enproof skillet at 450\u00b0F for 5 minutes Combine first 5
Melt butter or margarine in a 10-inch skillet; add shrimp and stir-fry over medium-high heat only until shrimp turn pink. Remove shrimp from pan and set aside.
Place onion and peppers in pan and stir-fry for 2 minutes.
Add chicken bouillon and stir 1 minute.
Stir in beaten eggs and stir-fry for 1 to 2 minutes. Remove from heat; season with soy sauce and peppers.
Place shrimp and rice on serving dish.
Top with green onions.
Serves 4.
Mix cooked rice and shrimp with fork and place in baking dish. Mix salt and pepper with milk and pour over shrimp and rice; sprinkle vinegar over surface.
Divide butter in small pieces and dot over top of pie.
Bake at 350\u00b0 for 30 minutes, or until lightly browned.
Serves 6 to 8.
Combine tomatoes, chicken broth, onion, bell pepper, water, garlic, and Cajun seasoning in a slow cooker. Cover and cook on Low for 4 hours. Add shrimp and rice and cook until rice is tender, about 1 hour more.
Heat oil in skillet.
Saute onion, shrimp and rice until shrimp are pink.
Remove from heat; stir in eggs.
Bring broth, mushrooms with liquid, peas and soy sauce to a boil.
Stir in rice mixture; cover.
Let stand 5 minutes.
Stir before serving.
Makes 4 servings.
hili, sugar and lime juice.
For the herbed rice, rinse rice under cold
b>and garlic for 2-3 mins, until tender. Add the shrimp shells and bacon and
orks fine. The original recipe called for 2 seeded chopped jalapenos, so
Preheat oven to 350\u00b0F.
Melt butter in a saucepan; add flour, blending well.
Add milk gradually and cook until thickened.
Add half of cheese and seasoning; cook until cheese is melted, stirring constantly.
Clean the shrimp and break them in half.
Mix with rice and sauce.
Place in buttered baking dish, sprinkle with crumbs and cover with remaining cheese.
Bake for 15 minutes or until crumbs are browned and cheese is melted.
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.
>and a pinch of salt and pepper, and
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.
br>Add the shrimp and garlic, and stir until the shrimp JUST turn pink
Preheat grill for medium heat and lightly oil the grate.
Combine shrimp, 1
Pat shrimp dry with paper towels and season lightly with salt
For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.
ow heat until water evaporates and rice is cooked.
(Do not
est, lemon grass, garlic, and shallot in a blender. Puree
edium heat. Add the shrimp and onion and saute just a couple of
large iron skillet and cook the shrimp just until they turn