Notes --

 

Total - 35 *

 

Broccoli Shrimp Quiche
1 10 inch quiche shell
1 c. shrimp, cooked, cleaned, chopped
1 c. broccoli flowerettes, blanched
1 c. grated Parmesan cheese
3 eggs
1 7 1/2 oz. package Farmer cheese
1 1/2 c. cream, heavy or light as preferred
1 t. curry powder
whole, cooked, cleaned shrimip & broccoli flowerettes for garnish
    Preheat oven to 375 degrees. Sprinkle shrimp, broccoli & Parmesan
cheese into bottom of prepared quiche shell. Beat together eggs, Farmer
cheese, cream & curry powder. Pour mixture over ingredients in shell.
Bake for 40 to 50 minutes or until knife inserted one inch from edge comes
out clean. Garnish with whole shrimp & broccioli flowerettes. Serves 6.

 

Seafood Tetrazzini
1 10 3/4 oz. can condensed cream of shrimp soup
1/2 c. low fat milk
1/2 c. (2 oz.) Parmesan cheese, grated
2 T. sherry                                        
1 t garlic, minced
1 1/2 c. mushrooms, sliced
2 T. unsalted butter
6 oz. fresh crabmeat, roughly chopped
6 oz. fresh shrimp, roughly chopped
7 oz. spaghetti, cooked, drained
2 c. zucchini, chopped
    Preheat oven to 350 degrees. Over medium high heat, saute mushrooms in
butter until soft. While waiting for mushrooms to cook, combine soup, milk,
1/4 c. cheese, sherry and garlic. Mix well. When mushrooms are soft, add soup
mixture. Mix well and heat until cheese has melted. Add crabmeat, shrimp and
stir only until combined. Place spaghetti in 12 inch by 8 inch baking dish that
has been sprayed with no-stick cooking spray. Pour sauce over spaghetti.
Arrange zucchini around edge of dish. Sprinkle remaining cheese on top. Bake
25 minutes, uncovered. Serves 6.

 

Shrimp, Lobster & Crab Newburg
1/2 c. butter
1/4 c. cornstarch
1 t. paprika
2 c. heavy cream
2 c. plain soy milk
1/2 c. dry sherry
6 eggs, whites only, well beaten
1# shrimp, peeled, deveined, cooked
1 c. lobster meat
1 c. crab meat
     In 3 qt. sauce pan, over medium heat, melt butter. Add cornstarch and
paprika. Stir until blended. Remove from heat. Gradually stir in cream and
milk until smooth. Increase heat to medium high. Bring to a boil, stirring
constantly. Boil 1 minute. Reduce heat to medium. Gradually stir in sherry.
Remove from heat. In separate bowl, stir about 1 c. of hot cornstarch
mixture into beaten eggs until blended. Stir egg mixture into hot cornstarch
mixture in sauce pan. Add shrimp, lobster & crab meat. Return pan to heat.
Cook 2 minutes over low heat, stirring constantly until seafood is
thoroughly heated. Do not boil. Serve over rice or noodles. Serves 12.

 

Ginger Shrimp
1 pound shrimp, about 17, peeled, deveined
1 1/2 t. fresh ginger, finely chopped
2 scallions, finely chopped
1/2 t. salt
1/4 t. white sugar
2 1/2 T. light cooking oil
3 T. sherry
     In large bowl, mix shrimp, 1 T. ginger, scallions, salt and sugar. Let
stand 30 minutes. In a wok or large skillet, over moderately high heat, add
oil and heat. When oil is hot, add shrimp and marinade with the remaining
ginger. Stir fry about 2 minutes. Stir in sherry. Cover pan and reduce heat
to low. Cook about 2 minutes. Serve at once. Serves 2.

