op bag, add the drained Quick Pickles and flour and shake
o coat all of the shrimp. Or, mix everything in a
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.
br>Mix in most of shrimp (reserve 6 for garnish).
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.
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.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
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.
Cook and drain peas according to directions.
Mix soup and milk; add cheese, onion and seasoning.
Blend well.
Add the peas and shrimp.
Pour half the mixture into a 2-quart casserole. Sprinkle half of the potato chips on the sauce.
Cover with the rest of the shrimp mixture.
Crumble remaining potato chips on top.
Bake at 375\u00b0 for 1/2 hour, until bubbly and brown.
Yield: 4 to 6 servings.
killet over medium heat. Add shrimp and garlic; cook and stir
Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
Add sour cream; stir.
Add curry powder and paprika.
Add shrimp; simmer until shrimp are cooked.
Serve over cooked rice.
Garnish with chopped hard boiled eggs and peanuts.
Melt the butter in a large skillet over medium-high heat. Add shrimp and onion; cook and stir 3 to 4 minutes or until shrimp are lightly pink. Add basil; mix well. Sprinkle with Parmesan cheese. Serve over hot cooked fettuccine or angel hair pasta. Serves 4.
igh heat. Cook and stir shrimp in hot oil until pink
Preheat oven to 450 degrees.
In a small saucepan over medium heat, combine the butter, white wine, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish.
Pour the butter mixture over the shrimp.
Bake in preheated oven for 10 minutes or until the shrimp are pink and opaque.
Serve over rice or pasta.
In skillet, heat oil over medium-high heat.
Add seasonings; saute 30 seconds.
Add shrimp.
Saute 2 minutes or just until pink.
With slotted spoon, remove shrimp to bowl.
To mixture in skillet, stir in flour, tomato paste and 1/4 cup chicken broth. Gradually stir in remaining chicken broth.
Boil 2 minutes to thicken.
Add shrimp; toss.
Cook 1 minute.
Pour into bowl. Serve over rice.
Melt margarine in large skillet over medium-high heat.
Add shrimp and onion.
Cook and stir 3 to 4 minutes or until shrimp are light pink.
Add basil; mix well.
Sprinkle with Parmesan cheese.
Yields 4 servings.
Cook onion, garlic and curry powder in butter until onion is tender.
Stir in soup, milk, shrimp and peas.
Cook over low heat for 5 minutes; stir frequently.
Serve over rice.
Serve with fruit salad.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.