o coat all of the shrimp. Or, mix everything in a
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
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.
ayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In
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.
s minced. Toss with the shrimp, salt, pepper and chiles.
o 20 minutes.
Mix shrimp bisque with an equal amount
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
eaves. (that's everything but shrimp, broth, and flour) Bring to
st four ingredients and marinate shrimp for 15 minutes.
Beat
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!
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.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
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.
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.
irections for sauce:
This recipe makes enough sauce for about
Cut each shrimp into two or three pieces,
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
he ham and shrimp in butter until the shrimp is cooked thoroughly
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow