o coat all of the shrimp. Or, mix everything in a
0 minutes to set.
Shrimp:
In large saucepan, melt
The shrimp should be of a size to number 30-35 per pound.
Melt the Butter in a large deep-sided frying pan or iron skillet over low heat.
When melted, raise the heat, and add the remaining ingredients except the shrimp.
Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.
Add the shrimp, stir- ring and turning to coat well with the seasoned Butter.
Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table.
Chop green onions and peppers into small pieces.
Place margarine, salt,
onions
and
peppers in 2 quart pot with 1/2 cup of
water.
Bring
to
boil, stirring occasionally.
Wash shrimp thoroughly,
shake
off excess water and place into pot with other
ingredients.
Boil
until
shrimp becomes pink or done. Stir
often.
Remove from heat.
Cover with lid and let sit for 15 minutes for flavor to permeate.
Remove shrimp from shell and serve.
Devein shrimp.
Place in bowl and add Worcestershire sauce and wine; turn and coat thoroughly.
Heat oil in wok; add garlic. Strain shrimp (hold sauce).
Combine all dry seasonings in shallow plate.
Toss shrimp to coat.
Add shrimp to wok and cook over high heat for 2 minutes.
Add scallions.
Cook 2 more minutes.
Keep tossing.
Remove to serving dish.
Add basting sauce to wok and wine mixture; pour into small bowl and serve as dipping sauce.
In heavy, 10-quart Dutch oven, melt butter or margarine over medium heat.
Add all remaining ingredients, except shrimp.
Cook, uncovered, stirring occasionally, until butter or margarine is a rich hazelnut brown, about 20 minutes.
Add shrimp to sauce; stir gently to coat well.
Cook over medium heat just until all shrimp are coral pink, 10 to 12 minutes.
Melt margarine.
Add clam juice, then add all ingredients. Add shrimp and cook until shrimp is done.
ut not smoking. Add the shrimp and cook, stirring, until just
Preheat the oven to 350 degrees.
In a glass baking dish, melt the butter in the oven.
Remove the dish from the oven and add the salt, garlic and black pepper.
Meanwhile, wash the shrimp, leaving the shells on.
Add the shrimp to the butter mixture and stir well to coat.
Bake for 15-18 minutes.
In heavy skillet, melt butter over medium-high heat.
Add peppers and shrimp.
Cook 2 to 3 minutes.
Add garlic; cook about 1 minute.
Add lemon juice.
Serve immediately.
Serves 6 people as appetizer with crusty bread.
Serves 2 people as main course.
In a mixer bowl or food processor, beat margarine until light. Add remaining ingredients, except shrimp, and beat until well blended.
Store butter in refrigerator and use as needed.
ore.
Stir in the shrimp, and cook until firm and
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.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
oat bottom of pan. Season shrimp with salt and pepper. Add
e ham and shrimp in butter until the shrimp is cooked
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
0 seconds.
Season the shrimp with salt and black pepper