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.
Peel and devein shrimp, reserving shells. Heat stock in
edium-high heat.
Add shrimp; sprinkle with salt and pepper
ups broth to simmer. Add shrimp. Turn off heat, cover, and
br>If you follow this recipe I promise you`ll be
il over high heat. Add shrimp and cook for 2 mins
o a boil and add shrimp shells; reduce to a simmer
igh heat.
Add the shrimp and cook until just cooked
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.
roth mixture.)
Stir in shrimp and cook until just cooked
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)
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.
ake about 20 minutes), adding shrimp with last ladleful.
Remove
s added, include the lobster, shrimp and parsley. Simmer for 10
ot, add the shrimp and saute, stirring, until shrimp are pink, about
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.
Clean and devein shrimp, leaving the last section and
Melt 2 tablespoons butter.
Stir in rice to coat.
Add broth and bay leaf.
Cook rice.
Separately melt 2 tablespoons of butter; saute shrimp and garlic.
Salt and pepper to taste.
Add shrimp mixture to cooked rice.
Add remainder of ingredients. Stir and serve.
inutes.
Stir in the shrimp, cover and steep just long