Three Mile Island Shrimp Recipes

SPICY ISLAND SHRIMP

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.

TROPICAL ISLAND SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.

THREE MILE ISLAND

Steps:

• Shake together liquid ingredients with ice (except Sprite and ice) and strain into a cocktail glass.
• Gently add sprite.
• Add more ice, if desired.

3-MILE ISLAND CHILI

Steps:

• For dried chilies - cut them apart, discard dried seeds, and reconstitute by putting the shells into a bowl and pouring 1 cup boiling water over them. let sit for 1 hour. Save the water for later use.
• For fresh chilies - seed and devein (wear rubber gloves and wash hands thoroughly afterward).
• Chop the onions and cilantro. Place into crock pot.
• Mince or finely grate the garlic. Place into crock pot.
• Brown the beef until it is well broken up. Put into crock pot.
• Chop fresh and reconstituted chilies. Place into crock pot. Wash hands once again.
• Tomatoes: Chop the fresh romas or open the canned tomatoes. Place in crock pot.
• Put all other ingredients into the crock pot, including the water and reconstituted water.
• Heat on low for 8 hours. serve with sliced green onion, mexican blend cheese, and/or crackers. Have some milk available for sissies that can't stand the heat.

THREE MILE ISLAND SHRIMP

Steps:

• Peel and de-vein the shrimp; wash, drain and place on skewers, 5-6 per skewer.
• Sauté the onions and garlic in the butter, remove from the heat and place in a blender.
• Add the cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds; blend till smooth.
• Brush onto the shrimp skewers and marinate for 30-60 minutes in the fridge.
• Fire up the grill and cook the shrimp until they are opaque and slightly crispy.
• Dust them with paprika and serve.