Shrimp



BAYOU SHRIMP Servings : 2 Ingredients 1/4 Cup (1/2 Stick) Unsalted Butter 1/4 Cup Water 2 TBS Fresh Lemon Juice 2 tsp Black Pepper 1 1/2 tsp Dried Rosemary 1 tsp Paprika 1 tsp Worcestershire Sauce 12 Uncooked Large Shrimp In Their Shells Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcester- shire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes. Transfer shrimp and sauce to shallow bowls, dividing equally, and serve. Peel off shell as you go.

SHRIMP GAZPACHO 2 Garlic Cloves, Chopped 2 TBS Olive Oil 2 TBS Red Wine Vinegar 2 TBS Fresh Lemon Juice 1/2 LB Cooked Large Shrimp, Peeled, Deveined 3/4 LB Large Plum Tomatoes (About 6), Seeded, Chopped 1 Green Bell Pepper, Chopped 1 Red Bell Pepper, Chopped 1/2 Large Cucumber, Peeled, Seeded, Chopped 1 Bunch Green Onions, Chopped 1/2 Bunch Fresh Cilantro Leaves, Chopped 1 Large Jalapeņo Chili, Minced 4 1/2 Cups Tomato Juice, Chilled Lemon Wedges Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeņo in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.

SHRIMP SCAMPI Servings : 4 Ingredients 1/4 tsp Pepper 1 tsp Margarine, Melted 1/2 LB Large Fresh Shrimp, Uncooked, Cleaned 1 tsp Vegetables Oil 1 TBS Fresh Parsley, Chopped 1 Clove Garlic, Minced Combine margarine, oil, garlic, and pepper in a shallow heatproof casserole dish. Add shrimp, and toss lightly to coat. Spread shrimp in a single layer. Broil shrimp 4" from heat 3-4 minutes. Turn shrimp, and broil an additional 3-4 minutes or until lightly browned. Sprinkle with parsley, and serve.