n a microwave safe plate with seeds still in and microwave
Cover the shrimp with Italian dressing, refrigerate at least
Scald tomatoes with hot water, then plunge into
t this time add cleaned shrimp continue stiring and cook until
To make the salsa verde, combine arugula, parsley, cheese, capers, garlic, anchovies and lemon juice in a food processor and process until combined. With the motor running, add 3/4 cup oil in a slow steady stream. Set aside.
Meanwhile, cook spaghetti in boiling salted water until al dente. Drain.
Heat remaining oil in a frying pan over high heat. Cook shrimp for 2 mins, or until cooked through. Add pasta and salsa verde and toss to combine. Distribute between serving plates and top with baby arugula. Serve with lemon wedges on the side.
stirring to melt.
Add Shrimp and Garlic, stirring frequently until
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
ixture in a large bowl with shrimp and toss gently to combine
about 8 minutes.
Stir shrimp into sauce and simmer, stirring
ooking.
Drain and rinse with cold water.
Set aside
Preheat oven to 325 degrees F (165 degrees C).
In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
Bake, uncovered, for 20 to 25 minutes.
ce water bath.
Add shrimp and cook until opaque, about
killet on medium heat. Add shrimp; cook and stir 2 to
Preheat oven to 300.
Mix shrimp, egg, and 1/4 cup milk.
Melt butter skillet.
Saute chives for 1 minute.
Add flour and cook until bubbly.
Add shrimp mixture and cook until thickened. Split flounder, either by making a pocket or cutting them in half.
Fill pocket with shrimp mixture; close with toothpicks.
Pour remaining milk and sherry over fish. Sprinkle with seasonings.
Bake at 300 for 30 minutes or until fish flakes easily when tested with a fork.
Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
Grilled shrimp are very nice.
ticks.
Peel and devein shrimp.
Cook fettuccine according to
heat olive oil. Add shrimp, season with salt and pepper, and cook
uice, lemon zest, pancetta and shrimp. Bring mixture to a boil
Place spinach, zucchini, bell peppers and shrimp, in that order, in a steamer basket. Set in a saucepan over 1 inch (2.5 cm) of boiling water. Cover and steam until vegetables are tender-crisp and shrimp are cooked through, about 4 to 6 minutes.
Meanwhile, in a blender, combine and puree basil, lemon juice, salt and pepper.
In a large bowl, combine basil dressing with beans and shrimp.
To serve, divide vegetables among 4 plates. Top with shrimp and beans.
Heat oil; add shrimp and saute 2 minutes.
Remove and set aside.
In same pan, saute onions, garlic, tomatoes and pepper 1 to 2 minutes.
Add wine and cook over low heat 2 to 3 minutes. Combine cornstarch and yogurt; add to skillet.
Add basil.
Return shrimp to skillet; cook 3 to 4 minutes until mixture is thickened. To serve, place 1/2 cup fettucini on plates; top with shrimp mixture and sprinkle with Parmesan cheese.
Makes about 6 servings.