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Shrimp Stew

Ingredients:

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 large clove garlic, minced
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 can (14 ounces) chicken broth, or 2 cups homemade
• 1 to 1 1/2 cups sliced cooked okra
• few dashes hot pepper sauce
• 1 can (8 ounces) minced clams, undrained
• 1 pound medium shrimp, shelled and deveined
• 3 cups cooked rice

Preparation:

In a skillet over medium heat, melt butter; sauté celery, onion and garlic. Stir in flour, salt, thyme, and pepper. Continue cooking, stirring constantly, until bubbly. Stir in the tomatoes, chicken broth, clams with liquid, and hot pepper sauce. Cook and stir until mixture thickens and bubbles, about 3 minutes. Add okra and shrimps; bring to the boiling point. Prepare 6 bowls. In the center of each bowl, make a mound of hot cooked rice. Ladle shrimp mixture around rice.
Recipe for shrimp stew serves 6.

Shrimp Stuffed Mushroom

• Ingredients:

• 1 (4.5 ounce) can shrimp, drained
• 1/4 cup unsweetened crushed pineapple, well-drained
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons finely minced green onion tops
• 1 1/2 teaspoons lemon juice
• 1/8 teaspoon hot sauce
• 1/4 cup mayonnaise
• 8 mushrooms
• carrot curls and cherry tomatoes for garnish, if desired

Preparation:

Rinse shrimp; drain well on paper towels. Chop and combine with pineapple. Stir in parsley, onion, lemon juice, and hot sauce. Stir in mayonnaise. Stuff mushroom with shrimp mixture; cover and chill. Arrange stuffed celery on a lettuce lined tray and garnish as desired.
Makes about 32 shrimp stuffed mushroom appetizers.

Shrimp Dip

Ingredients:

• 2 cups sour cream
• 1 package (3 ounces) cream cheese, softened
• 1 envelope dry onion soup mix
• 1 can (5 ounces) shrimp, drained and chopped
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon chopped pimiento
• dash sage

Preparation:

Blend sour cream into cream cheese. Mix in remaining ingredients. Chill. Serve with chips or crackers. Makes about 3 cups.

Bacon Wrapped Shrimp

Estimated Cooking Time:20 minutes or less

Ingredients:

• 1 pound medium shrimp, shelled, about 45
• 1/2 teaspoon garlic powder
• salt
• 15 slices bacon, cut crosswise into thirds

Preparation:

Sprinkle shrimp with garlic powder and a little salt. Wrap each shrimp in a piece of bacon. Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned. Serve with cocktail picks.
Makes about 45 bacon wrapped shrimp appetizers.

Shrimp Sushi

• Ingredients:

• 10 uncooked jumbo shrimp, unshelled, deveined 
• Water, for boiling
• 1 teaspoon salt
• ¼ cup vinegar
• 2 cups cooked sushi rice
• 2-3 teaspoons Wasabi horseradish sauce

• Directions:

1. Bring a large pot of salted water to a boil.
2. Using long toothpicks, skewer each shrimp from head to tail. Place in boiling water for 3 minutes, until pink, then transfer to bowl of ice water.
3. When cooled, remove the shell and skewers from shrimp.
4. In a small bowl, mix 1 cup water with vinegar; moisten hands in this mixture. Using hands, scoop 2 tablespoons of rice and form into a rectangular block about 2-inches long with rounded edges and sides.
5. Spread ¼ teaspoon of wasabi over the top of each shrimp. Place the shaped rice on top of the wasabi and press gently. Press into the shrimp, but make sure it holds its shape.

Crisp and light sushi is best served with equally light sides, such as a seaweed salad, bed of steamed greens, and broiled fish fillet. Choose your favorite light red or white wine for this elegant meal

Shrimp Bisque

• Ingredients:

• 4 tablespoons butter
• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons flour
• 1 teaspoon salt
• Pinch of paprika
• Pinch of pepper
• 4 cups half-and-half
• 1 pound jumbo shrimp, peeled, deveined, and chopped
• Pinch of parsley

• Directions:

1. Heat butter in medium skillet over low heat; add onions and celery and cook until tender, about 5 minutes. Add flour, salt, paprika and pepper; whisk to blend.
2. Add half-and-half gradually, whisking to prevent clumps; cook until thick, about 5 minutes. Add shrimp and cook until pink, about 3 minutes.
3. Sprinkle with parsley and serve.