To Make The Easy Mango Shrimp Tacos:
Toss the shrimp in a
Prepare frozen shrimp according to package instructions. (Make sure the tail shells are completely removed).
Puree shrimp in food processor until smooth, remove shrimp and combine with tomato soup and heavy cream in a heavy saucepot, simmer 5 minutes over medium heat.
Sprinkle soup with herbs and pepper, serve.
Add all ingredients except frozen shrimp and cooked pasta to skillet on medium heat.
Once butter is melted, add pasta.
Stir ingredients and cover for 2 minutes.
Add frozen shrimp.
Let it cook until the shrimp is no longer frozen stirring frequently.
br>Also, make sure your shrimp is peeled,& deveined and ready
n package. Meanwhile, thaw the frozen shrimp in a colander using cold
Saute onion, garlic and all spices in 2 tablespoons of olive oil.
Add wine, Caesar dressing Worcestershire sauce, hot sauce, chicken broth and sugar.
Cook desired amount of pasta until al dente.
Add one cup of pasta water to sauce.
Add frozen shrimp to sauce.
As soon as shrimp curl and are pink, reduce heat to low and add drained cooked pasta.
Heat through and serve immediately with lemon slices on side.
Pass Parmesan cheese to sprinkle on top.
Place frozen shrimp in salted boiling water.
Let the shrimp return to boil
Cover frozen shrimp with warm water for about 5 minutes.
Pull apart and rinse with cold water.
Place all ingredients except shrimp in a large pan.
Let boil for about 5 minutes and reduce heat.
Add shrimp and cook for 5 minutes, stirring frequently. Pour through colander to drain.
Can be put back on stove to keep warm.
Cook macaroni until tender.
If using frozen shrimp, let it thaw.
Mix together the shrimp, onion, celery and macaroni.
Add enough mayonnaise to please yourself.
Salt and pepper to taste. Cover and chil 3 to 4 hours.
Serve.
Even better the second day.
Chop onion, green pepper and celery and mince the garlic. Saute in cooking oil about 5 minutes.
Stir in tomato sauce, water, salt, pepper and spices.
Simmer about 10 minutes.
Add frozen shrimp.
Simmer 5 to 8 minutes.
(If shrimp is raw, simmer until it turns pink.)
Remove bay leaf before serving.
Serve over hot rice.
Serves 4 people.
Saute the first 4 ingredients, then add the next 10 ingredients. Cook on low for 7 hours. You can put the crab boil in for extra \"heat\" and let it stay in 15 to 20 minutes. Add 6 to 7 pounds fresh or frozen shrimp. Continue simmering until the shrimp is done; remove bay leaves and shrimp boil and serve over rice.
rush grill with oil. Arrange frozen shrimp, shell side down, in single
Cut tomatoes into wedges.
Cook fresh shrimp in large amount of boiling salted water for 1 to 3 minutes.
(Cook frozen shrimp according to directions.)
Drain and set aside.
In a skillet over medium-high heat, in hot olive oil, lightly brown the garlic.
Add tomato sauce, tomato paste, parsley, sugar, salt, oregano and pepper and heat to boiling. Reduce heat to low, cover and simmer sauce mixture for about 10 minutes.
Add frozen shrimp and cook until shrimp are tender, about 8 minutes, stirring occasionally.
Serve over cooked pasta of your choice.
Brown green pepper, onions, garlic and celery in butter. Combine flour, sugar, salt and cayenne pepper.
Add canned tomatoes, bay leaf and Tabasco.
Simmer all 45 minutes.
The last ten minutes, add small frozen shrimp.
Serve over rice.
In extra large salad bowl:
Chop peppers, celery and eggs.
Add boiled and drained packages of tiny shell salad macaroni, small frozen shrimp, mayonnaise and sour cream.
To season, add generous amounts of celery salt, onion powder, pepper and a dash of garlic powder.
Mix thoroughly.
Serve cold.
Makes 1 large bowl of salad.
Cook frozen shrimp according to directions on package. Combine with all other ingredients. Put in baking dish & bake at 350 degrees until bubbly, about 30 to 35 minutes. Serve over rice.
Serves 4.
Preheat oven to 350 degrees F.
Thaw and wash scallops.
Put in casserole dish with 1/2 lemon juice and 1/2 spices.
For extra lemon zing: also put in some lemon zest and feel free to put in the used lemon wedges.
Bake for 20 minutes or until cooked.
Meanwhile, thaw and/or wash the shrimp and crabmeat.
Toss in spices.
When scallops are done, put in the rest of the remaining ingredients.
Bake for 10 minutes.
Serve over brown rice or whole wheat pasta, and accompany with veggies (steamed broccoli matches well).
Prepare pasta, keep warm.
In a large skillet, saute Garlic, Butter, dressing and Mushrooms over med-high heat until hot.
Add seasonings.
Add Shrimp and heat only long enough to heat through.
Serve over hot pasta.
Enjoy!
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.