Garlic Shrimp 

Except for shucking the shrimp this is a fast and easy appetizer. 

1/2 cup extra-virgin olive oil

6 cloves garlic, slivered

1 bay leaf

Pinch cayenne

1/4 teaspoon paprika

1 pound large (21/30) shrimp, peeled

Salt

Chopped fresh parsley leaves, for garnish

Lemon wedges

1.  Put the oil in a skillet and heat on a medium setting. About a minute later, when the oil is warm, add the garlic, bay leaf, cayenne, paprika and cook until fragrant, 2 to 3 minutes. 

2.  Raise the heat to high and add the shrimp; cook, stirring occasionally, until cooked through, about 5 minutes. 

3. Transfer the entire contents to a shallow bowl, season to taste with salt, and garnish with chopped parsley and lemon wedges. Serve warm or at room temperature. 

Bluefish and Shrimp

One thin blue fish fillet
One-cup breadcrumbs
3 tablespoons grated Romano cheese
1tablespoon fresh chopped parsley
1 garlic clove, minced
2-3 eggs
4-5 shrimps, peeled and divined
½ cup olive oil


If the bluefish fillet is not thin enough, approximately one half of the fish body, carefully slice the bluefish in half lengthwise.

In a bowl mix the breadcrumbs, cheese parsley and garlic. Add and stir in the eggs until the mixture is dense and sticky or until it has the consistency of raw chopped meat.

Form the breadcrumb mixture into a half-inch thick patty and lay it on top of a bluefish slice.

Slice the shrimp almost in half, lengthwise, so that it becomes an attached two halves.

Alternately cover the fish slice and patty halves with the other blue fish slices or butterflied shrimp. Do this to all the fish slices.

Pour half the olive oil into a frying pan and heat until the oil is hot.

Carefully place the fish slices in the frying pan. Pout the remaining oil on the fish halves. Cook 3-4 minutes, until the bottom each slice is firm. Turn each piece and fry on the uncooked side.

Cook for another 4 minutes or until the bottom fish slice is very firm.

Remove the slices and place them on dish covered with paper towels. Let stand for 30 seconds to absorb the excess oil.

Serve.

To watch a video of this recipe go to:
http://www.lookinatcookin.com/LaC_sitefiles/

Sesame - Zucchini- Shrimp

1 ½ tsp sesame oil
1 ½ tsp vegetable oil
2 cloves minced garlic
1 tbsp fresh minced ginger
1 minced green onion
1 1/2 lb large shrimp, peeled and de-veined
2 cups sliced zucchini
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp orange juice
1 tbsp minced parsley

Mix the soy sauce, lime and orange juice, and minced parsley in a jar or food processor and set aside.

Heat the oil in a large skillet over medium-high heat. Add the garlic,
ginger, green onions and cook for two minutes.

Add the shrimp and zucchini and cook for another five minutes, until the shrimp is bright pink and cooked through and the zucchini is crisp and tender.

Stir in the soy mixture. Serve hot.

Shrimp Appetizer Recipe

2 lbs. large raw shrimp, peeled and deveined
2 T. butter
¼ cup olive oil 3 cloves minced garlic
¼ cup minced shallots
Salt and pepper
3 T. fresh lemon juice
2 T. fresh lime juice
¼ cup fresh chopped dill


Over high heat, melt butter in olive oil in a large skillet.
Add garlic and shallots and sauté for 2 minutes without browning.

Increase heat and add shrimp and cook for 3 minutes or until done to
taste.

Do not overcook; as soon as they turn pink they are done.

Add salt and pepper.

Put shrimp in a bowl, adding all the juices. Add lemon, lime and dill. Mix
well. Cover and refrigerate 4 hours. Mix again and serve

Serves 8 as an appetizer serving.