Shrimp Recipes!

• 4 tablespoons butter
• 3 tablespoons grated or minced onion
• 1/2 pound crabmeat
• 1 cup peeled and deveined shrimp, seasoned
• 1 cup White Sauce
• 1 teaspoon chopped parsley
• 1 cup grated cheddar cheese
• bread crumbs

• Saute onions in butter until soft. Add shrimp and crabmeat. Cook until shrimp are pink. Add white sauce and parsley. Mix well. Cook 3-4 minutes. Remove from heat. Stir in 1/2 cup cheese. Pour into greased baking dish. Sprinkle with remaining cheese, then with bread crumbs. Bake at 400ºF for 15 minutes.
• Serves 4

• 3 gallons of water.
• 5 pounds of shrimp with heads removed.
• 2 tablespoons of crab boil
• 1 lemon
• 2 large onions (or 3 medium onions)
• 1 head of garlic
• 12 tablespoons of salt
• 2 packs of whole mushrooms

• Put water in large part and turn burner on high to begin heating.
• Add crab boil and salt
• Quarter lemon and squeeze juice into water. Once lemon is squeeze put lemon in water too.
• Quarter onions and put in water. Be sure to quarter the onions because this does a better job at pulling the flavor from the onion. If you like eating a onion with your shrimp we suggest adding a whole onion in addition to the onions already in the pot.
• Separate cloves of garlic from garlic head and chop. Put chopped garlic in water.
• Bring water to boiling and allow to boil for 5 minutes to leach flavor from the ingredients.
• Add mushrooms to boiling water.
• Allow water to boild for 5 more minutes.
• Add Shrimp.
• Allow shrimp to boil for 2 minutes only! Do not boil longer or your shrimp will be hard, and the shells will be stuck to the shrimp.
• Turn burner off and allow shrimp to marinate in hot water for 5 minutes.
• Remove shrimp and ingredients from water and enjoy!

• 1 pound okra, sliced (optional)
• 1/2 cup oil (olive oil is gentle on the stomach)
• 2-3 quarts water
• 1 pound crabmeat of 8-10 cleaned crabs
• 2 cups peeled, seasoned shrimp
• 1 pint oysters
• 1/2 cup flour
• 2 large onions, chopped
• 2 cloves garlic
• 1 tablespoon chopped parsley
• salt and pepper

• Saute okra in 1/4 cup oil 30-45 minutes or until slime is gone, stirring often to prevent scorching. In a large saucepan combine water, crabmeat, garlic and okra. Bring mixture to a slow boil. Fry shrimp in 1/4 cup oil until firm. Remove shrimp from oil and place in boiling mixture. (Because shrimp may have absorbed some of the oil, remeasure the oil to make the roux.) Make a roux with flour and 1/4 cup oil. Saute onions in roux 5-10 minutes. Add roux slowly to boiling mixture. Stir. Add parsley. Salt and pepper to taste. Cook 40-45 minutes. Add oystiers (optional). Cook 10 minutes or until oysters curl. Skim off excess fat. Serve over rice.
• Serves 8

• 2 cups peeled shrimp, seasoned
• 1/2 cup oil
• 2 cups rice, uncooked
• 2 medium onions, chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, finely chopped
• 1 8 oz. can tomato sauce or 6 oz. can tomato paste
• 2 tablespoons chopped parsley
• 3 cups water
• salt and pepper

• Fry shrimp in oil. Drain shrimp and set aside. Reserve oil in small dish. Pour 1/2 cup water into frying pan to loosen particles from pan. Pour this water along with remaining water into medium saucepan. Fry rice in reserved oil until light brown. Add onions, celery, garlic and parsley to rice. Cook until onions are clear and tender. Add tomato sauce to water. Add rice mixture and shrimp to water mixture. Salt and pepper to taste. Cook until fluid is absorbed by rice. Cover and reduce heat. Cook until rice is tender.
• Serves 4-6

Shrimp Balls

• 2 cups peeled shrimp
• 1 cup water
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely choppped parsley
• 2 eggs, beaten
• 5-6 inches French bread, soaked in water and squeezed
• salt and pepper

Gravy Ingredients

• 1.5 quarts water
• 1/2 cup vegetable oil
• 3/4 cup flour
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped parsley
• salt and pepper
• mushrooms (optional)

