4   ounces peeled cooked shrimp
12   eggs, boiled and halved
1/4  cup mayonnaise
  2   tablespoons Dijon mustard
1/4  teaspoon salt
1/4  teaspoon Old Bay
Optional:  paprika for garnishing
 
Boil 7 oz  shrimp with salt & Old Bay.   Cool & peel.
  (will yield the 4 oz needed)
Slice eggs lengthwise. 
Remove the egg yolks and set half of them in a bowl.
Reserve the remaining yolks for some other use.
Set the egg white portions on a serving plate.
Dice the shrimp into small pieces.
Blend ingredients well with a fork.
Garnish with paprika if desired.
 
Yield:  24 portions 

6  ounces cooked shrimp, shelled
1  12 ounce jar roasted red peppers, drained
4  ounce cream cheese, softened
1  tablespoon minced garlic
2  teaspoons balsamic vinegar
1  teaspoon salt
 
Combine all ingredients in a small food processor
 
Yield: 2 cups

1 pound small shrimp
1 tablespoon salt
1 tablespoon Old Bay Seasoning
1 16 ounce box bow tie pasta
½ medium onion, diced small
1 cup sweet grape tomatoes, chopped
5-6 chives, diced
¼ cup Catalina salad dressing
¾ cup mayonnaise
1 teaspoon salt
 

Cook the shrimp in boiling water with the salt and Old Bay
Set aside the cooked shrimp reserving the water
Cook the pasta in the same water then drain
Peel and chop the shrimp
Mix all ingredients
 
Serves 8-10

1 pound shelled medium shrimp, uncooked
12 ounce can evaporated milk
1 1/4 cup milk
4 eggs, beaten
2 teaspoons Old Bay seasoning
2 teaspoons salt
1/4 teaspoon black pepper
1 pound box elbow macaroni, cooked
4 cups + 1 cup grated sharp cheddar cheese

Grease a full sized crock pot well
Mix the milks, eggs and seasoning in a large bowl
Stir in the cooked macaroni and 4 cups of cheese
Pour into the crock pot and cook on high for 1 1/2 hours
Stir in the shrimp and top with remaining cheese
Lower heat to low and cook for 30 more minutes

1 pound shrimp, uncooked, shelled
2 tablespoons celery salt
4 ounces vodka
1 cup grape tomatoes, quartered
12 stuffed olives, halved
1 cup chopped artichoke hearts
¼ cup VERY finely chopped celery
3 cups cooked small pasta shapes
6 ounces canned tomato sauce
1 teaspoon Tobasco sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
½ teaspoon horseradish sauce
1 teaspoon celery salt
 
Celery stalk ends to cut as spoons

 

Cook shrimp in 2 tablespoons of celery salt and drain
While warm place in container with vodka
When cooled slightly, cover and marinate overnight
Drain, reserving 2 ounces of marinade
Cut shrimp into bite size pieces
Toss shrimp with tomatoes, olives, artichokes, celery and pasta
In a bowl mix reserved marinade, tomato sauce and the remaining          seasonings 
Add to shrimp mixture and stir well

Serve in glasses or small bowls with individual celery “spoons” cut from stalk ends


Yield:  12 cups

1.5 pounds shrimp, shelled
3 tablespoons olive oil
2 onions, chopped finely
6 cloves garlic, minced
3 stalks celery, chopped finely
2 cups celery stalk leaves, chopped
1 green pepper, chopped finely
3 teaspoons salt
28 ounce can crushed tomatoes
2 cups water
2 bay leaves
12 ounces duck breasts, cubed
6 cups cooked rice

 

Heat oil over medium-high
Cook onion, garlic, celery and pepper with salt until soft 
Add tomatoes, water and bay leaves 
Lower heat and let simmer 15 minutes
Add duck and cook 10-12 minutes
Add shrimp and cook until shrimp cooked
Stir in rice
 

Yield: 15 cups

 

1.5 pounds shrimp, shelled, chopped coarsely
6 large potatoes, washed
2 tablespoons olive oil
Kosher salt
2 tablespoons margarine
2 tablespoons olive oil
1 large onion, chopped finely
6 large garlic cloves, minced
2 teaspoons salt
1 teaspoon Old Bay seasoning
6 ounces heavy cream
8 ounces shredded Swiss cheese
1 tablespoon flour
2 tablespoons milk
2/3 cup cracker crumbs
1 cup shredded cheddar cheese

Slice potatoes long ways into 12 boats
Turn skin side up and brush with olive oil
Sprinkle with Kosher salt
Wrap each boat in tin foil
Bake at 400 degrees for 45 minutes
Meanwhile heat the margarine and olive oil over medium in a pan
Cook the onion and garlic until soft
Add the salt, Old Bay and cream
Add the shrimp and cook until pink
Add the Swiss cheese and stir until melted
In a small bowl mix the flour and milk until smooth
Turn up the heat to med-high to low simmer
Stir in the flour mixture
Let thicken and set aside
When the potatoes are done remove and let cool enough to handle
Unwrap and scoop out about 2/3 of each boat
(Save for another purpose… mash?)
Place the 12 boats in a baking dish
Divide the shrimp mixture between the 12 boats
(about 1/3 cup each)
Top with cracker crumbs and shredded cheddar
Bake at 350 degrees for 20 minutes
Let cool slightly and set up before serving

Makes 12

8  ounces whipped or soft cream cheese, room temperature 
1/4 cup mayonnaise 
2 teaspoons hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup blue cheese crumbles
8  ounces cooked, peeled shrimp, chopped

Blend the first 5 ingredients well.
Stir in the blue cheese and mix.
Stir in the shrimp and mix well.

Makes 3 cups

Coconut rum, ginger and lime give this dish a tropical flavor.  Due to the need to marinate plan ahead!




2  pounds medium shrimp, shelled
2  mini bottles of coconut rum
2  tablespoons minced garlic
1/2 teaspoon ground ginger
2  tablespoons olive oil
3  limes
18 bamboo skewers 

Mix the rum, garlic, ginger and oil in a bowl.
Add shrimp and cover.
Marinate at least 4 hours or up to overnight.
Slice limes very thinly and then slice "rounds" into halves (semicircles).
Thread 6 shrimp per skewer.
Thread shrimp "straddling" lime piece as pictured.
Grill over a low flame until cooked.

Serves 6

This easy to fix filling for tacos or "scoops" takes very little time and is a fun, easy recipe that even the kids can handle.  Top with cheese, lettuce, sour cream or any other of your favorite toppings.  

1 pound raw, shelled, shrimp
1  16 ounce jar salsa


Chop shrimp coarsely.
Heat salsa in a skillet over medium/high.
Add the shrimp when it starts to sizzle.
Stir while cooking until done 

Makes 3 cups filling