Peel and devein shrimp, retaining tails, if desired; set
1.) Hollow out pineapple after cutting in half down the middle, leaving skin on. Scoop out center and dice that pineapple into small chunks.
2.) Sautee shrimp in medium saucepan for 3 minutes on each side in oil and our Lemon, Lime, & Orange Peel.
3.) Cook couscous according to packaged instructions adding vegetables and KBS Lemon, Lime,& Orange Peel Blend while cooking.
Rinse shrimp and shake off excess water.<
s bright green, add the shrimp, stirring to combine.
Cover
tart preparing the blackened shrimp.
Finish the grits by
emove vein.
Butterfly each shrimp and pound lightly with mallot
eel, devein and butterfly the shrimp, leaving the tails on.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
In a separate skillet, saute shrimp and scallops in 1 tablespoon
.Add the garlic and shrimp shells and cook for 2
n a shallow dish. Dredge shrimp in flour mixture; dip in
killet on medium heat. Add shrimp; cook and stir 2 to
combine 2 tablespoons vinaigrette and shrimp into a large ziploc bag
medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch
he pasta boiling. Peel the shrimp and devein them if you
Butterfly and devein the shrimp, leaving tail and shell attached.
Devein, wash and rinse shrimp.
If shrimp are very large, cut them
ean.
Meanwhile, put the shrimp in a large bowl,
For Shrimp:
Over medium heat cook
edium high heat. Pat the shrimp dry with paper towels and