Ingredients

• 1 lb Raw Shrimp
• 1/2 cup Soy Sauce
• 1/2 cup Sherry
• 1 tbs Lemon Juice
• 1 Clove Crushed Garlic
• 1/4 cup Peanut Oil

Directions

Peel and devein shrimp. Mix ingredients well, pour over shrimp and refrigerate 4 to 6 hours. Remove shrimp and broil about 2 minutes each side.

Yield: 4 Servings

Ingredients

• 2 pounds shrimp
• 1/4 cup lemon juice
• 2 cloves finely chopped garlic
• 1/2 tsp. salt
• 1 cup melted butter

Directions

Peel and devein shrimp and set aside. In a small saucepan, cook garlic in margarine until tender. Remove from heat. Add lemon juice, salt and pepper. Arrange shrimp in a single layer on a baking pan. Pour sauce over shrimp. Broil about 4 inches from heat source for 6 to 8 minutes or until shrimp are pink and tender. Baste once during broiling with sauce in pan. Sprinkle with parsley. Serve with crusty bread to absorb sauce.

About 4 servings

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 teaspoons chopped garlic
• 1/4 cup minced scallions
• 1/2 cup coarsely chopped white button mushrooms (about 2 mushrooms)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 1 pound large shrimp (about 24), shelled
• 1 cup fresh bread crumbs (from about 3/4 slice white bread processed in a food processor)
• 1/4 cup dry white wine

Directions

Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among four individual gratin dishes with about a 1-cup capacity, or spoon into one large gratin dish or shallow baking dish.

In another bowl, toss the bread crumbs with the remaining 1 tablespoon oil, so that they are lightly coated but still fluffy. Sprinkle the crumbs over the shrimp mixture and pour the wine on top.

About 30 minutes before serving time, heat the oven to 425°F. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately.

Make Ahead
The shrimp can be tossed with a mixture of the garlic, scallions, mushrooms, salt, pepper and oil a few hours ahead, and the gratins cooked at the last moment in a hot oven.

Ingredients

• 2 cups diced lobster
• 1 1/2 cups cream
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1/2 cup sherry
• 2 egg yolks, beaten

Directions

In a saucepan, combine lobster, cream, salt and pepper. Slowly heat to boiling point. Mix sherry and egg yolk. Blend into hot mixture, stirring constantly over low heat until thickened. Spoon into 8-ounce casseroles and sprinkle with paprika.
serves 4

Ingredients

• 1/4 pound fully cooked smoked sausage per person, cut into 1-inch pieces
• 1/4 cup Old Bay seasoning, or more to taste
• 2 small new potatoes per person
• 1 ear fresh corn per person, shucked, silked, and broken in half
• 1/2 pound large fresh shrimp per person (16- to 20-count size), shell on

Directions

* Fill a large pot with enough water to cover all of the ingredients.

* Add the sausage and Old Bay seasoning and allow to boil for about 20 minutes so that the sausage can flavor the water. Taste, and add more Old Bay if you think you need more.

* Add the potatoes and boil for about 15 minutes.

* Add the corn and boil about 10 minutes more. Finally, add the shrimp and allow to cook for 3 minutes. Taste a shrimp and if it is cooked through, drain immediately and serve on an oversize platter or, as we do, on a table covered with newspaper. Serve with tartar and cocktail sauces.

Makes 12 servings

Times Online – Hammond, Indiana