SHRIMP, SHRIMP AND MORE SHRIMP

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Apr 27, 2001

Shrimp, 'ya gotta love 'em--I know I sure do. You can boil them, bake them, make a casserole with them, pan-fry them, deep fry them with or with out batter and they can be used as an appetizer or as a main dish.

It's your choice how they are prepared, but no matter how you do it, they're great eating.

Try the following recipes the next time you have the munchies for some yummy shrimp. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

GRILLED SHRIMP SKEWERS

2-3 Pounds Medium Shrimp (Peeled and Deveined)

1/4 Cup Olive Oil

1 Tablespoon Minced Garlic

1/2 Cup Dry Seasoned Bread Crumbs (More If Needed)

1/4 Cup Fresh Parsley (Chopped)

12-16 Wooden Skewers (Soaked in Water)

Lemon Wedges (As Needed)

In a large bowl, combine the Shrimp, Garlic and Oil. Stir well to combine and coat the Shrimp. Add the Seasoned Bread Crumbs and Parsley and toss until the Shrimp are coated. Skewer the Shrimp on the Wooden Skewers and place on a plate. Cover and refrigerate for 2-3 hours. Prepare the Bar-B-Q to a medium high heat. Grill the Shrimp until they are just opaque in the center and the Bread Crumb coating is brown--about 2 minutes per side. Transfer the Shrimp skewers to a platter and serve. Garnish with Lemon Wedges. NOTE: Be sure to soak the Wooden Skewers in water for at least 30 minutes to prevent burning while grilling. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

GARLIC PRAWN SALAD

4-6 Slices Smoked Bacon (Chopped)

16 Large Prawns (Peeled and Deveined)

1 Bunch Scallions (Little Green Onions)(Trimmed and Chopped)

2-4 Cloves Garlic (Peeled and Minced)

1 teaspoon Ground Cumin

6 Large Tomatoes (Peeled, Seeded, and Chopped)

Salt and Pepper (To Taste)

Salad Greens (Lettuce or Spinach, As Needed)

1 Tablespoon Fresh Parsley (Chopped)(More If Needed)

DRESSING

2 Tablespoons Apple Juice (More If Needed)

1 Tablespoon White Vinegar (More If Needed)

1 teaspoon Prepared Horseradish (To Taste)

In a dry frying pan(no oil), fry the Bacon for a couple of minutes and then add the Garlic, Cumin and Chopped Onions. Fry for a few minutes more. Add the Chopped Tomatoes and remaining seasonings. Cook, stirring constantly until the mixture is bubbling. Add the Prawns and cook until they are cooked through. Combine the Dressing ingredients and mix well. Serve the Prawns on a bed of Salad Greens with the Dressing drizzles over them. Garnish with the Chopped Parsley. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

MESSY SHRIMP (Appetizer)

5 Pounds Shrimp (Deveined But Not Peeled)

1 Bottle French Dressing

1 Pound Butter (Or Margarine)

1/2 cup Worcestershire Sauce

1/4 Cup Lemon Juice

Tabasco Sauce (To Taste)

1 Tablespoon Garlic Powder

Place the Deveined, Unpeeled Shrimp in a large baking dish. Pour the French Dressing and the Lemon Juice over the Shrimp. Cut the Butter (Or Margarine) into small pieces and scatter over the top of the Shrimp. Spread or sprinkle the remaining ingredients over the Shrimp and bake in a 300F oven for about 1 hour, being sure to turn the Shrimp often. NOTE: The liquid should just cover the Shrimp. Serve as an appetizer and BE SURE TO HAVE PLENTY OF NAPKINS AVAILABLE.

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The copyright of the article SHRIMP, SHRIMP AND MORE SHRIMP in Recipes 1880-1960 is owned by Jerri Brooker. Permission to republish SHRIMP, SHRIMP AND MORE SHRIMP in print or online must be granted by the author in writing.