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Full Online Book HomeLearning KitchenAppetizers - Seafood Dad' Steamed Shrimp
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Appetizers - Seafood Dad' Steamed Shrimp Post by :Vondre_Whaley Category :Learning Kitchen Author :Unknown Date :November 2011 Read :979

Click below to download : Appetizers - Seafood Dad' Steamed Shrimp (Format : PDF)

Appetizers - Seafood Dad' Steamed Shrimp

3/4 cup white vinegar
1/2 cup water
1-1/2 teaspoons salt
1-1/2 teaspoons celery seed
1 tablespoon dry mustard
2 tablespoons Old Bay seafood seasoning
1/4 teaspoon ground black pepper
5 pounds large shrimp, shells on
Cocktail sauce (recipe below)

Place first seven ingredients into a pot which is large enough to hold shrimp and bring to boil.

Stir in half of shrimp.

Cook, stirring constantly, just until all shrimp have turned pink.

Remove quickly with slotted spoon to platter.

Repeat with remaining shrimp.

Serve with cocktail sauce.

Eat hot or cold or any temperature in between.

Cocktail Sauce

1 cup ketchup
1 cup chili sauce
2 teaspoons lemon juice
2 teaspoons sugar
Horseradish, to taste

Combine all ingredients. Serve with shrimp.
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Fire and Ice Shrimp 1 1/2 lb. raw shrimp (size 30-35 per lb.), unpeeled 1 tsp. crushed red chili pepper, or to taste 1/2 cup rice vinegar 1 Tbl. peeled and coarsely chopped fresh ginger 3 cloves garlic 2 tsp. sugar 1 tsp. salt 1 small onion, thinly sliced 2 green onions, thinly sliced Soak crushed pepper in vinegar for 30 minutes. Meanwhile, bring 3 qt. water to a boil in a large pot. Add shrimp and cook 3-4 minutes or until they turn color. Do not overcook. Cooking time will vary, depending on whether or not the shrimp are frozen.

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2 cups all-purpose flour 1 teaspoon salt 1 cup margarine Cold water Preheat oven to 375.Mix flour and salt in a bowl. Cut margarine into flour mixture with a fork. Slowly add cold water to make dough. Place dough on floured board and roll out until thin. Cut into circles and place in tart pan. Bake for about 15 min or until golden brown. Do not turn off oven.Filling:1/2 cup margarine 2 tablespoons flour 2 tablespoons garlic 2 cups chopped shallots 2 tablespoons dried parsley flakes Salt and red pepper 1/2 cup water 2 lbs. lump crabmeat Preheat oven to 375.In