Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!

2 tablespoons olive oil
1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
3 garlic cloves
dried basil
crushed red pepper flakes
8 oz mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup Mozzarella cheese, shredded
cooked pasta water
8 oz fettuccine pasta (for gluten free version, use Tinkyada gluten free brown rice pasta)
Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

Serves six to eight
For the shrimp:
2 pounds larger shrimp (16/20’s or 20/25’s will work best)
1 lemon, juiced (reserve zest for butter)
3 tablespoons Blackening Spice
Lemon wedges for serving (optional)
Fresh thyme springs for garnish (optional)
For the Cajun garlic butter:
1 stick (1/2 cup) unsalted butter
4 cloves garlic, minced
1 teaspoon finely chopped grated lemon zest
1 to 2 teaspoons Blackening Spice
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
Splash Worcestershire sauce
Grilling grid or skewers
Direct medium high heat
Toss shrimp with lemon juice and let marinate for 10 minutes. Don’t let them sit in the lemon juice much longer or you’ll be on your way to ceviche! Drain the shrimp and pat dry. Sprinkle with the blackening spice and toss to coat the shrimp. Let sit another 10 minutes or so, or refrigerate if it’s going to be much longer before grilling.
For the Cajun garlic butter: simply toss everything into a small saucepan over low heat and let it melt, stirring occasionally. Keep warm until ready to serve.
Preheat grill (and grid, if using) to direct medium-high heat. If using skewers, thread them now. Make sure grates and grid are brushed clean and well-oiled. Place shrimp on grill and cook for 2 to 3 minutes per side (depending on the size) or until the shrimp are opaque.
Toss with fresh thyme leaves and serve hot or at room temperature with lemon wedges and Cajun garlic butter on the side.

2 lbs. of Shrimp, peeled and deveined
3-4 garlic cloves, minced
4 tablespoons of olive oil
½ teaspoon of red pepper flakes
1 teaspoon of dry basil
salt & pepper
Cocktail Sauce:
½ cup of ketchup
2 heaping tablespoons of horseradish
1. Preheat oven to 400 degrees.
2. In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
3. Spread shrimp out in a single layer on a baking sheet.
4. Bake for 8-10 minutes.
5. Remove and let cool a bit.
6. In a small bowl mix ketchup and horseradish. Serve with shrimp.

1/2 – 3/4 lb cooked fettuccine
2 TBS olive oil
1 lb peeled, deveined raw large shrimp
1 TBS plus 2 tsp Essence seasoning (recipe below – I think you can buy this, too.)
1 1/2 hot linked or smoked turkey sausages, sliced and quartered (I use Butterball)
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 TBS minced garlic
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried basil
1/2 cup heavy cream
1/2 cup grated Parmesan
2 Tablespoon cajun seasoning
1 teaspoon red pepper
1 teaspoon salt
Essence Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
Add the garlic to the pan and saute for 30 seconds.
Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.
Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes.
Add the heavy cream to the pan and cook an additional 2 minutes.
Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan. This worked well for me for many years - it's a simple, weed-free way to grow lettuce, spinach and even radishes. Take a 2 cubic feet bag of potting soil (I used Miracle Grow), rumple it around quite a bit to loose the soil, poke quite a few holes in the back side for drainage, then lay the bag on a smooth surface that will allow drainage and not get too hot, and cut out the top, leaving about a 4 or 5 inch border all around. Lightly rake through the soil to even it out and loosen it even more, then carefully, and evenly sprinkle the seeds around. I put my salad green seeds in an old spice bottle with large shaker holes, added some cornmeal, shook it all up to mix well and sprinkled them out of it. I put the cornmeal in there to allow me to see that I had covered the soil evenly. If doing radish seeds or spinach, just make lines the depth mentioned on the seed pack, plant the seeds and cover appropriately. For salad greens I sprinkled a lite covering of soil over the cornmeal and seeds and then spray-misted to water them in. I put my bags on metal sawhorses and grates to make them waist level. This kept the bags off the hot concrete and I didn't have to bend over when cutting my salad. When harvesting, just use a pair of scissors and cut what you need - don't pull the plants out. Same goes for spinach - they will grow back almost magically overnight, and you can't tell where you cut. Spray mist the seeds and plantlings at first when watering, until they are established, then you can water more vigorously as the plants mature. You will probably need to water more often, since the depth of the bags are not as deep as a regular in-ground garden. I just kept mine moist, but not sopping wet.

