Zirlotts Boiled Shrimp
Perfect every time. Bring water to boil. Use enough to cover shrimp. You can add crab boil to the water when boiling if you want to, but the best way to season the shrimp is listed below. Add the shrimp and bring back to a rolling boil. Time for 3 minutes, stirring to ensure thorough cooking of shrimp in the middle. When 3 minutes is up, remove shrimp from the hot water and cool down in slushy ice water. This step is important to stop the cooking process. To season shrimp, drain excess water and ice. Sprinkle generously with any combination of the following: Salt, Pepper, Cajun Seasoning, Old Bay, Seafood Seasoning, Cayenne. Or use any seafood seasonings you prefer. Toss to coat. May be refrigerated for a couple of days.
Royal Reds are caught in very deep water ( about 2000 ft). The shrimp are frozen on the boats. The reds are tender and delicate in flavor and are best if boiled or steamed. Cook Royal Red shrimp like this: To boil, bring water to rolling boil, add thawed shrimp, return to rolling boil, time for 2-2 ½ minutes, drain and eat! Good with sweet-n-sour sauce or honey mustard. If you fry Royal Reds, remember: Don’t Over Cook!
Fried Shrimp Variations
Soak shrimp in beaten egg with about 1 cup of milk (buttermilk without the egg may be used) Add seasoning to 2 cups of flour. Dredge the shrimp in flour and drop in hot oil. Cook for about 2 to 3 minutes until shrimp float and are lightly browned. Drain on paper towels. Soft-shell crabs and fish are good cooked this way, too.
Shrimp Puffs- Mix 1 egg, 1 cup flour, and milk to make a thick batter. Dip shrimp in batter and drop in hot oil. Cook til they puff and brown. This works well with small shrimp.
Patricia’s Favorite- Mix 1 cup water with 1/4 cup mustard, soak shrimp in mixture,drain, then place in plastic bag with 1 cup flour and salt and pepper to taste. Shake until shrimp are coated and sift out of flour. Drop in hot oil for about 3 to 4 min. until shrimp float and are lightly browned.
Beer-battered shrimp- Use 1 can beer and a little flour. Not too thick, not too thin. Use a fork to dip shrimp in batter. Deep fry until golden brown.
Easy fried shrimp- Place 1 cup cornmeal in small bowl, season with salt and pepper(cajun seasoning,if desired). Roll shrimp in meal, fry in hot oil until lightly browned, drain on paper towels. Makes good Po’Boys.
Using any variation of fried shrimp, spread toasted split rolls with mayonnaise, fill with shrimp. Top with shredded lettuce and diced tomatoes.
Add shredded cheese to shrimp, place in 350 degree oven for a couple minutes until melted, then top with tartar sauce.
Party size Po’Boy-Use a loaf of french bread, split and place in oven until lightly toasted(about 10-15 minutes), spread insides of loaf with sandwich spread, fill with fried shrimp, top with thinly sliced onion and tomatoes, then shredded lettuce. Replace top and slice diagonally to make serving sizes. Serve immediately. Heated Italian dressing may be used as a dipping sauce. Yum!
Place large chunks of onion, bell pepper, zucchini, and large shrimp(raw, peeled and deveined) in shallow pan. Cover with marinade(italian dressing or any steak marinade). Refrigerate overnight or a couple of hours. Skewer alternately and grill for about 6-8 minutes. Serve immediately.
Peel and de-vein jumbo shrimp. Dip in French dressing and roll in crushed potato chips. Place in baking pan and bake in 350 oven for about 10 minutes. Top with shredded Monterrey Jack cheese, bake another 5 minutes until cheese is well melted. Serve with pasta salad and fresh sliced tomatoes and cucumbers, cheese is optional.
Finely chop 2 or 3 pounds small boiled shrimp. Mix with 1/4 cup each onions, bell pepper, and celery. Add 3 boiled eggs(chopped)2 Tbsp sweet relish, and about 1/2 cup mayonnaise. Stir well and chill until ready to serve. Add cooked spiral pasta noodles if desired.
Use 1 can beer and a little flour. Not too thick, not too thin. Use a fork to dip shrimp in batter. Deep fry until golden brown.
Chunky Shrimp Dip
1 1/2 lbs. shell on shrimp; 4 1/2 cups water; 1/4 cup each of chopped celery and green onions; 2 Tbsp chopped jalapeno peppers; 2 packages cream cheese; 1/2 tsp hot sauce; 1 tbsp mustard; 1/2 cup mayonnaise. Boil shrimp in the water, peel, devein and chop. Mix together shrimp, celery, green onions, jalapeno peppers in a large bowl. Mix cream cheese and remaining ingredients in separate bowl. Add to shrimp and vegetables, stir well. Chill at least 30 minutes. Serve with crackers.
Use 1 package gumbo mix(Zatarains or Tony Chaceres); 1 package onion soup mix; 1 package brown gravy mix; 1 can diced tomatoes; 1 lb. package frozen cut okra; 3 lbs. shrimp; 1 lb. dark or white crabmeat. Put 3 quarts water in large, heavy pot. Add all ingredients. Sprinkle a little salt and pepper in, stir well. Place on high heat, stirring occasionally, until liquid starts to boil. Reduce heat to med/low, let simmer about 30 minutes. It’s better the next day. Serve with crackers.
You can use a whole flounder(cleaned and split) or fillets. Thickly slice onions and put in heavily buttered shallow baking pan. Put fillets on top of onions, top with crabmeat stuffing and bake in 350 degree oven for about 20 minutes, or until fish is white and flaky and topping is browned.
Mix 1 pound white or dark crabmeat with 1 cup crushed cracker crumbs or bread crumbs, 1 egg, 1/4 cup each chopped celery and onion, 2 tsp Old Bay seasoning, 1 tsp salt and pepper. Mix all ingredients well with hands or wooden spoon. Makes enough to stuff one large flounder or 6 to 7 crab cakes.
Mix 1 package softened cream cheese with 1/2 cup mayonnaise and finely chopped onion(1 small). Add a couple of drops hot sauce or horse radish and a dash of salt and pepper. After mixing well, stir in one pound white crabmeat. Serve with your favorite crackers. Variation: use cooked chopped shrimp for crabmeat to make shrimp dip.
Quick & Easy Seafood Supper
Prepare any of the boxed flavored rice meals (chicken, beef, broccoli, etc) and add 1 pound shrimp or 1 pound crab or both, continue to cook, stirring well. You may need to add a little more water. Serve with salad or slaw and a roll.
Saute 1/4 cup each chopped onion and celery until tender in a little butter. Add 1 pint small raw oysters, cook until they sizzle and curl. Sprinkle with salt and pepper. Add 2 cups milk and heat until scalded. Mix 1 tbs cornstarch with a little water to make a paste, add to milk stew and bring just to a boil to thicken. Ladle into soup bowls, sprinkle with parmesan and top with croutons.
Sprinkle salt and pepper into 1 or 2 cups cornmeal(depending on how many oysters you plan to cook. Drain oysters well and dredge in meal. Place in 1 inch heated oil in heavy fry pan. Brown well on each side turning once or twice. Serve with tartar sauce, or ketchup. Best when hot. May also be eaten as a sandwich on a toasted bun.