Columbia Restaurant Shrimp Supreme Recipes

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SHRIMP AL AJILLO



Shrimp al Ajillo image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

4 ounces extra virgin olive oil
8 cloves minced garlic
1 bay leaf
1 whole chile pepper
12 ounces peeled and deveined shrimp
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces dry white wine
1 lemon, cut in half
1 tablespoon chopped parsley

Steps:

  • In a saute pan, heat olive oil and saute garlic, bay leaf, and chile pepper until garlic is golden brown. Add shrimp, salt, and pepper and saute for 2 minutes. Add white wine and reduce in half. Add juice from 1/2 lemon. Then add parsley. Serve very hot and garnish with other 1/2 lemon.

COLUMBIA RESTAURANT SHRIMP SUPREME



Columbia Restaurant Shrimp Supreme image

This is a nice appetizer or party starter recipe from the wonderful Columbia Restaurant here in Florida. I hightly recommend a visit!

Provided by FloridaGrl

Categories     < 15 Mins

Time 15m

Yield 16 appetizers, 2 serving(s)

Number Of Ingredients 10

16 large shrimp, peeled and deveined, with tails on
1 lemon, juice of
1 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon salt
8 slices bacon, thin slices, cut in half
2 eggs, lightly beaten
1/2 cup milk
flour
vegetable oil (for frying) or peanut oil (for frying)

Steps:

  • Pat shrimp dry and marinate in the lemon juice, garlic, salt and pepper for 10 minutes.
  • Wrap half a strip of bacon around each shrimp and secure with a toothpick.
  • Beat eggs and milk together, dip each shrimp in the batter, then roll in flour. Deep fry at 300F until brown. About 5-8 minutes.

Nutrition Facts : Calories 583.2, Fat 48.5, SaturatedFat 16.7, Cholesterol 367.5, Sodium 2117.3, Carbohydrate 7.2, Fiber 0.4, Sugar 1.3, Protein 28.4

SHRIMP SUPREME



Shrimp Supreme image

Make and share this Shrimp Supreme recipe from Food.com.

Provided by Brookelynne26

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/3 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon fresh lemon juice
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
2 bay leaves
2 lbs cooked peeled shrimp, rinsed

Steps:

  • In a large skillet, melt butter over medium-high heat until frothy. Whisk in the flour until it becomes a smooth, paste-like consistency. Turn the heat down, and constantly whisking, add in the half and half and whisk until bubbly.
  • Stir in the ketchup, Worcestershire, lemon juice, black pepper, red pepper flakes, and bay leaves, whisking until smooth. Remove bay leaves.
  • Turn the heat up slightly. Add in the shrimp and 1/4 cup water, making sure to completely coat the shrimp in the sauce. Cook for 5 minutes. If needed, season more with salt and pepper. Feel free to add more red pepper flakes if desired. Serve immediately over rice.

Nutrition Facts : Calories 295.3, Fat 16.3, SaturatedFat 9.4, Cholesterol 233.2, Sodium 1215.2, Carbohydrate 13.7, Fiber 0.3, Sugar 4.4, Protein 23.2

SHRIMP SUPREME



Shrimp Supreme image

I like the ingredients. Copied this out of a cookbook that I had taken out of the library but I didn't write down which one. It was pre-Zaar! Serve with warm rice.

Provided by Oolala

Categories     Peppers

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup vegetable oil
1 lb shrimp, shelled and deveined
1 green bell pepper, cut in 1-inch squares
1 medium onion, coarsly chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 (14 1/2 ounce) can whole tomatoes
1/4 lb mushroom, quartered
1/4 cup dry vermouth
1/8 teaspoon hot pepper sauce
2 tablespoons cilantro
1 tablespoon lime juice

Steps:

  • Heat oil in a large skillet on medium heat.
  • Add shrimp and saute until pink.
  • Remove shrimp and add green pepper, onion, garlic, and chili powder; saute 5 minutes.
  • Add undrained tomatoes and stir in mushrooms. vermouth, and hot pepper sauce.
  • Bring to a boil and reduce heat; simmer, stirring occasionally, 15 minutes.
  • Stir in shrimp, cilantro and lime juice and serve over rice.

Nutrition Facts : Calories 285.5, Fat 15.6, SaturatedFat 2.2, Cholesterol 220.9, Sodium 285.8, Carbohydrate 11.3, Fiber 3.2, Sugar 5.5, Protein 26.4

CHARLESTON SHRIMP SUPREME



Charleston Shrimp Supreme image

Make and share this Charleston Shrimp Supreme recipe from Food.com.

Provided by Theresa Thunderbird

Categories     < 60 Mins

Time 45m

Yield 2 lb, 3-4 serving(s)

Number Of Ingredients 9

4 tablespoons flour
4 tablespoons butter
1 1/2 cups milk
1 dash red pepper
1/2 lemon, juice of
8 tablespoons ketchup
4 tablespoons Worcestershire sauce
salt & pepper
2 lbs cooked shrimp

Steps:

  • Cream butter and flour.
  • Add milk and make a thick cream sauce.
  • Add remaining ingredients except shrimp.
  • Salt and pepper to taste.
  • Add cooked shrimp and heat until very hot.
  • Serve with rice.

NANA'S SHRIMP SUPREME



Nana's Shrimp Supreme image

This is from my mother's big bag of recipes. She used to cook this at least once a week because we all loved it! Serve over hot rice.

Provided by mary winecoff

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs shrimp, peeled, cleaned and deveined
4 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
4 tablespoons Worcestershire sauce
8 tablespoons ketchup
1 bay leaf
1/2 lemon, juice of
cayenne pepper, to taste
salt and pepper, to taste

Steps:

  • Melt butter in large saucepan.
  • Add flour and mix.
  • Add milk and stir until thick cream sauce is made.
  • Add Worcestershire sauce, ketchup, bay leaf, red pepper and lemon juice.
  • Add salt and pepper.
  • Add shrimp and allow to get very hot (I assume this means to cook until the shrimp are pink and the sauce is hot).
  • Serve over white rice.

Nutrition Facts : Calories 227.5, Fat 8.8, SaturatedFat 5, Cholesterol 242.5, Sodium 567.5, Carbohydrate 10.8, Fiber 0.2, Sugar 4.3, Protein 25.9

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