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

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

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

Ceviche is “cooking” seafood with the acidity in lemon (or lime) juice.  The resulting flavor is similar to pickling.  Of course the shrimp can always be lightly boiled, if preferred, and then the recipe followed.

2 pounds shrimp, de-headed & shelled
3 onions, sliced thinly
1 cup white wine vinegar
½ cup olive oil
6 tablespoons lemon juice
2 tablespoons salt
2 tablespoons sugar
1 tablespoon celery seed
pepper
½ cup corn kernels
2 tablespoons pimentos
2 heads lettuce

Spread the shrimp in a 9”x13” pan.
Cover with the sliced onions.
Mix all but the last three remaining ingredients.
Pour over the shrimp.
The vinegar, salt and lemon juice cooks the shrimp.  
Cover and chill 24 hours for small shrimp, 36 hours for larger ones.
Remove onions. 
Place ½ cup of onions in a blender. 
Reserve the remaining for topping the salad.
Add 1 cup of the shrimp’s marinade to the blender and process.
Remove to a mixing bowl and add the corn and pimentos.
Share 2 heads Romaine Lettuce between 6 plates.
Top with shrimp and corn-pimento dressing.

Serves 6

This ranch mix and oil coating allows grilling perfection.  Cook the potatoes skewers first and longer and then your shrimp and tomatoes. This is a complete and tasty meal for those who love to grill.

16 ounces shelled, de-headed shrimp
3 tablespoons olive oil
1 1 ounce package ranch dressing mix
12 ounces red potatoes, cut into small chunks
24 grape tomatoes
2 large red onions cut into chunks
20 bamboo skewers


In a large bowl mix the dressing mix and oil.
Toss the potatoes, tomatoes and shrimp well. 
Do not toss the onion chunks (they will all fall apart).
Prepare 8 potato skewers alternating potatoes and onions.
Prepare 12 shrimp skewers dividing the shrimp and tomatoes.
Heat the grill to medium-low.
Cook the potato skewers on tin-foil, turning, until potatoes are cooked.
Lower the heat to low and cook the shrimp skewers about 10 minutes, turning, until the shrimp are cooked.

Serves 4

Teriyaki in this orange-coconut sauce gives an Asian twist to this recipe that we serve over rice. Garnish with some shredded coconut and enjoy!


1 ½ pounds shrimp, unshelled
12 ounces orange marmalade
1 tablespoon teriyaki sauce
1 tablespoon cornstarch
7 ounces shredded coconut 


Peel and clean the shrimp.
Heat a large skillet to medium high.
Add marmalade and teriyaki sauce.
Stir and heat until bubbling.
Add shrimp and stir until mostly cooked.
Mix the cornstarch and 3 tablespoons of liquid taken from skillet.
Stir well in a small bowl with the back of a spoon until smooth.
Add to the skillet and stir and cook until a thick sauce forms.
Stir in 4 ounces of the shredded coconut.
Serve over rice and top servings with the remaining coconut.


Serves 4

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