Creole Shrimp Cocktail Sauce
Crab Crepes With Shrimp Sauce
Shrimp In Wine Sauce
Shrimp Scampi
Baked Shrimp Scampi
Scampi Saute
Shrimp Scampi Anne


Request From:
I'm looking for easy sauces to serve over cooked shrimp. The fewer
ingredients in the sauce the better.
Thanks
Bill


Creole Shrimp Cocktail Sauce

juice of half a lemon
1 cup tomato juice
2 Tbsp Worcestershire sauce
1 Tbsp pepper sauce
1/2 cup celery, finely chopped
2 Tbsp horseradish, grated

Combine all ingredients and serve over shrimp in cocktail glasses.
Serve with crisp crackers and lettuce salad if desired.




Crab Crepes With Shrimp Sauce

Crepes:

1/2 cup milk
1 egg
1/2 cup sifted flour
1/4 tsp. salt
Filling:

1 cup (6 oz.) frozen crab meat, thawed and flaked
1/2 cup thinly sliced celery
1 tbsp. thinly sliced green onions
1/4 cup salad dressing
2 tbsp. diced pimento
1 tsp. curry powder
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
Sauce:

1 can condensed shrimp soup
1/2 cup milk
1/2 cup tiny cooked shrimp (optional)
1 tsp. lemon juice
To make crepes: Combine milk, egg, flour, and salt; beat until smooth. Use
crepe maker or fry crepes, one at a time, in lightly greased 6 or 7 inch
skillet, using 3 tablespoonfuls batter for each crepe. Pour batter into
skillet; tilt pan quickly so that batter will cover bottom of pan. Cook
until lightly browned on both sides, turning once. Stack and keep warm while
preparing filling.

To make filling: Combine crab meat, celery, onion, salad dressing, pimento,
curry powder, lemon juice, and Worcestershire sauce; mix carefully. Spread
an equal amount of filling over each crepe; roll up. Arrange filled crepes
on heat-proof platter. Cover with aluminum foil, crimping foil to edges of
platter. Bake at 350 degrees about 15 minutes or until well heated. prepare
sauce while crepes are heating.

To make sauce: Combine soup, milk, shrimp, and lemon juice. Warm to serving
temperature over low heat, stirring constantly.

To serve: Uncover platter and pour sauce over crepes.




Shrimp In Wine Sauce

1/4 cup olive oil
1 block butter
3 cloves garlic, minced
2 med. onions, sliced thin
1 tbsp. Worcestershire sauce
1 tsp. hot sauce
3 lbs. raw peeled shrimp (leave tail tips)
Salt, pepper, cayenne pepper
Sauterne Wine

Heat oil and butter; add onions and garlic, saute until clear. Add
Worcestershire sauce and hot sauce. Layer shrimp in baking pan, season with
salt and pepper, pour sauce over seasoned shrimp. Cover with sauterne wine.
Bake 40 minutes at 350 degrees, then place in broiler to brown. Serve hot
with French bread.




Shrimp Scampi

Cuisine : "Italian"
Recipe By : James T. Ehler
Serving Size : 1

1 1/2 Tablespoons olive oil
7 each shrimp 16/20 -- peeled & deveined
flour -- as needed
1 1/2 fluid ounces white wine
1 pinch salt and white pepper
1/2 teaspoon lemon juice
1 1/2 ounces garlic butter in several chunks or slices
1 teaspoon parsley -- chopped


Heat saute pan and add olive oil...
Dust shrimp with flour, shake off excess, put shrimp in saute pan.
Saute until half done, add white wine and saute seasoning.
Add lemon juice, garlic butter & parsley, remove from heat.
Swirl to make sauce. Serve extra sauce on the side.



Baked Shrimp Scampi

1 cup butter
2 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1 Tbsp. chopped garlic
1 Tbsp. chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, thawed if frozen

Preheat oven to 450 degrees F. Combine the butter, mustard, lemon juice,
garlic, and parsley in a small saucepan and stir over low heat until melted
and blended. Remove from heat. Arrange shrimp in a single layer in a large
shallow baking dish. Pour the butter mixture over the shrimp and gently stir
the shrimp to make sure all are coated.
Bake in 450 degrees F oven for 12 to 15 minutes or until the shrimp are
pink, curled, and opaque. Serve immediately. 6 servings



Scampi Saute

Recipe By : Best of the Best from New England

10 large shrimp
salt and pepper -- to taste
1/4 cup butter
3 large mushrooms -- thinly sliced
2 shallots -- minced
2 cloves garlic -- minced
3 tablespoons green onion -- diced
1 tablespoon sherry
1/4 cup whipping cream
OR half and half
1 teaspoon chopped parsley
Season shrimp with salt and pepper.

Saute in butter, heating to about 350F; turn shrimp when pink. Add
mushrooms, shallots, garlic, and green onion; saute about 4 minutes.
Add sherry and simmer 1 minute. Add cream; shake pan until sauce is
thickened.,Garnish with parsley.



Shrimp Scampi Anne


Recipe By : from "Voila!" (Jr League of Lafayette, LA)

30 jumbo bay shrimp -- (1 1/2 lbs)
1/4 cup olive oil
salt, black and red pepper -- to taste
3 large garlic cloves -- minced
1/3 cup parsley -- chopped
1/3 cup seasoned bread crumbs
8 tablespoons melted butter
1/3 cup white wine
dash Tabasco sauce
linguini -- cooked
1/4 cup Parmesan and Romano Cheese -- grated

Slit shrimp down the back leaving tail tip section of shell on the shrimp.
Devein, wash and dry shrimp.
Arrange shrimp, single layer, in 10-inch square baking dish. Pour olive oil
evenly over shrimp. Sprinkle to coat with salt, black and red pepper,
garlic, parsley and bread crumbs. Cover dish and bake in preheated 300F oven
for 20 minutes.
Pour butter, Tabasco, and wine evenly over shrimp.
Bake uncovered 5 minutes longer or until done. Do not overcook; the shrimp
will toughen. Serve over cooked linguine and top with grated cheese.

from me to you




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