Category Archives: Starters and Breads

Bacon Wrapped Shrimp

Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest

1 – 1 1/2 lb Extra Large Shrimp (cleaned, shelled, deveined)
1 pkg Bacon
1 Jalapeno – sliced into thin strips lengthwise
Cheese 1/8 inch thick 2 inch long

Prepare each shrimp by placing a small slice of jalapeno and cheese in the middle, wrap each with a half of piece of bacon (or enough to cover shrimp) and secure with a toothpick. These can be made up in advanced and stored in frig for 1 day.

Heat charcoal or gas grill to 350 and grill shrimp until bacon is cooked.
or
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 a Chipotle Sauce

Boiled Spicy Shrimp

Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest

1 lb Shrimp – (I leave the shells on for flavor) Just have extra napkins ready.
2 qrts Water
1 Lemon – sliced
2 tsp Creole Seasoning
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt
1/4 tsp Hot Chili Flakes – (can be omitted)
1 tsp Black Peppercorns
2 Bay Leaves
1 tsp Worcestershire Sauce
1/2 tsp Sriracha Sauce – if you like spicy

Heat water in a large stick pot, add all other ingredients except shrimp and boil to bring the flavor together about 5 minutes. Add shrimp, reduce heat and simmer until shrimp turn pink in color, about 5 minutes. Do Not overcook, they might get tough. Immediately remove shrimp and cool in refrigerator. I like the spices to remain on my shrimp so I don’t ice water cool them.

Serve with your favorite hot or cocktail sauce.

Coconut Shrimp

This is written for an appetizer but can be increased for a main course, add additional 1/2 pound large shrimp.

1 lb Large Raw Shrimp ( I use large size 20-30 count per pound), clean, peel and devein shrimp.
1 1/4 C Shredded Coconut
1/2 C White Flour
1/4 tps Salt
3 Eggs
3 C Frying Oil
Sauce:
1 C Plain Yogurt
1 1/2 T Curry Powder
1 tsp Sugar

Heat oil to 350 degrees in deep fryer or large pot.
Mix flour and salt, set aside. Beat eggs until foamy.
Place cleaned shrimp in egg, then four, egg again then coconut. (Important to double egg for crispyness). Place in hot fryer and fry until golden and crispy brown. Drain on a paper towel.

Mix yogurt sauce and serve with hot shrimp.