lour and cook, stirring constantly, for 1 minute. Stir in broth
ells. Cover the shrimp and refrigerate. Heat
ven to 375 degrees. Toss shrimp shells with olive oil and
In microwave-proof bowl, add margarine, onion, celery, garlic and 1/2 cup bell pepper; saute.
Stir.
Cook slowly with top on, stirring often.
Add 1 1/2 cups water, 2 cups
chicken broth and 1 can shrimp bisque.
Cook 20 minutes.
Blend cornstarch with cold water.
Add shrimp.
Cook 15 minutes.
Serve over rice.
Serves 6 or 8.
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.
OTE #1).
Stir in shrimp, sherry, lemon juice + hot pepper
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
dd the garlic and shrimp shells and cook for 2 minutes.
Rinse shrimp and set them aside.
epper.
Saute the vegetables for about 30 minutes or until
ow and continue to cook for about 1 hour or until
utter and melt. Add the shrimp shells, shallots, celery, carrots, parsley
nd garlic in the butter for about 10 minutes.
Add
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
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.
ver medium heat. Stir in shrimp shells; cook, stirring, until shells
utter. Add peppers, onions, garlic, shrimp and lobster. Saute until vegetables
Pull heads off shrimp.
In 4 quart saucepan
For the shrimp gravy:
Melt 2 tablespoons