Mix all ingredients and cover with enough water to cook shrimp and corn.
Cook until the shrimp are firm.
Serve hot.
Cook shrimp according to package directions.
Plunge into cold water.
If necessary, devein with sharp pointed knife.
Rinse in cold water.
eaned frozen shrimp and
if using them) shrimp; Cook the shrimp until pink on one
Melt butter in a large skillet over medium heat; cook and stir minced garlic until lightly browned. Add shrimp; season with garlic salt and garlic powder. Pour lemon juice over shrimp. Continue to cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes.
Cook Pasta and Sauce in microwave, following package directions, in seperate microwavable dish.
Fry bacon until crisp.
Reserve 2 TBS drippings.
Add shrimp and mushrooms to reserved bacon drippings and saute until mushrooms are done and shrimp is heated thru.
Be careful not to overcook shrimp.
Crumble cooled bacon.
Stir shrimp, bacon, and mushrooms into pasta and sauce.
epare Grill (or broiler pan) to cook shrimp.
In small saucepan, combine
est in a bowl. Allow shrimp to marinate at room temperature while
he oil just starts to smoke add your shrimp be careful for
Melt butter in a saucepan on medium high and add chopped onion.
Saute onion until soft(around 2-5 minutes).
Add shrimp and pour in enough beer to cover shrimp (usually 3-4 bottles is enough) and simmer until shrimp turns pink and is cooked through.
Note: I liked to just bring the pot to the table to serve and provide Old Bay Seasoning for people to add to the shrimp on their plate. The Old Bay can also be added to the shrimp when cooking as well.
ld water while shrimp marinates.
To marinate the shrimp: Put the
Make the marinade by combining in a mixing bowl the oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili. Stir well. Place shrimp in the marinade and stir well to coat; set aside.
Heat oil in a wok or frying pan. When hot, add the shrimp along with the marinade. Stir-fry 2-3 minutes or until shrimp are pink. They will become lightly browned from the sauce. (Avoid overcooking or shrimp will turn rubbery.).
Remove to a serving dish and sprinkle on top cilantro. Serve with a side of jasmine rice.
Add all ingredients to a small sauce pot.
Cook over medium heat until well blended and butter has melted.
Simmer for 5 minutes.
When ready to cook shrimp, heat sauce and add shrimp.
Cook until shrimp are pink and cooked throughout.
To prepare shrimp, combine first 6 ingredients in
ot to burn the garlic.
Stir in flour and cook one
On Medium heat, melt the butter in a medium sized shallow pan. Add the shrimp. Add the garlic and cook it for about 20-30 seconds. Add the other seasonings and herbs.
Cook the shrimp for about 2-3 minutes and they start to turn pink. Add the malt vinegar and lemon or lime juice and continue to cook for about 1-2 more minutes all the shrimp are a bright pink color.
Serve with melted butter or the remaining pan sauce.
Mix all ingredients and cover with enough water to cook shrimp. Cook until shrimp is firm.
Serve hot.
Saute garlic cloves in butter until soft.
Press with fork to release garlic juices.
Remove garlic clove pieces.
Stir shrimp into bowl of barbecue sauce, cayenne pepper and black pepper, coating all shrimp.
Place in frying pan of garlic butter and simmer until shrimp are done.
Approximate time:
5 minutes to cook shrimp.
Roll to pancake flatness each of 10 ready to cook biscuits. Spread each with cocktail sauce.
Wrap around 1 frozen cooked jumbo shrimp; pin with a toothpick.
Place in hot oven (350\u00b0) for 8 minutes.
Remove and serve.
Saute celery, onions and pepper in oil until tender; stir in remaining ingredients except rice.
Bring to boil; reduce heat. Cover and cook over medium heat 10 minutes or until shrimp is tender; stir occasionally.
Serve over hot rice.
This recipe makes 4 servings.