Alaskan Razor Clams, Alaskan Spot Shrimp, Reindeer Sausage over Fettuccine, as cooked by Chef Robert Kinneen at the 2009 Great American Seafood Cook-off. Chef Kinneen currently is Chef at Orso Restaurant in Anchorage, Alaska.

2 pounds raw pasta, cooked just short of "al dente"
2 pounds cleaned Alaskan razor clams-rough chopped, reserve any juice
24 Alaskan spot prawns, approx 1 pound
1 pound reindeer sausage, cut into large dice
¼ ounce red pepper flake
4 ounces garlic slivers
8 ounces white wine
1 pint vegetable broth
1 ounce butter
½ bunch Italian parsley, chopped fine
Salt and pepper, to taste

In a large Sauté, over medium heat add the sausage, let render.  When browned, add garlic and red pepper flake, stir, wait 30 seconds.  Add shrimp, and clams, deglaze with wine.  Reduce by half, add broth, and warm the shrimp and broth through.  Finish with butter and parsley, salt and pepper to taste.  Add the reserved pasta and mix.  Bring up to heat and serve.

Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family dinner. Serves 4–6.

4 stalks fresh lemongrass
1/4 cup fresh-squeezed lime juice
1/4 cup tamari soy sauce
1/4 cup sesame oil
1 1/2 lbs (24) jumbo shrimp, peeled with tails left on
2 TB toasted sesame seeds (optional)
Peel any dry, brownish leaves from the lemongrass. Cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes. Whisk lime juice, tamari and sesame oil together. Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp. Marinate 20 minutes. Grill over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds (optional) and serve.
 
Recipe Courtesy of Whole Foods Market®

This recipe is best when using large shrimp. Shrimp are classed by size depending on how many shrimp it takes to make a pound. Here are the size categories:

Shrimp per pound:

10 shrimp or less = Colossal
11 to 15 = Jumbo
16 to 20 = Extra-large
21 to 30 = Large
31 to 35 = Medium
36 to 45 = Small

12 slices bacon
12 shrimp, peeled and deveined
1 bell pepper, sliced  into 12 long, thin strips

Cook bacon until almost done. Don’t overcook; bacon must be limp so it can be wrapped around shrimp.  Secure one strip of pepper to shrimp by wrapping with bacon and securing with wooden toothpick. Grill over medium heat for 2 minutes per side. Feeds two.

If you like shrimp don’t miss the 37th Annual National Shrimp Festival in Gulf Shores, Orange Beach and Fort Morgan. This year’s Alabama Shrimp Festival will take place Thursday, October 9, through Sunday, October 12, 2008.

Rita Shrimp Skewers

1/4 C. Triple Sec
1/4 C. Tequila
1 t of red pepper flakes
1 t. grated lime rind
1/4 C. fresh lime juice
2 t. cumin
1/2 t. salt
1/8 t. cayenne
3 garlic cloves, minced
1 lb. shrimp, deveined (tails on)

Mix first 8 ingredients in a shallow dish. Marinade shrimp for one hour.

Place on skewers and grill until pink and cooked through.

The smoke of a grill brings out the taste of shrimp. This zesty marinade adds more flavor. One pound of shrimp will feed four to six people.

South Texas Fiesta Grilled Shrimp Recipe

3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
1 tablespoon of lemongrass
2 garlic cloves, minced
2 shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil
1 cucumber, halved and seeded
4 carrots, peeled
1 head red leaf lettuce
2 tablespoons finely chopped cilantro

Combine the lime juice, ginger, garlic, shallots, lemongrass, cilantro, salt, black pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated.

Thread the shrimp on short wooden skewers (4-6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.

Meanwhile, shred the cucumber and carrots using the shredding blade of a food processor. Place in a medium mixing bowl. Add enough of the remaining marinade to moisten the vegetables; reserve the rest for dipping.

When ready to serve, prepare the barbecue for medium high heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.

Arrange the red leaf lettuce on a 12 inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the vegetables and let guests help themselves, using small plates. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the vegetable mixture, and then the shrimp, removed from skewers and arranged in a circle.

Garnish with the chopped cilantro. Remaining marinade can be used for dipping.
 

Shrimp are sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on.

