Cook breaded shrimp in 3 tablespoons butter until browned.
Remove from heat and keep warm.
For the sauce: Saute onion and garlic in the 2 tablespoons butter.
Add remaining ingredients except lemon juice.
Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
Add the lemon juice.
Add shrimp and toss to coat a bit.
Serve as an appetizer.
Heat oven to 350\u00b0.
Saute mushrooms in butter; spread on bottom of 1 1/2 x 7 1/2 x 1 1/2-inch baking dish.
Top with halves of deviled eggs; arrange shrimp on top of eggs.
Fold 1 cup grated cheese into white sauce; pour this sauce over all and sprinkle with remaining cup of cheese.
Bake 30 minutes.
Serves 8.
o coat all of the shrimp. Or, mix everything in a
Place shrimp shells into a saucepan with
Shell and devein the shrimp.
Bring 1 quart salted
Slice eggs in half lengthwise.
Remove yolks and mash.
Mash shrimp, setting aside 12 tiny shrimp.
Combine celery, carrots, onion and vinegar; mix well with salad dressings.
Stir in eggs and shrimp; mix well.
Fill egg whites.
Place a shrimp on each top, then sprinkle with paprika.
Yields 12 stuffed eggs.
Mix egg and salt.
Dip shrimp into egg mixture, then coat with bread crumbs.
Melt butter in medium skillet.
Add shrimp and brown on both sides.
Arrange shrimp on rice.
Heat oil in large nonstick skillet over medium-high heat.
Add onion; saute 2 minutes.
Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; saute 4 minutes.
Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
Add white wine and cook another minute or so.
Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
Remove shrimp mixture from heat.
Pour over rice.
ven to 375 degrees. Chop shrimp coarsely.
In a large
Cut each shrimp into thirds.
Combine cream cheese, onion, Tabasco, Durkee, relish and cocktail sauce.
Mix well.
Fold in shrimp.
Add salt and pepper.
Pour into a 5-cup fish mold. Refrigerate until firm.
Unmold onto a platter lined with red leaf lettuce.
Serve with crackers.
Watch this disappear!
Clean raw
shrimp and chop coarsely.
Saute onion until clear in\tmelted\tbutter.
Add
mustard, seasoning, shrimp and flour, stirring
constantly.
Add\tmilk and cook until mixture boils, stirring
constantly.
Remove from heat and add sherry. Pour into casserole and cover with bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Serves 6 for cocktails or 4 as a main dish.
Cook, rinse and drain macaroni.
Add shrimp, eggs, onion, green pepper, salt, pepper and salad dressing.
Chill and serve on lettuce.
Preheat oven to 390F and put rack in middle of oven.
Cook onion and peppers in butter over moderate heat, stirring occasionally, for 5 minutes, or until soft.
Transfer to a bowl, add breadcrumbs, mustard, Worcestershire Sauce and Tabasco.
Stir in cream, crab meat and season to taste.
Divide shrimp among 4 individual, buttered gratin dishes; spoon crab mixture over.
Bake on a baking sheet for 12-15 minutes, or until mixture is bubbling and tops are golden-brown.
Serve with lots of crusty bread and chilled, white wine.
Melt butter
and saute onions until transparent, adding garlic the
last
minute.\tAdd
mustard, seasonings, flour and shrimp, stirring constantly.
Add
milk
or
broth\tand cook 2 minutes, stirring
constantly.
Remove from heat.
Stir in the chopped eggs.
Spoon
into individual crab shells or ramekins. Cover the top
with
mixture\tof
crumbs
and Parmesan cheese. Bake in preheated
oven
at
350\u00b0
about 30 minutes.
This can also be baked in a greased casserole.
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
Dissolve gelatin in cold water.
Simmer together for 15 minutes the tomato juice, salt, sugar, garlic salt and dried onion soup.
Cool.
Stir gelatin into combined mixture.
Add 1 small can washed small shrimp.
Press 10 deviled egg halves into bottom of ring mold, yolk side down.
Pour chilled tomato-shrimp aspic over eggs.
Allow to set.
Unmold on lettuce leaf.
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
eat; cook and stir the shrimp, green onion, and garlic powder