Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
oasted pork and 2-3 shrimp slices. Fold the bottom of
Separate triangles of dinner rolls.
Place 7 triangles in quiche dish or 9-inch pie pan.
Bring together to form crust. Combine remaining ingredients in large mixing bowl and mix well. Handle crab meat gently.
Pour into crust.
Roll out remaining dinner rolls and cut in strips.
Place on top to form top crust. Bake at 325\u00b0 for approximately 60 minutes until knife comes out clean when inserted in center.
nd set aside.
SHRIMP: Peel and devein shrimp, leaving the tails
cook pasta al dente.
thaw frozen shrimp under cold running water.
in a large pan melt butter over med-high heat then add celery, carrots and onions.
cook veggies for 3-5 min then add shrimp, water and pepper flakes.
drain pasta and toss to shrimp mixture and sprinkle paprika.
serve while hot and offer chow mein noodles.
or 5 minutes add the shrimp.
Boil for another five
nd bring to simmer. Cook shrimp for about 1 minute or
In large saucepan, saute onion and garlic in oil for 2 minutes. Stir in sausage. Cook for 2 minutes or until sausage begins to brown. Add green pepper. Cook for 2 minutes. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. Cook, uncovered, for 2 minutes. Stir in shrimp. Cook 3 to 4 minutes longer or until shrimp turn pink. Stir in rice. Remove from heat. Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Yield: 4 servings.
ven over medium heat. Add shrimp and cook until starting to
edium-high heat.
Add shrimp, garlic and salt.
Stir
br>Mix in most of shrimp (reserve 6 for garnish).
Mix cheeses, salsa, parsley and spices in medium bowl; add noodles and stir. In a small bowl, mix well the eggs, half-and half, and yogurt. Add to noodles. Put in 1 gallon ziploc bag. Tape bag of frozen shrimp to noodle bag and freeze.
To cook:.
Thaw in refrigerator. Blot thawed, cooked shrimp with a paper towel. Add shrimp to noodles and place in greased 9x13 baking dish. Bake uncovered at 350F for 25 - 30 minutes. Let stand 5 minutes before serving.
In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes.
Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.
Peel and devein shrimp.
Combine butter and next 4 ingredients in large skillet; heat until bubbly.
Reduce heat to medium; add shrimp.
Cook, stirring frequently until shrimp turn pink (about 5 minutes).
Add parsley and hot sauce; toss lightly.
Yield:
2 servings.
Cook green peppers and onions in butter until tender not brown.
Blend in flour, salt and pepper.
Add tomatoes and cook until thickened.
Add cheese; stir until melted.
Add shrimp and heat.
Combine rice, water and salt; cook as directed.
Serve shrimp mixture with hot rice.
Makes 4 to 6 servings.
In heavy, deep skillet, saute onion, celery, bell pepper and garlic until onion is tender.
Remove from heat.
Stir in tomato sauce, water and all seasonings.
Return to heat and simmer, uncovered for 10 minutes (add more water if needed).
Add clean, raw shrimp, bring to boil, reduce to medium and simmer 10-15 minutes, covered until shrimp are pink and tender.
Do not overcook.
Serve immediately over hot cooked rice.
Marinate shrimp in 3 tablespoons of lime juice in a bowl, 5 to 10 minutes. Drain and discard lime juice.
Heat 2 tablespoons of olive oil in a skillet over medium heat; cook and stir shrimp until they are bright pink on the outside and the meat is opaque, about 3 minutes per side.
Combine 1/4 cup olive oil with 1 tablespoon lime juice in a bowl. Add onion, olives, garlic, pepper, and salt; stir dressing to combine.
Divide greens, shrimp, avocados, tomatoes, and dressing between 2 large bowls; toss lightly.
Combine onion, carrots, and cilantro in a bowl.
Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.
Toss bread crumbs with 1 tablespoon margarine.
Cook and stir shrimp in 1/4 cup margarine until hot.
Stir in soup, milk and lemon juice.
Heat, stirring frequently, until hot.
Serve over hot rice.
Sprinkle with bread crumbs.
Makes 4 or 5 servings.
Mix undiluted soup, sour cream, curry powder, onion and pepper in a large saucepan until blended.
Bring to a boil over medium-high heat, stirring once or twice.
Add shrimp and raisins; reduce heat to low and cook, stirring occasionally, for 8 minutes until shrimp are opaque throughout.
Serve immediately over hot rice.