[Shrimp] [Dips and Batters] [Scallops] [Fish] [Crab]  [Lobster] [Clams] [Mussels] [Thai] [Lee's Recipes]
Acadian Peppered Shrimp
Baked Cajun Shrimp
Beer Batter Shrimp
Cajun Bayou Shrimp Cajun Grilled Shrimp Seadog from Seadog Brewing Company, Camden, Maine
Cajun Shrimp 2
Cambodian Shrimp in Spicy Lime Sauce
Caribbean Coconut Shrimp
Coconut Fried Shrimp with Dipping Sauce
Coconut Peanut Shrimp from Taste of Thai
Chipotle Shrimp - many variations
Ginger and Garlic Shrimp, China Royal
Hot and Spicy Shrimp
Peanut Shrimp from Taste of Thai
Shrimp Panang from Tommy Tang
Shrimp Cocktail Retro from Jasper White
Spicy BBQ Shrimp
Spicy Shrimp Scampi
Sweet Cajun Shrimp
Florida Shrimp Wild and Wonderful about Florida shrimp plus recipes
Wild Florida Shrimp and Mango Curry by Allen Susser image version - view list
Grilled Shrimp and Scallops
Grilled Marinated Shrimp with hot sauce - spicy
Creamy Shrimp Fettucine
Spicy Shrimp Scallops
Cilantro-Lime Shrimp & Plum Kebabs
Shrimp Wonton Soup
Blazing Hot Shrimp Curry in Coconut Milk by Mark Bittman
Sichuan Peppercorn Shrimp
Shrimp and Sugar Snap Peas by Martin Yang
Shrimp and Broccoli Fried Rice with Toasted Almonds
Lee's Shrimp with Broccoli and Cauliflower by Lee
Thai Coconut Shrimp Soup healthy, low fat
Spicy Shrimp with Udon Noodles
Soba Shrimp Edamame Noodle Salad with Citrus Vinaigrette
Shrimp Pasta / Spaghetti
Nick Stellino's Pasta with Cherry Tomatoes, Basil and Shrimp
Green Tea and Honey Grilled Giant Shrimp from Chef Richard Rayment of Tamo at Boston Seaport Hotel
Shellfish Risotto from Chef Alfred Portale; squid, lobster, littlenecks, jumbo shrimp, mussels; takes 2 hours to make
Shrimp, Chickpeas and Spinach with Ginger and Cumin
Grits and Shrimp from Joe Barnett,
Shrimp and Grits from Saveur Magazine with bacon
Southern Shrimp and Grits from Houston American
Shrimp with Parmigiano Reggiano Grits and Tomatoes from Virginia Willis
Jerk Shrimp from Weber’s
Real Grilling by Jamie Purviance
Zesty Garlic Shrimp from Weber’s Big Book of Grilling by Jamie Purviance
Shrimp Satay from Weber’s Big Book of Grilling by Jamie Purviance
Shrimp and Andouille Skewers with Roasted Tomatoes from Real Grilling by Jamie Purviance
Thai Shrimp with Watermelon Salsa from Weber's Way to Grill by Jamie Purviance
Orange-Fennel Shrimp over Watercress from Weber's Way to Grill by Jamie Purviance
Thai Shrimp and Coconut Cakes from Taste of Thai
Shrimp Fajitas - as served by Young Bruce and Marilyn Jeanne
Dips and Batters
Shrimp Rémoulade 1 - with horseradish
Shrimp Rémoulade 2 -
Alki Point Shrimp Dip from Helen Brown's West Coast Cookbook
Crabby Cajun Dip
[Shrimp] [Dips and Batters] [Scallops] [Fish] [Crab] [Clams] [Lee's Recipes]
1 lb Butter
1/2 cup Lemon juice
2 tsp Fresh basil, chopped
2 tsp Cayenne pepper
2 tsp Fresh oregano, chopped
5 each Garlic cloves, minced
1 each Bay leaf, crumbled
1/2 cup Black pepper, finely ground
1 pinch of Salt
4 lb Large raw shrimp in shells
The shrimp should be Large, 26-30 per pound. Melt the butter in a large deep dish frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table.
