cook pasta al dente.
thaw frozen shrimp under cold running water.
in a large pan melt butter over med-high heat then add celery, carrots and onions.
cook veggies for 3-5 min then add shrimp, water and pepper flakes.
drain pasta and toss to shrimp mixture and sprinkle paprika.
serve while hot and offer chow mein noodles.
In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes.
Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.
Heat sauce. Add shrimp and simmer for 5 minutes.
Serve over spaghetti.
Rinse shrimp and shake off excess water.<
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.
Preheat oven to 375.
Shell the shrimp leaving the tail on.
Use a small knife and split each shrimp down the back lengthwise.
Remove any black veins, rinse shrimp under cold water and pat dry.
In a small pan, heat butter, olive oil, garlic, lemon juice, salt and pepper just until butter is melted.
In a 13x9 inch pan, arrange shrimp in a single layer with the split side opened and down, tails up.
Pour butter mixture over all.
Bake for 15 minutes.
or 5 minutes add the shrimp.
Boil for another five
Cut shrimp into bite sized pieces.
In a bowl toss together shrimp, avocado, red onion, salsa and cilantro.
Drizzle the lime juice over the mixture and toss well.
For more kick add a dash of Tabasco.
Chill.
Place on warm tortillas.
Serve with lime wedges, additional salsa and cilantro.
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!
Heat oil in a skillet.
Add shrimp and cook until just pink.
Add the garlic and basil.
Add butter. Toss in the cooked pasta.
Garnish with the cheese.
nd bring to simmer. Cook shrimp for about 1 minute or
you are using raw shrimp you will need to remove
If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
Drain in a colander
Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
Thaw peas under warm to hot water,drain well.
Place shrimp and peas in a large bowl.
Add red onion and dressing and toss lightly.
Arrange lettuce on plates
Add shrimp mixture to top of lettuce and enjoy.
ven over medium heat. Add shrimp and cook until starting to
edium-high heat.
Add shrimp, garlic and salt.
Stir
Mix cheeses, salsa, parsley and spices in medium bowl; add noodles and stir. In a small bowl, mix well the eggs, half-and half, and yogurt. Add to noodles. Put in 1 gallon ziploc bag. Tape bag of frozen shrimp to noodle bag and freeze.
To cook:.
Thaw in refrigerator. Blot thawed, cooked shrimp with a paper towel. Add shrimp to noodles and place in greased 9x13 baking dish. Bake uncovered at 350F for 25 - 30 minutes. Let stand 5 minutes before serving.
Spray a large sauce pan with cooking spray and heat over medium heat.
Place shrimp in pan and sprinkle with seasoning salt.
Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside.
Add soup, sherry, and cream cheese and water and stir until smooth.
Simmer for 5 minutes. Add shrimp back to pan just to warm through.
Serve over rice.
Peel and devein shrimp. Place the peelings and heads
our the dressing over the shrimp; cover and refrigerate for 20
Cook shrimp in about one quart of boiling salted water. Remove shrimp when water boils for 5 minutes.
Clean shrimp.
Set aside and save shrimp water.
Saute onion, green pepper and celery in margarine until onions are transparent.
Add mushrooms and cook one minute more.
Add shrimp water and heat.
Add dissolved cornstarch and cook just until thick and clear (about 1 minute). Add shrimp to hot mixture and serve over cooked rice.
Pass the soy sauce.