o the boil. Add the jumbo shrimp and cook until they turn
Place in pan with little water; this prevents shrimp from drying.
Bake 20 minutes at 325\u00b0.
This mixture is sufficient to stuff 12 jumbo shrimp.
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
side.
To make the shrimp rolls, finely chop the cilantro
minutes. Add the whole jumbo shrimp and cook until pink and
Rinse the shrimp and pat dry with paper towels.
Heat the oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper and cook for about 2 mins, stirring occasionally. Add the garlic and cook for 2-3 mins, stirring constantly, until the shrimp are just cooked through. Serve hot.
ater to a boil; cook shrimp until bright pink and cooked
Butterfly shrimp by cutting
400 degreee oven.
butterfly shrimp down the outer side where the vein was so that the shrimp can lay sorta flat with the tail curling up as if a handle.
in small bowl mix the dip and cracker crumbs.
place 1 Tbsp of dip mix on top each shrimp and sprinkle with parmesan cheese.
bake 7-8 minutes until shrimp is pink.
Peel and devein shrimp.
Leave tail on and butterfly shrimp. Sprinkle Cheese Tid-Bits generously on shrimp. Dot with melted butter.
Add pepper and garlic powder.
Bake at 350\u00b0 for 15 minutes.
To Make The Easy Mango Shrimp Tacos:
Toss the shrimp in a
Heat oven to 375\u00b0.
Peel shrimp.
Make a shallow cut lengthwise down back of each shrimp; wash out vein.
Pour oil into a 13 x 9-inch baking dish.
Place shrimp in oil.
Sprinkle with parsley, onions and garlic.
Drizzle with wine and lemon juice. Sprinkle with salt and pepper.
Bake, uncovered, about 20 minutes or until shrimp are pink.
eppercorns and pour over the shrimp in a shallow bowl.
rill pan.
Halve the shrimp lengthwise, leaving them attached 1
hrough the top of each shrimp shell and almost all the
Prepare the shrimp:
In a large bowl,
Wash, shell and devein shrimp.
In large skillet, add butter and saute shrimp 30 seconds on each side.
Mix together lemon juice, oregano, garlic salt, pepper and dry mustard.
Pour over shrimp; simmer 1 minute.
Add dry sherry and simmer 2 minutes longer.
With slotted spoon, remove shrimp to a bed of rice pilaf. Boil butter-shrimp mixture about 2 minutes, until reduced to about half.
Pour over shrimp and rice.
Yield:
4 servings.
Cut down back of shrimp and remove black vein but not the shell.
Rinse and butterfly shrimp (spread open, shell still on). Place flat on cookie sheet and set aside.
Melt butter in medium skillet.
Add chopped onion and saute until soft.
Add broken shrimp and remaining ingredients and stir until mixed.
Mixture should be moist enough to mold when pinched.
Stuff each jumbo shrimp and bake in 350\u00b0 oven for 10 to 12 minutes or until shrimp becomes white.
Enjoy!
nd peppercorns.
Pour over shrimp in a shallow bowl.
Heat oven to 375\u00b0.
Peel shrimp.
Make a shallow cut lengthwise down back of each shrimp; wash out vein.
Pour oil into rectangular 13 x 9 x 2-inch baking dish.
Place shrimp in oil. Sprinkle with parsley, onions and garlic.
Pour broth and lemon juice over shrimp.
Sprinkle with salt and pepper.
Bake, uncovered, about 20 minutes or until shrimp are done.