1 1/2 lbs Medium or Large Shrimp
4 Tbs butter or margarine
1 Tbs fresh lemon juice
2 tsp Cajun seasoning
Melt butter or margarine in a medium pan. Place shrimp in a baking dish, pour melted butter over and stir to coat. Arrange shrimp in the baking dish in a single layer and sprinkle with Cajun seasoning. Bake in 400° F. oven for 20 minutes, or until shrimp is done. Serve over hot rice.
for indoor barbecuing
2 lbs real butter.
3-4 tsp cayenne pepper
3-4 tsp black pepper, to taste
2 Tbs chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces of beer
5 or so cloves garlic, finely minced
1 medium onion, very finely minced
3 ribs celery, very finely minced
3-4 Tbs chopped parsley
2 tsp fresh squeezed lemon juice
5 lbs Large Shrimp with shells on
1. Melt a stick of the butter in a skillet. Saute the garlic, onions, celery,
parsley, rosemary and seasoning blend for about 2 - 3 minutes.
2. Melt the rest of the butter. Add the beer. Add the sauteed stuff, 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.
1 lb. Large Shrimp
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbs. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)
Shell, devein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top.
1 lb. Large or Medium Shrimp
1/4 tsp cayenne
1 tsp.black pepper
1/2 tsp salt
1/2 tsp red chile pepper flakes
1/2 tsp thyme
1/2 tsp rosemary
1/8 tsp oregano
3 Tbs butter
1 1/2 tsp garlic, minced
1 tsp Worcestershire sauce
1/2 cup beer (room temperature)
1. Shell, devein, and rinse shrimp.
2. Grind seasonings in mortar and pestle.
3. In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce.
4. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet.
5. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning.
6. Serve shrimp over rice with sauce spooned over the top.
1 lb Jumbo, peeled
1 tbs Fresh lime juice
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Thyme
1/4 tsp Salt
1/4 tsp Red pepper
1/8 tsp Black pepper
Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well.
Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stirring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.
Time: 20 to 30 minutes
Yield: 4 servings
About 1/2 cup lime juice (3 or 4 limes)
1/4 cup sugar
1 tablespoon salt to taste
2 tablespoons neutral oil, like canola or grape seed
1 teaspoon minced garlic
1/2 teaspoon crushed red chili flakes, or to taste
1 1/2 pounds peeled shrimp, or 3 pounds head-on large or jumbo shrimp, left unpeeled
Minced cilantro for garnish.
1 lb Jumbo or Medium Shrimp - peeled and deveined
3/4 cup flour
1/2 Tbs baking powder
1/2 cup beer
1/4 cup flour
1 1/2 cups dried grated coconut
1 Tbs salt
1/2 Tbs ground black pepper
1/2 Tbs cayenne (or ground chilies)
1/2 Tbs paprika
1 Tbs garlic powder
1/2 tsp dried thyme
1/2 tsp oregano
1. Dip 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, or marmalade-ginger.
16 Jumbo Shrimp, with Shell
1/4 cup Vegetable Oil
1 each Ginger (1 inch long, peeled and minced)
3 each Cloves Garlic Peeled/Crushed
2 each Green Onions/Scallions (thinly sliced)
Salt and Pepper To Taste
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 freshly ground pepper.
7. Stir fry for an additional 20 seconds.
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
2 lb Raw Large Shrimp in their shells
Pinch of Salt
Melt the butter and oil in a flame proof 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.
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, adding salt if necessary.
12 jumbo Shrimp, peeled and deveined
3 Tbsp Olive Oil
2 Tbsp Lemon Juice
2 Tbsp White Wine
1 tsp Salt
2 Tbsp minced Garlic
3 Tbsp unsalted Butter
1 Tbsp Red Pepper Flakes, more to taste
2 Tbsp chopped Parsley
Heat oil in a medium-sized skillet. Over medium heat, add the shrimp. Cook about 3 to 4 minutes. Add the garlic, pepper flakes, lemon juice, wine and salt. Cover and cook 3 minutes. Uncover and beat in the butter. Remove from heat and mix in the parsley. Serve hot shrimp scampi over your favorite pasta or steamed rice.