 

Green Pasta with Clams and Shrimp
18 Cherrystone clams
4 qts. water
1/4 c. extra virgin olive oil
1 T. garlic, finely minced
1/2 t. dried hot pepper flakes
1 pound medium shrimp, about 32, peeled, deveined
24 whole basil leaves, rinsed, patted dry
3 T. parsley, finely chopped
1 pound homemade or store-bought green pasta
3 T. unsalted butter
     Shuck the clams. Reserve the juice. Discard the shells. There should be
about 3/4 c. raw clams and about 1 c. liquid. Chop the clams coarsely and
set aside. Bring the water to a boil. Add salt if desired. Add pasta. Heat
the oil in a large skillet over medium high heat. Add garlic. Cook briefly
without browning. Add pepper flakes and salt and pepper, if desired. Add
basil leaves and parsley. Stir to blend. Remove from heat. When pasta is
done, drain but reserve 1/2 c. of liquid. Pour pasta into large skillet with
sauce. Add shrimp and clams and reserved pasta water. Toss well. Cover
and let heat through and marinate for a couple of minutes. Toss again
before serving. Serves 4.

 

Pesto Shrimp with Pasta
1 garlic clove, minced
1 T. extra virgin olive oil
1/2 t. dried basil
pinch of oregano
4 oz. medium shrimp, peeled, deveined
2 oz. angel hair pasta, cooked with no salt or fat
2 T. Parmesan cheese, grated
1 T. blanched almonds, slivered
     In a skillet sprayed with no-stick cooking spray, over medium high heat,
saute garlic in oil about 1 to 2 minutes. Add basil and oregano. Stir and cook
4 minutes. Add shrimp. Stir and cook 2 minutes. Add hot pasta and toss
until well coated. Place on serving plate. Garnish with cheese and almonds.
Serves 1.

 

Shrimp and Pea Soup
1 envelope Lipton Green Pea Soup Mix
1 1/2 c. tomato juice
2 c. low sodium vegetable broth
1/2 c. heavy cream
1 c. shrimp, deveined, chopped
     In large sauce pan, stir soup mix into tomato juice and broth. Bring to a
boil, stirring frequently. Simmer for 3 minutes. Stir in cream and heat only
until hot. Add shrimp and heat for only 2 minutes. Serves 4.

 

Beer Battered Shrimp
1 pound large shrimp, shell and vein removed
1 c. plus 3 to 4 T. biscuit baking mix
1/2 c. beer
2 eggs, whites only
oil for frying
Tartar sauce
     Add oil to a depth of 1 1/2 inches to a deep fryer or heavy sauce pan and
heat to 350 degrees. While oil is heating: In medium bowl, add 3 to 4 T.
biscuit baking mix. Lightly coat shrimp. Set aside on wax paper or a plate.
In medium bowl, using wire whisk, mixing fork or electric beater, beat
together the remaining 1 c. biscuit baking mix, beer and eggs just until
batter is smooth. If batter is too thick, just add 1 or 2 T. more of beer and
mix again. When oil is hot: Dip shrimp into batter, completely cover with
batter and allow any excess to drip back into bowl. Fry shrimp until golden
brown, about 2 minutes on each side. Drain on paper towels. Serve hot
with seafood sauce or Japanese Shrimp Sauce. Serves 4.

 

Japanese Shrimp Sauce
1 c. low fat mayonnaise
2 T. white sugar
3 T. rice vinegar
2 T. unsalted butter, melted
1/4 t. paprika
3/8 t. garlic, chopped
6 shrimp
     Combine all ingredients in blender. Blend until shrimp is in small chunks.
Place in bowl and cover. Refrigerate for at least one hour to develop flavors.
Makes about 2 c. Can use as dipping sauce for shrimp or any white fish.

 

Shrimp Seafood Sauce
6 T. Westbrae unsweetened catsup
2 T. horseradish, drained
4 T. lemon juice
dash of celery salt
6 to 8 shrimp
     Place all sauce ingredients in blender and blend until shrimp is in small
chunks. Makes about 2/3 c. Serve with shrimp or any white fish.

