SOUTHERN SPICED SHRIMP
Place a steamer basket in a pot with 1 inch of water. The basket should just touch the water, so adjust accordingly. Add 2 pounds medium shrimp (shells on) and sprinkle with 1⁄4 cup Old Bay Seasoning. Cover and steam the fish for 5 minutes, or just until opaque. Remove to a plate and drizzle with a squeeze of lemon wedge. Makes 8 servings.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 onion, chopped, and 1 rib celery, chopped. Cook, stirring frequently, for 4 minutes. Add 1 can (14.5 ounces) Creole-style diced tomatoes and 1/z teaspoon thyme, crushed. Bring to a boil. Reduce the heat to low and stir in 11⁄2 pounds medium peeled and deveined shrimp. Cook for 3 minutes, or just until opaque. Serve over hot cooked rice. Makes 6 servings.
Toss 1 pound medium peeled and deveined shrimp with your favorite rub. Let stand for 5 minutes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring constantly, for 3 minutes, or just until opaque. Place on 1 side of a platter with shredded cheese, chopped tomatoes, shredded lettuce, and prepared salsa and guacamole. Serve with 8 taco shells or burritos. Makes 4 to 6servings.
SIMPLE SHRIMP SALAD
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add 1-pound large shrimp to the boiling water. Cook for 3 minutes, or until just opaque. Drain and plunge into the ice water. Peel and devein the shrimp, removing the tail also. Place in a bowl and toss with 1⁄2 cup Lemon- Chive Dressing (page 50). Arrange 1 cup mesclun on 4 each of salad plates. Evenly divide the shrimp among the plates. Makes 4 servings.
SHRIMP IN LIGHT CURRY SAUCE
Peel, devein, and rinse 1&1⁄2 pounds medium shrimp. Heat 1 tablespoon olive oil in a large nonstick pan over medium high heat. Add ½ cup finely chopped onion, ¼ cup finely chopped celery, ½ cup peeled and diced apple, 1 teaspoon minced garlic. Season with salt and pepper to taste. Cook over medium heat until the ingredients have wilted. Do not brown. Add the shrimp, a bay leaf, 1 tablespoon curry powder. Cook stirring often for about 3 minutes over high heat. Add 1 tablespoon lemon juice, ½ cup sour cream and 1 cup plain yogurt. Stir. Gently bring the mixture to a boil while stirring. Check seasonings. Remove the bay leaf. Sprinkle with 2 teaspoons chopped cilantro and serve immediately. Makes 4 servings.
Preheat tile grill to medium-high. In a large bowl, whisk together the juice of 2 limes, 1⁄2, cup teriyaki sauce, 1/2 cup honey, 2 tablespoons grated fresh gingerroot, and 1 chopped Chinese, Thai, or habanero chile. Add 1-pound jumbo shrimp peeled with shelled tail on and butter- flied. Toss to coat well. Cover and refrigerate for 20 minutes to 1 hour. Using a slotted spoon, remove the shrimp from the marinade, discarding the marinade. Place the shrimp in a grill pan or directly on the grill rack and cook for 3 minutes, or until curled and opaque, turning once. Garnish with fresh lime slices. Makes 2 to 4 servings.
SHRIMP AND BROCCOLI STIR-FRY
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 pound large peeled and deveined shrimp, and cook for 3 minutes, or just until pink. Remove to a bowl. Increase the heat to high and add 1 clove garlic, minced; 3 cups broccoli florets; 2 cups shiitake mushrooms; 1 tablespoon grated ginger- root; and 1/2 cup water. Bring to a boil and cook, stirring, for 3 minutes. In a small cup, combine 3 tablespoons soy sauce, 3 tablespoons wine vinegar, 2 teaspoons cornstarch, and 2 teaspoons sesame oil. Add to the skillet and cook for 3 minutes, or until thickened. Add the shrimp to the skillet and cook 1 minute. Makes 4 servings.
SHRIMP IN CREAM SAUCE
In a small saucepan over medium heat, bring1⁄2 cup dry white wine; 1 tablespoon white wine vinegar; 1 shallot, minced; 1 tablespoon fresh chopped tarragon; and 1/2 teaspoon salt to a boil. Boil for 10 minutes, or until reduced by half. Reduce the heat to low and whisk in 4 tablespoons butter and 2 tablespoons heavy cream. Meanwhile, melt 1 tablespoon butter over medium heat. Add 1 pound medium peeled and deveined shrimp and cook, stirring, for 3 minutes, or just until opaque. Stir into the sauce and serve over cooked angel hair pasta or rice. Makes 4 servings.
In a small saucepan over high heat, bring 2 cups balsamic vinegar to a boil. Reduce the heat to medium-high and cook for about 40 minutes, or until the vinegar is reduced to about 3⁄4 cup. Melt 1 table- spoon butter over medium heat. Add 1 pound medium peeled and deveined shrimp and cook, stirring, for 3 minutes, or just until opaque. Serve drizzled with the balsamic glaze. Makes 4 servings.
GRILLED SHRIMP WITH HORSE- RADISH SAUCE
In a small bowl, whisk together 3⁄4cup sour cream; 3⁄4cup mayonnaise; 2 tablespoons prepared horse- radish; 2 scallions, minced; and a dash of hot sauce. Season 2 pounds large peeled and deveined shrimp with salt and pepper. Grill or broil for 4 minutes, or until just opaque. Serve with the horse· radish sauce. Makes 8 servings