Shrimp Scampi, Shrimp Cocktail, Shrimp Remoulade

Shrimp Scampi

Ingredients:

• 3 tablespoons butter or margarine
• 1 tablespoon minced green onion
• 1 tablespoon olive oil or salad oil
• 4 to 5 cloves garlic, minced or pressed
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• About 3/4 pound medium size shrimp, shelled (but tails intact) and deveined.
• 1/4 teaspoon grated lemon peel
• 2 tablespoons minced parsley
• Dash liquid hot pepper seasoning
• Lemon wedges

Preparation

1. Melt butter in a wide non-stick frying pan over medium heat.
2. Stir in onion, oil, garlic, lemon juice, and salt.  cook until bubbly.
3. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (about 5 minutes) 
4. Stir in lemon peel, parsley, and hot pepper seasoning; turn into serving dish.  Garnish with lemon wedges to squeeze over each serving.

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Shrimp Cocktail

Some stores now offer medium & large shrimp, already cleaned & cooked.  If your wallet can handle it, they're quite a time saver.  Serving them with a prepared cocktail sauce makes this favorite starter course easy as can be.

If you're in the mood to do this on your own, here's how!

Preparing Shrimp: 

• Peel shrimp under running water.  Make a shallow cut lengthwise down back of each shrimp; wash out the vein. 
• Heat water to boiling. (About 3 cups water for a pound of shrimp). Add shrimp & salt (2 tablespoons); cover.
• Reduce heat & simmer 5 minutes.
• Drain shrimp; rinse & chill for at least 1 hour

Cocktail Sauce

1. 1 bottle (12 ounces) chili sauce
2. 1 to 2 tablespoons horseradish
3. 1 tablespoon lemon juice
4. 1/2 teaspoon Worcestershire sauce
5. salt/pepper to taste

Combine all ingredients & chill thoroughly.  

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Shrimp Remoulade
(must be prepared a day in advance)

Ingredients:

• 1 lb shrimp, shelled and deveined, shells reserved
• 1 Bay Leaf
• 1 celery rib with leaves
• 1 sprig parsley plus 1 tbsp. chopped fresh parsley
• 12 peppercorns
• salt & black pepper
• 2 tbsp tarragon vinegar
• 2 tbsp Dijon mustard
• 3 flat anchovy fillets, finely chopped
• 1/3 cup oil
• 1/2 chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon
• 1 garlic clove, finely chopped
• 2 tablespoons prepared horseradish
• Tabasco sauce

Preparation:

1. Place the shrimp, shrimp shells, bay leaf, celery, parsley sprig, peppercorns and salt in a saucepan and add water to cover.
2. Bring to a boil, then simmer for about five minutes.
3. Drain and cool the shrimp.  Place shrimp in a mixing bowl.   Chill.
4. Combine remaining ingredients and pour the mixture over the shrimp.   Cover and let the shrimp stand overnight in the refrigerator.

Serving:  Bring the shrimp to room temperature.  Serve on a bed of lettuce

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