 

Pancit, the word for noodles in Filipino cuisine.
    This is a noodles and mixed meats casserole.
2 pounds of noodles, cooked, drained
1/2 c. chicken, cooked, flaked
1/2 c. pork, cooked, sliced in long, narrow strips
3 T. low sodium soy sauce
1 medium white onion, sliced in rounds
1/2 c. carrots, sliced in long, narrow strips
1 c. cabbage, shredded
2 T. extra virgin olive oil
2 c. shrimp, deveined, tails removed, cooked, cut in half
     Preheat the oven to 350 degrees. Spray large baking dish with no-stick
cooking spray. In a large skillet, fry chicken and pork until almost medium
brown. Add soy sauce, onions, carrots and cabbage. Simmer for about 10
minutes. Add the shrimp. Set aside about 3 T. of meat and sauce for garnish.
Pour into large baking dish. Place reserved meat and sauce on top. Bake for
about 1 hour. Serves 6.

 

Fiesta Shrimp Saute
1/4 c. unsalted butter
2 c. mushrooms, rinsed, sliced
1/4 c. onions, sliced
1/4 c. green pepper, diced
1/4 c. pimento, sliced
1 t. lemon juice
1 t. cornstarch
hot cooked rice
2 pounds shrimp, pre-cooked, peeled, deveined
     In large skillet, melt butter over medium high heat. Add mushrooms and
saute until almost tender. Add onions and green pepper. Saute until all is
tender. Add pimento and lemon juice. Heat for 1 minute. Add cornstarch and
stir well. Add shrimp and stir. Reduce heat to low. Cover and let cook for 2
minutes. Spoon rice onto serving platter or single serving plates. Spoon
shrimp and sauce over rice. Serves 4 to 6.

 

Polynesian Pineapple Boats with Shrimp
1 medium pineapple, rinse outside of pineapple well under cold water
1 pound shrimp, shell removed, deveined, cooked
1/4 pound pea pods
1 11 oz. can mandarin oranges, drained but reserve syrup
1/2 c. Creamy Cucumber Dressing
     Cut pineapple in half lengthwise and in half again. Cut fruit from shell.
Reserve fruit shell. Cut pineapple into chunks. In medium bowl, combine 1 c.
pineapple chunks, shrimp, pea pods and oranges. Add cucumber dressing
blended with 2 T. reserved syrup. Toss well. Spoon into reserved shells. Chill
for 1 hour or longer. Serves 4. 280 calories per serving.

 

Tomatoes stuffed with Shrimp Salad
3/4 pound cooked shrimp, shelled removed, deveined, cut into 1/2 inch
pieces
1 c. fennel, chopped
juice from 1/2 lemon
1/3 c. low fat mayonnaise
4 large yellow or red tomatoes
4 leaves of Bibb lettuce
4 fennel fronds for garnish
    In medium bowl, combine shrimp, fennel, lemon juice and mayonnaise.
Slice about 1/4 to 1/2 inch from bottom of each tomato. Remove top stem
end. With spoon, remove seeds and some of the flesh of tomato. Mound
shrimp salad into each tomato. Place single lettuce leaf on 4 serving plates.
Place a tomato on each leaf. Garnish with fennel frond. Serves 4.

 

** 20
Papaya Shrimp Salad
Vinaigrette Dressing:
1 garlic clove, minced
2 sprigs parsley
3 T. red wine vinegar
1 T. orange juice
2/3 c. extra virgin olive oil
1/8 t. fructose
1 egg, white only
Salad:
1 1/2 pounds medium-sized shrimp, shell removed, deveined, cooked
5 lemon slices
5 whole black peppercorns
1 bay leaf, broken
2 firm ripe avocados, peeled, pitted, cut into 1/2 inch slices
2 firm ripe papayas, peeled, pitted, cut into 1/2 inch slices
1 1/2 T. pimiento, diced
1 head Boston lettuce, rinsed, drained
    To prepare dressing: Add all dressing ingredients to a blender or food
processor. Process briefly to mix. Makes about 1 c.
    To prepare salad: in medium-size sauce pan, add lemon slices, bay leaf,
peppercorns and enough water to cover. Bring to a boil and boil 1 minute.
Place shrimp, avocado, papaya and pimiento in large serving bowl. Pour
dressing over and toss gently to coat. Chill 1 hour. To serve: Separate
lettuce into whole leaves. Arrange several leaves on each of 6 to 8 salad
plates. Remove bay leaf. Divide salad mixture among plates. Spoon any
extra dressing over top. Serves 6 to 8.

