Name: Shrimp (Bryce's with sauces)
Ingredients: 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); 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; 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 ); 1/2 cup Mayo; 1-2 tbsp Lemon Juice; Garlic Powder (To taste); Black Pepper (Coarse or medium ground); 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))

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

Pecans: Hot, Sweet and Spicy

Servings

Ingredients

Butter Baking sheet
1.5 tsp Ground Pasilla Chili
1 tbsp Sugar
3/4 tsp Salt
1/2 tsp Ground Coriander Seed
1/2 tsp Cumin
1/2 tsp Ginger
1/2 tsp Cayenne
1/4 tsp Cloves
1 Egg White
3 cups Pecan Halves

Servings

Ingredients

Butter Baking sheet
1.5 tsp Ground Pasilla Chili
1 tbsp Sugar
3/4 tsp Salt
1/2 tsp Ground Coriander Seed
1/2 tsp Cumin
1/2 tsp Ginger
1/2 tsp Cayenne
1/4 tsp Cloves
1 Egg White
3 cups Pecan Halves

Instructions

Preheat oven to 275
Lightly butter a jelly roll pan
In small bowl, combine spices and sugar
Beat egg white until light and frothy, add pecans and stir until covered.
Stir in spices, coating nuts evenly
Spread pecans on the pan in a single layer and bake 15-20 minutes
Turn and separate them
Return to over and roast about 20 minutes or until golden in side
Cool and store in airtight jar or freezer

Recipe Notes

Can sub ground pasilla chili with 3/4 tsp of paprika and 3/4 tsp cayenne. Then omit cayenne from recipe if using this mixture.

Tag: Bryce

Shrimp (Bryce’s with sauces)

Pecans: Hot, Sweet and Spicy