o coat all of the shrimp. Or, mix everything in a
Peel and devein shrimp but leave tails intact.
Prepare linguini according to package directions.
Drain.
Keep warm.
In a 12-inch skillet over medium-high heat, heat 2 tablespoons oil; add shrimp.
Cook 4 minutes, stirring frequently, until shrimp are tender and just pink.
Using a slotted spoon, transfer shrimp to a plate.
Cook linguine according to package directions, drain and keep warm.
Peel and de-vein shrimp.
Cook onion and garlic in oil in a large wok or skillet until tender, stirring often.
Stir in the tomato and dried spices (next 4 ingredients).
Cook 3 minutes, stirring constantly.
Add shrimp and cook 3 more minutes, stirring occasionally (or until shrimp turn pink). Be careful not to over cook the shrimp.
Add the parsley, olives, and lemon juice.
Cook until thoroughly heated.
Serve over linguine. Sprinkle with feta cheese.
In a 10-inch skilled over medium high heat, bring zucchini, tomatoes and wine to boil.
Reduce heat to low and simmer for 4 minutes stirring occasionally until zucchini is tender but still crisp.
Add shrimp and olives to zucchini mixture and simmer partially covered for 3 to 4 minutes until shrimp are just opaque and cooked through, uncovering several times to stir.
Remove from heat and stir in pepper.
Makes 4 servings.
Prepare linguine and keep warm.
In 12-inch skillet over medium-high, heat 2 tablespoons oil.
Add shrimp and cook 4 minutes, stirring frequently until shrimp is just pink.
Using slotted spoon, transfer shrimp to plate.
Add olive oil or olive oil spray to large saucepan.
Over medium heat, saut onions, garlic and celery until onion is translucent.
Add chicken broth for more liquid.
Add oregano; cook for 10 minutes.
Add tomato, shrimp and cooked spaghetti. Mix until all shrimp and spaghetti is covered with vegetable mixture.
Cook for 5 minutes.
Serves 2.
In a large skillet combine olive oil and garlic.
Cook over medium heat, stirring occasionally until garlic is golden but not browned.
Remove and discard garlic.
Add shrimp and saute just until they turn pink.
Pour in wine, increase heat to high and boil 5 minutes.
Remove shrimp with slotted spoon and set aside. Continue to cook wine until reduced by half.
Add tomatoes, olives, parsley and salt; cook sauce 5 minutes more.
Return shrimp to skillet and heat through.
Blend in Tabasco.
Cook linguine according to package directions.
Meanwhile in a large nonstick skillet, saute shrimp and mushrooms in oil for 2 minutes. Add the remaining ingredients; cook and stir for 5 minutes or until shrimp turn pink and sauce is heated through.
Drain linguine; serve with shrimp mixture.
Bring zucchini, tomatoes and broth to boil and simmer 4 minutes, until zucchini is crisp-tender.
Add shrimp and olives and simmer 4 minutes until shrimp are opaque and cooked through. Remove from heat and add pepper.
Heat a large skillet over medium heat.
Add the oil and garlic slices.
Cook until garlic is a light golden brown - do not over cook. Remove garlic from pan.
In the same pan, add rosemary, red pepper flakes, and shrimp. Season with salt and pepper.
Cook, stirring until just cooked through, about 3 or 4 minutes.
Squeeze some lemon juice over shrimp and top with garlic chips.
Spread 1 Tablespoon of pesto on each of the tortillas.
Top evenly with the spinach, shrimp, artichoke hearts and sun-dried tomatoes and roll up.
BSP olive oil.
Add shrimp, and saute over medium-high
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.
Place cleaned shrimp in a mixing bowl, add
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
an to medium hot. Season shrimp with salt and pepper and
(use remaining melon for another recipe).
Place melon cubes in
Cook the fettuccine in salted water with the butter until not quite al dente.
Drain and set aside.
Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.
Serve at once.
Heat olive oil in pan over medium heat.
Add red pepper flakes and garlic, cook for 1 minute.
Add shrimp, stir and cook until done.
Top with cheese.
The second recipe is the same with 2 variations: add in just enough alfredo sauce to lightly coat the mixture and chunks of roasted garlic. Serve over fettucini noodles.