Peel and devein shrimp. Rinse under cold water and
Peel and devein shrimp, retaining tails, if desired; set
ith salt and pepper. Add shrimp to bag, close bag, and
boil, add salt and shrimp (leave tails on). Boil for
Season shrimp with pepper and set aside.
In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes. Stir in tomato sauce and cook for 5 minutes. Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes.
Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.
Put 1 cup of hot rice in the middle of your plate. Top with this delicious shrimp!
Remove tails from shrimp.
Chop carrots, tomatoes, and onions.
Cook pasta and keep warm.
In large saute pan, heat oil and add shrimp, carrots and garlic. Cook and stir over medium heat for 3-4 minutes until shrimp turns pink. Remove from pan and keep warm.
Gently heat sour cream and milk in same pan over low heat, stirring constantly--DO NOT BOIL.
Stir in Parmesan cheese.
Add shrimp mixture, tomatoes, green onions, basil, salt and pepper.
Mix gently and add to pasta.
Add additional Parmesan cheese if desired.
Enjoy!
Soften cream cheese.
Add sour cream, salad dressing mix and lemon juice.
Mix well.
Add shrimp and continue beating until shrimp are minced.
If you like a lot of shrimp and larger pieces, add another can and mix well, but do not mince.
Serve chilled.
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.
Place shrimp in a 1-quart baking dish.
Sprinkle with salt and pepper.
In a skillet, saute mushrooms in 3 teaspoons of butter or margarine.
Transfer to a bowl.
Toss with flour.
Stir in sour cream, remaining butter and soy sauce.
Pour over shrimp. Sprinkle with cheese and paprika. Bake at 400\u00b0 for 2 to 3 minutes.
omatoes, cut side up and shrimp on oiled dough.
Place
In heavy skillet, brown butter, onions and mushrooms together on medium heat.
Lower temperature; add 2 cans soup (undiluted) and crab boil.
Stir and simmer for 15 to 20 minutes.
Add shrimp; simmer for 3 to 4 minutes.
Salt and pepper to taste.
Be careful, it's spicier than you think.
Serve over rice.
Enjoy the compliments.
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.
In a medium-sized mixing bowl, combine sour cream, cream cheese, mayonnaise, Worcestershire sauce, parsley, onion salt, celery salt and garlic salt. Mix well. Fold in drained shrimp meat. Cover and chill at least 4 hours, to allow flavors to blend.
Combine all ingredients, being careful not to break shrimp into small pieces.
Serve on lettuce with tomato wedges.
Serves 6 to 8.
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
emove vein.
Butterfly each shrimp and pound lightly with mallot
eel and de-vein thawed shrimp, then chop very fine or
For the shrimp: Heat the olive oil in
In a separate skillet, saute shrimp and scallops in 1 tablespoon