Shrimp Recipes

INGREDIENTS:

* 1/4 cup butter
* 2 1/2 tablespoons all-purpose flour
* 3/4 teaspoon salt
* 1 pinch cayenne pepper
* 1 dash nutmeg
* 2 cups half-and-half
* 3 tablespoons dry sherry
* 2 egg yolks, lightly beaten
* 2 cups peeled and cooked shrimp (about 1 1/2 to 2 pounds in shell)

PREPARATION:
In a medium saucepan, melt butter; blend in flour and seasonings. Cook, stirring, for about 1 minute. Gradually add half-and-half and sherry; cook until thickened and smooth, stirring constantly. Stir about 1/3 of the hot sauce into the egg yolks, then pour the egg yolk-sauce mixture into the remaining sauce in the saucepan.

Add shrimp and heat through, stirring constantly. Serve in pastry shells or over rice.
Serves 4.

INGREDIENTS:

* 2 pounds shrimp, peeled and deveined
* 1/3 cup olive oil
* 1/3 cup vermouth
* 2 large cloves garlic, crushed
* 3/4 teaspoons salt
* 1/2 teaspoon freshly ground pepper
* 3 tablespoons chopped fresh parsley
* 3 tablespoons fresh lemon juice, about 1 large lemon

PREPARATION:
Heat oil over medium low heat in a large skillet. Saut‚ shrimp; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated. Sprinkle with parsley and lemon juice. Gently stir and serve with toothpicks as an appetizer.

INGREDIENTS:

* Shrimp Sauce:
* 1 tablespoon vegetable oil
* 1/4 cup green onion, sliced
* 1 clove garlic, minced
* 1 can (14.5 ounces) diced tomatoes
* 1/4 cup chili sauce
* 1 cup chopped green pepper
* 1 teaspoon sugar
* 1/4 teaspoon dried thyme leaves
* 1/8 teaspoon ground cayenne pepper
* 16 ounces large cooked shrimp, (1 1/2 cups)
* .
* Fish
* 2 tablespoons butter
* 6 orange roughy fillets, thawed if frozen, or use catfish or haddock fillets
* salt
* 2 tablespoons lemon juice

PREPARATION:
In large skillet, saute onions and garlic in oil until tender. Stir in diced tomatoes, chili sauce, green pepper, sugar, thyme, and the cayenne pepper. Simmer mixture for 15 minutes, stirring occasionally.

Stir in shrimp; simmer 5 minutes longer. Heat oven to 450ø. Melt the 2 tablespoons of butter in a 13×9x2-inch baking pan. Place fish in melted butter, turning to coat both sides. Sprinkle lightly with salt, pepper and lemon juice. Bake at 450ø. for 7 to 10 minutes. Arrange fish fillets on a serving plate, topped with the Creole shrimp sauce.
Serves 6.