Combine onion, carrots, and cilantro in a bowl.
Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.
Preheat broiler.
Boil pasta. Drain, set aside, keep warm.
Place cleaned and deveined shrimp in pan. Place butter and 3 crushed garlic cloves on shrimp, sprinkle with pepper and garlic powder. Broil until shrimp is pink and opaque.
In same saucepan used to boil pasta, over medium heat, combine half and half, garlic powder, salt, pepper, 1 crushed garlic clove, and cheese. Add pasta, bring to low boil. Add flour, mix well.
Add shrimp AND butter mixture from pan directly into saucepan, mix well. Serve immediately.
orn kernels in a saucepan and cover with water. Bring to
Heat oil over steady high heat in deep skillet.
Mix flour, baking powder, egg and milk.
Beat well until mixture runs smoothly from a spoon.
(You may need to add more milk or flour.) Dip individual pieces of shrimp into flour mixture.
Drop into hot oil.
Shrimp is done when outside is golden brown.
Easy and quick.
Prepare Rice-A-Roni
as
directed, set aside.
Heat oil, panfry onions, 1
egg
and
stir in shrimp.
Drain bean sprouts and rinse once.
Combine
all to rice and fry lightly.
Add soy sauce.
Let set until ready to serve.
Easy and good!
Brown hamburger and onion over medium heat in a large skillet (one with a lid). Drain off excess fat.
Add the rice, tomato, water, salt and pepper. Mix well and cover pan with lid. Simmer on low for 10 minutes.
Check halfway to see if you feel it needs a few tablespoons of water added. Stir and then sprinkle the cheese over top. Don't mix in, allow to melt over top while it finishes simmering.
In a bowl combine first 5 ingredients, mix well.
In a skillet heat oil over med-high heat. Sprinkle chops with salt and pepper; cook 2 minutes on each side, or until browned, drain the oil.
Reduce heat to med-low; add honey mixture; cook 10 minutes, or until done, turning the chops once.
Delicious!
Marinate shrimp in 3 tablespoons of lime juice in a bowl, 5 to 10 minutes. Drain and discard lime juice.
Heat 2 tablespoons of olive oil in a skillet over medium heat; cook and stir shrimp until they are bright pink on the outside and the meat is opaque, about 3 minutes per side.
Combine 1/4 cup olive oil with 1 tablespoon lime juice in a bowl. Add onion, olives, garlic, pepper, and salt; stir dressing to combine.
Divide greens, shrimp, avocados, tomatoes, and dressing between 2 large bowls; toss lightly.
Melt 2 teaspoons butter in a skillet and cook shrimp on high for 2 minutes.
Sprinkle with salt.
Turn once.
Remove shrimp and set aside.
In same skillet melt remaining butter and saute jalapeno and garlic for 1-2 minutes.
Next return shrimp to skillet and add cilantro and lime juice.
Cook until shrimp turn pink.
Peel and devein shrimp.
Combine butter and next 4 ingredients in large skillet; heat until bubbly.
Reduce heat to medium; add shrimp.
Cook, stirring frequently until shrimp turn pink (about 5 minutes).
Add parsley and hot sauce; toss lightly.
Yield:
2 servings.
Clean and devein shrimp and set one aside.
Place shrimp on well buttered baking dish.
Mince set aside shrimp and saute with onion in butter.
Combine onion, bread crumbs, butter, hot water, parsley and shrimp.
Place heaping tablespoon of stuffing on top of each shrimp.
Sprinkle with paprika.
Bake for 20 to 25 minutes at 375\u00b0.
Serve with melted butter and lemon wedge.
Serves 2. Recipe is easily doubled.
ice equalivent is 1 cup and curry is 1/4 cup
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.
Toss bread crumbs with 1 tablespoon margarine.
Cook and stir shrimp in 1/4 cup margarine until hot.
Stir in soup, milk and lemon juice.
Heat, stirring frequently, until hot.
Serve over hot rice.
Sprinkle with bread crumbs.
Makes 4 or 5 servings.
Preheat grill.
Thread each shrimp onto a skewer lengthwise. Combine remaining ingredients in a small bowl.
Oil grill grates and cook shrimp until browned on both sides and just cooked through. Sprinkle with 1/2 the salt and pepper mixture during cooking.
Serve shrimp skewers with remaining salt and pepper mixture.
For avocado soup, puree avocados, lime juice, apple juice, 1 3/4 cup buttermilk and 1/2 the chili pepper. Season to taste then chill.
Heat oil in a pan and saute shrimp for about 4 mins, turning as necessary, then season. Skewer 5 shrimp and 2-3 lime wedges onto 4 skewers.
Serve chilled soup with a little of the remaining buttermilk and garnish with chili and black pepper and skewers on the side.
soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce
Pour egg whites, eggs, and cottage cheese into a blender
Clean and devein shrimp.
Stuff one sage leaf inside shrimp.
Wrap with pancetta.
Use a toothpick to secure.
Drizzle olive oil on shrimp.
Grill on grill pan about 4 minutes per side or until shrimp is cooked.
Preheat crock pot on high.
In fry pan, heat olive oil.
Add peppers, onions and celery. Cook until softened.
Add chili powder and saute until caramelized.
Remove from heat and pour into crock pot.
Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours.
Add shrimp and cook for about 3 minutes.
Serve over rice. Top with chopped green onions.