For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Place cleaned shrimp in a mixing bowl, add
oss the shrimp with 1 tablespoon of the
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
nto the back of each shrimp.
Gently \"stuff\" the cream
Marinate shrimp for 2 hours in oil, vinegar, lemon juice, Tabasco and onions.
Add tomatoes, olives, parsley, salt and oregano.
Marinate, stirring gently 3 or 4 times, for 2 to 3 hours (or longer).
When ready to serve, add avocado and place semi-drained in a lettuce lined glass bowl or for individual servings, serve in icers, large sea shells (for cooking and serving) or in individual ramekins.
Makes 6 appetizer servings.
eat. Add half of the shrimp; saute 3 minutes or until
Clean and devein shrimp, leaving the last section and
Spread cream cheese on a platter.
Pour shrimp sauce over cream cheese.
Add shrimp over the top.
Serve with cracker of choice.
In a medium bowl, mix the cream cheese, Worcestershire sauce and hot pepper sauce. Spread the mixture on a medium serving platter. Top with cocktail sauce, and layer with shrimp. Cover the shrimp with green onions, tomato and mozzarella cheese.
rapid boil. Cook the shrimp in the boiling liquid until
Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.
Defrost shrimp, if it is frozen.
Note: I prefer to use medium/large shrimp with tails on, but any kind can be used.
Combine oil, lemon juice, herbs, and a few shakes of salt.
Mix well and pour into a zipper bag with shrimp.
Turn bag to coat all shrimp well.
Place in refrigerator and marinate at least a few hours.
Combine cheeses, garlic and parsley.
Butterfly shrimp by cutting a slit along the back of each shrimp.
Using your fingers, widen the slit until the shrimp is open down to the front skin.
Fill each with the cheese mixture.
Cover a serving plate with lettuce and arrange shrimp on top.
Soften cream cheese.
Press in large pie pan or dish.
Cover with shrimp cocktail sauce.
Place partially thawed salad shrimp over sauce.
Serve on crackers.
Mix all ingredients except shrimp.
Place in ziploc bag.
Add shrimp & toss.
Heat skillet and put sauce & shrimp in skillet & cook until done. (4-5 minutes).
I like to make extra sauce for dipping. Put in microwaveable bowl and heat until warm.
Mix salt,pepper, lemon juice, garlic and mayonnaise.
Stir in shrimp and refrigerate for 1-2 hours.
Mix bread crumbs, basil, parsley and dill.
Coat each shrimp in bread crumb mixture and place in a single layer baking dish.
Stir melted butter and olive oil into remaining marinade.
Pour over shrimp.
Bake@ 400 degrees for 15 minutes.
**Time to Make does not include the 1-2 hours to marinade.
Cut off bread crusts.
Cut bread into squares of 4 or use round cookie cutter.
Mix curry and mayonnaise.
Toast rounds or squares on one side.
Butter other side.
Spread mayonnaise and curry on buttered side.
Top with a shrimp and a little of the mayonnaise-curry mix on the shrimp.
Top with shredded cheese. Run under broiler or in oven until bubbly.
Stir together shrimp and cocktail sauce.
Place cream cheese on serving platter.
Pour shrimp/sauce mixture over cheese.
Place crackers around platter and serve.
Mix together catsup and horseradish to make an ample amount to horseradish sauce.
Drain shrimp and add to sauce.
Spread cream cheese over crackers and then spread shrimp mix onto cream cheese and crackers.
Serve on a platter.