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Ingredients:
20 Large Shrimp (Heads On)
2 Chopped Onions
2 Tablespoons Minced Garlic
2 Sticks Butter
1/2 Cup Chopped Green Onions
1/4 Cup Parsley
2 Slices Lemon
6 Ounces Dry Sherry
1/4 Teaspoon Red Pepper
1/4 Teaspoon Black Pepper
Salt
2 Dashes Tabasco Sauce
Directions:
Melt butter. Add onion, bell pepper and garlic. Saute' until onions are transparent. Add remaining ingredients and cover. Simmer for 20 minutes. Serve with garlic bread.
Ingredients:
1 Pound Elbow Pasta
1 Large Finely Chopped Green Pepper
1 Medium Finely Chopped Onion
1 Finely Chopped Celery Rib
2 Tablespoons Parsley
1 Cup Mayonnaise
1 Pound Shrimp
1/4 Cup Grand Marnier
Salt
Pepper
Directions:
Cook pasta in boiling water until tender. Drain and cool. Clean and de-vein shrimp. Bring 1/2 gallon water, crab boil and 2 teaspoons salt to boil. Add shrimp and return to boil. Remove from heat. Drain and cool. Mix all ingredients in bowl. Add salt and pepper to taste. Serves 6 - 8.
Ingredients:
16 Uncooked Large Shrimp, Peeled and De-Veined (Tails Intact)
5 Tablespoons Dry White Wine
3 Tablespoons Olive Oil
4 Minced Garlic Cloves
1/2 Stick Butter
1/4 Teaspoon Dried Basil
1/4 Teaspoon Dried Oregano
1/8 Teaspoon Ground Cumin
Salt
Pepper
Rice
Directions:
Cut each shrimp in half lengthwise. Combine the wine, oil and minced garlic in a medium bowl. Add shrimp and stir to coat. Cover tightly and refrigerate the shrimp mixture 2 to 24 hours.
After marinating time, melt butter in skillet over medium heat. Add the shrimp with marinade, basil, oregano and cumin. Season with salt and pepper. Stir until shrimp are pink. Serve immediately with cooked rice.
Ingredients:
1 1/2 Pounds of Raw, Peeled Shrimp
1 Yellow Cubed Bell Pepper
1 Red Cubed Bell Pepper
1 Medium Cubed Onion
1 Package of Fresh Mushrooms
3-4 Plum Tomatoes, Cut in 1/8ths
1 Lime
1 Lemon
Cayenne Pepper
Garlic Powder
1 1/2 Sticks Butter
Directions:
Saute' the peppers and onions in 1 stick of butter until nearly soft. Add the mushrooms, cayenne pepper and garlic powder and cook until nearly done. Add the tomatoes. Add juice of the lime and lemon and turn down the heat. Saute' the shrimp separately in the 1/2 stick of butter with garlic and lemon/lime until pink, then combine with the sauteed' vegetables. Serve on rice. Makes about 4 servings.
Ingredients:
2 Pounds Shrimp
1/2 Cup Chopped Green Onions
1/2 Cup Chopped Parsley
2 Chopped Onions
1 Bay Leaf
2 Tablespoons Olive Oil
1/2 Teaspoon Thyme
1 Tablespoon Flour
3/4 Teaspoon Oregano
1 1/2 Cups Uncooked Rice
1 8-Ounce Can Tomato Sauce
1 Can Rotel Tomatoes
3 1/2 Cups Water
1 Cup Chopped Celery
3/4 Cup Chopped Bell Pepper
1 1/2 Teaspoons Minced Garlicc
Salt
Red Pepper
Black Pepper
Directions:
Make a light brown roux with flour and oil. Add onions, bell pepper, garlic and celery. Simmer 5 minutes. Add 1 1/2 cups water, tomato sauce and Rotel tomatoes. Simmer 30 minutes. Add shrimp and cook 10-15 minutes. Add 2 cups water and remaining ingredients. Stir and cook on low heat (covered) for 30 minutes or until rice is tender.
Ingredients:
2 Pounds Medium Shrimp (Peeled and De-Veined)
Oil
1 Cup Flour
1 Slightly Beaten Egg
1 Tablespoon Butter
1 Teaspoon Sugar
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
Directions:
Mix all ingredients except shrimp and oil. Dip shrimp in batter then into skillet with about 11 1/2 cups of oil heated to 350 degrees. Fry shrimp until golden brown.
Ingredients:
1 Cup Chopped Boiled Shrimp
1 Tablespoon Lemon Juice
1/3 Cup Chopped Celery
Mayonnaise
Salt
Black Pepper
Lemon Pepper
Cayenne Pepper
1/3 Cup Chopped Green Onions
Bread
Directions:
Sprinkle shrimp with lemon juice. Mix with celery. Add mayonnaise and seasonings to taste. Spread on bread, remove crust, and cut into finger size sandwiches.
Mississippi Deep Sea Fishing Shrimp Recipes Gumbo Recipes Fish Recipes Favorite Restaurants
Crab Recipes Charter Boat Information Favorite Links