Cook macaroni until tender.
If using frozen shrimp, let it thaw.
Mix together the shrimp, onion, celery and macaroni.
Add enough mayonnaise to please yourself.
Salt and pepper to taste. Cover and chil 3 to 4 hours.
Serve.
Even better the second day.
Meanwhile, thaw the frozen shrimp in a colander using cold running water. Remove
br>Also, make sure your shrimp is peeled,& deveined and ready
Cut shrimp down the back lengthwise with kitchen shears, being careful not to cut all the way through.
With shells intact, remove black veins, rinse and pat dry.
(If using frozen shrimp, start with this step.)
Melt butter with oil in a large skillet.
Add garlic and saute just until garlic is lightly golden.
Add shrimp; saute, shaking skillet and stirring 2 to 3 minutes, or just until shrimp is pink and firm.
Garnish with chopped parsley and lemon wedges.
Place the whole shrimp in a cast iron skillet,
If using frozen shrimp, defrost under cold running water,
If using frozen shrimp, thaw as directed on package.
Cook bacon in frying pan until crisp.
Remove and reserve. Add butter, onions, celery and green pepper to grease in pan; saute until tender.
Transfer to a large pot, along with the fried bacon.
Add all other ingredients, except the shrimp, saltines and sherry.
Cook slowly for 1 1/2 hours, until mixture thickens.
Add shrimp and cook until done.
If using raw shrimp, cook about 10 to 15 minutes.
If using frozen shrimp, precook, following package directions.
Add crushed saltines and sherry.
Serves 8 to 10 generously.
f the liquid.
If using frozen shrimp, defrost them in a strainer
Saute onion, garlic and all spices in 2 tablespoons of olive oil.
Add wine, Caesar dressing Worcestershire sauce, hot sauce, chicken broth and sugar.
Cook desired amount of pasta until al dente.
Add one cup of pasta water to sauce.
Add frozen shrimp to sauce.
As soon as shrimp curl and are pink, reduce heat to low and add drained cooked pasta.
Heat through and serve immediately with lemon slices on side.
Pass Parmesan cheese to sprinkle on top.
prep all the vegetables. (If using frozen shrimp, thaw them).
When the
Saute onion, green pepper, celery and garlic in oil until tender.
Add tomato sauce, oregano and bay leaf.
Simmer 20 minutes.
Stir in shrimp and simmer 5 minutes.
(If using fresh shrimp, simmer until shrimp tests done; do not overcook shrimp. If mixture appears too thin, thicken with a small amount of cornstarch dissolved in small amount of water.)
Remove bay leaf before serving over hot cooked rice.
Yield:
2 servings.
Melt butter in a 10-inch skillet; add onion, green pepper, garlic and pimientos.
Cook until tender.
Add salt, pepper and drained tomatoes and green chilies.
Simmer 15 minutes.
Run tap water on shrimp to dissolve ice crystals if using frozen shrimp. Then add drained shrimp to skillet mixture.
Cover and simmer 5 minutes.
Add reserved Ro-Tel juice if more liquid is needed. Either add rice and simmer 5 minutes or serve shrimp with platter of warm rice.
Serves 4.
Heat oven to 350. Place shrimp in a strainer and rince
Add all ingredients except frozen shrimp and cooked pasta to skillet on medium heat.
Once butter is melted, add pasta.
Stir ingredients and cover for 2 minutes.
Add frozen shrimp.
Let it cook until the shrimp is no longer frozen stirring frequently.
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.
Place frozen shrimp in salted boiling water.
Let the shrimp return to boil
Cover frozen shrimp with warm water for about 5 minutes.
Pull apart and rinse with cold water.
Place all ingredients except shrimp in a large pan.
Let boil for about 5 minutes and reduce heat.
Add shrimp and cook for 5 minutes, stirring frequently. Pour through colander to drain.
Can be put back on stove to keep warm.
Chop onion, green pepper and celery and mince the garlic. Saute in cooking oil about 5 minutes.
Stir in tomato sauce, water, salt, pepper and spices.
Simmer about 10 minutes.
Add frozen shrimp.
Simmer 5 to 8 minutes.
(If shrimp is raw, simmer until it turns pink.)
Remove bay leaf before serving.
Serve over hot rice.
Serves 4 people.
Saute the first 4 ingredients, then add the next 10 ingredients. Cook on low for 7 hours. You can put the crab boil in for extra \"heat\" and let it stay in 15 to 20 minutes. Add 6 to 7 pounds fresh or frozen shrimp. Continue simmering until the shrimp is done; remove bay leaves and shrimp boil and serve over rice.