Hundred Corner Shrimp Balls (Dim Sum) from Olga

Nice thread...here's another fave. Rec: Grilled Shrimp Skewers

Grilled Shrimp Skewers

2 lbs. medium shrimp (usually use 21-25/lb. size)
3-1/2 tbsp olive oil
3-1/2 tbsp vegetable oil
2/3 cup fine, dry breadcrumbs
1/2 tsp garlic, chopped very fine (Pat's note: I used more)
2 tsp fresh parsley, chopped very fine
salt and black pepper
lemon wedges
skewers

Shell the shrimp and remove their dark vein. Wash in cold water and pat dry.

Put the shrimp in a roomy bowl. Add as much of the oils, in equal parts, and of the bread crumbs as you need to coat the shrimp evenly but lightly all over. You may not require all the oil indicated in the ingredients list, but if you have a large number of very small shrimp, you may need even more. When you increase the quantity, use olive and vegetable oil in equal amounts.

Add the chopped garlic, parsley, salt, and pepper, and toss thoroughly to coat the shrimp well. Allow them to steep in their coating a minimum of 20 to 30 minutes, or up to 2 hours, at room temp.

Preheat the broiler at least 15 minutes before you are ready to cook, or light the charcoal in time for it to form white ash before cooking.

Skewer the shrimp tightly, curling one end of each shrimp inward so that the skewer goes through at three points, preventing the shrimp from slipping as you turn the skewer on the grill.

Cook the shrimp briefly, close to the source of heat. Depending on their size and the intensity of the fire, about 2 minutes on one side and 1-1/2 minutes on the other, just until they form a thin, golden crust.

Source: Marcella Hazan

Marcella Hazan says: "There is no other way I have ever come across that produces grilled shrimp as juicy as these. The coating of olive-soaked bread crumbs is what does it. When preparing it, bear in mind that there should be enough oil to film the shrimp, but not so much to drench them, enough bread crumbs to absorb oil and keep it from running, but not so much to bread them and form a thick crust."

Pat's notes: These are delicious and so easy. Great served hot with lemon wedges on the side. Also tried out a new jarred Romesco sauce on the side for dipping and that was lovely too. Sometimes I don’t skewer them and just lay them straight on the grill especially when I use jumbo shrimp or scampi.

A quick way I’ve found to defrost shrimp....just pull from the freezer, put them in a strainer, run under some cold water for a few seconds, and let them sit 7 or 8 minutes in the strainer until they are thawed and ready to play with. Love the ease of that! This recipe would also be perfect for serving as an appetizer or main course to unexpected guests -- something delicious but not time consuming.

 
Shrimp with Mango Coconut Dipping Sauce by Music City Missy

Shrimp with Mango Coconut Dipping Sauce
By Music City Missy on FK.

“For one buffet they wanted cocktail shrimp but I served a second dipping sauce that might remind you of your coconut shrimp. It was a mango coconut sauce I got at Fresh Market. (The Tropical Pepper Co.) I doctored it up with finely diced fresh mango and some thawed frozen coconut well drained to make it a little chunkier and fresher but the flavor and little bit of spice was excellent. Personally, this would have been much better had the shrimp been grilled and served at room temp. Done that way, you could make inadvance and let them come to room temp.
“Since then I found a very nice mango chutney that would work well with shrimp - again, finely dice, brush it on the shrimp and grill then serve additional for dipping. The grilled skewers could be made the day before.”

 
Shrimp Ceviche With Avocado from Meryl

Shrimp Ceviche With Avocado
From Chef-V on Recipezarr, Recipe #186927
Posted by Meryl on FK.


SERVES 15 -20

2 lbs medium shrimp or small shrimp, peeled and deveined
8 limes, juice of
8 lemons, juice of
2 oranges, juice of, preferably sour oranges
2 (14 1/2 ounce) cans petite cut canned tomatoes
1 red onion, cut into 1/2-inch dice
1 bunch fresh cilantro, stemmed and roughly chopped
1 serrano chili, roughly chopped
2 large avocados, peeled, seeded, and cut into 1/2-inch dice
2 large cucumbers, peeled, seeded and cut into 1/2-inch dice
1 medium yellow bell pepper, cut into 1/2 inch dice (yellow)
1 medium red bell pepper, cut into 1/2 inch dice (red)


In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.

Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6. (I let my sit overnight).

