Coconut Shrimp

Tropical fruits and seafood go hand in hand. This easy coconut shrimp recipe is one of my favorites. Some people still like to cover their shrimp with shredded coconut after they come out of the pan, but that is all a matter of taste. If you are really wild for coconut, try toasting a few cups of shredded coconut on parchment paper in the oven for about 20 minutes, turning the coconut every 5 minutes. After the shrimp come out of the pan, toss them in the coconut and place on a plate to set. Happy eating!

Ingredients

• 1-1/2 lb. shrimp
  
• 2 c. thick coconut milk
  
• 1 Tbs. minced garlic
  
• 1 tsp. minced ginger root
  
• 1 tsp. salt
  
• 1/4 tsp. black pepper

Directions
Wash shrimp but do not shell them. Place into a saucepan with coconut milk,garlic, ginger, salt & pepper. Bring to a boil, stirring. Reduce heat and simmer uncovered 15 minutes. Stir frequently
Source: Coconut

Shrimp Boil with Spicy Butter Sauce

Big easy cooking does not get any better than this. Here is a great southern style recipe that's a little spicy, and a lot of down home goodness!

Ingredients

• 1 1/2 quarts water
  
• 1/4 cup vinegar
  
• 1/2 lemon, cut into thin slices
  
• 2 cloves garlic, smashed
  
• 5 tablespoons Old Bay seasoning
  
• 1/2 teaspoon peppercorns
  
• 1 1/2 teaspoons salt
  
• 1 1/4 teaspoons cayenne
  
• 4 bay leaves, crumbled
  
• 2 pounds large shrimp
  
• 1/2 pound unsalted butter
  
• 4 teaspoons Worcestershire sauce
  
• 2 teaspoons lemon juice

Directions
In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce
Source:Boil

Crab & Shrimp with Cocktail Salsa

I served this at a recent cocktail party, and it was a huge hit! Try it yourself this holiday season!

Ingredients

• 2 cups purchased medium salsa
  
• 2 cups bottled chili sauce
  
• 2 tablespoons prepared white horseradish
  
• 1 tablespoon (or more) chopped canned chipotle chilies
  
• 4 pounds cooked jumbo shrimp
  
• 4 pounds snow crab claws
  
• Chopped fresh cilantro

Directions
Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.) Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.
Source:Salsa

Mussels Steamed in White Wine

Yummy!! Mussels are another fantastically versatile seafood! If you have a need for seafood and are short on time, this recipe is a big winner. I like using fresh, live Prince Edward Island Mussels for this one!

Ingredients:

• 1 onion, chopped
  
• 2 garlic cloves, minced
  
• 1 bay leaf
  
• 2 teaspoon basil
  
• 1/4 cup celery, chopped
  
• olive oil
  
• 8 ounces dry white wine
  
• 1 pound Prince Edward Island Mussels
  
• parsley
  

Directions:
Cover celery with olive oil. Saute onions, garlic, bay leaf, basil and celery together. Add the wine and mussels. Cover and steam for 4-6 minutes. Garnish with chopped parsley and serve.
Source:White Wine Sauce