Coconut Shrimp (Stefanie)

24 shrimp                                                   

3 cups oil for frying                                      

1 egg                                                           

1/2 cup all-purpose flour                               

2/3 cup non-alcoholic beer (O’Doul’s)

1 1/2 tsp. baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.   Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off.  Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.  Meanwhile, heat oil to 325° in a deep fryer.  Fryshrimp in batches: cook, turning once, for 2 - 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.   (If you want a really good, plain batter for deep fryingshrimp, halibut, mushrooms, zucchini etc., just omit the coconut)

Shrimp Creole (Melodie)

20 shrimp, cooked                                        

3 strips bacon                                               

1 small onion, chopped                                 

2 stalks celery, chopped                               

1 small can mushrooms                              

1/2 cup chili sauce                     

1 glove garlic chopped

Salt, Pepper

1 small can tomatoes

1/2 tsp. thyme

1/2 cup ketchup

1 tsp. Maggi or similar seasoning (I use Creole seasoning)

                                                                   

Chop bacon and fry until crisp.  Add onion and celery and cook until tender.  Add rest of ingredients except shrimp and simmer for about 45 min.  Add shrimp to creole sauce 15 min. before serving.  Add a dash of vinegar for more zest.  Good served over rice.

Grilled Herb Shrimp (Stefanie)

3 cloves garlic, minced

1 medium yellow onion, finely chopped

1/4 cup minced fresh flat-leaf parsley

1/4 cup minced fresh basil

1 tsp. dry mustard

2 tsp.  Dijon mustard

2 tsp. coarse salt

1/4 tsp. freshly ground pepper

1/4 cup olive oil

Juice of 1 lemon

2 pounds jumbo shrimp (approx. 32-40 shrimp), peeled and deveined, tails intact  

(frozen bag at Costco or Wal-Mart works great

Vegetable oil, for grilling

In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.

Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking.  Skewer  5 - 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes.

Shrimp Scampi (Jannie)

1 lb. raw shrimp                                          

4 oz. Wishbone Italian Dressing                  

1/2 lemon juiced

2/3 stick butter

1 TBS. pepper or less

Put in 9x 13 pan.  Bake at 400° about 20 minutes.  Stir after 10 minutes. Done when pink.

Shrimp Filling for Cream Puffs (Melodie)

1-8oz. cream cheese

1/4 cup cream

2 TBS. onions, finely chopped

3/4 cup celery, finely chopped

1 can small shrimp

Cooked cream puffs

Warm cheese to room temperature.  Cream and moisten the cheese and cream together in a small bowl.  Add chopped onions, celery and shrimp and mix together well.  Cut cream puffs in half and fill.