This dip is easy to make and is always a big hit at parties and tailgating.  If you have the chance to make it a day ahead the flavor is even better.


1 pound shrimp, uncooked in shells
1 teaspoon salt
1 medium onion, chopped finely
16 oz whipped cream cheese
1 ½ teaspoons Old Bay
1 teaspoon salt
2/3 cup cocktail sauce

Cook shrimp with salt, drain, rinse and remove shells.
Chop shrimp into small pieces.
Combine the other ingredients well and then blend in the shrimp.

Makes 4 cups

The flavors of corn and shrimp go really well together and this is an easy way to use up a left over 1/2 pound of shrimp.   We serve it with hot cornbread and butter!


½ pound shrimp, washed, unshelled
1 15 ¼  ounce can of corn kernels, undrained
1 teaspoon salt
1 tablespoon butter
1 tablespoon oil
1 medium onion, chopped finely
1 teaspoon salt
1 pint heavy cream
1 ½ teaspoons salt
1/8 teaspoon pepper
¼ teaspoon tarragon
1 ½ teaspoons Old Bay seasoning


Drain the can of corn and reserve the liquid in a saucepan.
Add enough water to bring the liquid to 2 cups.
Add the 1st teaspoon of salt and bring to a boil.
Boil the shrimp in this liquid until cooked.
Drain the shrimp and reserve the liquid.
In a stock pot over medium-high heat the butter and oil together.
Add the onion and 1 teaspoon of salt and cook 2-3 minutes.
Add the drained corn kernels and cook 5 more minutes.
Meanwhile, peel the shrimp.
Remove ½ cup of cooked corn/onion and place in a blender.
Add ½  cup of the shrimp and the cream to the blender.  
Blend well.
Cut the remaining shrimp into small pieces.
Add the cut shrimp, blended cream mixture and the reserved liquid           that the shrimp were cooked in to the stock pot.
Add the remaining seasonings.
Continue to cook over medium-high for 10-15 more minutes.


Makes  3 cups

If you like shrimp scampi, or simply if you're a fan of very easy recipes this might be one for you!  There are various versions of this around but here's our version.


20 ounces raw, shelled shrimp
1/4 cup margarine
2 lemons, thinly sliced
1/2 package Italian salad dressing mix

Preheat the oven to 350 degrees.
Put the margarine in a 9"x13" pan.
Place in the heating oven to melt the margarine.
When the margarine has melted remove pan.
Lay out the lemon slices to cover the bottom of the pan.
Evenly top with the shrimp.
Sprinkle the half package of dressing mix evenly over the shrimp.
Bake for 20-25 minutes depending on the size of the shrimp.

Fill this lasagna with shrimp and you'll have an instant family favorite!   The Marsala wine and onions are a sweet complement to our beautiful, tasty American shrimp.



3 cups raw, shelled shrimp cut in halves or thirds
1 16 ounce box lasagna 
1 tablespoon olive oil
2 cups onion, chopped
3 tablespoons margarine
2 cups Marsala wine
4 1/2 cups spaghetti sauce
2 lbs ricotta cheese (soften to room temperature)
4 ½  cups shredded mozzarella cheese
Parmesan cheese to grate when serving

Cook lasagna according to package directions.  
You will only need 9 strips but cook them all since some tear.
Add oil before draining to help from sticking.
Drain lasagna.
Meanwhile heat a skillet to medium-high.
Cook onions in  margarine until soft.  
Stir in sherry or wine and reduce, stirring,  until wine is thickened.  
Cut off  and remove from heat.
In a separate bowl mix the shrimp with 3 cups of spaghetti sauce.
Reserve 1 1/2 cups of spaghetti sauce.
Spread 1/2 cup of the reserved spaghetti sauce in a 9"x13" pan.
Place 3 lasagna strips lengthwise in the pan.
Spread 1/2 of the ricotta cheese on top of the strips.
Top this layer with half of the onion mix from the skillet.
Top this with half of the shrimp-spaghetti sauce mixture.
Top this with 1 1/2 cups of the mozzarella.
Repeat the previous 5 steps.
Top with the last 3 lasagna strips.
Top with the remaining 1 cup of reserved spaghetti sauce.
Top with the remaining mozzarella.
Cover with foil.  
Bake at 375 degrees for 40 minutes.
Remove foil and bake a few minutes more for a bubbly, browned top.

Serve with Parmesan cheese.

