Mary Franks Solar Cooked Shrimp Recipes

BLOODY MARY SHRIMP COCKTAIL

Steps:

• Mix together the ketchup, horseradish, Worcestershire sauce, soy sauce, vodka and lemon zest and juice. Season with salt and pepper.
• Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery. Place a celery stalk with leaves into each glass.

MARK'S SHRIMP

Steps:

• Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
• Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
• Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
• Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES

Steps:

• Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
• Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
• Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.

SAUTEED BLOODY MARY SHRIMP

Steps:

• Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
• Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
• Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

FROZEN BLOODY MARY SHRIMP COCKTAIL

Steps:

• Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.
• Poach the shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.
• Make the dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.
• Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil

FRANK'S SPICY SHRIMP SCAMPI

Steps:

• Start rice accordingly to package directions.
• Get a medium sized frying pan.
• Melt butter over medium-high heat.
• Add parsley and onions.
• Saute until onions are tender.
• Add lemon juice and garlic; stir.
• Continue to saute approximately another 5 minutes.
• Add shrimp, salt and cayenne pepper, stir to mix well.
• Saute until shrimp are opaque and turn pinkish, about 5 minutes.
• DO NOT OVERCOOK.