br>Also, make sure your shrimp is peeled,& deveined and ready
n package. Meanwhile, thaw the frozen shrimp in a colander using cold
For the Pickled Vegetables: Mix the
For the polenta, bring stock and
FOR THE SHRIMP PREP: Peel and devein
Saute onion, garlic and all spices in 2 tablespoons of olive oil.
Add wine, Caesar dressing Worcestershire sauce, hot sauce, chicken broth and sugar.
Cook desired amount of pasta until al dente.
Add one cup of pasta water to sauce.
Add frozen shrimp to sauce.
As soon as shrimp curl and are pink, reduce heat to low and add drained cooked pasta.
Heat through and serve immediately with lemon slices on side.
Pass Parmesan cheese to sprinkle on top.
For the dipping sauce, combine ingredients
Cover frozen shrimp with warm water for about 5 minutes.
Pull apart and rinse with cold water.
Place all ingredients except shrimp in a large pan.
Let boil for about 5 minutes and reduce heat.
Add shrimp and cook for 5 minutes, stirring frequently. Pour through colander to drain.
Can be put back on stove to keep warm.
o burn garlic.
Cook for about 2 minutes. Add wine
For the cups:
Add all ingredients except frozen shrimp and cooked pasta to skillet on medium heat.
Once butter is melted, add pasta.
Stir ingredients and cover for 2 minutes.
Add frozen shrimp.
Let it cook until the shrimp is no longer frozen stirring frequently.
Saute the first 4 ingredients, then add the next 10 ingredients. Cook on low for 7 hours. You can put the crab boil in for extra \"heat\" and let it stay in 15 to 20 minutes. Add 6 to 7 pounds fresh or frozen shrimp. Continue simmering until the shrimp is done; remove bay leaves and shrimp boil and serve over rice.
Cook fresh shrimp in boiled salted water over moderate heat (about 250\u00b0) for 5 minutes.
For frozen shrimp, follow package directions.
Drain and cool in cold water.
If in shell, clean and devein.
Place frozen shrimp in salted boiling water.
Let the shrimp return to boil
Cut tomatoes into wedges.
Cook fresh shrimp in large amount of boiling salted water for 1 to 3 minutes.
(Cook frozen shrimp according to directions.)
Drain and set aside.
In a skillet over medium-high heat, in hot olive oil, lightly brown the garlic.
Add tomato sauce, tomato paste, parsley, sugar, salt, oregano and pepper and heat to boiling. Reduce heat to low, cover and simmer sauce mixture for about 10 minutes.
Add frozen shrimp and cook until shrimp are tender, about 8 minutes, stirring occasionally.
Serve over cooked pasta of your choice.
Prepare frozen shrimp according to package instructions. (Make sure the tail shells are completely removed).
Puree shrimp in food processor until smooth, remove shrimp and combine with tomato soup and heavy cream in a heavy saucepot, simmer 5 minutes over medium heat.
Sprinkle soup with herbs and pepper, serve.
Heat all ingredients in saucepan, except for the shrimp.
When warm, add shrimp.
Place in baking dish.
Bake in 350\u00b0 oven 45 minutes.
Serve over rice.
Cook macaroni until tender.
If using frozen shrimp, let it thaw.
Mix together the shrimp, onion, celery and macaroni.
Add enough mayonnaise to please yourself.
Salt and pepper to taste. Cover and chil 3 to 4 hours.
Serve.
Even better the second day.
Chop onion, green pepper and celery and mince the garlic. Saute in cooking oil about 5 minutes.
Stir in tomato sauce, water, salt, pepper and spices.
Simmer about 10 minutes.
Add frozen shrimp.
Simmer 5 to 8 minutes.
(If shrimp is raw, simmer until it turns pink.)
Remove bay leaf before serving.
Serve over hot rice.
Serves 4 people.