Shrimply Delicious
Shrimp is one of my absolute favorite foods. I always have a bag or two on hand for meals, appetizers, or snacks. This month we feature several ways to delight your family using fresh or frozen shrimp. Whether you choose a spread, appetizer, or a hearty pasta dish, you can enjoy seafood year-round.
MARINATED & GRILLED SHRIMP SKEWERS
2 Tablespoons fresh parsley, chopped
1/2 cup olive oil
1 teaspoon dried oregano
Juice of one lemon
1 Tablespoon chopped garlic
2 drops hot sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 lb. large shrimp, peeled and deveined
Vegetables or fruit of your choice
Wooden skewers
In a bowl or zipped plastic bag, mix ingredients and add shrimp. Marinate shrimp for several hours or overnight. Soak skewers in water for 2-3 hours. Place shrimp and other vegetables such as cherry tomatoes on skewers. Place over hot coals for 2 minutes on each side until done. Serves 4.
LAYERED SHRIMP APPETIZER
1 (8-oz.) pkg. cream cheese, softened
1 cup sharp cheddar cheese, grated
1/2 cup cocktail sauce
8 oz. small shrimp, cooked and chopped
2 Tablespoons chopped green onion, including green tops
Assorted crackers
Mix cream cheese until smooth. Stir in cheese except for 2 Tablespoons. Spread mixture on bottom of 10-inch round serving dish. Spread evenly with cocktail sauce. Top with shrimp and onions. Sprinkle with remaining 2 Tablespoons cheese. Chill 2 hours before serving. Serve with crackers. Serves 6-8.
LOUISIANA SHRIMP PASTA
2 Tablespoons olive oil
1/2 onion, chopped
1 Tablespoon chopped garlic
1/2 teaspoon thyme, dried
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon basil, dried
1 Tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups diced, peeled, and seeded tomatoes
2 Tablespoons sugar
1/2 cup green onions, chopped
3 cups chicken stock
1 lb. linguine
1 lb. fresh shrimp, peeled and deveined
1/2 cup grated Parmesan cheese
Sauté onion in olive oil for approximately 2 minutes. Add garlic and stir. Add thyme, peppers, and basil; cook at low heat for 5 more minutes. Add everything else except pasta, shrimp, and cheese; cook over low heat for one hour. Meanwhile, cook pasta according to box directions. In large saucepan, sauté shrimp in a small amount of butter until almost done, about 3 or 4 minutes. Shrimp will be pink but not totally opaque. Add sauce mixture and cook for an additional 2 minutes. Add cooked pasta and toss with grated cheese. Serves 4–6.
SHRIMP AND CHEESE BAKE
10 slices white bread
5 eggs
2-1/2 cups milk
2 Tablespoons fresh parsley, chopped
1 teaspoon dry mustard
1 teaspoon salt
2 cups shredded sharp cheddar cheese
3 Tablespoons chopped onion
2 cups peeled and deveined shrimp with tails removed and coarsely chopped
Remove crusts from bread and cut into cubes. Beat eggs, milk, parsley, and seasonings. To this, add bread cubes, onion, cheese, and shrimp. Pour into ungreased baking dish and bake at 350° for 45 minutes, uncovered. Serve immediately. Serve as an appetizer with crackers. Serves 12-14.
ZESTY SHRIMP SPREAD
1 lb. unpeeled medium-size shrimp
2 (3-oz.) pkgs. cream cheese, softened
1/3 cup ketchup
1 Tablespoon grated onion
1 Tablespoon prepared horseradish
1/2 teaspoon ground red pepper or crushed red pepper flakes
Bring a pan full of water to a boil and add shrimp. Cook 2 to 3 minutes until shrimp turn pink and tails slightly curl. Drain well and rinse in cold water. Chill. Peel and devein shrimp. Coarsely chop and set aside. Combine cream cheese and remaining ingredients in mixing bowl and beat at medium speed of an electric mixer until blended. Stir in chopped shrimp and spoon mixture in a serving bowl. Chill at least 2 hours. Serve with crackers or toast points. Serves 12-14.
Coming Next Month: Bed & Breakfast Fare
