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How 'bout Some Shrimp


            
Here are some great Shrimp recipe's from the heart of the Deep South.
If you have a favorite you would like to share with others,
Please send us an Email with the recipe in it and it
will be added to the pages.  








                Quick & Easy Shrimp Alfredo
  • 1/4 cup Butter or margarine
  • 1/4 cup Flour
  • 4 cups Half-and-half (heavy cream If you REALLY feel wicked)
  • 1 cup (or more to Taste) grated Parmesan Cheese
  • Salt and white pepper to Taste
  • Few grains cayenne pepper (optional)
  • 1 lb Gulf Shrimp

Boil the shrimp until they turn pink. (DO NOT OVERCOOK). Peel and set aside.  Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the shrimp. Cook JUST until the shrimp is heated through. Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.  YUM This isn't a classic Alfredo, but it is a very good dish, and remarkably easy to make. This may be varied by substitute cooked lobster meat for the shrimp.
            Grouper Ceviche  
Refreshing & Delightful A Caribbean Favorite
  • 2 pounds Grouper fillets (no skin) cut into 1" chunks
  • 1 cup lime juice, fresh squeezed
  • 1/2 cup Balsamic vinegar
  • 1/4 cup red onion, diced 1/4"
  • 1/2 cup tomato, diced 1/4"
  • 1 clove garlic minced
  • salt to taste
  • pepper to taste

Mix all ingredients well (except for fish) in a mixing bowl Add grouper chunks and toss together Pour ingredients into a dish or bowl with a tight fitting lid Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent.  The citric acid in the lime juice cooks the fish to perfection.  Absolutely Delightful.



Shrimp Creole 
  • 2 pounds shrimp
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 (14 1/2 oz.) cans tomatoes with juice
  • 1/4 teaspoon thyme
  • 4 cloves garlic, chopped
  • 2 teaspoons parsley, chopped
  • 1 teaspoon paprika
  • 2 bay leaves
  • Salt and cayenne pepper, to taste
  • 1 tablespoon cornstarch
SautÚ in 2 tablespoons butter the green pepper and onion. Add the tomatoes and juice and other seasonings. Blend in the cornstarch using a wire whip. Simmer covered 1 hour. SautÚ the shrimp in 3 tablespoons butter that has been seasoned with salt and pepper. Add to the sauce. This is better if made a day ahead of time. Can be frozen. Serve with white rice.
Broiled Amberjack with Garlic Butter
  • 8 (5 oz.) Amberjack filets
  • Melted butter, as needed
  • Pepper, to taste
  • Granulated garlic, to taste
  • Salt, to taste
  • Garlic butter, as needed
  • Preheat skillet or grill to 550║F. Brush raw Amberjack filets with melted butter. (Do not reuse butter. Wash brush before using in step 7.) Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or onGrill Basket for perfect results every time). Cook fish approximately four minutes (varies with weight and thickness).  Turn salmon over gently and cook approximately three minutes. Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.                         Serves 4
    Hot Shrimp Arnaud
      2 tablespoons olive oil
    • 1/4 large onion, finely chopped
    • 1 stalk celery, finely chopped
    • 1 clove garlic, finely chopped
    • 2 cups Kraft French dressing
    • 1/2 cup Creole mustard
    • 1/4 cup sweet relish
    • 1 teaspoon paprika
    • 3 pounds shrimp, peeled and de-veined

    This is a recipe that was e-mailed to me. It is very east to prepare & remarkably good. 
    Preheat oven to 350 degrees. In a skillet, add olive oil. SautÚ onion, celery and garlic and combine with dressing, mustard, relish and paprika. In a casserole dish, combine shrimp and sauce. Bake until cooked through 20 to 25 minutes.

    Shrimp Fondue
       1 LB. medium size shrimp
        5 slices white bread
        1 stick butter
        2 cups grated cheese, amer. or cheddar
        3 eggs, slightly beaten
        2 cups milk
        1 tsp. salt
        1 tsp pepper

        Clean and devein shrimp. Remove crust from bread. Spread bread with butter and cut into 1/2 in cubes.Alternate layers of bread, shrimp and cheese in an 8-inch casserole dish. Mix together eggs, milk, salt and pepper and pour over contents in casserole. Set casserole dish in hot water. Bake at 350 deg. for about 1 hour.
                      Makes about 6 servings


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