o coat all of the shrimp. Or, mix everything in a
pproximately 30 seconds.
Season shrimp (or chicken) with salt and
rozen, thaw before using. Peel shrimp leaving tails intact and devein
Shell shrimp until last segment, leaving tail
Heat oil and seasonings; add shrimp.
Cook 8 to 10 minutes. Serve over rice or your favorite pasta.
The amount of shrimp used is optional.
Less is better if using fresh pasta.
In a large skillet, put all ingredients except shrimp and rice. Stir over medium heat 5 minutes.
Add shrimp; stir until shrimp are pink.
Serve with rice.
Serves 3 to 4.
In glass casserole, cook butter on high for 2 minutes or until melted.
Add garlic.
Cook on high for
2 minutes.
Mix in cheese, parsley, lemon juice and shrimp.
Cook on high for 2-1/2 minutes or until shrimp is cooked.
ake the sauce, saute peeled shrimp in oil. Add white wine
Make a stiff mayonnaise with egg yolk, the juice of lemon, salt and olive oil.
Combine it with heavy cream or thick soured cream called \"Chef style\", brandy and tomato ketchup.
Boil, cool, peel and devein shrimp.
Combine them with the mayonnaise.
Line bottom of large serving dish with a finely shredded chicory, using the tender leaves from the heart.
Place shrimp over this and chill in refrigerator until ready to serve.
Can be served in individual small dishes as a first course.
Heat 4 tablespoons of butter and the oil in a heavy skillet or casserole.
Stir in the garlic and rice until golden.
Add wine; cook over low heat.
Add half of broth and cook 15 minutes.
Add shrimp, salt, pepper, marjoram and remaining broth.
Stir lightly with a fork.
Re-cover and cook 10 minutes over low heat or until rice is tender and dry.
Stir in cheese and remaining butter. Serves 4 to 6.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
akes once. Repeat this process, recipe yields about 8 yummy potato
s al dente. Meanwhile saute shrimp in large non-stick skillet
ver the cheese.
place shrimp, skin side up evenly over
Stuffed Shrimp with Scampi Sauce:
Preheat oven
br>Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water
Pat shrimp dry and set aside.
Place bell pepper in center of a 12-inch microwaveable plate.
Arrange zucchini in an even layer around pepper.
Sprinkle pepper with water and cover with vented plastic wrap.
Microwave on high 5 to 6 minutes or until slightly softened.
Make sauce and
add
peeled and deveined shrimp last 10 minutes of cooking
time.
Serve
with crusty Italian bread or over spaghetti, if desired.
edium to high heat. Add shrimp and saute until cooked through