*ZIRLOTT’S 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 icewater.  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.                             *Patricia & Victor Zirlott

*Fried Shrimp:

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 (450*). Cook for about 2 to 3 minutes until shrimp float and are lightly browned. Drain on paper towels. Softshell crabs and fish are good cooked this way, too.

Another good way to fry shrimp: 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.

*Beerbattered shrimp:Use 1 can beer & a little flour. Not too thick, not too thin. Use a fork to dip shrimp in batter. Deep fry til golden brown.

*Brenda Nelson’s Fried Shrimp: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 & pepper to taste. Shake til shrimp are coated & sift out of flour.  Drop in hot oil for about 3 to 4 min. til they float.

*Royal Reds are caught in very deep water ( about 1600 ft) ,are frozen on the boats and are very tender with a taste similar to lobster.  Cook Royal Red shrimp like this: To boil, bring water to rolling boil, add frozen shrimp, return to rolling boil, time for 2-2 ½ minutes, drain & eat!    Good with sweet-n-sour sauce or honey mustard.  If you fry Royal Reds, remember: Don’t Over Cook!

*Pat Goodwin’s Baked  shrimp: Peel & 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).

*Grady Hinton’s Baked Shrimp: Mix together chopped onion, minced garlic, worcesteshire sauce, and a glass or two of white wine.  Spread peeled shrimp in shallow baking pan; sprinkle lots of black pepper over them, then pour mixture over and stir.  Bake in 400* oven until shrimp are pink (about 6 or 7 minutes).  Remove pan and cover tightly with aluminum foil.  Serve in bowls with French bread or any crusty bread to dip in liquid.  Hint:  Sprinkle Old Bay Seasoning all over shrimp when done.  May be served with your favorite pasta or rice dish.

*Shrimp salad: Finely chop 2 or 3# small boiled shrimp.  Mix with onions, bell pepper, celery, boiled eggs (all chopped), sweet relish, & about 1/2 cup mayonnaise. Stir well & chill until ready to serve. Add cooked spiral pasta noodles if desired.

Here are some more shrimp salad recipes:

 *Add very small (or chopped) boiled shrimp to your favorite potato salad recipe. The more shrimp, the better. Cole slaw shrimp salad: Shred 1 small head cabbage and 1 carrot. Add 1# very small (or chopped) boiled shrimp, 2 tsp. sugar, 1 1/2 tbsp. vinegar, 1 1/2 tsp. salt, 1/2 tsp. pepper, 1/4 cup mayonnaise. Stir well & chill for about 1 hour.

The two following recipes were contributed by

Mrs. L.E. Gentry

Chunky Shrimp Dip   4 1/2 c. water    1 1/2 lbs unpeeled shrimp   3 celery stalks 6 green onions      2 large jalapeno peppers     2 pkgs cream cheese 1/2 tsp. jalapeno pepper liquid (pickled)         1 tbsp. prepared mustard1/2 c. mayonnaise  Boil shrimp, peel & devein.  Finely chop shrimp, celery, green onions, jalapeno peppers, and place in a large bowl.  Add cream cheese and remaining ingredients, stirring well.  Chill at least 30 minutes.  Serve with crackers or crostini.

Shrimp Jambalaya  2 lbs. shrimp          1 bunch green onions          1 lb. pork sausage                

1 cup celery           1 can French Onion soup   1 bell pepper

1 can beef soup     1 stick margarine  1 can Rotel & Chili tomatoes                    

 2 bay leaves          1 can mushrooms

*Here’s Patricia’s easy recipe for a quick gumbo:

*1 pkg Zatarain’s or Tony Chacere’s gumbo mix (either one)        

 *1 pkg Lipton Onion Soup mix                                                    

 *1 pkg brown gravy mix        

*1 can diced tomatoes(I use a large can)     

 *1 pkg frozen cut okra                                              

 *3# peeled shrimp        *1# crabmeat

Mix all together in large pot and bring to boil, then simmer for about 1/2 hour.  Add salt if needed.  You can add more chopped vegetables if you like (i.e. onion, celery, bell pepper).  Serve over rice (I use instant rice!) with Ritz crackers on the side.  (If you want chicken & oyster gumbo, substitute 3 to 4 boneless chicken breasts cut up and 1 quart oysters instead of shrimp & crabmeat)

*Homemade gumbo: To make roux, use 3/4 cup self rising flour and about 1/2 cup oil to make the roux.  Brown well(dark brown) over medium heat in heavy pot. In a separate fry pan, saute' just until tender, 1 large onion chopped and 1 cup chopped bell pepper in butter or olive oil; add to roux; then add about 1 gallon water, stirring well. You may need to add more water later. Add 2 large cans diced tomatoes, 1 lb chopped okra(frozen is fine!), two large spoons salt and 1 Tbsp pepper; 6 lbs peeled shrimp and 2 lbs crabmeat. Stir and add water (maybe 1 to 2 quarts) if it is not soupy enough. Bring to boil, then reduce heat, and simmer for about 1 to 2 hours. Taste after about 10 minutes to see if seasoning is right.  Add more salt or pepper, if necessary.  I also use Old Bay and a little cajun seasoning, sometimes. This usually makes 3 1/2 to 4 gallons gumbo.  Serve in a bowl with rice. Crackers on the side, potato salad, and iced tea will make this a  delicious, traditional Southern meal.