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Seafood Cookbook

Shrimp

Cheesy Shrimp Sauce

2 (6-ounce) rolls garlic cheese 2 tablespoons lemon juice
2 (10¾-ounce) cans cream Dash hot sauce
of shrimp soup 2 tablespoons dry sherry
2 (4-ounces) can mushrooms 2 (4-ounces) cans small shrimp
(Reserved liquid) Salt to taste
1 teaspoon onion juice 2 teaspoons Worcestershire Sauce

Combine all ingredients, except canned shrimp and salt, in top of double boiler. Cook until thick, about 1 hour, stirring occasionally. If too thick, thin with mushroom liquid. Season with salt to taste. Add shrimp. Serve over pasta. Yield: 8 servings.


Southern Fried Shrimp

2 cups flour
1½ cups milk
3 teaspoons baking powder
1 to 3 pounds of shrimp
1 teaspoon salt
Oil for frying
2 tablespoons shortening melted

Shell and devein shrimp. Combine all ingredients except shrimp. Mix well. This makes a thick batter. Add 3 or 4 shrimp at a time, making sure each shrimp is coated well. Drop shrimp into hot cooking oil and cook until golden brown on both sides.


Shrimp Aloha

2 pounds shrimp
1 (8-ounce) can mushrooms
2 (10¾-ounce) cans cream of shrimp
½ cup Parmesan cheese
1 cup sherry
1 pint sour cream

Boil shrimp, shell, and devein. Mix remaining ingredients and heat. Add cooked shrimp. Do not boil. Serve over fluffy white rice.
Yield: 6 to 8 servings.


Creole Shrimp

4 slices of bacon
1 teaspoon Worcestershire Sauce
½ cup chili sauce
½ cup chopped onions
¼ teaspoon black pepper
½ cup chopped celery
¼ shakes hot pepper sauce
½ cup chopped bell pepper
1 teaspoon salt
2 cups tomatoes, diced

Fry bacon and remove from pan. Put onion, celery, and bell pepper in the bacon drippings and brown lightly. Add tomatoes, chili sauce, Worcestershire sauce, black pepper, hot sauce, and salt. Cook slowly until thick, stirring occasionally. Add shrimp 30 minutes before serving. Break the fried bacon in small pieces and add last. Add more seasoning if needed.
Yield: 4 to 6 servings.


Carolina Shrimp Salad

¾ cup hot mustard (Dijon or Creole)
Hot pepper sauce to taste
1 bell pepper, diced
¾ cup salad oil
3 green onions, chopped
1/4 cup catsup
2 to 3 pounds cooked, cleaned shrimp
½ cup vinegar

Combine all of the ingredients and chill. May be served with toothpicks as an hors d’oeuvre, on lettuce as a salad, or as an entree.
Yield: 8 to 12 servings


Milanese Scampi Romano

On each hot plate, place a serving of cooked spaghetti; 8 cooked medium shrimp, 1 cup of a store bought Italian Red Sauce and top with grated fresh Romano and Swiss cheeses. Place under broiler or in microwave oven to melt cheese.


Baked Stuffed Shrimp

24 jumbo shrimp
½ teaspoon salt
1 medium onion minced
2 tablespoons mayonnaise
1 green pepper, chopped
2 tablespoons flour
6 tablespoons butter, divided
1 cup milk
1 cup fresh crab meat
1 tablespoon sherry wine
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Grated Parmesan cheese
Paprika

Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Sauté onion and pepper in 4 tablespoons butter until soft but not brown. Add the crab meat, dry mustard, Worcestershire sauce, salt and mayonnaise. Set aside. Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture along with the sherry. Mix well, stuff the butterfield shrimp with the crab meat and dot with extra butter. Sprinkle lightly with Parmesan cheese and paprika. Arrange in shallow baking pan and bake at 350 degrees F. for 25-30 minutes.
Yield: 4 to 6 servings.


