Samples in periodicals archive:
The shrimp are tail-on and available in peeled and deveined
cooked or E-Z Peel and deveined uncooked varieties.
CANTALOUPE AND MINT SALAD WITH GRILLED SHRIMP 1 cantaloupe, halved, seeded, peeled 3 tablespoons fresh lime juice 3 tablespoons chopped fresh mint 2 teaspoons grated lime peel 2 tablespoons sugar 2 1/2 teaspoons grated peeled fresh ginger 2 teaspoons honey For the shrimp: 8 jumbo shrimp, peeled and deveined
, brushed with olive oil Pinch crushed red pepper Sea salt to taste Garnish: 1/2 cup chopped cashews Heat the grill to medium high.
peeled and deveined
medium shrimp; cook, stirring often, until shrimp turn pink.
Skewered Garlic Butter Shrimp with Yankee Doodle Guacamole (Serves 6) 2-1/2 lbs of large or jumbo shrimp, peeled and deveined
1/3 cup butter or margarine 1/3 cup olive or avocado oil 3 garlic cloves, minced 2-1/2 tablespoons fresh parsley, minced 2 tablespoons fresh lemon juice Yankee Doodle Guacamole Thread 4 shrimps close together on a thin sauce.
DRESSING: 1 Thai chile pepper 1 red fresno chile pepper (see Note) 1/2 cup raw honey 1/2 cup apple cider vinegar 1/2 cup fresh lime juice SALAD: 1 red bell pepper, cored, seeded and cut into thin strips 1 green mango, peeled and cut into thin strips 1 English cucumber, cut into thin strips 1 tablespoon grated fresh ginger 10 mint leaves, cut into thin strips 2 tablespoons chopped fresh cilantro 1/4 cup chopped red onion 1/4 cup dried pineapple, for garnish 8 extra-large shrimp, peeled and deveined
, poached and chilled To make the Dressing: Remove and discard the seeds from the chile peppers.
1 pound spinach, washed and stems removed 1 medium-size onion, chopped 2 cups cooked long-grain rice mixed with 3/4 teaspoon salt 1 pound medium-size shrimp, peeled and deveined
1-1/3 cups canned or frozen coconut milk (or whipping cream with 3/4 teaspoon coconut extract and 1 teaspoon sugar) 1 firm-ripe banana, thinly sliced 4 lime wedges Tear or cut 4 pieces parchment or boil, each about 15 inches square.
CHIPOTLE SHRIMP 1 (15-ounce) can diced tomatoes in juice (preferably fire-roasted), drained 2 to 3 canned chipotle chiles en adobo 1 tablespoon chipotle canning sauce 2 tablespoons vegetable OR olive oil 3 garlic cloves, peeled and finely chopped OR crushed through a garlic press About 1 1/2 cups fish OR chicken broth OR water Salt 1 to 1 1/4 pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined
, tail left on if desired About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish Pour drained tomatoes into a blender or food processor.
Makes 8 to 10 servings Seafood Cocktail Lettuce Cups 2 heads lettuce (use Sweet Gem, which has the texture and color of romaine with the taste of butter lettuce, if available OR use small butter OR bibb lettuce heads) 1/2 pound small whole cooked, peeled and deveined
shrimp 1/2 pound crabmeat, cut into bite-size pieces 1/4 cup cocktail sauce 1 tablespoon lemon juice 1/4 teaspoon celery seeds 3 tablespoons diced red onion Freshly ground pepper to taste Remove and reserve 20 outer lettuce leaves.