Seafood Cooking: Great Tasting Shrimp Recipes

Beer Battered Shrimp

2 lbs large shrimp, peeled and deveined
½ cup flour
½ cup beer
2 egg whites
½ teaspoon salt
1 ½ cup dry bread crumbs
½ cup pecans, chopped
½ teaspoon pepper
½ teaspoon salt (again)

Preheat oven to 425. Spray a wire rack with veggie spray and place on a baking sheet. In bowl combine flour, beer, egg whites, and salt. Beat until smooth. In separate bowl stir bread crumbs, pecans, pepper and salt. Dip shrimp in bread crumb mixture then into beer batter and dredge a second time in bread crumbs. Set on prepared rack and bake 12 minutes. Serves 5.

Sautéd Shrimp and Mushrooms

1 ½ lbs medium shrimp, shelled and deveined
3 tablespoons soy sauce
2 tablespoons Sherry
3 stalks of celery and leaves
3 scallions
½ lb mushrooms
3 tablespoons olive oil
½ teaspoon seafood seasoning

Combine soy sauce, Sherry, and seasonings. Pour over shrimp and mix, let sit 15 minutes in refrigerator. Slice celery, scallions and mushrooms. Heat frying pan with olive oil on med high, add celery and scallions and sauté for 4 minutes. Add mushrooms and shrimp, sauté until shrimp turns pink 3-5 minutes. Serves 4-5. Great with wild rice or rice pilaf.

Shrimp Soup

1 lb shrimp
3 cans chicken broth
1 potato, diced
1 onion, diced
2 carrots, sliced
½ cup cabbage shredded
1 cup tomato juice

Place broth, carrots, potatoes, and onions in soup pot, bring to boil. Reduce heat, cover and simmer 10 minutes. Add cabbage and tomato juice, simmer 10 minutes. Add shrimp, simmer 4 minutes or until shrimp is done. Makes 6 servings.

For more recipes see my blog A Dash of Salty