Country Recipe Magazine Recipe For Hand Recipe For Shrimp

SHRIMP AND BACON PIZZA RECIPE

Steps:

• Preheat oven to 500F.
• Cook bacon over medium-high heat until about half cooked. Bacon will finish cooking on the pizza in the oven. Remove and drain on paper toweling.
• Pat shrimp dry with paper toweling and then in a medium size bowl mix together the shrimp with 2 tablespoons of olive oil, garlic powder, onion, salt, and pepper.
• Grease a 12-inch pizza pan and spread the crust over the pan, sprinkle the mozzarella cheese evenly over the top, and then spread the shrimp mixture over the top of the cheese followed by the bacon.
• Bake for 12 - 13 minutes, until the crust, is browned, and the shrimp is done.
• Cool for 10 minutes and serve hot.

NEW ORLEANS-STYLE SHRIMP AND RICE

Steps:

• Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
• Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
• Sprinkle shrimp with parsley, and serve over rice.

LOWCOUNTRY SHRIMP BOIL

Steps:

• Combine tomato juice, bay leaves, lemons, orange, Old Bay, salt, potatoes, and 2 gallons water in a large pot with a perforated basket; bring to a boil. Cook until potatoes are almost tender, 5 to 7 minutes.
• Add corn and sausage. Cook until corn is tender, 4 to 6 minutes. Reduce to a simmer. Add shrimp and cook until bright pink and tails curl up, 3 to 5 minutes. Carefully lift basket from pot, being mindful that residual boiling water drips out.
• Transfer to a newspaper-lined table or a large serving platter. Sprinkle with parsley and additional Old Bay. Serve with Burnt Lemon Aïoli and Cubanelle Pepper Butter alongside.

GARLIC ROASTED SHRIMP AND POTATOES

Steps:

• Preheat oven to 425 degrees F (218 degrees C)
• Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
• In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
• Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
• Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
• In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
• Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
• Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!