SHRIMP AND OKRA

Sauteed Shrimp and Okra
Makes 4 to 6 servings

1 tablespoon vegetable oil, plus more if needed
1-1/2 pounds okra, trimmed, chopped
1 pound shrimp, peeled, deveined
2 to 3 teaspoons minced garlic
1 teaspoon minced jalapeno
1 teaspoon minced fresh ginger
1/2 cup diced onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme leaves
1 cup diced tomato, with juices

Place a cast-iron skillet over medium heat and add oil. Add okra and cook, stirring occasionally, until it begins to brown, about 5 minutes. If okra starts to stick, add more oil. Add shrimp, garlic, jalapeño, ginger, onion, salt and pepper and cook for 5 minutes, until onion softens and shrimp begin to turn pink and opaque. Add parsley, thyme, and tomato and cook until shrimp is cooked through, 2 to 3 minutes more. Taste and adjust seasonings with salt and pepper if needed.

SHRIMP and CRAWFISH STUFFED CHEESY BREAD

Shrimp and Crawfish Stuffed Cheesy Bread

1/2 recipe roll Dough

1/2 recipe shrimp and crawfish étouffée 

1 cup shredded Cheddar Cheese

1 cup shredded Monterrey Jack Cheese

1 egg, beaten

Roll out dough on a lightly floured surface into a large rectangle.

With a slotted spoon, mound Etouffee down along center of dough.

Top with shredded cheeses.

Cut strips on either side of the mound of Etouffee.

Pull about 1 inch of the ends up and over the mound of Etouffee.

Bring each strip up and over the mound of Etouffee  making a braid.

Pinch ends together to seal.

Brush entire surface with beaten egg.

Transfer to greased baking sheet.

Place in warm spot to finish rising for about 30 minutes.

After 30 minutes, place in preheated 350 oven and bake until golden brown.

Basic Yeast Roll Dough

4-1/2 tsp instant yeast (I purchase this at Sam’s)

1/2 cup warm water (about the same warmth as a baby bottle…you know…test it on your wrist)

2 cups warm milk ( see above about the baby bottle)

6 Tbsp unsalted butter, softened

2 eggs

1/2 cup sugar

1 teaspoon salt

6 to 7  cups all-purpose flour

In the bowl of a heavy duty mixer fitted with a paddle, dissolve the instant yeast and 1 tablespoon of the sugar in the warm water. Let stand for a couple of minutes until it starts foaming. Add the warm milk, melted butter, eggs, remainder of the sugar, and salt and turn the mixer on low to mix.  Add half of the flour one cup at a time and mix until smooth.

Remove the paddle and replace it with a dough hook. Add 3 – 4 more cups of flour one cup at a time. Knead the dough with the mixer for about 5 minutes. The dough should look and feel smooth and be a little sticky to the touch. If dough is overly sticky, add up to 1/2 cup more of flour. Put the dough to an oiled bowl. Cover and let rise in a warm place until doubled in size.

FOR DINNER ROLLS:

After the dough has risen, punch it down in the center and turn out on a floured surface, knead it by hand for a minute or so. Form a ball and then start pinching off pieces and forming into balls and placing on greased baking sheet.    Cover and let rise for until doubled in size. While dough is rising, preheat oven to 350.

Once the rolls have doubled in size, place in 350 oven and bake for 12 – 15 minutes or until golden brown.

FOR CLOVERLEAF ROLLS:

Use the basic yeast dough recipe.

After the dough has risen, punch it down in the center and turn out on a floured surface, knead it by hand for a minute or so. Form a ball and then start pinching off pieces and forming into small balls. Place 3 small balls into each cup of a muffin tin. After all muffin cups are filled, set muffin pan in a warm spot and let rise until doubled in size. Bake in preheated 350 oven for 12 – 15 minutes until golden brown.

FOR PIZZA ROLLS:

Substitute olive oil for melted butter in the Basic Yeast Dough Recipe. Also add 1 tablespoon of garlic powder.

