sauce. Serve with rice.
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Shrimp Newburg

4 tablespoons butter
1 pound medium shrimp (35 to 40 per pound), peeled and deveined
2 tablespoons flour
2 cups half-and-half
2 large eggs
3 tablespoons dry sherry
1/4 teaspoon grated nutmeg
1 teaspoon kosher salt
Freshly ground black pepper to taste

Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the shrimp and cook, stirring often, until pink and firm, about 3 minutes. Cover the skillet to keep the shrimp warm and set aside while you prepare the sauce. Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add the flour and whisk until it is completely incorporated. Continue to cook and whisk for 2 minutes, instantly lowering the heat to low if the mixture starts to brown, or simply removing the pan from the heat. Reduce the heat to low and slowly whisk in the half-and-half. Cook, whisking constantly, until the sauce is thickened and smooth, about 3 minutes. Reduce the heat so that the sauce barely bubbles. Place the egg yolks in a medium bowl and beat them lightly with a fork or a small whisk. Slowly beat 2 tablespoons of the hot cream sauce into the eggs. (This will raise the temperature of the egg yolks without scrambling them.) Whisking constantly, add the warmed egg yolks back into the pan of sauce, making sure the sauce does not come back to a boil. Quickly whisk in the sherry, nutmeg, salt and pepper. Add the shrimp to the sauce and heat, without boiling, until they are warmed through. Serve immediately.
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Hawaiian Shrimp with Pineapple

2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 pounds medium shrimp, shelled and deveined
3/4 cup orange juice
1 can unsweetened pineapple chunks (8-oz.), drained, juice reserved
1 tablespoon lemon juice
2 teaspoons cornstarch

In a wok, heat oil over high heat until hot, swirling to coat sides of pan. Add garlic and ginger. Stir-fry 30 seconds. Add shrimp and stir-fry 2 minutes.
Add orange juice, reserved pineapple juice, and lemon juice to wok. Cook 2 minutes. Add pineapple chunks.Dissolve cornstarch in 1/4 cup cold water and stir into wok. Cook over high heat, stirring, until sauce boils and thickens, 1 to 2 minutes.

Karl