Seafood Recipes Collection (J)


Jerk Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons jerk seasoning
1 teaspoon garlic, minced
Salt and pepper to taste

Heat oil and butter in sauté pan. Toss in garlic, shrimp and spices. Test shrimp frequently for doneness − do not overcook! Garnish with parsley before serving.



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Jerk Shrimp with Sweet Jamaican Rice

1 pound medium shrimp (51−60 count), raw, shell on
Jerk seasoning
2 cups hot cooked rice
1 (11 ounce) can mandarin oranges, drained and chopped
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped red bell pepper
1/4 cup slivered almonds, toasted
1/2 cup sliced scallions
2 tablespoons flaked coconut, toasted
1/4 teaspoon ground ginger

Prepare jerk marinade according to package instructions on back of jerk seasoning.
Peel and devein shrimp leaving the tail on. Place in marinade while preparing rice.
In large skillet, combine all remaining ingredients. Cook over medium−high heat, stirring constantly for 5 minutes or until thoroughly heated. Remove shrimp from marinade.

Place in broiler pan in single layer. Broil 5 to 6 inches from heat for 2 minutes.
Stir well and broil an additional 2 minutes or until shrimp are just pink. Serve with rice.

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Jumbo Shrimp Parmigiana

2 pounds raw jumbo shrimp (11−15 per pound),peeled and deveined
2 cups flour
3 eggs, beaten
2 cups seasoned bread crumbs
1/2 cup vegetable or canola oil
2 cups basic tomato sauce
1/2 pound shredded mozzarella
1/2 cup grated Romano cheese
1 tablespoon dried oregano
1/4 cup chopped fresh parsley

Clean shrimp: pat dry. Dredge shrimp in flour, dip in beaten eggs, and then in seasoned bread crumbs. Shake off excess crumbs. When all the shrimp are breaded, heat oil in a large skillet. Fry shrimp, 4 or 5 at a time until golden brown, (it is not necessary to cook through, since they will bake further).

Remove to a baking pan in a single layer. Top with tomato sauce, mozzarella, Romano cheese and dried oregano. Bake, uncovered, in a preheated 400 degrees F oven for 10 minutes or until cheese is melted. Top with chopped fresh parsley. Serves 8 (allows 3 or 4 shrimp per person).

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Just Like Killer Shrimp

2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low−sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread, for dipping

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar /pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours.

Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread. Serving size: 4.

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