 

Shrimp Paella Salad, a Spanish Dish
To prepare dressing:
1/3 c. extra virgin olive oil
2 T. lemon juice
2 T. red wine vinegar
1 garlic clove, minced
1/4 t. Tabasco sauce
1/2 t. turmeric
1/4 t. fructose
     Combine all ingredients in a medium bowl or in a jar with a tight lid. Stir
or shake well. Let stand an hour for flavors to blend. Stir or shake again
before serving.
To prepare salad:
1 c. white rice, cooked according to package directions
16 oz. shrimp, shell removed, deveined, cooked
4 green onions, chopped
1 c. celery, diagonally sliced
1/2 c. pimiento-stuffed green olives
1 6 oz. jar marinated artichoke hearts, with liquid
1 10 oz. package frozen peas, cooked, drained, chilled
salad greens
tomato wedges for garnish
     Place rice and shrimp in large bowl. Add dressing. Toss to coat. Allow
to cool. Stir in onions, celery, olives and artichoke hearts with liquid. Chill.
When ready to serve: line salad bowl with greens. Toss peas with rice and
shrimp mixture. Place in bowl. Garnish with tomato wedges. Serves 6 to 8.

 

Baked Shrimp
1 1/2 pounds shrimp, about 40 to 44, shelled, deveined
1 lemon
12 T. unsalted butter
1/4 low sodium soy sauce
1 1/2 T. dried rosemary
1/2 t. Tabasco sauce
2 T. parsley, minced, for garnish
     Preheat oven to 400 degrees. Spray baking dish with no-stick cooking
spray. Arrange shrimp in dish. In a small sauce pan, over medium-high
heat, melt the butter. Add soy sauce, rosemary and Tabasco sauce. While
sauce ingredients are heating: Remove and discard lemon peel or freeze
and save for another recipe. Cut lemon into 1/8 inch sliced. Remove seeds.
Arrange lemon slices in and around shrimp. Pour butter sauce over shrimp.
Stir gently to coat but leave shrimp in single layer. Place in oven and bake
10 minutes. Sprinkle parsley on top and serve. Serves 4.

 

Shrimp Bayou
1 16 oz. can peeled tomatoes with juice, chopped
1/2 c. celery, sliced
1/4 c. white onion, minced
3 T. unsalted butter
1 pound shrimp, shelled, deveined
1 t. fructose
1/4 t. low sodium soy sauce
1 1/2 c. white rice, cooked
1 bay leaf
1 small sprig parsley, chopped, for garnish
    Drain tomatoes and reserve liquid. Measure tomato liquid and add enough
water to make 1 1/3 c. in medium-size pan, over medium-high heat, add butter.
Lightly saute celery and onion. Add tomato liquid, sugar, bay leaf and soy sauce.
Cover and simmer 5 minutes. Stir in rice and shrimp. Cover and simmer 5 minutes
more. Remove bay leaf. Spoon onto serving platter. Sprinkle parsley over top.
Serves 6.

 

Shrimp and Scallop Pilaf
2 T. unsalted butter
1/4 t. turmeric or saffron
1 c. uncooked long-grain white rice
1 medium white onion, chopped
1 garlic clove, minced
1 14 oz. can low sodium chicken or vegetable broth
10 oz. water
8 ozs. scallops, halved
8 ozs. shrimp, peeled, deveined
1 10 oz. package frozen peas, thawed
     In a large skillet, over medium heat, melt butter. Stir in turmeric or
saffron. Add rice, onion and garlic. Cook about 3 minutes or until onion is
translucent, stirring often. Pour in broth and bring to a boil. Reduce heat.
Cover and simmer 15 minutes. Add peas. Simmer, covered 4 minutes longer.
Add shrimp and scallops. Simmer, covered 3 minutes. Serves 4.