Gulf Coast Grilled Shrimp Recipe 

2 1/2 pounds jumbo shrimp
1/4 cup olive oil
1 tablespoon of lemongrass
1/4 cup chopped cilantro
1/2 shallot, diced
3 tablespoons lemon juice
1 teaspoon dried basil
1 clove garlic, minced
1/2 teaspoon salt

Peel and de-vein shrimp and place in a resealable plastic bag. Mix remaining ingredients together and pour mixture pour over shrimp. Seal bag and allow to marinate for 2-4 hours. Preheat grill for medium-high heat.

Remove shrimp for bag and discard marinade. Place shrimp of grill and allow to cook for 3 minutes on each side. Remove from heat and serve.

Beer and Shrimp, two great tastes that go great together. Grilling shrimp takes a little practice. Try using skewers to make them easier to handle. Don’t cook them too long, or they will be rubbery.

2 lb peeled, deviened shrimp
1 can of beer
2 tb chives, chopped
2 tb parsley, chopped
2 garlic cloves, minced
1 ts sea salt
2 ts black pepper
 

Mix all ingredients in large bowl. Cover and refrigerate 3 hours. Remove shrimp and grill shrimp over medium heat, 1 minute per side. Brush once with marinade on eah side. Serves 4.

Spicy Sauted Redfish with Shrimp in lots of Butter … you won’t be disappointed with this recipe from the Gulf coast of Louisiana.

1 cup Shrimp Stock
1 cup White Wine
1/2 cup Worcestershire Sauce
1 tbl. Fresh Thyme Leaves
1 tbl. Chopped Shallots
2 Bay Leaves
2 tsp. Creole Seasoning
2 Lemons, sliced
1/4 cup Heavy Cream
1 lb. Butter, cubed
2 tsp. Black Pepper, cracked
Salt to taste
Seasoned Flour
8 oz. Fillet of Redfish
3 Jumbo Shrimp, peeled with tail on

Bring all ingredients except butter and cream to a boil in saucepan. Reduce by 3/4 and add heavy cream and reduce by 1/2. Slowly stir in cold cubes of butter over low heat, stirring constantly. Dredge fillet of redfish in seasoned flour and sauté for 3 minutes on each side. Remove redfish and sauté shrimp.

Add a little Mexico to your Shrimp Cocktail for Cinco de Mayo!

INGREDIENTS:
2 pounds boiled shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup chopped onion
1/4 cup chopped cilantro
8 oz Spicy V8
4 oz clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
2 teaspoons hot sauce
1/4 cup horseradish
1/2 teaspoon sea salt
1 ripe avocado – peeled, pitted and chopped

DIRECTIONS
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in V8 and clam juice cocktail, ketchup, lime juice, hot sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 hours.

The second half of the New Orleans Jazz Festival is this weekend – May 1-4, 2008.  These Spicy Shrimp Kabobs will get you ready for the great food at the festival.  A hint for grillers – soak the wooden skewers in water for about 20 minutes prior to using.

Jimmy Buffett and the Coral Reefer Band will be playing from 5:30 to 7:00 pm Click here for New Orleans Jazz Festival schedule at their website www.nojazzfest.com

Louisiana Shrimp Kabobs – Get in the Spirit for the New Orlenas Jazz Festival

1 1/2 tablespoons paprika ground
2 teaspoons ground thyme
2 teaspoons oregano leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon black pepper coarsely ground
3/4 teaspoon table salt
1/4 teaspoon ground cayenne pepper
1 lb shrimp raw large cleaned
1 tablespoon extra virgin olive oil

Soak sixteen wooden skewers in water for 20 minutes before grilling or broiling to prevent burning.

Prepare the Cajun Rub by mixing all the ingredients except shrimp and olive oil in a small bowl stirring well.

Place the shrimp in a large bowl and sprinkle with the rub. Drizzle with the olive oil. Toss to mix and set aside for 15-30 minutes.

Thread 4 shrimp onto each skewer by bending each shrimp so that the ends of the shrimp are nearly touching. Insert the skewer right above the tail so that it skewers the shrimp twice.

Grill the kabobs turning occasionally over medium heat for about 6 minutes until the shrimp turn pink and are cooked through. If broiling broil the skewers turning occasionally under a preheated brewer for 6 minutes.