Lea Perrins Chilled Shrimp Recipes

CLAM APPETIZER DIP

Steps:

• Drain clams, reserving 1/4 cup of the liquid.
• Mix clams, reserved liquid and remaining ingredients until well blended; cover. Refrigerate several hours or until chilled.
• Serve with cut-up vegetable dippers or potato chips.

EASY SHRIMP CEVICHE

Steps:

• Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
• Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
• Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
• Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

LEA & PERRINS CHILLED SHRIMP

Steps:

• Shell,devien and rinse shrimp, leaving tails intact.
• In a medium saucepan, combine shrimp and Lea & Perrins White Wine Worcestershire Sauce; bring to a boil.
• Reduce heat and simmer until shrimp turn pink, 3-4 minutes.
• Stir in remaining ingredients and chill.
• Drain and serve as a chilled appetizer or salad topper, sprinkled with fresh herbs.

SPICY SHRIMP

Steps:

• Combine first 4 ingredients; toss with shrimp in large bowl until evenly coated.
• Heat oil in large skillet sprayed with cooking spray on medium heat. Add shrimp; cook and stir 3 to 5 min. or just until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
• Add asparagus stems to skillet; cook and stir on medium-low heat 2 min. Stir in chicken broth and Worcestershire sauce; bring to boil on medium-high heat. Simmer until broth is reduced by half. Add asparagus tips; stir. Simmer until most the broth is cooked off. Stir in cream; simmer on medium-low heat until liquid is reduced by half.
• Stir in butter gradually, cooking and stirring on low heat after each addition until butter is completely melted. Return shrimp to skillet; cook just until heated through, stirring frequently.

LEA & PERRINS MARINADE RECIPE - (3.6/5)

Steps:

• Combine all the ingredients together and Reserve ¼ cup marinade; refregerate. Marinate you steaks in refrigerator 3 to 24 hours. Remove steaks:discard marinade. Grill or broil steaks, brushing with reserved marinade until done.

CRAB /SHRIMP DIP OR MOLD

Steps:

• Combine the first eight ingredients in a mixing bowl and blend well.
• IF MOLDING mix the gelatin as instructed above and add to the bowl after microwaving.
• Add 1/2 cup of the crab/shrimp liquid to the bowl and mix.
• Mix in the celery and onions.
• Add the crab/shrimp.
• Refrigerate until well chilled or molded if necessary.
• NOTE*** You can also make this recipe with imitation crab or shrimp but the flavor will not be as strong since you will not be able to add the canning liquid.

LEA AND PERRINS LAMB CHOPS

Steps:

• Mix together the Lea and Perrins Worcestershire Sauce, sherry and ginger and pour into a large zip-lock bag. Add the lamb chops, seal and toss to coat in the marinade. Refrigerate for 10-15 minutes.
• Pan fry the lamb chops in olive oil in a hot frying pan till done to your liking. Or grill under a high heat turning once only.

JUMBO LUMP CRAB CAKE RECIPE RECIPE - (4.3/5)

Steps:

• Sautee green pepper & onion in pan w/ butter. Cook until tender. Add: flour, worcester sauce, Franks hot sauce, & mustard. Mix well. Then add Milk to form your Roux. When Roux bubbles, take off stove and transfer to a small pan to cool in refrigerator. When chilled, spread out roux, add jumbo lump crab meat. Gently fold crabmeat into the roux. NEVER MIX. The idea is to keep the jumbo lump as large as possible when mixing. Form crab mixture into ball. Roll in flour. Dip in egg & milk wash. Roll in PANKO Breadcrumbs. Flash fry in Canola oil @ 375 degrees until golden brown. Drain crabcake on paper towel to get rid of excess oil. Bake in oven @ 450 degrees for 15 minutes. Bon Appetite!! Cocktail Sauce • 6 oz Heinz Ketchup • 2 oz prepared Horseradish • 1/2 juice of fresh lemon Combine all ingredients in bowl. Serve Chilled. Note: Never put sauces on top of the entree. Drizzle sauce on a serving plate or spoon onto plate and place the crabcake on top. Serve and enjoy!!! You can also try a Champagne Mustard Sauce: Champagne Mustard Sauce • 3 oz. Grey Poupon Mustard • 3 oz Hellmans Mayonnaise • 1 oz Lea & Perrins Worcheshire Sauce • 1 oz concentrated Orange Juice • 2 oz prepared Horseradish Combine all ingredients in bowl. Serve Chilled.

LEA & PERRINS FAMOUS SALAD DRESSING

Steps:

• Whisk ingredients until blended.