o coat all of the shrimp. Or, mix everything in a
Combine everything together except the cukes.
Thick slice cukes and spoon heaping teaspoonful of filling on top of each slice.
Garnish with thin slices of green onion tops, if desired. No grams of fat in recipe.
Heat oil in a nonstick skillet over medium-high heat.
Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple.
Place with bacon seam side down in heated oil, or you can secure with a wooden toothpick if you like.
Continue with remaining shrimp, bacon, and pineapple. Cook each for 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.
ragrant, about 2 minutes. Stir shrimp into paste and cook for
n cut.
Bowl out pineapple and cube. Set aside.
emove the shell. Put the shrimp in a zip-lock with
f shrimp; wash out vein.
Add enough water to reserved pineapple
Place ingredients on skewers in the following order:
shrimp, pepper, onion, shrimp, orange, pineapple, shrimp, pepper, onion, shrimp, orange, pineapple, mushroom cap.
Place kabobs in a 9\"X11\" pan; pour 1/2 cup Mr.
Yoshida's sauce over kabobs.
Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes.
Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side.
Baste kabobs with remaining 1/2 cup sauce while grilling.
In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until heated through. Stir before serving.
ver medium-high heat; add shrimp and stir-fry 1 minute
Heat oil in nonstick skillet over med-high heat.
Place a chunk of pineapple in the curve of each shrimp.
Wrap each shrimp in a slice of bacon and secure with a toothpick.
Place in the hot oil and cook, about 3 minutes a side, until shrimp is opaque.
Pour juice from pineapple into a small bowl.
Add 1/2 teaspoon oil, soy sauce, garlic, ginger and red pepper; mix well.
Add shrimp.
Toss well and cover, refrigerate one hour.
Drain shrimp, reserve marinade.
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.
Mix drained pineapple with shrimp, celery and orange sections. Blend mayonnaise, curry powder, garlic salt and lime juice.
Toss salad with part of the dressing, passing the remaining dressing at serving time.
Put pineapple with syrup, pickles, pickle syrup and salt in a saucepan.
Dissolve cornstarch in a little water and add to saucepan.
Bring mixture to a boil, stirring until clear and thickened.
Add the cooked shrimp and heat through.
Serve on rice.
Makes 4 servings.
Heat oil on high in a large skillet.
Add chopped peppers and onions and stir-fry for 4 minutes until crisp-tender.
Add pineapple, shrimp and stir-fry sauce.
Simmer 1 minute, until heated throughout.
Serve on top of cooked rice.
Serves 4.
In a large saucepan, bring broth to a boil.
Stir in rice. Reduce heat; Cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender.
Stir in soy sauce and ginger.
Add shrimp, ham and pineapple.
Stir in rice.
Transfer to a greased 2 qt. baking dish.
Bake uncovered, at 350 degrees for 15 - 20 minutes or until heated through.
Stir before serving.
Yields:
8 servings.
Melt butter.
Add shrimp until coated.
Sprinkle with cornstarch, stirring until well blended.
Add seasonings.
Stir in cream slowly.
Heat, stirring until mixture bubbles and thickens. Stir in sour cream slowly.
Add sherry.
Drain pineapple and gently stir into mixture.
Heat thoroughly.
Serve in patty shells.
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.
Combine all ingredients except cucumbers in medium bowl.
Cut cucumbers in 1/8 to 1/4-inch thick slices.
Spoon heaping teaspoonful of pineapple mixture on top of each slice.
Garnish with additional dill or minced green onion, if desired.