1 lb. butter

1/2 cup lemon juice

2 tsp fresh basil, chopped

2 tsp cayenne pepper

2 tsp fresh oregano, chopped

5 garlic cloves, minced

1 bay leaf, crumbled

1/2 cup black pepper, finely ground

1 pinch of salt

Preparation

1. Melt the butter in a large deep dish frying pan or iron skillet over low heat.

2. When melted, raise the heat, and add all ingredients except the Shrimp.

3. Cook until browned to a rich mahogany color, about 8 to 12 minutes.

4. Add the Shrimp, stirring and turning to coat well with the seasoned butter.

5. Cook until the Shrimp have turned a rich deep pink, about 6 to 8 minutes.

6. Serve the Shrimp in their shells, peeling them at the table.

8 Tbs Butter or margarine

2 Tbs Fresh lemon juice

4 tsp Cajun seasoning

Preparation

1. Melt butter or margarine in a medium pan.

2. Place Shrimp in a baking dish, pour melted butter over, and stir to coat.

3. Arrange Shrimp in the baking dish in a single layer and sprinkle with Cajun seasoning.

4. Bake in 400° F. oven for 20 minutes, or until done. Serve over hot rice.

2 lbs. Jumbo Shrimp, peeled and deveined

2 Eggs, slightly beaten

1 Tbs Oil

1/4 cup Water

2 cups Cornflake crumbs

Salt and pepper to taste

------ SHRIMP SAUCE ------

1 cup Chili sauce

1/4 cup Pickle relish

1/2 tsp Mustard, prepared

1 Tbs Lemon juice

1 cup Mayonnaise

1 Egg, hard boiled and chopped

1/2 Onion, grated

Preparation

1. Beat eggs slightly with water.

2. Dry Shrimp on paper towels. Dip Shrimp into crumbs, then the eggs, and then into crumbs again.

3. Place Shrimp in oiled shallow baking pan so they do not touch and sprinkle with salt and pepper.

4. Turn once with a broad spatula so that both sides are oiled.

5. Bake in preheated 450° F oven 6 to 8 minutes.

6. Serve with Shrimp Sauce or your favorite sauce.

Preparation

Combine polenta, salt, and cold water in saucepan and mix well. Pour in boiling water or stock and bring to boil. Cook over medium heat 10 minutes, stirring constantly. Cover and continue to cook, over very low heat 15 minutes. Stir in Pecorino. Pour into oiled 8 in. x 8 in. square cake tin and let cool.

Using sharp knife, cut polenta into 3 inch squares. Brush with oil and broil (grill) until golden and toasted.

Preheat barbecue, grill, or broiler and brush with oil to prevent sticking. Brush shrimp with oil and cook 1 to 2 minutes per side or until tender.

To serve, place polenta squares on plates. Top with some arugula, then shrimp and tomato. Combine extra virgin olive oil, vinegar, basil, and garlic and drizzle over. Grind pepper over and serve.

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6 - 8 servings

This dish is for "inside" barbecuing.

5 lbs. Large Shrimp with shells on

2 lbs. Butter.

4 tsp Cayenne pepper

4 tsp Black pepper

2 Tbs Chopped rosemary leaves

1/2 cup Worcestershire sauce

6 ounces of beer

5 Cloves of garlic, finely minced

1 Medium onion, finely minced

3 Stalks of celery, finely minced

4 Tbs Chopped parsley

2 tsp Fresh squeezed lemon juice

Preparation

1. Melt a stick of the butter in a skillet. Saute' the garlic, onions, celery, parsley, rosemary, and seasoning blend for about 3 minutes.

2. Melt the rest of the butter, add the beer, add the saute, Worcestershire, and lemon juice.

3. Dip the Shrimp in the seasoned butter.

4. Bake in a 350 degree oven until the Shrimp turn pink (about 15 minutes).

Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Serve with plenty of French bread.

Preparation

Melt 1 tablespoon butter in frying pan or wok over medium heat. Add shrimp and saute 3 to 5 minutes or until tender and no longer translucent. Remove and keep warm.

Melt remaining 2 tablespoons butter over medium heat. Add leeks and saute until tender, 2 to 3 minutes. Add tomato, oregano, pepper to taste, wine, juice, and shrimp and cook 2 minutes or until heated through. Serve immediately.