After the dough has risen, punch it down in the center and turn out on a floured surface, knead it by hand for a minute or so. Roll out 1/2 of the dough into a large rectangle. Spread a layer of pizza sauce over the dough. Sprinkle generously with Mozzarella cheese. Add what ever other pizza ingredients you may like.

Starting at the bottom of the dough, gently roll into a log. Slice into sections and place in greased muffin pan. Set aside in warm spot to rise, about 30 minutes to an hour.

Bake in preheated 350 oven about 20 minutes or until brown.

FOR MOZZARELLA STUFFED GARLIC BUBBLE BREAD:

Substitute olive oil for melted butter in the Basic Yeast Dough Recipe. Also add 1 tablespoon of garlic powder.

After the dough has risen, punch it down in the center and turn out on a floured surface, knead it by hand for a minute or so. Form a ball and then start pinching off pieces and forming into small balls around a small piece of Mozzarella cheese. Place 3 small balls into each cup of a muffin tin. After all muffin cups are filled, set muffin pan in a warm spot and let rise until doubled in size. Bake in preheated 350 oven for 12 – 15 minutes until golden brown.

Shrimp and Crawfish Étouffée 

1 onion, chopped

1 bell pepper, seeded and chopped

2 cups celery, chopped

1 clove garlic, minced

1/4 cup olive oil

1 tablespoon butter

1 tablespoon red pepper flakes

1 tablespoon Old Bay Seasoning

1 tablespoon Tony’s Cajun Seasoning

3 cups chicken broth

1/2 cup tomato juice

1 12 ounce package frozen crawfish

1 pound shrimp, peeled and deveined

1 tablespoon corn starch

1/2 cup cold water

Saute onion, garlic, bell pepper, and celery in olive oil and butter over medium heat until tender crisp.

Stir in red pepper flakes, Old Bay Seasoning, and Tony’s Cajun Seasoning.

Add chicken broth and tomato juice.

Add crawfish.

Reduce heat and simmer for 15 minutes.

Add shrimp, simmer until shrimp are pink. About 5 minutes.

Stir corn starch into 1/2 cold water. Add to etouffee in steady stream. Stir until thickened. About 5 minutes.

Serve over hot rice.  Garnish with chopped green onion.

EASY SHRIMP CASSEROLE

EASY SHRIMP CASSEROLE
Makes about 10 servings 

1 stick butter
1/2 cup chopped onions
1/2 cup chopped bell peppers
1 (10-ounce) can Rotel Tomatoes
1 can cream of onion soup
1 can cream of chicken or shrimp soup
1 can cream of mushroom soup
2 pounds raw shrimp, peeled, deveined, seasoned with salt and pepper
2 cups uncooked rice, preferably long grain

Preheat the oven to 350 degrees.
Melt the butter in a large pot over medium heat. Add the onions and bell peppers, and cook, stirring, until they are soft and lightly golden, about 5 minutes. Add the tomatoes and soups, and mix well. Remove from heat.
Add the rice and shrimp, and again mix well. Pour into a large baking dish and bake, covered, for 1 hour. The rice should be cooked and tender. Serve hot.
. . . . . . . .

SHRIMP and CRABMEAT ETOUFFEE

SHRIMP and CRABMEAT ETOUFFEE

2 onions, chopped

2 stalks celery, chopped

1 teaspoon olive oil

1/4 teaspoon Granulated Garlic

2 1/2 cup chicken broth

1/4 cup flour

3 tablespoons lemon juice

1/8 teaspoon Cayenne Pepper, or to taste

2 teaspoons Tabasco sauce

1 1/2 lb shrimp, peeled and deveined

1 1/2 lb lump crabmeat

1/4 cup green onions, chopped

1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.

Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.

Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.

Serve over rice.

Makes 8 servings

*Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

SHRIMP BALLS or BOULETTES

Shrimp Balls or Boulettes

This recipe can also be used to prepare shrimp cakes. You can pan fry the cakes and serve them "hamburger" style on a bun. Or try serving the balls or patties with a remoulade sauce.

