Shrimp dish?
SHRIMP CURRY
1 lb. cooked shrimp
1 can condensed mushroom soup
1/4 c. seedless raisins
1 lg. onion, finely chopped
2 tbsp. butter
1/4 each tsp. salt and pepper
2 tsp. curry powder
1/4 c. sour cream
dash of tabasco
lemon juice, to season
Sauté the finely chopped onion and 2 tbsp. butter. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste).
Add shrimp, seedless raisins, and heat thoroughly. Season with salt and pepper.
Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.
Serve over hot rice.
HERBED SHRIMP IN GARLIC BUTTER
3 dozen shrimp, de-veined
1 tablespoon salt
1 teaspoon oregano
1 teaspoon thyme
1/2 cup butter
5 cloves garlic, pressed
1 tablespoon fresh parsley, minced
1/4 lb. sliced mushrooms
1/4 cup butter
6 thin orange slices, for garnishing (optional)
green onions, for garnishing (optional)
Shell and de-vein shrimp, leaving tails on. Place shrimp in small bowl with salt, oregano, thyme.
In a separate bowl, cream together butter, garlic and parsley.
In a small skillet, sauté mushrooms in butter. Brush seasoning mixture lightly from shrimp, allowing some to remain. Divide the shrimp among six individual oven proof baking dishes; top with sautéed mushrooms and drizzle with remaining butter from skillet.
Spoon garlic butter mixture (as desired) on top of mushrooms.
Bake at 375°F. for 12 minutes or until done.
Garnish each serving with a thin orange slice, cut through to the center on one side and arranged in a twist over the shrimp. Top with a curl of green onion, if desired.
6 servings.
BAKED STUFFED SHRIMP
Jumbo shrimp (about 2 lb.) or 4 per serving
1 c. bread crumbs
1/2 c. melted butter
2 tsp. parsley flakes
2 tbsp. grated cheese
1/4 tsp. salt
1/4 tsp. pepper
1 sm. can crabmeat (optional)
White wine or sherry to moisten
Rinse shrimp. Remove shell; leave tail. Cut shrimp partway through and remove vein. Mix all ingredients before stuffing. Lay shrimp spread open; stuff on baking sheet (about 1 tsp. per shrimp). Drizzle with melted butter and bake 20 minutes in 450 degree oven.
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Shrimply Delicious Shrimp Salad
INGREDIENTS
1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
1/2 cup chopped onion
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
salt and pepper to taste
DIRECTIONS:
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.