Cajun Fried Shrimp

Ingredients

3 lbs fresh large shrimp 2 cups milk 1 large egg 1 tablespoon yellow mustard 1 teaspoon Cajun seasoning 1 package fish fry mix (12-oz.) 1 tablespoon Cajun seasoning Vegetable oil

Directions

1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl. 2. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 30 minutes to 1 hour. 3. Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets. 4. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.

Baked Shrimp and Crab Curry

Ingredients

1/4 Cup Butter, unsalted 1/4 Cup Scallion, sliced 1 Teaspoon Curry powder 3 Tablespoons Flour 1/2 Teaspoon Salt 1 3/4 Cups Milk 1 Cup Sour cream 1 Cup Pasta small shells, cooked 10 Medium Shrimp shelled and Deveined, cooked and chopped 1 Cup Fresh Crabmeat 1/2 Cup Bread crumbs

Directions

1. Preheat oven to 350F. Melt three tablespoons butter in a saucepan over medium heat. 2. Cook scallions, stirring constantly about 10 minutes. Stir in curry powder, flour and salt, mixing well. 3. Add milk, increase heat and cook until mixture boils and thickens. Remove from heat. 4. Stir in sour cream, pasta and seafood, and pour mixture into a buttered baking dish. 5. Melt remaining tablespoon of butter and combine with bread crumbs. Sprinkle crumbs over seafood mixture and bake uncovered about 30 minutes. Makes 4-6 servings

Orleans Shrimp Remoulade

Ingredients

1 cup ketchup 2 tablespoons horseradish 2 tablespoons yellow mustard 2 teaspoon Worcestershire sauce 1 Dash Tabasco (can use 2 or 3 for more spicey taste) 4 hard boiled eggs, chopped 2 raw eggs, beaten 1 gallon water 1 package crab boil 3 tablespoons salt 36 large raw shrimp Shredded lettuce

Directions

1. Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 or 5 hours. 2. In a large pot, bring the water, crab boil and salt to a full boil. Add the shrimp. 3. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to season up. 4. Drain the shrimp, cool and then peel them. 5. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce.

Shrimp with Artichoke Cream Sauce

Ingredients

2 pounds (21-25 count) fresh shrimp peeled and deveined 2 cup canned artichoke hearts 4 ounces butter, divided 1 cup olive oil, divided 1 cup purple onion, diced 3/4 cup red bell pepper, diced 3/4 cup yellow bell pepper, diced 2 cups fresh mushrooms, sliced 2 cups white wine 2 tablespoons fresh garlic, minced 1 tablespoon fresh thyme 1 tablespoon fresh basil 1 teaspoon black pepper 1 teaspoon cayenne pepper 1/2 cup flour 1 quart heavy whipping cream 2 teaspoons lemon juice 2 tablespoons parsley, chopped Salt and black pepper, to taste

Directions

1. In a large skillet, melt 2 ounces of butter and ½ cup of olive oil over medium-high heat. Sauté the onions, bell peppers and mushrooms for about5 minutes. Add white wine and reduce heat by half. 2. Add minced garlic, thyme, basil, 1 teaspoon black pepper and cayenne pepper. Let this mixture cook for 2-3 minutes, then whisk in the flour, stirring constantly until a white roux is achieved. The flour will absorb all the liquid in the skillet. 3. Slowly add heavy whipping cream, stirring constantly until desired thickness. Fold in artichoke hearts and let it simmer for 2-3 minutes. 4. In a separate skillet, add the remaining 2 ounces of butter and ½ cup of olive oil. Sauté the shrimp for 2 minutes or until pink. Add lemon juice, salt and pepper to taste and parsley. Cook for 4-6 minutes. 5. Add the sautéed shrimp with juice to cream sauce, stirring to incorporate. Serve over rice or pasta. Makes 4-6 servings

Shrimp Frittata

Ingredients 

 3/4 pound small shrimp peeled and deveined

 6 large eggs

 3 tablespoons milk (whole or 2% only )

 2 tablespoons olive oil

 2 scallions, thinly sliced

 1/2 teaspoon kosher salt

 black pepper to taste

         

  

  

         

                             

Directions  

 1. In a medium bowl, beat the eggs and milk with a small whisk 

or a fork until lightly frothy.