2 lbs raw shrimp, peeled and cut into small pieces
2 eggs
1 medium potato, boiled and mashed
½ cup green onions, chopped fine
½ cup fresh parsley, minced
4 toes garlic, minced
1 medium onion, minced
Salt and hot sauce to taste
Bread crumbs
Egg wash
Flour

Mix shrimp, eggs and potato in a bowl. Add finely chopped seasonings. Mix well. Add enough breadcrumbs until the mixture binds. Form into balls or cakes. Dust the cakes or balls in flour, dredge in egg wash and coat in bread crumbs. Fry in hot oil until golden brown. Drain. Serves 4.

SHRIMP TOASTS, BAKED OR FRIED with DIPPING SAUCES

Baked Shrimp Toast

Always use freshly grated Parmesan cheese. Use Pepper Jelly, Plum sauce or Muscadine sauce dipping sauces for this recipe.

1 qt. water
1 tsp. Crab boil
1 tsp. Salt
1 ½ cups small shrimp
1 8-oz. Pkg. Cream cheese
1 Tbsp. Onion, minced
½ cup homemade mayonnaise
1/4 cup sour cream
½ tsp garlic, minced
1/4 cup Parmesan cheese, grated
1 tsp. Creole mustard
2 Tbsp. Green onions, finely chopped
1 tsp hot sauced
1/4 tsp Old Bay
1/8 tsp. Cayenne pepper

1 small Loaf French bread, cut into 1 1/2-inch rounds
Bring the water, crab boil and salt to a boil. Cook the shrimp and drain and cool. Shen shrimp has cooled rough chop into small pieces. Combine all remaining ingredients except the French bread.
 Add shrimp. Spread a thick layer of the shrimp mixture onto the French bread rounds. Place rounds on a baking sheet and freeze. When Completely frozen, transfer to an airtight plastic bag.

To cook. Preheat oven to 350. Remove Toasts from freezer. Place on baking sheet and cook 15 minutes.

Pepper Jelly Dipping Sauce
1 c. water
1/4 cup red chili pepper flakes
1 large red bell pepper, seeds removed
1 Tbsp. Minced garlic
½ cup rice vinegar
3/4 cup corn syrup
1 cup white wine vinegar
1 cup sugar
2 Tbsp. Water
2 Tbsp. Cornstarch

Bring water to a boil in small saucepan. Stir in the chili flakes and simmer 5 minutes. Strain flakes, set aside, and discard water. Place bell pepper and garlic in a small stainless steel sauce pan with the vinegars and simmer 5 minutes. Allow mixture to cool slightly, then puree with the vinegars in a blender. 

Return pureed mixture to the saucepan and add the sugar and the corn syrup. Bring mixture back to a simmer. Dissolve the cornstarch in the water and blend into the bell pepper mixture. Once it returns to a simmer, remove from heat. Stir in the red chili pepper flakes and chill

May be made a week in advance.

Muscadine Dipping Sauce
1 cup muscadine jelly
1/4 cup white vinegar
1/4 cup creole mustard
1/4 cup horseradish
1 tsp. Black pepper, freshly ground
1 tsp. Salt
Melt the jelly with the vinegar and stir till smooth. Remove from heat and stir in the remaining ingredients.

Plum Sauce
1 c. plum preserves or jam
2 Tbsp. Riced wine vinegar
1 Tbsp. Onion, minced
1 tsp. Honey
1 tsp. Fresh ginger, minced
½ tsp garlic, minced
½ tsp. Jalapeno, minced
½ tsp crushed red pepper flakes

Bring all ingredients to boil. Reduce heat and simmer, stirring often, until preserves are melted (approximately 5 minutes). Remove from heat.
Let cool before serving. Keeps refrigerated 1 week.


