| Shrimp Recipes |
| Spitfire Shrimp (6 to 8 servings) [From Rachael Ray of Food Network.com] |
| (Seasoning) |
| 1 juiced lime |
| ¼ cup hot cayenne pepper sauce |
| 1 tablespoon ground cumin |
| ½ teaspoon crushed red pepper flakes |
| 1 tablespoon crab boil seasoning |
| (Shrimp) |
| 4 cloves garlic - crushed & chopped |
| 2 chopped shallots |
| 1 tablespoon extra virgin olive oil |
| 2 tablespoons butter - cut into pieces |
| 2 pounds jumbo shrimp - peeled and de-veined |
| 12 to 15 blades fresh chives - chopped for garnish |
| Preheat large nonstick skillet over medium heat. Combine lime juice, hot sauce, cumin, red pepper flakes, and seafood seasoning blend. Quickly saute garlic and shallots in oil and 1 minute, add shrimp and cook 3 minutes turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled. |
| 10-Minute Shrimp (6 to 8 servings) [From Recipeland.com] |
| 3½ cups water |
| 1 package of Oriental flavor ramen noodles (with seasoning packet) |
| ½ cup green onion - chopped |
| 1 medium carrot - julienne strips |
| 4¼ ounces shrimp - peeled and de-veined |
| soy sauce (if desired) |
| Heat water to boiling in 3-quart saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until the noodles are tender. Stir in the contents of seasoning packet, onions, carrot, and shrimp. Cook until all the ingredients are done (Hint: The shrimp will turn pink, and carrots are fork tender). |
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