 2. Heat the oil in a 10- to 12-inch skillet (preferably nonstick) over 

medium heat. Add the scallions and cook, stirring constantly, just 

until they are soft, about 1-2 minute. Do not let them brown.

 3. Add the shrimp and salt; cook, stirring often, until the shrimp 

are pink and firm, about 2-3 minutes.

 4. Reduce the heat to low. Pour the eggs into the skillet and shake 

the pan lightly to distribute the shrimp and scallions evenly in the egg 

mixture. Cover the skillet and cook undisturbed until the eggs are set, 

about 6-8 minutes.

 5. Carefully run a long thin flexible spatula around the sides and under 

the frittata to release it from the pan, and slide it onto a serving platter.

 Cut the frittata in half or into wedges. Serve hot.

How to Peel and Devein Shrimp

Cajun Chicken and Shrimp Jambalaya

Ingredients

1 tbs olive oil
 4 (4 oz) skinless, boneless chicken breast halves, cut into 1-inch pieces
 1 large onion, diced
 1 medium green pepper, diced
 2 tsp Cajun seasoning
 1 (10.75 oz) can Campbell's® Condensed Tomato Soup
 2 cups water
 1 cup uncooked regular long-grain white rice
 1/2 lb fresh or thawed frozen medium shrimp, peeled and deveined
 1 large tomato, chopped
 Chopped fresh parsley


Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally

2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

4. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Shrimp Chili with Black Beans

      Ingredients


 2 lbs. shrimp, peeled and deveined
 1 onion, chopped
 1 tablespoon canola or olive oil
 1 small green bell pepper, chopped
 1 small red bell pepper, chopped
 1 small yellow bell pepper, chopped
 1 cup chicken broth or  Homemade chicken stock
 1 (28 oz.) can whole tomatoes, chopped
 2 (15 oz.) cans black beans, drained and rinsed
 1/2 cup picante sauce
 1 1/2 teaspoons cumin
 1/2 teaspoon basil
 1/2 teaspoon cayenne pepper
 1/2 teaspoon garlic powder
 1 1/2 teaspoons sea salt                    

                     

                               
 Directions

 1. Sauté the onion in the oil in a skillet until translucent.
Add the bell peppers. Cook until tender.

 2. Add the broth, undrained tomatoes, black beans,
picante sauce, cumin, basil, cayenne pepper, garlic powder
and salt and mix well. Cook for 20-25 minutes.

 3. Add the shrimp and cook until done – usually 3-5 minutes.
Great when served over rice.  

Shrimp Po' Boy

         

  

  

      Ingredients

 1 to 1 1/2 pounds medium boiled shrimp 

(shelled and deveined )

 2 cups milk 

 1 egg 

 flour

 cornmeal 

 1/8 teaspoon sea salt 

 dash Black pepper 

 6 sub rolls, split

 1 tomato, sliced

 Lettuce leaves

 Mayonnaise

                       Pickles                     

                       

                                 

 Directions

 1. Mix milk with egg; add shrimp and let stand for 4-5 minutes.

 2. Mix equal parts of flour and cornmeal with salt and pepper. 

Coat shrimp very well with mixture.

 3. Cook shrimp in hot deep fryer at 375° until golden brown. 

Drain well on paper towels.

 4. Spread split rolls with mayonnaise. Place shrimp on rolls; 

top with tomato slices, Pickles and lettuce. 

