edium-high heat; add in garlic and cayenne pepper, saute stirring
work surface. Slice each shrimp horizontally through the middle, being
eeded.
To prepare the shrimp: In a small bowl, combine
Shell shrimp.
Melt margarine in non-stick skillet.
Add garlic and shrimp.
Saute for 3 to 4 minutes or until shrimp are pink.
Sprinkle on Parmesan and parsley.
paghetti).
Place the egg garlic, butter, grated Parmesan cheese and
Saute onion and garlic in butter.
Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
When melted, add onions and garlic and mix well.
Add shrimp, rice, & brocolli (be sure to drain well).
Mix well.
Sprinkle with bread crumbs. Brown, if desired.
Mushrooms can be added to top of soup/cheese, if desired.
VARIATION:
Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.
o coat all of the shrimp. Or, mix everything in a
5 minutes.
For the shrimp, rinse shrimp and pat dry with
oat bottom of pan. Season shrimp with salt and pepper. Add
In a large skillet, saute shrimp in olive oil. Add garlic and mushrooms. Remove from pan and deglaze pan with white wine and reduce. Add onions, simmer, remove from heat and fold in butter slowly. Salt to taste. Broil pepper bottoms and distribute the shrimp between them. Pour sauce over shrimp, garnish with lemon fan and a sprig of dill.
Heat 2 1/2 tbsp butter in a saucepan. Saute onions and squash, until tender. Add stock and bring to a boil. Reduce heat and simmer for 30 mins. Puree then mix in cream and season. Add Tabasco and nutmeg, to taste.
Heat remaining butter in a frying pan. Saute shrimp and garlic, until shrimp is opaque. Distribute soup between 4 soup bowls. Top with sauteed shrimp.
mall bowl, combine the cumin, garlic powder, pepper, salt, chili powder
s thickened.
Season the shrimp with Essence.
In a
Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
Heat oil in a large non-stick skillet over medium high heat until hot.
Add shrimp; saute 4- 5 minutes or until shrimp are done.
edium low heat. Cook the garlic slices until tender but not
Mix the tomato, pineapple, mango, spring onion, chili, ginger, garlic, 2 tbsp oil, lime zest and lime juice. Season to taste.
Heat 1 tbsp of oil in a large pan and saute the shrimp for 3-4 mins, turning as necessary. Serve with the salsa.
Melt the butter in a large nonstick skillet over medium heat.
Add in garlic; stir/saute 2 minutes.
Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
Season with salt and pepper; transfer to a warm serving platter.
Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
Transfer to a serving plate; garnish with parsley sprigs and serve immediately.
edium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice
Melt butter in nonstick frying pan.
Use enough butter to lightly coat shrimp.
Add shrimp.
Sprinkle with white pepper and garlic salt.
Squeeze lemon over shrimp.
Saute shrimp until they turn pink.
For the Shrimp:
In a deep