Drunken Shrimp

4 12 ounce cans beer

1 large onion, quartered

1 cup lemon juice

2 tsp celery salt

2 sprigs cilantro

2 tsp salt

2 bay leaves

1 tsp thyme

1 tsp basil

6 whole cloves

dash ground pepper

dash ground cumin

2 pounds shrimp, unshelled

1 cup seafood cocktail sauce -or- 3/4 cup melted butter

toothpicks for use in dipping

Combine beer, onion, lemon juice and spices in large saucepan. Bring to boil. Reduce heat and simmer, covered for ten minutes. Drop shrimp into stock and bring to boil. Reduce heat again and simmer three to five minutes, or until shrimp are pink. Remove shrimp from stock and allow to cool briefly. To eat shrimp, hot or chilled, simply shell and dip in cocktail sauce or melted butter as desired.

Shrimp Tacos

2 pounds cooked, deveined shrimp

4 tbsp butter

2 cloves garlic, minced

2 serrano or jalape–o chiles, minced (hot)

1 tbsp fresh Mexican lime juice

1 cup salsa fresca

1 cup salsa verde

toppings: shredded cabbage, cilantro, tomatoes, onions, grated cheese

Heat all ingredients in medium sized saucepan. Heat tortillas in the oven or microwave until hot and pliable. Fold and fill in the same way as you would fried tacos. If your tacos seem inclined to fall apart, try using two tortillas for double the strength. Serve immediately, with a variety of condiments. Yum! Yum!

Shrimp Scampi

Yield: 6 servings

2 lb Shrimp, cooked, tails on

1/2 lb Butter, melted

1 Lemon, sliced

1 ts Dijon mustard

Chopped parsley

1 ts Worcestershire sauce

4 Cloves garlic, pressed

1/2 ts Chili powder

2 tb White wine

Paprika, Salt, Pepper

Combine all above ingredients except shrimp, set aside. Place on jelly roll pan: shrimp Pour sauce over shrimp and let stand at least 24 hours in refrigerator. When ready to serve, bake at 350 for 20 minutes, basting often. Place under broiler for a minute or two until tails turn brown.

Somebody's got to catch the shrimp!

Cajun Shrimp Tacos

Yield: 8 Servings

CHILI SOUR CREAM 2 c Sour cream 2 ts Chili powder 1/2 ts Cayenne pepper

SALSA 3/4 lb Tomatillos,* husks removed, -rinsed, quartered (about 3 -cups) 1/2 c Coarsely chopped unpeeled -green apple (such as Granny -Smith) 2 tb Coarsely chopped fresh basil 2 tb Coarsely chopped fresh mint

SHRIMP 1 1/2 ts Chili powder 1 1/2 ts Paprika 2 lb Uncooked medium shrimp, -peeled, deveined 2 tb Olive oil 1 tb Minced garlic 16 Purchased taco shells 1 lg Bunch watercress, trimmed 2 Avocados, peeled, pitted, -cubed *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

For Sour Cream: Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)

For Salsa: Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)

For Shrimp: Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sautŽ until fragrant, about 1 minute. Add shrimp; sautŽ until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl. Preheat oven to 350¡F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.

Snappy Shrimp

2-3 cloves Florida garlic, minced

1 teaspoon salt *

cup butter or margarine

2 teaspoons sherry

1 pound Florida shrimp, peeled, deveined

1 tablespoon grated Parmesan cheese

Sourdough bread or rolls

1 teaspoon dried chives

In a medium skillet, sautŽ garlic in butter until tender. Add shrimp and chives and sautŽ 2 to 3 minutes, stirring constantly, until shrimp is no longer translucent in the center. Add salt and sherry; stir. Sprinkle Parmesan cheese over shrimp mixture. Serve warm with bread.

Yield: 3 - 4 entrees or 6 appetizer servings

Confucian Dishes Crystral Prawn Rings

Materials: 500g prawns 200g cucumbers

Preparations

1.Rinse the prawns. Rinse the cucumbers, cut into rings, make a small hole in the middle of each ring, slip a ring onto each prawn tail.

2.Pass the prawns through 8-fold heated oil, drain off the oil.

3.Heat sesame oil to 5-fold hot, season with white pepper, drop in minced ginger, cooking wine, soup stock, salt and prawns, stir-fry.

Shrimp Fried Rice

2 eggs

2 Tbsp water

2 Tbsp vegetable oil

3 green onions and tops, chopped

3 cups cold, cooked rice

1/4 lb. cooked baby shrimp

3 Tbsp soy sauce

1.Blend eggs and water; set aside.

2.Heat oil in hot wok or large skillet over medium heat. Add green onions and stir-fry for 30 seconds. Add egg mixture; scramble. Stir in cooked rice, gently separating grains.

3.Add shrimp and soy sauce; cook, stirring, until thoroughly heated. Makes 6 servings.

Cajun Shrimp

14 large unpeeled shrimp

6 Tablespoons cold unsalted butter

1-1/2 teaspoons ground black pepper

1-1/2 teaspoons cracked black pepper

1 teaspoon Creole seasoning

3 tablespoons Worcestershire sauce

1 teaspoon chopped garlic

Juice of one lemon

Hot French bread

Preheat the oven to 450 degrees. Place the shrimp, 3 Tbsp of the butter, the seasonings, and garlic in a saute' pan or oven proof skillet large enough to hold the shrimp in only one layer. Place shrimp in oven for about 2 minutes. Remove and turn the shrimp over and return for another 2-3 minutes. Remove the shrimp and now place on the stove on medium heat. Add the lemon juice and the remaining 3 Tbsp of butter, 1 Tbsp at a time. Serve in a bowl with the French bread for the dipping. Cajun or Creole seasonings 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1 tablespoon dried thyme 1 tablespoon ground pepper 1 tablespoon dried oregano 2-1/2 tablespoon paprika 1 tablespoon onion powder Blend all the ingredients in a bowl. Makes 2/3 of a cup. Can be stored in a sealed container.

Where the shrimp reside. (Just so you know, I don't want any confused messages on the message board.)