This wonderful recipe comes from Figtree appetizers, its great for sports parties!
Ingredients:
About 1 1/4 pound of medium shrimp peeled and cleaned
juice from 1/2 a lemon
2 tablespoons of mayo
hot sauce to taste
1 to 2 teaspoons of Cajun or Old Bay seasoning
about 3/4 a sleeve of crushed Ritz crackers(I have not purchased these crackers in years!!!)
Salt and pepper
handful if chopped cilantro
3 to 4 chopped scallions (only use white and light green sections, save top for garnish)
1 mixed egg
Sliced small dinner rolls
assorted toppings
Method:
Combine lemon juice, mayo, hot sauce, cajun seasoning, cracker crumbs,egg, cilantro, scallions and salt and pepper. Mix well together.
Cut cleaned shrimp into small pieces, you want some texture, but you also want them to stay together,try to resist urge to throw them in the food processor.
Add shrimp to mayo mixture, combine well.Form shrimp patties, making them slightly larger than the dinner rolls you plan on using. I ended up with about 14 small patties.
Make sure the patties are not thicker than 1/2 an inch.Place patties on a lightly greased baking tray (that will fit in your freezer).
Tray goes right in freezer for about 1 hour, a little longer is fine.The freezing will help them hold their shape while cooking.
When the game begins, remove from freezer. Heat a large non stick pan, spray with oil (I know its non stick just do it), cook each side about 2 minutes till nicely golden and shrimp appear cooked.
Stuff shrimp sliders in to warm rolls, add favorite toppings and enjoy.
This is a wonderful dish to eat during the summer, but I love it so much that I serve it year round. It is healthy, refreshing and very easy to make. This Orzo and Shrimp Salad is perfect for a quick lunch.
Enjoy it!
Ingredients
1 pound orzo pasta
1 cup toasted pine nuts
1 bunch cooked asparagus, cut into pieces
2 pounds cooked shrimp
1/2 teaspoon sugar
Salt and pepper
Juice of 4 lemons
1/2 cup olive oil
Directions
1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside to cool.
2. Place the asparagus, pine nuts, and shrimp in a large salad bowl, mix well and then add the orzo.
3. Mix together the lemon juice, salt, pepper, sugar and olive oil in a small bowl. Pour the mixture over the salad and mix well. Keep in the refrigerator until ready to serve.
Its a Southern Tradition to eat Back Eyed Pea’s on New Years day, it is believed to bring prosperity. So why not make this Ghanaian inspired dish based on Red Red.
Ingredients:
2 cups of pre soaked black eye pea’s
1/2 onion
2 tomatoes
1/2 cup wild shrimp
chili pepper flakes
2 cups of vegetable stock
red palm oil or vegetable oil
salt and pepper to taste
Method:
heat oil and saute onion until translucent then add tomato and reduce down to a paste.
add the vegetable stock, shrimp and black eye peas and simmer for 30 minutes.
The following wonderfully creative and tasty recipe comes from Mangos chili and Z
I absolutely love this method of cooking potatoes. I learned this trick a few years ago from a Whole Foods grilling demonstration. After a sample of the finished product, I couldn’t get to the produce department fast enough to purchase banana leaves and potatoes. The only place I can find banana leaves right now is at H-Mart in the freezer department.
Banana leaves are used as a kind of wrap in Thai cooking. Banana leaves not only look beautiful, but also lend a subtle aroma and taste when foods are cooked inside them. They can be used for grilling,  baking, or steaming foods. While functioning as a wrapping material, they also lend a hint of flavor to your food that is very pleasant.
With our mountains as a backdrop, it gets dark in Denver around 4:30 p.m. these days.   I usually use the grill for this recipe,  but with our dark days, baking works just fine.
Potatoes in Banana Leaves:
1 medium onion, sliced
6 medium potatoes peeled and thinly sliced, preferably with a mandolin
Salt and pepper
Ementhaler Cheese
olive oil
1 banana leaf (thawed if not fresh)
Lay the banana leaf on a buttered baking sheet. I also sprayed the top of the banana leaf with Pam. Scatter potatoes and onion on the leaf. Toss with a bit of olive oil. Generously add salt and pepper and grated Ementhaler Cheese.
Fold and make a packet with the leaf and secure with toothpicks. Bake 350 degrees 30 minutes. (Depending on the thickness of the potatoes, you may need to bake up to 40 minutes.)
This photo is steamy rather than blurry. When you first open up the packet, the steam and flavor pleasantly hit you right in the face.
I served the potatoes with an easy and delicious shrimp dish that I prepared in advance. I love this recipe.
Shrimp Salad with Lime Zest:
1 cup kosher salt
6 cups cold water
2 1/2 lbs medium shrimp, shelled and deveined
3 Tbs heavy cream
1/2 cup mayonnaise
1 1/2 Tbs fresh lime juice
1 1/2 tsp finely grated lime zest
1/4 cup finely diced celery
2 Tbs finely chopped dill
1 Tbs thinly sliced garlic chives
Salt and freshly ground pepper
1. Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water.
2. In a large bowl, dissolve the kosher salt in the water. Add the shrimp and let stand for 30 seconds, then rinse well. Add the shrimp to the boiling water and cook until firm and pink, 2 to 3 minutes. Drain the shrimp and transfer to the ice water to cool. Drain again and pat dry.
