1 lb. shrimp, use at least medium size
1/2 C. margarine
4 tsp cayenne pepper
3 tsp salt
2 tsp black pepper
2 tsp paprika
2 tsp cumin
2 1/4 tsp dry mustard
1 tsp dried thyme
1 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder

Preheat your oven to 400 degrees.  Place the margarine in  a 13 x 9 baking pan, and then place the pan in the oven.  While the pan is in the oven wash and peel shrimp.  Devien the shrimp.  By the time you have finished prepping the shrimp, the margarine should be melted in the pan.  In a small bowl mix together the spices and blend well.  Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp.  Mix the shrimp, margarine, and spices until the shrimp is coated well with margarine and shrimp.  Bake for approximately 15 minutes, remove shrimp, and check for doneness.  The shrimp should be pink when done.

So, our recipe uses margarine, as most restaurants use margarine because it is less expensive than butter.  If you really want to try to ramp up this recipe use butter instead of margarine.  Be sure to serve the shrimp with fresh lemon wedges.

1 small can small shrimp
1 jar cocktail sauce
1 8 oz package cream cheese at room temperature
1 tsp garlic salt
1 tsp oregano

1: In a large bowl mix cream cheese with garlic salt

2: Spread mixture on a nice plate to form a large circle.

3: Spread top with cocktail sauce, drained small shrimp, oregano and additional garlic salt.

4: Serve with crackers!

Thanks to TraceyfromJersey for sharing her recipe.

1. Roast 5 bulbs garlic.

2. While garlic is being roasted, rinse shrimps in fresh water then cut along the back to the tail.

3. Devein shrimps leaving shells and tails intact.

4. Rinse shrimps again with fresh water and pat dry with paper towels. Place shrimps aside until ready to use.

5. Remove skins from roasted garlic and place garlic into a blender. Add oil and salt.

6. Puree garlic, oil, and salt until the mixture looks like wet sand.

7. Place shrimps into a bowl and pour garlic mixture over shrimps. Coat all the shrimps with the garlic mixture.

8. Cover bowl and place in refrigerator. Allow shrimps to marinade from 6 hours to overnight.

9. When ready to cook, remove shrimps from bowl and pour garlic mixture into a deep frying pan.

10. Heat garlic mixture on medium/high heat until puree garlic starts to brown.

11. Add shrimps. Shrimps will cook fast; approx. 3 minutes.

12. Once cooked, remove shrimps and place on a serving dish. Spoon out puree garlic onto shrimps using a slotted spoon.

You can also put roasted garlic into a bowl and puree using a stick blender.
Canola oil is used because it does not coagulate in the refrigerator thus allowing the flavors to soak into the shrimps.
When puree garlic starts to brown, you can add fresh minced garlic into pan.
Serve over rice.

Thanks to EMT for this recipe.

1 stick butter
1 Tb. oregano
2 Tb. chopped garlic
1 Tb. Crushed cheyene pepper
24 pieces large peeled shrimp

Put all ingredient into large skillet except shrimp. Cook on med heat till butter is melted and hot. Drop in shrimp.
Stir occasionally.  Toast 2 slices sour dough or other good bread.  Cook till shrimp are pink and just done maybe 5 minutes.

Thanks to Kachurr50 for sharing this shrimp recipe.

4 stalks celery, coarsely chopped
4 green onions, chopped
1 small onion, chopped
3/4 cup Italian flat leaf parsley
1/2 C. red wine vinegar
1/2 C. ketchup
1/2 C. tomato puree
1/2 C. Creole mustard
1 tsp. Worcestershire sauce
1 1/8 C. vegetable oil
2 tsp. paprika
2 pounds large cooked shrimp, peeled and deveined
12 lettuce leaves

In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.

When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

Thanks to cynthiat for sharing this recipe.

4 oz. dry Linguine Pasta
3/4 Tbsp. Olive Oil
4 oz. fresh Calamari, cleaned, and bodies sliced into rings
1/2 C. small Shrimp, cooked, peeled, and cut into 1/2 inch pieces
1-2 cloves Garlic, minced
4 Roma tomatoes, peeled, seeded, and diced (1 1/2 Cups)
1 Tbsp. chopped Basil
Salt and Pepper to Taste

Cook Linguine pasta according to instructions on back or side of the box. Strain pasta reserving the hot water to reheat the pasta later. Cool pasta under cold running water. Toss cooked pasta with 1/4 Tbsp. olive oil, and reserve to the side.
Heat the remaining 3/4 Tbsp. of olive oil in pan over medium-high heat. When the oil is hot, add the calamari and shrimp and sauté for 1 minute or until the calamari is almost cooked. Add garlic, and sauté an additional 20 to 30 seconds. Add tomatoes and basil and season with salt and pepper. Cook until all ingredients are cooked through.
Reheat Pasta in reserved hot water. Strain pasta and water through a colander and replace the pasta into an empty pot. Pour 1 to 1 tbsp. of juice from the seafood over the pasta and toss. Spoon pasta into bowl and then top with seafood mix. Serve immediately.

