Shrimp, Butterflied

Servings

Ingredients

Servings

Ingredients

Instructions

Brush shrimp with flour
Dip into egg
Roll into bread crumbs
Lay in baking pan
Pour peanut oil over shrimp and bake in over at 350 for 15 minutes on each side

Shrimp (Bryce’s with sauces)

Shrimp (Bryce's with sauces)

Servings

Ingredients

Shrimp

1/2 Onion Sliced
1 clove garlic Halved
1 Bay Leaf
4 Celery Leaves and Stems of ribs only
2-3 lbs Shrimp Shell and Devein
1 Lemon Sliced

Norwegian Sauce

1 cup Mayo
1 cup Ketchup
1-2 tbsp Scotch To taste
Garlic Powder To taste
Hot Sauce To taste
Lemon To taste
Black Pepper

Seafood Sauce

1/2 cup Chile Sauce
1 tbsp Horseradish
1 tbsp Lemon Juice
1/2 tsp Worcestershire sauce
Tabasco To taste
Salt
Pepper
1/2 cup Mayo Optional

Lemon Mayo

1/2 cup Mayo
1-2 tbsp Lemon Juice
Garlic Powder To taste
Black Pepper Coarse or medium ground

Remoulade

1.5 cup Mayo
2 tbsp Capers Drained, Minced
1/4 Onion Grated
1 clove garlic Minced
2 tsp Parsley Fresh, Chopped (1 tsp dried)
2 tsp Tarragon Fresh, Chopped (1 tsp dried)
2 tsp Chives Fresh, Chopped (1 tsp dried)
Anchovy Paste
Lemon Juice To taste
2 tbsp Tomatoes Fresh, chopped (optional)

Servings

Ingredients

Shrimp

1/2 Onion Sliced
1 clove garlic Halved
1 Bay Leaf
4 Celery Leaves and Stems of ribs only
2-3 lbs Shrimp Shell and Devein
1 Lemon Sliced

Norwegian Sauce

1 cup Mayo
1 cup Ketchup
1-2 tbsp Scotch To taste
Garlic Powder To taste
Hot Sauce To taste
Lemon To taste
Black Pepper

Seafood Sauce

1/2 cup Chile Sauce
1 tbsp Horseradish
1 tbsp Lemon Juice
1/2 tsp Worcestershire sauce
Tabasco To taste
Salt
Pepper
1/2 cup Mayo Optional

Lemon Mayo

1/2 cup Mayo
1-2 tbsp Lemon Juice
Garlic Powder To taste
Black Pepper Coarse or medium ground

Remoulade

1.5 cup Mayo
2 tbsp Capers Drained, Minced
1/4 Onion Grated
1 clove garlic Minced
2 tsp Parsley Fresh, Chopped (1 tsp dried)
2 tsp Tarragon Fresh, Chopped (1 tsp dried)
2 tsp Chives Fresh, Chopped (1 tsp dried)
Anchovy Paste
Lemon Juice To taste
2 tbsp Tomatoes Fresh, chopped (optional)

Instructions

Shrimp

In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
Bring to boil and simmer 5 minutes
Add shrimp, then lemon and simmer until just pink (about 5 minutes)
Drain under cold water and chill

Remoulade Sauce

Mix and refrigerate for 1 hour or more

Shrimp (or Chicken) and Linguine with Herbs

Servings

Ingredients

1 lb Shrimp Or chicken
1 lb Linguine
1/2 stick Butter
4 tbsp olive oil
3 cloves garlic Crushed
1/4 cup Lemon Juice
2 tbsp Basil
2 tbsp Oregano
2 tbsp Parsley

Servings

Ingredients

1 lb Shrimp Or chicken
1 lb Linguine
1/2 stick Butter
4 tbsp olive oil
3 cloves garlic Crushed
1/4 cup Lemon Juice
2 tbsp Basil
2 tbsp Oregano
2 tbsp Parsley

Instructions

In frying pan, melt butter and olive oil with crushed garlic
Add chicken or shrimp and cook until done
Mix above mixture with the linguine, lemon juice and herbs

Spaghetti and Shrimp (Kevin)

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Instructions

Blance and peel tomatoes
Saute the onion and garlic in olive oil
Add the chopped tomatoes, seasonings and wine
Let the sauce simmer for 5 minutes until well blended
Add the shrimp and cook for 5 minutes; do not overcook
Cook pasta al dente
Drain and place sauce over spaghetti

Recipe Notes

Can sub fresh tomatoes with 16oz can tomatoes