RECIPES

Our family is proud to share these recipes with you. Enjoy!

Broiled Rock Shrimp Recipe

Turn your oven onto Broil and put your oven rack as high as it will go. Spread your split and cleaned rock shrimp out shell side down on a cookie sheet. Spoon melted butter over them and add seasoning (if preferred). Rock shrimp go well with a variety of seasonings, such as Old Bay and Caribbean Jerk. Slide your pan of rock shrimp into the oven. As the rock shrimp cook, their flesh will turn from opaque to white and their tails will roll up and scorch on the ends. The shrimp are done when the flesh just starts to pull away from the shell. It takes about 1 ½ - 3 minutes, depending on your oven. You might want to experiment with 2 or 3 shrimp before you put a whole pan in as each oven cooks differently. Overcooked shrimp will be rubbery and tough. Melt some butter in which to dip your rock shrimp.

Corn Fritters

• 2 cups flour
• 2 eggs – beaten
• 1 Tblsp. baking powder
• 1 cup milk
• ½ Tsp. salt
• 4 Tblsp. Liquid butter blend
• 4 Tblsp. Sugar
• 1 cup whole corn – drained

Heat the cooking oil to approximately 350 degrees F. Sift the flour, baking powder, salt, and sugar together. Combine eggs, milk, and butter blend. Fold the egg mixture into dry ingredients. Add corn last. Drop by tablespoon into hot oil – deep fry about 5 minutes, turning periodically – or until they’re golden brown. Sprinkle with powdered sugar. If you don’t want to bother with cooking fritters from scratch, we have fritter mix available. All you have to do is add water and corn and fry them.

Shrimp Soup

• 2 quarts water
• 2 cups potatoes – diced
• 1 cup celery – chopped
• 1/2 cup onions - chopped
• 2 Tblsp. powdered chicken base (shrimp base is better if you can find it)
• pepper (to taste)
• 1 lb. rock shrimp (or regular shrimp) – peeled and de-veined
• 3 oz. (approximately) corn starch

Fill soup pot with 2 quarts water – bring to a boil. Add the chicken base, celery, onions, and potatoes. Continue cooking until vegetables are cooked. Add the shrimp – bring to a boil once again. Add corn starch to a little bit of cold water and stir until totally dissolved. Slowly add the corn starch mixture to the soup, stirring continuously until the soup thickens to desired consistency. Add pepper to taste.