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Coconut Fried Shrimp | Crab Stuffed Shrimp | Shrimp Scampi | Shrimp Supreme |
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| Coconut Fried Shrimp | |
| 2 lbs | shrimp (uncooked) |
| 1¼ cups | flour |
| ½ Tbl | double action baking powder |
| ½ Tbl | salt |
| 1 cup | milk |
| 1 whole | egg |
| 3 Tbl | melted butter |
| long shredded coconut | |
| Directions: | |
| 1. | Shell and de-vein shrimp, leaving tail on. Split shrimp without separating. |
| 2. | Sift flour with baking powder and salt; adding milk, egg and melted butter to make batter. Beat well. |
| 3. | Roll in shredded coconut and deep fry at 375º until golden. Serve immediately. |
| Serves: | 6-8 |
| Preparation: | 30 minutes |
| Cooking: | 10-15 minutes total, for frying a few at a time. |
| "Irresistible first course or appetizer!" | |
| 20 large | shrimp, peeled (tail left on), de-veined and butterflied |
| 1 stalk | celery, minced |
| ¼ cup | onion, minced |
| 2 Tbl | parsley, chopped |
| ½ pound | crabmeat |
| 1 ½ cups | fresh breadcrumbs |
| salt and pepper to taste | |
| Directions: | |
| 1. | Pre-heat the oven to 350º. Heat the oil in a skillet. Add the celery and onions. Cook until just soft. Remove from heat. Stir in the parsley, crabmeat, breadcrumbs and seasoning. Place a small amount of stuffing in each shrimp. Place on a lightly oiled baking sheet. Cook for 25-30 minutes or until the stuffing begins to brown. |
| Serves: | 3-4 |
| "These tasty shrimps are great as an entree or appetizer." | |
| Scampi Butter | |
| 1-2 | cloves garlic (chopped fine) |
| ½ Tbl | shallots (chopped) |
| 1 | lemon (ground fine including rind and pulp) |
| ½ tsp | freeze dried chives |
| 2 dashes | Tabasco |
| 1 dash | Worcestershire sauce |
| ¼ tsp | salt |
| ¼ tsp | white pepper |
| ⅛ Tbl | garlic salt |
| 1 stick | butter softened (4 oz.) |
| Shrimp | |
| 6 medium | shrimp |
| ½ cup | fresh bread crumbs |
| sherry | |
| Directions: | |
| Scampi Butter | |
| 1. | Process all ingredients in blender or food processor (or chop very fine.) add to softened butter. Cover and refrigerate until ready to use. |
| Shrimp | |
| 2. | Lightly bread damp shrimp and place in baking dish. Melt one-third of the scampi butter and pour over shrimp evenly. (Reserve remaining scampi butter for future use!) |
| 3. | Bake in hot oven about 475º for 8-10 minutes or until just done. Sprinkle with sherry. |
| Serving: | 1 |
| Preparation: | 10 minutes, cooking time is 10 minutes |
| "This versatile butter may be used on other fish, escargot or even chicken!" | |
| 16 large | raw shrimp (peeled and de-veined) |
| juice of 1 lemon | |
| 1 tsp | garlic powder |
| 1 teas | salt |
| ½ tsp | pepper |
| 8 strips | bacon |
| 1 | egg |
| ½ cup | milk |
| flour | |
| Directions: | |
| 1. | Pat shrimp dry and marinate in lemon juice, garlic, salt and pepper for 10 minutes. |
| 2. | Cut bacon strips in half, wrap around shrimp and secure with a tooth pick. |
| 3. | Beat together egg and milk and dip shrimp in batter. Roll in flour. |
| 4. | Deep fry at 300º until golden brown (about 5-8 minutes) |
| Serves: | 2 for main course |
| Preparation: | 15 minutes |
| Cooking: | 5 minutes |
| "Also delicious with cocktail or sweet and sour sauce!" | |
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