I got a pound of 26-30ct shrimp and peeled & deveined them and left the tails on. The marinade is as follows:
5 tablespoons orange juice
1/4 cup honey
2 1/2 tbsp soy sauce
4 teaspoons sesame oil
4 teaspoons srirach chili sauce
2 teaspoons salt
1 teaspoon curry powder
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
I wisked all that together until the honey was completely dissolved in the mix. I added the shrimp to the mixing bowl and tossed it in the sauce and let it marinate in the fridge for 30 minutes.
I had my Kamado Joe set up for direct cooking but had my grill rack in the elevated position. I had the dome temp at around 500°. I grilled these shrimp on soaked bamboo skewers for 2 minutes per side and they were cooked to perfection!
The flavor is phenomenal. There is just a tad of heat to these but it doesn't come around until you have eaten a few of the shrimp!
I can't wait to try this same marinade on some fish!
Ingredients: 1 pound extra large shrimp, cleaned and peeled (leaving tails on is optional) Salt and pepper to taste 1/2 teaspoon Mexican oregano, crushed 2 tablespoons fresh lemon or lime juice Olive oil For Salsa: 8 to 10 chile de arbol, stems removed, if any (I like it spicy and added 15 chiles) 2 cups tomato sauce 2 cloves garlic, sliced Juice of 1/2 lemon 1/2 teaspoon Mexican oregano, crushed Salt and pepper to taste if chile de arbol is not available, try 2 to 3 chipotles in adobo or pickled jalapeños blended with the tomato sauce You will also need: 1 small to medium zucchini, sliced or diced (about 1 1/2 cups) 12 to 14 ounces of cooked pasta, like a whole grain spaghetti or angel hair (I used a spaghetti style rice noodle). Cook pasta according to package and set aside. Tips~ If you still wanted to use the chile de arbol, but not toast it, just add the peppers to some boiling water and cook for 10 minutes until they soften. Blend as directed with tomato sauce. Tips~ This salsa is a recipe my Mom prepared often for beef tacos, but it works well as a spicy pasta sauce as well. The flavor will improve the longer it sits. Make it the day before you prepare your pasta recipe. Tips~ When preparing a recipe with several layers,such as this recipe or stir fry, it's always a good idea to cook the meat or seafood first. It adds great seared in flavor. Directions: 1. Season the clean shrimp with salt, pepper. oregano, lemon juice and olive oil. Set aside. 2. Heat a comal or medium skillet to medium heat. Add the chile de arbol and toast for 5 to 6 minutes. As soon as it becomes aromatic, flip or stir the chiles so they don't burn. Burnt chiles will taste bitter. Remove from heat and transfer to blender. Add the tomato sauce. garlic, oregano, lemon juice, salt and pepper to taste. Blend on high until smooth. If you are not sure of the spice level, add a just a few chile de arbol at a time and then blend in between, adding more to taste. Set aside. 3. In a large skillet, preheat 2 tablespoons of olive oil to medium heat for a few minutes. Cook the shrimp for 2 minutes per side, removing from hot pan as they cook. To that same pan, add 1 more tablespoon of olive oil. Add the zucchini, season lightly with salt and pepper and cook for 2 minutes. 4. Add the salsa from the blender into pan with zucchini. Stir well to combine and cook for 2 minutes. Add the shrimp back in and cook for 1 minute. Toss in the cooked pasta. Garnish with a little more crushed oregano and lemon wedges or slices. Serve right away. Tips~ Check out the Asian isle in your local market for different options to regular pasta. This spaghetti style rice noodle is easy to cook and never gets mushy like other pastas. Just follow directions on package on how to cook the rice noodles.
Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min, nice and easy HAWAIIAN GARLIC SHRIMP
3-1/2 oz. (3/4 cup) all-purpose flour
1-1/2 tsp. sweet paprika
Kosher salt
1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled, deveined, and patted dry
3 Tbs. grapeseed or canola oil
8 large cloves garlic, coarsely chopped (about 1/4 cup)
1/2 cup sake or dry white wine
1-1/2 oz. (3 Tbs.) cold unsalted butter, cut into 3 pieces
1/3 cup chopped fresh cilantro
1 Tbs. fresh lemon juice
In a shallow bowl, combine the flour, paprika, and 1-1/2 tsp. salt. Lightly dredge the shrimp in the mixture, shaking off the excess; set aside.
Heat a heavy-duty 12-inch skillet over medium-low heat. Add the oil, garlic, and a pinch of salt. Cook, stirring, until the garlic is tender, about 2 minutes. Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan.
Turn the heat up to medium high and add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more. Add the sake and 1/2 tsp. salt and cook, flipping the shrimp once, until the liquid is reduced by half, about 3 minutes. Add the butter and the reserved garlic, and cook, swirling the pan, until the sauce is emulsified. Remove from the heat, add the cilantro and lemon juice, and toss to combine. Season to taste with salt and serve.
2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley
3 cups cooked Basmati or brown rice
In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice. Makes 8 servings

