Recipes

(serves 8-10 people)
5 pounds Anna Marie Seafood shrimp, heads and shells on 
2 pounds real butter 
2 tablespoons Creole seasoning 
2 tablespoons chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces good beer (microbrewery is preferable)
5 - 10 cloves garlic, finely minced 
1 medium onion, very finely minced
3 ribs celery, very finely minced
3 - 4 tablespoons chopped parsley
2 teaspoons fresh-squeezed lemon juice

Melt a stick of the butter

in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes. Melt the rest of the butter. Add the beer, Worcestershire sauce and lemon juice.

Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are submerged.

If they're not ... melt more butter and add to the sauce. Bake in a 350 degree oven until the shrimp turn p ink, about 15 minutes.

Serve in big bowls.

Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib. Serve with plenty of French bread to dip in the sauce.

CAJUN SHRIMP BOIL
(serves 8)
8 pounds Anna Marie Seafood shrimp, heads and shells on
6 quarts water
Liquid and/or powdered shrimp boil seasoning (Zatarain's brand; follow measurements on package)
1 lemon, cut in half
2 onions, sliced
4 toes of garlic, pressed
6 stalks of celery

Pour water into large boiling pot.

Add seasonings to water and bring to boil. Add shrimp and bring to boil again for two minutes. Turn heat off. Add ice to cool shrimp and let soak for 10 minutes. Strain and serve.

For a complete meal, boil corn on the cob and small red potatoes in seasoning before adding shrimp. They make excellent side dishes and soak up the wonderful spicy flavor of the Cajun seasoning.

Dipping Sauce for boiled and fried shrimp:
Whisk together

equal parts of mayo and ketchup. Add garlic powder and seasoned salt to taste. 
C'est si bon!

DEEP FRIED AND DELICIOUS
1 lb Anna Marie Seafood headless shrimp, peeled and deveined
3 cups seasoned fish fry (Zatarain's)
For Egg Wash:
3 eggs
1/2 cup milk
Garlic powder to taste
Dash of hot sauce
1/2 cup mustard

Whisk all of the egg wash ingredients together. Dip shrimp in egg wash, then in seasoned fish fry. Fry shrimp in deep hot oil until golden brown.

Drain on layer of paper towels. Serve with lemon wedge.