 

Alsatian Shrimp and Dill Tart
1 partly baked 10 inch tart shell
2 c. or 1 1/4 pounds medium-size shrimp, about 36 to 40, shelled,
deveined
4 c. or 1 pound leeks, ends trimmed off, rinsed, chopped
2 T. unsalted butter
3 T. fresh dill, finely chopped
3 eggs, whites only
1 c. heavy cream
1/2 c. low fat milk
1/8 t. nutmeg, freshly grated
     Preheat oven to 375 degrees. Cut shrimp into 1/2 inch cubes. In a
large skillet, over medium-high heat, add the butter. Heat for 1 minute.
Reduce heat to low. Add leeks and cook until wilted, about 4 minutes. Add
shrimp and dill. Cook, stirring briefly, about 1 minute or less. In a medium
mixing bowl, combine egg whites, cream, soy milk and nutmeg. Beat thoroughly.
Add shrimp mixture and stir well. Pour into tart shell. Place on baking sheet.
Place filled tart shell and baking sheet in oven. Bake 30 to 35 minutes or
until custard is set. Remove from oven and slice as you would a pie to serve.
Serves 6 to 8.

 

Garlic Shrimp with Tomatoes over Angel Hair Pasta
1 pound of angel hair pasta
1 pound shrimp, deveined, peeled
2 t. lemon juice
1/4 c. parsley, rinsed, chopped
1/4 c. extra virgin olive oil
6 garlic cloves, chopped
1 pint cherry tomatoes, rinsed, stem end removed, cut in half
4 scallions, thinly sliced
10 basil leaves, rinsed, drained
1/4 c. low sodium chicken or vegetable broth
     In a large pot, heat water to boiling. Add angel hair pasta and cook.
While pasta is cooking: In a large frying pan, over medium-high heat, heat
a little oil for 1 minute. Saute scallions, garlic and basil for 4 minutes. Add
lemon juice and broth. Stir and simmer a few minutes. Add shrimp. Stir and
cook until shrimp is almost opaque. Add tomatoes. Drain pasta. Add pasta
to frying pan. Heat for 2 more minutes and continue to toss to combine.
Serve with parsley as garnish on side or sprinkle over pasta. Serves 4.

 

Shrimp Scampi                                  
4 T. extra virgin olive oil
4 garlic cloves, minces
1/2 pound medium-size shrimp, deveined
1/3 c. white wine
2 c. angel hair pasta, cooked, drained
2 c. fresh baby spinach, rinsed, drained
2 T. fresh parsley, chopped
2 T. Parmesan cheese, grated, for garnish
    In a large saucepan, over medium-high heat, add oil and heat for 1 minute.
Add garlic and saute for 4 minutes. Add shrimp and saute for 2 minutes. Add
wine to deglaze the pan. Add cooked angel hair pasta, spinach and parsley. Toss
gently and heat through. Serve topped with Parmesan cheese. Serves 2.

 

Pesto Penne with Shrimp
4 T. unsalted butter
1 pound large shrimp, cleaned
1 c. pesto
1 pound penne pasta, cooked, drained
1 c. Parmesan cheese
additional Parmesan cheese for garnish
     In a large skillet, melt butter over medium-high heat. Add pesto and stir
until heated through. Add penne pasta, shrimp and Parmesan cheese and
stir well. Reduce heat. Cover and let heat through for about 4 to 5 minutes.
Serve hot with additional Parmesan cheese on top if desired. Serves 4 to 6.

Italian Shrimp and Pasta Salad
1/2 c. pasta spirals
3 oz. canned tiny shrimp, rinsed, drained
1/2 c. grape tomatoes, cut in half
1/4 c. basil leaves, rinsed, torn
1 t. Italian seasoning
1 T. extra virgin olive oil
    In medium pot of rapidly boiling water, add pasta and cook until desired
tenderness. Drain and rinse with cold water until cool enough to touch. Place
pasta and all other ingredients in a medium bowl and toss to coat. Serves 2.

