thaw the frozen shrimp in a colander using cold running water. Remove
nd snow peas. If using uncooked shrimp, add them to the skillet
If using frozen shrimp, defrost under cold running water,
If using pre-cooked shrimp, skip to step 6. (You
Boil pasta according to package directions. Set aside.
Heat a large skillet over medium-high heat. Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and fresh chives and add cooked pasta. Toss to coat.
bowl.
For Shrimp:.
Place cooked shrimp and vinaigrette mixture in
If using boiled shrimp, which have been seasoned, chop shrimp and mix all ingredients.
If using raw shrimp, cook with 1/2 cup water and add salt, pepper, Tabasco sauce to taste until all water is evaporated, then chop.
Mix with remaining ingredients.
If using canned shrimp, rinse in cold water and
Place the frozen shrimp in a colander in the
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.
Combine grapes, almonds, sherry vinegar, lime juice, cilantro, garlic, and salt in batches in the bowl of a food processor; pulse until roughly blended. Add cucumbers and briefly process, leaving some small pieces. Mix in olive oil using a spatula.
Chill in the refrigerator for 1 hour.
Taste soup and season with more salt if necessary. Fill small glasses with soup and drizzle with a bit of olive oil. Place 1 cooked shrimp into each glass.
Press into this the garlic, using a garlic press. Blend in
In pan, cook onion and green pepper in butter until soft. Stir in remaining ingredients, mixing well. Bring to a boil. Cover and allow to simmer for 5 to 10 minutes.
(If you're using uncooked shrimp, cook 10 to 15 minutes.)
Stir occasionally. Serve over rice. Serves 4 to 6.
Prepare orzo according to pkg directions.
Drain.
If using large shrimp (recommended), slice them in half lengthwise so there are 2 equal halves.
Combine all salad ingredients.
Combine dressing ingredients, whisking thoroughly.
Adjust to your taste and combine with salad ingredients.
Chill several hours, stirring occasionally.
our cream mixture.
If using cooked shrimp, drain well. Toss lightly with
ool running water over the shrimp until thawed; drain well.
*If using cooked shrimp, keep in low heat warming oven and add at the end.
combine shrimp, 2tbsp of the soy sauce
s smooth.
Spread the cooked rice out into the prepared
In a 2 quart glass casserole dish, combine first 5 ingredients.
Cover and microwave on high for 3 minutes.
Add remaining ingredients except the shrimp.
Cook an additional 5 minutes.
Stir mixture and add cooked shrimp.
Cover and cook an additional 6-7 minutes.
Let stand for 5 minutes.