Shrimp Toasts (fried version)
½ lb. Shrimp, p & d
1 egg white
1/4 cup green onion, minced
1 Tbsp cilantro, chopped
1/8 tsp. Cayenne
½ tsp soy sauce
1/4 tsp ginger, freshly chopped
1/8 tsp garlic, minced
1/4 tsp creole seasoning
1/8 tsp salt
½ tsp. Sesame oil
2 egg yolks
2 Tbsp. Rice vinegar
1 tsp. Soy sauce
1 Tbsp. Sherry
2 Tbsp water
12 slices white bread, crusts removed (lion’s tooth shape)
6 Tbsp. Oil
Parsley for garnish

Pulse together the shrimp, egg white, gr. Onion, cilantro, cayenne, ½ tsp. soy sauce, ginger, garlic, creole seasoning, salt and ½ tsp. Of the sesame oil 2 or three times to chop. Do not puree.
Put egg yolks, 2 Tbsp. Sesame oil, vinegar, 1 tsp. Soy sauce, sherry and water in a bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto slices of bread. Heat 3 Tbsp. Veg oil in skillet over medium high heat. Dip 6 bread slices into egg mixture, coating evenly on both sides. Place them a few at a time, shrimp side down first, and fry until golden brown, about 4 minutes on each side. Remove from the skillet. Repeat the process with the remaining 3 Tbsp. Veg oil and bread slices. Serve with the shrimp side up. Slice each sandwich into 2 triangles, placed on a serving plate and garnish with parsley.

　

SHRIMP CREOLE

SHRIMP CREOLE

2/3 cup vegetable oil

3/4 cup flour

3 finely chopped onions

6 cloves garlic

1 cup finely chopped celery

1 cup finely chopped bell pepper

2 bay leaves

Juice of one fresh lemon

1 small can tomato paste

3 pounds peeled shrimp

Salt, pepper, Worcestershire, chili powder, and Tabasco to taste

Make a roux with the oil and flour.  Add onions and sauté till soft.  Add all other ingredients except shrimp and enough water or chicken stock to cover them.  Simmer until all the vegetables are tender.  Add the shrimp and simmer until the shrimp turn pink.  Stir occasionally and season to taste.  Serve over rice, garnish with chopped parsley and green onions if desired.  Serves 6-8.

SHRIMP STUFFED MIRLITON

SHRIMP-STUFFED MIRLITON

4 (8 ounce) mirliton squash 

1/2 pound uncooked shrimp, peeled

1/2 pound coarsely chopped (cooked) smoked ham

 1 chopped medium-sized onion

2 cloves garlic, minced

1/4 cup finely chopped fresh parsley 

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon Tony Chachere's seasoning

11 Tablespoons butter, cut into 1/2 inch bits

I cup soft fresh breadcrumbs made from French bread

Drop the mirlitons into enough boiling water to immerse them completely. Cook briskly, uncovered, for about 45 minutes, or until they show no resistance when pierced with the point of a knife.  Drain the mirlitons and,

when they are cool, cut them lengthwise into halves.  Remove the seeds, and hollow out each half with a spoon to Mage boat like shells about 1/4 inch thick.  Invert the shells on paper towels to drain.  Purée the pulp.  Transfer the pulp to a heavy ungreased skillet and, stirring constantly, cook over moderate heat until all of the liquid in the pan evaporates.  Add 8 Tbsp. of the butterbits to the purée and when it melts, stir in the shrimp, ham, onion and garlic and continue cooking until shrimp is pink and onion is soft.  add parsley,thyme, cayenne and salt.  Taste for seasoning.  Spoon the shrimp and squash stuffing the reserved mirliton shells, dividing it equally among them and mounding the tops slightly.  Sprinkle the breadcrumbs and the remaining 3 Tbsp.  butterbits over the mirlitons.  Arrange the shells in a buttered baking dish and bake in the middle of the oven for 30 minutes, or until the tops are brown.  Serve at once.  Serves 8

SHRIMP STEW

SHRIMP STEW

Homemade seafood stock, a roux, some okra and shrimp, what's there not to love? It's a little gumbo-y, served atop rice, but we're not judging, we'll just be at the table ready to consume two, or six, bowls of it. 

Makes about 20 servings

8 pounds peeled small (51–60 count) Gulf shrimp, heads and shells reserved for stock

1 teaspoon liquid crab boil

1 cup oil

1 cup flour

2 large onions, chopped

8 cloves garlic, chopped

2 pounds fresh okra, sliced

1 28-ounce can chopped tomatoes

1/4 cup chopped parsley

2 bay leaves

2 tablespoons Creole seasoning

2 quarts water

salt and freshly ground pepper to taste

Louisiana-style hot sauce to taste

hot cooked rice, for serving

Place reserved shrimp heads and shells in a 4 quart saucepan. Add water to cover and liquid crab boil. Bring to a boil, cover and simmer for 1 hour. Strain, discard solids, and set aside.

