Best 5 Mr Bs Shrimp And Ham Melange Recipes

HAM AND SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

MR. B'S BARBECUED SHRIMP RECIPE - (4.3/5)

Steps:

• In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

MR. B'S SHRIMP AND HAM MELANGE

Steps:

• Shell and devein the shrimp and put them in a mixing bowl. Set aside.
• Drop tomatoes into boiling water and let stand 10 seconds. Drain. Pull away and discard the skin. Cut away and discard the cores. Cut tomatoes in half crosswise and squeeze away most of the seeds.
• Cut tomato halves into 1/4-inch dice. There should be about 1 cup.
• Cut ham into very small cubes. There should be about 1/2 cup.
• To the shrimp add the paprika, salt, pepper, thyme, oregano, garlic, all the chopped white part of a green onion or scallion and 1/4 cup of the chopped green part. Blend well with the fingers.
• Heat butter in a heavy skillet and add shallots and shrimp mixture. Cook, stirring, about 2 minutes or until shrimp lose their raw look. Scoop them out into a warm dish.
• Add wine, tomatoes, 1/4 cup green onions and tarragon. Cook, stirring, about 30 seconds and add cream, salt and pepper. Bring to the boil and stir in mustard. Cook, stirring, about 2 minutes or until thickened lightly and saucelike.
• Add ham and shrimp and stir until they are coated with sauce.
• Arrange hard roll halves broiled side up on serving dish and pour shrimp in sauce over all. Sprinkle with remaining 1/4 cup green part of onion.

SPANISH-STYLE GARLIC SHRIMP WITH HAM AND BELL PEPPERS

Steps:

• Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and sauté the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.

HAM AND SHRIMP GRAVY

Steps:

• Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
• Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
• Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
• Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.