Recipe Talk

Bubba's Cocktail Sauce
Page 103

Bubba Gump Shrimp Co. Cookbook

1 cup chili sauce

1/3 cup lemon juice

3 tablespoons prepared horseradish

1 tablespoon Worcestershire sauce

1/4 teaspoon hot sauce

Combine all ingredients; cover and chill

Yield: 1 1/2 cups

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Delta Dunkin Sauce
page 103

1 cup mayo or salad dressing

2 tablespoons lemon juice

1/2 cup vegetable oil

1/4 cup catsup

1/4 cup chili sauce

1 teaspoon paprika

1 teaspoon pepper

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

Dash of Hot sauce

2 cloves of garlic, minced

1 small onions, grated

Combine all ingredients; cover and chill.

Yields 2 1/4 cups

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Spicy Shrimp Dip
page 34

1 1/2 cups water

1/2 pound medium-size fresh shrimp

1 (3oz) package cream cheese, softened

1 (8oz) carton sour cream

1 (0.7oz) evenlope Italian salad dressing mix

2 tablespoons finely chopped green pepper

2 teaspoons lemon juice

Bring water to a boil; add shrimp, cook 3 to 5 minutes or until shrimp is pink.
Drain well; rinse with cold water. Chill. Peel, devein, and chop shrimp.

Beat cream cheese at medium speed of an electric mixer until creamy. Stir in sour cream
shrimp, and remaining ingredients. Cover and chill at least 1 hour.
Serve with fresh vegetables.
Yields: 1 2/3 cups

Lt. Dan's Lemon Shrimp : Seafood Shellfish Citrus Shrimp

Ingredients :

20 lrg unpeeled fresh shrimp

1/4 cup butter or margarine

3/4 cup fresh crabmeat drained, flaked

1/4 cup dry white vermouth

2 tbl minced fresh parsley

1 1/2 tbl lemon juice

2 x garlic cloves minced

Fresh parsley sprigs for garnish

Lemon wedges for garnish

Method :
Peel and devein shrimp, leaving tails intact; set aside.
Melt butter in a large skillet over medium heat; add shrimp, crabmeat, and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 4 to 5 minutes.
Spoon mixture evenly into 4 individual serving dishes, arranging shrimp around crabmeat. Garnish, if desired.
This recipe yields 4 servings.

The Bubba Gump Shrimp Co. Cookbook======================

Southern Hush Puppies
page 106

2 cups self-rising cornmeal

1 cip self-rising flour

1/2 teaspoon salt

3 tablespoons sugar

3 large eggs, lightly beaten

1/2 cup milk

1 1/2 cups (6oz) shredded Cheddar Cheese

2 jalapenos, seeded and diced

1 (17oz) can cream style corn

1 large onion diced

Vegetable oil for deep frying

Combine the first 4 ingredients in a large bowl.
Combine eggs and milk; to the dry ingredients, stirring just to moistened.
Stir in cheese, pepper, corn and onion (donot over stir the batter).

Pour the oil to 2 inch depth in a dutch oven; heat to 375 F degrees.
Carefully drop batter by rounded tablespoons into the oil; fry hush puppies
a few at a time, 3 minutes or golden brown, turning once. Drain on a paper
towel.. Yield 3 1/2 doz

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Finger Lickin' R'emoulade Sauce
page 104

1 1/2 cups mayonnaise or salad dressing

2 hard boiled egg yolks,sieved

2 tablespoons minced parsley

2 cloves garlic, minced

1 tablespoon dried chervil

1 tablespoon paprika

1 1.2 tablespoons Creole mustard

2 tablespoons white vinegar

1 tablespoon Worcestershire sauce

Dash of hot sauce

Combine all ingredients, cover and chill.
Yield: 1 3/4 cups

MAHI-MAHI CREOLE

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1 1/2 lb. Mahi-Mahi

1 stick butter

2 tsp. creole seasoning

2 oz. chopped fresh Italian

parsley (about 6 stalks

parsley)