by Bon Appétit
Serves 4
2 onions, halved crosswise
1 head of garlic, halved crosswise
5 whole cloves
3 bay leaves
2 tablespoons kosher salt
1 tablespoon coriander seeds
4 teaspoons yellow mustard seeds
2 teaspoons dill seeds
2 teaspoons whole allspice
1 teaspoon black peppercorns
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1 lemon, halved
5 dashes (or more) hot pepper sauce, preferably Crystal
1 1/2 pounds unpeeled large shrimp (about 30)
Combine first 12 ingredients and 8 cups water in a large pot; bring to a boil. Reduce heat to medium and simmer 20 minutes. Squeeze in juice from lemon; add lemon to pot. Add hot sauce and shrimp. Simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Turn off heat, add 4 cups ice cubes, and steep for 5 minutes. Remove shrimp with a slotted spoon and place on a newspaper-lined baking sheet. Serve with additional hot sauce, if desired.

And here is another bbq shrimp recipe that I got from Jeramie Shamp - that I have tweeked quite a bit. If you don't care for spicy shrimp (which the below one is), this is your ticket for sweet shrimp on the barbie. I actually have made both of 'em several times now, and it's a nice treat comparing 'em side-by-side.
2 pounds LARGE shrimp, uncooked, pull the skin/tails off
1 finely chopped onion
1 cup olive oil
1 tsp sugar 
1 tsp cayenne peper
1/2 tsp salt
1/2 tsp oregano
1 tsp garlic powder
1/4 cup Maple Syrup
Optionally a pound-o-bacon
In a large bowl, mix everything togather (except bacon) and then add shrimp. Leave it in the fridge overnight (PREFERABLE) or at least for several hours. Flip occasionally to distribute shrimp marinade. Pull out from fridge an hour or so beforehand to let things warm/loosen up a bit.
The next day, preheat your bbq grill while skewering the shrimp. Optionally place flat on a fine-screen mesh cookware - less work! Wrap in bacon and grill. Be careful about flames from the dripping marinade. Serve over rice, pasta, or as-is ... but be sure to drip some marinade on 'em!

Tina Plumb sent me this yummy Hawaiian Salmon recipe and then suggested I try her "Drunk Shrimp" recipe ... which is darn, darn good!
1 pound of naked large shrimp uncooked but thawed
1/4 patron silver
6 cloves of garlic minced
1 tablespoon of Natures Seasoning (it.s a salt/pepper/garlic/etc mix)
1 table spoon of lemon juice
2 table spoons of sugar in the raw (or organic honey)
2 table spoons of melted unsalted butter
FOR EXTRA FUN: slice of lemon, Salt Shaker, shot glass of Patron Silver
Put the shrimp in a large zip lock baggie, make sure they are completely thawed. In a medium bowl combine all other ingredients. Stir them together until sugar or honey is completely combined or dissolved. Lick left hand and poor a little salt on it, take a swig of the tequila and follow up with a slice of lemon; Pour the sauce into the Ziploc baggie and allow it to marinate for 2-24 hours.
Beyond 24 hours the shrimp literally starts to cooks itself (like ceviche) and
it does NOT have the right texture after BBQ-ing. 10 minutes before skewering place the wooden skewers in a baking dish and cover them with cold water. Allow them to soak for a minimum of 10 minutes, 30 is ideal, but I know you're hungry. Load up your shrimp for the Barbie and cook until pink all over.