Source: Fisherman's Express - Alaska Seafood
http://www.fishermansexpress.com/spicy-shrimp-scampi.html accessed July 18, 2007
2 lb Shrimp, cooked, tails on
1/2 lb Butter, melted
1 Lemon, sliced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
4 Cloves garlic, pressed
1/2 tsp Chili powder
2 Tbs White wine
1. Combine all above ingredients except shrimp, set aside.
2. Place shrimp on jelly roll pan
3. Pour sauce over shrimp and let stand at least 24 hours in refrigerator. When ready to serve, bake at 350 for 20 minutes, basting often. Place under broiler for a minute or two until tails turn brown.
1 16 oz. Bottle of Catalina French Dressing
2 Tbs Worcestershire
2 tsp Garlic granules or powder
2 tsp Black pepper
3 Drops of Tabasco
1 lb Medium or Large Shrimp, peeled and deveined
1 lb Mixed or Jumbo Scallops
1 Large onion, cut in medium pieces
1. Combine dressing, Worcestershire, garlic powder, pepper, and Tabasco.
2. Place Shrimp, Scallops, and onion in large container.
3. Pour marinade over all, making sure all is fully covered. Refrigerate at least 1 hour. Overnight if possible.
4. Thread Shrimp, Scallops, and onion onto skewers. Cover grill with foil, punched with several holes.
5. Cook with cover on until Shrimp and Scallops are cooked through. Turn occasionally and brush with marinade.
Cayenne and black pepper give this dip a peppery kick. Just the thing to spice up an hors d' oeuvre platter of crunchy, fresh vegetables.
Serving size: Makes 1 cup.
1/4 tsp. garlic powder
1 cup mayonnaise
2 Tbsp. minced onion
1 tsp. paprika
1/2 tsp. cayenne pepper, or to taste
1/2 tsp. black pepper
Combine all ingredients and mix well. Refrigerate.
Source: http://www.schwans.com/recipes/recipe93.aspx?tb=4 accessed 7/15/07
Yield: 1 Servings
3⁄4 cup Corn starch
1⁄4 cup Flour
1 teaspoon Baking powder
1⁄2 teaspoon Salt
1⁄4 teaspoon Pepper
1⁄2 cup Water
1 Egg, slightly beaten
2 cups plain low-fat yogurt
2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons anchovy paste
2 teaspoons lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon hot sauce
1 pound lump crabmeat, shell pieces removed
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup minced green onions
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and refrigerate.
Combine cream cheese and next 8 ingredients (cream cheese through hot sauce), stirring well with a whisk. Stir in yogurt. Add crabmeat and remaining ingredients; stir gently to combine.
Yield 3 3/4 cups (serving size: 1/4 cup)
Source: Cooking Light November 1998 http://www.cookinglight.com/cooking 7/15/07
- Scallops - Chiles - Chipotles - Shrimp - Top -
A quick and easy dish of shrimp sauteed in a spicy sauce of butter, garlic, Worcestershire sauce, red wine, and chipotle chiles. Serve over steamed rice.
Source: allrecipes.com/ eileenvideo bellacitta
- Chiles - Shrimp - Top -
Yield: 4 servings
Source: Sanjeev Kapoor, The "Rachael Ray" of India, whips up
his One-Minute Meal on Rachel Ray Show, aired on Friday, April 24, 2009,
shrimp with steamed rice. www.rachelray.com/
Hot and Sour Tomato Pickle
- Spices - Chiles - Shrimp -- Shrimp Dips and Batters - Top -
Time: 5 minutes
Make sauce: Place all ingredients except shrimp in a small bowl and stir
until well-combined. Cover with plastic wrap and refrigerate until ready
- Spices - Chiles - Shrimp - - Shrimp Dips and Batters - Top -
Source: iFood TV http://www.ifood.tv/recipe/shrimp_remoulade_5
- Spices - Collections - Chiles - Shrimp - Shrimp Dips and Batters -- Top -
Alki Point, one of the first settlements in Washington, was planned as a great meropolis called "New York". It never made the grade, so the early settlers tacked "Alki" - Chinook for "by and by" to its name. The "New York" was subsequently abandoned. This sauce was created somewhere near Alki Point (now within Seattle's limits) and it is a dream that does come true.
Some recipes were taken from:
Gulf Coast Specialties The Shrimp and Seafood People
16211 Clay Road
Houston, Texas 77084
link now defunct
[Shrimp] [Dips and Batters] [Scallops] [Fish] [Crab] [Clams] [Lee's Recipes]
Last updated March 31, 2012