In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, Parmesan cheese, salt, pepper, Worcestershire and Tabasco; stir until well blended. Reduce heat to the lowest setting and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper strips, snow peas and shrimp in another pot in a small amount of boiling water. Cook for about 3 minutes, or until vegetables are just tender and shrimp is cooked. Drain the pasta, mix it with the sauce and divide among four individual serving bowls. Garnish each evenly with hot cooked shrimp, pepper strips, and snow peas; serve immediately.
Shrimp jambalaya recipe, made with shrimp, rice, spices, and tomatoes.
1 c coarse chopped yellow onion
2 md garlic cloves peeled and minced
1 c chopped sweet green pepper
3/4 c finely diced celery
4 tb bacon drippings
3 tb minced parsley
6 oz smoked ham cut in 3/8-in cubes
1 lg bay leaf; crumbled
1/2 ts crumbled leaf thyme
1/4 ts cayenne pepper
1 1/2 ts salt (or to taste)
1 cn tomatoes (1 lb, 14-oz)
1 cn tomato sauce (8 oz)
1 3/4 c cold water
1 3/4 c uncooked converted rice
1 1/2 lb medium shrimp, raw, shelled, deveined
Set a large kettle -- not iron -- over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.
Sprinkle shrimp with garlic powder and a little salt. Wrap each shrimp in a piece of bacon. Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned. Serve with cocktail picks.
Makes about 45 bacon wrapped shrimp appetizers.
Serve this shrimp salad on romaine lettuce with tomato slices or avocado slices.
2 cups cooked shrimp, halved lengthwise and chilled
1 cup thinly sliced celery
1 tablespoon finely minced onion
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and pepper to taste
Romaine lettuce or mixed greens
thinly sliced tomatoes
avocado slices, optional
cherry tomato slices, optional
In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.
2 pounds large shrimp, shelled, devein, leaving tail on
1 cup flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 cup ice water
2 tablespoons vegetable oil
2/3 cup grated coconut
1 1/2 teaspoons curry powder
Shell and devein shrimp, leaving tail intact; dry well. Combine flour, sugar, salt, egg, ice water, and vegetable oil; beat until smooth. Mix together coconut and curry powder. Dip shrimp into batter then into coconut mixture. Fry coconut shrimp in hot fat, about 370° until golden.
Melt butter in a large skillet and sauté onion, garlic, bell pepper, and celery until tender. Add tomatoes, wine, Tabasco, and seasonings. Simmer over low heat, stirring occasionally, for 30 minutes. Add shrimp and cook until shrimp are pink, about 8 to 10 minutes.