Recipe: shrimp ideas

here are a few ideas for you, Pat. The first one I have made and liked, the
next 2 are on my list to try soon.

* Exported from MasterCook *

Tequila-Lime Shrimp

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
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1 pound med. shrimp
3 tablespoons butter or margarine
1 tablespoon olive oil
2 cloves garlic -- minced
2 tablespoons tequila
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 tablespoons chopped fresh cilantro
hot cooked rice
lime wedges

Clean, shell, and devein shrimp. Pat dry with paper towels. Heat butter and
oil in skillet to med. heat. Add garlic and cook 30 sec. Add shrimp, cook 2
min., stirring. Stir in tequila, lime juice, salt and pepper flakes. Cook 2
min. or until most of the liquid has evaporated and shrimp are pink and glazed.
Add cilantro, cook 10 sec. Serve over rice and garnish with lime wedges.

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Cafe Annie's Shrimp and Avocado Salad with Tequila Onions

Recipe By : Houston Chronicle-4/22/98
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Salad

Amount Measure Ingredient -- Preparation Method
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2 tablespoons tequila
1/2 teaspoon sugar
1/2 teaspoon salt
1 red onion -- cut in 1/4" slices
12 shrimp (12oz) -- shells on
2 cups cold water
1 teaspoon chili powder
3 limes -- divided
1 clove garlic, chopped (1 tbl)
6 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped cilantro
4 serrano chilies -- finely chopped
2 avocado
3 Roma tomato
2 heads romaine lettuce
lime wedges for garnish
3 hard cooked eggs -- chopped
1/4 cup queso fresco (Mex. white cheese) -- crumbled

In a 2-qt mixing bowl, combine tequila, sugar and salt. Toss onions in mixture
and let stand 30 min. In an 8-qt. soup pot, place shrimp (shells on), cover
with cold water, and add chili powder and juice of 1 lime. Bring to a boil,
reduce heat and simmer about 1 min. Drain liquid and let shrimp cool naturally
(without icing them).

Combine garlic, oil, mustard, juice of 2 limes, chopped cilantro and chilies in
med. bowl. Slice avocado lengthwise into 1/4" slices. Slice tomatoes into thin
wedges and combine with oil mixture. Clean lettuce and use inner-most leaves
only; save the rest for another use. Divide among 4 salad plates, and top each
with 3 shrimp. Sprinkle marinated onions over top, and drizzle with the oil
mixture. Garnish each plate with lime wedges, chopped eggs and queso fresco.

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NOTES : This is as it appeared in the paper. It doesn't say what to do with the
sliced avocado, but I assume you toss it with the oil mixture like the tomato
wedges.
* Exported from MasterCook *

Crunchy Coconut Shrimp w/ Pineapple-Jalapeno Marmalde

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Crunchy Coconut Shrimp

With Pineapple-Jalape o Marmalade

Adapted from Pacific Northwest the
Beautiful Cookbook.

24large shrimp (1 1/2 pounds)

1egg

1/4cup each: pineapple juice and milk

1/2cup all-purpose flour

1 1/2teaspoons salt

1/2teaspoon baking powder

1/4teaspoon cayenne pepper

3cups vegetable oil

3 1/2cups (about 10 1/2 ounces) unsweetened
shredded coconut

Pineapple-Jalape o Marmalade (recipe
follows)

Shell shrimp, leaving tails intact. Place 1
shrimp on its side on work surface and
hold it down flat. Using small sharp knife
and beginning at head end, slit shrimp
along back to just above tail, cutting
about two-thirds way through. Remove
exposed vein. Open shrimp and press flat.
Repeat with remaining shrimp and set
aside. In blender, combine egg, pineapple
juice, milk, flour, salt, baking powder
and cayenne, and blend at medium speed.
Transfer batter to medium bowl. Add
shrimp and set aside.

In deep-fryer or deep skillet, heat oil
over moderately high heat to 350 degrees.
(You can check temperature of oil with
deep-fat fry thermometer.)

Meanwhile, place shredded coconut in bowl.
Remove shrimp, 1 at a time, from
batter, shake off excess batter, and press
shrimp into coconut to adhere.

Working in batches of 6, fry shrimp in hot
oil, turning once, until golden brown, 1
1/2 to 2 minutes. Using tongs, transfer to
paper towels to drain. Repeat with
remaining shrimp. Arrange shrimp on warmed
platter. Serve with a bowl of
Pineapple-Jalape o Marmalade for dipping.
Makes 12 servings.

Pineapple-Jalape o Marmalade

3/4cup each: finely chopped fresh pineapple
and orange marmalade

1to 2 tablespoons minced pickled jalape os

1tablespoon each: pickled jalape o juice
and minced pimento

2teaspoons fresh lime juice

1/2teaspoon salt

1tablespoon chopped fresh cilantro

Place pineapple, marmalade, jalape os,
jalape o juice, pimento, lime juice, salt and
cilantro in small bowl; mix together well.
(Can be made 1 day in advance.)
Remove from refrigerator 1 hour before
serving. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - -