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.
Peel and devein shrimp, retaining tails, if desired; set
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
In a separate skillet, saute shrimp and scallops in 1 tablespoon
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
stock and half of the shrimp in a slow cooker. Cook
NOTHER 3 MINUTES, ADD THE SHRIMP, GARLIC, ARTICHOKES AND TOMATOES THEN
Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker.
Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
Stir in shrimp.
Cover.
Cook 15 to 30 minutes, or until shrimp are opaque.
Remove and discard bay leaves.
Serve.
Variation: If you prefer a heartier soup, add more fish.
Add white fish or cod to slow cooker 45 minutes before serving.
hem.
Rinse and dry shrimp.
Put both oils in
he pasta boiling. Peel the shrimp and devein them if you