Or for time constraints, I've also bought 12 oz frozen medium, cooked, cleaned and deveined shrimp and let thaw while preparing vegetables.

Chop all the vegetables into small cubes.

Stir the tomato, onion, cilantro, bell peppers and Chile into the shrimp mixture and let sit at room temperature for about 20 minutes.

When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.

 
Shrimp and Eggplant Turnovers from Olga

SHRIMP AND EGGPLANT TURNOVERS WITH THAI SEASONING
Posted by Olga_D at FK

Roasted curry paste is a Thai condiment, which is the secret in this dish. With smoky eggplants, fresh basil, and a coconut milk sauce, the sweet and hot flavor of the curry paste produces an incredible taste sensation. The flaky phyllo crust adds an extra dimension to this entrée. This yields 8 turnovers, enough for 8 first course or 4 main course servings. The turnovers can be assembled a day ahead, covered with plastic wrap, and refrigerated or frozen for up to a week. If they have been frozen, place them in the preheated oven without thawing and bake for about 5 to 10 minutes longer than the time specified.

ROASTED CURRY PASTE:

¼ Cup chopped shallots
¼ Cup minced garlic
1 tablespoon minced peeled fresh ginger
4 Jalapeno peppers, seeded and finely chopped
1 Tablespoon curry powder, preferably Madras brand
½ teaspoon ground cumin
1 anchovy fillet packed in oil, drained and chopped
2 tablespoons peanut oil
1 tablespoon sugar
1 tablespoon fish sauce

CURRIED EGGPLANT AND SHRIMP FILLING:

½ pound Japanese eggplants (3 or 4 eggplants)
1 ½ tablespoon olive oil
¾ pound raw medium shrimp, peeled, deveined, and cut in half lengthwise
1/3 cup shredded fresh basil leaves
Salt to taste

FOR ASSEMBLY:

8 sheets frozen phyllo pastry, fully thawed
8 tablespoons unsalted butter, melted
½ cup unsweetened shredded coconut

ROASTED CURRY SAUCE:

2 cups chicken broth, homemade or store bought
½ cup whipping cream
½ cup canned unsweetened coconut milk
Shredded fresh basil leaves, for garnish

PREPARE THE CURRY PASTE: Wrap the shallots, garlic, ginger, and jalapenos in a sheet of aluminum foil, sealing well to make a flat package. Place the package directly on a gas or electric burner set at moderate heat and cook until fragrant, about 1 minute on each side, turning with tongs. Allow to cool, then unwrap and transfer the contents to a spice grinder or blender. Add the curry powder, cumin, and anchovy and process to a fine paste.

Heat the oil in a small skillet or frying pan over moderate heat and stir fry the paste until well browned, about 3 minutes. Stir in the sugar and fish sauce, blending well. Set aside to cool. NOTE: When buying fish sauce, look for the Squid or Tiparos brand.

NOTE: The curry paste can be made in larger quantities. (This recipe makes about 1/3 cup.) Use it to enhance other curried dishes. To store, put the curry paste in a glass jar. Add just enough peanut oil or vegetable oil to cover. Cover and refrigerate for up to 2 months. Do not freeze; the paste will lose its aroma.

PREPARE THE EGGPLANTS: Prick the skins of the eggplants in several places with a fork. Place the eggplants directly on a gas or electric burner set at moderate heat and grill, turning with tongs, until the flesh is soft and the skin charred, about 4 minutes. Remove to a rack and allow to cool. Peel off and discard the charred skin. The eggplant flesh should be just cooked but still firm. Cut the eggplant into ½ inch cubes. Put the cubes in a bowl and set aside. NOTE: If you can’t find the thin long Japanese eggplants, choose a large purple eggplant and allow 12 minutes to cook it.

MAKE THE FILLING: Heat the oil in a small skillet over moderate heat. Add the shrimp and stir fry for 30 seconds. Add the eggplant and 2 ½ tablespoons of the curry paste and stir with a wooden spoon to mix, about 30 seconds. Add the basil and salt to taste and remove from the heat. Allow to cool.

Lightly butter a large baking sheet.

Work with one sheet of phyllo at a time, keeping the remaining leaves covered with a slightly damp kitchen towel to prevent them from drying out.

