Recipes for Preparing Shrimp

Shrimp Wellington

Ingredients:

• 2 tablespoons olive oil
• 4 cups fresh spinach leaves
• salt and pepper to taste
• 1 sheet frozen puff pastry, thawed
• 4 jumbo shrimp, peeled and deveined
• 4 ounces crabmeat, drained and flaked
• 1/4 cup bechamel sauce
• 1 tablespoon chopped shallots
• 1 tablespoon chopped fresh tarragon
• 1 egg, beaten

Method:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet
• Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
• Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.
• In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
• Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.

Shrimp Scampi

Ingredients:

• 1 1/2 pounds large shrimp (about 16 to 24)
• 1/3 cup clarified butter
• 4 tablespoons minced garlic
• 6 green onions, thinly sliced
• 1/4 cup dry white wine
• 2 tablespoons lemon juice, fresh if possible
• 2 tablespoons chopped fresh parsley
• salt and pepper, to taste

Method of Preparation:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.