– Recipes –
Super Shrimp
Bring the ocean coast to your home with these innovative ways to cook shrimp. Just make sure to invite the neighbors over for dinner so they’re not jealous!
Shrimp Scampi
Myrtle Barrett
Rogersville Hawkins Farmers Co-op __________________________________ ½ cup butter or margarine 3 to 6 cloves garlic or 2 to 3 tsp. minced garlic 2 tbsps. lemon juice 1 tbsp. dried parsley flakes ¼ tsp. salt ¼ tsp. black pepper 1 lb. shrimp, shelled
Place all ingredients, except shrimp, in a baking dish and bake at 350° until butter is melted. Add shrimp to the butter mixture. If shrimp is uncooked, bake for 10 minutes. If using cooked shrimp, bake for 5 to 7 minutes.
Shrimp Pasta Primavera
Jim Buck Pall Mall Fentress Farmers Co-op ___________________________
• 1 (4-oz.) box angel hair pasta • 8 jumbo shrimp • 6 fresh asparagus spears, cut • ½ cup olive oil • 2 cloves garlic, minced • ½ cup fresh mushrooms, sliced • ½ cup chicken broth • 2 small plum tomatoes, diced • ¼ tsp. salt • ⅛ tsp. red pepper flakes • 1 tbsp. Basil, oregano, thyme, and parley • ¼ cup Parmesan cheese, grated • ½ cup fresh spinach, optional Cook pasta and drain. Set aside. In a large skillet, sauté shrimp and asparagus in olive oil and then add garlic and cook for an additional minute. Add mushrooms, chicken broth, tomatoes, salt, and pepper flakes and simmer for a few minutes. Lastly, add pasta, herbs, and spinach and garnish with cheese. Serve with garlic toast. Serves 2.
Party Shrimp Dip
Marla Heatwole Rockingham, Va. Augusta Co-op Farm Bureau ___________________________
• 1 (4-oz.) cooked salad shrimp • 1 tsp. Old Bay seasoning • 1 (8-oz.) cream cheese, softened • 3 tbsps. cocktail sauce Rinse shrimp and drain well. Place shrimp, Old Bay seasoning, and one cup of water in a saucepan and bring to a boil. Drain again and cool shrimp. Combine shrimp and cream cheese. Spread in a shallow, flat dish. Top with cocktail sauce. Serve on crackers.
Summer Shrimp
Janine Moore Franklin United Co-op, Williamson ___________________________
• 4 ears of fresh corn • 1 bunch of green onions • 2 red, orange, or yellow peppers, chopped • 4 to 6 tbsps. butter • 1 lb. raw, shelled, deveined shrimp Slice raw corn off the cobs. Sauté the corn, onions, and peppers in butter until softened. Add the raw shrimp and cook until pink.
Shrimp Balls Appetizer
Jean Lewis Oneida Scott Farmers Co-op ___________________________
• 2 cans (12-oz.) shrimp, not drained, finely chopped • 1 tsp. lemon juice • 1½ cups seasoned stuffing mix (approx. 1 box) • 1 egg, beaten • ½ cup onion, finely chopped • Garlic powder • Pepper • Old Bay seasoning • ½ lb. bacon, cut in halves Combine shrimp with its liquid and lemon juice. Add stuffing mix, egg, onion, and seasonings to your taste and blend well. Make 1-inch balls and wrap with ½ strip of bacon. Secure with a toothpick. Place on broiler pan and bake at 350° for 30 minutes. Turn a couple of times to get bacon cooked all around. Can be made ahead and frozen or refrigerated, just reheat under the broiler to re-crisp the bacon. Makes around 20 balls.
Shrimp Fried Rice
Darlene Brooks Greeneville Greene Farmers Co-op ___________________________
• 1 (6.2-oz.) pkg Rice-A-Roni fried rice • 2 tbsps. vegetable oil • ¼ cup green onions, sliced • 1 clove garlic, minced • ¼ tsp. ground ginger • 1 (12-oz.) pkg. frozen shrimp, cleaned, uncooked, thawed • 1 (8-oz.) can sliced water chestnuts, drained • 1 (6-oz.) pkg. frozen pea pods, thawed Prepare Rice-A-Roni mix as directed, simmering 15 minutes. Remove from skillet. Keep warm. In same skillet, heat oil and add onions, garlic, and ginger. Cook 1 minute. Add shrimp. Cook 2 minutes. Add water chestnuts and prepared Rice-A-Roni. Cook 2 minutes. Add pea pods. Cook 1-2 minutes or until tender. Serves 6.
Shrimp Mold
Nancy Darnell Coldwater, Miss. DeSoto County Co-op ___________________________
• 1 (10.75-oz.) can tomato soup (add ⅓ can water) • 1½ tbsps. unflavored gelatin (2 envelopes) • 3 (3-oz.) pkgs. cream cheese • 2 (4 to 7-oz.) cans tiny or cocktail shrimp • ½ cup celery, chopped • ¼ onion, finely chopped • 1 cup mayonnaise Soak gelatin in ¼ cup cold water. Heat soup to boiling and melt cream cheese. Add gelatin and cool. When mixture begins to thicken, add mayonnaise, celery, onion, and shrimp (broken into small pieces.) Place in mold and chill. Mold should be oiled or sprayed with cooking spray to easily remove from pan. Serves 16.
Gingerbread recipes in December
The holidays will be here before you know it. This December, we are highlighting your best gingerbread recipes! Creating gingerbread houses is a common Christmas tradition, so we want to see how you make your own gingerbread. Send us your favorite gingerbread recipe that will be sure to get anyone in the holiday spirit!
The person submitting the recipe judged best will be named “Cook of the Month” for the December issue The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.
Monday, October 20, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.