ASSEMBLE THE TURNOVERS: Working quickly, place a sheet of phyllo on a work surface with a long side toward you. Lightly brush the sheet with melted butter and sprinkle with 1 teaspoon of the shredded coconut. Fold the sheet crosswise in half. Brush with butter and sprinkle with ½ teaspoon of the coconut. Fold the sheet lengthwise in half. You will have a 4 layer strip about 4 by 12 inches. Lightly brush the strip with melted butter.

Place ¼ cup of the filling on the bottom left hand corner of the strip. Fold bottom right corner of the pyllo strip diagonally over the filling so that the short edge meets the long edge of the strip, forming a triangular point. Continue folding up the triangle over itself to form a triangular package. Brush the triangle with butter and place it seam side down on the prepared baking sheet. Sprinkle 1 teaspoon of the shredded coconut over the triangle. Repeat the assembly with the remaining phyllo sheets and filling. Cover and set aside until ready to bake.

MAKE THE SAUCE: Bring the chicken broth to a boil in a medium saucepan. Lower the heat to moderately high and gently boil until reduced to 1 cup, about 15 minutes. Add the cream, coconut milk, and 1 ½ tablespoons of the curry paste and blend well with a whisk. (Save the remaining curry paste for other uses.) Continue cooking until the sauce is reduced to about 1 cup and has thickened enough to coat the back of a spoon, about 15 minutes. The sauce may appear curdled; this is natural, don’t worry. Strain the sauce through a fine-mesh sieve into a small saucepan. Cover and set aside. NOTE: Do not confuse coconut milk with coconut cream. Excellent canned unsweetened coconut milk is available in Asian markets and some supermarkets. After opening, it can be refrigerated for up to 1 week. For longer storage, freeze it in ice cube trays, then store the cubes in plastic bags. Before using, heat the frozen coconut milk until completely melted. Four cubes equal about ½ cup. You may substitute heavy cream for the coconut milk, but the taste will be slightly altered.

Preheat the oven to 375 F. Adjust an oven rack to the lowest position. Bake the turnovers until crisp and golden brown, about 20 minutes. Let cool slightly.

TO SERVE: gently reheat the sauce and divide it among four preheated plates. Arrange 2 turnovers on each plate and garnish with shredded basil. Yield 8 turnovers, enough for 8 first course or 4 main course servings.

Cooking Under Wraps

 
Prosciutto-Wrapped Shrimp with Orange Marmalade from Charilie

Prosciutto-Wrapped Shrimp with Orange Marmalade
Posted by Charlie at FK

Recipe By :Food & Wine/May 2003

1/4 cup orange marmalade
4 teaspoons soy sauce
4 teaspoons fresh lemon juice
1 teaspoon minced fresh ginger
1 large garlic clove -- minced
2 scallions -- finely chopped
12 jumbo shrimp -- shelled, deveined and butterflied
4 ounces prosciutto -- (12 thin slices)
2 tablespoons vegetable oil

1. In a bowl, mix the marmalade, soy sauce, lemon juice, ginger, garlic and scallions. Add the shrimp and toss to coat. Lay a slice of prosciutto on a work surface and fold it in half lengthwise. Wrap the prosciutto around the middle third of 1 of the shrimp. Repeat with the remaining shrimp and prosciutto.

2. In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes. Transfer to a plate and serve warm or at room temperature.

 
Prawns Wrapped in Serrano Ham from Luisa

Transcript: Prawns Wrapped in Serrano Ham

Hi, I'm Chef John Mitzewich for About.com. Today we have a delicious Spanish recipe, prawns wrapped with Serrano ham.

Ham-Wrapped Prawns Ingredients
All right, get yourself:
· 1 pound of frozen peeled and deveined prawns. I like the tails on but it doesn't matter. Those are the 30 to a pound size.
We're going to add 1/2 tsp paprika, you can use hot, sweet, or smoked.
· 1 tbsp olive oil
· black pepper to taste
· 1 tbsp of orange juice
· 1/2 tsp orange zest
Give that a mix. No salt because the ham is salty and will flavor this perfectly.
· And there is our Serrano ham.

Prepare the Serrano Ham
Very similar to proscuitto, in fact if you cant find Serrano ham just use proscuitto. Any ham will work - Virginia ham, etc. So what we're going to do is cut each slice into 3 pieces. I put a few together and used scissors and sliced those in 3. You can use a knife, but I like the scissors. So there are the little strip we're going to wrap the prawns with.

