Teriyaki Shrimp
SEAMAZZ
Recipe developed by Paula Deen
1 pound SeaMazz large (U- 15) easy-peel shrimp, thawed
Vegetable oil cooking spray
MARINADE
1 tablespoon fresh lime juice
1/4 cup dry sherry
1/4 cup olive oil
1/4 cup prepared teriyaki sauce
1. Peel, rinse and drain shrimp, then place in a resealable plastic bag.
2. To prepare the marinade, combine all ingredients in a glass bowl or
measuring cup. Pour over the shrimp, seal the bag and refrigerate for at
least 2 hours or overnight.
3. One hour before grilling, start soaking wooden skewers.
4. Preheat grill.
5. When ready to cook, thread shrimp on the skewers, leaving a little
space between each shrimp. Place skewers in a grill basket sprayed with
cooking spray.
6. Grill over high heat for about 5 minutes on each side, or until just
cooked through. Serve hot or cold. Makes 2-3 servings.
Tip: This recipe works wonderfully with larger U- 8 or U- 6 shrimp, where
available. Adjust your cooking times accordingly.
From Paula Deen & Friends (Copyright 2005, Simon & Schuster); used by permission.
Black Pepper Shrimp
SEAMAZZ
Recipe developed by Paula Deen
3 pounds SeaMazz large (U- 15) easy-peel shrimp, thawed
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper
1. Preheat oven to 450°F.
2. Peel, rinse and drain shrimp, then place in a shallow baking pan.
3. In a saucepan, melt butter. Add garlic and sauté for 3-4 minutes. Pour
the butter mixture over the shrimp and toss to coat. Pepper shrimp until
they are well covered.
4. Bake until pink, approximately 5 minutes, turn, bake a few minutes
longer, and pepper again. You must use a heavy hand with the pepper.
5. Serve shrimp with pasta or warm bread and salad. Makes 6 servings.
Tip: This recipe works wonderfully with larger U- 8 or U- 6 shrimp, where
available. Adjust your cooking times accordingly.
Recipe developed by Paula Deen for The Food Network.
