TheSaltyShrimper
  • Home
  • Photography
  • Recipes
  • Culture
    • Art
    • Songs
    • Video
    • Vintage Images
    • Heritage
  • Events
  • Learn
  • Blog
  • Shop

SHRIMP   BLT

4/18/2014

0 Comments

 
Picture
Shrimp goes perfectly with the classic BLT flavor combo.   Mix up the shrimp, chopped tomatoes and crumbled bacon and serve on bread of your choice with a lettuce leaf.


6 ounces shelled, boiled shrimp
¾ cup chopped grape tomatoes
¼ cup crumbled bacon
½ cup mayonnaise
4 large lettuce leaves
4 croissant rolls

Chop the shrimp coarsely.
Mix the shrimp, tomatoes, bacon and mayonnaise.
Slice each croissant.
Cover each croissant with a lettuce leaf.
Divide the mixture between the four croissants and cover with the top.

Makes 4 sandwiches.


0 Comments

CILANTRO-LIME  SHRIMP  QUESADILLAS

3/7/2014

1 Comment

 
Picture
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




1 Comment

PIMENTO  CHEESE - SHRIMP SALAD

1/10/2014

0 Comments

 
Picture
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

0 Comments

    RECIPES:
    Enjoying fresh (or fresh from the freezer!) shrimp is what it's all about!  Here's some of our favorite ways to cook and serve our bounty!

    Categories

    All
    Appetizers
    Bacon
    Bbq Sauce
    Bourbon
    Breakfast
    Cheese
    Crock Pot
    Dinner
    Dip
    Entre
    Fried
    Fritters
    Grill
    Mexican
    Pizza
    Sandwiches
    Shrimp & Grits
    Shrimp Salad
    Snacks
    Soup

    RSS Feed

    Archives

    December 2018
    November 2017
    January 2015
    December 2014
    November 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Powered by Create your own unique website with customizable templates.