Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
rinate one hour.
Peel and cut the vegetables (except
Mix together the potatoes, celery, relish, eggs, and salt.
Mix together sour cream, mayo, and dry Italian dressing mix.
Combine the potatoe mixture with sour cream mixture; refrigerate.
To serve, add the shrimp and serve in a salad bowl lined with lettuce.
Cook onions and 1/2 c. chopped celery
Boil the potatoes in their jacket for about
b>shrimp in water just until shrimp turns pink. Remove from boiling water and
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime
Split eggs lengthwise.
Mix mayonnaise, mustard, chopped olives and shrimp with the egg yolks.
Stuff egg whites with this mixture. Garnish with baby shrimp and green olive slices.
Serves 6.
owl.
Stir together egg and next 2 ingredients; add to
dden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine
Saute celery and onions in butter until wilted.<
Heat the oil in a pan.
Add the ginger,garlic, onions, chillies and tomatoes.
Saute till the tomatoes and onions are softened.
Add the turmeric powder, coriander powder, cumin powder and garam masala.
Add salt to taste.
Add the boiled peas and potatoes.
Add the chopped cilantro.
Add the water and bring to a simmer.
Serve with Indian Bread or Rice.
Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.
Cook macaroni according to directions; cool.
Add cooked shrimp and cool.
Add remaining ingredients.
Cook macaroni until done but firm.
Drain; rinse with cold water.
Mix shrimp, green beans, onion and pimiento in 3-quart bowl.
Blend oil, lemon juice and spices thoroughly in small bowl. Pour over the mixture of shrimp and vegetables.
Add macaroni and mix to coat all ingredients.
Seal and refrigerate overnight. Keeps for days.
Melt butter in a large skillet over medium-high heat.
Add celery and onion.
Cook, stirring constantly, until tender.
Stir in rice, milk, soup (undiluted), water chestnuts, mayonnaise, parsley and salt and pepper (to taste).
Stir until well mixed. Add shrimp and gently fold into mixture.
Spoon mixture into greased casserole dish and bake at 350\u00b0 for 30 minutes or until bubbly.
the breast. Salt and pepper well and then just set to
o a boil. Add linguine and cook until al dente, 8
For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.
all saucepan add all ingredients and bring to a boil. Slow
rganic tomatoes. Remove skin and seeds and roughly chop. Set aside