Mix all ingredients (except shrimp) with mixer.
Add shrimp and mix again.
Double recipe for parties or get togethers.
For the Pickled Vegetables: Mix the
For the polenta, bring stock and
FOR THE SHRIMP PREP: Peel and devein
For the dipping sauce, combine ingredients
Half fill 4-6 Sundae dishes with the lettuce, divide the shrimp between the dishes, pile them on top of the lettuce.
Set aside. Blend together the mayonnaise, ketchup, lemon juice, salt, milk and tabasco, adding enough ketchup to make it a nice pink color. Spoon this over the top of the shrimp, sprinkle with paprika and garnish with cucumber, tomato and lemon slices. Serve with thin slices of buttered brown bread.
o burn garlic.
Cook for about 2 minutes. Add wine
Drain and rinse cocktail shrimp well.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients. Chill.
Serve with veggies or crackers.
Makes 2 cups.
ni muffin pan.
Bake for 10-12 minutes until golden
p to 2 days.
For the Shrimp: Preheat grill to medium
For the Shrimp: Combine all ingredients together in
Stir together all the ingredients for the wasabi mayonnaise, beginning with
gether all the seasonings ingredients for about 15 minutes to
all texture is still remained for texture).Transfer the mixture
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
Place the frozen shrimp in a colander in the
he mashed potatoes with the shrimp, egg whites, green onions and
In a small bowl puree a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
Puree everything together until smooth & creamy.
Cover and chill for 1/2 hour or over night.
Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.
tir-fry 2 minutes. Add shrimp after 1 minute. Season with
Wash shrimp; place in boiling salt water.
Cover and return to a boil.
Simmer 3 minutes and drain.
Peel shrimp, removing veins. Refrigerate and serve with cocktail sauce as an appetizer, or use in any recipe that calls for cooked shrimp.
Yields 1 1/2 pounds or about 4 cups, cooked.