Shrimp Elegant

3 tablespoons butter or margarine
1/3 cup finely chopped onion
1 garlic clove, minced
1 small can sliced mushrooms, drained
1/2 cup chopped green bell pepper
1 pound Booth? Peeled and De-veined Shrimp, frozen
1 (10 1/2 ounce) can condensed Cheddar cheese soup
1/3 cup half-and-half
1/4 cup dry sherry

Melt butter in large saucepan; saut? onion, garlic, mushrooms and green bell pepper until tender but not brown, about 5 minutes. Add shrimp and saut? another 5 to 7 minutes. Drain off liquid. Stir in soup; gradually blend in half and half and wine. Cook, stirring occasionally until heated through.

Serve over rice.

Shrimp Curry

3 scallions, chopped
1 clove garlic, minced
4 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
1/2 teaspoon powdered ginger
1 cup chicken stock
1 cup light cream
2 tablespoons fresh lemon juice
1 pound cooked small shrimp

Saut? onions and garlic in butter until soft. Sprinkle with flour, curry powder and ginger. Stir and cook for 3 minutes. Gradually add chicken stock, then cream. Cook and stir until well blended and thickened. Add lemon juice and shrimp. Adjust seasonings.

Serve over rice with condiments.

Condiments
Sliced bananas
Chopped chives
Chutney
Chopped peanuts
Coconut
Chopped egg

Shrimp Curry

1 1/2 cup cooked shrimp
1/2 teaspoon curry powder
1 cup mayonnaise
2/3 cup evaporated milk
2 tablespoons chopped green bell pepper
2 tablespoons chopped pimento
1 teaspoon chopped onion

Blend curry powder into mayonnaise. Gradually blend in evaporated milk. Then add shrimp, green pepper, pimento and chopped onion. Heat, stirring occasionally.

Serve hot over cooked rice.

Shrimp Chowed with Garlic

1 1/2 pounds large shrimp, peeled and de-veined
3 tablespoons peanut oil
1 teaspoon salt
5 cloves garlic, sliced thin
3 scallions, chopped
2 teaspoons sesame oil
1 tablespoon dry sherry

Heat a large cast iron frying pan over highest heat. Add oil, salt and garlic; toss for just a few seconds. Add shrimp and toss constantly until they all change to a bright orange color. Throw in the scallions and the sesame oil and toss for a few seconds. Add the sherry and cover the pan. Turn off the heat and serve immediately.

Seafood Rub

1 1/2 teaspoons ground bay leaves
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground celery seeds
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon ground red pepper

Combine all ingredients; store in an airtight container. Rub on seafood or chicken before grilling.

Seafood Kabobs

3/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh lime juice
Peel of 1 lime, grated
1 to 2 tablespoons finely chopped fresh mint
1 to 2 tablespoons finely chopped parsley
1 garlic clove, finely chopped
2 tablespoons freshly-grated ginger
1 1/4 pounds sea scallops
8 skewers
2 to 3 green or yellow bell peppers, cut into 1-inch pieces
32 cherry tomatoes
32 small mushrooms, stems removed
2 red onions, peeled and cut into 1-inch pieces

In a large bowl whisk together 1/2 cup olive oil, vinegar, lime juice, lime peel, mint, parsley, garlic and ginger. Add the shrimp and scallops and stir to coat. Cover and refrigerate for 2 to 3 hours. If using bamboo skewers, soak them in hot water to cover for 30 minutes. Prepare a charcoal grill.

Drain shrimp and scallops, reserving the marinade. Place the seafood on the skewers, alternating with the peppers, tomatoes, mushrooms and onion pieces. Brush with the remaining 1/4 cup oil. Place on a hot grill and grill 3 to 5 minutes, until done, turning frequently and brushing with the reserved marinade.

Serve hot or at room temperature.

Scampi

2 pounds shrimp, fresh or frozen
1 small clove garlic, minced
1 cup butter or margarine
1/4 teaspoon rosemary
1/4 teaspoon basil
3 tablespoons lemon juice
3 tablespoons dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper

If shrimp are frozen, thaw in shell just to separate. Rinse in cold water and place in boiling water. Bring to a boil and cook for 1 minute. Drain shrimp and cool enough to handle. Remove shells and devein shrimp. If shrimp are already shelled, use only 1 pound and separate.

Put minced garlic into melted butter in a medium-size skillet. Let stand over heat for a few minutes to frizzle garlic. Add herbs, lemon juice, wine, salt and pepper. Arrange shrimp in skillet and heat until shrimp are cooked, approximately 8 to 10 minutes.

Yields 4 servings.