1 pinch dill

1 pinch garlic salt

1 c. fresh chopped mushrooms

1/2 lemon, squeezed

2 Tbsp. sherry wine

1/2 green pepper, chopped

1 small white onion, chopped

2 (8 oz.) cans tomato sauce

Roll fish in creole seasoning. In large iron skillet,

saute fish in butter and sherry wine for 3 minutes. Then put

in oven for 10 minutes at 350 degrees. Remove from oven and take fish

out of skillet and set aside. In same skillet, add green

peppers, onions, parsley, mushrooms, dill, garlic salt, tomato

sauce and 1 tablespoon of sherry wine. Last, add the 1/2

lemon, squeezed, and return fish to skillet. Saute for another

2 to 3 minutes. Then serve and enjoy.

Cooking suggestion: Great with Chardonnay or good

French Chablis.

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MAHI MAHI WITH SWEET AND SOUR SAUCE

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6 pieces Mahi Mahi (skin
removed)

2 Tbsp. dry sherry

salt and white pepper to taste

Mix together:

1/4 c. blanched, slivered

almonds

2 Tbsp. brown sugar

Garnish:

parsley

lemon wedge

Score fish to form diamonds, about 1/2-inch deep.

Sprinkle with sherry, salt and pepper. Dust with cornstarch.

Heat oil and deep-fry until brown. Pour sweet and sour over

fish. Sprinkle with nuts and garnish.

Sauce:

2 Tbsp. oil

3 Tbsp. each: sliced carrots,

onion and mushrooms

1/2 tsp. sugar

ginger root juice

1 1/4 c. chicken broth

1/4 c. each: soy sauce,

vinegar and sugar

1 1/2 Tbsp. cornstarch

2 Tbsp. cold water

Heat oil. Add carrots, onion and mushrooms. Sprinkle

lightly with sugar and ginger root juice; saute 1 to 2 minutes.

Add broth, soy sauce, vinegar and sugar. Mix cornstarch and

cold water. Add to sauce; cook until thickened.

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MAHI MAHI VEGETABLE CURRY

Mahi-Mahi:

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2 Tbsp. curry

1/3 c. flour

1/4 c. butter

1/4 c. oil

1 large eggplant, peeled and

cubed

2 c. cubed tomatoes

1 c. chopped onions

1 Tbsp. minced garlic

Stir together curry and flour. Cube Mahi Mahi in 1-inch
pieces. Add to curry mix and coat well. Fry in butter and oil
until done. Place on platter and set aside. Fry onions and
garlic; add tomatoes and simmer 10 minutes. Add eggplant and
simmer for 10 minutes. Pour over Mahi Mahi.
Option: Cubed tofu may be added.

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SWEET AND SOUR MAHI MAHI

Remove skim from back. Mix together 20 ounces water
chestnuts, 3 tablespoons marmalade, 7 shakes of vinegar and 1
small onion, chopped. Place over mahi mahi; cover and cook 5
minutes. Mix and cook 2 minutes more (High).

=======================

The Bubba Gump Shrimp Co. Cookbook======================

Southern Hush Puppies
page 106

2 cups self-rising cornmeal

1 cip self-rising flour

1/2 teaspoon salt

3 tablespoons sugar

3 large eggs, lightly beaten

1/2 cup milk

1 1/2 cups (6oz) shredded Cheddar Cheese

2 jalapenos, seeded and diced

1 (17oz) can cream style corn

1 large onion diced

Vegetable oil for deep frying

Combine the first 4 ingredients in a large bowl.

Combine eggs and milk; to the dry ingredients, stirring just to moistened.

Stir in cheese, pepper, corn and onion (donot over stir the batter).

Pour the oil to 2 inch depth in a dutch oven; heat to 375 F degrees.