• Boil shrimp until pink. Remove from saucepan and grind. (Reserve water.) Add onoin, garlic, parsley, eggs and bread to shrimp. Salt and pepper to taste. Mix well. Form into 1.5 inch balls.
• Roll balls in flour (reserve leftover flour for roux) and fry in a skillet over low heat until all sides are brown. While browning balls, place water in saucepan and bring to boil. When roux is done add onions, saute until tender. Add roux to water and shrimp balls small amounts at a time. Add garlic and parsley. Salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer 1 to 1.5 hours. Serve over rice.
• Serves 4-6

• 4-5 pounds shrimp
• 8 oz. Italian salad dressing
• 1/2 cup butter, melted
• 1 small onion, sliced
• 1 bell pepper, sliced
• 4 cloves garlic, sliced
• 1 stalk celery sliced
• salt and pepper

• Remove heads from shrimp. Place unpeeled tails in baking pan. Add salad dressing and butter. Arrange onion, bell papper, garlic and celery over shrimp. Sprinkle with salt and papper. Bake at 350ºF for 20 minutes, stirring mixture every 5-7 minutes. The resulting butter sauce makes an ideal dip for French bread.
• Serves 3-4

Shrimp Balls

• 2 cups peeled shrimp
• 1 cup water
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely choppped parsley
• 2 eggs, beaten
• 5-6 inches French bread, soaked in water and squeezed
• salt and pepper

Gravy Ingredients

• 1.5 quarts water
• 1/2 cup vegetable oil
• 3/4 cup flour
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped parsley
• salt and pepper
• mushrooms (optional)

• Boil shrimp until pink. Remove from saucepan and grind. (Reserve water.) Add onoin, garlic, parsley, eggs and bread to shrimp. Salt and pepper to taste. Mix well. Form into 1.5 inch balls.
• Roll balls in flour (reserve leftover flour for roux) and fry in a skillet over low heat until all sides are brown. While browning balls, place water in saucepan and bring to boil. When roux is done add onions, saute until tender. Add roux to water and shrimp balls small amounts at a time. Add garlic and parsley. Salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer 1 to 1.5 hours. Serve over rice.
• Serves 4-6

Shrimp Balls

• 2 cups peeled shrimp
• 1 cup water
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely choppped parsley
• 2 eggs, beaten
• 7-8 inches French bread, soaked in water and squeezed
• 1/2 teaspoon salt
• dash of pepper

• Boil shrimp and water in small saucepan until shrimp are firm and pink. Drain. Grind shrimp. Add all remaining ingredients. Mix well. Shape into marble-size balls. Place on greased baking pans. Bake at 350º for 15-20 minutes. Use toothpicks for serving..
• Makes 6 dozen.

• 4-5 pounds shrimp
• 4 cloves garlic, sliced
• juice of 2 lemons
• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1 cup barbeque sauce
• salt and pepper

• Remove heads from shrimp. Place unpeeled tails in baking pan. Combine garlic, lemon juice, butter and sauces. Pour over shrimp. Spinkle with salt and pepper. Bake at 350ºF for 20 minutes, stirring every 5-7 minutes.
• Serves 3-4 .

• 1-2 cups peeled shrimp
• salt and pepper
• fish fry or corn meal
• oil for deep frying

• Season shrimp with salt and pepper. Coat with fish fry. Drop in hot oil. Fry 2-3 minutes. Drain on paper towels.
• Serves 2-4 .

• 1 cup butter
• 1 head garlic, finely chopped
• 1/4 small onion, finely chopped
• 2 tablespoons finely chopped parsley

• Melt butter in skillet over low heat. Add garlic. Cook 20-30 minutes or until garlic is tender. Add onion and parsley.
• Add 2 cups peeled shrimp seasoned with salt and pepper. Cook 10-15 minutes. Serve over spaghetti or noodles.
• Serves 4 .

• 1 cup bite-size pieces of lettuce
• 1 cup boiled shrimp, peeled
• 1/2 cup cocktail Seafood Sauce

• Arrange 1/2 cup lettuce on small plate or dish. Top with 1/2 cup shrimp. Place small container with 1/4 cup Seafood Sauce on each plate.
• Serves 2 .

