Spread each cracker with 1 tsp of the cream cheese spread.
Top evenly with the cocktail sauce and one shrimp.
Sprinkle some of the finely chopped onions on top (if you desire).
Add all ingredients except frozen shrimp and cooked pasta to skillet on medium heat.
Once butter is melted, add pasta.
Stir ingredients and cover for 2 minutes.
Add frozen shrimp.
Let it cook until the shrimp is no longer frozen stirring frequently.
an get boiled salad shrimp (the baby shrimp) or you can buy
ice is already cooking (or cooked and set to warm in
sing pre-cooked shrimp but make sure to thaw out the shrimp if frozen) Boil shrimp
Thaw frozen shrimp in fridge or run under
Mix together lemon juice and oil.
Combine with cooked macaroni.
Chill for several hours, stirring occasionally.
Fold in shrimp, eggs, green pepper, onion, celery, and tomato.
Blend together sour cream, salt, pepper, and mayo and then fold into macaroni mixture.
Serve in nice salad bowl or arrange on crisp salad greens.
n package. Meanwhile, thaw the frozen shrimp in a colander using cold
until softened. (I prefer them cooked 12-15 minutes.) Move onion
Mix softened cream cheese with soup.
Pat excess water from thawed shrimp.
Chop into small pieces.
Add to cheese mixture, blend in garlic salt.
Serve with veggies or crackers.
Bring water to boil in large pot; add shrimp and return to boil.
Reduce heat and simmer 3-5 minutes.
Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.
Combine shrimp, rice, beans, olives and onions; toss well.
Combine salad dressing with seasonings; mix well.
Pour over rice mix and chill.
Serve over salad greens.
Boil pasta according to package directions. Set aside.
Heat a large skillet over medium-high heat. Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and fresh chives and add cooked pasta. Toss to coat.
Saute onion, garlic and all spices in 2 tablespoons of olive oil.
Add wine, Caesar dressing Worcestershire sauce, hot sauce, chicken broth and sugar.
Cook desired amount of pasta until al dente.
Add one cup of pasta water to sauce.
Add frozen shrimp to sauce.
As soon as shrimp curl and are pink, reduce heat to low and add drained cooked pasta.
Heat through and serve immediately with lemon slices on side.
Pass Parmesan cheese to sprinkle on top.
Dice pre-cooked shrimp (peeled and de-veined, of course!) into bite sized pieces, discarding the tail. Place slaw and shrimp into a large bowl. In a small bowl, add the vinegar, oil, soy sauce, ginger, juice of the lime, salt and pepper. Whisk or stir well until combined. Pour dressing over slaw and toss to coat evenly. Cover and refrigerate for at least one half hour for flavors to fully combine. Serve chilled.
-Combine all ingredients in crock pot except for Chicken, Shrimp and Cream/Milk.
-Cook on HIGH for 3 hours.
-Shred the white meat from the chicken by hand, and add to the crock pot.
-Add Shrimp and Cream.
-Cook on high for 11/2 hours after adding the last ingredients.
inutes. Add the asparagus and shrimp, with light salt and pepper
ork. I use the pre-cleaned frozen shrimp and they are fine for
Rinse shrimp in cold water and drain.
Peel carrots.
Slice celery and carrots.
Saute carrots and celery in butter.
Add soup and milk.
Blend mixture.
Bring to a boil.
Add cooked spaghetti and shrimp.
Heat thoroughly and serve.
Saute garlic in butter for about 1 to 2
minutes.
Add milk, Ricotta cheese, shrimp and peas.
Cook until smooth.
Add Tabasco. Cover and cook on low heat for 4 to 5 minutes.
Stir in cheese. Pour sauce over cooked linguine.
Toss well to coat.
Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
Arrange lettuce onto 4 plates; top with shrimp mixture.