The Essential Seafood Cookbook by VJJE Publishing Co

Author:VJJE Publishing Co.
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-13T07:00:00+00:00

Italian Broiled Shrimp

2 pounds jumbo shrimp

1/4 cup olive oil

2 tablespoons garlic, minced

1/4 cup flour

1/4 cup butter, melted

4 tablespoons parsley, minced

1 cup Drawn Butter Sauce

Shell shrimp, leaving tails on. Dry, then dust with flour. Stir oil and butter into flat baking dish; add shrimp. Broil at medium heat for 8 minutes. Add garlic and parsley to Drawn Butter Sauce. Pour over shrimp. Stir until shrimp are coated. Broil 2 more minutes.

Drawn Butter Sauce

4 tablespoons butter

1 cup hot water

Freshly−ground black pepper

2 tablespoons flour

1 teaspoon lemon juice

Melt 2 tablespoons of the butter; add flour, lemon juice and pepper. Stir until smooth, then add 1 cup hot water. Bring to boil, stirring constantly. Reduce heat and cook 5 minutes. Add remaining 2

tablespoons butter and stir until melted.

Italian Broiled Shrimp

99

Italian Shrimp Sauté Galliano

2 tablespoons olive oil

2 tablespoons butter

1 pound large shrimp, shelled and deveined

1 tablespoon finely chopped scallions

1 tablespoon dried marjoram or oregano

Salt and pepper to taste

3 tablespoons Liqueur Galliano, warmed

Heat oil and butter; sauté shrimp until pink, about 5 minutes. Add scallions, parsley and seasonings. Cook and stir 1 minute. Stir in Liqueur Galliano. Serves 4.

Italian Shrimp Sauté Galliano

100

Jerk Shrimp

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 tablespoon butter

2 teaspoons jerk seasoning

1 teaspoon garlic, minced

Salt and pepper to taste

Heat oil and butter in sauté pan. Toss in garlic, shrimp and spices. Test shrimp frequently for doneness

− do not overcook!

Garnish with parsley before serving.

Jerk Shrimp

101

Jerk Shrimp with Sweet Jamaican Rice

1 pound medium shrimp (51−60 count), raw, shell on

Jerk seasoning

2 cups hot cooked rice

1 (11 ounce) can mandarin oranges, drained and chopped

1 (8 ounce) can crushed pineapple, drained

1/2 cup chopped red bell pepper

1/4 cup slivered almonds, toasted

1/2 cup sliced scallions

2 tablespoons flaked coconut, toasted

1/4 teaspoon ground ginger

Prepare jerk marinade according to package instructions on back of jerk seasoning. Peel and devein shrimp leaving the tail on. Place in marinade while preparing rice. In large skillet, combine all remaining ingredients. Cook over medium−high heat, stirring constantly for 5 minutes or until thoroughly heated. Remove shrimp from marinade. Place in broiler pan in single layer. Broil 5 to 6 inches from heat for 2 minutes.

Stir well and broil an additional 2 minutes or until shrimp are just pink. Serve with rice.

Jerk Shrimp with Sweet Jamaican Rice

102

Jumbo Shrimp Parmigiana

2 pounds raw jumbo shrimp (11−15 per pound),

peeled and deveined

2 cups flour

3 eggs, beaten

2 cups seasoned bread crumbs

1/2 cup vegetable or canola oil

2 cups basic tomato sauce

1/2 pound shredded mozzarella

1/2 cup grated Romano cheese

1 tablespoon dried oregano

1/4 cup chopped fresh parsley

Clean shrimp: pat dry. Dredge shrimp in flour, dip in beaten eggs, and then in seasoned bread crumbs. Shake off excess crumbs. When all the shrimp are breaded, heat oil in a large skillet. Fry shrimp, 4 or 5

at a time until golden brown, (it is not necessary to cook through, since they will bake further). Remove to a baking pan in a single layer. Top with tomato sauce, mozzarella, Romano cheese and dried oregano. Bake, uncovered, in a preheated 400 degrees F oven for 10 minutes or until cheese is melted.

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