Cooking spray
6 tablespoons pure
eserve bacon fat in skillet for potato cakes.
In a
little for cooking.
Add margarine, melt.
Add shrimp, sprinkle garlic
emon juice, hot sauce and raw shrimp. Set aside.
Cook bacon
f you followed my recipe).
Add the shrimp pieces and the
edium heat, pour in the cooking oil and the butter.
For the Shrimp:
In
ave them.
MARINATING THE SHRIMP:.
Mix the curry paste
oil for 1 hour. Stir about every 15 minutes.
Add raw shrimp
50\u00b0F.
Dip the raw shrimp into the egg and then
nd simmer over low heat for 10 mins, or until fish
br>Add zucchini and continue cooking until shrimp are opaque in the
In large pot bring 4 quarts of salted water to a boil.
Stir pasta into boiling water and cook for 8 minutes.
Add raw shrimp and frozen peas to pasta and continue cooking for about 2 more minutes or until shrimp is pink and pasta is done (do not overcook shrimp).
Drain pasta and shrimp and return to pot.
Add black olives, feta cheese, parmesan cheese, and Italian dressing and toss to coat shrimp and pasta.
Serve with salad and crusty bread.
Enjoy.
Make this portion of the recipe ahead if desired:
Bring
Cook the 2 soups over low heat in porcelain pan.
Add cheese; stir while cooking.
After cheese melts, add cleaned raw shrimp. Cook over low heat for about 15 minutes, stirring frequently, or until shrimp are done.
Serve over rice.
inse peeled, deveined, and butterflied raw shrimp and put in a large
Preheat oven to 350\u00b0.
Lightly saute onion, garlic and bell pepper until translucent.
Process canned tomatoes in food processor to eliminate chunks.
Place all ingredients except shrimp in a buttered 2-quart casserole.
Cover with foil and bake for 1 hour, stirring 2 or 3 times.
Add shrimp, pushing well down into the rice mixture.
Sprinkle with juice of 1/2 lemon. Re-cover and bake 1/2 hour longer or until rice is done.
Serves 4.
Double recipe for a 3-quart casserole.
Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (6 to 8 minutes).
Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat until mixture comes to a full boil (5 to 6 minutes).
Reduce heat to low. Cover; cook until rice is fork tender (20 to 25 minutes). Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes).
Chip up and fry meat.
Chop pepper and onion and add to fried meat and grease.
Cook until light brown. Slice up sausage and cook a few minutes longer.
Add tomato juice, hot sauce, salt, pepper and sugar. Bring to simmer. Add cold water.
Pour in rice and cook until about 3/4 cooked or tender, then add raw shrimp that have been prepared.
Keep stirring several times all the way through cooking.
orn starch in bowl for dusting of shrimp.
Mix in separate