6 oz. dry Vermicelli, cooked
6 Green Onions, thinly chopped
4 tsp. Pickapeppa Sauce
1 lb. Cooked Bay Shrimp
3 Hard Cooked Eggs, chopped (optional)
1 C. Light Mayonnaise
Salt and Pepper to taste

Drain cooked Vermicelli, rinse with cool water and set aside to cool. Toss lightly with green onion. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again lightly. Refrigerate for 24 hours before serving.

2 lbs. Large shrimp(16-20 per lb.)
16 Slices smoked bacon, cut in half
24 Cherry tomatoes
24 Medium mushrooms
1 Medium onion, cut into 1″ squares
1 Large green bell pepper, cut into 1″ squares
1 Large red bell pepper, cut into 1″ squares
1 C. Barbecue sauce
8 16″ metal skewers

Preheat oven to 400. Wrap each shrimp with + slice of bacon and skewer alternating with vegetables. Place on a sheet pan and roast 5 – 7 minutes. Baste with sauce and roast another 5 – 7 minutes.

1/2 C. butter
2 Tbsp. dried parsley flakes
2 Tbsp. lemon juice
1 large clove garlic
1/2 tsp. salt
1 lb. jumbo raw shrimp, peeled and deveined
1 C. hot cooked rice

In a microwave-safe 2-quart casserole, place in butter and cook until melted. Remove and stir in parsley flakes, lemon juice, garlic and salt. Add shrimp, toss to coat. Cover and Microwave at high for 3 to 5 minutes. Cooking time will vary with the size of shrimp. When cooked shrimp will appear pink. Serve over hot cooked rice and sprinkle with paprika if you desire.

1 lb. cleaned Crawfish Tails
1 tsp. Salt
1/4 tsp. Cayenne Pepper
1 stick Butter
1 medium Onion, chopped fine
1 tsp. Flour
2 thin slices lemon
1 Tbsp. Tomato Paste
1 Tbsp. Green Onion
1 Tbsp. Parsley

Use a saucepan with a tight fitting lid to “Etouffe”. Season crawfish tails with salt and pepper; set aside. Melt butter, add chopped onion, and cook over medium heat until onions are tender. Stir in flour, blend well, and add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally. When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes. Season again, to taste. Add green onion, parsley, cook 2 minutes longer. Serve over steamed rice.

1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 tsp. minced Garlic
1 lb. Shrimp, peeled and deveined

Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

4 oz. melted butter or margarine
Prepared bread crumbs (see below)
1 lb. jumbo shrimp (8-12) to the pound
1 C. plain bread crumbs
2-3 tsp. finely minced shallots
2 tsp. finely chopped parsley
1 1/2 Tbsp. finely chopped fresh garlic
Salt and pepper to taste

Prepare bread crumbs by combing plain bread crumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste. Preheat oven to 500. Shell and devein shrimp; butterfly. Dip shrimp in butter (butter should be warm, not hot) then in bread crumb mixture.
Place on cookie sheet which has been sprayed with a butter-flavored spray. Cook 6-8 minutes.
Serve with a white wine butter sauce or a light cream sauce.

1/3 C. olive oil
3 cloves garlic, minced
1 lb. shrimp, peeled, deveined and remove tails
2/3 C. clam juice or chicken broth
1/3 C. dry white wine
1 C. heavy cream
1/2 C. freshly grated Parmesan cheese
2 Tbsp. each lemon juice and chopped parsley
1/4 tsp. each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounces) cooked and drained

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam
juice (I use the chicken broth when I’m out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until
smooth. Cook until thickened.

Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired. Makes 6 servings.

Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 min. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice, green onions, and paprika. Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

Peel and devein shrimp, be sure to leave their tails on. Separate eggs and set whites aside for later use. Whisk egg yolks, beer, 1 tablespoon corn oil, and soy sauce in a bowl. Blend well until smooth. Beat egg whites until stuff and fold into batter. Hold spring by their tails and dip into flour and then into the egg batter, coating well. Heat oil for frying make sure it is 375 degrees, you can use a heavy deep skillet, or a Dutch oven. Fry shrimp a few at a time, until golden brown, about 3 or 4 minutes. DO NOT OVERCOOK !! Drain on paper towels. Serve hot and with your favorite tarter sauce or cocktail sauce.