Add oil and flour to an 18-quart stockpot set over medium heat. Stir constantly. Reduce heat to medium-low when flour starts to brown, about 10 minutes, and cook until flour reaches a dark brown color, about 20 minutes.

Add onions, increase heat to medium, and sauté until onions are soft, about 20 minutes. Add garlic and sauté until fragrant, about 3 minutes. Add okra and cook until it begins to soften, about 5 minutes. Mixture will be thick.

Add tomatoes, parsley, bay leaves, and Creole seasoning stirring thoroughly. Add reserved stock, water, salt and pepper, and hot sauce. Bring to a boil, cover, reduce heat to low and simmer 45 minutes, stirring occasionally.  Add peeled shrimp and cook for an additional 15 minutes until shrimp turn pink and are heated through, Add additional water if stew becomes too thick. Serve with rice.

COCONUT SHRIMP

COCONUT BEER SHRIMP

1 lb. unpeeled med. fresh shrimp
3/4 c. pancake mix
3/4 c. beer
1 tbsp. coconut milk
1/4 c. all purpose flour
1 c. coconut flakes
Light vegetable oiL

Peel and devein shrimp; rinse well. Combine pancake mix, beer and coconut milk and mix well. Dredge shrimp in flour, shake off excess. Dip into batter then dredge coated shrimp in coconut. Heat oil in saucepan (2" to 3" deep) to 350 degrees. Fry 5 to 6 shrimp at a time approximately 35 to 45 seconds on each side and golden brown. Drain on paper towel and serve.

Serve with Sweet Chili Sauce.

SHRIMPETTI

SHRIMPETTI

4 medium onions, chopped fine

2 tsp olive oil

2 small cans tomato sauce

2 small cans tomato paste

4 Tbsp. minced garlic

4 Tbsp. minced basil or 3 tsp. fresh

Creole seasoning to taste

Sugar to taste (optional)

2 Lbs. shrimp, peeled and deveined

32 ounces spaghetti

Garlic Bread

In a large Dutch oven set over medium high heat, sauté onions in olive oil until translucent.  Add tomato sauce and paste and cook until paste is melted.  Add 6 cups water; bring to a boil.  Add garlic, basil, Creole seasoning and sugar.  Reduce heat to low; cook for two hours.  Just before the sauce completes cooking, cook the spaghetti according to package directions.  Drain; reserve 2 cups of the cooking water.  Add shrimp to sauce; increase heat to medium and cook until shrimp are pink, about 8 minutes.  Add pasta to pot with shrimp and sauce.  Toss thoroughly to coat, adding pasta cooking water as necessary if mixture becomes too thick.  Correct seasoning with Creole seasoning.  Serve with garlic bread.  
Serves 8

SHRIMP AND CORN STEW

Shrimp and Corn Stew

6 ears fresh white corn on the cob
1 stick unsalted butter, cut into pats
1 large white onion, diced
2/3 cup fresh celery, finely diced
4 cloves garlic, mashed
1/2 cup green bell pepper, finely diced
1 can Rotel tomatoes with chilies (10.5 ounce size)
2 cans crushed tomatoes with liquid
1 quart concentrated seafood stock, as needed
Cajun all-purpose seasoning, to taste
1 teaspoon fresh-ground black pepper
2-3 heaping tablespoons all-purpose flour
2 pounds medium-size fresh Louisiana shrimp, peeled and chopped
4 hard-boiled eggs
6 cups cooked and buttered rice
Minced flat leaf Italian parsley

Before you begin the dish, take a sharp knife and cut the kernels of corn off the cob and soak then briefly in cold water (for about 15 minutes or so).
While they are soaking, melt the butter in a heavy, high-sided, 12-inch, non-stock or anodized skillet and sauté the onions, celery, garlic, and bell pepper until they soften.
Next, stir in both the Rotels and the crushed tomatoes and combine them into the veggies.
At this point, add in the seafood stock—a little at a time—blending everything as you go.

