Coating

Instructions

1. 1

   Dip shrimp individually into the batter and then roll in the coating. Deep-fry. Allow to drain on paper towel. Serve with various dips: eg. honey + soy sauce + tobasco; honey + mustard or marmalade + ginger. Papaya garlic Shrimp: in a saucepan melt 3 Tbsp butter, saute 2 cloves of garlic (chopped, not crushed) and half a cooking onion (actually, spanish onion is better), once the garlic has browned and the onion has cleared, add half a papaya chopped into 1/2 inch chunks and a tsp of dried thyme leaves, stir until papaya just starts to go mushy. Dump all of this into a bowl and then saute your shrimp in the same saucepan (with a little more butter) for a couple of minutes. Finally, throw the papaya/garlic/onion mixture back in for another 5 min on low heat. Serve over rice or with thai noodles or whathaveyou. http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/shrimp-coll-2.html (1 of 2) [12/17/1999 11:55:18 AM]

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   COLLECTION: Shrimp Recipes (2) Good Luck Mark Siddall [email protected] mara http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/shrimp-coll-2.html (2 of 2) [12/17/1999 11:55:18 AM]

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   Shrimp Creole Shrimp Creole From: [email protected] (D. Warden) Date: Tue, 02 Nov 1993 14:44:02 -0800 2 lbs baby shrimp 3 T butter 1 C onions, chopped coarsly 1 C green pepper, chopped 1 C chopped zucchini 1 C chopped celery 2 cloves garlic, pressed 4 large tomatoes,chopped 8 oz tomato sauce 1/2 tsp pepper 2 tsp shredded fresh lemon peel 1/16 tsp cloves 1 bay leaf 1 tsp thyme 1 tsp honey 3T parsley In a large saucepan, sautee onion, green pepper, zucchini, and celery till tender in butter. Add garlic & tomatoes, bring to a boil. Reduce heat & add tomato sauce, pepper, lemon peel, cloves, bay, thyme, and honey. Simmer 15-20 minutes, stir frequently. Stir in shrimp & heat thoroughly. Serve over hot rice. Add hot pepper sauce if desired. amyl http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/shrimp-creole.html [12/17/1999 11:55:22 AM]

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   Shrimp and Grits Shrimp and Grits From: [email protected] Date: Thu, 09 Sep 1993 15:09:54 MDT This recipe comes from "Hoppin' John's Lowcountry Cooking" by John Martin Taylor and is a great source for those who enjoy Carolina cuisine. Classic Charleston Breakfast Shrimp "This is what most Charlestonians think of as shrimp and grits. The secret to a nonpasty gravy is to cook the flour, which takes about 5 minutes. Even the largest shrimp need only cook for 3 minutes." 1 cup (1/2 pound) peeled shrimp 2 T (1/8 c) fresh lemon juice salt and cayenne pepper to taste 3 T bacon grease 1 small onion, finely chopped (about 1/4 c) about 1/4 c finely chopped green bell pepper 2 T (1/8 c) unbleached all-purpose flour 3/4 to 1 c hot water or stock (shrimp, chicken, or vegetable) Grits In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min. Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown. Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly. Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary. Serve immediately over the grits. amyl http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/shrimp-grits.html [12/17/1999 11:55:23 AM]

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   Shrimp Scampi Shrimp Scampi From: [email protected] (Eric Hunt) Date: Sat, 18 Mar 1995 11:03:19 +0000 Yield: 6 servings 2 lb Shrimp, cooked, tails on 1/2 lb Butter, melted 1 Lemon, sliced 1 ts Dijon mustard