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.
n.
After potatoes are cooked and cool enough to handle
Prepare pasta according to package directions and keep warm.
Saute garlic in butter and wine and water until tender. Add pepper, salt and parsley. Allow to simmer and let the sauce reduce a bit.
Add shrimp and heat through. Serve over your favorite pasta. Also good is some bread to mop up the garlic butter left on your plate. Yum!
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.
akes once. Repeat this process, recipe yields about 8 yummy potato
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
0 minutes or until fully cooked.
Preheat oven to 400
ide skillet.
Rinse frozen shrimp to release any built up
et it brown.
Add shrimp and saute until all the
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
PREHEAT oven to 425\u00b0.
ARRANGE the shrimp in a single layer in a large.
oven-safe serving dish (see cook's note below).
STIR the bread crumbs, cheese, parsley and pepper in a small bowl until the.
ingredients are mixed. Sprinkle crumb mixture over the shrimp.
BAKE for 15 to 20 minutes or until shrimp are thoroughly cooked. Serve.
immediately with bread for dipping.
Cook's Note If you don't have a baking dish large enough for a single layer.
of shrimp, increase cook time.
Preheat oven to 425\u00b0.
Arrange the shrimp in a single layer in a large oven safe serving dish.
Stir the bread crumbs, cheese, parsley and pepper in a small bowl until the ingredients are mixed.
Sprinkle crumb mixture over the shrimp.
Bake for 15-20 minutes or until shrimp are throughly cooked.
Serve immediately with bread for dipping.
COOK the shrimp in a 12-inch skillet for 6 minutes.
ADD the spinach and tomatoes. Cook and stir for about 5-6 minutes more or until the shrimp turn pink and spinach wilts.
ADD pasta to the skillet and toss to coat. Portion onto plates and top with sprinkle of Parmesan cheese. Serve immediately.
(230 degrees C). Arrange shrimp in a single layer in
In a microwave safe 2-quart casserole, place in butter and cook until melted.
Remove and stir in parsley flakes, lemon juice, garlic and salt.
Add shrimp; toss to coat.
Cover and microwave on hight for 3 - 5 minutes.
Cooking time will vary with the size of the shrimp. When cooked, shrimp will be pink.
Serve over hot cooked rice and sprinkle with paprika.
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.
In large pan, saute shallots and garlic in butter and oil. Add shrimp and cook until pink and then remove shrimp and set aside.
Add flour to pan with sauteed shallots and garlic and cook 1 to 2 minutes.
Add chicken broth, wine and parsley and cook until thickened.
Add heavy cream and continue to cook 4 to 5 minutes.
Simmer gently.
Add cooked shrimp to sauce and simmer gently until warmed and sauce is bubbling.
Serve over 1 pound cooked linguine.
Do not shell the shrimp, but to Cut shrimp in half lengthwise through