I neglected to take pictures, so use your imagination of shrimpy goodness. =)
Dish #1 - Cheesy Shrimp Dip
This can be used as an appetizer, snack or entree.
I think it tasted fine and was told it was really delicious, but either I missed on my prep or the recipe is a miss by Paula Deen. It sounds amazing ... I mean cheese, how can you go wrong? And shrimp, yuum.
While standing in the store looking at the 10-oz ring of shrimp and the 1-lb ring, it looked like one pound was a lot for the three of us. So, I got 2 of the smaller rings...one for the dip and one to do some simple scampi. Then I'd halve, give or take, the dip recipe.
However, by time I chopped the shrimp for the dip it looked like a lot less, so I added a few more from the second ring. Still looked skimpy, but I went with it.
My modifications ended up being:
Cornstarch slurry - @ 2 tbsp total of CS and water?
As you can see, I didn't quite halve the cheese since I had @ 3/4 the total shrimp...it's cheese, you can't have too much cheese, in my opinion.
Too much butter! I think it's really only in there to help with the pepper. It ended up separating from the whole mixture when baked.
I used green pepper because I couldn't find a small red one...all the ones in the store were ginormous, I swear they were on steroids. I think it tasted just fine with the green though.
Left out the onion because my dinky grocery either didn't have singular ones or they hid them.
After baking @ 25 minutes, I pulled it out of the oven and all the butter had separated and pooled around the edge and overall it was more of a chowder consistency. Meh. Hard to spread on crackers. I tried stirring it back in, but to no avail so had to add some cornstarch to thicken it up a bit.
If I make this again, I'd:
-Use the whole pound of shrimp.
-Only use a small bit of butter to keep the peppers from sticking to the pot, or none.
-Probably add another 1/4 cup +/- of cheese.
-Use half the sour cream and mayonnaise to help avoid chowder consistency.
Side thought: you could probably add some scallops to change things up.
Dish #2 - Baked Shrimp Scampi
I forget where I found the original recipe, but here's what I did with the 8-oz. (@ 20) shrimp. My additions in italics.
1 heaping tbsp. Italian breadcrumbs plus 1 level tbsp.
2 tbsp. olive oil - I used EVOO instead of butter/lemon juice.
Turn shrimp; sprinkle with lemon zest, lemon juice, and the rest of the parsley.
Bake shrimp scampi for 8 to 10 minutes, or until just done. Arrange shrimp scampi on hot serving platter; pour garlic butter from pan over the shrimp and garnish with several lemon wedges.
Cover shrimp with mixture and bake @ 10-15 minutes or when shrimp are done (curled up like they do). Serve warm.
If I made this again, I'd probably use a little less EVOO and rather than just cover the shrimp with the breadcrumb/herb mixture give them a small douse/stir in EVOO and then have the mixture coat them or toss it all in a bowl/bag and arrange them in a layer to bake.