By Mississippi Seafood Marketing Program
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Extra resources for Mississippi Shrimp Recipes Wild Caught
Sample text
Cut salt meat in small pieces and fry in oil until light brown. Add onions, and saute for about 2 minutes. Add to sauce, and cook for about 1 hour. Then, add shrimp, and cook 30 minutes longer. Serve over your favorite pasta. Linda McCarthy Administrative Services 33 Shrimp Fajitas 1 lb. Mississippi Shrimp, peeled 2 tablespoons butter or cooking oil 1/2 cup chopped yellow onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon chopped parsley 1 tablespoon red paprika 1/4 teaspoon cayenne pepper (or to taste) 8 flour tortillas Prepared Salsa Remove vein from shrimp if desired.
Remove from heat. Char the chilies over the grill until blackened on all sides. Meanwhile, rub 1 tsp. olive oil on each ear of corn and sprinkle with salt. Grill the corn until cooked through, about 8 to 12 minutes. Remove the corn from the grill and let cool. Seal the chilies in a plastic or paper bag and let stand 10 minutes. Peel and seed the chilies, leaving the stem end intact, and set aside. Cut corn from the cob and place the kernels in a mixing bowl. Add the shrimp tails, cheese and mix well.
Linda McCarthy Administrative Services 44 Seafood Casserole 1 lb. Mississippi Gulf shrimp (boiled and peeled) 1 lb. Mississippi Gulf crab meat 1 c. mayonnaise 1 tbsp. sherry 1 tbsp. worcestershire sauce 1/2 tsp. dry mustard 4 green onions, chopped 8 oz. fresh spinach 8 oz. mushrooms, sliced 8 oz. Swiss cheese 1 1/2 pack Ritz crackers, crushed 1 stick butter, melted Line greased baking dish (9 X 13) with fresh spinach. Mix shrimp, crab, onions, mayo, sherry, dry mustard and worcestershire sauce.