This is also the time when you sprinkle in the Cajun seasoning along with the black pepper and fold them into the mixture as well.
Now increase the fire to medium high and bring the contents in the skillet to an easy boil. When the process is done, sprinkle in the flour, stirring as you add to keep it from getting lumpy. It should thicken the tomato gravy slightly.

Here is when you add the corn and stir it around completely to create a perfect blend.
When the mix is uniform cover the pot with a tight fitting lid. Complete this part of the recipe by reducing the fire to low and simmering the stew for about an hour and a half.

Then about 10 minutes before you’re ready to eat, drop in the shrimp, stir them briskly into the mixture, turn off the fire, remove the pot from the burner, cover it, and allow the residual heat to cook the shrimp until "just pink" and tender.
Do not overcook the shrimp or they will turn rubbery!
To serve, chop up the hard-cooked eggs to the same consistency you’d use to make tuna salad, drop them into the stew, and gently fold them in!
All that’s left is to spoon it all out over a mound of hot, steamed buttered rice and top with a touch of finely minced parsley.
For the coup d’ grace, a cold Romaine salad with olive salad dressing turns this recipe into a favorite Southern meal! Oh, yeah—a few hot buttered pistolettes only adds pizzazz to the presentation.
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Chef’s Hint: If fresh corn is not available, this recipe can be prepared with frozen corn (especially shoe peg corn). If possible, try to avoid using canned corn—too much crunchy texture is lost when using canned corn.
　

BAKED YELLOW SQUASH and SHRIMP

Baked Yellow Squash & Shrimp

If you know how to do it, there ain’t nothing to it."
Small squash without blemishes are best.

½ lb. Raw shrimp, peeled, deveined and cut in half
1 ½ lbs yellow squash, sliced
1 qt vegetable stock
1 medium onion, chopped
2 toes garlic, chopped
1 rib celery, chopped
½ small bell pepper, chopped
4 Tbsp. Butter
½ cup bread crumbs
Salt and pepper
Hot sauce

Preheat oven to 350⁰. Parboil squash in vegetable stock. Drain and set aside. Saute onions, garlic, celery and bell pepper in 2 Tbsp of butter. Add shrimp and cayenne. Saute until shrimp are pink. Combine with squash and turn into a basking dish. Combine bread crumbs and 2 Tbsp of melted butter. Crumble over squash and shrimp mixture. Bake at 350 for about 15 minutes or until crumbs are brown. 
Serves 6.

SHRIMP BOIL

Shrimp Boil
Social Catalyst as well as brilliant food!

Use the same technique for crawfish or crabs or a mixture.

6 quarts water
3/4 cup of Old Bay, 1 package Zatarain’s Shrimp and Crab Boil or 1 small bottle Zatarain’s liquid crab boil.
4 onions, quartered, 6 whole heads of garlic,
4 lemons, squeezed, drop in the squeezed skins,
1 bunch celery, chopped into 3-inch sticks
4 carrots, peeled and cut into 1-inch lengths
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
8 ears corn - husked, cleaned and broken into quarters
5 pounds large fresh shrimp, unpeeled
　
Bring water and Old Bay Seasoning to boil in a large stockpot.
Add potatoes, onions garlic, lemons, celery, carrots. Return to the boil and cook for 15 minutes. Add sausage, return to the boil and cook for 5 minutes more. Add corn, return to the boil and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes (no need to return to the boil). Drain immediately and serve.

SHRIMP PILAU

Shrimp Pilau

6 slices bacon
2 cups water
1 tsp salt
1 cup rice, uncooked
3 cups shrimp, peeled and deveined
2 tsp. Worcestershire sauce
1 Tbsp. Flour
3/4 cup chopped celery
1/4 cup chopped green pepper
3 Tbsp butter
1 tsp. Salt
½ tsp pepper

Fry bacon until crisp. Drain bacon, reserving 3 Tbsp. Drippings. Crumble bacon and set aside.
Combine water, salt, and drippings. Bring to a boil; stir in rice. Reduce heat; cover and cook 20 minutes.
Sprinkle shrimp with Worcestershire sauce; dredge in flour. Saute shrimp, celery and green pepper in butter for 3 minutes. Cover and cook for 2 minutes. Remove from heat, and stir into rice. Add salt, pepper and reserved bacon, stirring well. Serve hot.
Yields 6 to 8 servings.

