hisked together. Stir in the shrimp to coat them and marinate
4 rounds. Using a food processor blitz shrimp, green onions, ginger, cilantro
Combine cream cheese, mayonnaise, chile sauce, lemon juice, horseradish, Worcestershire sauce, red food coloring, and shrimp in a small bowl. Mix well. Serve immediately, or refrigerate. Do not make more than 24 hours in advance.
Lightly steam cabbage leaves and set aside.
Saute shrimp with vinegar, garlic and ginger until shrimp is cooked through.
In a food processor, mince shrimp with green onions.
Divide shrimp mixture equally among cabbage leaves, spoon shrimp mixture in leaves, roll and serve with dipping sauce.
Chop all in food processor except shrimp.
Add shrimp after all is mixed well.
Process just long enough for shrimp to mix in. Serve with Wheat Thins.
In a 1 gal plastic food bag place shrimp and olive oil, toss
n a large bowl. Add shrimp; marinate in refrigerator at least
In a food processor pulse shrimp with green onions, ginger, sesame
In a blender or food processor, blend shrimp, onion, ginger, egg whites, salt and pepper until smooth.
Cut each white bread slice into 4 triangles. Spread both sides of triangles with shrimp mixture and coat with bread crumbs. Cover and chill in the refrigerator approximately 1 hour.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
In small batches, fry bread triangles 3 minutes on each side, or until golden brown. Drain on paper towels. Garnish with lemon juice before serving.
In a food processor, add shrimp and chop fine.
Add onion, cream cheese, mild cheddar and melted butter. Blend well.
Place mixture in a bowl and refrigerate.
Serve with chips and/or assorted vegetables.
Wash cucumbers (peeling is optional).
Slice in 3/4 inch thick slices.
Using a melon baller scoop out center careful not to go all the way through.
Set aside In a blender or food processor combine shrimp (reserving 1/8c for garnish) and garlic.
Mix into a slightly lumpy mixture.
Add remaining ingredients.
Mix just until smooth.
Spoon about 1 to 1 1/2 T of mixture in each cucumber.
Garnish top with remaining shrimp.
Soften gelatin in 1/4 cup water.
Let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved.
In blender or food processor, blend shrimp, gelatin mixture, zucchini, cheese, green onions, yogurt and dressing.
Cover and process until nearly smooth.
read.
Using a food processor, blend shrimp, soy sauce, garlic, sesame
Combine mayonnaise, cilantro and lime juice and set aside.
Coarsely chop red snapper in a food processor, add Shrimp 3/4 cup bread crumbs, 1 1/2 cups cheese and 3 tbsp of mayonnaise mix, process untill combined Coat patties in rest of bread crumbs and cook in veg oil 3 minutes for each side or untill done.
serve with remaining mayonnaise mixture.
dd the bread to the food processor along with the garlic
tart preparing the blackened shrimp.
Finish the grits by
Sift dry ingredients together.
Beat egg and add water.
Add to dry ingredients and mix well.
For the thin lacy batter, remove 1/2 cup batter. Add 2 tablespoons water.
The remaining portion is the thick dipping batter for shrimp.
Heat fat to 375\u00b0.
Dip fingers in the thin lacy batter and sprinkle over fat.
Repeat several times until a lacy network is formed. Dip shrimp in thick batter and place on lacy network when lightly browned. When tempura is golden brown, break network of batter and turn each shrimp.
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.
he sour cream in a food processor. When mostly smooth, add
SHRIMP:
Pat the shrimp with paper towels to remove