Delta Shrimp

2 quarts water
1/2 large lemon, sliced
2 1/2 pounds unpeeled large fresh shrimp
1 cup vegetable oil
2 tablespoons hot sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon Old Bay® seasoning
3/4 teaspoon dried whole basil
3/4 teaspoon dried whole oregano
3/4 teaspoon dried whole thyme
Leaf lettuce

Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.



Combine oil and next 9 ingredients; stir with a wire whisk. Pour over shrimp. Toss to coat shrimp. To store: Refrigerate in a tightly covered container up to 8 hours.
To serve: Drain shrimp and arrange in a large lettuce−lined bowl. Serve with cocktail sauce.

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Deviled Crab

2 eggs, well beaten
1 (5 1/2 ounce) can evaporated milk
2 tablespoons butter
4 to 5 scallions with tops, chopped
1 tablespoon Worcestershire sauce
Salt, to taste
1 teaspoon dry mustard
1 pound crabmeat
Cracker crumbs

Mix eggs, milk, butter onion and seasonings. Mix well, but gently, to leave lumps of crabmeat. Add just enough cracker crumbs to hold mixture together. Place in crab foils, individual ramekins or a casserole. Sprinkle lightly with cracker crumbs. Bake at 400 degrees F for 20 minutes or until lightly browned.

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Dijon Shrimp

12 to 18 large shrimp
1 lemon, juiced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
4 tablespoons butter, melted
2 tablespoons vegetable oil
4 to 6 cloves garlic, minced

Peel and devein shrimp and place in shallow, rimmed pan. The old−fashioned biscuit pan works well. Mix remaining ingredients and pour over the shrimp. Let marinate for 2 hours, then broil for about 5 minutes or until done. Serve with salad and French bread.

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Dirty Bag Shrimp

1 pound (26−30) shrimp, shell on
1 tablespoon celery salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon thyme

Steam or boil and drain the shrimp well. Place in paper bags with the spices and shake it like it's Shake 'n' Bake! Tear open the bags and get your hands dirty! Have plenty of lemon wedges handy.

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Dirty Shrimp

1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons minced garlic
1/4 pound butter or margarine
2 pounds medium shrimp, shelled and deveined
1/2 cup beer (optional)

Combine seasonings in a small bowl.

Melt the butter in a large skillet over high heat, then add seasonings. Cook for 1 minute. Add shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink. If serving as an appetizer, omit the beer and serve immediately in a chafing dish with wooden picks.

If serving as an entree, add beer and simmer 1 minute. Serve over rice with French bread on the side to dip into the sauce. Makes 12 appetizer servings or 6 dinner servings.