Easy Shrimp Recipes

Fried Shrimp Batter

• 1 cup flour
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 egg
• 1 cup ice water
• 2 Tblsp salad oil

Put all in a bowl and blend until smooth. Dry shrimp, dip in batter and deep fry in medium hot oil. Drain.

Shrimp de Jonghe

• 1 cup melted butter
• 2 cloves garlic, minced
• 1/3 cup chopped parsley
• 1/2 teaspoon paprika
• Dash cayenne pepper
• 2 hard cooked eggs, whites and yolks separated
• 2/3 cooking sherry
• 2 cups soft bread crumbs
• 5 to 6 cups cleaned, cooked shrimp
• Chopped Parsley

Mix butter, garlic, parsley, paprika, pepper, finely chopped egg white, and sherry. Add the bread crumbs and toss. Place shrimp in an 11x7x1 1/2 inch baking dish. Spoon butter mixture over top. Bake at 325 for 25 minutes. Garnish with parsley and grated egg yolks.Makes 8 servings
Recipe from a 1974 cookbook

Blender Shrimp Spread

• 1 cup cooked shrimp, cleaned
• 1/2 cup mayonaise
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 1 thin slice of onion
• 2 tablespoons lemon juice
• 1 tablespoon horseradish
• 1/4 tsp salt
• dash of Tabasco

Put all ingredients in the blender. Cover. Press button 7 for 30 seconds, stopping to use spatula when needed, or use flash button to loosten mixture from blades if necessary.
Recipe from a 1970 cookbook

Shrimp Butter Spread

• 1 can mini shrimp
• 8 oz cream cheese
• 1 tsp. garlic powder
• 1 stick butter
• 1 tsp. onion powder

Chop shrimp fine in blender. Melt cheese and butter in microwave until it blends smoothly. Add shrimp, garlic and onion and whisk until well blended. Pour in shallow dish and chill. Serve at room temperature on crackers or veggies.
Recipe from a 1981 Indiana Church Cookbook

Shrimp Spread

• 8 oz package cream cheese, softened
• 1 can small shrimp, drained
• 1 bottle shrimp sauce

Spread softened cream cheese on a plate. Cover with the sauce. Chill. Sprinkle shrimp on top. Garnish with crackers and serve.
Recipe from a Special Olympics Cookbook pg 7

Shrimp Creole

• 2 tbsp. olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 3/4 cup chopped green pepper
• 1 tsp dried basil leaves
• 1/2 tsp thyme
• 1 small garlic clove, crushed
• 1/2 cup chicken broth
• 28 oz can tomatoes
• 8 oz can tomato sauce
• 1 tsp sugar
• 2 lb. large shrimp, peeled

In glass bowl, combine oil and onion. Cook on high 7 minutes, until onion is tender. Stir in celery and green pepper. Cover; cook on high 5 minutes, until vegetables are tender.

Stir in 1 tsp. salt, 1/2 tsp pepper, the thyme, basil, garlic, and broth. Cover; cook on high 5 minutes, stirring once. Stir in tomatoes, tomato sauce, and sugar. Cover; cook on high 5 minutes, stirring once, until boiling. Stir in shrimp. Cover; let stand 10 minutes, until shrimp are just firm. Makes 6 servings.

Shrimp Stuffed Mushroom Caps

• 6 oz softened cream cheese
• 1 can broken shrimp, drained (rinse in cold water for a fresher taste)
• 1 small white onion minced
• 1/2 tsp. sea salt
• dash of Worchestershire sauce
• dash of cocktail sauce

Blend ingredients together and stuff into large mushroom caps. Yields about 2 cups.

Shrimp Appetizers

• 1-8oz pkg. cream cheese softened
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1-7oz can shrimp
• 1 jar seafood sauce
• 1 cup grated cheese

Spread cream cheese evenly on a large plate. Sprinkle onion and pepper over cream cheese. Top with drained shrimp. Cover with seafood sauce. Cover with grated cheese. Serve with crackers.
Recipe from a 1998 Platte SD Hospital recipebook