Someone Say Shrimp?

Taste the succulent and delightful goodness of shrimp. These small crustaceans can be served hot or cold. They are one of the most popular appetizers in the United States. Raw shrimp is low in calories and saturated fat. Shrimp are an excellent source of selenium, high in protein and a very good source of vitamin D and vitamin B12.

Invite your friends over by sending out some Barbecue Shrimp Party Invitations. Put on your shrimp apron and fire up that grill.

If it is the wrong season, a nice get together with friends is in store. Start off with some shrimp cocktail. The sauce is easy to make. If it is more formal, how about making shrimp scampi?

I can hear them now! "Did someone say shrimp!"

This recipe came from Barbecue Recipes. It is one of many delicious recipes found in the Barbecue Recipe ebook, which can be downloaded separately by going to Barbecue Recipes at ebooktreesaver.com or within a collection of 6 mouth watering recipe books from making bread to getting that best cup of coffee.

Ingredients:

12 Giant Prawns, shelled and heads and tails intact

1/4 cup Butter

1 cup Orange juice (freshly, squeezed)

2 tablespoons Sherry

1 teaspoon Orange Zest (grated)

2 each Green onions, tops and white

1 teaspoon Ginger root, (freshly grated)

Directions:

Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through. Remove from heat immediately when done, as they will get tough if overcooked. Use any remaining sauce for a dip for the prawns.

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Do you love shrimp? With 650 recipes you can't go wrong. Weinstein's approach is to offer "master recipes," such as those just given, followed by up to 10 "quick-take" variations for each. For example, the recipe for Shrimp Cakes is trailed by Florida-Style Shrimp Cakes, which adds lemon juice and zest; Herbed Shrimp Cakes, with parsley, thyme, and tarragon; and Louisiana-Style Shrimp Cakes, with Tabasco plus red or green pepper, and so on.

Ingredients:

1 cup of Ketchup

1/2 teaspoon of Chili Powder

1/4 teaspoon of Cayenne Pepper

1 teaspoon Horseradish

2 teaspoons of fresh squeezed lemon juice

1 large minced garlic clove

Directions:

In a small mixing bowl, add all the ingredients above. Mix these together with a wooden spoon until your sauce is even and consistent. Serve the dip immediately, or let it chill in the refrigerator for an hour.

Note: The chilling process will work to blend and sharpen the flavors.

Ingredients:

1 env. GOOD SEASONS Garlic & Herb Dressing Mix

2 Tbsp. chopped fresh parsley

1 tsp. minced garlic (optional)

1/4 cup lemon juice

1/4 cup olive oil, divided

1/8 tsp. pepper

1 small onion, chopped

1/4 cup water

1-1/2 lb. medium shrimp, cleaned

Directions:

Mix together the dressing mix, juice, 1/4 cup water, 2 Tbsp. of the oil, parsley, garlic and pepper until well blended; set aside.

Heat remaining 2 Tbsp. oil in large skillet on medium heat. Add onion; cook and stir until tender but not browned. Add shrimp; cook 3 minutes or until shrimp turn pink, stirring occasionally. Stir in salad dressing mixture.

Bring to a boil on medium heat; boil 1 minute. Serve over hot cooked white rice, wild rice or noddles.

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My family thinks I'm nuts with my internet activity. But when my daughter was rinsing off shrimp, she turned to me with two shrimp together. She said, "Doesn't this look like a heart?" Suddenly her eyes lit up and I said, "I'll go get the camera." We tried different ways to get the perfect shot. Talk about playing with your food!

Someone Say Shrimp Aprons

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Photographed and designed by Sandy Mertens (Sandyspider on Zazzle).