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

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

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

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.  

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

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

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