This shrimp recipe is derived from one I got from Lori Kaess (lkaess AT and it's great - the bbq shrimp gets "soaked/infused" with flavor which seems hard to do with most marinades. I've altered the original recipe slightly, using cilantro rather than parsley and adding a "dash" (or more!) of Dave's Insanity Sauce. I extended the marinade times a bit below, but a couple of hours is adequate.
This recipe easily scales up - I had 4.5 pounds of (Colossal U-16) Shrimp for six adults. There were three serious "shrimper's" in this group, and they polished it all off and said it was the best ever ... in fact, some "trash talking" ensued about how much more they could eat, and so sometime in the future, I may have a "Shrimp-Off" to determine who can eat the most bbq shrimp! ;-)
2 pounds LARGE shrimp, uncooked, pull the skin/tails off
1 cup olive oil
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste (I just use ketchup)
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh cilantro (original called for parsley)
"dash" of Dave's Insanity super-hot sauce (be careful!)
 Add more Dave's and/or Chili Powder if you like very spicy
In a large bowl, mix together all of the ingredients except the shrimp. Let sit overnight at room temperature in a tupperware container, shaking occasionally as the ingredients settle. This should really "infuse" the oil with flavor. Dip each shrimp in the marinade to fully coat, and then put all of the shrimp and marinade in a container and put in the fridge for several hours, flipping occasionally to distribute marinade. Or just do all the above at once. While preheating your bbq grill, skewer shrimp. Put on the grill for a few minutes, flipping once. You should not have to brush w/marinade.
Serve over rice, pasta, or as-is.

Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Yield: 1 lb shrimp
1 lb. shrimp, peeled and deveined
3 Tbsp. chopped fresh cilantro
1 Tbsp. olive oil
1 Tbsp. brown sugar
1 tsp. cumin
1/2 tsp. chipotle powder
1 lime, juice and zest
Mix the chipotle powder, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes. Skewer the shrimp. Oil up the grill and grill the shrimp until cooked (pink and opaque), about 2-3 minutes per side. Ali’s Tip: These shrimp are amazing in shrimp tacos as well! Just add them, along with your favorite salsa, cheese, lettuce, avocado, black beans, and/or whatever else you’d like to a tortilla and enjoy!

2 poundslarge shrimp - peeled, deveined and butterflied
1 (8 ounce) packageMonterey Jack cheese, sliced
3fresh jalapeno peppers, seeded and julienned
1 poundbacon, cut into thirds
1 teaspoonCajun seasoning, or to taste
Preheat a grill for high heat. Soak skewers in water. Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning. Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

1-3/4 lb. large shrimp in the shell or about 50 frozen, cleaned large shrimp, defrosted
7 Tbs. butter, cut into 1 Tbs. pieces
Salt and freshly ground black pepper
1/2 cup balsamic vinegar
2 Tbs. chopped mixed fresh herbs, such as chives, tarragon, and flat-leaf parsley
Lemon wedges (optional
If using shrimp in the shell, peel and devein them (see How to peel and devein shrimp) . If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 Tbs. of the butter. When the butter froths, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cook -- they may brown slightly, which is good. They're done as soon as they're just cooked through and opaque, 3 to 5 minutes; cut one in half to check. Remove the pan from the heat; transfer the shrimp with a slotted spoon to the colander. Cover the shrimp loosely with foil and set aside to keep warm while making the sauce.
Pour off all but 1 or 2 tsp. of liquid from the pan. Set the pan back over high heat and add the remaining 6 Tbs. butter, swirling the pan once or twice until the butter turns light nut brown, about 2 minutes. (Any brown bits that have stuck to the pan will become even browner, but they shouldn't burn.) Immediately pour the balsamic vinegar into the pan and start scraping up the brown bits. Continue to scrape and cook until the sauce thickens somewhat and starts to appear glaze-like, about 2 minutes. The sauce will reduce to a scant 1/2 cup. Turn off the heat and stir in the drained shrimp (discard any accumulated liquid in the bowl) to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary. Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

Makes 4 servings
20 large (16/20) shrimp, peeled and deveined -
1 ounce canola oil -
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Lea & Perrins Worcestershire Sauce
1 teaspoon Tabasco -
1/2 teaspoon cayenne -
1/2 teaspoon paprika
8 ounces (2 sticks) salted butter
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

Melt a stick of butter in the pan.
Slice one lemon and layer it on top of the butter.
Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning.
Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

1/2 - 3/4 lb cooked fettuccine
2 TBS olive oil
1 lb peeled, deveined raw large shrimp
1 TBS plus 2 tsp Emeril's Essence seasoning or use recipe below
1 1/2 smoked turkey sausages, sliced and quartered
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 TBS minced garlic
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried basil
1/2 cup heavy cream
1/2 cup grated Parmesan
Essence Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds.
Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes.
Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Lemon and Feta)
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 pound large shrimp, peeled
1/3 cup crumbled feta
Juice of ½ lemon
1 to 2 tablespoons capers
¼ teaspoon coarse salt
Freshly ground black pepper
2 tablespoons chopped fresh cilantro or basil, plus additional for garnish
Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not
browned, about 1 minute. Stir in shrimp, feta, lemon juice, capers, salt and pepper. Continue stirring over heat until shrimp become just opaque and sauce begins to thicken, about 2 minutes. Add cilantro or basil and stir to combine. Serves 2.

