Shrimp three ways

Susan Spicer

I pull out shrimp recipes at this time of year, old ones and new ones to try.  It’s expensive research, but someone’s got to do it.
This past Friday I made an oldie but goodie dish I call Shrimp Spaghetti. I’ve been making this for myself since the late 60’s when I lived in New Orleans, and I still love it. Back then, I’d walk down the street to the Sunshine Bakery and get fresh-baked French bread to serve with my shrimp. I came up with this recipe in an effort to duplicate a dish I liked at a French Quarter restaurant my friends and I went to. It’s easy and really good.
I’m also including two newer shrimp recipes I’m very fond of, one baked and one broiled. They are easy and extremely delicious, I gaw-ron-tee!

Susan’s Shrimp Spaghetti
2 T. olive oil
1 garlic clove, minced
1 sweet onion, chopped
1/2 c. celery, diced
1 (15oz) can tomato sauce
1 (6oz) can tomato paste
1 T. sugar
3/4 t. salt
1/2 t. oregano
1/4 t. black pepper
Dash or two cayenne pepper
1 lb. shrimp, raw, shelled and deveined
1/2 lb. spaghetti, cooked
Grated Parmesan cheese  
In medium skillet in olive oil, cook garlic, onion and celery over low heat till tender, about 15 minutes. Add tomato sauce, paste, sugar, salt, oregano, and pepper. Simmer, covered, about 20 minutes. Cook spaghetti. Uncover sauce, and add shrimp (if shrimp are big, you may want to cut in two) and simmer, uncovered, for 8-10 minutes. Do not overcook. Serve on spaghetti and sprinkle with Parmesan cheese. Serves 4.

Baked Parmesan Shrimp
1 lb. shrimp, raw, peeled, deveined and butterflied
1/2 c. olive oil, divided
Juice of 1 lemon
1/2 c. Parmesan cheese
1/2 c. bread crumbs
1/3 c. white wine
2 cloves garlic, minced
To butterfly shrimp, cut along back and flatten. Put shrimp in shallow baking pan in one layer. Combine 1/4 c. olive oil and lemon juice. Brush mixture over shrimp. Combine cheese and breadcrumbs and put on shrimp. Sprinkle remaining 1/4 c. olive oil over the top. Pour wine over all. Dot with garlic. Bake at 375 degrees for 15-20 minutes. Serves 4.

Susan’s Broiled Shrimp
1 lb. shrimp, raw, peeled and deveined and butterflied
1/2 c. butter
3 T. lemon juice
2 T. Worcestershire sauce
1/4 t. cayenne pepper
1/4 t. garlic powder
1/2 t. salt
1 t. Soul seasoning
10 shakes Tabasco sauce

In saucepan, mix butter, lemon juice, W-sauce, cayenne, garlic powder, salt and soul seasoning. Add Tabasco according to your taste. I use 10. Simmer sauce for 5 minutes. Put shrimp in 9x13 pan in single layer. Pour butter sauce over the top. Broil on the second from bottom rack for 10-15 minutes, turning shrimp every 5 minutes. Can serve with rice, or warm bread to soak up the sauce.  Serves 4.