Best Plantation Shrimp Recipes

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HAMPTON PLANTATION SHRIMP PILAU



Hampton Plantation Shrimp Pilau image

This one is from Recipes worth Sharing

Provided by Lynnda Cloutier

Categories     Seafood

Number Of Ingredients 10

4 strips bacon
1 teaspoon salt
1 cup raw rice
3 tablespoons butter
1/2 cup celery, chopped fine
2 tablespoons chopped bell pepper
2 cups raw shrimp, peeled
1 teaspoon worcestershire sauce
1 tablespoon flour
salt and pepper to taste

Steps:

  • 1. Fry bacon until crisp. Drain. Add bacon grease and salt to water to cook rice. Cook rice according to package directions. In large skillet, melt butter and saute celery and pepper. Sprinkle shrimp with Worcestershire sauce and dredge in flour. Add shrimp to pan and simmer until flour is cooked. Season with salt and pepper. Add cooked rice and mix well. Stir in crumbled bacon. Serves 6 Charleston Receipts Repeats, Junior League of Charleston, South Carolina

PAULA DEEN'S MCCALL'S PLANTATION SHRIMP SALAD



Paula Deen's Mccall's Plantation Shrimp Salad image

Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Bag Lady I just saw this and thought it looked good. Posting for safe keeping.

Provided by Luvs 2 Cook

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs shrimp, cleaned and de-veined
1 tablespoon shrimp seasoning (recommended Old Bay)
1 cup rice
1/2 cup chopped onion
1/2 cup chopped green olives
black pepper
1 cup mayonnaise

Steps:

  • Boil shrimp in water, to cover, with shrimp seasoning just until pink.
  • Drain and reserve the shrimp boil water.
  • Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
  • In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
  • Add the onion, olives, and black pepper, to taste, to the rice.
  • Then stir in the mayonnaise.
  • Add the cooled, dry shrimp last.
  • Toss and serve.

Nutrition Facts : Calories 441.1, Fat 16.6, SaturatedFat 2.6, Cholesterol 304.7, Sodium 791.8, Carbohydrate 36.9, Fiber 1, Sugar 3.1, Protein 34.3

PLANTATION SHRIMP ON SUGAR CANE SKEWERS



Plantation Shrimp On Sugar Cane Skewers image

Provided by Steven Raichlen

Categories     appetizer, side dish

Time 40m

Yield 6 to 8 appetizer servings, 4 light main course servings

Number Of Ingredients 13

24 extra-large shrimp (1 1/2 pounds), peeled and deveined
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 clove garlic, minced
Salt and freshly ground black pepper
1/2 cup dark brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
1/2 cup dark rum
3 tablespoons Dijon-style mustard
1 tablespoon distilled white vinegar
1/4 teaspoon each cinnamon, ground cloves and black pepper
Pinch of salt
12 sugar cane swizzle sticks (see note)

Steps:

  • Place shrimp in a mixing bowl and stir in oil, lime juice, garlic, salt and pepper. Marinate 15 minutes while you prepare glaze and skewers.
  • Place ingredients for glaze in a saucepan, and bring to a boil. Reduce heat to medium, and simmer until thick and syrupy, 4 to 6 minutes.
  • Cut swizzle sticks in half widthwise, and cut one end off each piece sharply on diagonal. Resulting skewers should be about 5 inches long and 1/4 inch wide.
  • Set up grill for direct grilling, and preheat to high. Using a metal skewer, make two starter holes in each shrimp, one toward head end, one toward tail. Insert a sugar cane skewer through holes. Repeat with remaining shrimp.
  • Brush and oil grill grate. Grill shrimp kebabs until cooked, about 2 minutes a side, generously basting with glaze. Serve any remaining glaze as a sauce on the side.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 548 milligrams, Sugar 11 grams, TransFat 1 gram

MCCALL'S PLANTATION SHRIMP SALAD



McCall's Plantation Shrimp Salad image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 7

2 pounds shrimp
1 packages shrimp seasoning
1 cups rice
0.5 cups onion
0.5 cups green olives
1 units black pepper
1 cups mayonnaise

Steps:

  • Boil shrimp in water, to cover, with shrimp seasoning just until pink. Drain and reserve the shrimp boil water. Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
  • In the reserved water, boil the rice according to package instructions until tender, drain and set aside. Add the onion, olives, and black pepper, to taste, to the rice. Then stir in the mayonnaise. Add the cooled, dry shrimp last. Toss and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PLANTATION SHRIMP



