Combine 1/2 the shrimp and remaining ingredients in blender until fluffy and smooth.
Coarsely chop remaining shrimp and fold into mixture.
Refrigerate.
Better to sit overnight.
Peel and devein shrimp, retaining tails, if desired; set
eaves. (that's everything but shrimp, broth, and flour) Bring to
s minced. Toss with the shrimp, salt, pepper and chiles.
1. Combine the shrimp, lime juice, garlic, Jerk Seasoning,
Bring water to a boil; add shrimp, and cook 3-5 minutes, or until shrimp turns pink.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp.
Cover and chill thoroughly.
Combine mayonnaise and next 7 ingredients; stir well.
Pour mayonnaise mixture over shrimp, and toss gently.
Line a shell shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce.
Spoon shrimp mixture evenly over shredded lettuce.
Toss shrimp with cognac and lemon juice and set aside to marinate. In a separate bowl, mix cream, horseradish, mustard, sugar and ketchup. Season then fold in shrimp. Arrange lettuce on 4 serving dishes and distribute shrimp cocktail over top. Garnish with black pepper.
eturn pan to burner. Saute shrimp, garlic and pepper flakes for
ayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In
Mix cream cheese and salad dressing until well blended.
Stir in remaining ingredients; chill.
Serve with vegetable dippers. Makes 2 cups.
Preparation time is 10 minutes plus chilling.
In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve.
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
st four ingredients and marinate shrimp for 15 minutes.
Beat
o 20 minutes.
Mix shrimp bisque with an equal amount
Peel and devein Shrimp; chop Garlic fine.
Pour Italian Dressing into a large skillet, add chopped Garlic, add peeled and deveined Shrimp (raw).
Saute Shrimp in covered skillet for 10 minutes or until Shrimp are pink.
Remove from heat.
In a small casserole dish, place Shrimp in casserole dish, then place Cheese over Shrimp (repeat if second layer of Shrimp is used).
Mix all the marinade ingredients in a large zip-top plastic bag.
Add shrimp to the bag and marinade 1-2 hours.
Skwer the shrimp on water-soaked bamboo skwers (about 4-5 per skwer).
Grill shrimp over medium heat until pink
Enjoy!
ater and cook 8 to 10 minutes, or until al dente
educed by half, 5 to 10 minutes.
Set oven rack
Fry bacon which has been cut up, remove meat, and chop green pepper, onion, celery.
Brown a little flour in bacon grease, adding enough water and flour to make a thick, brown gravy.
Add bacon, chopped ingredients, and cooked shrimp, salt and pepper to taste.
Let mixture simmer for a few minutes.
Pour a portion in a casserole, add layer of bread crumbs, and so on until the dish is filled.
Put a thick layer of bread crumbs on top and dot with butter.
Bake until brown.
Place cream cheese in bowl.
Sprinkle with quite a bit of cumin and garlic powder.
Sprinkle lightly with red pepper.
Use tomatoes and green chilies out of Ro-Tel.
Mix well.
Fold in drained shrimp.
Serve with crackers or chips.