Carefully drop batter by rounded tablespoons into the oil; fry hush puppies

a few at a time, 3 minutes or golden brown, turning once. Drain on a paper
towel.. Yield 3 1/2 doz
-------------------------------------------------

Finger Lickin' R'emoulade Sauce
page 104

1 1/2 cups mayonnaise or salad dressing

2 hard boiled egg yolks,sieved

2 tablespoons minced parsley

2 cloves garlic, minced

1 tablespoon dried chervil

1 tablespoon paprika

1 1.2 tablespoons Creole mustard

2 tablespoons white vinegar

1 tablespoon Worcestershire sauce

Dash of hot sauce

Combine all ingredients, cover and chill.

Yield: 1 3/4 cups

======

SHRIMP NEW ORLEANS

3/4 c. Creole (hot) or brown mustard

3/4 c. salad oil

4 1/2 tbsp. ketchup

1/2 c. vinegar

Few dashes hot pepper sauce (Tabasco)

3 tbsp. finely chopped celery

3 tbsp. finely chopped green onion

3 tbsp. finely chopped green pepper

Lemon juice (optional)

Worcestershire sauce (optional)

Horseradish (optional)

Mix ingredients together and serve over boiled shrimp on a bed of lettuce with a wedge of lemon.

This is the same sauce server at Arnaud's Restaurant and may be refrigerated indefinitely.

=================
Bubba Gump's Shrimp Cocktail

: Appetizers Seafood Shellfish Shrimp

Ingredients :

6 cup water

2 tbl salt

2 x bay leaves

1 x lemon halved

1 x celery stalk cut 3" pieces

2 lb unpeeled medium-size fresh shrimp

4 cup shredded lettuce (optional)

Bubba's Cocktail Sauce (see recipe)

Lemon wedges for garnish

Method :
Combine first 5 ingredients in a Dutch oven. Bring to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
Arrange lettuce on individual serving plates, if desired. Top with shrimp. Serve with Bubba's Cocktail Sauce. Garnish, if desired.
This recipe yields 8 servings.

kare11

Posted: Mar 5, 2005 02:14 AM Msg. 24 of 30
Bubba Gump Shrimp Company Forrest's Shrimper's Net-Catch

Source: Bubba Gump Shrimp Company -

2 pounds medium shrimp, de-veined

2 red potatoes cooked and quartered

12 pieces carrots, cut into 6-inch strips

12 pieces celery, cut into 6-inch strips

4 lemon wedges

4 ounces melted butter

4 frozen corn cobbettes

2 tablespoons Cajun Seasoning

1 tablespoon minced garlic

Dash Liquid Smoke (optional)

Poaching Liquid

1 gallon water

1/4 cup Durkee's Hot Sauce

4 bay Leaves

1 tablespoon Bubba Gump Brand Seafood Boil spice

1/4 cup beer

Combine all Poaching Liquid ingredients and then bring to a boil, then reduce to a medium simmer. Add Shrimp, vegetables, corn, potatoes, and lemon wedges and cook until shrimp is completely done. Remove from poaching liquid, strain and place in stainless steel bowl. Add butter, Cajun spice, garlic and Liquid Smoke and toss together.

Serve on large platter with extra lemon wedges.

Serves 4.

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Bubba Gump's Coconut Fried Shrimp

1/2 pound unpeeled medium-size fresh
shrimp

3/4 cup pancake mix

3/4 cup beer

Vegetable oil

1/4 cup all-purpose flour

1 cup flaked coconut

Peel shrimp, leaving tails intact; devein, if desired. Combine pancake mix and beer in a small bowl; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees F.

Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

Yields 4 appetizer servings.

Bubba Gump's Coconut Fried Shrimp

1/2 pound unpeeled medium-size fresh shrimp

3/4 cup pancake mix

3/4 cup beer

Vegetable oil

1/4 cup all-purpose flour

1 cup flaked coconut

Peel shrimp, leaving tails intact; devein, if desired. Combine pancake mix and beer in a small bowl; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees F.

Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

Yields 4 appetizer servings.
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Bubba Gump Shrimp Company Forrest's Shrimper's Net-Catch

Source: Bubba Gump Shrimp Company - kare11.com

2 pounds medium shrimp, de-veined

2 red potatoes cooked and quartered

12 pieces carrots, cut into 6-inch strips

12 pieces celery, cut into 6-inch strips

4 lemon wedges

4 ounces melted butter

4 frozen corn cobbettes

2 tablespoons Cajun Seasoning

1 tablespoon minced garlic

Dash Liquid Smoke (optional)

Poaching Liquid

1 gallon water

1/4 cup Durkee's Hot Sauce

4 bay Leaves

1 tablespoon Bubba Gump Brand Seafood Boil spice

1/4 cup beer

Combine all Poaching Liquid ingredients and then bring to a boil, then reduce to a medium simmer. Add Shrimp, vegetables, corn, potatoes, and lemon wedges and cook until shrimp is completely done. Remove from poaching liquid, strain and place in stainless steel bowl. Add butter, Cajun spice, garlic and Liquid Smoke and toss together.

Serve on large platter with extra lemon wedges.

Serves 4.
---------------------------------------------

Bubba Gump's Shrimp Cocktail Recipe

Ingredients

6 cup water

2 tbsp salt

2 bay leaves

1 lemon, halved

1 stalk celery, cut into 3 pieces

2 lb unpeeled medium-size fresh shrimp

4 cup shredded lettuce (optional)

1 bubba's cocktail sauce

Directions

Combine first 5 ingredients in a Dutch oven. Bring to a boil; add
shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain
well; rinse with cold water. Chill. Peel and devein shrimp.

Arrange lettuce on individual serving plates, if desired. Top with
shrimp. Serve with Bubba's Cocktail Sauce. Garnish, with lemon
wedges, if desired.

Yield: 8 to 10 appetizer servings.

Servings: 8 servings

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BUBBA GUMP'S ANGEL HAIR PASTA WITH SHRIMP
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8 unpeeled jumbo fresh shrimp

4 ounces angel hair pasta, uncooked

1/4 cup olive oil

2 tablespoons minced garlic

1 teaspoon chopped shallots

6 spears fresh asparagus, cut into 2" pieces

1/2 cup sliced fresh mushrooms

1/4 cup peeled, seeded, and diced tomato

1/4 teaspoon salt

1/8 teaspoon dried crushed red pepper

1/2 cup Chablis or other dry white wine

1/4 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh parsley

Peel and devein shrimp; set aside. Cook pasta according to package

directions; drain and set aside.
Heat a 9" skillet over high heat 1 minute; add olive oil, and heat
10 seconds. Add shrimp, garlic, and shallot; cook, stirring constantly,
2 to 3 minutes or until shrimp turn pink.
Add asparagus and next 4 ingredients; stir in wine, scaping particles
that cling to bottom of skillet, if necessary. Add pasta, Parmesan
cheese, and remaining ingredients; toss gently. Serve immediately
over angel hair pasta.

Bubba Gump's Mama's Best Shrimp Louis

This wonderful recipe comes from "The Bubba Gump Shrimp Co. Cookbook". It is deceptively simple, but very tasty. Prep time includes chilling the shrimp after cooking. - Oct 25, 2002

6 cups water

2 lbs unpeeled medium raw shrimp

1/2 cup mayonnaise or salad dressing

2 tablespoons chopped green onions

2 tablespoons chopped green peppers

1 large hard-boiled egg, finely chopped

1 tablespoon chopped pimiento

1/2 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper
curly leaf lettuce
shredded iceberg lettuce

4-6 servings

1. Bring water to a boil; add shrimp, and cook 3-5 minutes, or until shrimp turns pink.

2. Drain well; rinse with cold water.

3. Chill.

4. Peel and devein shrimp.

5. Cover and chill thoroughly.

6. Combine mayonnaise and next 7 ingredients; stir well.

7. Pour mayonnaise mixture over shrimp, and toss gently.

8. Line a shell shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce.

9. Spoon shrimp mixture evenly over shredded lettuce.

Chalisse

Posted: Sep 27, 2004 10:16 AM Msg. 2 of 30
Seeking Bubba Gumps Recipe for their spinach dip called: Bubba's Far Out Dip, under the appetizer category.