This risotto has the classic creamy yet al dente texture and
features a combination of Parmesan cheese and seafood.
Contrary to popular belief, Italians do partner cheese with
seafood in some dishes; we recommend it here without
6 cups (about) low-salt chicken broth
1 pound uncooked large shrimp, peeled, deveined
2 tablespoons olive oil
11/2 cups chopped onion
2 large garlic cloves, minced
11/2 cups arborio rice or medium-grain white rice (about 9
1/2 ounces)
1/2 cup dry white wine
1 6-ounce package baby spinach leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
Additional grated Parmesan cheese
Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm. Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add ¾ cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.

Time: 35 minutes. Quick and delicious, pad Thai is a
ubiquitous street food in Thailand.
12 ounces rice vermicelli noodles
1/3 cup peanut or vegetable oil
1 tablespoon minced garlic
8 ounces (30 to 35 per lb.) raw shrimp, peeled and deveined
5 green onions, cut into 2-in. pieces
1 tablespoon dried shrimp*, minced
2 cups bean sprouts, divided
1/3 cup Vietnamese or Thai fish sauce
2 tablespoons ketchup
2 tablespoons sugar
1 teaspoon red chile flakes
2 large eggs, slightly beaten
1/2 cup cilantro leaves
1/3 cup chopped roasted unsalted peanuts (optional)
6 to 8 lime wedges
Sriracha* (Asian red chile sauce; optional)
Soak vermicelli noodles in a bowl of very hot water until soft, about 15 minutes, stirring often
to prevent sticking. Meanwhile, heat a large wok or frying pan over high heat. Pour in oil and carefully swirl to coat sides. Add garlic, shrimp, and green onions and cook 2 minutes, stirring often. Stir in dried shrimp, 1 cup bean sprouts, the fish sauce, ketchup, sugar, and chile flakes. Push shrimp mixture to one side of pan and carefully pour eggs onto other side, trying to coat pan evenly. Let cook undisturbed 1 minute, then quickly scramble with other ingredients. Drain noodles and add to egg mixture. Cook until noodles start to brown slightly, 3 to 4 minutes, stirring once or twice. Transfer to plates. Top with remaining bean sprouts, the cilantro, and peanuts. Serve with lime wedges and Sriracha.

Put leftover cooked white rice to good use in this fragrant,
colorful dish.
2 teaspoons peanut oil
1 teaspoon dark sesame oil
1/4 cup finely chopped carrot
1 teaspoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
4 cups cooked long-grain rice
1 cup chopped cooked shrimp
2 tablespoons low-sodium soy sauce
1/2 cup chopped fresh cilantro
Heat oils in a large nonstick skillet over medium-high heat. Add carrot, ginger, red pepper, and
garlic; sauté for 1 minute. Add rice; sauté 2 minutes. Stir in shrimp and soy sauce; sauté 1
minute. Remove from heat; stir in cilantro.

1 1/2 pounds Roma tomatoes, cored and cut into 1-inch pieces*
20 medium fresh basil leaves, stems removed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon Italian seasoning
Salt to taste
1 pound (26/30 or 21/25) shrimp, peeled and deveined
1 pound capellini (angel hair) pasta
2 tablespoon butter
1/2 cup white wine
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
2 cups fresh mozzarella cheese, shredded
To preserve juices and seeds, use a pairing knife to remove just the top of the core
on each tomato.
Combine tomatoes, basil, olive oil, garlic, Italian Seasoning, and salt in a large bowl; blend thoroughly. Cover, set aside, and marinate for at least 1 hour. Either saute or grill the shrimp; cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill and set aside. Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly. Heat a large, non-stick skillet over medium heat. Add butter and let melt. Stir in white wine and bring just to a boil. Add heavy cream and Parmesan cheese; bring to a simmer; let sauce continue to simmer and reduce to desired consistency. Remove from heat. Add cooked pasta and marinated tomatoes to the skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to a large oven-proof serving platter; top with mozzarella cheese. Place serving platter under broiler to 2 to 3 minutes or until mozzarella cheese has melted. Remove from oven and top pasta with the cooked shrimp. Serve and enjoy!

