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.
nd reserve 2 Tbspn. This recipe will go FAST!
After
Shrimp -- Peel, leave the tails on
If using cleaned and deveined shrimp please skip to step 4 --<
Saut onion and parsley in butter until onion is tender. Reduce heat to low; add shrimp. Cook, stirring frequently, about 5 minutes. Remove shrimp with slotted spoon. Spoon into serving dish; keep warm. Add remaining ingredients to butter mixture; simmer 2 minutes.
Pour butter mixture over shrimp. Serve immediately. Makes 4 servings.
Preheat oven to 250 degrees F (120 degrees C).
Melt butter in a saucepan over medium heat. Fold shrimp into melted butter to coat. Mix cracker crumbs, lemon juice, and garlic powder into shrimp; transfer into a 9-inch square baking dish. Cover dish with aluminum foil.
Bake in the preheated oven until bubbling, about 45 minutes.
Melt butter in medium skillet over low heat.
Add onion, garlic and parsley.
Saute until golden, about 10 minutes.
Add shrimp and stir just until pink.
Remove shrimp and place in ovenproof dish.
Cover lightly and keep warm.
Add wine and lemon juice to skillet and simmer about 2 to 3 minutes.
Season to taste with salt and pepper; pour over shrimp and serve.
Peel raw fresh shrimp; put in a baking pan.
Add butter, garlic, lemon juice and oregano.
Broil until shrimp is pink (15 minutes).
Serve with rice pilaf.
Serves 4.
o coat all of the shrimp. Or, mix everything in a
pproximately 30 seconds.
Season shrimp (or chicken) with salt and
rozen, thaw before using. Peel shrimp leaving tails intact and devein
Shell shrimp until last segment, leaving tail
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.
Heat oil and seasonings; add shrimp.
Cook 8 to 10 minutes. Serve over rice or your favorite pasta.
The amount of shrimp used is optional.
Less is better if using fresh pasta.
In a large skillet, put all ingredients except shrimp and rice. Stir over medium heat 5 minutes.
Add shrimp; stir until shrimp are pink.
Serve with rice.
Serves 3 to 4.
In glass casserole, cook butter on high for 2 minutes or until melted.
Add garlic.
Cook on high for
2 minutes.
Mix in cheese, parsley, lemon juice and shrimp.
Cook on high for 2-1/2 minutes or until shrimp is cooked.
Make a stiff mayonnaise with egg yolk, the juice of lemon, salt and olive oil.
Combine it with heavy cream or thick soured cream called \"Chef style\", brandy and tomato ketchup.
Boil, cool, peel and devein shrimp.
Combine them with the mayonnaise.
Line bottom of large serving dish with a finely shredded chicory, using the tender leaves from the heart.
Place shrimp over this and chill in refrigerator until ready to serve.
Can be served in individual small dishes as a first course.
ake the sauce, saute peeled shrimp in oil. Add white wine
Heat 4 tablespoons of butter and the oil in a heavy skillet or casserole.
Stir in the garlic and rice until golden.
Add wine; cook over low heat.
Add half of broth and cook 15 minutes.
Add shrimp, salt, pepper, marjoram and remaining broth.
Stir lightly with a fork.
Re-cover and cook 10 minutes over low heat or until rice is tender and dry.
Stir in cheese and remaining butter. Serves 4 to 6.