Split each shrimp lengthwise.
In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
Cover the mixture and chill for at least 30 minutes.
Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
Spoon the mixture on top of the lettuce
Garnish with the tomato wedges and any leftover shrimp.
Serve with the French dressing.
heir moisture.
Add the shrimp and saute until just opaque
Peel and devein shrimp, retaining tails, if desired; set
f the parsley.
Add shrimp, stir and saute for 2
our taste.
6. Rinse shrimp thoroughly and leave the shells
Cook and peel shrimp.
Combine all remaining ingredients and pour over shrimp.
Cover and refrigerate for at least 8 hours. (This works well sealed in a 2-gallon Ziploc bag.)
Stir occasionally to insure all shrimp are well coated.
Before serving, pour shrimp into a colander to drain marinade, but do not rinse shrimp.
Leftover shrimp can be stored in refrigerator for up to 3 days (but you won't have any left!).
edium high heat. Pat the shrimp dry with paper towels and
ombine the flavors. Add the shrimp and marinade 2-3 hours
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
s cooking add your whole shrimp to the tomato sauce and
medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch
For the grilled shrimp: Prepare a grill for medium
In a separate skillet, saute shrimp and scallops in 1 tablespoon
Shrimp -- In a medium size saute
In a medium skillet, saute the ground pork& scallions.
Transfer into a saucepan,& add all the other ingredients, except the shrimp, egg, white rice& pepper.
Bring to a near boil,& then reduce heat to a simmer, constantly stirring until the sauce thickens.
Once the sauce thickens, add the pepper to taste& also add the shrimp.
If you're adding peas, add them now.
Drizzle the beaten eggs over the sauce,& simmer about 5 minutes.
Serve over a bed of white rice.
he pasta boiling. Peel the shrimp and devein them if you
ean.
Meanwhile, put the shrimp in a large bowl,
Preheat oven to 350 degrees F In a small saucepan, combine the chicken stock and cornstarch slowly and bring to a simmer for 3 minutes.
Add the cream and the red pepper flakes.
In a foil lined terra cotta pot, pour the rice and the leftover garlic shrimp.
Then pour the cream mixture over it.
Top with the toasted panko and place in the oven for 45 minutes.
Cool for 15 minutes before serving.
Rinse shrimp and shake off excess water.<