Conference turris::cooks

    
     I don't know if this or something similar will come up in your
     search....I tried this last summer when my aunt from florida came
     up, she said she loved cajun...
    
     BTW - this is my invention
    
     Cajun Orange Shrimp skewer
     ----- ------ ------ ------
     Jumbo Shrimp
     Fresh lemons 
     Frozen Orange Juice concentrate - the small can - six oz
     Brown sugar 1-2 tablespoons
     Worchestersire sauce (lee & Perrins)
     Cajun seasoning blend - you can get this in most seafood stores
     onions
     green peppers
    
      I bought enough jumbo shrimp to put four per skewer. 
      Peel the shrimp, and mix up a glaze of 1/2 can of the concentrate,
      1 tablespoon brown sugar, pepper, worchestersire sauce and the
      cajun seasoning.  It should be an orangy brown thick glaze...
      Let the shrimp sit in the glaze for about 1/2 hour. slice the
      lemons up real thin.  Now make the skewers up by wrapping each
      shrimp up in a thin lemon slice, this gets trickey, Skew the lemon
      wrapped shrimp and alternate with quartered onion pieces and green
      pepper pieces...you've got to skew the lemon in just the right spot
      Bermuda onions looked nice with the lemon...pour the glaze over
      the skewers again to cover all, light the barbecue, sprinkle
      with a final dose of the cajun...and grill turning slowly...
    
      Shrimp doesnt take too long to cook, and unfortunately I can't
      remember how long I did....so keep your eye on it...
    
      Let me know if you try this out, how it turned out...
    

    There is a recipe for cold spicy shrimp in the Silver Palate Cookbook
    which is very good. I don't know why they consider it spicy but here's
    the recipe from memory.
    
    Saute garlic and shallots briefly in butter, add shrimp and cook until
    done (don't overcook!). Add lemon juice and pepper to taste, add lots
    of fresh dill. Let marinate in fridge for 4 hours, serve slightly
    chilled.
    
    

    
    One of my favorite summer time recipes for shrimp is cooked on the
    grill as an American Shrimp Scampi.
     This recipe works best with large shrimp (20-25 lb).  I
    prefer shrimp to be slightly undercooked, just enough cooking that
    they snap!!! when you bite into them.
              
    
    In a large bowl add:
    * olive oil (about 1/2 cup depending on the volume of shrimp)
    * juice from one large lemon
    * 3 large cloves of garlic (minced)
    * Shrimp
    * some fresh ground black pepper
    * (optional) freshly grated parmesan chesse
     
    Marinate the mixture in the refrigerator for about 1 hour mixing
    several times to insure that all the shrimp get marinated.
                                                             
    Place shrimp on skewers (atleast one skewer per person)
    
    Place skewers on the HOT grill.  Watch out the Olive oil coating
    on the shrimp will cause a flare up.
    
    Turn shrimp only once and serve on the skewer.
    
    They cook very fast depending on the grill temperature (with a very
    hot grill they should flare up and cook in about 2 minutes.
                                  
    Enjoy,
    
    John
    This shrimp dish is great for an appetizer especially if you are
    serving other grilled items.
    
                             
    
    

    From Bon Appetit, September, 1983
    
    3 Tbsp butter
    4 canned artichoke hearts, drained and halved
    8 ounces fresh mushrooms, halved
    1 Tbsp dried parsley flakes
    1 Tbsp garlic salt
    1 10x15 sheet puff pastry (I use Pepperidge Farm)
    10 ounces sliced Swiss cheese
    12 jumbo shrimp, cooked and shelled
    1 egg, beaten
    1/2 tsp minced fresh parsley
    
    Saute artichoke hearts, mushrooms, parsley flakes, and garlic salt in
    butter until mushrooms are tender, about 2 minutes.  Cool; drain well. 
    Grease a large rimmed baking sheet.  Place puff pastry on baking sheet. 
    Overlap cheese slices along right half of dough lengthwise, leaving a
    1-inch border at long edge and 1/2-inch at each end.  Arrange artichoke
    hearts on cheese, spacing evenly.  Spoon mushrooms over.  Arrange row
    of shrimp atop mushrooms.  Brush borders with beaten egg.  Fold left
    half of dough over filling, crimping to firmly seal.  (Can be prepared
    up to 8 hours ahead to this point, covered, and refrigerated).  Preheat
    oven to 475 degrees F.  Brush pastry with egg; sprinkle with parsley. 
    Bake 15 minutes.  Reduce oven temperature to 375 and continue baking
    until golden, about 10 - 15 more minutes.  Serve immediately.

re .11
              
    
....Where do you get shrimp this size?  

	Shrimp in the 20-25 per lb range are common.  The Quarterdeck in 
	Maynard always has them.  If your local grocer does not have them, try 
	a fish market.

....are they just as tender as the smaller ones?

