Dicing the ingredients well will help these patties form easier and stay together.  Remember you are forming cakes not making a stew!  Combining the ingredients thoroughly will help too!

1 pound shrimp, shelled, finely diced
1 7.5 ounce package cornbread mix
½ cup celery, finely diced
1/3 cup onion, finely diced
2 teaspoons Old Bay seasoning
1 teaspoon salt
¼ cup mayonnaise
1 whole egg
1 additional egg’s white
cooking oil spray

Cook the cornbread according to directions in a 8” pan.
Turn out cornbread and let cool to reduce moisture.
In a large bowl crumble the cornbread well by hand or fork.
Add the diced celery, onion and shrimp to the cornbread.
Stir together, mashing with a fork.
Add the seasonings and mayonnaise and mix well.
Separately mix the eggs and then add, mixing well.
Heat a skillet to medium-high.
Spray with oil.
Form patties using 1/3 cup of the mixture.
Cook 5-6 minutes.
Spray w/ oil before turning for 3-4 minutes more.

Makes 12

Whether it’s called “Lowcountry Boil” or named after another locale, most boils have the same traditional ingredients.   And don't forget - the more shrimp the better!


4-5 pounds of shrimp, uncooked, unshelled
4 tablespoons Old Bay seasoning
1 tablespoon salt
2 pounds small red potatoes, washed
1 ½ pounds smoked sausage
1 package 24 frozen mini corn ears, thawed


Fill a large stock pot with at least 6 quarts of water.
Add the Old Bay and salt and bring to a boil.
Meanwhile quarter the potatoes.
When the water boils cook the potatoes for about 20 minutes.
(until they are mostly but not completely cooked.)
Meanwhile slice the sausage into 1 1/2" - 2" slices.
Lower the heat to a simmer and add the sausage and corn.
Cook for 10 more minutes.
Add the shrimp and cook about 5 more minutes.
(or until shrimp are done.)


Serves 10

Wrapping egg rolls is easy to do and the directions are often on the wrapper packages (or you can google).   Look in the produce section for the wrappers.   We baked ours for less fat and less fuss.

1 ½ lbs shelled shrimp, cooked, chopped
1 16 oz package tri-color slaw
½ cup teriyaki sauce
1 teaspoon salt
2 teaspoons garlic powder
1 package 20 egg roll wrappers
Cooking oil spray

Chop any big pieces in slaw package.
Heat skillet over medium-high.
Spray skillet generously with cooking oil.
Add slaw mix and stir, cooking until soft (10-12 minutes).
Add teriyaki sauce and cook until sauce mostly absorbed.
Add shrimp and stir, cooking until shrimp are done.
Strain if necessary so that mixture is not soggy for wrappers.
Spray a cookie sheet with oil.
Roll egg rolls using approx 2 heaping tablespoons of mixture per roll.
Place the egg rolls on the cookie sheet and spray tops with oil.
Cook at 400 degrees for 10 minutes.
Turn over and cook for 4-5 minutes longer or until desired crispness.

Serve with a sauce of your choice.

Makes 20

Eggs Benedict is a classic breakfast of poached eggs served over English muffins with Hollandaise sauce.   This includes directions for the sauce or you can use a store bought sauce. This is a great recipe for using up smaller                                                      shrimp.

1 ½ cups shelled, cooked small shrimp2 whole English muffins
4 whole eggs
1 teaspoon vinegar
1 stick butter
2 egg yolks
¼ teaspoon salt
½ lemon

Poach the four eggs.  Poaching involves bringing water to an almost-boil in a skillet then adding a teaspoon of vinegar before gently adding each egg.  Have each egg already cracked into a cup or small bowl and ease it into the water.  With a spoon gather the whites around each egg yolk, cut off the heat, cover and let cook 4-5 minutes.  Remove with a slotted spoon to a plate to drain off excess water.

Meanwhile toast the 2 muffins.

AND meanwhile make the Hollandaise sauce.
     Gently melt the butter in a small pot so as not to sizzle or burn.
     In a blender blend the two yolks and salt on a low speed.
     Have the juice of half a lemon squeezed and ready.
     Pour the melted butter  into the blender while on low speed. 
     Immediately add the lemon juice.
     Blend thoroughly for a minute and let set up a little.

Divide the shrimps into four equal servings.

ASSEMBLE:
Top ½ a muffin with almost all of its share of shrimp.  Top with an egg, then the remaining share of its shrimp and drizzle with a share of the Hollandaise sauce.

Makes 4, serves 2

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