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Shrimpy Caesar
SHRIMPY CAESAR THE TAMPA TRIBUNE
1 lb. sm/med shrimp,
shelled, & deveined
1 dozen shrimp
1 sm. clove garlic, minced
½ cup olive oil
2 med heads romaine lettuce,
torn up, chilled
½ teaspoon salt
Freshly grd. pepper
1 egg, coddled
Juice of 2 lemons
1 T. Worcestershire
sauce
6 anchovy fillets,
optional
1 cup croutons
1/3 c. grated Parm-
esan cheese
In a sauce pan, cook shrimp in 1½ cups water un-
til just pink; drain.
Card 1 Back:
Add garlic to oil; let stand several hours.
In a large salad bowl, toss romaine with
garlic, oil, salt, and pepper. Break coddled
egg into middle of the salad. Squeeze or pour
lemon juice over romaine. Add Worcestershire
sauce and anchovies; toss well. Add croutons
and cheese; toss lightly with shrimp.
Makes 8 servings.
NOTE: To coddle egg, cook 1 minute gently
boiling water.
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# Shrimpy Caesar
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 1 lb. small/medium shrimp, shelled and deveined
- 1 dozen shrimp
- 1 small clove garlic, minced
- 1/2 cup olive oil
- 2 medium heads romaine lettuce, torn up, chilled
- 1/2 tsp salt
- Freshly ground pepper
- 1 egg, coddled
- Juice of 2 lemons
- 1 Tbsp Worcestershire sauce
- 6 anchovy fillets, optional
- 1 cup croutons
- 1/3 cup grated Parmesan cheese
## Instructions
1. In a saucepan, cook shrimp in 1 1/2 cups water until just pink; drain.
2. Add garlic to oil; let stand several hours.
3. In a large salad bowl, toss romaine with garlic, oil, salt, and pepper.
4. Break coddled egg into the middle of the salad.
5. Squeeze or pour lemon juice over the romaine.
6. Add Worcestershire sauce and anchovies; toss well.
7. Add croutons and cheese; toss lightly with shrimp.
**NOTE:** To coddle egg, cook 1 minute in gently boiling water. -
Smothered Shrimp
SMOTHERED SHRIMP FLORIDA SEAFOOD
FLORIDA DEPARTMENT OF NATURAL RESOURCES
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 lb. medium shrimp, peeled and deveined, fresh/
frozen
1 lg. Spanish onion, coarsely chopped
1 green pepper, seeded/coarsely chopped
1 cup margarine
1 can (8 Oz.) tomato sauce
1 can (10 3/4 oz.) condensed cr. of celery soup
1 tablespoon lemon juice
1/8 teaspoon Worcestershire sauce
Card 1 Back:
1/8 tsp. cayenne pepper
3 cups cooked yellow rice
Thaw shrimp if frozen. Melt margarine in a 10"
fry pan over medium heat. Saute onions & green
pepper until tender. Add tomato sauce and cook
until mixture bubbles. Add soup, lemon juice,
garlic juice, Worcestershire sauce, and cayenne.
Simmer 5-6 minutes, stirring occasionally.
Add shrimp and cook for 10-12 minutes. Serve
over rice.
Makes 6 servings.
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# Smothered Shrimp
*Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 lb. medium shrimp, peeled and deveined, fresh or frozen
- 1 large Spanish onion, coarsely chopped
- 1 green pepper, seeded and coarsely chopped
- 1 cup margarine
- 1 can (8 oz.) tomato sauce
- 1 can (10 3/4 oz.) condensed cream of celery soup
- 1 Tbsp lemon juice
- 1/8 tsp Worcestershire sauce
- 1/8 tsp cayenne pepper
- 3 cups cooked yellow rice
## Instructions
1. Thaw shrimp if frozen.
2. Melt margarine in a 10" fry pan over medium heat.
3. Sauté onions and green pepper until tender.
4. Add tomato sauce and cook until mixture bubbles.
5. Add soup, lemon juice, garlic juice, Worcestershire sauce, and cayenne.
6. Simmer 5–6 minutes, stirring occasionally.
7. Add shrimp and cook for 10–12 minutes.
8. Serve over rice. -
Shrimp Crepes
SHRIMP CREPES
1 package (10 ounces) frozen
chopped spinach
3 tablespoons butter or margarine
⅓ cup flour
1½ cups milk
½ cup dry sherry
2 tablespoons lemon juice
1 tablespoon tomato paste
2 teaspoons snipped dried chives
1 teaspoon seasoned salt
¼ teaspoon nutmeg
⅛ teaspoon pepper
12 ounces small, cooked and shelled
shrimp
6 baked (7-inch) crepes
½ cup sliced natural almonds,
toasted
Cook spinach as package directs; drain
and squeeze out excess liquid. Set aside.