LNN

Posted: Sep 27, 2004 11:35 AM Msg. 3 of 30
Bubba'S Beer-Broiled Shrimp

Yield: 6 servings

Ingredients

2 lb Unpeeled large fresh shrimp

3/4 c Beer

2 tb Chopped fresh parsley

2 tb Vegetable oil

1 tb Plus 1 tsp. Worcestershire

- sauce

1 Garlic clove, minced

1/8 ts Salt

1/4 ts Pepper

1/8 ts Hot sauce

Instructions 1. Peel and devein shrimp, leaving tails intact. Combine beer and remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat. Cover and marinate in refrigerator 2 to 3 hours, stirring occasionally. Drain shrimp, discarding marinade. Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat; place skewers on a lightly greased rack of a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes; turn and broil an additional 1 to 2 minutes or until shrimp turn pink.

KEVIN

Posted: Sep 27, 2004 12:11 PM Msg. 4 of 30

Coconut & Beer-Battered Shrimp

Fresh Gulf Shrimp, 21-25 count "Jumbo"

All-purpose flour

Cornstarch

Baking Powder

Abita Beer or your favorite local micro-brew

Fresh coconut flakesPeel and de-vein 2 lbs. jumbo shrimp, leaving the tail intact.

Mix 2 cups flour, 1-cup cornstarch and 1 TBSP baking powder.

Add beer to flour mixture until it is the consistency of a pancake-type batter.

In a separate bowl, mix 12-oz. fresh coconut flakes and _ cup flour.

In a third bowl, set aside several cups plain all-purpose flour for dredging.

- Dredge shrimp in plain flour

- Dip shrimp in batter mixture

- Roll shrimp in coconut flake mixture

- Deep fry in oil 3 to 4 minutes @ 350 degreesServe with dipping sauce of 2 parts orange marmalade to 1 part Creole mustard,

Add a dash of wasabi. Combine well.

Enjoy!

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Spinach and Artichoke Dip
like Houston's®

Serves: 8-12
Prep. Time: 0:40

(2) 10 oz. boxes frozen spinach - thawed

1/4 cup real butter

1 Tbls. minced fresh garlic

2 Tbls. minced onion

1/4 cup all-purpose flour

1 pint heavy cream

1/4 cup chicken stock

2 tsp. fresh lemon juice

1/2 tsp. hot sauce

1/2 tsp. salt

2/3 cup fresh grated Pecorino Romano cheese

or Monterey Jack cheese

1/4 cup sour cream

1/2 cup shredded white cheddar

12 oz. jar artichoke hearts - drained, coarsely chopped

-Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
-In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and stock and continue cooking until boiling.
-Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
-Remove from heat and allow to cool for 5 minutes.
-Stir in sour cream, then fold in dry spinach and artichoke hearts.
-Sprinkle cheddar evenly over top.
-Microwave to melt cheese and serve OR portion and microwave to order.

Notes: Serve with tortilla chips for dipping and sour cream and salsa

Shirley Chadwick

Posted: Oct 9, 2004 11:29 PM Msg. 9 of 30

SPINACH AND ARTICHOKE DIP

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1 pkg. frozen spinach

2 (8 1/2 oz.) cans artichoke
hearts

2 large shallots or 1 onion

1 c. mayonnaise

1 garlic bud

1/4 c. parsley

2 Tbsp. lemon juice

2 Tbsp. chives

dill

thyme

Tabasco sauce

Thaw spinach and squeeze out water. Drain artichoke
hearts. Put everything in food processor and chop with metal
blade until smooth. Fabulous! Also good as a coating for
fish, such as flounder, blue or sword while cooking.
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Baked Spinach Artichoke Dip
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1 (10 oz. ) package frozen creamed spinach, thawed

1 (14 oz.) can artichoke hearts, drained and chopped

1/2 C. grated Parmesan cheese

1 C. shredded mozzarella cheese

1/4 t. white ground pepper

1 t. lemon juice

1/4 C. grated Parmesan cheese

Directions:

Prehead oven to 350 degrees F

In a medium bowl, combine spinach, artichoke hearts, 1/2 C. Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup Parmesan cheese. Bake for 15 to 20 minutes, or until hot and bubbly.

