ccording to package directions, drain and set aside -OR- **If
inute later add the onion and cook, stirring occasionally, until
Steam shrimp. Mix with rice and tomatoes in saucepan.
Warm and serve.
Pour egg whites, eggs, and cottage cheese into a blender
icrowave-safe bowl, place chocolate and butter.
Microwave at High
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
food processor and pulse to form
Rinse shrimp and shake off excess water.
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.
Cook the Pasta Accents according to the package directions, omitting the water and putting the butter on top of pasta before cooking.
Saute shrimp in butter.
Mix together for a fast and easy main dish.
e cream over the chocolate and whisk it together until
In skillet, melt butter.
Add onion and cook slightly.
Add biscuit mix and stir until well blended.
Combine remaining ingredients except shrimp and rice.
Add with onion mixture to crock-pot.
Stir well.
Cover and cook on low for 4.9 hours.
One hour before serving, turn on high setting and add shrimp.
Remove bay leaf and serve over hot fluffy rice.
Provides 6 servings, about 1 1/2 quarts.
Melt 2 teaspoons butter in a skillet and cook shrimp on high for 2 minutes.
Sprinkle with salt.
Turn once.
Remove shrimp and set aside.
In same skillet melt remaining butter and saute jalapeno and garlic for 1-2 minutes.
Next return shrimp to skillet and add cilantro and lime juice.
Cook until shrimp turn pink.
o a boil, add pasta, and cook until al dente. Drain
eat. Add the onions; cook and stir until browned. Mix in
Peel and devein shrimp. Place the peelings and heads if you have
l, and red pepper flakes in a bowl. Stir shrimp into
Heat salad oil until hot.
Add celery, peppers and onion; brown lightly.
Work fast and add cornstarch and tomato juice slowly until thickened.
Add brown sugar and lemon juice; cook 10 minutes. Add shrimp and serve over cooked rice.
Preheat grill.
Thread each shrimp onto a skewer lengthwise. Combine remaining ingredients in a small bowl.
Oil grill grates and cook shrimp until browned on both sides and just cooked through. Sprinkle with 1/2 the salt and pepper mixture during cooking.
Serve shrimp skewers with remaining salt and pepper mixture.
For avocado soup, puree avocados, lime juice, apple juice, 1 3/4 cup buttermilk and 1/2 the chili pepper. Season to taste then chill.
Heat oil in a pan and saute shrimp for about 4 mins, turning as necessary, then season. Skewer 5 shrimp and 2-3 lime wedges onto 4 skewers.
Serve chilled soup with a little of the remaining buttermilk and garnish with chili and black pepper and skewers on the side.