Boil pasta according to package directions. Set aside.
Heat a large skillet over medium-high heat. Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and fresh chives and add cooked pasta. Toss to coat.
Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
Arrange on serving dish and refrigerate until ready to serve.
Thaw frozen shrimp in fridge or run under
Dice pre-cooked shrimp (peeled and de-veined, of course!) into bite sized pieces, discarding the tail. Place slaw and shrimp into a large bowl. In a small bowl, add the vinegar, oil, soy sauce, ginger, juice of the lime, salt and pepper. Whisk or stir well until combined. Pour dressing over slaw and toss to coat evenly. Cover and refrigerate for at least one half hour for flavors to fully combine. Serve chilled.
echamel Sauce.
Defrost the shrimp in cold water, remove the
In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.
Combine grapes, almonds, sherry vinegar, lime juice, cilantro, garlic, and salt in batches in the bowl of a food processor; pulse until roughly blended. Add cucumbers and briefly process, leaving some small pieces. Mix in olive oil using a spatula.
Chill in the refrigerator for 1 hour.
Taste soup and season with more salt if necessary. Fill small glasses with soup and drizzle with a bit of olive oil. Place 1 cooked shrimp into each glass.
side skillet.
Rinse frozen shrimp to release any built up
In a large microwave-safe bowl, combine the shrimp and vegetables. Microwave until thawed, 3-5 minutes, stirring half way through the cooking time.
Stir in dressing and soy sauce and microwave on medium heat, stirring occasionally, until heated through, about 3-5 minutes. Cover to keep warm.
Heat the rice according to package directions. Portion into 4 serving bowls. Add the cilantro to the shrimp mixture. Portion and place on top of the rice.
arlic, chicken and shrimp.
Stir frequently until shrimp start to turn
an get boiled salad shrimp (the baby shrimp) or you can buy
nd reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under
sing pre-cooked shrimp but make sure to thaw out the shrimp if frozen) Boil shrimp
igh heat.
Add the shrimp, season with salt and cook
Place the frozen shrimp in a colander in the
Mix together lemon juice and oil.
Combine with cooked macaroni.
Chill for several hours, stirring occasionally.
Fold in shrimp, eggs, green pepper, onion, celery, and tomato.
Blend together sour cream, salt, pepper, and mayo and then fold into macaroni mixture.
Serve in nice salad bowl or arrange on crisp salad greens.
utside the cup.
Divide shrimp evenly into cups (about 1
ays in the refrigerator.
Shrimp Filling -- Now I like to
ool running water over the shrimp until thawed; drain well.
If using pre-cooked shrimp, skip to step 6. (You