Wrap the Prawns in Ham
To wrap, I just start at the top and wrap it around until I get to the tail. By the way 10 slices should be enough for a pound of shrimp. So there you go. Don't worry about getting it perfect. As this cooks the ham will shrink and you wont see any mistakes. So just wrap it up and don't spend to much time on it. As long as its covered you are fine.

Roll the Prawns
Then we're going to take a regular supermarket bamboo skewer, and I'm going to go into the tail first and push it through to the large end, the head end of the prawn. I'm going to keep doing that and put 4 per skewer. If you use the short skewers just put 2 or 3.

Heat the Prawns
Then in a sauté pan, in a couple tablespoons of olive oil, over med-high heat, we're going to get a nice sear on the Serrano ham. It will kind of shrink-wrap… hey, pork favored shrink-wrap. I'm going to give 2-3 minutes per side. You can feel it when it's done, they turn from opaque to kind of white, and a bit firm to the touch.
Serve the Prawns Wrapped in Serrano Ham
This is so delicious. You have to try this. It's an incredible appetizer, it's great if you're going to do a tapas party. And if you've never heard of "tapas" before, they are just small plates of Spanish food served at parties and things like that. I garnished with some Spanish olive oil and orange zest.

As you saw, it's super easy to make - an incredible combination with the orange, the saltiness of the ham, the sweetness of the shrimp. This is really, really, really, great. I hope you give it a try. Enjoy.

To learn more, visit us on the Web at food.about.com.
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Pickled Shrimp from Music City Missy

Pickled Shrimp

From: Episode 7 of Bittman Takes on America's Chefs
Chef: Gabrielle Hamilton
Posted by Music City Missy on FK

Makes: 6 servings
Time: 30 minutes plus marinating time

Despite the diminutive size of the bar at Prune, in New York-there are only four seats-it has its own menu, including a great collection of cocktail food like deviled eggs, sardines with Triscuits, and fried burrata (a super-creamy fresh cow or buffalo milk cheese) masquerading as mozzarella sticks. These classic shrimp, made with Gabrielle's own spice mix, may be cooked the day before serving, so they're perfect for entertaining. Just make sure to let the dish come to room temperature first, otherwise the oil may be cloudy and the flavor muted. Gabrielle puts the pickled shrimp on her menu only when Ruby Red shrimp from Maine are around-usually in summer. Unlike most shrimp, these come to New York unfrozen, so they are quite special. (They're good because they're fresh, tender, and very tasty-mostly that's the freshness. But also because they're from cold water.) But the technique and the Ruby Boil Spice Mix can be used with any shrimp.

Salt
1 recipe Ruby Boil Spice Mix (recipe follows) or 1/4 cup Old Bay
1 1/2 pounds large (21/30) shrimp, peeled and deveined
1 cup extra-virgin olive oil
2 lemons, washed and sliced paper thin
1 red onion, sliced paper thin
1/4 cup fresh lemon juice
1/4 cup rice wine vinegar
6 crushed cloves garlic
1 tablespoon black peppercorns
1 tablespoon coriander seed



1. Bring a pot of heavily salted water to a boil (use about 2 cups salt for 8 quarts water) with the Ruby Boil Spice Mix or Old Bay. Have a large bowl of ice near the stove. When the water reaches a rolling boil, drop in the shrimp and poach them just until they are firm, not more than 45 seconds (the water probably won't even return to a boil). Using a finemeshed strainer, transfer the shrimp (and whatever of the Ruby Boil Spice Mix comes with them) into the bowl of ice. Toss them with the ice to stop them from cooking further.

2. Combine the oil, lemon slices, onion, lemon juice, vinegar, garlic, peppercorns, coriander, and 1 tablespoon salt in a large bowl. When the shrimp have cooled, remove them from the (now) ice water, shaking or brushing off any of the spices clinging to them from the boil, and transfer them to the bowl. Toss and taste, adding more salt or vinegar as necessary. Refrigerate at least 8 hours or preferably overnight. Serve at room temperature.



Ruby Boil Spice Mix
Makes: enough for a 6- to 10-quart boil
Time: 5 minutes


The quintessential spice mix for a seafood boil. Feel free to double or triple the recipe and use in place of Old Bay or the like whenever you're boiling seafood.

