o coat all of the shrimp. Or, mix everything in a
In large skillet, melt butter.
Add garlic and shrimp.
Cook over high heat, stirring constantly, 1 to 2 minutes or until shrimp curl.
Remove from heat.
Toss in lemon juice, tarragon, mustard and parsley.
Serve immediately over rice.
Cook and stir shrimp, garlic and chili flakes in butter in a large skillet over medium heat, until shrimp are pink and cooked.
Blend mustard, lemon juice, parsley, salt and pepper, add to shrimp mixture; heat thoroughly.
Sprinkle with grated parmesan cheese if desired.
Serve with white rice or cooked pasta.
Delicious.
With an electric mixer, beat cream cheese, mustard, sour cream, and chopped onion at medium speed.
Stir in the shrimp, cover and chill for about 2 hours.
Garnish with the green onion and serve on a platter with the veggies.
In large skillet over medium-high heat, cook and stir shrimp and garlic in margarine until just pink.
Blend in next 3 ingredients.
Serve over rice.
Serves 4.
In large skillet, over medium-high heat, cook and stir shrimp and garlic in margarine until just pink.
Blend in mustard, lemon juice and parsley; heat through.
Serve over rice if desired. Serves 4.
Preheat oven to 375\u00b0.
In large skillet, cook bacon, leaving drippings in pan.
Add butter or margarine to pan and bring to boil.
Add mustard, basil, pepper, onion and crab boil and reduce heat to simmer.
Add shrimp to mixture; stir well and cook 3 minutes.
Pour mixture in casserole dish; cover and cook 20 minutes in oven.
Serve over cooked pasta or rice.
Marinate shrimp in all ingredients 2 to 3 hours.
Broil 5 minutes at 450\u00b0.
Enjoy!
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.
Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille(R) Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).
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
ossing once or twice. Cook shrimp over high heat on BBQ
8 bamboo skewers for this recipe- soak them in water 30
oss the shrimp with 1 tablespoon of the
Toss shrimp with the Cajun seasoning in
Melt butter or margarine in a frying pan; add the shrimp and onion, and saute for about 3 minutes. Do not brown.
Sprinkle a little flour at a time into the mixture. Add a little milk slowly, continuously stirring to avoid lumps. Add mustard, nutmeg, salt and pepper, and cook for 3 to 5 minutes. Stir in the cream cheese(cut into thin slices) until it is completely blended, then warm through, but do not boil.
Serve with cooked rice or noodles. Cooking and prep times are approximate. The recipe didn't say.
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
edium-high heat. Season the shrimp with the salt and pepper
ails on), devein and rinse shrimp with cold water.
Drain