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

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

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

ORANGE-COCKTAIL
1 part orange marmalade
1 part cocktail sauce

TARTAR-LIME
4 parts tartar sauce
1 part lime juice

BBQ-ORANGE-TERIYAKI
2 parts BBQ sauce
2 parts orange marmalade
1 part Teriyaki sauce

Two favorites come together here: tomato pie and shrimp!  Enjoy the bounty of the sea and the garden in this version of the classic tomato pie!


1 cup coarsely chopped uncooked shrimp
1 9" deep dish pie shell, pre-baked 
2 large tomatoes, sliced 1/4" thick
1/2 teaspoon salt
1 large onion, chopped
1 cup mayonnaise
1 cup grated sharp cheddar cheese
flour to sift

Pre-bake the shell at 350 for 5-6 minutes.
Poke a few holes in the bottom with a fork before baking.
Slice tomatoes and let drain on slotted rack or draining board.
Mix salt, onion, mayonnaise, cheese and shrimp.
Spread 1/3 of this mix in the bottom of the pie shell.
Sift flour on both sides of the tomatoes.
Layer half of the tomato slices over the cheese mixture.
Cover with 1/3 of the cheese mixture.  Spread evenly.
Layer the remaining tomatoes on top.
Spread the remaining 1/3 of the cheese mixture on top.
Bake at 375 degrees for 30 minutes.
Let cool completely.

Makes 8 slices

This dip goes great with chips that are big enough to scoop a heaping helping.   Draining the spinach well is key.  If leftovers (not likely) end up watery stir in some grated cheese like mozzarella or Swiss.

1 1/2  pounds raw, unshelled shrimp
1 tablespoon Old Bay seasoning
2 teaspoons salt
8 ounces frozen chopped spinach, thawed
1 cup mayonnaise
16 ounces sour cream
1 package ranch dressing or dip mix


Boil the shrimp in the Old Bay and salt.
Drain, cool, shell and chop finely.
Drain the thawed spinach VERY well, pressing through a sieve.
(you do not need to cook the spinach)
Mix the mayonnaise, sour cream and ranch package.
Stir in the spinach and then shrimp.

Yield 5 cups dip.

Prepare the day before for optimum flavor.  Stir before serving if it's set up overnight.  

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

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

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

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