Plantation Shrimp Recipes

Steps:

• 1. Fry bacon until crisp. Drain. Add bacon grease and salt to water to cook rice. Cook rice according to package directions. In large skillet, melt butter and saute celery and pepper. Sprinkle shrimp with Worcestershire sauce and dredge in flour. Add shrimp to pan and simmer until flour is cooked. Season with salt and pepper. Add cooked rice and mix well. Stir in crumbled bacon. Serves 6 Charleston Receipts Repeats, Junior League of Charleston, South Carolina

Steps:

• Place shrimp in a mixing bowl and stir in oil, lime juice, garlic, salt and pepper. Marinate 15 minutes while you prepare glaze and skewers.
• Place ingredients for glaze in a saucepan, and bring to a boil. Reduce heat to medium, and simmer until thick and syrupy, 4 to 6 minutes.
• Cut swizzle sticks in half widthwise, and cut one end off each piece sharply on diagonal. Resulting skewers should be about 5 inches long and 1/4 inch wide.
• Set up grill for direct grilling, and preheat to high. Using a metal skewer, make two starter holes in each shrimp, one toward head end, one toward tail. Insert a sugar cane skewer through holes. Repeat with remaining shrimp.
• Brush and oil grill grate. Grill shrimp kebabs until cooked, about 2 minutes a side, generously basting with glaze. Serve any remaining glaze as a sauce on the side.

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Steps:

• Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh.
• Preheat oven to 350 degrees F.
• Heat oil in a 9 to 10-inch skillet over medium heat. Add onion and celery and saute until tender. Add mashed mirliton flesh, shrimp (or sausage), 1/2 cup Italian bread crumbs, seasoned salt, and cayenne pepper and stir to combine. Fill mirliton shells with this mixture. Cover with remaining bread crumbs. Bake for 30 minutes or until browned. This can be served as a main dish and it also freezes well.

Steps:

• In a medium bowl, combine the chicken stock, fish sauce, and sugar. Stir until the sugar dissolves.
• Peel the shrimp and slice in half lengthwise. Remove any veins. Wash the shrimp under cold water, pat dry with paper towels, and set aside.
• Clean the shiitake mushrooms with a dry, clean towel or brush. Cut the mushrooms into 1/4-inch slices. Wash the baby bok choy and cut into 1-inch pieces. Set aside to dry.
• Heat a frying pan or wok on high heat until smoking. Pour 1 tablespoon of the oil into the pan. Add the shrimp and cook it until it changes color (20 to 30 seconds). Remove from pan and set aside.
• Without cleaning the pan, add the remaining 2 tablespoons oil. Add the garlic and cook until fragrant, about 10 seconds. Add mushrooms and bok choy and stir-fry until the vegetables are tender, 30 seconds to 1 minute.
• Add the shrimp to the pan and stir-fry for 10 seconds. Then add the rice wine and continue to stir. Add the stir-fry sauce and cook until shrimp is fully cooked, about 15 seconds.
• Remove from heat and serve immediately with steamed rice. Any remaining sauce may be refrigerated for up to 4 days or frozen.

Steps:

• Boil shrimp in water, to cover, with shrimp seasoning just until pink.
• Drain and reserve the shrimp boil water.
• Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
• In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
• Add the onion, olives, and black pepper, to taste, to the rice.
• Then stir in the mayonnaise.
• Add the cooled, dry shrimp last.
• Toss and serve.

Steps:

• 1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.2. Combine the garlic, scallions, ginger, chile, soy sauce, honey, and peanut oil in a large bowl and whisk to mix. Add the shrimp, tossing to coat. Cover and let marinate, in the refrigerator, for 1 hour.3. Preheat the grill to high.4. While the shrimp marinates, prepare the sugarcane skewers. Peel the piece of sugarcane, using a sharp knife, then cut crosswise into 3-inch sections. Cut each section into 8 lengthwise strips, each about 1/4 inch wide (this will make 24 strips in all). Cut one end off each strip at an angle to make a sharp point. Set aside while you prepare the glaze.5. Combine the 1/3 cup rum, the tomato paste, sugar, honey, vinegar, Worcestershire sauce, Tabasco, allspice, and cloves in a small, heavy saucepan and bring to a boil over medium-high heat, stirring until blended and the sugar is melted. Reduce the heat to medium and simmer to a syrupy glaze, 3 to 5 minutes. Remove from the heat, stir in the remaining 1 tablespoon rum, and taste for seasoning, adding salt and pepper as necessary.6. Remove the shrimp from the bowl and make a "starter" hole through the center of each with a metal skewer, since the sugarcane strips are not stiff enough. Thread the shrimp on the cane strips, starting with the pointed end, 1 shrimp to each.7. When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.8. Transfer the shrimp to serving plates or a platter and serve immediately.Serves 6 to 8 as an appetizer, 4 as an entrée