Preheat oven to 400 degrees F, with rack in middle.
Put
Preheat oven to 400 degrees F with rack in middle.
Put garlic
Wash shrimp in cold water, drain.
Place in crock-pot.
Add remaining ingredients and stir well.
Cover and cook on high setting for 2 hours or until shrimp turn pink, if desired.
Turn to low setting until serving time, up to 2 hours.
Yields 4 to 6 servings, 2 1/2 quarts.
Wash shrimp in cold water and drain.
Place in crock-pot.
Add remaining ingredients; stir well.
Cover and cook on high for 1 hour.
If desired, turn to low until serving time, up to 2 hours.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Shrimp -- Peel
he oven to 425 degrees.
Peel, devein and butterfly the shrimp
ur taste.
6. Rinse shrimp thoroughly and leave the shells
If finishing in the oven: preheat oven to 350\u00b0.
Combine
ith frozen shrimp, don't thaw them; place in a sieve
Cook garlic and ginger in oil in an 8- to 9-
Put oven rack in middle position and preheat oven to 400\u00b0F.
2-3-qt ceramic or glass shallow baking dish.
Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt.
Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes.
Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.
Cooks' note: Shrimp with heads on can be used; you'll need 1 3/4 pounds.
Heat oil in a 4 to 5 quart
Season shrimp in shell with salt, black pepper, red pepper and garlic powder.
Put shrimp in hot oil or butter and stir until all shrimp turn pink.
Add onions, celery and bell pepper.
Mix well; cook, covered, for 15 minutes.
When done, using slotted spoon, move shrimp to platter.
Serve juice in small bowls.
When eating, suck on shrimp first, then peel shrimp.
Can be dipped in juice or dip juice with French bread.
Serve with green salad.
Delicious! If real hungry, double recipe.
Rinse shrimp in cold water; do not remove shells.
In a large casserole pan (at least 9 x 12-inch), spread shrimp evenly.
In a saucepan, melt butter over medium heat.
Add whole bottle of Italian dressing, pepper (more for a spicier dish) and juice of 1 lemon.
Heat through and pour over shrimp.
Bake, covered, for 45 minutes at 350\u00b0.
Peel and eat, serving sauce in individual ramekins for dipping.
This recipe is so simple and always a hit! It's messy, so supply lots of napkins.
Serves 4 to 6.
Preheat oven to 425 degrees Fahrenheit.
Arange shrimp in a single layer in a 13 x 9 inch baking dish coated with cooking spray.
Combine lemon juice with butter, garlic, Worcestershire sauce, lemon pepper, and red pepper.
Pour mixture over shrimp.
Bake at 425 degrees Fahrenheit for 8 to 10 minutes or until shrimp are done.
Sprinkle parsley over shrimp; serve immediately.
Serving size is 3 ounces shrimp with 2 Tablespoons sauce with 3 points per serving.
Butter fly the shrimp by cutting along the backside,
Preheat oven to 430 degrees F (220 degrees C).
Season shrimp all
Heat oven to 375\u00b0.
Peel shrimp.
Make a shallow cut lengthwise down back of each shrimp; wash out vein.
Pour oil into a 13 x 9-inch baking dish.
Place shrimp in oil.
Sprinkle with parsley, onions and garlic.
Drizzle with wine and lemon juice. Sprinkle with salt and pepper.
Bake, uncovered, about 20 minutes or until shrimp are pink.
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.