Florida Shrimp Recipes

Steps:

• In preparation, zest the lime and cut it in half. Set aside for later.
• In a large saucepan over medium high heat, drizzle enough olive oil to lightly cover the surface of your saucepan.
• Add the garlic powder, creole seasoning, and lime zest. Then add shrimp. Cook until pink.
• Serve immediately with remaining lime halves squeezed over the top.

Steps:

• Arrange shrimp in 1 layer in a shallow baking dish.
• In a small sauce pan, melt the butter.
• Add the lemon juice, garlic sauce, red pepper and salt.
• Pour mixture evenly over the shrimp, reserving 2 tablespoons.
• Add remaining butter mix to the cracker crumbs and mix well.
• Sprinkle crumbs over the shrimp.
• Bake at 450 degrees for 8-10 minutes until browned.

Steps:

• Add salt to a saucepan of water and bring to a boil.
• Add the pasta and 1 tablespoon olive oil and cook until tender, but still firm to the bite.
• Drain and return to the pan.
• Add 2 tablespoons of butter to the pasta. Cover and shake the pan, keep warm.
• Melt the remaining butter in a sauté pan over medium high heat.
• Sauté the fennel for 3-4 minutes or until tender.
• Stir in the mushrooms and sauté for another 2 minutes, add in the shrimp, then remove the pan from the heat.
• Stir in the cayenne pepper and Béchamel sauce to the shrimp mixture.
• Pour macaroni into a greased baking dish and pour shrimp mixture over pasta and stir together.
• Sprinkle top with Parmesan cheese over the mixture and arrange the tomato slices around the edge.
• Brush the tomatoes with remaining olive oil and sprinkle basil over the top.
• Bake in a preheated oven at 350 degrees for 30 minutes or until golden brown.
• Béchamel sauce:.
• In a medium saucepan, heat the butter over medium heat until melted.
• Add the flour and stir until smooth.
• Cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
• Meanwhile, heat the milk in a separate pan until just about to boil.
• Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
• Bring to a boil and cook 10 minutes, stirring constantly, then remove from heat.
• Season with salt and nutmeg, and set aside until ready to use.

Steps:

• Shell and devein the shrimp. Wash and drain.
• In a large heavy skillet, melt butter and add olive oil. Saute garlic 30 seconds; add wine and A1. Add tarragon, basil, and celery salt, grinding between fingers.
• Turn heat to high, and when sauce is bubbling add shrimp. Turn after three minutes and cook until no longer clear, usually two minutes or less. Remove individual pieces as they are done. DO NOT OVERCOOK.
• Add a fair amount of salt and pepper. Serve over rice or pasta.