28
August
2009
Crunchy Almond Shrimp
1 pound (31-40 count) shrimp
2 eggs
1/4 cup cream
1/2 cup flour
2 minced cloves garlic (or garlic powder)
1/2 teaspoon ground ginger
Few dashes hot pepper sauce
1 cup crushed blanched almonds
Cooking oil
Mix together in a bowl eggs, cream, flour, garlic, ginger and hot pepper sauce.
Peel, devein and butterfly shrimp. Dip shrimp in batter to coat and place on a piece of wax paper. Spread crushed almonds on plate and roll shrimp in almonds.
Fry shrimp in deep fryer until golden in color. May be eaten hot or cold dipped in your favorite sauce.
In charity there is no excess. — Francis Bacon
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Posted: Seafood
27
July
2009
Fried Breaded Shrimp
1/4 cup flour
Salt and pepper
1 egg
2 tablespoons vodka
3/4 cup fine bread crumbs
40 large raw shrimp, shelled, but with tails intact
Oil (for frying)
Mix flour with a little salt and pepper and place in a bowl. In a second bowl beat well the egg and vodka. In a third bowl place the bread crumbs mixed with salt and pepper. Toss the shrimp, one at a time, in the flour; dip into egg mixture; toss in the bread crumbs to coat. Drop into hot oil (360 degrees F) and deep fry quickly until golden brown. Do not overcook. Shrimp may be breaded several hours ahead and refrigerated until time to fry. Serve with a tartar and a cocktail sauce.
Serves 3 to 4.
To take the measure of oneself by reference to ones colleagues leads to envy or complacency rather than constructive self-examination. — Benno C. Schmidt, Jr.
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Posted: Seafood
5
July
2009
Shrimp Mull
2 slices bacon, fried
1 medium onion, diced
1 medium green bell pepper, diced
1 cup celery, diced
2 (4 1/2 ounce) cans small shrimp
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 1/4 cups catsup
After frying bacon, remove and drain. Slightly brown onion in bacon drippings. Add pepper and celery and cook until soft. Add undrained shrimp, chili powder, Worcestershire sauce, crumbled bacon and catsup. Cook until thickened.
Serve hot over cooked rice.
As I see it, every day you do one of two things build health or produce disease in yourself. — Adelle Davis
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Posted: Seafood
2
July
2009
Beer Batter Shrimp
1 pound large raw shrimp
1 cup flour
1/2 teaspoon lemon pepper seasoning
1 egg
3/4 cup beer
Oil (for frying)
Let opened beer stand for a few minutes or it will foam up when added to mixture. Shell and clean shrimp and split partially down back. Open and flatten slightly. Lightly mix flour, seasoning, egg and beer to a medium batter. Don over-mix. Dip shrimp in batter and then deep fry at 375 degrees F until lightly browned.
Drain and serve with favorite seafood sauce.
Instead of a Seeing Eye dog, what about a gun Its cheaper than a dog, plus if you walk around shooting all the time people are going to get out of the way. Cars, too — Jack Handey Deep Thoughts
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Posted: Seafood
26
June
2009
Shrimp Florentine
4 (10 ounce) packages frozen chopped spinach
3 pounds medium-size shrimp, cooked, shelled and de-veined
1/4 cup butter
1 cup flour
3 cups skim or regular milk
1 cup dry white wine
1/2 cup chopped scallions
Salt and pepper, to taste
Paprika
2 cups grated Cheddar cheese
Preheat oven to 350 degrees F. Thaw and drain spinach well. Spread spinach in 13 x 9-inch ovenproof dish and top with shrimp.
In saucepan, melt butter and stir in flour, gradually adding milk, wine and scallions. Cook, stirring constantly, over low heat, until sauce bubbles and thickens. Add salt and pepper to taste, and enough paprika for rosy color. Pour sauce over shrimp, and sprinkle with cheese. Bake uncovered for 35 minutes, or until bubbly.
Serve with steamed rice.
There are people in the world so hungry, that God cannot appear to them except in the form of bread. — Mohandas Karamchand Gandhi
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Posted: Seafood
2
June
2009
Delta Shrimp
2 quarts water
1/2 large lemon, sliced
2 1/2 pounds unpeeled large fresh shrimp
1 cup vegetable oil
2 tablespoons hot sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon Old Bay? seasoning
3/4 teaspoon dried whole basil
3/4 teaspoon dried whole oregano
3/4 teaspoon dried whole thyme
Leaf lettuce
Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.
Combine oil and next 9 ingredients; stir with a wire whisk. Pour over shrimp. Toss to coat shrimp.
To store: Refrigerate in a tightly covered container up to 8 hours.
To serve: Drain shrimp and arrange in a large lettuce-lined bowl. Serve with cocktail sauce.
Zeus does not bring all mens plans to fulfillment. — Homer
Technorati Tags: shrimp
Posted: Seafood