WHY THIS RECIPE WORKS: We started by determining the best cooking method for our version of New Orleans Barbecue Shrimp; in this case, searing
the shrimp first, then sautéing the aromatics before returning the shrimp to the skillet to gently finish cooking in the rich sauce proved best. Sautéing the
aromatics with some tomato paste enriched the sauce—the paste also reinforced the "barbecue' color.
To thicken the sauce, we turned to a classic New Orleans technique for thickening: starting the sauce with a roux. A bit of flour added to the sautéing aromatics created a sauce that was thick enough to coat the shrimp. Instead of a time-consuming seafood stock, we used bottled clam juice as the base for our sauce. To round out the liquid, tasters preferred mellow beer to acidic wine.
Serves 4
Although authentic barbecue shrimp is always made with shell-on shrimp, peeled and deveined shrimp may be used. Light- or medium-bodied beers work best
here. Serve with Tabasco sauce and French bread, if desired.
2 pounds extra-large shrimp (21-25 per pound, see note)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
6 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons all-purpose flour
1 teaspoon tomato paste
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1/2 teaspoon dried oregano
3 garlic cloves, minced
3/4 cup bottled clam juice
1/2 cup beer
1 tablespoon Worcestershire sauce
Sear shrimp: Pat shrimp dry with paper towels and sprinkle with salt and cayenne. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate. Repeat with remaining oil and shrimp. Make Sauce: Melt 1 tablespoon butter in empty skillet over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil. Return shrimp and any accumulated juices to skillet. Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until
incorporated. Serve.

For the lemon oil:
1/2 cup extra-• virgin olive oil
1 lemon, zested
For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1/2 lb. uncooked large shrimp, peeled, deveined
1/4 lb. fettuccine, uncooked
1 tomato, chopped
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. chopped fresh basil, divided
2 Tbsp. KRAFT Shredded Parmesan Cheese
POUR dressing over shrimp in small bowl. Refrigerate 20 min. to marinate.
COOK pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm. ADD tomatoes, cream cheese and 1 Tbsp. basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally. DRAIN pasta. Place on large platter; top with the shrimp mixture, remaining basil and shredded cheese.

1 package Johnsonville® Andouille Dinner Sausage, cut into 1/4 thick coin pieces
1/2 pound whole medium raw shell-off shrimp, peeled and deveined OR boneless, skinless chicken breast, cut into 1 inch cubes
1 box (8 ounces) Jambalaya Rice Mix
2 teaspoons Creole Seasoning
1 teaspoon olive oil
1 can (14 ounces) diced tomatoes, drained
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons parsley, chopped
In a medium bowl, toss the Johnsonville® Andouille Dinner Sausage, the shrimp or chicken, and Creole seasoning. Set aside Follow instructions for preparing Jambalaya Rice adding half the canned drained tomatoes. In a separate pan, brown the cut Johnsonville Andouille Sausage with olive oil, then add the seasoned shrimp or chicken and cook lightly. About ten minutes before the rice is done and while it is still firm, add the rest of the tomatoes, the Worcestershire sauce, hot sauce and parsley. Partially cover and continue cooking. To serve, taste and adjust seasonings, adding a little additional Creole seasoning if you want it more spicy. Spoon into large bowls to serve.

4 servings
2 lbs shrimp, peeled and deveined
1/4 cup tequila
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 jalapeno, minced
2 tablespoons triple sec
2 tablespoons lime juice
Mix all marinade ingredients in a medium mixing bowl. Add shrimp, cover and let marinate in refrigerator for 2-3 hours. Remove shrimp and discard marinade. Thread shrimp onto skewers or just
put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook. Remove from grill and serve immediately.

1 cup pecans
1 cup light brown sugar, packed
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 tsp salt
1 teaspoon vanilla extract
1 teaspoon Bourbon
Preheat oven to 325 degrees. Spread the pecans on a cookie sheet and bake until lightly toasted (about 5 minutes).  Line a cookie sheet with parchment paper. Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, salt and brown sugar to 240 degrees (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds. CAREFULLY stir in the vanilla, bourbon, and toasted pecans. (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet. Cool for 20 minutes

1/2 stick softened butter
1 cup chopped parsley
2 chopped garlic cloves
Salt and pepper
Juice of 1 lemon
1 lb unpeeled large shrimp
Pinch of red pepper flakes
Place all ingredients into 2 foil packets, fold up and seal. Grill 8-10 minutes or until shrimp are fully cooked

