1/2 pound unpeeled, medium-sized fresh shrimp, cooked
1 (8ox) container sour cream
1 (3oz) package cream cheese, softened
2 tbsp lemon juice
1 (.7oz) package Italian dressing mix
1/8 tsp hot sauce
Peel shrimp, and de-vein, if desired. Chop shrimp. Stir together sour cream and next 4 ingredients in a large bowl; stir in shrimp. Cover and chill 8 hours. Serve with celery or carrot sticks, potato chips, or crackers.
1 egg, beaten
1 c all-purpose flour
1/2 c milk
1 tsp salt
Oil for deep-frying
Suggestion – Substitute salt and flour for House Autry or Calabash Seafood Breader
Preheat oil to 350 degrees. Combine 1/2 c oil and egg, beat well. Add remaining ingredients except oil for frying and stir until well blended. dip shrimp into batter to coat. Drop shrimp into hot oil and fry for about one minute or until golden brown. Remove with slotted spoon; drain on paper towels.
5 quarts water
1/4 c Old Bay seasoning
4 lb. small red potatoes
2 lb smoked link sausage (cut into 1 1/2 in pieces)
6 ears of corn, halved
4 lb. shell on shrimp (larger size)
Old Bay seasoning
Bring 5 quarts water and 1/4 cup Old Bay Seasoning to a rolling boil in a large covered stockpot. Add potatoes, return to a boil, and cook, uncovered, 10 minutes.
Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender. Add shrimp to stock pot, cook 3 to 4 minutes or until shirmp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.
Prep: 10 min, Cook: 30 min
Get water boiling (enough to cover shrimp)
Add seasoning (Old Bay, salt, hot sauce, etc.)
Bring water back to boil
Boil 3 minutes
Strain water immediately
Hot Crab Dip
1 lb of backfin crabmeat
8oz cream cheese (softened)
1 tbsp milk
2 tbsp grated onion
1 tbsp fresh lemon juice
1 tsp horseradish
1/4 tsp ground white pepper
Remove any shell or cartilage from crabmeat. Mix cream cheese, milk, onion, lemon juice, horseradish and pepper in medium bowl. Gently fold in crabmeat. Place in 8-inch pie dish. Sprinkle with paprika. Bake at 350 degrees for 15-20 minutes or until bubbly. Serve with an assortment of crackers.
This shrimp scampi recipe is one of the most popular recipes on this site. An easy recipe for shrimp scampi, made with shrimp, garlic, butter and a little white wine and lemon juice.
1 1/2 lbs large shrimp (about 16-24)
1/3 cup clarified butter
4 tbsp minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tbsp lemon juice, fresh if possible
2 tbsp chopped fresh parsley
salt and pepper, to taste
Rinse shrimp and set aside. heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1-2 minutes on each side.
Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
4 tbsp butter
1 tbsp finely chopped bell pepper
2 tbsp finely chopped shallots
1 pinch black pepper
3 slices bacon
24 medium clams
seasoning salt to taste
In a small bowl, mix together butter, peppers, shallots, black pepper and seasoning salt. Form the mixture into a ball shape and securely wrap with plastic wrap. Place in freezer approximately 30 minutes, until firm, but not solid.
Place bacon in a deep skillet. Cook over medium heat until browned but still tender. Drain and cut each slice into 8 pieces. Bring a medium pot of lightly salted water to a boil. Add clams and cook for 15-20 seconds or until open; drain and rinse.
Preheat the broiler. Arrange clams on a medium baking sheet. Top each with 1 piece of bacon. Distribute equal portions of the butter mixture onto each clam on top of the bacon. Checking often to avoid burning, broil the clams 2-3 minutes until the butter mixture has melted and bacon is crisp.