DON'S FAVORITE BARBECUE SHRIMP!

5 pounds raw shrimp - deheaded, but leave the shell and the tail on hot sauce to taste 1 pound of butter 1/2 teaspoon of black pepper 2 lemons 1 tablespoon salt 1 teaspoon onion salt 1 teaspoon paprika 1/8 teaspoon cayenne pepper 4 tablespoons of barbecue spices 1/8 teaspoon oregano 2 cloves of minced garlic 1 large onion

Melt the butter in a large saucepan. Add the shrimp in a single layer. Combine all your seasonings and then sprinkle generously over the shrimp. Cut your lemons and squeeze them over the shrimp. Next place the onion (leave it whole) and the lemon halves into the pan with your shrimp. Bake at 350 degrees in the oven for about an hour (you might want to check at 45 minutes). Turn the shrimp once or twice until they are pink.

Serve hot. Goes great with fresh french bread. Serves four people. Bon appetite!

JERRY'S BABY SOFT SHELLED CRABS!

One serving = 2 crabs. This recipe serves four people. 8 Baby soft shell crabs 1 cup finely chopped white onions 1 cup finely chopped celery l/2 cup chopped shallots 3 cloves garlic - minced 1/2 pound butter 6 tablespoons chopped parsley 1 pound white lump crabmeat 1 cup chopped boiled shrimp ( save 1/4 cup of the water you boiled the shrimp in) 2 tablespoons flour 3/4 cup milk 1 stick of butter 2 1/2 cups of fresh bread crumbs juice of 1/2 fresh lemon 1 stick of butter 1/4 cup of wine parsley paprika

Clean the soft shell crabs just as you would for frying - remove the spongy parts and the sanbags. Under the top shell- make a slit in the back. For the filling, you need to sauté the onions along with the garlic and celery in butter until it is transparent. Add the flour, then blend together. Next, add the milk and white wine and cook over medium heat until this gets thick. Now add the shrimp and crabmeat and finish the thickening process with the breadcrumbs. Stuff the filling into the crab's top shell and secure with a toothpick. Next, melt a stick of butter in a large skillet. Sauté the crabs on both sides until they are browned and done throughout. Now add the wine. Next, sprinkle with lemon juice, parsley and paprika. Reduce the pan juices if this is to thin.

Serve hot with the juices poured on top. Don't forget to garnish with maybe some lemon slices and a few sprigs of parsley.

	These recipes graciously contributed by your friends Don and Jerry of Geanie's Fresh Seafood & Restaurant in St. John Parish.

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