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.
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.
Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
Arrange on serving dish and refrigerate until ready to serve.
igh heat.
Add the shrimp, season with salt and cook
an get boiled salad shrimp (the baby shrimp) or you can buy
In a large microwave-safe bowl, combine the shrimp and vegetables. Microwave until thawed, 3-5 minutes, stirring half way through the cooking time.
Stir in dressing and soy sauce and microwave on medium heat, stirring occasionally, until heated through, about 3-5 minutes. Cover to keep warm.
Heat the rice according to package directions. Portion into 4 serving bowls. Add the cilantro to the shrimp mixture. Portion and place on top of the rice.
ide skillet.
Rinse frozen shrimp to release any built up
ecessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw
utside the cup.
Divide shrimp evenly into cups (about 1
ays in the refrigerator.
Shrimp Filling -- Now I like to
If using pre-cooked shrimp, skip to step 6. (You
Skip this step if using pre-cooked shrimp but make sure to thaw
PREPARATION.
The shrimp- Remove the shells from the shrimp and devein by
Start by starting the rice to cook, so that it will be ready before everything else.
Melt butter in large deep pan like a wok, over medium high heat. Add zucchini and mushrooms and saute to desired tenderness.
Add shrimp, salt and garlic powder and stir fry until shrimp is cooked. Be careful not to overcook, especially if using pre-cooked shrimp.
Add cream cheese and stir into mixture until completely melted.
Reduce heat and add cooked rice, stirring until everything is well mixed. Serve warm.
et it brown.
Add shrimp and saute until all the
Thaw frozen shrimp in fridge or run under
ater, sufficient to cover the shrimp, to boil. Drop in the
In a large bowl whisk together red wine vinegar , Dijon mustard and Splenda.
Then continue to whisk while adding olive oil until dressing is thoroughly mixed.
Add lettuce and vegetables of your choice. Toss to coat.
Top with cooked shrimp and you're ready to eat.
bowl.
For Shrimp:.
Place cooked shrimp and vinaigrette mixture in
lake apart.
Peel, devein shrimp. Slice them in half length