Paula Deens Lemon Shrimp Cocktail Sauce Food

SHRIMP COCKTAIL WITH LEMON DIPPING SAUCE

Steps:

• For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving.
• For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl.
• Serve chilled shrimp with dipping sauce on the side.

PAULA DEEN: JODI'S CREAM CHEESE AND SHRIMP DIP

Steps:

• Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
• Cover and refrigerate for atleast 8 hours before serving.

PAULA DEEN'S CAJUN SEAFOOD BALLS

Steps:

• Pulse the shrimp in a food processor until finely chopped.
• Transfer the shrimp into a large mixing bowl.
• Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
• Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
• Deep-fry in 350 degree F oil until golden brown.
• Drain on paper towels.
• Serve with lemon wedges and more tartar or remoulade sauce for dipping.

PAULA DEEN'S FIERY CAJUN SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
• Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
• Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

PAULA DEEN'S LEMON SHRIMP COCKTAIL SAUCE

Steps:

• Combine all ingredients and chill before serving.
• Serve with cold shrimp, crab claws, or raw oysters.

THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)

Steps:

• FOR THE SHRIMP:.
• Preheat the oven to 350°F.
• Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
• Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
• Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
• WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
• Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
• To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.

PEEL AND EAT SHRIMP

Steps:

• Add 8 cups water and crab boil seasoning to a large pot. Bring to a boil and stir in shrimp. Remove from heat, cover, and let stand for 15 minutes, until the shrimp turn pink. Drain and serve with lemon wedges and cocktail sauce.

COCKTAIL SAUCE

Steps:

• In a bowl, mix together all of the ingredients. Cover and chill until ready to serve. You can store this sauce in a sealed container or a squeeze bottle and refrigerate for up to a week. Makes 2 1/2 cups.

HOMEMADE TARTAR SAUCE PAULA DEEN

Steps:

• In a large bowl, mix all the ingredients together.
• Pour the tartar sauce into a tight container and set it in the fridge.
• If you trying it for the first time, I recommend you to try it with baked lobster tails or any grilled seafood.