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

1.5 lbs shrimp 16 count if you can get them.
2 cloves garlic finely chopped
1 tbsp fresh ginger minced
2 tbsp fresh lime juice
2 tbsp tequila
1/4 cup fresh cilantro finely chopped
Mix together and add shrimp. I left mine for a little over an hour. Cook however you like although it recommends grilling of course

2 lbs. fettucine
4 lbs. shrimp, cooked and deveined
1 large onion, finely chopped
½ cup parsley
2 tsp. worcestershire sauce
1 tsp. tarragon
¼ cup lemon juice
8 garlic cloves, chopped finely
1 cup butter
¼ cup paprika
In large fry pan heat butter. Add onion and garlic and saute until tender. Add in tarragon, lemon juice and worcestershire sauce. Bring to boil and reduce heat. Add in shrimp and stir constantly for 2-3 minutes. Pour mixture into baking dish and sprinkle paprika on top. Broil for 3 minutes or until all bubbly. Make sure not to burn. Cook fettuccine in ½ cup salted water. When cooked toss with olive oil. Serve scampi with fettuccine on the side.

2 pounds large shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
 Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour. Remove from the refrigerator, and mix in the worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

1/4 teaspoon salt
1/4 cup lime juice (fresh)
1/2 teaspoon turmeric; ground
1 cup coconut milk (canned)
1/2 cup celery; sliced (thinly)
1/3 cup scallions; sliced (thinly)
2 single (0.5 oz) jalapeno peppers; seeded, minced
1/2 cup cilantro (fresh)
2 1/2 lb shrimp (raw, medium-size); peeled, deveined
1/2 cup salad dressing (Miracle Whip)
In a large skillet, bring 0.5 cup of the coconut milk, tomatoes, celery, scallions, peppers, lime juice, cilantro, turmeric and salt to a boil.  Reduce heat and simmer 5 minutes, stirring occasionally, until celery is crisp-tender. Add shrimp, cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are almost opaque in the center. Stir in remaining 0.5 cup coconut milk and the salad dressing. Simmer uncovered 1 minute longer. Yield: 6 servings

1 lb Butter
1/2 c Lemon juice
2 t Fresh basil, chopped
2 t Cayenne pepper
2 t Fresh oregano, chopped
5 Garlic cloves, minced
1 Bay leaf, crumbled
1/2 c Black pepper, finely ground
1 Salt
4 lb Large raw shrimp in shells
The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table.

1/2 stick unsalted butter
1/4 cup dry red wine
1 1/2 T Worcestershire sauce
1 canned chipotle in adobo sauce, minced* -- (1 to 2)
2 t adobo sauce* -- (2 to 3)
1 clove garlic, minced
1 1/2 t salt
1 1/2 lbs. medium shrimp, unpeeled (finger food!)
Preheat oven to 400 deg. F. Melt butter in a saucepan and stir in wine, Worcestershire, chipotles, adobo sauce, garlic, and salt. Toss shrimp with sauce in a large shallow baking dish and bake in the middle of the oven until shrimp are just cooked through, 10-12 minutes. Serve hot with bread or rice to mop up the sauce. We had baked winter squash--the sauce was great on that, too--but bread would have been good, too. Although it was fun to lick the plate. *I substituted 1 T chipotle powder since

canned chipotles are hard to come by in northern Vermont.
1 cup all purpose flour
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon granulated sugar
8 ounces beer
Flour for dusting
3-4 cups peanut oil for frying
1 1/4 pounds rock shrimp or peeled white shrimp
Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl. Add beer all at once and whisk until smooth. Set aside at least 1/2 hour. Heat oil to deep-fry temperature (350/) in a large saucepan. Test oil by sprinkling a few drops of batter and if they rise to the surface, the oil is ready. Toss the shrimps in the flour for dusting and toss to coat evenly, then pat off excess. Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy-- about 2 minutes. Remove with a slotted spoon and drain on paper towels.
Serve immediately with the following dipping sauce.
Yield: 6 servings
2 chipotle chiles, stemmed and seeded
1 tomato, cored and cut in quarters
1/2 small onion, peeled and sliced
1 clove garlic, peeled
1/2 cup water
l teaspoon salt
1/4 cup honey
2 tablespoons red wine vinegar
In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes, then puree in a blender until smooth transfer to a small bowl and add honey and vinegar. Serve at room temperature as a dipping sauce with shrimps.
Yield: 2 1/2 cups

