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.
In a large skillet, saute shrimp in olive oil. Add garlic and mushrooms. Remove from pan and deglaze pan with white wine and reduce. Add onions, simmer, remove from heat and fold in butter slowly. Salt to taste. Broil pepper bottoms and distribute the shrimp between them. Pour sauce over shrimp, garnish with lemon fan and a sprig of dill.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow)
Peel and clean shrimp.
Cut bacon in fours.
Wrap bacon around shrimp and secure with a toothpick.
Put shrimp in a Tupperware container and pour teriyaki sauce over shrimp.
Marinate in refrigerator for 1 hour.
Bake at 400\u00b0 for 20 to 25 minutes.
Wash mushrooms; chop stems.
Set aside 16 shrimp.
Chop remaining shrimp.
Combine chopped shrimp, chopped mushrooms, crumbs, egg, milk, lemon juice, onion and salt.
Spoon into mushroom caps.
Top with whole shrimp and brush each appetizer with melted butter.
Bake at 375 degrees for 15 minutes until tender.
ow and continue to cook for about 1 hour or until
In skillet, brown pork.
Add remaining ingredients.
Cook, stirring, until thickened.
Makes 12 to 16 servings for appetizers.
Wrap 1 shrimp and water chestnut slice with half slice bacon, secure with toothpick.
Combine butter, garlic, parsley, lemon juice, salt and pepper in bowl and mix well.
Add shrimp rolls. Marinate for 1 hour or longer.
------------For Yellow Cornbread-------------.
Heat a
Microwave green pepper, onion and celery until tender.
Mix together with shrimp, crab, salt, mayo, Worcestershire sauce, pepper and lemon juice.
Spread in serving dish and put crushed potato chips on top.
Microwave for 10 minutes at 70% power.
Give dish 1/4 turn twice during cooking.
Serve as a spread on crackers.
00b0 F.
Soak shrimp in half& half for 30 minutes.
Heat 2 cups of water to boiling.
Add shrimp; and cook 1 to 2 minutes, or until tender.
Drain and rinse quickly under cold water until cooled.
Mix shrimp, dressing, Old Bay Seasoning, bay leaf in bowl.
Cover; refrigerate at least 2 hours.
Before serving put one shrimp on top of cracker, add fresh dill for garnish.
Place shrimp next to each other on
Boil shrimp with dill, lemon, peppercorns and bay leaf.
Soak the mushrooms for 30 minutes; cut off stems and put in blender with tomatoes, scallions, parsley, garlic and ginger.
Put mixture into a bowl with the vinegar, sesame oil and safflower oil.
Add the chili sauce.
Taste.
You may want to add a little more ginger or sesame oil.
(It looks like a coarse chop.)
Peel and devein shrimp and toss with vegetable mixture.
Or use mixture on grilled fish, swordfish particularly, at room temperature.
br>Shell, clean, and devein shrimp. Leave the tails on.
Mix all ingredients with shrimp and marinate in refrigerator for several hours.
Place in wire grill basket or on skewers and grill about 5 minutes on each side.
Place a cheese cube topped with a jalapeno in the \"cradle\" of each shrimp.
Wrap tightly with one bacon slice and secure with a toothpick.
Bake on a well greased cookie sheet for 10 minutes at 350 degrees.
Serve and enjoy!
Mix all ingredients to form a spread.
Cut Pepperidge Farm French loaves into thin slices and spread mixture evenly on bread. Bake at 375\u00b0 for 8 to 10 minutes.
May be made ahead and frozen. Increase baking time 10 to 15 minutes.
Combine soy sauce, wine, green onions, garlic and ginger.
Stir in shrimp and let stand 12 minutes.
Heat oil in large skillet over medium heat.
Drain shrimp and add to pan.
Stir-fry 1 to 2 minutes or until shrimp are pink.
Serve immediately.