Shrimp and Wild Rice Bake

2 ½ pounds shrimp
1 large green pepper, chopped
3 (10 ½ ounce) cans cream of mushroom soup
1 (2 ounce) jar diced pimentos
2 cups finely chopped onion
¾ cup water 1 cup finely chopped celery
1 (6 ounce) box Wild Rice
1 pound Cheddar cheese, shredded

Boil, peel and devein shrimp. Dilute soup with water. Cook rice according to package directions. Combine all ingredients. Pour into a 3-quart casserole or rectangular baking dish. Bake uncovered at 350 degrees F. for 45 minutes to 1 hour. Serve at once.
Yield: 8 servings.


Stir Fried Shrimp and Snow Peas

1 pound unpeeled medium shrimp
¼ teaspoon chicken bouillon granules
½ teaspoon salt
1 teaspoon sesame or vegetable oil
¼ cup peanut oil
2 cloves garlic, crushed
1 ½ teaspoons cornstarch
2 teaspoons grated fresh gingerroot
¼ cup water
3 tablespoons oyster sauce
2 teaspoons rice wine or dry white wine
½ pound fresh snow pea pods or 1 (6-ounce) package frozen snow pea pods, thawed

Peel and devein shrimp. Sprinkle shrimp with salt, and toss with sesame oil; dredge in 1 teaspoon cornstarch. Set aside.

Combine water, oyster sauce, ½ teaspoon cornstarch, and bouillon granules; stir well. Set mixture aside.

Pour peanut oil around top of preheated wok, coating ; allow to heat at medium high (325degrees F.) for 1 minute. Add garlic and gingerroot, and stir-fry 30 seconds. Add shrimp, and stir-fry 1 ½ minutes. Remove and drain on paper towels.

Add snow peas to wok, and stir-fry 30 seconds. Add broth mixture, stirring constantly until slightly thickened. Stir in shrimp and rice wine. Serve immediately.
Yield: 2 to 3 servings.


Lemon-Garlic Broiled Shrimp

2 pounds unpeeled large fresh shrimp
¼ cup lemon juice
¼ teaspoon salt
2 cloves garlic, minced
¼ teaspoon pepper
1 cup butter, melted

Peel and devein shrimp.

Sauté garlic in butter until tender; remove from heat, and stir in lemon juice, salt, and pepper.

Arrange shrimp in a single layer in a large shallow baking pan; pour butter sauce over shrimp, and stir gently. Broil 6 inches from heat 5 to 6 minutes or until shrimp are done, basting once with sauce.
Yield: 4 to 6 servings.


French Fried Shrimp

2 pounds unpeeled medium- size fresh shrimp
2/3 cup water
2 tablespoons lemon juice
1 cup all-purpose flour
1 tablespoon vegetable oil
1 ½ teaspoons baking powder
1 egg, beaten
½ teaspoon salt
Vegetable oil

Peel and devein shrimp.

Combine flour, baking powder, and salt in a medium bowl: make a well in center. Combine water, lemon juice, 1 tablespoon oil, and egg; add to dry ingredients, and stir until batter is smooth. Dip shrimp in batter, and fry in hot oil (375degrees F.) until browned.
Yield: 4 to 6 servings.


Lime-Marinated Shrimp Kabobs

½ cup mesquite wood chips or other seasoned wood chips
2 tablespoons low-sodium Soy sauce
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
3 cloves garlic, minced
2 pounds unpeeled large fresh shrimp
Vegetable cooking spray
Lime wedges (optional)
¼ cup lime juice
Orange curls (optional)

Soak wood chips in water 30 minutes; drain.

Peel and devein shrimp, leaving tails intact.

Combine lime juice and next 4 ingredients in a shallow dish; stir well. Add shrimp, tossing to coat. Cover and chill 30 minutes. Drain shrimp, reserving marinade. Please marinade in a pot and boil for 1 minute. Thread shrimp on 6 (12-inch) skewers. Brush kabobs with reserved marinade.

Place wood chips on top of coals. Coat grill rack with cooking spray; place on grill over medium-hot coals (350E to 400 degrees F.). Place kabobs on rack; grill, covered, 3 to 4 minutes. Turn kabobs, and brush with marinade. Grill covered, an additional 3 to 5 minutes or until shrimp turn pink. (Do not overcook.) If desired, garnish with lime wedges and orange curls.
Yield: 6 servings


Sautéed Shrimp

2 green onions, chopped
2 pounds peeled, raw shrimp
½ cup butter
1 pound fresh mushrooms, sliced
Garlic salt
Grated Parmesan cheese
4 tablespoons sherry wine
Juice of 1 lemon

In skillet sauté onions in butter. Season with garlic salt. Add sherry, lemon juice, shrimp and mushrooms. Sprinkle with Parmesan cheese. Simmer until shrimp are done. Serve with the juices or over pilaf rice. Freezes well after cooking.
Yield: 4 servings.


