Place a slice of pineapple on crisp lettuce on a salad plate. Combine precooked shrimp, thinly sliced celery, green pepper strips and minced onion to taste.
Mix with mayonnaise.
Season well and heap on pineapple on salad plate.
Garnish with olives and deviled eggs.
br>Also, make sure your shrimp is peeled,& deveined and ready
evein first; if using frozen precooked shrimp, you can thaw them right
oiled salad shrimp (the baby shrimp) or you can buy precooked any size
you are using raw shrimp you will need to remove
Saute celery, onion and bell pepper in butter.
Add soup and tomatoes.
Cook 15 minutes.
Add shrimp, green onions, parsley and Worcestershire sauce and cook raw shrimp 8 minutes or precooked shrimp 3 minutes.
Add rice and turn into casserole dish.
Sprinkle bread crumbs over top.
Bake at 350\u00b0 for 30 minutes.
Grease glass 13 x 9 x 2-inch dish with butter.
Put cooked rice in dish.
Add cooked broccoli to next layer.
Add precooked shrimp and cover with cheese.
Pour salad dressing over cheese.
(Use 1/2 to 3/4 of the dressing.)
Bake at 375\u00b0 for 20 minutes or until cheese melts.
Melt butter and oil.
Add garlic powder and parsley flakes. When it starts to boil, add a shot of wine.
Mix, then add the precooked shrimp.
Heat up about 1 minute.
Serve with lemon wedges.
e starting off with frozen shrimp, don't thaw them;
Fry bacon until crisp, drain and crumble.
Saute onion and garlic in bacon drippings.
Add tomatoes and liquid.
Add remaining ingredients, except shrimp.
Cook to boiling point, reduce heat and simmer 40 minutes, with pot covered.
Add shrimp and cook until heated through.
Garnish servings with crumbled bacon (1/3 cup dry white wine may be added before serving). Yields 4 servings.
Peel and devein shrimp, retaining tails, if desired; set
Saute rice as box directs.
Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and contents of seasoning packet.
Bring to boil over high heat.
Cover; reduce heat to low. Simmer for 10 minutes.
Stir in shrimp and green pepper.
Cover; simmer 8 to 10 minutes more, or until most of liquid is absorbed and shrimp turns pink.
Serves 5.
Wash shrimp, put in bowl - sprinkle with salt, cayenne pepper and squeeze lime over.
Cut and butter bread rounds.
(I use top of sherry glass to cut the bread) Grate cheese, add onion and green pepper.
Drain shrimp and cut small or rub over grater.
Mix all together with a little mayo and spoon onto rounds.
Can be frozen on cookie sheet and put in plastic bag.
Do not thaw.
Put on cookie sheet for 2-3 minutes under broiler until they start to brown, remove and serve immediately.
Rinse frozen shrimp. Remove tails. Saut shrimp in margarine until hot. Add tomatoes. Simmer together. Serve over rice.
Place celery, potatoes, water, salt and pepper in multi-cooker.
Set heat control at 250\u00b0 and bring to a boil. Reduce heat to 212\u00b0.
Cover and simmer 15 minutes or until potatoes are tender.
Blend milk and flour.
Stir in potato mixture.
Add shrimp, butter and zucchini.
Simmer, stirring, until thickened and bubbly.
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.
Soften cream cheese to room temperature.
Combine with celery, onion, soup and mayonnaise.
Thaw and add shrimp.
Stir gelatin into boiling water until dissolved.
Then add to shrimp mixture. Stir well.
Spray mould with Pam.
Pour mixture into mould and refrigerate for at least 4 hours.
Serve with crackers or rye toast.
Combine all but the shrimp in a blender or food processor and blend.
Add the shrimp and process or chop.
Refrigerate.
Yields 1 1/2 cups.
Thaw shrimp and chop.
Melt cheese and soup on low heat.
Add pepper, onion and shrimp.
Dissolve gelatin in 2 tablespoons hot water.
Mix and stir.
Let cool.
Add mayonnaise and salt.
Pour into mold and refrigerate.
Mix all ingredients except shrimp. The night before serving, add shrimp before serving.\tServe with crackers.