1 lb. Medium, Large, or Jumbo Shrimp, shelled and deveined

2 Tbs catsup

2 tsp Tony Chachere's seasoning

Preparation

1. Mix the oil, catsup, and seasoning.

2. Then add the shrimp, allowing them to marinate overnight.

3. Broil the shrimp approximately 4 minutes on each side.

4. Do not overcook the shrimp, as it is extremely easy to do so.

1 Tbs Fresh lime juice

1/2 tsp Garlic granules

1/2 tsp Onion powder

1/4 tsp Thyme

1/4 tsp Salt

1/4 tsp Red pepper

1/8 tsp Black pepper

Lime wedges

Preparation

1. Toss the Shrimp with the lime juice in a bowl.

2. Mix the garlic granules, onion powder, thyme, salt, red pepper, and black pepper in a small bowl.

3. Sprinkle over the Shrimp and toss to coat well.

4. Spray a large skillet with non-stick cooking spray.

5. Heat until hot. Add the Shrimp and cook for 3 minutes, or until the Shrimp are pink, stirring constantly.

6. Spoon into a serving dish. Chill, covered, for 1 hour or more. Garnish with lime wedges

2 Tbs Olive oil

1/2 Chopped onion

1/2 tsp Thyme

1/2 tsp Cayenne pepper

1/2 tsp Black pepper

1/2 tsp Basil

1 Tbs Garlic, chopped

1 Tbs Worcestershire sauce

1/2 tsp Tabasco sauce

2 cups of Tomato, peeled and diced

2 Tbs Sugar

1/2 cup Green onions, chopped

3 cups of Chicken broth

1 lb. Vermicelli or Linguine

1/2 cup Parmesan Cheese, grated

Preparation

1. Saute' the onion in the olive oil for approximately four minutes.

2. Add the garlic and stir.

3. Add thyme, cayenne, black peppers, and basil. Cook at low heat (about 5 minutes).

4. Add everything else except for the pasta, shrimp, and cheese, and cook over low heat for about 30 minutes or until the liquid is reduced.

5. Saute the Shrimp in some butter and garlic until about 3/4's cooked.

6. Add the sauce and cook for an additional two minutes.

7. Add the cooked pasta and toss well with the grated cheese.

8. Serve hot.

------ Batter ------

3/4 cup Flour

1 Egg

1/2 Tbs Baking powder

1/2 cup Beer

------ Coating ------

1/4 cup Flour

1 1/2 cups Dried grated coconut

1 Tbs Salt

1/2 Tbs Ground black pepper

1/2 Tbs Cayenne

1/2 Tbs Paprika

1 Tbs Garlic powder

1/2 tsp Dried thyme

1/2 tsp Oregano

Preparation

1. Dip each Shrimp individually into the batter and then roll in the coating.

2. Deep fry.

3. Allow to drain on paper towel.

Serve with various dips: ex. honey, soy sauce, Tabasco, honey-mustard, tartar sauce, marmalade-ginger, etc..

Pinch of salt to taste

1/2 sweet red pepper

8 chives

2 Tbs unsalted roasted peanuts

------ SAUCE ------

2 Tbs fish sauce

2 Tbs lime juice

2 Tbs water

2 tsp sugar

1 tsp Chinese chili sauce

2 garlic cloves, finely minced

2 Tbs chopped fresh basil

Preparation

1. Bring a large amount of lightly salted water to a rapid boil and add the Shrimp.

2. Cook the Shrimp for 1 - 2 minutes.

3. Remove the Shrimp immediately to a bowl of ice water to cool.

4. Mince and place in separate containers the red pepper and chives.

5. Finely chop the peanuts in a food processor and set aside. Combine the sauce ingredients and mix well.

6. Lay 1/2 lb. of Shrimp on each plate. Top with Peanut mixture, red peppers, chives, and sauce

Preparation

Combine bread crumbs and coconut in bowl. Dip shrimp into egg, then into bread crumb mixture, pressing firmly to help coating adhere. Chill 15 minutes to allow coating to set.

Combine yolk, lemon juice, and salt and pepper in food processors or blender and blend until smooth. With motor running, gradually add oil, mixing until totally incorporated. Add chutney and chili sauce and mix well.