Plantation Shrimp image

Number Of Ingredients 20

FOR THE SHRIMP AND MARINADE:
24 shrimp, extra-large (1 1/2 pounds), peeled and deveined
2 cloves garlic, minced
2 scallion, both white and green parts, trimmed and minced
1 tablespoon ginger, minced fresh
1 jalapeno chiles, or 1/2 scotch bonnet chile, seeded and minced
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons peanut oil
FOR THE RUM GLAZE:
1/3 cup rum, dark, plus 1 tablespoon
2 tablespoons tomato paste
2 tablespoons brown sugar, dark, firmly packed
1 tablespoon honey
1 tablespoon white vinegar, distilled
1 tablespoon Worcestershire sauce
1 1/2 teaspoons hot sauce, such as tabasco
1/8 teaspoon allspice, ground
1/8 teaspoon cloves, ground
salt and freshly ground black pepper, to taste

Steps:

  • 1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.2. Combine the garlic, scallions, ginger, chile, soy sauce, honey, and peanut oil in a large bowl and whisk to mix. Add the shrimp, tossing to coat. Cover and let marinate, in the refrigerator, for 1 hour.3. Preheat the grill to high.4. While the shrimp marinates, prepare the sugarcane skewers. Peel the piece of sugarcane, using a sharp knife, then cut crosswise into 3-inch sections. Cut each section into 8 lengthwise strips, each about 1/4 inch wide (this will make 24 strips in all). Cut one end off each strip at an angle to make a sharp point. Set aside while you prepare the glaze.5. Combine the 1/3 cup rum, the tomato paste, sugar, honey, vinegar, Worcestershire sauce, Tabasco, allspice, and cloves in a small, heavy saucepan and bring to a boil over medium-high heat, stirring until blended and the sugar is melted. Reduce the heat to medium and simmer to a syrupy glaze, 3 to 5 minutes. Remove from the heat, stir in the remaining 1 tablespoon rum, and taste for seasoning, adding salt and pepper as necessary.6. Remove the shrimp from the bowl and make a "starter" hole through the center of each with a metal skewer, since the sugarcane strips are not stiff enough. Thread the shrimp on the cane strips, starting with the pointed end, 1 shrimp to each.7. When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.8. Transfer the shrimp to serving plates or a platter and serve immediately.Serves 6 to 8 as an appetizer, 4 as an entrĂ©e

Nutrition Facts : Nutritional Facts Serves

PLANTATION SHRIMP WITH SHIITAKE MUSHROOMS AND BABY BOK CHOY



Plantation Shrimp with Shiitake Mushrooms and Baby Bok Choy image

_This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door. [Read more](/features/chefs/phan) about Phan and Vietnamese food._

Provided by Charles Phan

Yield Makes 2 servings

Number Of Ingredients 11

1 1/2 cups chicken stock
5 tablespoons fish sauce
1 tablespoon granulated sugar
12 plantation or tiger shrimp
4 ounces shiitake mushrooms
12 to 16 ounces baby bok choy
3 tablespoons canola oil
1/2 teaspoon minced garlic
2 tablespoons mirin (rice wine)
1/3 cup stir-fry sauce
Steamed rice for serving

Steps:

  • In a medium bowl, combine the chicken stock, fish sauce, and sugar. Stir until the sugar dissolves.
  • Peel the shrimp and slice in half lengthwise. Remove any veins. Wash the shrimp under cold water, pat dry with paper towels, and set aside.
  • Clean the shiitake mushrooms with a dry, clean towel or brush. Cut the mushrooms into 1/4-inch slices. Wash the baby bok choy and cut into 1-inch pieces. Set aside to dry.
  • Heat a frying pan or wok on high heat until smoking. Pour 1 tablespoon of the oil into the pan. Add the shrimp and cook it until it changes color (20 to 30 seconds). Remove from pan and set aside.
  • Without cleaning the pan, add the remaining 2 tablespoons oil. Add the garlic and cook until fragrant, about 10 seconds. Add mushrooms and bok choy and stir-fry until the vegetables are tender, 30 seconds to 1 minute.
  • Add the shrimp to the pan and stir-fry for 10 seconds. Then add the rice wine and continue to stir. Add the stir-fry sauce and cook until shrimp is fully cooked, about 15 seconds.
  • Remove from heat and serve immediately with steamed rice. Any remaining sauce may be refrigerated for up to 4 days or frozen.

MCCALL'S PLANTATION SHRIMP SALAD



McCall's Plantation Shrimp Salad image

How to make McCall's Plantation Shrimp Salad

Provided by @MakeItYours

Number Of Ingredients 7

2 pounds shrimp, cleaned and de-veined
1 package shrimp seasoning (recommended: Old Bay)
1 cup rice
1/2 cup chopped onion
1/2 cup chopped green olives
Black pepper
1 cup mayonnaise

Steps:

  • Boil shrimp in water, to cover, with shrimp seasoning just until pink. Drain and reserve the shrimp boil water. Chop shrimp into bite-size chunks, put on paper towels; set aside to cool. In the reserved water, boil the rice according to package instructions until tender, drain and set aside. Add the onion, olives, and black pepper, to taste, to the rice. Then stir in the mayonnaise. Add the cooled, dry shrimp last. Toss and serve.

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