Peel and devein shrimp, retaining tails, if desired; set
Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.
Serving Suggestions: Serve with warm tortillas, if desired.
ugs.
Load each with Shrimp to cover just under 1
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
epper.
Stir in the shrimp.
Simmer on medium-low
nd vinegar.
Rinse the shrimp in cold water, drain and
nd set aside.
Boil shrimp in clam juice (and enough
Peel and devein shrimp, leaving tails intact.
Cook shrimp in a large
Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
lavors to meld.
Add shrimp. Stir and cook for 1
Place tomatoes in glass dish and sprinkle with salt; let stand for 1 hour.
Transfer tomatoes to a food processor and puree until smooth; season with salt & pepper.
In another bowl, mix orange juice, lime juice, Worcestershire sauce and horseradish; add to tomatoes.
In another bowl combine cucumber, avocado, shrimp and cilantro.
In large sundae glasses, add shrimp, cukes, avacado, shrimp mixture and spoon sauce over it.
Garnish with celery stalks and add hot sauce as desired.
igh heat.
Add the shrimp and cook until they are
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
o 10 minutes. Stir in shrimp and cook until opaque, about
In medium bowl, combine Italian dressing, tomato, chilies, green onions, honey and Tabasco sauce. Stir in shrimp.
Cover and marinate in refrigerator, stirring occasionally, at least 2 hours.
Just before serving, stir in coriander.
Mix shrimp, tomatoes, and chili sauce. Heat in microwave, if desired.
In small bowl, combine refried beans, water and cumin to make a creamy salad dressing.
Shred lettuce, and slice onions in very thin rings. Toss and top with shrimp mixture. Serve with bean dressing.
Mix all ingredients in a large nonreactive container.
Chill and serve with limes and Tabasco sauce.
* Do not over-cook the shrimp, as they will become tough!
Be careful when steaming the shrimp; you do not want it tough.
Heat 2 tablespoons oil in large saucepan. Saute onions and pepper until soft.
Add garlic.
Add tomatoes and wine and season with cumin, oregano, salt and pepper.
Bring to a boil and reduce heat.
Add shrimp and simmer about 20 minutes, until shrimp are pink.