Combine all poaching liquid ingredients and then bring to boil, then reduce to a medium simmer.
Add shrimp, vegetables, corn, potatoes and the lemon wedges from 1 lemon and cook until shrimp is completely done.
Remove from poaching liquid, strain and place in stainless steel bowl.
Add butter, cajun spice, garlic and liquid smoke and toss together.
Serve on large platter with the extra lemon wedges.
Prepare rice according to package directions and set aside.
In a large saute pan over medium heat, melt butter.
Add garlic and shrimp and saute for about 1 minute. Add cream, salt, Parmesan cheese and 1 to 2 tablespoons of pureed chipotles depending on amount of heat desired.
Bring mixture to soft boil. Remove pan from heat when cream begins to stick to the spoon.
Spread cooked rice in bottom of serving dish and cover with chipotle shrimp mixture.
Sprinkle tomatoes and green onions over all, and garnish with tortilla strips.
To prepare the broth:
Saute pepper, Cajun seasoning, and garlic in butter for approximately 5 minutes over medium heat.
Add remaining ingredients.
Bring to boil.
Turn down to simmer and leave on stove until ready to serve.
Shrimp preparation:
Melt butter in pan and add shrimp, Worcestershire sauce, pepper, Cajun seasoning and garlic, and cook to medium rare.
Add the broth and bring to a simmer.
Serve in large bowl over rice with baguette and lemon wedges.
Combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat.
Cover and marinate in refrigerator 2-3 hours,stirring occasionally.
Drain shrimp,discarding marinade.
Thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat.
Place skewers on a lightly greased rack of a broiler pan.
Broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes.
Turn and broil an additional 1-2 minutes or until shrimp turn pink.
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.
f boiling water, cook the shrimp for about 3 to 5
Peel shrimp and leave tails on.
Combine dressing and remaining ingredients in 13 x 9 x 2-inch baking dish.
Add shrimp and stir well.
Bake, uncovered at 325\u00b0 for 25 minutes or until shrimp turns pink; stir occasionally.
Makes 6 to 8 servings.
ccasionally.
Peel and devein shrimp, add that and crab to
Preheat a grill pan or heavy skillet over high heat.
Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper.
Mix marmalade and barbecue sauce.
Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
To eat, wrap shrimp in lettuce with cucumber.
o coat all of the shrimp. Or, mix everything in a
ver high heat.
Add shrimp; cook for 3 minutes or
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.
Rinse shrimp in cold water; do not remove shells.
In a large casserole pan (at least 9 x 12-inch), spread shrimp evenly.
In a saucepan, melt butter over medium heat.
Add whole bottle of Italian dressing, pepper (more for a spicier dish) and juice of 1 lemon.
Heat through and pour over shrimp.
Bake, covered, for 45 minutes at 350\u00b0.
Peel and eat, serving sauce in individual ramekins for dipping.
This recipe is so simple and always a hit! It's messy, so supply lots of napkins.
Serves 4 to 6.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
oat bottom of pan. Season shrimp with salt and pepper. Add
ow heat, cook and stir shrimp and red bell pepper until
e ham and shrimp in butter until the shrimp is cooked
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,