Heat oil in large saucepan over medium heat until hot. Add shrimp and cook 3 to 5 minutes or until tender and golden. Drain on paper towels and serve with the mayonnaise.

1 tsp Salt

3/4 cup Flour

2 tsp Baking powder

1 cup Cornstarch

1 Egg

1 Tbs Oil

3/4 cup Water

4 cups Oil

Preparation

1. Shell and devein Shrimp, leaving the tails on. Devein and clean. Sprinkle with salt and mix well. Refrigerate for two hours. Mix flour, baking powder, cornstarch, eggs, oil, and water to make a batter.

2. Heat wok. Add 4 cups oil and reheat. Holding the Shrimp by their tails, dip in batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot.

3. Use cocktail sauce, chili sauce, or sweet and sour sauce for dipping. One cup prepared biscuit mix may be substituted for the flour and baking powder.

2 Tbs Butter

1 cup of corn kernels

1 cup of Salsa

Flour tortillas

Grated Blue Cheese

Black beans

Salad

Preparation

1. Peel and devein the Shrimp.

2. In a wok on medium, add 2 Tbs butter.

3. When melted, add Shrimp.

4. Stir quickly till the Shrimp has turned pink.

5. Add 1 cup of thawed corn and stir quickly to heat through.

6. Add 1 cup salsa and stir quickly to heat thoroughly.

7. Serve with Black beans, fresh tossed salad with crumbled Blue Cheese, and warm flour tortillas.

1/2 cup Garlic oil

1 Tbs Tomato paste

2 Tbs Red wine vinegar

2 Tbs Chopped fresh basil

Salt and Pepper to taste

Preparation

1. Shell and devein the Shrimp.

2. Mix together remaining ingredients.

3. Toss with Shrimp and refrigerate 1 hour or more, tossing occasionally.

4. Remove the Shrimp, reserving marinade. Skewer the Shrimp by bending each almost in half, so the large end almost touches the smaller end. Then insert skewer just above the tail so it passes through the body twice.

5. Grill roughly 8 minutes, or until cooked through, turning frequently and brushing the Shrimp at least twice with the reserved marinade

1/4 cup Vegetable oil

Ginger, peeled and minced

3 Cloves of garlic, peeled and crushed

2 Scallions, thinly sliced

Salt and Pepper to taste

Preparation

1. Devein the Shrimp from the belly, leaving the shell on.

2. Heat the oil in a wok or wide heavy skillet.

3. When the oil is rippling, fry the Shrimp and stir fry over high heat for 2 minutes.

4. Drain very well.

5. Return 1/2 Tbs oil to the wok and reheat. Throw in the Shrimp along with the ginger, garlic, and onions.

6. Stir fry for 20 seconds. Season with salt and fresh ground pepper.

7. Stir fry for an additional 20 seconds and serve.

1 lb. Medium or Large Shrimp, peeled and deveined

2 Tbs Peanut oil

1/4 tsp Sesame oil

1 Clove garlic, crushed

1/4 lb. Frozen snow peas

8 oz. Sliced water chestnuts

1/2 cup Chicken broth

2 Tbs Soy sauce

1 Tbs Cornstarch

1 Tbs Cold water

1 Tbs Fresh ginger

Grated Chow Mein noodles, or cooked rice

Preparation

1. Heat the oils in a wok or heavy skillet until hot.

2. Add Shrimp and stir fry for 2 minutes. Transfer to plate and set aside.

3. Add garlic to wok. Stir for 15 to 20 seconds. Add snow peas, water chestnuts, broth, and soy sauce. Stir fry for 2 - 3 minutes.