	Shrimp, like lobster, scallops, and other shell fish are all tender
	and toughen when cooked.  The longer you cook them, the tougher they 
	get.  Most people and many recipes tell you to cook larger shellfish
	too long.  Shrimp in this size range take 5 minutes or less to cook.

....do you shell first?

	This has always been a dilemma for me.  I think you loose much of the 
	marinade/seasoning flavor when you cook in the shell and peel before 
	eating.  Since I'm not fond of eating shrimp in the shell, I prefer to
	peel before preparing (except when I just boil them for cocktails).
	This has 2 disadvantages.  First is that the shrimp cook faster and 
	can dry out easier, especially on a grill.  Second is that they don't
	last as long as when they have to be peeled by the diner.

....Deveining must be :^( but a necessitity!

	I think this is a matter of personal preference.  I've deveined shrimp
	this size, and also eaten them without deveining.  There is no 
	appreciable difference to me.  In fact, many have negligible veins.
	For parties, I often boil up about 5 lbs. in the shell and serve with 
	cocktail sauce.  Everyone peels their own, and only one guest went to 
	the trouble of deveining, then stopped when he heard no complaints 
	from the other folks.  However, this is the about largest shrimp I 
	would eat without deveining.

    36 Shrimp, shelled and deveined
    18 slices of bacon, cut in half
    1/3 cup prepared mustard
    
    Wash and dry thoroughly 36 shelled and deveined shrimp.
    Spread each of 18 bacon slices, cut in half, with about 1/2 teaspoon 
    prepared mustard.  Wrap shrimp in a prepared, halved bacon slice and
    secure with a toothpick.  Preheat broiler for 5 minutes: broil shrimp
    6 inches from heat 3 to 4 minutes.  Turn and broil 2 or 3 minutes
    longer.  Serve hot.
    
    

>re .11
>              
>    
>....Where do you get shrimp this size?  
>
>	Shrimp in the 20-25 per lb range are common.  The Quarterdeck in 
>	Maynard always has them.  If your local grocer does not have them, try 
>	a fish market.

    Sure, that's true , but take a look at the original comment:
    

>RE: -1
>    
>>    One of my favorite summer time recipes for shrimp is cooked on the
>>    grill as an American Shrimp Scampi.
>>    This recipe works best with large shrimp (20-25 lb).    
                                               ^^^^^^^^^^^
     None of this 20-25 *per* pound stuff!
     Now, ya gotta admit, shrimp in the 20 - 25 lb range are unusual... 
    
BTW, it case you missed it, this was the end of .11:

				:^)
    
					andrew

    Re: .15
    Sorry for the typo, the correct info is "large shrimp (20-25 per lb.)".
                                                                        
    
    BTW..The standard method for sizing is shrimp is the number per
    lb..  Fish markets and Super Markets have taken great liberty in
    calling Shrimp med., large, Jumbo and collosal.  What is a jumbo
    in one store may be a large in another.
    
    And yes, please peel the shrimp before you marinate.  Deviening
    is a personal choice.
    
    Emotional people (person) !!!!!!!!  
                             
    Have a nice day.
    
    John
    
    

    re .14
    
    I saute each bacon piece for about 1 minute per side to get
    rid of some of the fat.  This way  it is not so greasy.
    (Same with chicken livers and bacon)

    
                        BASIL SHRIMP IN ANGEL HAIR
    
    
    2 Boxes Contadina Angel Hair Pasta (10 oz. each)
    1 Stick Butter (Margerine may be substituted)
    1 Small Bottle Berrio Olive Oil
    2 Shallots - Diced
    4 Cloves Garlic, Minced
    1 Pound cleaned, deveined, peeled, uncooked Shrimp (25-30 count)
    1/4 Cup Parsley
    1/2 Cup Grated Romano Cheese
    2 Tablespoons Basil
    1 Teaspoon Crushed Red Pepper Flakes
    1 Teaspoon Marjoram
    Juice of 1/2 Lemon
    
    Bring 6 quarts of water to a boil.  Meanwhile:
    
    In a large frypan melt butter.  Add olive oil, shallots and garlic. 
    Saute until Shallotts are transparant being careful not to burn.  Add
    red pepper flakes, marjoram, basil and parsley.  Mix thoroughly.  Add
    shrimp - turn.  Cook them until pink (approximately 3 minutes).  Add
    lemon juice.
    
    Cook Angel Hair according to package directions (50 seconds) and drain. 
    Place in a large Pasta Bowl - pour mixture from fry pan on Pasta.  Toss
    and sprinkle with grated Romano Cheese.
    
