For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
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.
To Make The Enchiladas: Preheat the oven to 375?
Boil shrimp for 3-4 minutes. Let
ntil tender. Add shrimp and cook until shrimp turns pink.
Add
ater to a boil; add shrimp and cook 3-5 minutes
add onions and spread the shrimp evenly, followed by the remaining
archment paper.
Place the shrimp onto the prepared baking sheet
minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes
nd keep warm.
Toss shrimp with salt, garlic powder and
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.
ooking spray.
Combine corn, shrimp, chilies, 1/2 cup enchilada
arge enough to hold 8 enchiladas in one layer. Pour enough
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.
oft enough to fold into enchiladas without breaking.
Fill tortillas
Clean and devein shrimp, leaving the last section and
Mix together shrimp, onion, jalapeno, cilantro, green chili,
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.
In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas.
Bake in a preheated oven for 20 minutes or until shrimp are pink.