4. Combine the cornstarch and water in small cup. Blend until smooth and add to wok.

5. Return Shrimp to wok with ginger and stir until sauce thickens and mixture is heated through.

6. Serve immediately over chow mein noodles or rice.

1/2 cup Butter

4 tsp Garlic granules

2 tsp Salt

1/8 tsp Red pepper sauce

1 can Sliced water chestnuts, drained

1 Large green pepper, cut into rings

2 Tbs Chopped onion

1 tsp Dried tarragon leaves

Preparation

1. Form a sturdy pan from aluminum foil (11 x 11 x 1/2).

2. Place butter, garlic, salt, and hot pepper sauce in pan.

3. Place on grill 4 to 6 inches from medium coals until the butter is melted.

4. Remove pan from grill and add remaining ingredients.

5. Cover aluminum foil pan with another piece of aluminum foil, sealing edges well.

6. Grill until the Shrimp are done, 25 to 30 minutes.

1/2 cup Walnuts

5 cups Water

1 cup Sugar

2 cups Oil

1/2 cup Cornstarch

1/2 cup Egg whites

2 Tbs Honey

3 Tbs Mayonnaise

1 Tbs Fresh lemon juice

1/2 Tbs Condensed milk

1/2 cup Oil

Preparation

1. Rinse walnuts, then boil in 5 cups water, continually changing water until clear.

2. When clear, boil with sugar until sugar dissolves.

3. Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden.

4. Place walnuts to cookie sheet, let cool.

5. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth.

6. Heat oil until boiling, then deep fry the Shrimp until golden brown.

7. Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.

1 lb. Butter

1/4 cup Peanut oil

3 each Cloves garlic, chopped

2 Tbs Rosemary

1 tsp Chopped basil

1 tsp Chopped thyme

1 tsp Chopped oregano

2 Tbs Ground cayenne pepper

2 tsp Fresh ground black pepper

2 Bay leaves, crumbled

1 Tbs Paprika

2 tsp Lemon juice

Pinch of Salt

Preparation

1. Melt the butter and oil in a baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors meld for at least 30 minutes.

2. Preheat the oven to 450° F. Reheat the sauce, add the Shrimp, and cook over medium heat until the Shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning.

1 qt. corn oil

6 dry red peppers

1 tsp finely chopped garlic

2 Tbs chopped green onions

2 Tbs soy sauce

1 1/2 Tbs vinegar

2 Tbs sugar

1 tsp sesame oil

------ BATTER ------

1 cup flour

1/2 cup cornstarch

1 egg

1/2 tsp baking powder

Preparation

BATTER: Mix dry ingredients. Gradually add water until mixture is consistency of pancake batter.

1. Peel and devein Shrimp and dry thoroughly. Butterfly shrimp. Split from back but do not cut through.

2. Dip Shrimp in batter. Deep fry Shrimp in 2 inches of oil for about 3 minutes.

3. Preheat wok or frying pan. Put in 1 Tbs corn oil and heat. Add peppers, garlic, onions, soy sauce, vinegar, and sugar.

4. Add fried Shrimp. Baste with sauce. Pour on sesame oil. Serve at once.

1/2 cup Tequila

1 Tbs Finely chopped fresh parsley

2 Tbs Lime juice

2 Tbs Oil

1 Tbs Honey

1 tsp. Grated orange peel

1/4 tsp Hot pepper sauce

------ Kabobs -------

1 lb. Large Shrimp; shelled, deveined, and tails left on

2 Medium limes

Preparation

1. In large plastic bowl, combine all marinade ingredients and blend well. Add Shrimp, stir to coat, and cover dish. Refrigerate 2 to 4 hours.

2. Cut limes into 1/2 inch thick slices and cut slices into fourths to make 18 pieces.

3. When ready to barbecue, drain Shrimp, reserving marinade.

4. On each of the 6 metal skewers, alternate 4 Shrimp and 3 lime pieces.

1/4 cup Teriyaki Baste and Glaze

2 Tbs Dry Sherry

1 Tbs Lime Juice

1 Tbs Sliced Green Onions with Tops

1 tsp Tabasco Pepper Sauce

Preparation

1. Peel, devein, and butterfly shrimp. Combine Teriyaki baste and glaze, sherry, lime juice, green onions, and pepper sauce in medium bowl. Stir in shrimp.

2. Cover, refrigerate at least 1 hour, stirring occasionally.

3. Remove Shrimp and place on rack of broiler pan.

4. Broil 2 to 3 minutes on each side, or until Shrimp are opaque and cooked.

5. Serve immediately with wooden picks.

Preparation

Place shrimp, bacon, and lettuce in salad bowl. Combine oil, vinegar, anchovy fillets, egg, and salt and mix well. Pour over salad just before serving and toss well. Top with croutons and Parmesan shavings.

