Combine butter, onions and garlic in a 2-quart casserole dish; microwave on High for 3 to 3 1/2 minutes or until onions are tender.
Add shrimp, lemon juice, salt and pepper, arranging the shrimp around outside of dish.
Cover with plastic wrap and microwave on High for 5 to 7 1/2 minutes, stirring twice and rearranging shrimp around outside of dish.
Stir in dill weed and parsley.
Serve over rice.
Melt butter; stir in parsley, garlic, hot pepper sauce and salt.
Cook 1 to 2 minutes over medium flame.
Add wine; heat through.
Thread shrimp on skewers.
Grill over flame at high to medium setting for 12 minutes, turning frequently and brushing with butter mixture.
Yields 15 to 18 appetizers.
o coat all of the shrimp. Or, mix everything in a
oat bottom of pan. Season shrimp with salt and pepper. Add
Stir-fry broccoli in 1/4 cup of the olive oil in a wok or frying pan for about five minutes.
Add remaining oil, then add mushrooms and stir-fry for five minutes.
Add shrimp, garlic, onion, lemon rind, salt and pepper.
Stir-fry for five minutes. Add buttered linguini to wok.
Sprinkle with Romano.
Toss well.
edium-high heat; add in garlic and cayenne pepper, saute stirring
Combine melted butter, Tabasco sauce and garlic seasoning. Place shrimp in bottom of broiler pan and squeeze lemon juice over them.
Lay onion rings all over shrimp and then pour butter sauce over shrimp and onions.
Broil on one side for a few minutes (not too close to heat) until tender, but not done.
Turn with spatula once and broil other side for short time until nice and pink.
In a 2-quart casserole, melt butter and add onion and garlic. Microwave on High for 5 minutes or until onion is tender.
Add Worcestershire sauce, salt, hot sauce and shrimp.
Stir to mix. Cover with waxed paper and microwave on High for 4 minutes.
Stir. Cook on High for 3 minutes or until shrimp are pink.
Add parsley and onion tops after cooking.
Taste to adjust seasonings.
Rinse the shrimp and pat dry with paper towels.
Heat the oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper and cook for about 2 mins, stirring occasionally. Add the garlic and cook for 2-3 mins, stirring constantly, until the shrimp are just cooked through. Serve hot.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
inutes.
2.Add the garlic and shrimp shells and cook for
Heat oven to 400\u00b0.
Cook garlic in butter or margarine until it browns.
Remove and discard.
Add bread crumbs, onion, parsley, tarragon, basil, salt, pepper and sherry to butter or margarine. Reserve 1/4 cup of mixture; divide remainder among 8 individual baking dishes.
Arrange shrimp over mixture in each dish. Sprinkle shrimp with reserved crumb mixture.
Bake for 15 minutes, or until crumbs are golden.
Edge each dish with hot, seasoned green beans.
Makes 8 servings.
Melt butter with sriracha sauce in a skillet over medium low heat; saute garlic a minute and add shrimp.
When the shrimp is almost cooked through and opaque, add the herbs to wilt.
In large skillet, cook mushrooms, garlic, and shallot in butter until tender.
Add shrimp, basil and pepper; cook and stir until shrimp are pink (be careful not to overcook!).
Stir in sherry; simmer for 3 minutes.
Serve with cooked rice; makes 4 servings.
Heat a wok or large skillet on high heat. Add oil; swirl to coat. Add garlic and shrimp; stir-fry for 1 min or until shrimp curl and change color. Add carrot, pepper and corn; stir-fry for 1 min more.
Add onion, honey, soy sauce and cornstarch mixture; stir-fry for 1-2 mins or until honey coats shrimp.
Serve shrimp sprinkled with sesame seeds.
Combine mayonnaise, lime juice and wasabi in a small bowl. Set aside. Combine cucumbers, pepper, chestnuts, green onions, bean sprouts, cress, herbs and soy sauce in a medium bowl. Set aside.
Combine shrimp, chili and garlic. Season. Oil a nonstick frying pan and place over medium heat. Cook shrimp until just cooked through. Serve with wasabi mayonnaise and bean sprout salad.
Heat 2or 3 tblsp good extra vigin olive oil in a large non stick pan.
Saute shallot and garlic till slightly golden. Add mushrooms and saute till they start to wilt. Add shrimp and cook till nice and pink.
Deglaze pan with wine and let reduce.
Add oregano, basil and cream, reduce heat and let simmer about 10 min or till it starts to thicken.
Stir in veggie dip, parmesan cheese and paprika and let heat through.
Remove from heat and stir in parsley.
Serve over noodles with some good garlic bread and fresh ground black pepper.
Combine 1 tbsp each oil, fish sauce and brown sugar in a large bowl. Add ginger, lemongrass, garlic and shrimp and toss to coat. Cover and refrigerate 30 mins to marinate.
Heat remaining 1 tbsp oil in a large skillet on high heat. Cook shrimp 2-3 mins, until they change color and are cooked through.
For the dressing, whisk whisk lime juice, and remaining 1 tbsp each fish sauce and brown sugar in a small bowl.
In a large salad bowl, combine cucumber, carrot, herbs and sprouts. Add shrimp and dressing. Toss to coat. Serve immediately.
ith dressing. Set aside.
Shrimp: Heat the 2 tablespoons of
work surface. Slice each shrimp horizontally through the middle, being