o coat all of the shrimp. Or, mix everything in a
zip-lock bag; add shrimp.
Refrigerate at least 8
Crunch up the rosemary and thyme using fingers.
Place all ingredients, except shrimp and french bread, in a large pot.
Simmer this mixture for 2 1/2 hours.
Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
Serve shrimp with broth and toasted French bread for sopping the broth.
Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.
Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable.
Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours.
Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat.
Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.
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.
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.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
tock, add all ingredients (except shrimp) to a crock pot set
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
oat bottom of pan. Season shrimp with salt and pepper. Add
e ham and shrimp in butter until the shrimp is cooked
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
0 seconds.
Season the shrimp with salt and black pepper
time to add the shrimp. put them ALL into the
o a simmer. Before adding shrimp, place the juice from lime
Cut each shrimp into two or three pieces,
he same size as your shrimp. In a medium bowl, combine
Place cleaned shrimp in a mixing bowl, add
s cooking add your whole shrimp to the tomato sauce and