Saute first 3 ingredients in the oil or shortening.
Combine next 8 ingredients.
Add to first ingredients and bring to a boil. Reduce heat and simmer 1/2 hour.
Add shrimp an continue cooking until mixture is heated through.
Cook rice according to directions on package.
Serve hot shrimp creole over rice.
Makes 50 servings.
Melt butter; add garlic and parsley and saute lightly.
Blend in cooking wine and salt and pepper.
Add shrimp and saute quickly until they are tender, approximately 5 minutes.
Arrange shrimp on a bed of rice pilaf and serve the sauce of the shrimp.
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.
Split each shrimp lengthwise.
In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
Cover the mixture and chill for at least 30 minutes.
Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
Spoon the mixture on top of the lettuce
Garnish with the tomato wedges and any leftover shrimp.
Serve with the French dressing.
Heat half of the oil in a medium saucepan on high heat. Add onion; cook 3 mins, until soft. Stir in curry paste; cook 2 mins, until fragrant. Reduce heat to low. Stir in coconut milk, beans and 1/2 cup water. Simmer, stirring occasionally, 5 mins.
Meanwhile, heat remaining oil in a large skillet on high heat. Cook shrimp 2 mins each side, until shrimp turn pink.
Ladle beans and curry sauce into serving bowls. Top with shrimp. Sprinkle with cilantro and serve with steamed rice.
Heat a grill pan on medium-high or preheat the grill to medium.
Mix oil, soy sauce, chili sauce, lemon juice and garlic in a large bowl. Add shrimp and calamari; toss to coat well.
Grill seafood 3-5 mins, until it changes color and is tender. Serve with rice and salad.
Place the Thai curry paste in a saucepan and cook, stirring continuously, 3 mins. Add 1 1/2 cups boiling water, the lemongrass and lime leaves. Bring to a boil, reduce heat and simmer, uncovered, 20 mins until thickened. Add the coconut milk, season and simmer 2 mins. Add the shrimp and tomatoes. Bring back to a boil, then reduce heat and simmer 3 mins until the shrimp are cooked through. Sprinkle with cilantro and serve with rice.
Pat the shrimp dry with paper towels and sprinkle with the spices. Add
nd set aside.
Marinate shrimp, scallops in wine for 10
Put gumbo mix and tomatoes in a pot and bring to a boil; reduce heat.
Stir and simmer 15 minutes.
Add the chicken with rice soup and the shrimp and simmer 10 more minutes.
Ready to eat now.
So good!
a bowl and toss with the sesame oil and
5 more minutes, then serve with rice.
Add remaining 3 cups
Cook rice in water with chicken bouillon for 20 minutes
f desired.
Rinse shrimp; pat dry with paper towels.
In
edium-high heat.
Add shrimp; sprinkle with salt and pepper. Saute
o high.
for the rice:
melt butter in an
Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.
Fill a large pot with lightly salted water and bring
Prepare rice according to package directions.
in a heavy-bottomed skillet with a tight-fitting lid. Drizzle