Cajun Shrimp

Cajun Shrimp

Ingredients:

• 1/2 c. olive oil
• 2 tbsp. cajun seasoning
• 2 tbsp. lemon juice
• 2 tbsp. fresh parsley, chopped
• 1 tbsp. honey
• 1 tbsp. soy sauce
•  Pinch cayenne pepper
• 1 lb. shrimp, uncooked, shelled and deveined

Directions:

Combine first seven ingredients in a 9" x 13" baking dish. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until shrimp are cooking through, stirring occasionally, about 10 minutes. Cajun Shrimp serve with fettucini alfredo and French bread.

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Shrimp Creole

Shrimp Creole

 Ingredients:

•   1 lb. cooked shrimp
•  2 tbsp. butter
•  Salt and pepper
•  Boiled rice
•  2 c. canned tomatoes
•  1 minced green pepper
•  2 minced onions
•  1/2 c. sliced mushrooms
•  1/2 c. stock, chicken bouillon cubes
•  2 tbsp. minced ham
•  2 tbsp. flour
•  2 tbsp. butter

 Directions:

Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.

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Shrimp vegetable melody

 Shrimp vegetable melody

 Ingredients:

•  1 to 3 lbs. shrimp, cleaned
•  Broccoli
•  Summer squash
•  Zucchini
•  Mushrooms
•  Cherry tomatoes
•  2 tbsp. butter
•  Throwaway lasagna pan

 Directions:

Cut vegetables into bite-size pieces. Put shrimp, vegetables, butter, a dash of salt and pepper into pans. Cover with tinfoil double. Put on low grill with cover down. Cook about 35 minutes. Serves 6 to 8.

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Shrimp with dill and rice

Shrimp with dill and rice

Ingredients:

•          2 tbsp. mustard (any kind)
•          20 sm. shrimp, peeled & deveined
•          3 sliced mushrooms
•          1 tbsp. chopped fresh dill
•          1/2 c. wine (chablis or sherry)
•          1/4 c. cream
•          Cooked rice
•          Pinch of garlic

Directions:

Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side.  Turn the shrimp over, and add wine and mustard.  Cook 2 minutes.  Add cream, cook 1 minute.  Put over hot cooked rice.  Serves 2 to 4.

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