Shrimp Recipes from the Venus de Milo Restaurant

Cajun Style Grilled Shrimp
with Blue Cheese Cole Slaw  

Shrimp Bordelaise

Shrimp in Lime Butter Sauce

Shrimp Scampi

Cajun Style Grilled Shrimp 
with Blue Cheese Cole Slaw

Preparation Time: Approx. 30 minutes
Yield: 4 servings

Ingredients: Grilled Shrimp
3 ounces drawn butter
1 tablespoons chopped garlic
2 tablespoons chopped green pepper
2 tablespoons chopped onion
16 each jumbo shrimp, peeled and de-veined

Ingredients: Cajun Seasoning
1 cup salt
1 tablespoon black pepper
1 tablespoon granulated garlic
1 tablespoon parsley flakes (crushed)
1 tablespoon dehydrated onion (crushed)
1 tablespoon cayenne pepper
1 tablespoon chili powder
2 tablespoons paprika

Ingredients: Cole Slaw
1 small head green cabbage shredded
1/2 cup crumbled blue cheese
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 cup mayonnaise
salt and pepper to taste

Method:
To make the Cajun seasoning, combine all the spices . 

In a mixing bowl combine the lemon juice and Dijon mustard. Next add the mayonnaise and blend well with a spoon. Crumble the blue cheese into the mayonnaise mixture and mix gently. Pour the blue cheese dressing over the shredded cabbage and toss lightly. Check the blue cheese slaw for salt and pepper and refrigerate till needed.

Heat the drawn butter in a heavy skillet. Add the garlic, green pepper, and onion and sauté lightly. Add the shrimp and sauté just until the shrimp are firm to the touch and lose their translucent appearance. Remove the shrimp from the fire and season liberally with the Cajun spice while tossing the shrimp in the pan. 

To serve place a portion of blue cheese Cole slaw on the center of each plate. Arrange 4 shrimp around each mound of Cole slaw. 

  Shrimp A La Bordelaise

Note: Bordelaise style in no way refers to the classic French Bordelaise Sauce which is a fortified Espanola most commonly used for grilled meats. In the case of seafood, A La Bordelaise refers to a sauce composed of white wine, garlic, shallot, and green onion or scallion. This recipe will be served over pasta so a creamy wine and herb sauce will be created with the addition of some heavy cream and some extra butter. 

Ingredients:
1 lb peeled and de-veined shrimp
2 tablespoons olive oil 
6 tablespoons butter
2 tbs. chopped shallots
1 tablespoon chopped garlic
4 tablespoons chopped scallions
½ cup Chardonnay
2 tbs. fresh chopped parsley
¼ cup heavy cream
pinch crushed red pepper
salt and black pepper to taste
1 lbs. cooked pasta 

Method:
In a medium sauté pan over a low fire heat ½ the butter and the olive oil and sauté the garlic, shallots, and the shrimp until the shrimp are firm to touch and lose their translucent appearance. Add the white wine, the scallions, and the chopped parsley and return to a simmer. Add the heavy cream, and a pinch of crushed red pepper and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.

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Shrimp with Lime Butter Sauce

Note: This item is a nice summertime appetizer or light entrée.

Preparation Time: Approx. 2-3 hours to prepare and marinate, with and additional 15 to 20 minutes to grill and serve.
Yield: 2 servings

Ingredients:
1 lbs. peeled and de-veined shrimp
1/2 cup olive oil
1 tablespoon lime juice
fresh ground black pepper
pinch salt
pinch dry parsley flakes

Method:
Make a marinade by combining first the lime juice, salt, pepper, and parsley flakes. Next whisk in the olive oil and pour the marinade over the shrimp and marinate while refrigerated for 2 hours.

Remove the shrimp from the marinade and place on a hot grill. Save the excess marinade for basting the shrimp as it grills. Grill over a low to medium fire basting often to prevent over drying. Grill for about 12 minutes or until the shrimp  is firm and to touch and loses its translucency. Serve at once with lemon wedges.

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Preparation Time: Approx. 20 minutes
Yield: 2 servings

Method:
In a medium sauté pan over a low fire melt the ¼ cup of butter and sauté the garlic and the shrimp until the shrimp are firm to touch and lose their translucent appearance. Add the white wine, the lemon juice, and the chopped parsley and return to a simmer. Add the heavy cream and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.

For a spicier version of this recipe try adding some hot banana pepper rings.

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