3. In a bowl, beat the cream until stiff. Whisk in the mayonnaise, lime juice and zest, and stir in the celery, dill and chives. Add the shrimp and toss well. Season with table salt and pepper and serve.
Make Ahead.  The shrimp salad can be refrigerated for up to 5 hours. Serves 4.
The following recipe comes from Fresh Local and Best a wonderful New York blog, filled with great food and pictures.
SMOKY SHRIMP AND CHORIZO SOUP
Ingredients
2 pounds medium shrimp shelled and deveined, shells reserved
2 quarts low-sodium chicken broth
8 ounces dry chorizo, thinly sliced
1 large sweet onion, diced
1 large carrot, cut into fine matchsticks
1 garlic clove, minced
1 teaspoon sweet smoked paprika
One 28-ounce can diced tomatoes, drained
1 tablespoon all-purpose flour mixed with two tablespoons of water
Salt and freshly ground pepper
Avocado slices, (optional for garnish)
Method
In a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes. Strain the broth and discard the shells.
In a large soup pot, cook the chorizo over moderate heat, stirring occasionally until browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onion, carrot, garlic, and paprika to the pot and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook until the liquid has evaporated, about 5 minutes. Return the chorizo to the pot, add the shrimp broth and bring to a boil. Simmer over moderate heat for 25 minutes.
Stir the flour mixture, whisk it into the soup and boil for 2 minutes. Season with salt and pepper. Add the shrimp to the soup and cook just until pink and curled, about 2 minutes. Ladle the soup into bowls and top with the avocado, if using.
1. Sift the flour with a pinch of salt into a medium sized mixing bowl or in a food processor pulse once or twice.
2. Cut in the butter using a pastry blender or in a food processor until mixture resembles fine crumbs.
3. Mix in the water gradually until the pastry comes together in a ball.
4. Wrap the pastry well and chill for 30 minutes.
5. Preheat oven to 400 degrees. Roll out the pastry on a well-floured surface with a floured rolling pin.
6. Fold the pastry in half and then in half again, transfer to a 9-inch pie or tart dish. Cut away any excess with kitchen shears or by rolling the rolling pin over the top of the dish.
7. Sprinkle the cheese, onion, Chiles, and shrimp over the pastry. In a large bowl beat the eggs, add the milk and cream and beat again just until well incorporated. Mix in the garlic. Pour into pastry.
8. Bake for 50-55 minutes until firm and golden brown. Let set for five minutes before slicing/serving.
*Use fresh shrimp. Frozen will render a soggy, water-laden quiche.
The following wonderful grilled recipe comes from Tomatoes on the Vine, so whereever you live in the country before the cooler weather sets in get out and enjoy the grill a few more times!
Chipotle Lime Shrimp
(Serves 4)
Ingredients:
1 chipotle chili in adobo (chopped)
2 teaspoons adobo sauce
1 teaspoon cumin seed (toasted and ground)
1 Tablespoon brown sugar
1 lime  (juice and zest)
2 Tablespoons cilantro chopped
1 pound shrimp (peeled and deveined)
Directions:
1. Mix in chipotle, adobo sauce, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and let marinate for 20 minutes.
2. Skewer the shrimp or place shrimp in a grill basket
3. Oil up the grill and grill the shrimp for approximately 2-3 minutes per side.
Gambas Al Ajillo or garlic shrimp is a popular tapa all throughout Spain. Nothing more than shrimp, red chili pepper, oil and garlic. Since fresh shrimp is not on the menu in Iowa, a splash of lemon and a couple tablespoons of parsley liven this tapita up.
In Spain, Gambas Al Ajillo are cooked in earthenware, a cazuela. The oil is heated up and the shrimp sear in the cazuela. The tapa is then brought out in the same dish that it was cooked in allowing the shrimp to continue to cook, sizzle and stay hot!
Gambas Al Ajillo
Ingredients:
6 tbls Extra Virgin Olive Oil
4-6 cloves garlic, sliced
1 red chili pepper, cut in 2 pieces, seeds removed
1lb medium shrimp
3 tbls lemon juice
Salt
2 tbls dried parsley
In a cazuela or cast iron skillet, heat the oil, garlic, and chili pepper. When the garlic just begins to turn golden, add the shrimp and cook over high heat, about 3 minutes, stirring constantly. Add the lemon juice and sprinkle with salt and parsley. Serve immediately, preferably in the same dish.
I made this a while back, but I love curries and this is an easy one. I made it for my father in law when he was here and he liked it - that means a lot when an Indian likes a Brits curry.
Ingredients:
fresh or frozen prawn/shrimp (I call them prawns!)
1/2 red onion
2 small tomatoes
1/4 cup frozen coconut
fish fry masala in Indian store to taste, about a tablespoon
curry leaves
green chilis
ginger/garlic paste
pinch of chili powder
Method:
heat canola oil, add onion, green chili and curry leaves, then add chili powder, and cook for a few minutes until the raw smell goes away
add the chopped tomatoes, salt and fish fry masala and simmer for 15 minutes, until you get a nice gravy
then add the shrimp/prawns, cover and simmer for another 5-10 minutes
near the end add coconut
Its done, I love easy recipes, this is great with rice and vegetables and South Indian Dosa.
This is also a great recipe when you don’t have many ingredients on hand, I always keep frozen shrimp in.
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