Serve with tortilla chips or sourdough French bread slices.
Shirley Chadwick

Chef's Daily

Posted: Oct 10, 2004 10:59 AM Msg. 10 of 30
Grilled shrimp recipe with garlic.
INGREDIENTS:

2 pounds jumbo shrimps, shelled and deveined, tail left on

1 large clove garlic, crushed

salt

juice of 1 lime or lemon

1/3 cup olive oil

garlic butter, below

PREPARATION:

Use scissors to remove shells without disturbing tails. In a non-reactive bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently. Remove tails if cooking under broiler.
Serves 4.

Garlic Butter for Dipping

1/2 cup butter

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice (about 1/2 lemon)

1/8 teaspoon hot pepper sauce

1 large garlic clove, crushed

salt

In a small saucepan, melt butter. Add remaining ingredients; heat for 1 minute. Serve with shrimp or other seafood.

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Lemon Garlic Shrimp over angel hair pasta

This is another dish I had in a restaurant that I worked very hard to reverse engineer. If you are short on shrimp add some chopped up cooked broccoli or zucchini instead. For a richer variation try Shrimp Scampi

1/2 cup cooking wine, red

2 T balsamic vinegar

10 cloves crushed garlic

1 stick butter

juice of 1/2 Lemon

2 T olive oil

3/4 lb shrimp, fresh or frozen, cooked

2 tsp gratings from lemon skin (yellow part only!)

1/3 cup chopped scallions

put the wine, vinegar and garlic in a saucepan and cook over medium heat, reducing by half

lower heat to low, add butter and allow to melt

add lemon to sauce after butter is melted

in a separate saucepan put oil, shrimp, grated lemon, scallions, and heat until shrimp is warm and scallions are cooked.

cook 3/4 lb of angel hair pasta
After pasta is done, top with shrimp and scallion mix, then pour sauce over top and mix.
Serves two

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NYC Chef Dr. Delicious Daily Recipes

Chef's Daily Recipe for 5/28/2001 :

"Shrimp & Garlic Sauce"

1/4 cup olive oil

4 cloves of garlic, crushed

1 1/2 pounds of medium shrimp, shelled and deveined

1 tablespoons of fresh squeezed lemon juice

1/2 cup dry white wine

1/2 cup fresh Italian parsley, chopped

In a large frying pan, combine the oil and garlic; sauté for a few minutes. Add the shrimp, lemon juice, and wine; toss. Cook the shrimp for a few minutes. Sprinkle with the parsley and toss through the sauce. Remove from heat. Serve immediately alone; or with pasta or rice.

Serves 6.
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Shrimp in Garlic Sauce recipe

1/2 lb. cleaned shrimp

2 oz. oil

1/2 tsp. chopped garlic

2 oz. brown gravy

1/2 tsp. chopped parsley

Juice of 1/2 lemon

1/6 tsp. crushed red pepper

Place garlic, parsley and red pepper in bowl. Sprinkle shrimp lightly with salt and mix with seasoning. Heat oil in crockery casserole dish. When oil is hot, add shrimp and seasoning and stir lightly for 1 minute. Add the juice of 1/2 lemon and stir once, then add the gravy and remove from heat right away. Serve very hot.

Chef's Daily

Posted: Oct 10, 2004 10:59 AM Msg. 11 of 30

Grilled shrimp recipe with garlic.

