Crunchy Almond Shrimp1 pound (31-40 count) shrimp2 eggs1/4 cup cream1/2

Boiled Gulf Shrimp1 gallon water1 (3 ounce) box Zatarain's crab

Beer-Broiled Shrimp3/4 cup Coors  

Beer Batter Shrimp1 pound large raw shrimp1 cup flour1/2 teaspoon

California Shrimp Curry on Avocado12 ounces frozen shrimp1 tablespoon butter1

Blackened Shrimp Stroganoff1 pound fresh shrimp, peeled and deveined 1

Shrimp-Stuffed EggplantSource: The Advocate - Baton Rouge, Louisiana6 medium eggplants1/2

Light Orange Scampi3 cloves garlic2 teaspoons vegetable oil1/8 teaspoon salt1/8

Shrimp Opaloosas1 pound shrimp (washed and seasoned with salt and

Shrimp Newburg1 pound shrimp, cooked, deveined1 (4 ounce can mushrooms3