s desired).
Shrimp dish:
Peel and devein shrimp. Wash, pat dry
ayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In
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.
Prepare: Vegetables, Shrimp before hand and set aside.<
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.
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
s minced. Toss with the shrimp, salt, pepper and chiles.
eaves. (that's everything but shrimp, broth, and flour) Bring to
st four ingredients and marinate shrimp for 15 minutes.
Beat
o 20 minutes.
Mix shrimp bisque with an equal amount
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!
large skillet. Add the shrimp and the garlic. Cook the
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.
egrees C).
Stir the shrimp into the tomato sauce, and
Line a 13 x 9-inch dish with the crackers (save enough for topping).
Boil shrimp 3 minutes until just pink.
Cut scallops into quarters.
Mix soup with mayonnaise.
Mix all together.
Pour into dish lined with crushed crackers. Sprinkle top with remaining cracker crumbs.
Bake for 30 minutes at 350\u00b0.
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.
The amount of shrimp you need in this shrimp dish depends on whether served as appetizer or main dish.
Shell and clean large shrimp, leaving on tail.
Dip into melted butter; dip into bread crumbs.
Bake for 10 minutes in a 400\u00b0 oven on cookie sheet.
Can be dressed with chopped garlic and parsley.
Shell shrimp, leaving tails on, then devein.
Heat all other ingredients over medium heat for 15 minutes.
Place shrimp in an ovenproof dish and pour garlic mixture over it.
Bake in a 350\u00b0 oven for 15 to 20 minutes.
Serve with rice or over pasta.
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.