In 2-quart saucepan over medium heat,
melt butter; stir in flour. Cook 1 minute.
Gradually whisk in milk, sherry, lemon
juice and tomato paste. Add chives, salt,
nutmeg and pepper. Cook and stir about 5
minutes until smooth and thickened. Re-
move ⅔ cup; set aside. Stir spinach and
shrimp into larger portion of the sauce.
Reduce heat and cook until hot through,
stirring often.
On lightly buttered baking sheet, spoon
½ cup hot spinach mixture across center
of each crepe. Fold sides over to enclose
filling. Heat in 375-degree oven about 10
(over)
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minutes until edges of crepes begin to
curl.
Meanwhile, heat reserved sauce, mix-
ing in small amount of milk to thin, if
needed. With large spatula transfer crepes
to individual heated serving plates; pour
sauce over center of each. Sprinkle with
almonds and garnish with parsley sprigs.
Serve immediately. Makes 6 filled crepes.
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# Shrimp Crepes
*Makes 6 filled crepes*
## Ingredients
- 1 package (10 ounces) frozen chopped spinach
- 3 Tbsp butter or margarine
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 cup dry sherry
- 2 Tbsp lemon juice
- 1 Tbsp tomato paste
- 2 tsp snipped dried chives
- 1 tsp seasoned salt
- 1/4 tsp nutmeg
- 1/8 tsp pepper
- 12 ounces small, cooked and shelled shrimp
- 6 baked (7-inch) crepes
- 1/2 cup sliced natural almonds, toasted
## Instructions
1. Cook spinach as package directs; drain and squeeze out excess liquid. Set aside.
2. In a 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute.
3. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened.
4. Remove 2/3 cup of sauce; set aside. Stir spinach and shrimp into the larger portion of the sauce. Reduce heat and cook until hot through, stirring often.
5. On a lightly buttered baking sheet, spoon 1/2 cup hot spinach mixture across the center of each crepe. Fold sides over to enclose filling.
6. Heat in a 375°F oven about 10 minutes until edges of crepes begin to curl.
7. Meanwhile, heat the reserved sauce, mixing in a small amount of milk to thin, if needed.
8. With a large spatula, transfer crepes to individual heated serving plates; pour sauce over center of each.
9. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. -
Bouillabaisse
Bouillabaisse
2 Tbs. Butter in pan -
can tomatoes sml Italian)
& crab meat -
shrimp -
lobster meat -
let it simmer
stir in 1 cup sour cream add
a little sherry - mix well serve mt Bg
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# Bouillabaisse (American Creamed Seafood)
## Ingredients
- 2 Tbsp butter
- 1 can small Italian tomatoes (14-15 oz)
- 1 can crab meat (6 oz), drained
- 1/2 lb shrimp, peeled and deveined
- 1 cup lobster meat, roughly chopped (see Editor's Notes)
- 1 cup sour cream
- 2-3 Tbsp dry sherry, or to taste
- Salt and pepper to taste
## Instructions
1. Melt butter in a large, heavy pan over medium heat.
2. Add canned tomatoes, breaking up any large pieces, and stir to combine with butter.
3. Add crab meat, shrimp, and lobster meat.
4. Reduce heat to low and simmer gently until seafood is heated through and shrimp are cooked, approximately 8-10 minutes. Do not boil.
5. Stir in sour cream gradually until fully incorporated and sauce is smooth.
6. Add sherry to taste and mix well.
7. Serve immediately in bowls. -
Bacon Appetizers
Bacon. - Appetizers.
Chutney or pickled peaches. roll in bacon
slices. Broil them slowly so to be crisp.
they make a place for themselves on the
appetizing tray.
Pickled onions - Stuffed olives - pink shrimp -
for centers -
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# Bacon Appetizers
## Ingredients
- Chutney or pickled peaches
- Bacon slices
- Pickled onions
- Stuffed olives
- Pink shrimp
## Instructions
1. Roll chutney or pickled peaches in bacon slices.
2. Broil them slowly so as to be crisp.
3. They make a place for themselves on the appetizing tray.
4. Serve alongside pickled onions, stuffed olives, and pink shrimp as centers. -
Salad / Bread
Salad
1 cup macaroni
(before cooked)
large can shrimp
Cucumber cut
in large pieces
green or red pepper
mrs. Alice Neal.
