s al dente. Meanwhile saute shrimp in large non-stick skillet
o coat all of the shrimp. Or, mix everything in a
Boil shrimp 7 minutes in salted water.
Peel and devein.
Pour Italian dressing over shrimp and marinate overnight.
Drain and serve.
De-head and wash shrimp; drain.
Put in large pot.
Pour salad dressing over shrimp.
Add salt and pepper to taste.
Bring to a slow boil, turning often, until shrimp are pink.
Remove from heat.
Cover and let stand for 20 minutes.
Works well with low-calorie dressing also outside on grill.
Serves 4.
In medium saucepan, cook rice with water and Italian dressing until done. Refrigerate in a large bowl until cool.
Fold in peas, mushrooms, scallions, water chestnuts, olives, artichokes and mayonnaise.
Chill at least 24 hours.
Gently stir in shrimp or chicken.
Yields 6 to 8 servings.
ogether. Chill 4 hours.
Shrimp:
Preheat oven to 250
Melt margarine, Italian dressing and lemon juice in skillet. Stir in shrimp. Saut for 10 to 15 minutes, turning occasionally. Serve over rice.
Cook pasta according to package directions; drain.
Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add shrimp.
Saute 5-7 minutes or until shrimp turn pink. Add pasta, tomatoes, mozzarella and basil; stir until coated and heated through. Sprinkle with Parmesan cheese.
In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Add the next 10 ingredients; mix well. Cover and cook on low for 7-8 hours or until chicken juices run clear. Discard bay leaf. Stir in the pasta; cover and cook on high for 15 minutes or until pasta is tender. Stir in shrimp; cover and cook for 5 minutes or until the shrimp are heated through.
Melt butter in frying pan.
Add shrimp, mushrooms and garlic. Cover and cook on medium heat for about 10 minutes or until shrimp are pink.
Uncover; stir in sherry and parsley.
Cover and simmer for about five minutes.
Remove from heat and sprinkle cheese generously.
Serve with crunchy Italian bread, salad and chilled white wine.
Serves 4.
hands are better as my Italian grandmother will gladly tell you
Saute garlic and herbs in butter and olive oil for 2 minutes.
Add wine and shrimp and juice of lemon add shrimp and soup cheese and pasta water. Simmer for 5 to 6 minutes.
Serve over pasta.
ide for dipping.
This recipe will serve 2-5 people
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
Melt margarine and mix dressing and lemon juice in skillet. Stir in shrimp.
Saute for 10 minutes, turning occasionally. Serves 4 to 6.
Cook pasta as directed on package.
Place shrimp in colander or strainer; rinse briefly with cold water.
Let stand in colander until pasta is cooked.
To drain pasta, pour over shrimp in colander.
Meanwhile, in large bowl, mix remaining ingredients.
Gently stir cooked pasta and shrimp into tomato mixture.
Serve immediately.
Combine shrimp, dressing and sliced onon in a medium container.
Chill at least 4 hours or overnight.
Serve and enjoy.
Place contents of shrimp soup and milk in a saucepan.
Heat slowly, stirring often, until sauce reaches boiling point and is smooth.
Add broken shrimp, drained.
Heat 5 minutes.
Serve over white rice tossed with pimiento.
melt butter on saute pan until it sizzles a little.
put raw shrimp on the pan, cook until pink and not see through.
add lemon juice.
add chopped basil garlic and capers, stir in with shrimp.
turn down heat.
serve.
enjoy!
Combine breadcrumbs, cheese, and parsley in a shallow dish; set aside.
Peel shrimp, leaving tails intact, and devein, if desired. Place in a large bowl. Sprinkle shrimp with garlic, seasoned salt, and pepper. Drizzle with olive oil; toss gently.
Dredge each shrimp in breadcrumb mixture. Arrange shrimp in an even layer in 2 greased 15- x 10-inch jellyroll pans.
Bake at 400\u00b0 for 15 to 20 minutes, stirring twice.