o coat all of the shrimp. Or, mix everything in a
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
Rinse shrimp and shake off excess water.<
Peel and devein shrimp, leaving tails on (quick way
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.
Preheat oven to 375.
Shell the shrimp leaving the tail on.
Use a small knife and split each shrimp down the back lengthwise.
Remove any black veins, rinse shrimp under cold water and pat dry.
In a small pan, heat butter, olive oil, garlic, lemon juice, salt and pepper just until butter is melted.
In a 13x9 inch pan, arrange shrimp in a single layer with the split side opened and down, tails up.
Pour butter mixture over all.
Bake for 15 minutes.
Mix butter, cheese, mayo, garlic powder, jalapeno and Old Bay together.
Add crab and shrimp.
Spread onto muffins (I use quite a bit).
Freeze on cookie sheet. When frozen put in zip-lock baggies.
Bake frozen in 400 degree oven for 12 minutes.
Broil on low for 3 to 5 minutes until browned on top.
Cut into fourths, serve with my sauce, cocktail or tarter sauce.
In a 2 qt. microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, Tabasco and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Cut shrimp into bite sized pieces.
In a bowl toss together shrimp, avocado, red onion, salsa and cilantro.
Drizzle the lime juice over the mixture and toss well.
For more kick add a dash of Tabasco.
Chill.
Place on warm tortillas.
Serve with lime wedges, additional salsa and cilantro.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Prepare pasta, keep warm.
In a large skillet, saute Garlic, Butter, dressing and Mushrooms over med-high heat until hot.
Add seasonings.
Add Shrimp and heat only long enough to heat through.
Serve over hot pasta.
Enjoy!
Heat oil in a skillet.
Add shrimp and cook until just pink.
Add the garlic and basil.
Add butter. Toss in the cooked pasta.
Garnish with the cheese.
you are using raw shrimp you will need to remove
If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
Drain in a colander
Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
Thaw peas under warm to hot water,drain well.
Place shrimp and peas in a large bowl.
Add red onion and dressing and toss lightly.
Arrange lettuce on plates
Add shrimp mixture to top of lettuce and enjoy.
on-stick cooking spray. Arrange shrimp in a layer in the
emp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
Spray a large sauce pan with cooking spray and heat over medium heat.
Place shrimp in pan and sprinkle with seasoning salt.
Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside.
Add soup, sherry, and cream cheese and water and stir until smooth.
Simmer for 5 minutes. Add shrimp back to pan just to warm through.
Serve over rice.
Peel and devein shrimp. Place the peelings and heads
our the dressing over the shrimp; cover and refrigerate for 20
Cook shrimp in about one quart of boiling salted water. Remove shrimp when water boils for 5 minutes.
Clean shrimp.
Set aside and save shrimp water.
Saute onion, green pepper and celery in margarine until onions are transparent.
Add mushrooms and cook one minute more.
Add shrimp water and heat.
Add dissolved cornstarch and cook just until thick and clear (about 1 minute). Add shrimp to hot mixture and serve over cooked rice.
Pass the soy sauce.