|
A couple of recipes we enjoy at the coast!
Drunken Shrimp
16 Super Large Shrimp
2 cloves garlic, minced
1/2 cup olive oil
1 large onion, peeled and sliced
|
Salt & Pepper to taste
Juice of 1/2 lemon
1 lemon, seeded and thinly sliced
1/2 cup dry white wine
|
Peel and devein shrimp, leaving the tails on. In a large skillet, sauté the garlic in the olive oil for 2 minutes. Add the sliced onion and salt & pepper. Sauté until the onions become transparent. Add shrimp and sauté for 5 minutes, stirring to cook shrimp evenly. Add lemon juice, the lemon slices and white wine and cook for 3-4 minutes. Remove from the skillet and let cool to room temperature. Arrange shrimp artfully on a serving platter.
Serves: 4
**Note: The shrimp may be refrigerated overnight. Bring back to room temperature before serving.
Paella Salad
1 7-oz pkg. yellow rice mix
2 Tbs. tarragon vinegar
1/3 cup oil
1/8 tsp. salt
1/8 tsp. dry mustard
1 tsp. Old Bay Seasoning
1 cup shrimp
2 cups chicken, cooked and diced
|
1 tomato, peeled, seeded and chopped
1/2 cup minced onion
1/3 cup celery
1 Tbs. salt
1 pound smoked sausage, cooked & sliced (optional)
1/2 cup sliced ripe olives (optional)
1 cup frozen baby English peas (optional)
|
Cook rice according to package directions. Combine vinegar, oil and 1/8 tsp. salt. Mix with cooked rice and cool to room temperature. Add mustard, salt and Old Bay Seasoning to 2 quarts water. Cook shrimp in seasoned water until just pink; drain, shell and devein. Add chicken, shrimp, tomato, onion, celery, 1 Tbs. salt and any or all of the optional ingredients to rice. Toss and chill before serving.
Serves: 8
Print this Recipe
·
Return to Recipe Archive
|
