Stuffed Shrimp

This is a fantastic shrimp recipe I like serving as an appetizer. Try it yourself for your next dinner party!

Ingredients

• 1/2 pound large shrimp, peeled, cleaned
  
• 3 tablespoons Italian Dressing, divided
  
• 2 tablespoons Grated Parmesan Cheese
  
• 1 small clove garlic, minced
  
• 1 tablespoon chopped fresh parsley
  
• 6 ritz crackers, crushed

Directions
Preheat oven to 400 degrees F. Place shrimp and 2 Tbsp. of the dressing in resealable plastic bag; refrigerate 10 min. to marinate. Meanwhile, mix remaining 1 Tbsp. dressing and the remaining ingredients in small bowl until blended. Remove shrimp from marinade; discard marinade. Partially split each shrimp lengthwise by making a long cut along the underside of each shrimp, being carefully not to cut all of the way through the shrimp. Open shrimp slightly and place, cut sides up, in shallow baking dish. Spoon about 1 Tbsp. of the stuffing mixture on top of each shrimp. Bake 7 to 8 min. or until shrimp are pink and cooked through.
Source:Stuffed

Shrimp in Apricot Sauce

Shrimp is one of the best sea foods to pair with fresh fruit. If you want to substitute the beer in this recipe, I recommend you use either Ginger Ale, or 7up. It tastes the same, but adds fewer calories.

Ingredients

• 1 1/2 cup all-purpose flour
  
• 1 tbsp Hungarian paprika
  
• 1 tsp ground white pepper
  
• 1/2 tsp garlic powder
  
• 1/2 tsp dried Italian seasoning
  
• 1 can beer (12-ounce)
  
• 2 lb unpeeled large-size shrimp
  
• Vegetable oil

Apricot Sauce:

• 1 cup apricot preserves
  
• 4-oz jar diced pimento, drained
  
• 2 1/2 tbsp white vinegar
  

Directions
Shrimp: Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes. Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve with Apricot Sauce.
Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes, stirring occasionally. Cover and chill. Yield: 1 1/3 cups.
Source:Apricot

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

Walnut Shrimp

When I first found this recipe, I was a little hesitant. I had never had walnut shrimp before and was a little skeptical about how good they could be. I'm so glad I tried them anyway, these things are awesome!

Ingredients:

• 1 lbs Medium shrimp, peeled and deveined
  Coating:
  
• 1 Egg white
  
• 1 tsp Salt
  
• 2 tsp Cornstarch
  
• 1/2 cup Peanut oil, for velveting
  
• 2 tsp Fresh ginger, finely chopped
  
• 2 tbsp Fresh scallions chopped fine
  
• 1/2 cup Walnuts
  
• 1/2 tsp Salt
  
• 1 tbsp Hoisin sauce
  
• 1 tbsp Rice wine
  
• 6 tbsp Chicken stock
  
• 1/2 tsp Cornstarch mixed with 1/2
  
• Tsp water
  
• 1 tsp Sesame oil
  

Directions:
Combine shrimp with coating ingredients in a bowl; mix well and refrigerate for 20 minutes. Heat wok or large skillet until hot and add peanut oil. When oil is just warm, quickly add shrimp, stir to separate, and turn off heat. Allow shrimp to sit in the warm oil for about 2 minutes; drain in a colander set inside a stainless steel bowl. Wipe the wok clean, return 1 1/2 tb of the drained oil to the wok, and add the ginger and scallions, stir frying for 30 seconds. Stir in the walnuts or cashews, salt, and continue to stir fry another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir fry another 2 minutes. Turn out onto a platter and serve at once.
Source:Walnut

Platter of Shellfish & Sauces

This is my favorite seafood recipe to prepare for parties. I made it for our office holiday party last year and I was shocked to see how fast the food went! Try it for your next gathering and you will see what I mean!

Ingredients

• 8 tablespoons extra-virgin olive oil, divided
  
• 1/4 cup minced shallots
  
• 2 tablespoons minced fresh Italian parsley
  
• 1/2 teaspoon finely grated lemon peel
  
• 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
  
• 6 jumbo shrimp, peeled, deveined, butterflied
  
• 6 very large dry sea scallops
  
• 2 pounds cooked large Alaska King crab legs, cut lengthwise in half
  
• 3 tablespoons water
  
• Lemon wedges
  
• Fresh Italian parsley sprigs
  
• Lemongrass and Cilantro Sauce
  
• Saffron Mayonnaise
  
• Roasted Grape Tomato, Orange, and Basil Relish

Directions
Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes. Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes. Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemon grass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
Source:Platter

Grilled Garlic Shrimp

Lots of garlic and herbs on grilled succulent shrimp! Awesome with pasta and super easy to make any night of the week. All you really need is the shrimp, and the rest is just stuff found in any regular spice rack!

Ingredients

• 2 lbs extra large shrimp, peeled deveined
  
• 1 teaspoon paprika
  
• 1 tablespoon sliced fresh garlic
  
• 1 teaspoon italian seasoning
  
• 1 tablespoon fresh lemon juice
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon black pepper
  
• 1 teaspoon basil
  
• 1 tablespoon brown sugar

Directions
Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.
Source:Garlic

Honey Shrimp

Shrimp can be used in hundreds of recipes and mixed with endless flavors to make them sweet or savory. This great shrimp recipe is a little bit of both!

Ingredients

• 1 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• Freshly ground pepper to taste
  
• 1 egg lightly beaten
  
• 2/3 cup water
  
• 1 pound large shrimp peeled and deveined
  
• 2 tablespoons cornstarch
  
• Vegetable oil for deep frying
  
• 1 tablespoon sesame oil
  
• 2 tablespoons honey
  
• 1 tablespoon sesame seeds

Directions
Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C). Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the honey and mix well. Add shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.
Source:Honey