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  #1  
Old 03-18-2009, 12:33 PM
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Default Guaronteed-to-like-em Shrimps Recipes

Quick 'n Easy Shrimp Scampi


Ingredients:

2 tsp olive oil
28 jumbo shrimp, peeled & deveined (about 1-1/2 lbs)
3 garlic cloves, minced
1/3 cup dry white wine
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup shopped, fresh flat-leaf parsley
1 Tbsp fresh lemon juice

Directions:

Heat the oil in a large skillet over medium-high heat.

Add the shrimp and saute for 1 minute.

Add the garlic, saute for 1 minute.

Stir in the wine, salt & pepper and bring the mixture to a boil, then reduce the heat to medium and cook just 30 seconds more. Add the parsley and lemon juice and toss well to coat the shrimp. Cook 1 more minute (or until the shrimp are done).

This makes 7 servings, with a serving size being 7 shrimp.

(Did y'all know that "scampi" doesn't refer to the sauce but is a word for a local Venetian prawn, which you prolly can't find in America.)
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Old 03-18-2009, 12:37 PM
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Justin Wilson's Broiled Shrimp A La Justin


Ingredients:

1/4 cup olive oil
1 stick butter or margarine
2 tsp. Worcestershire sauce
1 tsp Louisiana re hot sauce
3 lb raw peeled shrimp salt
Ground cayenne pepper
1 cup Sauterne wine or dry white wine

Directions:

Preheat the oven to 350 degrees.

Put olive oil in bottom of baking pan, and chip butter into it. Place in oven until butter is melted. The take pan out and add Worcestershire sauce and hot sauce. Mix well.

Place shrimp in single layer into the mixture, and salt and pepper them.

Pour wine into pan, using approximately 1 cup or as much as is needed to half cover the shrimp.

Bake in the preheated oven for 20 minutes. Then place in broiler until shrimp begin to brown. Baste frequently.
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Old 03-18-2009, 12:56 PM
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Baked Coconut Shrimp w/ Pineapple Salsa


(Instead of being deep-fried, this shrimp is dredged in coconut & baked.)

Ingredients:

28 large shrimp (about 1-1/2 lbs)
1/3 cup cornstarch
¾ tsp salt
½ to ¾ tsp ground red pepper (depending on how hot ya like it)
3 large egg whites
1-1/2 cups flaked sweetened coconut
Cooking Spray

Pineapple Salsa Ingredients:

1 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion
¼ cup finely chopped fresh cilantro
¼ cup pineapple preserves
1-1/2 Tbsp fresh lime juice
1 Tbsp finely chopped seeded jalapeno pepper
¼ tsp black pepper

Directions:

Preheat your oven to 400.

To prepare the SHRIMP, peel and devein (if they aren’t already), leaving the tails intact. (If you buy them from the seafood department at your grocery store, you can ask that they be peeled and deveined. It might cost a little more, but it will save you a lot of time.)

Rinse the shrimp in cold water and drain on paper towels until they are dry.

Combine the cornstarch with the salt and red pepper in a shallow dosh and stir with a whisk to blend.

Place the egg whites in a medium bowl and beat them with a mixer at medium-high speed until they are frothy (about 2 minutes).

Place the coconut in a shallow dish.

Working with one shrimp at a time, dredge in the cornstarch mixture, then dip in the egg white and dredge the shrimp in the coconut, pressing gently with your fingers. Then place the shrimp on a baking sheet that has been coated with the cooking spray.

Once all your shrimp are on your baking sheet, spray them lightly with cooking spray and bake them at 400 for 20 minutes, or until they are done (turning halfway thru (after 10 minutes)).

For the SALSA:


Combine the chopped pineapple and remaining ingredients in a medium bowl and stir to combine.

This recipe will make about 4 servings, with a serving being 7 shrimp and about ¼ salsa.
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