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
blespoon of the zucchini mixture for each well.
Use a
e used.
Also, defrost shrimp, if needed.
Cut pineapple
------------For Yellow Cornbread-------------.
Heat a
00b0 F.
Soak shrimp in half& half for 30 minutes.
For the sauce:
Combine milk
Place shrimp next to each other on
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
For a double recipe.
Sauce.
Medium dice
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.
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
Rinse the shrimp in cold water and drain