Peel and devein shrimp, retaining tails, if desired; set
Melt
oleo
in a thick pot;
saute onions, bell pepper, celery and
garlic until tender.
Add soup and 1 cup of water, retained from
boiling
shrimp.
Stir in parsley, onion tops, shrimp and pimentos.
Stir
in rice and half of bread crumbs; cook a
little longer.
Season to taste.
Turn into a 3 quart casserole.
Top with reserved bread crumbs and bake uncovered at 350\u00b0 for 45 minutes.
Serves 8.
aucepan over medium heat. Add shrimp and boil 1 minute or
Add crab boil to water and bring to a boil.
When rolling, add shrimp.
Boil 1 minute.
Turn off heat and let shrimp stand in water 10 minutes.
Remove shrimp.
Cream sour cream, mayonnaise and cream cheese together in bowl. Add shrimp, vegetables, chili sauce, Worcestershire sauce, Tabasco sauce and salt; mix well.
Soften gelatin in shrimp water and lemon juice in saucepan.
Cook over low heat until dissolved.
Add to cream cheese/shrimp mixture; mix well.
Pour into large mold; chill until firm.
Cook noodles in boiling water until al dente, drain
Start the pasta boiling. Peel the shrimp and devein them if you
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
o create a rich seafood-boiling stock.
Put the potatoes
large, shallow dish. Add shrimp and toss to coat. Marinate
Put each shrimp on a toothpick and cook
In large saucepan, heat beer, salt and garlic to boiling. Add shrimp; heat just to boiling. Reduce heat; cover and simmer until shrimp are pink, 3 to 5 minutes. Drain; serve shrimp with sauces. Each person peels their own shrimp so be sure to provide a container for the shells.
Cocktail Sauce: Mix all ingredients.
Lemon Butter: Heat all ingredients over low heat, stirring until butter is melted.
In a separate skillet, saute shrimp and scallops in 1 tablespoon
Devein, wash and rinse shrimp.
If shrimp are very large, cut them
eat. Cook and stir, without boiling, until sugar is dissolved. Bring
Melt 1/2 cup butter in heavt large saucepan over medium-high heat.
Add shrimp, mushrooms and garlic and saute just until shrimp are pink, about 1 minute;do not overcook.
Stir in boiling broth, green onion, and parsley.
Remove from heat and add remaining 1 cup butter, whisking until melted.
Ladle into heated bowls and serve immediately with French bread.
Thinly slice sun-dried tomatoes and place in small bowl.
Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
Add the remaining ingredients from wine to garlic.
Cook 1 minute or until throughly heated.
Remove from heat and toss in cooked linguine.
Mix well.
Sprinkle each serving with Parmesan cheese.
ean.
Meanwhile, put the shrimp in a large bowl,
edium high heat. Pat the shrimp dry with paper towels and