Shrimp Salad

  

  

      Ingredients

 1 pound small shrimp, peeled and deveined

 1 celery stalk, finely diced

 1 small shallot, finely diced

 3-4 sweet pickles, finely chopped

 1/3 cup mayonnaise

 2 tablespoons sour cream

 1 tablespoon lemon juice

 2 teaspoons chopped dill

 2-3 dashes Tabasco sauce

             Salt and black pepper to taste                 

                       

                                 

 Directions

 1. Bring 2 quarts salted water to a boil in a large pot over 

high heat. Fill a large bowl halfway with ice water and set 

it aside. Add the shrimp to the boiling water and cook until 

pink and firm, about 2-4 minutes.

 2. Remove the shrimp and place them in the ice water to cool. 

Drain the shrimp and blot them dry with paper towels.

 3. Coarsely chop the cooked shrimp and set aside.

 4. Combine the celery, shallot, pickles, mayonnaise, sour cream, 

lemon juice, and dill in a large mixing bowl. Add the shrimp and 

stir until all the ingredients are well combined. Stir in the Tabasco 

sauce. Season with salt and pepper.  

Shrimp and Rice Casserole

Shrimp and Rice Casserole

  

  

      Ingredients

 1/4 cup butter 

 1/2 cup flour

 2 cups half and half

 1/2 cup dry sherry

 1/4 cup tomato paste

 1 teaspoon sea salt

 1 teaspoon dill weed

 1/2 teaspoon onion powder

 1/4 teaspoon ground black pepper

 1 tablespoon lemon juice

 1 4-ounce can sliced mushrooms, drained

 1 10-ounce package frozen green peas, cooked and drained

 3 cups cooked rice

 1 3-ounce can rice noodles                 

                       

                                 

 Directions

 1. Melt butter; stir in flour to make a smooth paste. 

Gradually blend in half and half; simmer about 5 minutes, 

stirring constantly. 

 2. Stir in sherry, tomato paste, salt, dill, onion powder, 

pepper, lemon juice, mushrooms, peas, shrimp and rice.

 3. Spoon into greased shallow 2-1/2-quart baking dish.

 4. Sprinkle with noodles. Bake at 350 degrees for 20-25 minutes.

Honey Grilled Shrimp

Honey Grilled Shrimp 

  

  

      Ingredients

 2 pounds large shrimp, peeled, deveined leaving the 

final segment of the tail shell intact.

 2/3 cup fresh lemon juice 

 2/3 cup soy sauce

 2/3 cup honey              

                       

                                 

 Directions

 1. Combine the lemon juice, soy sauce, and honey in a 

medium mixing bowl. Whisk until well blended. 

 2. Place the shrimp in a large bowl and pour the honey 

mixture over them. Toss until they are well coated. Cover 

and set aside in a cool place for 30-40 minutes to marinate.

 3. Light the coals in a barbecue at least 20-25 minutes 

before you’re ready to cook the shrimp. Or, if you’re 

using a gas grill, preheat it 5 minutes before you’re ready to cook.

 4. When the coals are glowing red with a thin covering of ash, 

place the rack on the barbecue. One or two at a time, hold the 

shrimp by the tails and shake off any excess marinade, then lay 

the shrimp on the barbecue rack, directly over the coals.

 5. Cook for 2 minutes per side, or until the shrimp are firm and 

the sauce turns golden.

Chicken and Shrimp Stir-Fry

Chicken and Shrimp Stir-Fry 

  

  

      Ingredients

 1/2 pound boneless chicken breast, cut into 1/2 strips 

 1 clove garlic, chopped

 2 Tablespoons cooiking oil, divided 

 1/2 pound med. shrimp, shelled and deveined 

 2 Cup broccoli flowerettes

 1 Cup fresh mushrooms, sliced 

 1 Med. red bell pepper, cut into strips 

 1 12oz. jar homestyle gravy

 1 Tablespoon teriyaki sauce

 1/8 Teaspoon red pepper flakes

 Chow Mein noodles, warmed              

                       

                                 

 Directions

1. In preheated large skillet or wok, stir-fry chicken and 

garlic in 1 tablespoon oil for 2-3 minutes.

 2. Add shrimp and stir-fry 2-3 minutes or until chicken 

and shrimp are cooked; remove.

