Big Bend Florida Sportsman Guide

Shrimp Recipes

 Hubbard's Marina Capt Crunch Shrimp

Author Digger

 From the Galley aboard the Florida Fisherman II. WARNING!! This recipe is addicting :-)  

                              2-3 lbs Medium/Large fresh cleaned shrimp.

                              2 cups cooking oil

                              2 cups flour

                              4 eggs

                              1/2 cup milk

                              5 cups Captain Crunch Cereal

                              3 mixing bowls

 Beat eggs and milk together in 1 mixing bowl Place flour in 1 mixing bowl.

 Put Captain Crunch cereal in a large ziploc bag, squeezing all of the air out before sealing. Once sealed, beat the cereal to a fine powder. Open bag and pour crushed cereal into 1 mixing bowl.  

Dip Shrimp in the following order. First in flour, second in egg, and third in crushed cereal. Line them up on a plate or cookie sheet covered with a paper towel. Once shrimp are breaded, heat oil in frying pan or skillet for 10 minutes at 350 degrees.

Coach's shrimp salad

 Here is a recipe for shrimp salad. You will need the following: Lettuce, cucumbers, onion, cheese, radish,tomatoes, and shrimp, about a pound. You made add or subtract to fit your palate. Shred or chop the lettuce, cheese in small bite size, cucumber in small bites, tomatoes your size, onion to taste. I like onion. Boil the shrimp. make sure that you don't over cook it. I use a bowl of ice water to chill the shrimp when I remove it from the boiling water and place the colander with the shrimp in the ice water. This stops the cooking and firms up the shrimp.  Shuck and devein the shrimp. Chop up the shrimp in bite size and take all the ingredients and place in a large bowl and to all this add mayonnaise to lightly coat, mix, the ingredients and cover and chill for at least 1 hr. It is actually better the next day. Serve as a side dish or in my case, the main meal. I use Ritz crackers, but suit yourself.

The best way to boil shrimp....

 BOIL THEM AT ALL. If you boil shrimp you will over cook them every time.

 While you are heading shrimp, have your largest boiler (I use a small canner) heating. As soon as the water is rapidly boiling, add lots of salt then dump the shrimp into the water. Stir for 30 seconds, dump the water off the shrimp, cover shrimp with water and add lots of ice and stir for about a half minute then drain shrimp and eat.

 If you go with a pound of headed shrimp in a gallon of boiling water, it ought to work out perfectly.

 The worse thing you can do to any seafood is to over cook it. Shrimp gets tough. When you have boiled shrimp that is tough, it is the cooks fault, not bad shrimp.

Microwave Shrimp Barbecue

Author Empty Pockets

1/2 cup butter
1/2 cup olive oil
1 tablespoon soy sauce
juice of 1 lemon
2 bay leaves
1 tablespoon black pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
2 pounds unpeeled large shrimp
1 1/2 teaspoons salt
Combine all ingredients except shrimp and salt in a baking dish approximately 11 x 7-inches. Microwave on high (100%) for 2 to 3 minutes, until butter is melted. Add shrimp; mix to coat. Microwave on high (100%) for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt and serve with French bread.  Serves 4.

Addition by Capt Ken

 Head two dozen large shrimp (do not peel) and place them on a heavy duty paper plate. Cover with a second paper plate. Microwave 2 minutes on high power.

Serve with melted butter.

Honestly, they taste like Lobster.

I had Shrimp (exactly 1 Shrimp) at Twin River's Marina a couple of weeks ago. I plan to get some big Shrimp to cook this way.

I normally prefer 40+ count Shrimp but I was assured that for cooking in the microwave, bigger is better.

Shrimp Fritters

Author Capt Ken

 I bought the last of the fresh shrimp they had at Twin Rivers when Mike, Lin, and I came in from fishing yesterday. They had only 1 pound of 16-20's left. Sharon wanted them for something similar to Chef Johnny's fish cakes.

Here is the recipe. Very easy to make and very tasty too.

1# of shrimp, headed, deveined and chopped fine with the food processor.
1/4 cup chopped onion (We like Spanish onions best for cooking)
1tsp Cajun Seasoning
1 egg, beaten
Stir these ingredients until well mixed.

Add 1/2 cup Uncle Buck's Hushpuppy mix and stir.

Fry until brown.

These could be easily deep fried but Sharon fried them in a large skillet in olive oil.

I think these would be great fixed the way Kenrod makes Hush Puppies with his paddle and knife

Shrimp Creole-Alabama CoonAss Style

Author Capt Ken

1 pound raw, peeled fresh shrimp
1/4 cup all-purpose flour
1/3 cup cooking oil--I much prefer bacon grease from good, smoked bacon
1 cup hot water
1 can (16 ounces) crushed tomatoes---(I sometimes use tomatoes and green chilis)
1/2 cup chopped green onions and tops
1/4 cup chopped parsley
1/4 cup chopped green pepper
4 small cloves garlic, finely chopped
~1 1/2 teaspoon salt
~1/2 teaspoon crushed whole thyme
~1/8 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
3-4 cups cooked rice

Blend flour into oil and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice and shrimp. Cover and simmer 10 minutes. Add Shrimp and simmer an additional 15 minutes. Remove bay leaves. Serve over rice. Makes 6 servings.

Firecracker Shrimp

Author Capt Ken

 1 pound Shrimp (headed weight)
1/2 tsp Creole Seasoning
1/4 tsp Salt
1/4 tsp Coarse Ground Black Pepper--fresh ground is best
1 Tsp Olive Oil
2 cloves Garlic, minced
2 Tsp chopped green Onions
1 cup whipping crea,
2 Tsp Fresh Chopped Parsley
3 Tsp Lemon Juice
Hot cooked Rice

Peel Shrimp, Devein if you are squeamish

Combine Creole seasoning, salt and Black pepper---sprinkle over shrimp.

Saute shrimp in hot oil in a large skillet for 3 minutes. Add garlic and green onions; saute 1 minute. Add cream and cook 2 minutes, stirring often. Stir in parsley and lemon juice.

Serve immediately over hot rice.

Serves 2-3.

Good stuff but rich.

Shrimp and Hot Sauce Cheese Grits Recipe

Author Empty Pockets

Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 4 servings

Grits:
1 cup quick grits
4 tablespoons unsalted butter
3/4 cup grated extra-sharp white cheddar
1/2 cup grated Parmesan
1 teaspoon cayenne pepper
1 1/2 tablespoons paprika
1 tablespoon hot sauce
Salt and pepper
Shrimp Mixture, recipe follows

Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.

Shrimp Mixture:
2 cups chopped smoked bacon
3 tablespoons olive oil
1 1/2 pounds shrimp (26 to 30 count)
Salt and pepper
3 tablespoons minced garlic
3 cups sliced white mushrooms
3 tablespoons white wine
2 tablespoons lemon juice
2 cups sliced scallions

Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.