INGREDIENTS:

2 pounds jumbo shrimps, shelled and deveined, tail left on

1 large clove garlic, crushed

salt

juice of 1 lime or lemon

1/3 cup olive oil

garlic butter, below

PREPARATION:

Use scissors to remove shells without disturbing tails. In a non-reactive bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently. Remove tails if cooking under broiler.
Serves 4.

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Garlic Butter for Dipping

1/2 cup butter

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice (about 1/2 lemon)

1/8 teaspoon hot pepper sauce

1 large garlic clove, crushed

salt

In a small saucepan, melt butter. Add remaining ingredients; heat for 1 minute. Serve with shrimp or other seafood.
---------------------------

Lemon Garlic Shrimp over angel hair pasta

This is another dish I had in a restaurant that I worked very hard to reverse engineer. If you are short on shrimp add some chopped up cooked broccoli or zucchini instead. For a richer variation try Shrimp Scampi

1/2 cup cooking wine, red

2 T balsamic vinegar

10 cloves crushed garlic

1 stick butter

juice of 1/2 Lemon

2 T olive oil

3/4 lb shrimp, fresh or frozen, cooked

2 tsp gratings from lemon skin (yellow part only!)

1/3 cup chopped scallions

put the wine, vinegar and garlic in a saucepan and cook over medium heat, reducing by half

lower heat to low, add butter and allow to melt

add lemon to sauce after butter is melted

in a separate saucepan put oil, shrimp, grated lemon, scallions, and heat until shrimp is warm and scallions are cooked.

cook 3/4 lb of angel hair pasta
After pasta is done, top with shrimp and scallion mix, then pour sauce over top and mix.
Serves two

-------------------

NYC Chef Dr. Delicious Daily Recipes

Chef's Daily Recipe for 5/28/2001 :

"Shrimp & Garlic Sauce"

1/4 cup olive oil

4 cloves of garlic, crushed

1 1/2 pounds of medium shrimp, shelled and deveined

1 tablespoons of fresh squeezed lemon juice

1/2 cup dry white wine

1/2 cup fresh Italian parsley, chopped

In a large frying pan, combine the oil and garlic; sauté for a few minutes. Add the shrimp, lemon juice, and wine; toss. Cook the shrimp for a few minutes. Sprinkle with the parsley and toss through the sauce. Remove from heat. Serve immediately alone; or with pasta or rice.

Serves 6.
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Shrimp in Garlic Sauce recipe

1/2 lb. cleaned shrimp

2 oz. oil

1/2 tsp. chopped garlic

2 oz. brown gravy

1/2 tsp. chopped parsley

Juice of 1/2 lemon

1/6 tsp. crushed red pepper

Place garlic, parsley and red pepper in bowl. Sprinkle shrimp lightly with salt and mix with seasoning. Heat oil in crockery casserole dish. When oil is hot, add shrimp and seasoning and stir lightly for 1 minute. Add the juice of 1/2 lemon and stir once, then add the gravy and remove from heat right away. Serve very hot.

Jane

Posted: Oct 10, 2004 11:00 AM Msg. 12 of 30
Killer Shrimp

Your guests and family will definitely love these shrimp!

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1/4 cup butter

1 tablespoons olive oil

1 tablespoon chili sauce

2 tablespoons Worcestershire sauce

2 teaspoons fresh squeezed lemon juice

1/2 lemon, sliced with peel

4 large cloves garlic, minced

1 teaspoon chopped parsley

1 small anaheim chile, chopped (optional)

1 tablespoon crushed red pepper flakes

1 teaspoon dried oregano

1 tablespoon Tabasco pepper sauce

1 pound large shrimp with tails (peeled and deveined), uncooked

French Bread for dipping

In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, anaheim chile, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and let cool.

Place sauce in a ziplock bag; add shrimp. Refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees. Place sauce and shrimp in a large shallow baking pan; bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven.

Place mixture in shallow bowls and serve with a crusty French bread for dipping in sauce (this dish is eaten with your fingers).

Makes 4 servings.