Peel and devein shrimp, leaving tails on (quick way to devein is to
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
In large saucepan, saute onion and garlic in oil for 2 minutes. Stir in sausage. Cook for 2 minutes or until sausage begins to brown. Add green pepper. Cook for 2 minutes. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. Cook, uncovered, for 2 minutes. Stir in shrimp. Cook 3 to 4 minutes longer or until shrimp turn pink. Stir in rice. Remove from heat. Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Yield: 4 servings.
on-stick cooking spray. Arrange shrimp in a layer in the
emp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
br>Mix in most of shrimp (reserve 6 for garnish).
Peel and devein shrimp.
Combine butter and next 4 ingredients in large skillet; heat until bubbly.
Reduce heat to medium; add shrimp.
Cook, stirring frequently until shrimp turn pink (about 5 minutes).
Add parsley and hot sauce; toss lightly.
Yield:
2 servings.
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
Marinate shrimp in 3 tablespoons of lime juice in a bowl, 5 to 10 minutes. Drain and discard lime juice.
Heat 2 tablespoons of olive oil in a skillet over medium heat; cook and stir shrimp until they are bright pink on the outside and the meat is opaque, about 3 minutes per side.
Combine 1/4 cup olive oil with 1 tablespoon lime juice in a bowl. Add onion, olives, garlic, pepper, and salt; stir dressing to combine.
Divide greens, shrimp, avocados, tomatoes, and dressing between 2 large bowls; toss lightly.
Combine onion, carrots, and cilantro in a bowl.
Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.
adding all the water and shrimp stock -a little at a
Toss bread crumbs with 1 tablespoon margarine.
Cook and stir shrimp in 1/4 cup margarine until hot.
Stir in soup, milk and lemon juice.
Heat, stirring frequently, until hot.
Serve over hot rice.
Sprinkle with bread crumbs.
Makes 4 or 5 servings.
Mix undiluted soup, sour cream, curry powder, onion and pepper in a large saucepan until blended.
Bring to a boil over medium-high heat, stirring once or twice.
Add shrimp and raisins; reduce heat to low and cook, stirring occasionally, for 8 minutes until shrimp are opaque throughout.
Serve immediately over hot rice.
Cook and drain peas according to directions.
Mix soup and milk; add cheese, onion and seasoning.
Blend well.
Add the peas and shrimp.
Pour half the mixture into a 2-quart casserole. Sprinkle half of the potato chips on the sauce.
Cover with the rest of the shrimp mixture.
Crumble remaining potato chips on top.
Bake at 375\u00b0 for 1/2 hour, until bubbly and brown.
Yield: 4 to 6 servings.
killet over medium heat. Add shrimp and garlic; cook and stir
r ceramic bowl. Add the shrimp and toss to evenly coat
Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
Add sour cream; stir.
Add curry powder and paprika.
Add shrimp; simmer until shrimp are cooked.
Serve over cooked rice.
Garnish with chopped hard boiled eggs and peanuts.