• 3 tablespoons butter
• 3 tablespoons minced onions
• 1/2 pound crabmeat
• 1/2 cup ground of chopped shrimp
• 1 cup White Sauce
• 1 teaspoon chopped parsley
• 1/2 cup grated cheddar cheese
• 4 dozen cocktail patty shells
• salt and pepper

• Saute onions in butter until soft. Add crabmeat and shrimp. Cook 5 minutes, stirring constantly. Add White Sauce and parsley. Mix well. Cook 3-4 minutes. Remove from heat. Stir in cheese. Salt and pepper to taste. Spoon mixture into cocktail shells. Bake at 350ºF for 15 minutes. Serve hot.
• Yields 4 dozen.

• 2 tablespoons butter
• 1 large onion, chopped
• 1/4 cup finely chopped celery
• 2 cloves garlic, chopped
• 3 oz. tomato paste
• 8 oz. can tomato sauce
• 2 tablespoons roux
• 1 teaspoon sugar (optional)
• 1 teaspoon finely chopped parsley
• 3 cups water
• 1 bay leaf
• 2 cups peeled shrimp
• salt and pepper

• Melt butter in saucepan. Saute onions and celery until onions are clear and tender. Add garlic, tomato paste, tomato sauce, roux, sugar, parsley, water and bay leaf. Simmer 55-60 minutes. Add shrimp. Salt and pepper to taste. cook 15-20 minutes. Serve over rice.
• Serves 4-6 .

• 1 cup milk
• 3 tablespoons flour
• 2 cups peeled and deveined shrimp, boiled until firm and pink
• 4 tablespoons minced onions
• 2 teaspoons finely chopped parsley
• 1 stalk celery, minced
• 1.5 cups bread crumbs
• 1 egg, well beaten
• salt and pepper
• oil for deep frying

• Dissolved flour in 1/4 cup milk. Add to remaining milk in saucepan. Cook over low heat, stirring until mixture is smooth and bubbly. remove from heat. Allow to cool thoroughly. Combine white sauce with shrimp, onion, parsley, celery, 1/2 cup bread crumbs, and egg. Season with salt and pepper. Shape into 12-15 croquettes or balls. Roll in bread crumbs until completely coated. Fry croquettes in hot oil 2-3 minutes or until light brown. Drain.
• Serves 6 .

• 1 can tomato soup
• 8 oz cream cheese
• 1/3 cup hot water
• 1 cup cooked shrimp, finely chopped
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped celery
• 1 cup mayonnaise
• salt and pepper

• Heat soup on low fire. Dissolve cream cheese in hot soup. Cool slightly. Add other ingredients. Mix thoroughly. pour mixture into bowl. Refrigerate overnight or until set. Use as a dip for crackers.

• 1/2 cup butter
• 2 tablespoons flour
• 1 medium onion, finely chopped
• 2 cloves garlic, chopped
• 2 cups peeled shrimp
• 1 cup water
• 1 tablespoon finely chopped parsley
• 1 bay leaf (optional)
• salt and pepper

• Combine butter and flour. Cook over low heat until mixture is light brown, stirring frequently. Add onions and garlic. Saute until onions are tender. Add shrimp. Cook 5-10 minutes, stirring often. Add water, parsley and bay leaf. Salt and pepper to taste. Cover and cook 20-30 minutes. Serve over rice.
• Serves 4.

• 1/2 cup peeled shrimp, chopped
• 1/4 cup crabmeat
• 1/4 cup chopped onion (optional)
• 3 tablespoons butter
• 4 eggs, well beaten
• 6 tablespoons milk
• pinch of salt
• dash of pepper

• Saute onion in butter until clear and tender. Add shrimp and crabmeat. Cook until shrimp are pink. Mix eggs, milk, salt and pepper. Pour over seafood mixture. Cook until eggs are thickened but still moist.
• Serves 3-4.

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk

• Melt butter in saucepan. Add flour. Mix thoroughly. Cook over low heat until bubbly. Stir in milk. Bring to a boil. Cook 1-2 minutes.
• Yields 1 cup

• 1/2 cup ketchup
• 1 teaspoon horseradish
• juice of 1/2 lemon
• dash of Tabasco sauce
• dash of salt
• dash of pepper

• Mix all ingredients. All of the above ingredients can be adjusted to suit individual taste.