he shells. Cover the shrimp and refrigerate. Heat the
r until golden brown.
Using a pizza cutter, cut into
thaw the frozen shrimp in a colander using cold running water. Remove
Place cream cheese on platter.
If using fresh or frozen shrimp, cut into small pieces.
If using canned shrimp, drain and rise.
Add shrimp and sauce together.
Spoon over cream cheese. Serve with crackers.
If using canned shrimp, drain, rinse under cold water and drain again.
Chop shrimp into small pieces.
Use electric blender to beat cream cheese until soft.
In other bowl, combine dry mustard and Worcestershire sauce, then mix all into cheese mixture.
Beat in shrimp last.
Shape the mixture into a ball. Cover and refrigerate 2 to 3 hours or until firm.
If using canned shrimp, rinse in cold water and
ermouth, the raw shrimp, and the Tabasco (if using) and sautee for
dd dried, precooked beans (NOT canned beans), chicken broth, rosemary, crushed
Bring to room temperature before using.) For shrimp: Blend first 8 ingredients
imp. Remove from heat and using a slotted spoon (or drain
lake apart.
Peel, devein shrimp. Slice them in half length
till tastes great.
* If using dried herbs, it's suggested
Peel if using fresh shrimp; set aside.
Melt oil.
Add onion, celery and tomato paste.
Cook slowly in heavy, uncovered, pot until onion is wilted.
Dissolve cornstarch in cold water.
Add to mixture.
Bring to a boil and add seasoning and shrimp.
Cook over medium heat 20 minutes.
Serve over rice.
ver sambal and chill.
SHRIMP:
Whisk lime juice,
e starting off with frozen shrimp, don't thaw them;
Stew chicken in about a gallon of water (reserve stock for gumbo); remove from bones.
Cook okra (if frozen or fresh), onions, bell pepper and tomatoes in oil slowly for about 30 minutes.
Make a roux with 2 tablespoons flour and 2 tablespoons oil.
Add roux, vegetables and chicken to hot chicken broth.
Add other seasonings and cook slowly for about
2 hours.
(If using canned okra, add to gumbo after about an hour.)
Add shrimp and cook until done.
To serve, add fresh onion tops and parsley and serve over rice.
Serves 6.
re using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you
If you are using raw shrimp you will need to remove
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
Drain in a colander
Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
Thaw peas under warm to hot water,drain well.
Place shrimp and peas in a large bowl.
Add red onion and dressing and toss lightly.
Arrange lettuce on plates
Add shrimp mixture to top of lettuce and enjoy.