Add all ingredients except frozen shrimp and cooked pasta to skillet on medium heat.
Once butter is melted, add pasta.
Stir ingredients and cover for 2 minutes.
Add frozen shrimp.
Let it cook until the shrimp is no longer frozen stirring frequently.
ice is already cooking (or cooked and set to warm in
n package. Meanwhile, thaw the frozen shrimp in a colander using cold
until softened. (I prefer them cooked 12-15 minutes.) Move onion
Saute onion, garlic and all spices in 2 tablespoons of olive oil.
Add wine, Caesar dressing Worcestershire sauce, hot sauce, chicken broth and sugar.
Cook desired amount of pasta until al dente.
Add one cup of pasta water to sauce.
Add frozen shrimp to sauce.
As soon as shrimp curl and are pink, reduce heat to low and add drained cooked pasta.
Heat through and serve immediately with lemon slices on side.
Pass Parmesan cheese to sprinkle on top.
inutes. Add the asparagus and shrimp, with light salt and pepper
Rinse shrimp in cold water and drain.
Peel carrots.
Slice celery and carrots.
Saute carrots and celery in butter.
Add soup and milk.
Blend mixture.
Bring to a boil.
Add cooked spaghetti and shrimp.
Heat thoroughly and serve.
Saute garlic in butter for about 1 to 2
minutes.
Add milk, Ricotta cheese, shrimp and peas.
Cook until smooth.
Add Tabasco. Cover and cook on low heat for 4 to 5 minutes.
Stir in cheese. Pour sauce over cooked linguine.
Toss well to coat.
Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
Arrange lettuce onto 4 plates; top with shrimp mixture.
Roll to pancake flatness each of 10 ready to cook biscuits. Spread each with cocktail sauce.
Wrap around 1 frozen cooked jumbo shrimp; pin with a toothpick.
Place in hot oven (350\u00b0) for 8 minutes.
Remove and serve.
Saute the first 4 ingredients, then add the next 10 ingredients. Cook on low for 7 hours. You can put the crab boil in for extra \"heat\" and let it stay in 15 to 20 minutes. Add 6 to 7 pounds fresh or frozen shrimp. Continue simmering until the shrimp is done; remove bay leaves and shrimp boil and serve over rice.
5 minutes. Add peas and shrimp; cook for 5 minutes more
In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne.
Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids.
Stir in chopped shrimp, and season with salt and pepper.
Serve garnished with tomatoes, avocado, and reserved whole shrimp.
In a skillet over medium-high heat, in hot olive oil, lightly brown the garlic.
Add tomato sauce, tomato paste, parsley, sugar, salt, oregano and pepper and heat to boiling. Reduce heat to low, cover and simmer sauce mixture for about 10 minutes.
Add frozen shrimp and cook until shrimp are tender, about 8 minutes, stirring occasionally.
Serve over cooked pasta of your choice.
Spread each cracker with 1 tsp of the cream cheese spread.
Top evenly with the cocktail sauce and one shrimp.
Sprinkle some of the finely chopped onions on top (if you desire).
mooth. Remove from heat. Add cooked pasta, shrimp, asparagus and parsley; toss
Place shrimp in a large bowl of
Defrost shrimp according to package directions.
Drain thoroughly and remove tails.
Toss shrimp, water chestnuts, celery and onions.
Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
Cover and refrigerate at least 2 hours.
Serve on fresh, crisp lettuce and sprinkle with almonds.
Chop shrimp real fine and mix all together.
Serve with crackers or chips.
Use double boiler.
Chop all ingredients into double boiler except shrimp. Allow to simmer 1 hour. Add shrimp 10 minutes before dip is ready.
Serve with Ruffles or tortilla chips.