 

**** 10
Shrimp and Mediterranean Vegetables with Orzo
2 T. extra virgin olive oil
1/2 c. celery, rinsed, sliced
1 c. broccoli florets
1 c. carrot, peeled, shredded
1 c. zucchini, peeled, cut in chunks
1 c. cherry tomatoes, cut in half
1 t. basil
2 t. oregano
1 c. chickpeas, rinsed, drained
1 pound shrimp, pre-cooked, shelled, deveined
2 c. orzo pasta, cooked, drained
2 oz. crumbled feta cheese for garnish
     In large skillet, over medium-high heat, heat the oil. Add  celery, broccoli,
carrots, and zucchini. Stir and saute for 5 minutes. Add cherry tomatoes, basil
and oregano. Stir and cook for 3 minutes, until tomatoes begin to soften. Add
the chickpeas and shrimp and saute for 1 minute. Serve vegetables over pasta
and top with feta cheese. Serves 2 to 4.

 

Seasoned Shrimp
1 1/2 pounds shrimp in shell, about 60
2 celery stalks, cut into 2 inch pieces
1 whole garlic clove, peeled
12 peppercorns
10 cloves
12 allspice
4 sprigs fresh parsley
     Add all ingredients, except shrimp to large pot. Cover with water. Bring
to a boil over high high. Remove from heat. Add shrimp, stir and cover. Let
stand about 10 minutes. Remove shrimp. Peel, devein shrimp. Discard water
with seasonings. Can use shrimp with dip, on the grill or with another recipe.
Serves 10 to 12.

 

Shrimp in Beer Sauce
1 pound medium size shrimp, shelled, deveined
1 T. unsalted butter
1/4 c. white onion, finely chopped
1/2 t. garlic, finely chopped
1/2 c. beer
1/4 t. lemon juice
1/2 t. thyme leaves
2 t. parsley, finely chopped
     In a 10 inch saute pan, melt butter over medium high heat. Add onions
and garlic. Saute over medium high heat for 2 minutes. Add lemon juice and
beer. Saute for 4 minutes to bring to a boil and thicken the sauce a little.
Add shrimp. Saute for 3 minutes. Move shrimp to serving platter. Pour sauce
over shrimp.

 

Shrimp Broccoli Casserole
2 1/2 c. fresh broccoli, rinsed, cut in small pieces
4 oz. Philadelphia cream cheese with chives, softened
1/4 c. low fat milk
2 t. fresh lemon juice
1 can Campbell's Cream of Shrimp soup
silvered almonds for garnish
     Preheat oven to 350 degrees. In large pot, bring water to a boil. Add
broccoli and boil for 12 minutes. While broccoli is cooking: Spray 1 1/2
quart casserole dish with no stick cooking spray. In medium pot, over medium
high heat, blend cream cheese with milk until hot and well blended. Add lemon
juice and soup. Stir and heat until well blended and hot. When broccoli is done,
drain water off. Add broccoli to casserole dish. Pour cream cheese sauce over
broccoli. Sprinkle almonds on top. Bake for 30 minutes. Serves 6.

 

Chicken and Shrimp Provencale
1 pound angel hair spaghetti, broken in half lengthwise
1/2 c. extra virgin olive oil
2 1/2 pounds chicken breasts, skinless, boneless, cut in 1/2 inch wide
strips
1 1/2 pounds white onions, peeled, sliced
6 garlic cloves, minced
3/4 pound medium shrimp, shelled, deveined
1/4 t. dried basil
1/4 t. dried oregano
1 16 ox. can Italian plum tomatoes, drained, chopped
1 8 oz. can tomato sauce
1 c. low sodium chicken broth
     In large pot, bring water to a boil. Add spaghetti. Cook according to
package directions. While spaghetti is cooking: In large skillet, over medium
heat, add oil and heat for 1 minute. Add chicken and saute until almost cooked
through. Add onions and garlic. Cook until soft, about 7 minutes. Add shrimp
and spices and cook about 3 minutes. Add tomato sauce, tomatoes and broth.
Stir well and heat until hot and bubbly. When pasta is done, drain pasta.
Place pasta in large pasta bowl. Pour sauce over pasta. Toss well to mix.
Serves 6.