BASIC FRIED SHRIMP & COCKTAIL SAUCE

Simple Fried Shrimp

2 dozen large shrimp, peeled
½ tsp. Plus 1 ½ Tbsp salt
1/4 tsp plus 1 Tablespoon black pepper
2 cups flour
2 tsp. Cayenne
oil for frying
1 cup well-shaken buttermilk
2 tsp. Creole mustard (if you want your shrimp tangier)

Place shrimp in a medium bowl and season with1/2 tsp salt and 1/4 tsp black pepper:
In a separate bowl, whisk together the flour with the remaining salt, pepper and the cayenne.
Heat 3-4 inches of oil in a large pot until very hot, about 350 degrees.

Pour the buttermilk (and mustard, if using) over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Use a separate dry spoon or your fingers, to toss and evenly coat. Carefully slip the battered shrimp in to the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. (Don’t over-crowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won’t crisp up as quickly or as nicely as they should.

Cocktail Sauce:
1 cup ketchup, 3 Tbsp. horseradish, 2 Tbsp. Lemon juice, 2 Tbsp. Tabasco sauce, and 2 tsp. Worcestershire sauce.

SHRIMP with LOBSTER SAUCE

Shrimp in Lobster Sauce

No lobster in this. It’s a relic of the age when America fell in love with Chinese carry-out.

2 Tbsp. Peanut oil
2 cloves garlic, crushed
1/4 pound ground pork
1 pound fresh shrimp, cleaned
1 Tbsp soy sauce
½ tsp. Salt
½ tsp. Sugar
2 green onions, cut in 2-inch pieces
½ cup water
1 Tbsp. cornstarch
1 Tbsp.water
2 eggs, lightly beaten

Heat oil over medium heat. Stir in garlic; then add pork and continue stirring until pork turns white, about 3 minutes. Add shrimp, stir until they turn pink. Add soy sauce, salt, sugar and green onions, mix well. Add water and bring to boil. Cover and cook for 3 minutes. Dissolve cornstarch in water and add to mixture, simmer until thickened, stir in eggs, turn off heat immediately and serve, over rice of course.

SAUSAGE AND SHRIMP JAMBALAYA

Sausage/Shrimp Jambalaya

1 pound pork bulk sausage (Hot Italian is good)
½ pound thick sliced bacon, cut into pieces
3 large onions, chopped
1 green pepper, chopped
½ cup minced parsley
1 1/3 cups rice
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon cayenne
1 pound shelled shrimp

Fry sausage and bacon, stirring frequently. Remove and drain all but 2 Tbsp. fat. Add onions and pepper; cook 8 to 10 minutes. Add parsley, bacon, sausage, garlic and seasonings and mix well. Place shrimp over mixture. Do not stir. Pour rice over shrimp. Add water to barely cover rice. Do not stir. Cover, bring to boil; reduce heat and cook 30 minutes. Remove cover, reduce heat and continue heating 15 minutes to dry jambalaya.

8 servings.

SHRIMP de JONGHE

Shrimp de Jonghe

4 cups shrimp, cleaned about 2 lbs.
3/4 cup butter (1 ½ sticks)
4 cloves garlic, sliced
½ tsp. Minced parsley
½ tsp. Minced green onion
1/4 cup Parmesan cheese
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 cup sherry
1 cup dry bread crumbs
1/4 cup (½ stick) butter

Saute shrimp in butter until very lightly browned. Divide shrimp into 6 individual scallop shells or a glass baking dish. (9 x 12). Saute garlic in butter over low heat for 5 minutes. Remove and discard garlic. Stir in parsley, green onion, seasonings and sherry. Pour over shrimp. Combine crumbs and melted butter; spoon over shrimp. Sprinkle with cheese. Bake in 350 oven until golden brown, about 15 minutes.

6 servings.