    Serves 6
    
    Serving Suggestions:  Bottle of Blush Wine, Three Greenleaf Salad
                          with Viniagrette Dressing and Garlic Toasts
    
    
    Variations:   In addition to Shrimp - add Scallops and/or Lobster
    
                  Shitake, Button and White Capped Mushrooms
                  Broccoli, Cauliflower and Carrots
                  Bacon and Scrambled Eggs (Spaghetti Ala Cabonnara)
                  Proscioutto Ham and Diced Artichokes
                  Shredded Chicken and Asparagas
                  Diced Tomatoes, Cream and Scallions
                  Eggplant, Zucchini and Summer Squash
    
    
    Marilyn .1
    

    Regarding Shrimp over angelpasta....
    Did you mean, a full stick of butter and a full bottle of oil together?
    even if it is a small bottle, how many ounces?  I do tend to keep track
    of calories and would like to know the calories per servings...
    I do love shrimp, (mainly broiled with rock salt are delicious) and
    would love to try.                                                    

    Yes, one stick butter (which is 8 Tablespoons @ 100 calories each) and
    1 small bottle of olive oil.  I will check the bottle at home to find
    out what size and what the caloric count it.
    
    The recipe would probably not be on a Weight Watcher list but don't
    forget that you wouldn't be eating the WHOLE thing.  I haven't figured
    it out exactly but I would venture to guess that each serving would
    amount to be about 250 calories.  It's filling and served with a salad
    is plenty.  Serve at special occasions?
    
    Marilyn
    

    Does anyone have a good Shrimp Scampi recipe that doesn't use excessive
    amounts of fats (some of recipes in this string have approx. 2 sticks
    of butter).
    
                                    Alice

    
    
    Rep .21 Alice
    
    
    >>>Does anyone have a good Shrimp Scampi recipe that doesn't use
    excessive amounts of fats (some of recipes in this string have approx. 
    2 sticks of butter).
    
    
      I normally just film the bottom of a saute pan with olive oil and
    then toss in some finely minced shallots, 3-4 button mushrooms finely
    chopped and 5-6 cloves of crushed garlic. Let that saute for a minute 
    or so then add about 1/2 cup dry white wine and the juice of a lemon.
    Salt,<I don't cook with salt>, black pepper, some basil, red pepper
    flakes to taste and then toss in the shrimp and continue to cook for
    about two more minutes. I serve it over pasta.
    
    
    -mike
    
    

    The latest Cooking Light has a recipe for shrimp scampi that has hardly
    any fat. I made it while on vacation and it came out great.

    
    
    >>>The latest Cooking Light has a recipe for shrimp scampi that has
    hardly any fat. I made it while on vacation and it came out great.
    
    
      How much fat is in .22???  ;-)
    
    -mike
    

    Can you post the recipe. I do not receive Cooking Light.
    
    
                                      Thanks,
    
                                      Alice

Source:http://pathfinder.com/@@*Z@ODlJhXwIAQOWe/cl/food/scampi.html

 DON'T GIVE UP THE SHRIMP

Ahoy, shrimp lovers, we've got news from the galley. Here's a quick, easy recipe
for Shrimp Scampi that cuts the calories by one-fifth and reduces the fat by
nearly two-thirds. The only thing we didn't curtail is the rich, buttery taste.

The key to making Shrimp Scampi that looks like the work of a professional
chef is butterflying the shrimp. This simple technique involves cutting the
shrimp down the back (almost but not all the way through) so that they open
up, or butterfly. And in case you're wondering, scampi is the Italian name for
the tail portion of several varieties of lobsterettes (not to be confused with the
Rockettes). Because shrimp and scampi are pretty much the same thing, the
phrase Shrimp Scampi is a redundancy--but who cares about grammar when
you're hungry? 

Shrimp Scampi

   2 pounds large unpeeled shrimp (48 shrimp) 
   3 tablespoons margarine 
   1 cup chopped red bell pepper 
   8 garlic cloves, crushed 
   1/2 cup dry white wine 
   1/4 cup minced fresh parsley 
   1/4 cup fresh lemon juice 
   1/2 teaspoon salt 
   1/4 teaspoon pepper 
   Paprika 
   6 cups hot cooked angel hair (about 3/4 pound uncooked pasta) 

Directions: Peel shrimp, leaving tails intact. Starting at tail end, butterfly
underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8
shrimp, cut sides up, in each of 6 gratin dishes; set aside. 

Melt margarine in a small skillet over medium heat. Add bell pepper and garlic;
saute 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt, and
pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over
shrimp, and broil 6 minutes or until shrimp is done. Serve with angel hair pasta.
Yield: 6 servings (serving size: 8 shrimp and 1 cup pasta).

Nutritional Info: CALORIES 383 (20% from fat); PROTEIN 29.9g; FAT 8.7g
(sat 1.6g, mono 2.9g, poly 3g); CARB 41.8g; FIBER 2.7g; CHOL 172mg; IRON
5.2mg; SODIUM 435mg; CALC 87mg 

    re: -1
    
     I cut down on the amount of diced red pepper and added a couple of
    serranos. Plus I substituted butter for the margarine.

	I haven't tried it, but just from reading it, I know I would 
	eliminate the red pepperr (don't like it) and add a bit of cayenne.

	Laura