Curried Shrimp in Zucchini Shells

2 pounds zucchini
1 teaspoon curry powder
1 tablespoon minced onion
½ teaspoon salt
3 tablespoon butter
¼ cup evaporated milk or half and half cream
1 pound peeled, cooked medium shrimp
2 tablespoons flour
½ cup dry bread crumbs

Parboil, then split zucchini lengthwise. Scoop out center and reserve pulp. Sauté onion in butter and add to pulp. Add shrimp and remaining ingredients. Stuff mixture into zucchini shells. Bake at 350degrees F. for 30 minutes.
Yield: 8 servings.


Creamed Shrimp with Brown Rice

4 tablespoons butter
1 teaspoon dry mustard
3 tablespoons flour
2 tablespoons lemon juice
2 cups half and half cream or milk
Salt, pepper and red pepper to taste
2 cup raw brown rice, cooked
4 tablespoons ketchup
Seasoned salt to taste
4 teaspoons Worcestershire Sauce
1 cup dry sherry wine
1 pound shelled, cooked shrimp

Melt butter in saucepan. Stir in flour until smooth and add cream. Stir until thickened. Season cream sauce with the next 7 ingredients. Fold in shrimp. Serve over brown rice.
Yield: 4 servings.


Barbecued Shrimp

5 pounds shelled, deveined shrimp; dressed
5 tablespoons catsup
1 tablespoon dried parsley, crumbled
½ of 5 ounce bottle of Worcestershire sauce
¼ cup lemon juice
½ of 5 ounce bottle soy sauce
2 tablespoons garlic salt
1 pound diet margarine, melted
1 teaspoon oregano
2 tablespoons cracked pepper

Wash the shrimp in several changes of water. Drain and dry as thoroughly as possible. Combine all remaining ingredients, add shrimp. Coat shrimp with sauce. Bake at 350 degrees F. for 30 minutes, stirring occasionally. Sit aside for about an hour to marinate before serving. Serve in individual bowls, pouring some sauce over each serving. Hard French bread is good for dunking in sauce.
Yield: 8 to 10 servings.


Marinated Shrimp

2 pounds boiled shrimp peeled, and cleaned
1 cup Italian Dressing
1 lemon, sliced
1 onion, sliced

Layer shrimp and onion. Pour dressing over. Put lemon slices on top. Refrigerate 12 hours.
Yield 4-6 servings.


Smart & Easy Shrimp Salad

1 pound cooked shrimp, peeled and deveined
1 tablespoon fresh lemon juice
1 tablespoon honey
½ pound Jarlsberg or Swiss cheese cut into ½-inch cubes
¼ cup chopped spring onions
1 cucumber, sliced into rounds
2/3 cup mayonnaise
1 teaspoon curry powder

In a large bowl, mix the shrimp and cheese. In a small bowl, combine the mayonnaise, lemon juice, honey, scallions, and curry powder; mix well. Stir the mayonnaise mixture into the shrimp-cheese mixture until well mixed. Serve immediately or refrigerate until ready to serve.
Yield: 3 to 4 servings.


Shrimp Casserole

2 cups cooked rice
1 can tomatoes
2 cups cooked shrimp, cut up
¾ teaspoon salt
1 cup chopped green pepper
½ cup melted butter
1 cup chopped onion
½ teaspoon chili powder
½ cup chopped celery
¾ cup mushrooms
¼ cup chopped pimento

Mix altogether. Put in greased 2 quart casserole. Cook 50 to 60 minutes at 325 degrees F.

 

 

NCDA&CS Markets Division, Seafood Marketing Office, John M. Aydlett, Manager
Mailing Address:P.O. Box 2066, Elizabeth City, NC 27909
Physical Address:1205 McPherson St., Elizabeth City, NC 27909
Phone: (252) 331-4773; FAX: (252) 331-4775