 3. Stir-fry broccoli, mushrooms and red bell pepper in 

remaining 1 tablespoon of oil about 2-3 minutes or until 

vegetables are tender-crisp. Stir in gravy, teriyaki sauce 

and crushed red pepper.

 4. Return chicken and shrimp to skillet; heat through. 

Serve over warm noodles. 

Shrimp and Vegetable Soup

Shrimp and Vegetable Soup    

  

      Ingredients

 1 can (14 oz) diced tomatoes, undrained

 1 can (8 oz) tomato sauce

 2 cups vegetable broth or  Homemade stock 

 1/2 cup orange juice

 2 cups sliced mushrooms

 1/2 cup chopped onion 

 1/2 cup chopped green bell pepper

 3 cloves garlic, minced

 2 strips orange zest (3 in. long)

 2 bay leaves

 3/4 teaspoon dried marjoram 

 1/2 teaspoon crushed fennel seeds

 1 pound Med. shrimp, peeled, deveined

 Salt and pepper, to taste              

                       

                                 

 Directions

 1. Combine all ingredients, except shrimp, salt, and pepper, 

in crock pot; cover and cook on high 3 to 4 hours, adding shrimp 

last 10-15 minutes. Remove and discard bay leaves; season to 

taste with salt and pepper. 

Shrimp and Feta Casserole

Shrimp and Feta Casserole

  

      Ingredients

 1 Tbsp. olive oil

 4 large scallions, minced

 1 garlic clove, minced

 1 lb. med. shrimp, shelled and deveined

 4 plum tomatoes, halved, seeded and diced

 4 oz. feta cheese, crumbled

 2 large eggs, lightly beaten

 1 Tbsp. dill, finely chopped

 1/4 tsp. Tabasco sauce

 1/2 cup heavy cream

 2 Tbsp. freshly grated Parmesan cheese                

                                 

 Directions

 1. Preheat oven to 400 degrees. 

 2. Butter a 10 cup casserole baking dish. 

 3. Heat the oil in a small frying pan. Add the scallions 

and cook over medium high heat, stirring frequently, 

until softened, about 2-3 minutes. Add the garlic and 

cook, stirring for one more minute.

 4. Spread the mixture in the baking dish and arrange the 

shrimp on top. Sprinkle with the tomatoes and feta. In a 

bowl, beat the eggs with the dill, Tabasco sauce, salt and 

black pepper. Beat in the cream. Spoon over the shrimp and 

sprinkle freshly grated Parmesan cheese on top.

 5. Bake for 15-18 minutes until the casserole is set and 

the shrimp are cooked through. 

Let stand for 5 minutes before serving.

Asian Shrimp Cakes

Asian Shrimp Cakes 

  

  

      Ingredients

 2/3 cup panko, divided 

 1/4 cup unsweetened dried coconut, minced and divided 

 2 tablespoons green onions,minced 

 2 tablespoons finely chopped fresh cilantro 

 2 teaspoons fish sauce 

 2 teaspoons hot chile sauce 

 1 1/2 teaspoons grated peeled fresh ginger 

 1 teaspoon fresh lime juice 

 1 large egg, lightly beaten 

 1 garlic clove, minced 

 8 ounces peeled and deveined shrimp, chopped  

 1 tablespoon olive oil 

 1 lime, quartered               

                                 

 Directions

 1. Combine 1/3 cup panko, 2 tablespoons coconut, and 

next 8 ingredients in a large mixing bowl. 

 2. Add chopped shrimp; stir just until combined. Using 

wet hands, shape mixture into 4 equal balls.

 3. Coat balls in panko mixture; press to form patties.

 4. Heat a large nonstick skillet over medium-high heat. 

Add oil; swirl to coat well. 

 5. Add shrimp patties and cook 4-5 minutes on 

each side or until done. 

