Happy Anniversary to both you and your husband.

Easy to make and can be served as an appetizer or main course served with rice or pasta.

You can also use the same ingredients on a boneless chicken breast for yourself.

2 lbs of jumbo shrimp, legs removed,
de-veined and butterflied (see step by step photos below)
1/4 cup of butter, softened (softer the better)
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped red chili pepper
(red bell pepper is fine, but if you like "heat", use a Thai red chili pepper)
3 tablespoons of finely chopped garlic
1 tablespoon lime juice
Sea salt and cayenne pepper(optional) for sprinkling

Arrange oven rack so that it is closest to the heating element. Preheat oven to broil. Line sheet pan with foil. Place prepared shrimp evenly so that there is only a single layer and every shrimp will get maximum heat.

Those look really good Ann! I am a shrimp lover too and also love coconut shrimp.
Ann, do those still have the shells on? Is there a reason? To keep the shrimp flat or hold the stuffing? Just wondering, I know a lot of people like to cook with the shells on for the added flavor.

I don't really like shrimp. The exception is our local spot prawns which are just in season for about six weeks in the spring.

I left the shells on, but totally cleaned and split the prawns so that they would be easy to eat. The shells support the prawn, stopping it from curling and does contribute to the flavour of the finished dish.

I also like coconut shrimp/prawns.

Coconut Shrimp/prawns can be served as either an appetizer or a main course.

Home Cookin Chapter: Recipes From Thibeault's Table

Shrimp - Coconut-Crusted Fried Shrimp
=====================================

24 uncooked jumbo shrimp/prawns (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying)
Pineapple-Apricot Salsa
. Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another
medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides. Pour enough oil into heavy large pot to reach depth of 2 inches; heat
to 350ðF. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

PINEAPPLE-APRICOT SALSA

1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/2 cup apricot-pineapple preserves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili
Toss all ingredients in small bowl to blend. Season with salt and
pepper. (Can be made 1 day ahead. Cover and chill.)
Makes about 1 3/4 cups.

Bon Appétit

My congratulations. Wondering how many years has it been? When we go to weddings around here they have a dance for married couples that eliminates the dancers until only the longest married are still on the dance floor. We've stopped participating, probably because we refuse to be part of the oldest set at the party!

Anyway, I digress. One of my favorite shrimp recipes comes from a book called "Lagniappe Something a Little Extra Special" by Chef Walter Mazur.

Sweet Basil Shrimp
Yield: One serving as an entree, 2 as an appetizer

8 large (21-25 count) shrimp, peeled
Dash of Louisiana hot sauce
Dash of sea salt
3 Tablespoons unsalted butter
1/4 cup white wine (chablis preferred)
1 teaspoon dried sweet basil leaves or 2 teaspoons fresh
(I usually add some extra heat with red pepper flakes)

Marinate shrimp in Louisiana hot sauce and salt for 10 minutes.
Over medium/low heat, melt butter in sauté pan until slightly browned. Add shrimp, wine and basil and cook for 2 to 3 minutes until shrimp turn pink. Remove from heat; cover and let steep for 5 minutes.
Return to heat briefly before serving. Serve over hot rice with French bread and a glass of dry or semi-sweet white wine.
âÂÂIn this recipe the shrimp are first sautéed and then allowed to steep for 5 minutes. While other methods may overcook the shrimp, leaving them rubbery, this method allows the shrimp to cook to perfection every time.âÂÂ

Happy Anniversary.

Here's how I make grilled shrimp:

2 tbsp ginger (or ginger paste)
2 shallots
4 cloves garlic
2-4 serrano peppers, seeds removed
2 Tbsp mustard, either sweet & hot or Dijon
juice of two lemons, approximately 1/4 cup
1 Tbsp white wine vinegar
1-1/2 tsp Kosher salt
1/2 cup olive oil
1 pound large shrimp with shells on

Coarsely chop the ginger, shallots, garlic, and peppers. It is important to slice the ginger thinly across the grain so that the fibers will be very short. Put these ingredients with all the others except the olive oil and shrimp into a blender and process until a paste is formed. Then add the olive oil and process until smooth.

Devein the shrimp, if necessary, and place in a container that has a lid. Pour the marinade over the shrimp and store in the refrigerator for one to two hours. Remove the shrimp from the bowl and place the leftover marinade in a small pan or pyrex container.

Grill the shrimp for about 2 minutes on a side, or until it begins to get pink. While the shrimp is grilling, heat the marinade in a small pan until it comes to a boil and simmer for about two minutes, or microwave in a pyrex container until hot, stirring several times to prevent it from separating. Serve the shrimp with the heated marinade as a sauce.

Lars

Slightly OT... but still GIANT shrimp!

Love shopping at Wegman's but it's not "on the way" for many errands. If I'm remotely in area, will stop in. I find their meat/chicken/por/fish prices kinda high... but window shop anyway. Was in W's one day and saw these MASSIVE shrimp... 3-4/lb! They were shrimp, but looked like lobster tails... and were $25/lb! Though not in market for shrimp at about $7 EACH, did ask fish guy how they should be prepared. Seem to remember his suggestion being close to post where they were split down the back and stuffed with something.

Back from town could not find shrimp with shells on anywhere. I will have to improvise. I have the ingredients for the first 2 recipes so will make the coconut shrimp for his appy and the firecracker for main course. Will do a mix of scotch bonnet peppers and red peppers as there were no other heated red peppers in town.

Substitution questions

Lvmadison- what could I sub for the wine?

Lars- can I use jalapino peppers in stead we don't get serrano's here. Also I have white vinegar, malt, cider and sushi. Can I use one of those instead.

klseiverd- I think I saw shrimp like that in the market in Mazatlan a few years ago. I am thinking hubby would choose lobster for that price.

Klseiverd , I bought some wild jumbo shrimp a few years ago. I can't remember what I paid for them though.

I marinated them in garlic and olive oil and hot red pepper flakes and then grilled them.

Happy Anniversary, CLBlakey, and many, many more. Your dinner sounds delicious.

Ann T, Elery thinks your Firecracker shrimp sounds wonderful, I think he'll be having that pretty soon. I love shrimp but I'm a wuss, I'm sure I cant eat anything with 1/4 cup of hot chili peppers in it, so I'll be having something else, or more likely, just plain seafood of my choice.

Annie

Annie, like most ingredients you can adjust the chili pepper to suit your own taste. Some chiles are more potent than others.

~Ann

Hubby loved the firecracker shrimp though I definitely skimped with the hot pepper I was afraid of the scotch bonnets I will know better next time. I did make the chicken for me Thanks again Ann it was perfect.

Never got to making the coconut shrimp ran out of time. But hmm there is a weekend coming Saturday shrimp day. I'm sure he will love it.

Thanks for the Anniversary wishes.