In hot oil, saute onions until tender (use large kettle).
Add water, potatoes and salt.
Cover and simmer until tender.
Add shrimp.
Heat milk and cheese ingredients until melted.
Add to shrimp with parsley.
Depending on the thickness you desire, you may want to add more or less milk.
Chicken may be substituted for shrimp.
Can be made in crock-pot.
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.
nnel, coarsely chop and reserve for garnish, covered and refrigerated.
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
Peel shrimp and reserve shell for the shrimp broth. Transfer the shrimp to a bowl
large bowl; toss the shrimp, grouper, and tilapia in the
o a boil.
Add shrimp and cook 3-5 minutes
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
ven coated with cooking spray for about 5 minutes (or until
arge pan.
Add shrimp and vinegar to chowder. Heat through.
stir well.
Add the shrimp and saute just until they
nd shells from shrimp, and refrigerate the shrimp. Put shells and
educe the heat so the chowder is just barely at a
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
Cook potatoes, celery and onion in water just to cover until tender (about 10 minutes).
Add milk, reserving 1/2 cup.
Shake flour and 1/2 cup milk in covered jar to blend.
Very gradually add this to the vegetables in the milk.
Stir well to thicken slightly. Add shrimp.
Cook over low heat until very warm, but do not boil. Add butter; sprinkle with bacon pieces.
Serve with saltines or oyster crackers.
fit).
Boil gently for 20 minutes. Discard the cobs
arge saucepan over medium heat for 5 to 7 minutes until
Peel the shrimp and boil the shells in