o coat all of the shrimp. Or, mix everything in a
Thaw shrimp, if frozen.
Peel and devein shrimp.
Rinse; pat dry with paper towels.
Set aside.
In a large saucepan, stir together tomatoes, cornstarch, snipped parsley, sugar, Italian seasoning, and ground red pepper.
Cook and stir until thickened and bubbly.
Stir in shrimp.
Return to boiling; cook for 1 to 3 minutes more or until shrimp are opaque.
Serve shrimp mixture over hot cooked spaghetti.
Garnish with fresh parsley sprigs, if desired.
Put all but the shrimp into a saucepan.
Hold out the sherry until later.
Over medium heat bring to a boil, then simmer for 10 to 15 minutes.
Just before serving, add shrimp and sherry.
Serve over rice.
Combine all ingredients in a 12 x 8-inch baking dish; mix well.
Arrange shrimp in a single layer.
Cover with plastic wrap. Microwave at High for 6 1/2 to 9 minutes, stirring once, until shrimp are opaque.
Let stand, covered, 1 to 2 minutes.
Serve over rice, if desired.
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned.
Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.
Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
Prepare the noodles according to package directions.
Meanwhile, bring the sauce, sun-dried tomatoes, wine (if using), lemon juice, lemon zest (if using) and oregano to a simmer in a large skillet set over medium heat. Stir in the shrimp and cook for 3 to 4 minutes or until no pink remains. Season to taste with pepper.
Serve the shrimp mixture over the hot cooked noodles. Garnish each serving with feta cheese and parsley.
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.
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.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Mix mayo and sauces for coating.
Bread shrimp in cornstarch.
Deep fat fry the shrimp until lightly brown.
Drain on paper towel, put shrimp in a bowl and coat with the sauce.
Serve in a lettuce lined bowl, top with chopped scallions.
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Sprinkle the shrimp with garam masala (or spices
br>Peel and Devein shrimp.
Sprinkle shrimp with 1 1/2
For the shrimp: Heat the olive oil in
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
oat bottom of pan. Season shrimp with salt and pepper. Add
too. I recommend this basic recipe: Recipe #188835.
Cook beef, onion
e ham and shrimp in butter until the shrimp is cooked
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
0 seconds.
Season the shrimp with salt and black pepper
time to add the shrimp. put them ALL into the