Cinco de Mayo Shrimp Cocktail
Cinco de Mayo is on Saturday, May 5, 2012 - 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
Instructions
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.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/05/03/cinco-de-mayo-shrimp-cocktail-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Louisiana Shrimp Kabobs – Get in the Spirit for the New Orleans Jazz Festival
The New Orleans Jazz & Heritage Festival is April 27 – May 6, 2012. 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.
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
Ingredients
- 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
Instructions
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.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/04/25/louisiana-shrimp-kabobs-get-in-the-spirit-for-the-new-orleans-jazz-festival/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Beer Grilled Shrimp
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.
Ingredients
- 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
Instructions
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 each side.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/12/13/beer-grilled-shrimp/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Cajun Redfish Recipe – Sauted Redfish with Shrimp
Spicy Sauted Redfish with Shrimp in lots of Butter ... you won't be disappointed with this recipe from the Gulf coast of Louisiana.
Ingredients
- 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
Instructions
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.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/08/cajun-redfish-recipe-sauted-redfish-with-shrimp/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
