For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
ow and continue to cook for about 1 hour or until
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
stir well.
Add the shrimp and saute just until they
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
e used.
Also, defrost shrimp, if needed.
Cut pineapple
blespoon of the zucchini mixture for each well.
Use a
------------For Yellow Cornbread-------------.
Heat a
00b0 F.
Soak shrimp in half& half for 30 minutes.
Place shrimp next to each other on
For the sauce:
Combine milk
Make sauce and
add
peeled and deveined shrimp last 10 minutes of cooking
time.
Serve
with crusty Italian bread or over spaghetti, if desired.
br>Shell, clean, and devein shrimp. Leave the tails on.
s opaque.
If doing shrimp, stir fry 2 minutes, 'til
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
For a double recipe.
Sauce.
Medium dice
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
Rinse the shrimp in cold water and drain