Recipe: Shrimp Kabobs

Cindy:
Here are a few. Hopefully one is close to what you want.

SHRIMP KABOBS

3 T Dijon Mustard
16 oz Bottle K.C. Masterpiece BBQ sauce
1/2 c Honey
Large shrimp
Whole mushroom caps

Mix mustard, BBQ sauce & honey. Place shrimp & mushrooms on skewers
and marinate overnight. Grill over direct heat 7-8 minutes till
shrimp are done.

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SHRIMP LEJON

6 lg Shrimp, deveined and butterflied
3 oz Horseradish, squeezed dry
6 sl Bacon
Sauce Remoulade

Fill the shrimp with horseradish. Wrap each shrimp
tightly with a slice of bacon and secure with a wooden
toothpick. Bake at 375 F until brown. Place on a
warmed platter and serve with Sauce Remoulade.

Serves 2 as an appetizer.

SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers,
drained and chopped 1 ounce cornichons, chopped 1
1/2 Tbl fresh chives, chopped 1 1/2 Tbl fresh chervil,
chopped 1 1/2 Tbl fresh tarragon, chopped 1/2 Tbl
Dijon mustard Salt and pepper, to taste Worcestershire
sauce Tabasco

Combine all of the ingredients and mix well.

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Coconut Shrimp

1 1/4 lb Large fresh shrimp; unpeeled
1 1/3 c All-purpose flour
1 ts Salt
1/4 ts Pepper
1/8 ts Paprika
1 1/4 c Beer
2 c Shredded coconut
Vegetable oil

-ORANGE MUSTARD SAUCE-------------------------
1/4 c + 2 tb. orange marmalade
1/4 c + 2 tb. orange juice
2 tb Dijon mustard

Peel and devein shrimp, leaving tails intact.

Combine flour, salt, pepper and paprika in a medium bowl, stirring
well. Make a well in center of flour mixture. Gradually add beer,
stirring until batter is smooth.

Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot
oil (350 F.) until lightly browned. Drain on paper towels. Serve
with Orange Mustard Sauce.

To make Orange Mustard Sauce, combine marmalade, orange juice and
mustard in a small bowl, stirring well. Yield: About 1 cup.

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Shrimp Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Italian bread crumbs
1 1/4 pounds cooked shrimp -- chopped
5 eggs -- beaten
1/2 cup parsley -- chopped
1/2 cup mayonnaise
3 tablespoons dijon mustard
1 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon Tabasco sauce
Beaten eggs and bread crumbs -- for dipping
oil for frying
lemon wedges for garnish

Mix all ingredients to blend thoroughly. For each cake, shape 1/4 cup of batter into a
patty 1 inch thick. Dip into additional beaten eggs and coat with additional bread crumbs.
Deep fry at 350^ until golden and crisp, about 3 minutes for each. Garnish with lemon
wedges.

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Potato Crusted Red Snapper

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (6-ounce) red snapper fillets
1/4 cup Dijon mustard
2 large white potatoes, -- peeled, cut crosswise
Salt and white pepper
4 tablespoons olive oil
Garnish:
1 cup red pepper coulis, -- hot
1 cup yellow pepper coulis, -- hot
1/2 cup fried herb salad
1 tablespoon finely chopped parsley

Season each fillet with Essence. Lightly brush each fillet with the Dijon
mustard. Pass each halved potato through the potato threader or grate potatoes
using a box grater. Place the threaded potatoes in a mixing bowl and season
with salt and pepper. Divide the threaded potatoes into 4 portions. Wrap each
fillet with each individual portion of the threaded potatoes. Wrap the fish
like a package. Wrap crosswise first and then lengthwise. Wrap the crusted
fish tightly in a cloth napkin. This will secure the potato to the fish. In a
large saute pan, heat the olive oil. When the oil is hot, saute the fish for
3-4 minutes on each side, or until golden. Remove from the pan and drain on a
paper-lined plate.