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How 'bout Some More Shrimp
        Here are some great Shrimp recipe's from the heart of the   
Deep South. If you have a favorite you would like to share with others,  
Send it along to us and we will try to post it.  

These Recipe's are as close to Red Lobster recipe's as you can get.  

Shrimp Scampi

1 C. White Wine
1/2 C. unsalted Butter
3 tsp. Chopped Garlic
1 lb. Shrimp, peeled and deveined

    Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

Cheddar Bay Biscuits

2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

    Preheat oven to 450 degrees. Mix together baking mix, cold water, and grated cheese. Cut biscuits with a cutter, and place onto a baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes.

Parrot Bay Coconut Shrimp

1/2 lb.Large Shrimp
1 C. Sweetened Coconut Flakes
1 C. Plain Bread Crumbs
3/4 C. Corn Starch
1/2 C. Pina Colada Mix
3 Tbs. Spiced Rum
1 Tbs. Powdered Sugar

    Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix,powder sugar and Rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees.Butterfly and Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain. Serve with Pina Colada dipping sauce, find the recipe here!

Shrimp Pasta

1/3 C. olive oil
3 cloves garlic, chopped
1 lb. shrimp, peeled and deveined
2/3 C. chicken broth
1/3 C. dry white wine
1 C. heavy cream
1/2 C. grated Parmesan cheese
2 Tbsp. each lemon juice and parsley
1/4 tsp. each basil and oregano
1 package linguine pasta (8 ounces) cooked and drained

   Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Remove tails and add shrimp in same skillet and cook over medium heat until pink. Remove; reserve liquid in pan. Add chicken broth; bring to a boil. Add wine; cook over medium heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired. Makes 6 servings.






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