he remaining marinade.
Spoon Wild West Sauce equally onto plate. Set
Fry the shrimp in oil in a deep skillet until done.
Drain and pat dry with paper towel.
Place 1 stick of butter in sauce pan add lemon juice and melt together.
Make the prairie dust and mix together and store in container.
Add fried shrimp and some prairie dust and cherry peppers to saucepan.
Simmer on low heat till flavors mix.
Serve with ranch dressing.
Arrange shrimp, pineapple chunks, bell pepper and
Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.
OR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't
one.
add apricot or wild plumb jelly.
Continue stirring
o coat all of the shrimp. Or, mix everything in a
In 3-quart saucepan cook onions and green peppers in butter 5 minutes.
Add undrained tomatoes, water and seasonings.
Stir in wild rice mix.
Cover and simmer 20 minutes.
Add shrimp.
Cover and simmer 10 minutes more.
Saute the onions, mushrooms and green pepper in the butter until soft.
Combine the wild rice, shrimp, Tabasco and Worcestershire sauce.
Prepare the cream sauce and add the sour cream at the end.
Combine all the ingredients.
Bake in a casserole in a slow oven, 300\u00b0, until very hot.
Prepare rice according to package directions.
Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink.
Add the soup to the rice; stir into the shrimp mixture.
Transfer to a greased 2-quart baking dish.
Sprinkle with croutons.
Bake uncovered at 350\u00b0 for 20 to 25 minutes or until heated through.
Yield:
6 servings.
Prepare rice as directed on package. In a large skillet, saute mushrooms, green peppers, onions and shrimp. Shrimp will turn pink. Add soup to the rice and stir. Add shrimp mixture to rice and soup. Stir and transfer to a well-greased 2-quart baking dish. Sprinkle with stuffing mix. Bake at 350\u00b0 uncovered for 20 to 25 minutes or until heated through. Serves 6.
To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
To make shrimp: rinse and drain shrimp.
Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
Cook 3-5 minutes or until shrimp turn pink.
Drain shrimp Serve immediately with Key Lime Mustard.
For Shrimp Boil, add all ingredients to a large stock pot. Bring to boil and add shrimp. Stir and cook until JUST pink -- around 2 minutes.
Strain in colander. At this point, you can either chill them down or serve warm.
For the Key Lime Mustard Sauce, mix all ingredients in a small bowl. Chill for at least 2 hours, or longer.
In a large saucepan, add water, 1 tablespoon butter, lemon juice, Worcestershire, mustard, and pepper; bring to a boil.
Add rice and seasoning packet; return to boiling.
Lower heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed.
In a large skillet, melt remaining butter.
Add shrimp, green pepper, and onions.
Saute and stir for 5-7 minutes or until shrimp turn pink and are cooked through.
Add rice; stir until heated through.
Combine wild rice, shrimp, broccoli, cauliflower, cheese and peppers in large bowl.
Cover; refrigerate.
Just before serving, toss gently with dressing.
Serve on lettuce leaves.
Cook rice according to package instructions.
Meanwhile, make sauce by melting butter over low heat.
Mix in flour, salt and pepper.
When bubbly, remove from heat.
Stir in milk.
Cook over medium heat, stirring constantly, until thickened.
Cook 1 minute longer.
Add cream cheese; stir with wire whip until smooth. Arrange asparagus spears on bottom of 2 1/2-quart casserole.
Mix shrimp and mushrooms with rice and spoon over asparagus.
Top with sauce.
Bake at 350\u00b0 for 10 minutes.
Makes 4 to 6 servings.
First, peel and devein the shrimp. In a small bowl, combine
pecans, cilantro, crumbled seaweed, and wild rice with a generous amount
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.