Put 1/2 stick of butter in a bowl and melt it.
Sprinkle in garlic and salt to taste.
Add parsley flakes to taste (if desired).
Place shrimp in melted butter.
Heat in microwave until hot.

Almost as good as Red Lobster.

Red Lobster's Shrimp Quiche Recipe

Serving Size: 4

Ingredients:
1 pre baked 9" pie crust
4 ounces pettite Alskan shrimp -- cooked, peeled,
and deveined***I used larger shrimp that I had cooked and frozen, and cut them in half for this recipe. Plus I didn't put them in the bottom of the pan, but I mixed everything together and poured onto the pie crust.
2/3 cup grated Gruyere cheese
2 eggs -- beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt -- to taste
Freshly-ground black pepper -- to taste

Cooking Directions:
Preheat oven to 350 degrees.
Evenly spread shrimp on the bottom of the pie crust.
Sprinkle with grated cheese.
Beat together eggs, sour cream, green onions, salt and pepper.
Slowly pour the mixture into the pie crust.
Bake for 25 to 30 minutes. Serve warm or cold.

This recipe yields 4 to 6 servings

Texas Shrimp Po' Boy

1 six inch piece of french bread
6 medium to large boiled shrimp, cold
1 tablespoon Miracle Whip or mayo
1 teaspoon horseradish
shredded lettuce
thin sliced tomato
thin sliced red onion or shallot ***I prefer scallions

I like to mix the shrimp with the mayo, horseradish and scallions

Combine Miracle Whip or mayo with horseradish. Spread on both sides of bread. Then fill with remaining ingredients. Put lettuce on the bottom, then tomato, onion and shrimp last. Squirt a little lemon juice or Tabasco sauce over shrimp if desired

Dress with mayo thinned with Italian dressing. Add some garlic powder, onion powder and white pepper, if you have it.

We're in Ocala and have had some mess-the-hair-up winds already. Luckily it's late in the season, so it shouldn't be too bad--if it even gets here.

There were only 5 ppl on board, the Captain & 4 deck hands so in addition to working the shrimp nets, we all had to take turns at all the work on board from driving the boat, to cleaning the decks and doing day to day maintenance and we all took turns as galley cook. To his credit, our captain could hold his own as a gourmet chef, but some of the deckhands were intellectually challenged to make PB&J sandwiches and tomato soup, but there was one thing we all did...with upwords of 35 to 40 tons of shrimp in the hold, we all took turns at trying to figure out a new way to fix shrimp...LOL

One morning one of the guys took about 2lbs of small shrimp, peeled it,then smashed it flat and broke it up and tossed that into the scrambled eggs. Now that in itself was good, but if you want to really make it good, roll that up in a large flour tortilla with a mess of hot picante sauce..that is great...

The Shrimp Shack is right across the road from the docks of a small shrimp fleet! I used to stop off there on my way home to Harbor Island and see what the boats brought in. They always haul in a bunch of other fish in the nets, too, besides all of that fresh shrimp.

I had found some frozen shrimp burger patties at the Albertsons grocery store in Plano, Texas when we lived there that were quite decent for a frozen product.
If I remember correctly the company that made them was in Louisiana. I will have to try to find those somewhere. I would keep some in my freezer all the time.

I am going to try that recipe it sounds great.

Anne

Ditalini Shrimp Salad (Georgysmom)

1 c. uncooked pasta (ditalini or tiny shells)
9 oz. cooked shrimp, cut in bite-sized pieces
3 stalks celery, finely diced
2 green onions, finely diced
1/2 tsp. fresh dill, finely chopped (I like a little more)
1 Tbsp. parsley, roughly chopped (I like a little more)
1/4 c. fresh lemon juice
1 c. mayonnaise
Salt and pepper to taste
3 eggs

Place eggs in a small pot, cover with cold water, bring to a boil, cover and remove from heat for 15 minutes. Drain and cover with cold water. Immediately remove egg shells and set aside. Meanwhile, cook pasta in lightly salted water until al dente (about 8 minutes). Drain, rinse and set aside.

Combine mayo and lemon juice. Mix pasta, celery, dill, parsley, celery, shrimp and mayo. Slice eggs. Gently add most of the eggs to mixture, saving a few slices for garnish. Chill several hours.