To Make The Easy Mango Shrimp Tacos:
Toss the shrimp in a
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
ablespoon of oil & stir fry shrimp, onion & green onion until just
et over high heat. Add shrimp and stir-fry until pink
Cook shrimp.
Add lemon juice and Accent to drain shrimp. Marinate for 20 minutes.
Drain lemon juice from shrimp.
Add other ingredients.
Refrigerate.
Peel and devein shrimp.
Combine shrimp, Five Spices, ginger, egg and cornstarch in blender and puree.
Spoon mixture onto bread and smooth out until it is 1/4-inch thick.
Heat pan of oil about 1/2-inch to 350\u00b0.
Put bread in, shrimp side down, until done, about 2 minutes.
Cut bread corner to corner.
Serve with sweet and sour sauce.
In medium saucepan, melt 2 Tablespoons of butter, cook onion until tender.
Add water; bring to boil.
Stir in noodles& sauce and continue boiling over medium heat, stirring occasionally, 8 minutes or until noodles are tender.
Meanwhile in large skillet, heat remaining 2 tablespoons of butter with olive oil.
add garlic; cook over medium high heat for 30 seconds.
Add shrimp& artichoke; cook, stirring occasionally, 3 minutes or until shrimp are pink.
Stir in parsley& pepper.
To serve, add shrimp mixture to noodles.
he surface.
Add the shrimp, garlic, onion, lemon rind, and
Shrimp -- Peel, leave the tails on
Peel and devein shrimp, retaining tails, if desired; set
Cook noodles (broken) for 9 minutes. Rinse in cold water. Add celery, onion, water chestnuts, artichoke hearts (chopped). Just before serving, add dressing and mayonnaise (mixed well) and shrimp.
and white pepper.
Combine shrimp, 1 tablespoon rice wine, 1
triangles. Set aside until shrimp mixture is complete.
Chop
Heat oil in skillet.
Saute onion, shrimp and rice until shrimp are pink.
Remove from heat; stir in eggs.
Bring broth, mushrooms with liquid, peas and soy sauce to a boil.
Stir in rice mixture; cover.
Let stand 5 minutes.
Stir before serving.
Makes 4 servings.
In a large bowl, toss together shrimp and chicken; add cornstarch and toss to coat well.
In a large skillet, heat corn oil over medium high heat.
Add onion and ginger; stir-fry 1 minute.
Add shrimp mixture; stir-fry 1 to 2 minutes.
Stir in sesame oil until blended.
Add peas, wine, soy sauce and sugar. Stir constantly over medium heat until boiling and thickened. Serve with rice.
ater to a boil; cook shrimp until bright pink and cooked
In a large bowl, combine lychees, shrimp and apples. Stir in lemon juice and 1/4 cup reserved lychee juice. Let chill for 15 minutes.
Remove from refrigerator and drain liquid. Combine drained liquid with mayonnaise and toss together with fruit. Chill for at least another hour and serve cold.
Lightly steam cabbage leaves and set aside.
Saute shrimp with vinegar, garlic and ginger until shrimp is cooked through.
In a food processor, mince shrimp with green onions.
Divide shrimp mixture equally among cabbage leaves, spoon shrimp mixture in leaves, roll and serve with dipping sauce.
Mix shrimp with ginger, egg, salt, sherry and cornstarch (1Tblsp.). Shape into small flat cakes. Deep fry cakes. Drain and place in wok.
Add stock, bring to a boil, and simmer for 5 minutes. Remove cakes from stock and place on a bed of spinach. Add cornstarch mixture to boiling stock. Allow mixture to thicken and pour over shrimp cakes.
In frypan, cook water chestnuts, bamboo shoots and mushrooms in butter 2 to 3 minutes.
Blend in bouillon and cornstarch, mixing well.
Stir in water, shrimp, soy sauce, ginger and onions. Bring to boil.
Cover and simmer 8 to 10 minutes until shrimp are firm and pink.
Serve over rice.
Makes 4 to 5 servings.