Everything except the shrimp goes in the blender making prep and cleanup a breeze.  And using whole shrimp makes it eat like a meal.  Mix, bake, enjoy!  


1 pound shelled whole shrimp
4 eggs
1 ¼ cup half n half
¼ cup flour
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
1 teaspoon Old Bay seasoning
8 ounces Swiss cheese
1 medium onion, cut into 8ths
2 deep dish pie shells

Put all but the onions and shrimp in a blender.
Mix well on high.
Add onions, blend briefly.
Divide the shrimp between the two pie shells.
(If they are especially large shrimp you may want to cut in half.)
Divide the blended mixture between the shells.
Bake at 375 degrees for 45-50 minutes.
Let cool completely before slicing.

Yield:  2 quiches or 16 slices

A tribute to Ireland, this dish uses traditional Irish foods including, of course, shrimp.  Or as they are called in the Emerald Isle – prawns!  So... "Erin Go Bragh" or, "Long Live Ireland".

1 pound cleaned, shelled shrimp
1 head cabbage
2 ½ pounds small potatoes
12-15 whole cloves garlic, peeled
4 medium onions
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
Cooking oil spray


Chop cabbage into small wedges.
Wash, but don’t peel potatoes and cut into quarters.
Peel onions and cut into 8ths.
Mix all ingredients except shrimp in a large bowl.
Toss until everything is coated with oil.
Spray crock pot with oil.
Put mixture into the crock pot.
Cook on high for 3½ - 4 hours or until the potatoes are almost done.
Add shrimp, stir and cook 20 more minutes.

Serves:  6

Fresh is best – when it comes to shrimp and also with your herbs when possible.  Check your produce section for fresh cilantro and if you like a bold taste try poblano peppers in place of standard green peppers.

1 pound shrimp, shelled
cooking oil spray
1 medium onion, chopped finely
1 medium green pepper, chopped finely
5 garlic cloves, minced
3 tablespoons fresh chopped cilantro
¾ teaspoon salt
½ teaspoon cumin
1   4-4.5 ounce package long grain wild rice mix
3 tablespoons lime juice  
2 ½ cups finely shredded Colby / Monterey Jack cheese
10 8” tortillas

Heat a skillet to medium-high.
Spray with oil and cook the onion, pepper and garlic until soft.
Meanwhile chop the shrimp coarsely.
Leave the vegetables in the skillet.
Add the cilantro, salt and cumin.
Discard any seasoning mix that came with the wild rice.
Cook the wild rice according to the directions in the same skillet.
When almost all of the liquid is absorbed add the shrimp.
Cook until the shrimp are done.
Stir in the lime juice.

Assemble the quesadillas:
Spread 2/3 cup of the cooked mixture on each of 5 tortillas.
Top each with ½ cup cheese, spread evenly.
Top with a tortilla.

Cook in a quesadilla maker or one at a time in a skillet.
For a skillet: heat to medium-high.
Spray with oil.
Cook for 5-6 minutes or until starting to brown.
Turn carefully with spatulas or tongs.
Cook for 5-6 more minutes or until starting to brown.
Cut into each quesadilla into 6 wedges.
(Kitchen scissors are great for this!)

Makes 30 wedges