ieces.
Cook and clean shrimp. Again reserve the best six
Peel and devein shrimp, retaining tails, if desired; set
owl, toss together asparagus, onion, shrimp. chopped hard-cooked eggs, and
Chop parsley and combine with garlic, shallot and butter (not melted).
Blend well and refrigerate for at least 2 hours.
Clean and butterfly shrimp.
Over medium heat, add small amount of oil to skillet.
When hot, dip shrimp into egg, then fry for about 2 minutes.
Do not overcrowd and be careful not to overcook; do in batches.
Place shrimp in oven-proof casserole dish.
Melt butter mixture and pour over shrimp.
Broil for 2 minutes or until very hot.
Rinse shrimp and shake off excess water.<
tart preparing the blackened shrimp.
Finish the grits by
igh until melted.
Add shrimp and cook 2 minutes, or
combine 2 tablespoons vinaigrette and shrimp into a large ziploc bag
eel, devein and butterfly the shrimp, leaving the tails on.
Split each shrimp lengthwise.
In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
Cover the mixture and chill for at least 30 minutes.
Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
Spoon the mixture on top of the lettuce
Garnish with the tomato wedges and any leftover shrimp.
Serve with the French dressing.
stir well.
Add the shrimp and saute just until they
Melt 1/2 cup butter in heavt large saucepan over medium-high heat.
Add shrimp, mushrooms and garlic and saute just until shrimp are pink, about 1 minute;do not overcook.
Stir in boiling broth, green onion, and parsley.
Remove from heat and add remaining 1 cup butter, whisking until melted.
Ladle into heated bowls and serve immediately with French bread.
n the sliced onion and shrimp. Cover and marinate in the
In a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat.
Refrigerate at least 1 hour. Preheat oven to 450\u00b0F Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and serve with French bread. Makes 4 servings.
Clean and devein shrimp.
Combine first 7 ingredients (
In a separate skillet, saute shrimp and scallops in 1 tablespoon
Rinse shrimp briefly and remove any large
Toss the shrimp with the olive oil and
he pasta boiling. Peel the shrimp and devein them if you
medium bowl, mix the shrimp with the mayonnaise, basil and