Shrimp

Shrimp Newburg

This is a delicious way to use leftover lobster, shrimp, crab or scallops.

Ingredients

– 4 tbs. butter
– 2 cup diced, cooked shrimp
– 1/4 cup dry sherry
– 1/2 tsp. paprika
– 4 large puff pastry shells (from your grocer’s frozen food department), or 8 sliced toast, buttered
– dash of nutmeg
– 3 egg yolks, beaten
– salt and white pepper to taste

Instruction

In the top of double boiler, melt butter. Stir in the crab. Cook until warm, about 3 minutes. Add sherry Cook 2 minutes. Add paprika and nutmeg. Over medium heat, add egg yolks and cream. Stir constantly until thickened. Add salt and pepper. Fill pastry shells, or serve over toast.

Makes 4 servings.

Shrimp Mornay

You may prepare this ahead of time and simply pop it under the broiler for a few minutes when you are ready to serve it.

Ingredients

– 1 lb. shrimp cooked, shelled and deveined or 1/2 lb. frozen large shrimp, defrosted
– 2 tbs. butter
– 2 tbs. flour
– 1/3 cup cream
– 1 cup chicken broth
– 1/4 cup shredded Swiss Cheese
– 1/4 cup grated Parmesan Cheese

Instruction

Prepare shrimp. Melt butter over medium-high heat. Add flour. When bubbly, stir in cream. Add broth. Slowly stir in Swiss cheese. When thick, add shrimp. Divide into four ramekins or baking shells. Top with Parmesan cheese. Broil four inches from heat until bubbly hot and lightly browned.

Makes 4 servings.

Shrimp Alla Romana

Use the largest available shrimp and serve with crusty bread to soak up the marvelous garlic butter.

Ingredients

– 20 to 24 shrimp or scampi tails
– 3/4 cup butter
– 2 cloves garlic, minced
– 4 shallots, or 1/2 cup green onion, thinly sliced
– 1 tbs. lemon juice
– 1 tbs. Worcestershire sauce
– dash cayenne pepper
– 1 tbs. fresh chopped parsley
– 1/4 cup dry white wine

Instruction

Melt butter. Add garlic and onions. Stir in lemon juice, Worcestershire sauce, cayenne, parsley, and wine. Place shrimp on a heat-proof platter or broiler pan. Pour 1/2 of the garlic butter mixture over the shrimp. Broil five inches from heat for 3 minutes. Turn shrimp over, pour remaining garlic butter mixture over, and broil 3 minutes longer. Allow shrimp to marinate 2 minutes before serving.

Makes 4 servings.

Chinese Shrimp and Chicken

If you have any leftover chicken, try this low-calorie dish.

Ingredients

– 2tbs. butter
– 1-1/2 cups diagonally sliced celery
– 1/4 cup finely chopped onion
– 1 lb. shrimp
– 1 cup sliced, fresh mushrooms
– 2 cups diced, cooked chicken
– 1 tbs. cornstarch
– 2 tbs. soy sauce
– 1 cup chicken broth
– 2 cups bean sprouts, or 2 cups fresh chopped spinach

Instruction

Melt butter in skillet over medium heat. Add celery and onion. Cook 2 minutes. Add shrimp and mushrooms. Cover and cook 2 minutes. Add chicken. Remove pan from heat. Mix together cornstarch, soy sauce and broth. Return pan to heat. Add sauce and cook over medium-high heat until thickened and clear. Add sprouts. Cook 1 minute. Serve immediately.

Makes 6 servings.

Foil-Barbecued Shrimp

Ingredients

– 2 lbs shrimp
– 6 tbs. butter or margarine
– 1/2 cup snipped parsley
– 3/4 tsp. curry powder
– 1 clove garlic, minced
– 1/2 tsp. salt
– dash pepper

Instruction

Thaw shrimp. In a saucepan, melt butter, stir in parsley, curry powder, garlic, salt, and pepper. Add shrimp; stir to coat. Divide shrimp mixture equally among six 12×18-inch pieces of heavy-duty foil. Fold foil around shrimp, sealing the edges well.

Grill foil-wrapped shrimp packages over hot coals about 8 minutes. Turn and grill 7 to 8 minutes more or till done. serve in foil packages, if desired.

Makes 6 servings

Chinese Shrimp Salad

Ingredients

– 1/2 lb shrimp, drained
– 4 eggs, hard boiled and sliced
– 3/4 cup celery, chopped
– 1/4 cup chopped green pepper
– 1/2 cup sliced green onion with tops
– lettuce
– 1 can (8-1/4 oz.) pineapple cubes, drained
– 1 cup mayonnaise
– 1/4 cup red wine vinegar
– 1 can (3 oz.) fried Chow Mein noodles or rice noodles

Instruction

Mix shrimp, eggs, celery, green pepper, onions, and pineapple. Mix together mayonnaise and vinegar. Pour over mixture. Refrigerate overnight. Just before serving, add noodles and toss gently. Serve on lettuce leaves.

Makes 8 servings.