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.
o a boil.
Add shrimp and cook 3-5 minutes
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.
he surface.
Add the shrimp, garlic, onion, lemon rind, and
Shrimp -- Peel, leave the tails on
Peel and devein shrimp, retaining tails, if desired; set
Shrimp -- Bring a medium pot of
ith vegetable oil, and spread shrimp out in a single layer
br>Coarsely chop rest of shrimp. Mix with the next six
Mix olive oil, wine, lemon juice, salt, pepper, cayenne and garlic in a bowl. Add shrimp and toss to coat. Marinate in the fridge for an hour, two hours at the most. If you leave it longer, the lemon juice will start to \"cook\" the shrimp.
Heat barbeque to medium heat. Cook shrimp until just cooked through, about 3 minutes on each side.
Sprinkle shrimp with parsly and garnish with lemon wedges.
set aside.
Season the shrimp with salt and hot pepper
Prepare your shrimp - peeled, deveined, tails off, rinse
Cook pasta as directed on packaging & do not rinse.
Meanwhile toss shrimp with cornstarch in large bowl & let stand 10mins.
Place veggies in strainer; rinse under hot water 30 sec. or until thawed. Drain.
Heat oil in large nonstick skillet & add shrimp and ginger; stir fry 8 mins or until shrimp turns pink.
Add vegetables, dressing & hoisin sauce; cook 2 mins to heat through, stirring frequently.
Add drained pasta and shrimp mixture to mixing bowl & mix lightly.
Comvine all ingredients except shrimp, and stir with a whisk.
Skewer shrimp (if you are using wooden skewers, be sure you have soaked them in water for about 30 minutes.)
Brush one side of shrimp with mixture, and grill for 2 minutes.
Turn shrimp, brush other side with glaze and cook another 2 minutes or until done.
ver medium-high heat. Add shrimp; saute until firm and opaque
In a Dutch oven, heat oil over medium heat and saute sausage slices until brown on both sides.
Remove sausage and keep warm.
Add onion, green pepper and celery; cook until tender.
Add garlic, broth, tomatoes, corn, sugar and cayenne pepper; bring to a boil.
Reduce heat; cover and simmer for 10 to 12 minutes.
Add shrimp and sausage; simmer, covered, until shrimp are opaque and pink, 3 to 5 minutes.
Roll prepared shrimp in the bread crumbs and pan fry about 4 minutes on all sides till lightly browned. (I use a half and half mixture of peanut oil and olive oil for frying)
Put half of the sauce into the bottom of a casserole dish, top with the shrimp, mozzarella, salt, pepper and parmesan.
Cover with foil and place in a 350* oven for about 20 minutes or until heated through.
Garnish with the parsley and additional parmesan if desired.
Saute shrimp in butter for 3 to 5 minutes over low heat.
Stir and turn.
Add soups and blend well.
Stir in sour cream and curry powder.
Continue stirring until very hot.
Serve over rice or spoon into hot patty shells.
Peel and devein shrimp (if necessary); cut in half.
Combine well with remaining ingredients.
Chill mixture for 1 hour.
Yum! Enjoy!