 6. Serve with the lime wedges.

Garlic and Rice Shrimp

 Garlic and Rice Shrimp 

  

  

      Ingredients

 6 tablespoons butter

 2 pounds large shrimp, peeled and deveined

 4 medium cloves garlic, crushed and minced

 1/3 cup chopped fresh parsley

 3 tablespoons lemon juice

 salt, to taste

 Rice           

                                 

 Directions

 1. In a large skillet, heat butter over medium heat until the

 butter stops foaming, about 30-45 seconds. Add the shrimp 

and garlic and sauté over medium heat, turning frequently, 

until the shrimp just turn pink, about 3-5 minutes.

 2. Add the parsley, lemon juice, and salt; stir well. 

 3. Remove the pan from the heat and serve immediately, 

with hot cooked rice.

Deviled Shrimp Salad

       





                                                                 Deviled Shrimp Salad


         
      Ingredients


 1 pound small shrimp, peeled and deveined
 1 celery stalk, finely diced
 1 small shallot, finely diced
 3-4 sweet pickles, finely chopped
 1/3 cup mayonnaise
 1 tablespoon cider vinegar
 1 teaspoon ground cinnamon
 1/4 teaspoon ground cloves
 1/4 teaspoon grated nutmeg
 2 tablespoons sour cream
 1 tablespoon lemon juice
 2 teaspoons chopped dill
 3-4 dashes Tabasco sauce
 Salt and black pepper to taste  

                               


 Directions

 1. Bring 2 quarts salted water to a boil in a large pot over high heat.
Fill a large bowl halfway with ice water and set it aside. Add the shrimp
to the boiling water and cook until pink and firm, about 2-4 minutes.

 2. Remove the shrimp and place them in the ice water to cool.
Drain the shrimp and blot them dry with paper towels.

 3. Coarsely chop the cooked shrimp and set aside.

 4. Combine the celery, shallot, pickles, mayonnaise, sour cream,
lemon juice, cider vinegar, cinnamon, cloves, nutmeg and dill in
a large mixing bowl. Add the shrimp and stir until all the ingredients
are well combined. Stir in the Tabasco sauce.
Season with salt and pepper.

Marinated Shrimp

Marinated Shrimp

  

  

            

      Ingredients

 2 pounds medium or large shrimp  

 1 cup canola oil

 1/2 cup cider vinegar

 1/2 cup ketchup

 1/4 cup tarragon vinegar

 1 small jar capers, drained and rinsed

 4-5 bay leaves

 2 tablespoons lemon juice

 1 tablespoon Worcestershire sauce

 1 tablespoon pepper sauce

 2 teaspoon white sugar

 1 teaspoon sea salt

 1/2 teaspoon dry mustard

 2 small white onions, thickly sliced     

                                 

 Directions

 1. In a stockpot add enough water to cover the shrimp, 

add shrimp and bring to a boil.

 2. Boil for 3-4 minutes or until the shrimp turn pink; drain. 

Peel and devein the shrimp leaving the tails.

 3. In a mixing bowl mix the remaining ingredients using 

a whisk to mix well.

 4. Layer the shrimp and onions in a large shallow dish and 

pour the canola oil mixture over the layers.

 5. Cover the dish and marinate in the refrigerator for 24 hours, 

stirring occasionally.

 6. Before serving remove and discard the bay leaves.

Bacon-Wrapped Shrimp

Bacon-Wrapped Shrimp 

  

  

            

      Ingredients

 10 Medium Shrimp

 10 Bacon strips

 1 Jalapeño Pepper

 1/2 Cup Italian Dressing

 1 Whole Green Onion

 2 Lemon Wedges                     

 Directions

 1. Slice Jalapeño pepper in small strips. Slice shrimp down the 

back to butterfly. Place one pepper in the back of the shrimp, 

wrap with a slice of bacon and skewer with a toothpick.

 2. Place bacon-wrapped shrimp in a container, pour Italian dressing 

over the top, seal and place in refrigerator to marinate for 1 hour.

 3. When ready to cook, place shrimp on grill for 2-3 minutes or in 

oven for 3-4 minutes. Flip and repeat until both shrimp and bacon 

are done and the bacon is black on the edges. 

Garnish with lemon wedges