SHRIMP RECIPES
Weyand Fisheries, Inc.
|
SHRIMP RECIPES |
|
|
Weyand Fisheries, Inc. |
All Weyand's Shrimp are #1 Gulf Shrimp. We sell only top premium shrimp brands, e.g. Texas Treasure, Campeche Marisol, Campeche Treasure. Black Tiger Shrimp and other low priced imported product is only handled by special request.
WEYAND'S SHRIMP COCKTAIL |
|
| Use approximately 2 lbs. of Shell-On Shrimp or 1 1/2 lbs. Peeled and Deveined Shrimp. (Serves 4 to 6 people) |
|
| Step 1: Remove from shell by inserting a paring knife or shrimp deveiner into the top of the shrimp between the shrimp and the shell. Cut through the top of the shell, then remove the shell from around the shrimp. Squeeze the end of the shell by the tail to remove the tail from the shrimp. (The tail may be left on for a more decorative presentation if desired.) To remove the vein, make a shallow cut into the top of the shrimp, then remove the vein and rinse thoroughly. | |
| Step 2: Fill a six quart pot approximately 2/3 full with tap water. Add 1 to 2 tablespoons of salt and bring to a hard boil. Add shrimp, bring water to a second boil (4 to 8 minutes). Allow shrimp to boil an additional 2 to 4 minutes depending on the size of the shrimp. Drain off hot water and immediately immerse the shrimp in ice water. This process will stop the cooking and prevent the toughness associated with over-cooking. Allow the shrimp to soak for 15 minutes, then remove and dry with paper towel. | |
| Step 3: Store shrimp in an air tight plastic bag or bowl in refrigerator until ready to serve. / Don't forget the cocktail sauce. | |
GRILLED LEMON GARLIC SHRIMP |
|
| 4-6 cloves garlic, minced or pressed 1/4 cup freshly squeezed lemon juice 1/4 cup olive oil |
1/2 tsp. coarsely ground black pepper 1 1/4 lb. lg shrimp, peeled and deveined Lemon wedges (for serving) |
| In a large bowl, combine garlic, lemon juice, olive oil and pepper and stir to mix. Add shrimp and stir to evenly coat. Let sit in refrigerator about 20 minutes. Preheat charcoal grill or broiler. Take shrimp from marinade, let excess drip off and thread shrimp onto skewers. Grill or broil skewers 3-4 inches from heat until they are pink, about 2 minutes. Turn skewers, spoon some reserved marinade over and continue cooking until shrimp are evenly pink and cooked through, 2-3 minutes longer. Transfer to individual plates and pass lemon wedges for squeezing. | |
SHRIMP FETTUCCINE ALFREDO |
|
| 1 Tbsp. olive oil 1 lb. medium or large shrimp, peeled and deveined 2 cloves garlic, minced or pressed |
1 1/2 cups prepared Alfredo sauce 1 lb. fresh spinach pasta or 10oz. dry spinach pasta |
| Put 3 quarts water to boil for cooking pasta. Heat olive oil in a large pan over medium-heat. Add shrimp and garlic and cook, stirring occasionally, until shrimp is opaque in center, about 2 minutes. Lift shrimp from pan and keep warm. Add Alfredo sauce to pan and bring to simmer over medium heat. While sauce warms, add pasta to boiling water and cook until tender to bite, 2-3 minutes for fresh pasta. Drain pasta, add to sauce and gently mix to completely coat with sauce. Divide pasta among 4 plates and garnish with shrimp. | |
Copyright @ 2000 Weyand
Fisheries, Inc.
Last updated June 26, 2000