Preparation

Place oil and garlic in frying pan over medium heat and saute until fragrant. Add asparagus and bell pepper and cook 1 to 2 minutes or until tender. Stir in shrimp and salt and pepper and saute a further 3 to 5 minutes until shrimp are tender and no longer translucent. Add butter, sherry, and thyme and sir until butter has melted. Pour sauce over hot fettuccine and toss well. Serve at once.

1 Medium onion, sliced

1/2 Sliced red bell pepper

1 Sliced green bell pepper

2 Tbs Butter or margarine

Juice of 1 lemon

1 Tbs Old Bay Seasoning or other Seafood seasoning

1 tsp Garlic salt

4 flour tortillas

Preparation

1. Saute' onion and peppers in butter until crisp and tender.

2. Add remaining ingredients except tortillas and saute' 5 minutes longer or until Shrimp are pink.

3. Warm tortillas, fill each one with one quarter of Shrimp mixture.

4. Roll tortilla up and top with salsa, sour cream, shredded cheese and guacamole.

1 Tbs fermented black beans, if available

2 garlic cloves, minced

1 quarter sized sliced fresh ginger, peeled and minced

1 Tbs Shao Hsing rice wine, or dry sherry

2 Tbs peanut or corn oil

1/2 tsp salt

6 oz. ground pork butt

1 small onion, cut into 1-inch cubes

1 Bell pepper, cut into 1-inch cubes

1/2 tsp sugar

Pinch white pepper

1/2 Tbs soy sauce

3/4 cup chicken stock

2 tsp cornstarch, blended with 1 Tbs water

1 egg, lightly beaten

1 green onion, chopped

1 tsp sesame oil

Preparation

1. Peel, devein, and butterfly the shrimp. Rinse with cold water and blot dry.

2. Cover the black beans with lukewarm water, letting soak for 5 minutes. Drain. Take the minced garlic, ginger, and black beans and gently crush into a paste. Mix in the wine and set aside.

3. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the Shrimp and stir-fry until they begin to curl and turn bright orange (about 1 minute). Remove to a dish and keep warm.

4. Reheat wok over medium heat and add remaining Tbs of oil. Add the salt. Add the black bean paste and saute' a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink (about 3 minutes).

5. Add onions, peppers, sugar, white pepper, and soy sauce. Toss together until the vegetables begin to soften (about 1 minute). Add the stock and keep tossing until it comes to a boil.

6. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixed.

Preparation

Combine onion, ginger, chilies, garlic, and cashews in food processor or blender and grind finely. Add coriander, cumin, garam masala, cinnamon, cardamom, and water and blend.

Heat oil in large saucepan over medium heat. Add processed mixture and cook until fragrant, about 1 to 2 minutes. Add yogurt and salt to taste and bring to boil. Simmer 5 minutes, stirring occasionally. Add shrimp and cook until tender, 3 to 5 minutes. Stir in cilantro and serve with rice.

1 oz. broccoli florets
2 teaspoons cornstarch
1/2 cup fish stock
cooked rice or noodles to serve

Preparation

Place shrimp in large bowl. Add chili, garlic, and sauces and mix well. Marinate 30 minutes, or longer if time allows.

Heat oil in large frying pan or wok over high heat. Add broccoli and stir-fry 2-3 minutes. Remove.

Mix cornstarch with 1 tablespoons stock in cup. Drain shrimp, reserving marinade. Add shrimp to hot pan and stir-fry 1 minute, or just until they turn opaque. Add broccoli, reserved marinade, cornstarch mixture, and remaining stock, and cook, stirring constantly, until sauce boils and thickens. Serve immediately with rice or noodles.

Preparation

Slice shrimp in half lengthwise; mix with cornstarch until well coated. Set aside.

Combine celery, bamboo shoots, garlic, ginger, and the 1/4 cup chopped green onion; set aside. In another bowl, stir together vinegar, soy, and sugar.

In a wok or wide frying pan, heat 2 tablespoons of the oil over medium high heat until oil ripples when pan is titled. Add shrimp, a few at a time, and stir fry until shrimp turn pink (about 5 minutes). With a slotted spoon, lift out shrimp; set aside.

Add remaining 1 tablespoon oil to pan, if needed, and add bamboo shoot mixture. Stir-fry for 1 minute; stir in vinegar mixture and when it boils, return shrimp to pan. Mix just until blended. Serve immediately over hot cooked rice. Garnish with sliced green onion.