Serves 6

Shrimp (“camarones” in Spanish) Relleno provides a little "South of the Border" flavor.   This easy to make Relleno Sauce uses ingredients found in most pantries so give this a whirl and serve over rice or in a tortilla.  

1 pound uncooked shrimp, shelled
cooking oil spray
1 medium onion, diced
1 tablespoon minced garlic
½ teaspoon salt
1/16 teaspoon cinnamon
1 small bay leaf
¾ cups chicken broth
1 can diced tomatoes, un-drained


Heat a skillet over medium-high.
Sauté the onion and garlic until soft.
Add the seasonings, broth and can of diced tomatoes.
Simmer until thickened (about 20 minutes).
Add shrimp and stir until shrimp are cooked (about 5 minutes).

Serves 4

Allow a little prep time for this and divide evenly between skewers.   Suggestion:  6 12" skewers with 6 shrimp each.




36  raw shrimp  (size “36-40 count”), shelled and de-veined
9 slices of bacon cut into 4ths
1 cup BBQ sauce

Wrap each shrimp in a slice of bacon and thread the skewer through     it in such a way as it secures the bacon at each end and around       the shrimp.
Put 6 wrapped shrimp on each skewer.
Heat grill to medium and grill skewers for 8-10 minutes turning frequently.
Brush each skewer with BBQ sauce and cook 4-6 minutes longer. 
(Bacon should be cooked before removing from the grill.)
Note:  A skewer set that has a rack that allows skewers to be turned is helpful.  Otherwise try a sheet of aluminum foil under the skewers.

Makes 36

“Fra Diavalo” literally means “devil brother” and is a popular sauce often used with shrimp.  The “devil” in this case is the peppers.  This is only moderately spicy.  If you like a bolder taste then go ahead and take it up a notch! 

1 ½ cups shrimp, unshelled, uncooked
2 14 ½ ounce cans whole tomatoes
1 medium onion, chopped finely
3 tablespoons minced garlic
3 tablespoons fresh Italian parsley, chopped
1 ½ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon red pepper
1 12” thin pizza crust
½ pound mozzarella, shredded

In a large skillet empty the two cans of tomatoes and their juice.
Slice them into small chunks in the skillet.
Add the onion, garlic, Italian parsley, salt and peppers.
Cook over medium-high stirring occasionally until the sauce is thick.
Add the washed but unshelled shrimp and cook 10-12 minutes longer.
(We cook them in the shells to enhance the flavor)
Cut off the heat and remove the shrimp to remove shells.
Cut the larger shrimp into several small pieces.
Spread the sauce on a store-bought 12” thin pizza crust.
Top with the shrimp and then the mozzarella.
Bake at 450 degrees for 12-14 minutes.

Makes 8 slices

This spread makes a great sandwich and here it is served on cornmeal English muffins.  What better than the two Southern favorites of shrimp and pimento cheese?


8 oz cooked, shelled shrimp, chopped
1/3 cup celery chopped very fine
2 tablespoons onion chopped very fine
1/3 cup pimento cheese spread
4 corn English muffins

Mix the first four ingredients. 
Toast the muffins. 
Divide mixture between the four muffins.

Makes 4 sandwiches

Appetizer time!  This is easy to make, tasty and presents well at a formal gathering.  And it's equally welcome in front of the TV or at tailgating.


1 cup finely chopped boiled shrimp
1 can crescent roll dough
½ teaspoon salt
½ teaspoon Old Bay seasoning
½ cup finely shredded Swiss cheese
½ cup finely shredded sharp Cheddar cheese
½ cup finely chopped onion
½ cup mayonnaise

Open the can of crescent roll dough.
Separate into 4 rectangles, pressing together.
Cut each rectangle into 8 squares.
Lightly grease a cookie sheet.
Bake for 5 minutes at 350 degrees.
Mix all remaining ingredients in a medium bowl.
Use a fork to mash and blend well.
Divide the mixture between the 32 squares.
Bake 8-10 minutes until melted and lightly browned.

Makes 32 

House-Autry flattered me by using my shrimp fritter recipe in their Bicentennial Cookbook.  What an honor!  If you like to fry make a batch of these and eat up!




1 1/3 cups chopped shrimp
2/3 cup House-Autry Hushpuppy Mix with Onion
1 1/3 cups grated sharp cheddar cheese
1 tablespoon Chesapeake Bay seasoning
1/2 cup water
oil for frying

Mix all ingredients.  
Form into 1" balls.
Fry at 350 degrees for 2-3 minutes or until golden brown and cooked through.

Makes about 3 dozen