Shrimp Recipes

INGREDIENTS:

* 2 pounds jumbo shrimp
* 1/4 cup vegetable oil
* 2 to 3 Tbsp fresh lemon juice
* 1 bunch green onions, with a few inches of green, thinly sliced
* 1/4 cup chopped parsley
* 3 cloves garlic, finely minced
* 1 teaspoon dried basil
* 1 teaspoon dry mustard
* 1 teaspoon salt

PREPARATION:
Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time.
Serves 4 to 6.

INGREDIENTS:

* 3 to 4 lbs medium-size fresh shrimp, peeled, deveined
* 1/4 cup vegetable oil
* 1/4 cup all-purpose flour
* 1 1/2 cups chopped onion
* 1 cup chopped celery
* 3/4 cup chopped green onions
* 1 large green pepper, chopped
* 2 cloves garlic, minced
* 1 can (14.5 ounces) diced tomatoes, undrained
* 1 can (8 oz) tomato sauce
* 1 can (6 oz) tomato paste
* 1 cup water
* 1 1/2 teaspoons salt
* 1 teaspoon pepper
* 1/2 teaspoon red pepper, ground
* 2 bay leaves
* 1 tablespoon lemon juice
* 2 teaspoons Worcestershire sauce
* dash hot pepper sauce
* 1 tablespoon chopped parsley
* hot cooked rice

PREPARATION:
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic.

Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Serves 8.

INGREDIENTS:

* 1 c coarse chopped yellow onion
* 2 md garlic cloves peeled and minced
* 1 c chopped sweet green pepper
* 3/4 c finely diced celery
* 4 tb bacon drippings
* 3 tb minced parsley
* 6 oz smoked ham cut in 3/8-in cubes
* 1 lg bay leaf; crumbled
* 1/2 ts crumbled leaf thyme
* 1/4 ts cayenne pepper
* 1 1/2 ts salt (or to taste)
* 1 cn tomatoes (1 lb, 14-oz)
* 1 cn tomato sauce (8 oz)
* 1 3/4 c cold water
* 1 3/4 c uncooked converted rice
* 1 1/2 lb medium shrimp, raw, shelled, deveined

PREPARATION:
Set a large kettle — not iron — over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper.

Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.
Serves 6.