Shrimp Ramekins Recipes

Steps:

• Put the shrimp in a large pan with enough water to cover; bring to a boil.
• Remove from heat and let stand for 1 minute.
• Drain into a collander, peel, and devein; set aside.
• Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.
• In a medium saucepan, melt 6 tablespoons butter over moderate heat.
• Add in the flour; whisk constantly for about 2 minutes or until very smooth.
• Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.
• Season to taste with salt and pepper, whisk and remove from heat.
• Butter six to eight 4-oz. ramekins; set aside.
• In a skillet, melt the remaining 2 tablespoons butter over medium heat.
• Add in the scallions; stir/saute 1 minute.
• Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.
• Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).
• Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture.
• Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350° oven for about 10 minutes or until golden.

Steps:

• In a small saucepan over medium heat melt the butter and then whisk in the flour.
• Quickly whisk in the milk and cook, whisking until thickened.
• Add chives, shrimp,sherry, salt and cayenne.
• Spoon into buttered ramekins or baking shells.
• Sprinkle top with wheat germ and cheese.
• Bake at 350 degrees for 15 minutes.
• Can be done ahead and refrigerated till ready to pop in the oven.

Steps:

• Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
• In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
• Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.

Steps:

• Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
• Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
• Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.

Steps:

• Preheat oven to 375°F with rack in middle.
• Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.) Transfer to a rack to cool.
• Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan. Arrange 2 shrimp, with tails up and facing each other, in each ramekin. Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes. Serve with toasts.