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

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.

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

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

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

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

Whether it’s called “Lowcountry Boil” or named after another locale, most boils have the same traditional ingredients.   And don't forget - the more shrimp the better!


4-5 pounds of shrimp, uncooked, unshelled
4 tablespoons Old Bay seasoning
1 tablespoon salt
2 pounds small red potatoes, washed
1 ½ pounds smoked sausage
1 package 24 frozen mini corn ears, thawed


Fill a large stock pot with at least 6 quarts of water.
Add the Old Bay and salt and bring to a boil.
Meanwhile quarter the potatoes.
When the water boils cook the potatoes for about 20 minutes.
(until they are mostly but not completely cooked.)
Meanwhile slice the sausage into 1 1/2" - 2" slices.
Lower the heat to a simmer and add the sausage and corn.
Cook for 10 more minutes.
Add the shrimp and cook about 5 more minutes.
(or until shrimp are done.)


Serves 10