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Maid
1 egg well beaten
1 1/4 c. milk of scalded
take 1/4 c. dissolve
1 yeast cake
2 tablespoon butter
1 tablespoon sugar
3 1/2 cups flour
1 teaspoon salt
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# Salad
*From Mrs. Alice Neal*
## Ingredients
- 1 cup macaroni (before cooked)
- 1 large can shrimp
- Cucumber, cut in large pieces
- Green or red pepper
## Ingredients
- 1 egg, well beaten
- 1 1/4 cup milk, scalded
- 1/4 cup (to dissolve yeast)
- 1 yeast cake
- 2 Tbsp butter
- 1 Tbsp sugar
- 3 1/2 cups flour
- 1 tsp salt -
Seafood Fettucini
Seafood Fettucini
1 pkg fettucini noodles
Pkg of salad shrimp or crab
Pkg of broccolli chopped & cooked
Sauce: 8oz cream cheese diced
4oz whipping cream
1 cube butter or margerine (melted)
1/2 c water (maybe more)
Dash of sherry & garlic to taste
In pan combine butter, cream cheese, whipping cream,
water & sherry, garlic. Stir & Simmer until cream cheese
is melted. Combine cooked & drained noodles, drained
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broccolli & shrimp
Pour sauce over noodle & mix all together –
Sprinkle with monterey jack cheese & parmesan
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# Seafood Fettucini
## Ingredients
- 1 pkg fettucini noodles (1 lb)
- 8 oz salad shrimp or crab
- 8 oz broccoli, chopped & cooked
## Sauce
- 8 oz cream cheese, diced
- 4 oz whipping cream
- 1 cube butter or margarine, melted
- 1/2 cup water (maybe more)
- Dash of sherry
- Garlic to taste
## Toppings
- Monterey Jack cheese
- Parmesan cheese
## Instructions
1. In a pan combine butter, cream cheese, whipping cream, water, sherry, and garlic.
2. Stir and simmer until cream cheese is melted.
3. Combine cooked and drained noodles, drained broccoli, and shrimp.
4. Pour sauce over noodles and mix all together.
5. Sprinkle with Monterey Jack cheese and Parmesan. -
Fried Rice & Shrimp
FRIED RICE & SHRIMP
in 1 one pan boil water for long grain rice.
Add rice to water & cook till just done -
(if you pinch rice is still little hard) drain &
rinse rice if want - I don't. Put back on stove
with lid on pan on high flame & shake like
popcorn for few min. Turn off - keep
covered & let cool
2nd pan has (frozen) shrimp or chicken or turkey simmer-
ing in butter. & long green onion diced completely -
even use the green portion when cooked, beat eggs add
3rd pan have on hot fire with about 3 vegetable oil
oil hot. Whip real fast & hard for couple seconds!
eggs & couple drops of water in a bowl with
a fork. Pour into hot oil and egg will
foam up and fry. Turn over. when
cooked on both sides place on plate &
cut in small squares Cook up 6 or 7
eggs - 1 at a time in this way & cut on
plate in small squares.
In 2nd pan which contains meat butter
onions - Put the cooked rice & reheat
pouring soy sauce on top mixing well.
Put small squares of egg on top of mixture & mix.
Place parsley on top & salt & pepper.
Serve with more soy sauce
ingredients
1/2 bag rice to 2 small bags of shrimp & about
a dozen eggs.
long green garden onions & parsley
makes alot - serves about 10.
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# Fried Rice & Shrimp
## Ingredients
- Long grain rice (1/2 bag)
- 2 small bags frozen shrimp (or chicken or turkey)
- Butter
- Long green garden onions, diced completely (including green portion)
- About 3 Tbsp vegetable oil
- About a dozen eggs
- Couple drops of water
- Soy sauce
- Fresh parsley
- Salt and pepper
## Instructions
1. In one pan, boil water for long grain rice. Add rice to water and cook till just done. If you pinch rice and it is still a little hard, drain and rinse rice if desired. Put back on stove with lid on pan on high flame and shake like popcorn for a few minutes. Turn off — keep covered and let cool.
2. In a 2nd pan, simmer frozen shrimp (or chicken or turkey) in butter with long green onions, diced completely — even use the green portion. When cooked, set aside.
3. In a 3rd pan, heat about 3 Tbsp vegetable oil until very hot. Whip real fast and hard for a couple seconds — beat eggs with a couple drops of water in a bowl with a fork. Pour into hot oil and the egg will foam up and fry. Turn over. When cooked on both sides, place on a plate and cut into small squares. Cook 6 or 7 eggs, 1 at a time in this way, and cut on plate into small squares.
4. In the 2nd pan which contains the meat, butter, and onions, add the cooked rice and reheat, pouring soy sauce on top and mixing well.
5. Put the small egg squares on top of the mixture and mix.
6. Place parsley on top and season with salt and pepper.
7. Serve with more soy sauce.
> Makes a lot — serves about 10.