Butterfly shrimp by cutting down the middle to open them to lay flat.
Dry shrimp and dredge them in flour.
Dip in beaten eggs, then into Parmesan cheese.
Heat oil on medium heat and fry shrimp until brown on both sides - do not overcook.
Remove shrimp to platter.
Remove oil from pan, but do not wash.
Add lemon juice and butter to pan and stir until butter melts.
Cook for 2 minutes.
Drizzle over shrimp and serve immediately.
o coat all of the shrimp. Or, mix everything in a
Peel and devein shrimp, retaining tails, if desired; set
rapid boil. Cook the shrimp in the boiling liquid until
Saute green onions and oil on medium heat for 3 minutes.
Chop shrimp in.
Put fire on high and put shrimp stock and whipping cream in; mix well.
Add lemon juice and paprika.
Mix for 5 minutes.
When ready to eat, mix in cold stock and cornstarch until smooth.
on-stick cooking spray. Arrange shrimp in a layer in the
emp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
Place noodles in large heatproof bowl; cover with boiling water. Let stand until just tender; drain. Using kitchen scissors, cut noodles into random lengths. Place in a large bowl.
Whisk garlic, sauce, lime juice and oil in small bowl to combine.
Add shrimp, peanuts, onion, cilantro, chili pepper and dressing to noodles; toss gently to combine.
Peel and devein shrimp, leaving tails on (quick way
Heat oil in a skillet.
Add the garlic and saute.
Add the shrimp and toss around.
Add the parsley and toss some more.
Add the white wine and mix around.
Add the tomatoes.
Salt to taste.
Keep mixing around till the shrimp turn pink and the sauce reaches a somewhat thick consistency, but don't wait till it is too thick or you won't be able to dip your bread into the sauce and soak it up!
Rinse both cans of shrimp well under water, set aside
adding all the water and shrimp stock -a little at a
Mix rice, shrimp, green pepper, celery, onion and olives and set aside.
r ceramic bowl. Add the shrimp and toss to evenly coat
Heat butter and oil in a large saucepan. Add basil, oregano, garlic paprika, Cheyenne pepper, and salt to the saucepan. Mix well and simmer 5 to 7 minutes.
Add shrimp to the sauce. Heat to a simmer and cook the shrimp for 6 to 8 minutes; until the shrimp begin to turn pink.
Mix softened cream cheese with mayonnaise and Miracle Whip. Add salt, pepper, garlic salt/garlic, horseradish and Worcestershire to taste.
Add small amount of milk to make creamy smooth.
Add shrimp and crab, stirring in carefully.
Chill for several hours; bring to room temperature before serving on assorted crackers.
A light sprinkling of fresh chopped parsley on top adds to the presentation.
Cooking time is chilling time.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and let cool to room temperature, at least 15 minutes.
Mix the cooled pasta, shrimp, salad dressing, celery, lemon, scallions, seafood seasoning, salt, and pepper together. Chill until ice-cold, at least 1 hour.
In a large saucepan or wok, lightly saute the garlic in olive oil.
Do not brown.
Add shrimp and cook 1 minute.
Add sour cream, peas, basil, salt and pepper.
Mix thoroughly.
Do not boil.
Heat through.
Add corkscrew pasta.
Enjoy!
Great hot or cold.
Bring undiluted soup to boil.
Dissolve gelatine in 1/3 cup cold water and add to hot soup.
Add cream cheese and beat with rotary beaters until smooth.
Let cool (takes about 5 minutes); add rest of ingredients.
Pour into a mold that has been greased with mayonnaise and refrigerate for at least 24 hours.
(Can be made a couple of days ahead.)
Unmold and serve with Ritz crackers or serve on lettuce as a salad.
*Always buy the best fresh shrimp.