1 large bunch fresh thyme
15 to 20 bay leaves
1/4 cup paprika
1 head garlic, unpeeled
2 tablespoons mustard seeds
1 1/2 tablespoons cardamom seeds
1 tablespoon allspice berries
1 tablespoon celery seed
1 cinnamon stick

Combine the ingredients in a medium bowl, then transfer the mixture to a sealable container. This keeps, sealed, more or less indefinitely.

 
PF Chang's Lemongrass Prawns with Garlic Noodles from Marilyn

From Marilyn on FK:

“I gotta weight in with PF Chang's Lemongrass Prawn with Garlic Noodles. Whoa, those were good.

Each prawn was 4", butterflied lengthwise (is that redundant?) with shell on.

Grilled and topped with minced fresh lemongrass, sauteed until soft in butter and diced leeks or shallots (or possibly sweet onions.)

Served over garlic-buttered egg noodles (like thick spaghetti).”

 
Marinated Shrimp with Orange Mango Dipping Sauce from Meryl

MARINATED SHRIMP WITH ORANGE MANGO DIPPING SAUCE
Posted by Meryl at FK.

INGREDIENTS:

1 ½ pounds raw shrimp, 21-25 count per pound, peeled with the tail left on
2 large cloves garlic, finely minced
1 tsp. grated orange peel
1 tsp. grated lemon peel
3 Tbsp. lemon juice
¼ cup orange juice
2 Tbsp.olive oil

*Orange Mango Dipping Sauce, recipe below

DIRECTIONS:

Combine the garlic, orange peel, lemon peel and juices in a zip lock bag; add the shrimp and marinate, refrigerated, for 1 to 2 hours.

Drain the shrimp, reserving the marinade.

Heat the olive oil in a 12- inch skillet. When hot, add the shrimp. Saute, working quickly, turning the shrimp with tongs to make sure that they cook evenly. Cook until just barely done, 30 seconds on each side. Turn off the heat and quickly remove the shrimp from the pan with the tongs and place in a shallow bowl.

Put the pan back on the heat and pour the reserved marinade into the juices remaining in the skillet and reduce to a glaze, you should have 3 to 4 tablespoons. Pour this over the shrimp using a rubber spatula to scrape out the skillet and toss the shrimp to make sure they are coated evenly.

Serve warm, cool or at room temperature with the orange mango dipping sauce.

*ORANGE MANGO DIPPING SAUCE

INGREDIENTS:

½ cup finely chopped red onion
2 Tbsp. finely chopped red pepper
1 clove finely chopped garlic
dash of cayenne
¼ tsp. kosher salt
1 ripe but firm mango, peeled and coarsely chopped
1 large navel orange, supremed
1 tsp. finely chopped lemon thyme
1 Tbsp. lemon juice

Garnish: chopped chives

DIRECTIONS:

In an 8 inch skillet, on low heat, sauté the onions, stirring often (about 3 minutes). Add the red pepper and garlic and sauté a minute more. Turn off the heat and add the salt.

Place the mango, orange, lemon thyme, lemon juice and the contents of the skillet in a food processor. Pulse until just barely smooth. Do not over-process. If too thick add a little bit of orange juice.

Place in a small shallow bowl and sprinkle with the chives and serve with the shrimp. .

Yields approximately 3 dozen shrimp

Serve with the Lynmar 2003 Estate Chardonnay

Recipe by Chef Sandra Simile
lynmarwinery.com

 
Layered Fruit & Shrimp Salad from Charlie

Layered Fruit & Shrimp Salad
Posted by Charlie at FK

Recipe By :Chef John Folse
Serving Size : 10

2 cups watermelon balls
2 cups cantaloupe balls
2 cups honeydew balls
2 cups sliced peaches
2 cups sliced pears
2 cups orange sections -- quartered
2 cups sliced plums
1 cup fresh blueberries
1 cup fresh strawberries
1 cup cubed pineapple
2 dozen boiled shrimp -- (21-25 Count)
2 cups crawfish tails, whole
Fruity Yogurt Dressing -- (See Recipe)
1/2 cup chopped pecans

In a large glass serving bowl, layer fruit by alternating stratas of color. Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl. Top with fruity yogurt dressing and toss the mixture to blend the dressing into the fruit. Sprinkle with pecans and serve immediately.

