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I am always searching for good recipes for shrimp, my favorite seafood. I’ve tried so many dishes I’ve lost count, but I know it’s more than 200. I liked most of them, some better than others, of course, but I really never met a shrimp I didn’t like.
I love the jambalayas and the etouffes, but this year I’ve concentrated on finding easy recipes, ones that you can fix for dinner if you’re on a tight schedule. Here are two winners that I guarantee you’ll like if you’re a shrimp fan. Not only are they super-delicious, but each can be on the table in 15 minutes or so.
Susan’s Super Simple Shrimp Saute’ (say that three times fast!)
4 T. unsalted butter
1-2 t. minced garlic
1 lb. peeled and deveined raw shrimp
2 T. Worcestershire sauce (also good made with soy sauce)
1/2 t. salt
1/2 t. black pepper
1/8 t. cayenne pepper
2 T. lemon juice
Melt butter in skillet. Add garlic, shrimp, and W-sauce. Cook over medium heat, stirring occasionally, till sauce is glossy and thickened, and shrimp are done, about 5-6 minutes. If it dries out, add 2 T. water. Add salt, both peppers, and lemon juice. Serves 4. Good served on rice, grits, mashed potatoes, even toast!
Oven-roasted Shrimp with cocktail sauce
2 lbs. peeled and deveined shrimp
1/2 c. olive oil
1 1/2 t. salt
1 t. black pepper
2-3 dashes Tabasco sauce
Mix all together and put on shallow baking pan in single layer. Bake in preheated 400 degree oven for 8-10 minutes. Serve warm with sauce.
2/3 c. ketchup
1/2 c. chili sauce
3 T. horseradish (or to taste)
1 splash Worcestershire sauce
1 squirt Tabasco sauce
2 t. lemon juice
Mix together and refrigerate. Leftover sauce can be kept in refrigerator three weeks.