 

Lemon Herb Shrimp
1/4 c. green onions, chopped
1/4 c. extra virgin olive oil or safflower oil
2 T. fresh parsley, chopped
2 T. lemon juice
1 T. fresh thyme, chopped
1/2 c. white wine
1 pound (20-25) shrimp with tails, deveined
    In medium pan, over medium high heat, saute all ingredients except
shrimp until onions are tender. Add shrimp. Saute a few more minutes until
shrimp is opague. Serve 4 to 6.

 

Lemon Garlic Shrimp
2 T. extra virgin olive oil
4 garlic cloves, minced
1/2 c. white wine
1 T. lemon juice
1 pound large shrimp, peeled, deveined
    Heat oil in large skillet over medium heat. Add garlic. Saute for 1 minute.
Add wine and lemon juice. Increase heat to high. Bring to boil. Cook for about
3 minutes, to reduce liquid by 1/3. Lower heat to medium. Add shrimp. Stir and
cook for 3 minutes until shrimp is opaque. Serves 4.

 

Garlic-Parsley Shrimp
2 T. extra virgin olive oil
1 1/2 pound shrimp, peeled, deveined
3 garlic cloves, minced
3 T. fresh flat leaf parsley, chopped
1/2 c. white wine
2 T. unsalted butter
1 medium onion, chopped
2 celery stalks with greens, chopped
1 lemon, cut into 8 wedges
    Heat large skillet over medium high heat. Add oil and heat for 30 seconds.
Add garlic, parsley and wine. Cook about 3 minutes to heat through. Add
shrimp and simmer 3 minutes until shrimp is opaque. Remove shrimp only from
pan and place in bowl, and place in refrigerator. Add butter, onion and celery
to pan. Stir and cook until tender. Add shrimp back into pan only for a few
seconds to warm shrimp. Serve shrimp with broth on plates with 2 lemon
wedges on side of each plate for garnish. Serves 4.

 

Baked Shrimp
1 pound shrimp, cooked, peeled, deveined
1/2 c. unsalted butter
2 T. curly leaf parsley, minced
1 small scallion, minced
1 garlic clove, minced
1/2 t. dried thyme
1/2 t. dried tarragon
1/4 c. white wine
1 c. plain breadcrumbs
    Preheat oven to 400 degrees. Spray a 10" by 8" baking dish with no stick
cooking spray. Place shrimp in baking dish. In small skillet over medium heat,
melt butter. Stir in parsley, scallion, garlic, thyme, tarragon. Saute 4 minutes.
Stir in wine and bread crumbs. Heat for just 1 minute. Spoon breadcrumb
mixture over shrimp. Bake about 15 minutes. Serves 4.

 

Shrimp Bercy
3 T. unsalted butter
1/4 c. shallots, finely chopped
3/4 c. white wine
1/2 c. heavy cream
24 large peeled, deveined shrimp
2 T. parsley, finely chopped
2 T. unsalted butter
    In large skillet over medium high heat, melt 3 T. of butter. Add shallots
and wine. Increase heat to high. Bring to a boil. Cook over high heat about 2
minutes or until liquid is reduced to about 1/2 c. Add cream. Cook and stir
about 2 minutes. Reduce heat to low. Stir in shrimp, parsley and remaining
butter. Simmer 2 minutes. Serves 4.

 

Mediterranean Shrimp Scampi
1 c. unsalted butter
1/2 bottle white wine or 2 c. low sodium chicken or vegetable broth
1/3. c. green onions, cut in long slivers
shrimp, peeled, deveined, 8 to 10 pieces per person
1 pound angel hair pasta, cooked, drained
1 large tomato, cut into chunks
1/2 c. black olives, halved
1 c. Parmesan cheese, grated
     In large skillet, over medium high heat, add butter and wine or chicken
broth. Heat until butter has melted and liquid is starting to simmer. Add
onions. Cook for 4 minutes. Add shrimp and cook for 2 minutes. Add  pasta,
tomatoes and olives. Toss to coat with broth. Serve pasta on plates.  Make
sure each serving has shrimp. Pour any left over sauce on top. Sprinkle
Parmesan cheese on top.