Sea Island Shrimp Recipes

SEA ISLAND CHARBROILED SHRIMP

Steps:

• Prepare charcoal grill.
• Peel and devein shrimp, rinse and pat dry.
• Thread 5 shrimp onto each of 3 skewers, first pushing sharp end of skewer through large end of shrimp, then through tail.
• Set aside.
• Place bread crumbs on flat plate.
• Combine vegetable oil and melted butter in flat bowl.
• Put one skewer on bread crumbs, pressing lightly, then turn over and press crumbs on other side.
• Dip each side into oil and butter mixture, then place on plate and sprinkle each side with lemon pepper and seasoned salt.
• Repeat with remaining skewers.
• Rub grill rack with oil-soaked paper towel to prevent sticking.
• Grill shrimp about 4 to 5 minutes per side, or until done, basting with remaining butter mixture.
• Serve with lemon wedges.
• Makes 3 skewers, each 220 calories (73.6 percent calories from fat), 18 g fat, 60 mg cholesterol, 550 mg sodium, 9 g carbohydrates, 0 g dietary fiber, 6 g protein.
• Source: Sea Island/Express-News files.

SEA ISLAND SHRIMP

Steps:

• In a large bowl or plastic container, mix all ingredients except shrimp and lemon together well. Add shrimp; stir and mix to coat them well. Marinate 2 to 6 hours in the refrigerator. To serve, remove from refrigerator ½ hour before serving. Stir well and either pour marinade and shrimp into a non-metal serving bowl or serve from the bowl in which it rested. Add thinly sliced lemon on top and sprinkle with more fresh parsley if you wish. Use a long-handled spoon to remove shrimp onto a plate or use toothpicks. It is nice to have melba toast or crackers next to shrimp bowl in case guests would like to put the shrimp on top. More or less of most ingredient does not matter. Add extra tomato juice for more liquid if it doesn't appear to be juicy enough. For large numbers of shrimp, make 2 batches and as you remove shrimp from 1 serving bowl, add shrimp to marinade in kitchen.

ROADSIDE SEAFOOD FRIED SHRIMP

Steps:

• Pour enough oil into a deep fryer or deep, heavy bottomed pot so the shrimp can be submerged completely. Heat the oil to 350 degrees F.
• Meanwhile, whisk the buttermilk, hot sauce, blackened seasoning and eggs in a large bowl. Put the seafood breading in a shallow bowl. Put the shrimp in the buttermilk mixture to evenly coat, then drain. Immediately toss the shrimp in the seafood breading. Remove the shrimp from the breading and gently shake away excess breading. (Using a wide-mesh strainer works best.)
• Carefully fry the shrimp in batches in the hot oil until they float to the top, 1 to 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels.

ORIGINAL SEA ISLAND SHRIMP JR LEAGUE 50 PEOPLE RECIPE - (5/5)

Steps:

• Clean cook shrimp In a large glass bowl layer shrimp, onions,tomatoes,and lemons Mix marinade and pour over bowl. Chill for 8 hours Decorate with parsley Serve with crackersl

SPICY ISLAND SHRIMP

Steps:

• In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

ISLAND SHRIMP AND RICE

Steps:

• Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
• Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
• Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

ISLAND SHRIMP

Steps:

• Clean shrimp, reserving shells.
• Toss shrimp with the lime, salt and pepper. Set aside.
• Heat oil in a saucepan.
• Add the shells. Saute 3 minutes.
• Add water and wine. Bring to a boil.
• Reduce to 1 cup. Strain.
• Boil cassava 20 minutes. Drain.
• Puree with coconut milk. Season.
• Heat oil in a skillet.
• Add garlic, onion and pepper. Saute 5 minutes.
• Add shrimp. Saute 1 minute.
• Add broth. Saute 1 minute.
• Stir in cassava puree. Heat through.

ISLAND SHRIMP SALAD

Steps:

• In a medium bowl, stir together the brown sugar, allspice, garlic powder, black pepper, cayenne, and salt. Whisk in the lime juice, molasses, and 1 teaspoon olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 10 minutes.
• Meanwhile, preheat the broiler. Lightly spray the broiler pan with cooking spray.
• Let the marinade drip off the shrimp. Place the shrimp in a single layer in the broiler pan.
• Broil about 4 inches from the heat for 2 minutes. Turn over and broil for 1 to 2 minutes, or until the shrimp are pink and cooked through.
• Meanwhile, in a salad bowl, gently toss the salad greens, bell pepper, and pineapple.
• In a small bowl, whisk together the vinegar, honey, reserved pineapple juice, and remaining 2 teaspoons oil. Drizzle over the salad greens. Toss to combine. Top with the shrimp.
• (Per Serving)
• Calories: 138
• Total Fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.0g
• Cholesterol: 168mg
• Sodium: 362mg
• Carbohydrates: 13g
• Fiber: 2g
• Sugars: 11g
• Protein: 19g
• Dietary Exchanges
• 1 Carbohydrate
• 3 Very Lean Meat