 
Drunken Shrimp a La Greque from Meryl

Drunken Shrimp a La Greque

By: Chef Kate at Recipezarr, posted by Meryl at FK
Aug 2, 2005

This dish is so easy and so good. It can be served warm or at room temperature. It can be made ahead, refrigerated, and then brought to room temperature before serving. It's a lovely appetizer or it can be served as a main dish. The grilling of the melon and the pepper can be omitted, but the carmelization that happens in the grilling really adds a dimension to the flavor.

SERVES 4

Ingredients:
1 lb large shrimp, peeled and deveined
2 tablespoons ouzo
1 tablespoon brown sugar
2 garlic cloves, chopped
2 tablespoons orange juice
1 1/2 tablespoons extra virgin olive oil
3/4 cup couscous
1 cup water
2 teaspoons butter
1 medium cantaloupe, peeled seeded and sliced
1 red bell pepper, peeled, seeded and quartered
1 teaspoon ouzo
salt & freshly ground black pepper
1/2 cup basil leaves

Directions:
Combine the two tablespoons of ouzo, tablespoon of brown sugar, chopped garlic orange juice and olive oil in a bowl. Add shrimp and toss. Allow to marinate at least thirty minutes.

Bring water to a boil in a small saucepan. Add couscous and butter, cover pan and remove from heat. Let stand five minutes.

Heat a grill pan (or a George Forman type grill). Grill cantelope slices and peeled red pepper quarters briefly. Dice cantelope and red pepper and add to couscous.

1Stir the teaspoon of ouzo into the couscous and season with salt and pepper to taste. Cover and let sit so flavors can blend.

Heat a saucepan large enough to hold the shrimp in a single layer (or cook the shrimp in batches) over high heat. When the pan is hot, add the shrimp and the marinade. Stir fry the shrimp until done --this should take only a few moments--the longer the shrimp marinates, the less tiome it will take to cook. Do not overcook the shrimp.

Place the shrimp in a bowl with any remaining pan liquid . Prepare each of four plates as follows:

Place basil leaves around the plate.
Lightly pack the couscous/fruit/pepper mixture in a custard cup or ramekin and invert in the center of the plate.
Place the shrimps around the mound of couscous.
Enjoy!

 
Mexican Shrimp Cocktail from Maria D.

Diane's Mexican Shrimp Cocktail
From MariaDNoCA on FK

Mix together:

1 avocado, chopped (or more!)
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup chopped cilantro (stems are OK!)
12 oz V-8 juice
1 T ketchup
2 t Valentina Mex Hot Sauce (find in Mex food section at store; NOT EQUIV to Tabasco)
pinch salt

Add to the mixture:
24 med/lg cooked and peeled shrimp

Divide between 2 oversized margarita glasses.
Serves 2 shrimp lovers. Sooo yummy!

 
Also from Charlie: Emeril's Creole Shrimp

Creole Spiced Shrimp With Old Fashioned Remoulade

Recipe By :Emeril Lagasse
Posted by Charlie on FK

2 lemons -- halved
4 quarts water
4 bay leaves
3 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons Zatarain's Concentrated Crab and Shrimp Boil
3 pounds large shrimp -- peeled and deveined
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons prepared horseradish
3 tablespoons Creole mustard -- or whole-grain mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper

Squeeze the juice from the lemons into a large pot. Add the halves. Add the water, bay leaves, salt cayenne, and crab boil. Bring to boil and cook for 5 minutes. Add the shrimp. Remove from the heat, cover, and let stand for 4 to 5 minutes. Drain.

Serve either cooled or chilled completely.

Combine the remaining ingredients in a food processor with a metal blade and process for 30 seconds.

Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

 
Charlie's Camarones En Escabeche

Camarones En Escabeche
from Charlie on FK

1 pound fresh shrimp -- peeled and deveined
1/3 cup olive oil
2 bay leaves
1 teaspoon cumin
1/4 teaspoon ground nutmeg
4 cloves garlic -- smashed
1 tablespoon paprika
1 cup white vinegar
2 small onions -- thinly sliced
4 jalapeno chile peppers -- sliced in disks
Sea salt -- to taste
Freshly ground black pepper -- to taste
1 head Romaine lettuce leaves
8 radishes -- sliced
16 green olives -- sliced

Saute the shrimp, a few at a time, in a little of the olive oil until lightly
brown, adding more oil as needed. Place in a covered dish or jar.

In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.

Pour the vinegar mixture over the shrimp. Chill overnight.

Serve on Romaine leaves, garnished with radishes and green olives.

 
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