New Orleans BBQ shrimp

Celina da Rocha Azevedo

variation of a recipe from The New Orleans Cookbook by Rima & Richard Collin

1 c (2 sticks) margarine
1/2 c vegetable oil
1/2 c chicken broth (canned is fine)
4 t finely minced garlic
5 whole bay leaves, torn into pieces
4 t dried rosemary, crushed
1 t dried sweet basil
1 t greek oregano
1 t dried thyme
1/2 t salt
1/2 t (or more) cayenne pepper
4 t paprika
1 1/2 t freshly ground black pepper
1 T fresh lemon juice
2 lb whole fresh shrimp in the shell (with heads if possible)

In a heavy saute pan or saucepan melt the margarine, then add the oil and
mix well. Add all the other ingredients except the shrimp and broth, and
cook over medium heat, stirring constantly, until the sauce begins to boil.
Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently,
then remove the pan from the heat and let it stand, uncovered, at room
temperature for at least 30 minutes. Add the shrimp to the sauce, mix
thoroughly, and put the pan back on the burner. Cook over medium heat for
6 to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking
the pan back and forth to mix. Preferably, place the pan into a preheated
450 deg F oven and bake for 10 minutes. OR simmer loosely covered on the
stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with
about 1/2 c of the sauce ladled over each one. You will need bibs and lots
of bread to sop up the sauce. Also, fingers are a necessary eating
utensil. A good side dish is quartered red new potatoes, baked in olive
oil, lemon juice, salt, pepper, and several bay leaves. A green salad and
bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings.

Tandoori shrimp

• 1/2 cup Major Grey's chutney
• 2/3 cup fresh lime juice
• 1/2 cup vegetable oil
• 1 teaspoon cayenne

Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste.

Dressing may be made 1 day ahead and chilled, covered.

Bring dressing to room temperature before using.

Tandoori marinade:

• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander seeds
• 4 garlic cloves, crushed
• a 1 inch piece fresh ginger root, peeled and chopped
• 2 fresh serrano or jalapeno chilies, seeded and chopped (wear rubber gloves)
• 1/4 cup plain yogurt
• 1 teaspoon freshly grated lime zest

In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about two minutes, be careful not to burn them, and transfer to a bowl.

Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.

• 2 pounds medium shrimp (about 50), shelled and deveined
• 1/4 cup vegetable oil for frying
• 6 cups packed tender watercress sprigs, washed well and spun dry.
• 3 red bell peppers, cut into julienne strips
• 2 firm-ripe mangoes, peeled and cut into julienne strips

Pat shrimp dry and add to marinade, stirring to coat well.

Marinate shrimp at room temperature 15 minutes.

Alternatively, shrimp may be marinated, covered and chilled up to 1 day.

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes.

Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly.

In a large bowl gently toss together shrimp , watercress, coriander sprigs, bell peppers, mangoes, and dressing.

Barbecued Shrimp

• 1/2 cup butter
• 1/2 cup olive oil
• 1 tablespoon soy sauce
• juice of 1 lemon
• 2 bay leaves
• 1 tablespoon black pepper
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon rosemary
• 1/8 teaspoon thyme
• 1/8 teaspoon oregano
• 2 pounds unpeeled large shrimp
• 1 1/2 teaspoons salt

Preparation: Combine all ingredients except shrimp and salt in a baking dish approximately 11 x 7-inches. Microwave on high (100%) for 2 to 3 minutes, until butter is melted. Add shrimp; mix to coat. Microwave on high (100%) for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt and serve with French bread. Serves 4.

Shrimp with Olives

Shrimp with olives and green onion, baked with bread crumbs.

In a medium saucepan, melt butter over low heat. Add flour, stirring until smooth and well blended. Stir in paprika, pepper, dry mustard and green onion. Gradually stir in milk. Continue to cook, stirring constantly, until thickened.

Add shrimp, olives, white wine and a little salt, to taste. Transfer to a lightly buttered shallow 1-quart baking dish; top with buttered crumbs. Bake at 375° for 15 to 20 minutes, or until bread crumbs are browned.

4 serves.

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 1/2 teaspoon sweet paprika
• dash pepper
• 1/2 teaspoon dry mustard
• 1 tablespoon finely chopped green onion
• 1 1/2 cups milk
• 1 1/2 cups shelled and cooked shrimp
• 1/4 cup sliced pimiento-stuffed olives
• 2 tablespoons dry white wine
• salt
• 2 tablespoons bread crumbs, tossed with 2 teaspoons melted butter

Caribbean Coconut Shrimp

1 lb shrimp - peeled and divined

3/4 cup flour
1 egg
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
or marmalade/ginger.