1 lb shrimp - peeled and divined
3/4 cup flour
1/2 Tbsp baking powder
1/2 cup beer
1/4 cup flour
1 1/2 cups dried grated coconut
1 Tbsp salt
1/2 Tbsp ground black pepper
1/2 Tbsp cayenne (or ground chilies)
1/2 Tbsp paprika
1 Tbsp garlic powder
1/2 tsp dried thyme
1/2 tsp oregano
Dip shrimp individually into the batter and then roll in the coating.
Deep-fry. Allow to drain on paper towel.
Serve with various dips: honey/soy sauce/tabasco, honey/ mustard
1 lb shrimp - peeled and divined
- 2 cups of cooked, peeled, and ready to eat shrimp
- 1 clove garlic crushed
- 1 tablespoon deseeded and chopped chili
- 1 tablespoon olive oil
- Juice of one lemon
- Fresh chopped parsley to garnish
- Salt and pepper to taste
- Whole wheat spaghetti for four
Heat the olive oil in a non stick pan and add the garlic and chili, stir over low heat for approximately 1 minute. Add the lemon juice and shrimp and heat through for a minute or so. Toss the mixture and spaghetti together, add salt and pepper to taste and garnish with a little parsley and serve.
- 3 tablespoons butter
- 1 pound medium shrimp, peeled and deveined
- 4 green onions, finely chopped (include tops)
- 1 bell pepper, seeded and finely chopped
- 1 small hot or mild chili pepper, seeded and finely chopped
- 2 cups mashed potatoes
- 2 eggs, beaten
- salt and pepper, to taste
- 1 cup fine dry bread crumbs
- vegetable oil, for deep frying
Preparation: Melt butter in skillet over medium heat; add the shrimp and cook until pink (2 to 3 minutes depending on size). Remove shrimp from skillet with a slotted spoon, cool slightly, then chop. Set aside.
Add the green onions, bell pepper and chili pepper to the butter remaining in the skillet. Saute over medium heat until vegetables are just softened, about 3 minutes. Add mixture to the mashed potatoes and mix well. Stir in the chopped shrimp and beaten eggs. Season to taste with salt and pepper. Stir in some of the bread crumbs, if needed to make the dough stiff enough to form into balls. Shape mixture into 2-inch balls. Put the bread crumbs in a shallow bowl. Roll the shrimp/potato balls in the crumbs. Cover and chill for at least 30 minutes or up to 4 hours. Heat oil in a deep fryer or heavy pot to about 360 degrees. Fry the balls 3 or 4 at a time for about 4 minutes, or until browned and crispy on the outside. Remove balls to paper towels; drain and serve immediately.
Makes about 2 dozen small fritters.
- 2 egg yolks
- 1/2 cup milk
- 1 1/2 cups sifted flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon paprika
- 2 tablespoon chopped parsley
- 1/2 cup fresh white bread crumbs
- 2 tablespoon finely minced onion (cooked)
- 2 tablespoon finely minced green pepper (cooked)
- 1 cup cooked, chopped shrimp (cooled)
- 2 egg whites stiffly beaten
- Optional Ingredients!
- 1/4 cup creamed style corn (drained)
- 2 tablespoon old bay seasoning, from Maryland. Can be found in more supermarkets.
Mix with a few swift strokes.
Fold in the remaining ingredients, taste for seasonings and adjust as you like.
Refrigerate the mixture for 30 minutes, then deep fry by placing golfball size nuggets in 375 degree oil.
Note: You may adjust the ingredients as you like. If you don't like green peppers leave then out. If you like onions you may add them in place of the peppers. Don't increase the volume of ingredients with out proportionately increasing the other ingredients, otherwise the fritters will fall apart when frying. To make clam fritters replace the shrimp with clams.
1 32oz. can V-8 juice
1 cans beer
3 to 6 jalapeño peppers (you can substitute habaneras)
1 large onion chopped
1 tsp. salt
2 cloves garlic, chopped
3 lbs. shrimp, peeled and divined
Place all ingredients, except shrimp, in a large pot and bring to a boil. Add shrimp and remove from heat. Let stand about 20 minutes. Drain and chill shrimp.
- 2 cups water
- 1 cup long grain white rice
- 1 Tbs. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lb. canned crushed tomatoes
- 1 tsp. dried oregano
- 1/2 tsp. marjoram
- 3-3/4 cups chicken stock
- 3/4 cup dry white wine
- 1 lb. medium shrimp , peeled and deveined
- 1 cup frozen corn, thawed
- 1/2 green bell pepper, seeded and chopped
- 1/4 cup sun dried tomatoes, chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup cilantro or parsley, chopped
- 1 lime, cut into wedges
Boil water in a medium saucepan over high heat.
Stir in rice, and salt and pepper to taste.
Immediately reduce heat to low.
Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed.
Remove from heat.
Let stand 10 minutes.
Heat oil in a heavy non-reactive saucepan over medium heat.
Sauté onion and garlic 4-5 minutes or until they begin to turn golden.
Stir in next 5 ingredients.
Bring to a boil.
Reduce heat to low.
Cover and simmer 15 minutes.
Add remaining ingredients, except cilantro and lime.
Season with salt and pepper to taste.
Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout.
Divide stew among individual serving bowls.
Place 3/4 cup of cooked rice in center of each bowl.
Garnish with cilantro and lime.
- 1-1/2 lbs. canned crushed tomatoes
- 1 lb. zucchini, chopped
- 4 cups vegetable stock, hot
- 2 Tbs. unsalted butter
- 3 Tbs. all purpose flour
- 3/4 tsp. pepper 3
- /4 tsp. nutmeg
- 1/2 tsp. sugar
- 1 Tbs. parsley, chopped
- 1-1/2 lbs. medium shrimp, peeled and divined, thawed if frozen
- 1 cup seasoned croutons
Bring to a boil over high heat, stirring frequently.
Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft.
Melt butter in a small heavy saucepan over medium heat.
Whisk in flour with a wooden spoon to make a smooth paste.
Whisk in 1/4 cup of the soup liquid and mix thoroughly.
Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth.
Increase heat to medium high.
Stir in remaining stock, stirring constantly until mixture comes to a boil.
Remove from heat and add remaining ingredients, except croutons.
Simmer another 3-4 minutes until shrimp are just cooked.
Serve with croutons.
True shrimp are small, swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water.
To deshell the shrimp, first hold onto the tail while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. The "vein" is then removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing one to pick out the dark ribbon-like vein with a pointed utensil. Then rinse the shrimp under cold running water. If the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. Shrimp is best if cooked very briefly, allowing only enough time for the meat to lose its translucency. It quickly becomes rubbery and unappetizing if overcooked, and the line between cooked and overcooked is very thin.