Jekyll Island Shrimp Recipes

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SPICY ISLAND SHRIMP



Spicy Island Shrimp image

My husband got this recipe while he was living on St. Croix Island. We've served the zippy shrimp dish on several holiday occasions. I'm amazed at how even those who claim not to care for shrimp come out of their shells and devour them when they're prepared this way! -Teresa Methe, Minden, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1 large green pepper, chopped
1 large onion, chopped
1/2 cup butter cubed
2-1/4 pounds uncooked large shrimp, peeled and deveined
2 cans (8 ounces each) tomato sauce
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon cayenne pepper
Optional: Hot cooked rice and thinly sliced green onions

Steps:

  • In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

Nutrition Facts : Calories 293 calories, Fat 17g fat (10g saturated fat), Cholesterol 293mg cholesterol, Sodium 1013mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

ISLAND SHRIMP AND RICE



Island Shrimp and Rice image

This is not the usual shrimp and rice dish. It is simply delicious...

Provided by PRINCIPALCOLE

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 14

8 ounces bacon
3 tablespoons bacon drippings
1 large onion, finely chopped
1 ½ cups uncooked long grain white rice
3 ¼ cups chicken broth, divided
1 (14.5 ounce) can diced tomatoes with juice
2 teaspoons fresh lemon juice
1 ½ teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 pounds medium shrimp - peeled and deveined
¼ cup chopped fresh parsley

Steps:

  • Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
  • Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
  • Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 31.9 g, Cholesterol 183.2 mg, Fat 5.2 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 1.7 g, Sodium 799.5 mg, Sugar 2.3 g

JEKYLL ISLAND SHRIMP



Jekyll Island Shrimp image

Named for the island off the coast of Georgia, this dish can serve as a rich appetizer or an elegant main dish! This comes from my "America Cooks" cookbook! I love it for it's simplicity and elegance! Hope you enjoy! Update: I have prepared this dish using frozen, cooked shrimp and as suggested by the comments from a reviewer, the shrimp were a little tough. Since the cooking time is to melt the butter and for the topping to get crisp, I would suggest reducing the cook time or using uncooked shrimp. I can say, even though the shrimp I used were a little tough, the taste was delicious! Hope this helps! Thanks!

Provided by Bobtail

Categories     Healthy

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 lbs cooked shrimp, peeled and cleaned
4 tablespoons butter, softened
1 garlic clove, crushed
6 tablespoons fine dry breadcrumbs
2 tablespoons parsley, chopped
4 tablespoons sherry wine
1 pinch salt
1 pinch white pepper
1 pinch cayenne pepper
1 -2 lemon, for garnish

Steps:

  • Preheat oven to 375 degrees.
  • Arrange the cooked shrimp in individual dishes or a shallow casserole dish.
  • Combine the remaining ingredients except the lemon wedges, mixing well.
  • Spread this mixture over the shrimp, completely covering the shrimp.
  • Place in preheated oven for approximately 20 minutes or until the the butter melts and the crumbs become crisp.
  • Garnish with the lemon cut into wedges or slices.

Nutrition Facts : Calories 959.5, Fat 30.4, SaturatedFat 16.4, Cholesterol 945.1, Sodium 1579.3, Carbohydrate 41.2, Fiber 4.6, Sugar 3.9, Protein 101.7

ISLAND SHRIMP



Island Shrimp image

Make and share this Island Shrimp recipe from Food.com.

Provided by Lori 13

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 1/4 lbs shrimp
1 lime, juice of
salt & fresh ground pepper (to taste)
1 tablespoon canola oil
1 cup water
1/2 cup white wine
1 1/2 lbs cassava (or golden turnip, peeled, chunked)
1 (15 ounce) can coconut milk
2 tablespoons canola oil
2 garlic cloves (minced)
1 cup onion (grated)
1 red bell pepper (minced)
1 (28 ounce) can chopped tomatoes (drained)
1/2 cup parsley (minced)

Steps:

  • Clean shrimp, reserving shells.
  • Toss shrimp with the lime, salt and pepper. Set aside.
  • Heat oil in a saucepan.
  • Add the shells. Saute 3 minutes.
  • Add water and wine. Bring to a boil.
  • Reduce to 1 cup. Strain.
  • Boil cassava 20 minutes. Drain.
  • Puree with coconut milk. Season.
  • Heat oil in a skillet.
  • Add garlic, onion and pepper. Saute 5 minutes.
  • Add shrimp. Saute 1 minute.
  • Add broth. Saute 1 minute.
  • Stir in cassava puree. Heat through.

Nutrition Facts : Calories 941.5, Fat 35.7, SaturatedFat 19.3, Cholesterol 388.8, Sodium 476.9, Carbohydrate 92.5, Fiber 9.4, Sugar 18.4, Protein 60

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