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

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

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.

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