Seafood Recipes Collection (H)

Hangtown Fry

1 dozen oysters
Flour
9 eggs
Fine cracker crumbs
3 tablespoons butter

Drain oysters on paper towels. Dip into flour seasoned with salt and pepper, then in 1 well−beaten egg, then into cracker crumbs. Fry in heated butter for a few minutes or until nicely browned on both sides.



Beat remaining 8 eggs with salt and pepper. Pour over oysters and cook until firm on the bottom. Turn with a large spatula and cook the second side a minute or two longer. Serves 4.

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Honey−Thyme Grilled Shrimp

2 pounds fresh or frozen uncooked large shrimp in shells
1 medium red bell pepper, cut into 1−inch squares and blanched
1 medium yellow bell pepper, cut into 1−inch squares and blanched
1 medium red onion, cut into quarters and separated into chunks

Prepare Roasted Garlic Marinade (recipe follows).

Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein. Pour 1/2 cup of the marinade into small resealable plastic bag; seal bag and refrigerate until serving. Pour remaining marinade into large resealable plastic bag. Add shrimp, bell peppers and onion, turning to coat with marinade. Seal bag and refrigerate at least 2 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove shrimp and vegetables from marinade; drain well. Discard marinade. Thread shrimp and vegetables alternately on each of six 15−inch metal skewers, leaving space between each. Grill kabobs uncovered 4 to 6 inches from HOT heat 7 to 10 minutes, turning once, until shrimp are pink and firm. Place kabobs on serving tray. Cut a tiny corner from small plastic bag of reserved marinade, using scissors. Drizzle marinade over shrimp and vegetables. Yield: 6 servings.

Roasted Garlic Marinade
1 medium bulb garlic
1/3 cup olive or vegetable oil
2/3 cup orange juice
1/4 cup spicy honey mustard
3 tablespoons honey
3/4 teaspoon dried thyme leaves, crushed

Preheat oven to 375 degrees F. Cut one−third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic and remaining ingredients in blender. Cover and blend on high speed until smooth. Makes about 1 1/2 cup.

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Hot and Spicy Shrimp

1 pound butter
1/4 cup peanut oil
3 cloves garlic, chopped
2 tablespoons rosemary
1 teaspoon chopped basil
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 small hot pepper, chopped, or
2 tablespoons ground cayenne pepper
2 teaspoons fresh ground black pepper
2 bay leaves, crumbled
1 tablespoon paprika
2 teaspoons lemon juice
2 pounds raw shrimp in their shells
Salt

Shrimp should be of a size to number 30−35 per pound. Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring
frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes.

This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450 degrees F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Sop up butter sauce with crusty bread after the shrimp have been eaten.

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Hot Peppered Shrimp

1 pound large shrimp in shells
1/4 cup (1/2 stick) butter
4 to 6 teaspoons freshly ground pepper
1/2 lemon

Rinse shrimp and place in a flat pan in their shells. (Do not peel them − leave them in the shell.) Pour melted butter over shrimp. Shake pepper evenly over shrimp. Bake at 375 degrees F for 10 to 15 minutes. After 5 to 7 minutes, turn shrimp over. When removing shrimp from oven, squeeze lemon over shrimp. Spread newspapers on the table to catch the drips, and serve.

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