1/2 pound medium-size shrimp, shelled and cleaned
2 tablespoons fresh lime juice
1 1/2 tablespoon Balsamic vinegar
2 tablespoons finely chopped red onion
2 tablespoons chopped chives
1 teaspoon minced Jalapeno chile pepper
1 teaspoon chopped fresh oregano
3 tablespoons olive oil
1 tablespoon tequila (optional)
1/3 cup seeded, diced cucumber
1/3 cup finely diced jicama
1/3 cup diced red bell pepper
2 cups melon, cut into 1 inch cubes
Salt and pepper to taste
lettuce or watercress
1 fresh lime, halved
Combine shrimp with lime juice. Refrigerate for 1 hour. Dressing: combine all ingredients except oil. Gradually add oil, whisking in until blended. Just before serving, drain shrimp, then mix with cucumber, jicama, red pepper and melon. Add prepared dressing and toss gently until combined. Add salt and pepper to taste. Line a bowl or platter with lettuce or watercress. Spoon shrimp mixture over the g reens. Squeeze juice of lime halves over top just before you bring salad to the table.
Serves 4.

This recipe is a very tasty remedy.
1 32oz. can V-8 juice
1 can beer
3 to 6 jalepeno peppers (you can substitute habaneros)
1 large onion chopped
1 tsp. salt
2 cloves garlic, chopped
3 lbs. shrimp, peeled and deveined
Place all ingredients, except shrimp, in a large pot and bring to a boil. Add shrimp and remove from heat. Let stand about 20 minutes. Drain and chill shrimp.seal the bag and chill for up to 24 hours. For marinade, in a screw-top jar combine salad oil, white wine vinegar, lime juice, jalapeño pepper, honey, and the Jamaican Jerk Seasoning. Cover and shake well to mix; pour over shrimp in plastic bag. Cover and chill for 1 hour, turning bag occasionally. To serve, drain shrimp, reserving marinade. In a large serving bowl, layer shrimp, mango, lime slices, and onion, repeating until all are used. Drizzle reserved marinade on top. Makes 10 to 12 appetizer servings. *Note: To make your own Jamaican Jerk Seasoning, combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon ground thyme, 1 teaspoon salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground red pepper. Preheat grill. Heat oil in a medium saucepan on the grill until the oil begins to shimmer. Add the garlic and cook until the slices begin to turn golden brown. Remove with a slotted spoon to a paper towel-lined plate to drain. Strain the oil through a fine strainer into a bowl. Place the shrimp in an ovenproof casserole; pour the garlic oil over them and season with the ancho powder and salt and pepper to taste. Cover the casserole and close the grill cover and roast until the shrimp turn pink and are cooked through, about 6 to 7 minutes. Remove the shrimp from the grill; stir in the thyme and sprinkle with the reserved garlic chips. Serve in a bowl with lots of sliced French bread to soak up the juices.
Seasoning Mix:
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 tsp dried basil
1 tsp cayenne
1 tsp ground coriander
1 tsp ground fennel seeds
1 tsp onion powder
1 tsp ground dried arbol chiles (I used Calvin's)
1 tsp salt

1 tsp thyme
3/4 tsp black pepper
1/2 tsp white pepper
Other Ingredients:
4 TBSP unsalted butter
1 cup chopped green, red, yellow peppers
2 cups chopped onions
1 cup chopped celery
1 TBSP minced fresh garlic
1 TBSP minced fresh ginger finely diced jalapenos (I used 5 serranos)

1 6 oz can tomato paste
1 cup shrimp stock
2 (14 1/2- oz) cans diced tomatoes
1 pound peeled shrimp
Combine seasoning mix ingredients in small bowl. Preheat a heavy 5-qt pot over high hear for 4 min. Add the butter, bell peppers, onions, celery, garlic, ginger, chiles, and seasoning mix. Cook stirring and scraping the bottom of the pot frequently, until the veggies are wilted and browned, and the mixture is sticking to the bottom, about 10 min. Add the tomato paste and stir constantly until the tomato paste begins to stick hard, about 5 minutes, then immediately stir in the stock. Scrape the bottom to loosen any brown bits and add the tomatoes. cook, stirring frequently, for 10 min, then add the shrimp. Bring just to a boil,reduce heat to medium and simmer just till shrimp is opaque and plump, about 3-5 minutes. I had with rice, would be good w/ angel hair pasta too

1 1/2 lb large raw shrimp
1/2 cup all−purpose flour
1/2 cup cornstarch
1 Tbs salt
1/2 Tbs white pepper
2 Tbs vegetable oil
1 cup ice water
Oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey

3−4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry the shrimp well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, and then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 degrees for 5 minutes to finish cooking of the shrimp. Serve with sweet & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

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