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
Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour
1. Combine the shrimp, lime juice, garlic, Jerk Seasoning,
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
ow and continue to cook for about 1 hour or until
o taste.
Add the shrimp to the pan and sprinkle
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
Heat pan over high heat.
Add oil and heat 10 seconds.
Add shrimp and cook until pink.
Remove from pan.
Add onions and scallions to pan and brown quickly.
Remove from pan.
Add red pepper and brown quickly.
Remove from pan.
Add zucchini and brown quickly.
Remove from pan.
Add tomatoes and brown quickly. Put shrimp and all vegetables back in skillet together with jalapeno powder and fajita seasoning.
Mix well and warm through. Serve on warm tortillas and salsa.
ime for steak or chicken-- 1 1/2 -2 hours, shrimp-- no
stir well.
Add the shrimp and saute just until they
Add shrimp, salt, cumin, chile powder, oregano,
and chile powder. Add the shrimp and marinate 15 minutes.
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
over with teriyaki sauce. Marinate for several hours.
Grill or
add shrimp, toss to coat, and marinate in the refrigerator for 20
Heat oil in large skillet ove medium high heat and add onon and bell pepper slices along with cumin and red pepper flakes and cook for about 4 minutes or until onion and pepper are tender and soft.
Add garlic to skillet and cook for one more minute.
Add shrimp, tomato and lime juice, and cook for 3 more minutes, stirring constantly or until shrimp is pink.
Stir in cilantro.
Remove from heat.
Spoon mixture into tortillas and garnish with avocado slices, sour cream and/or salsa (if desired).
br>Take out 1 tbsp for later use.
Combine the
b>shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for