lam juice or chicken broth, shelled shrimp, crawfish tails only, all the
inutes.
Add the fresh shelled shrimp.
Simmer 1/2 hour
Brown onions, celery and green pepper in oil.
Blend in flour, salt, chili powder or Seafood Magic seasoning.
Add tomatoes and vinegar.
Simmer for 15 minutes.
Add cooked and shelled shrimp and cooked peas.
Cook 1 minute.
Serve over rice.
Saute onion and celery in oleo.
Add the tomatoes, cheese, soup and milk.
Add shelled shrimp; cook about 10 minutes.
Serve over rice.
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
o coat all of the shrimp. Or, mix everything in a
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.
Peel shrimp.
Dissolve bouillon in hot water.
Add cornstarch and pepper.
Stir in lemon juice and soy sauce.
Stir and set aside.
Heat wok to high.
Add oil; add green onions and green pepper.
Stir-fry.
Remove.
Add shrimp.
Stir-fry 2 to 4 minutes until done.
Stir in lemon juice mixture.
Cook until thickened and bubbly.
Add green onions and peppers.
Cover and cook 1 minute.
Serve over rice.
In a saucepan, heat oil.
Add garlic, onion and green pepper; saute for 5 minutes.
Add tomatoes and wine; simmer until thick and pulpy.
Stir in shrimp; cook for 5 to 10 minutes, stirring occasionally, until shrimp is pink and firm.
Season with salt and pepper.
Pour into serving dish; sprinkle with Feta cheese.
Serve with rice, mixed with melted butter and pine nuts, if desired. Or, serve with Pilaff Greek Style.
ab of wasabi.
Add shrimp to boiling water. Leave in
In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt.
Cover and cook on low for 6 to 7 hours.
Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.
Serve over cooked spaghetti.
Top with Parmesan cheese.
Preheat oven to 400\u00b0.
Prepare rice.
Keep warm.
In medium skillet over medium-high heat, cook shrimp and celery in butter. Stir constantly.
Remove 6 shrimp for garnish.
Reduce heat.
Stir in flour.
Mix until well blended.
Gradually stir in half and half, salt and pepper.
Cook, stirring constantly until thickened and shrimp are tender.
Put rice in casserole.
Top with mixture. Sprinkle with cheese and garnish with shrimp.
Bake 10 minutes or until cheese melts and is hot.
Makes 4 to 5 servings.
Cook mushrooms in butter or margarine for 4 to 5 minutes or until tender.
Stir in rice, cheese, cream, cocktail sauce, Worcestershire sauce, salt and pepper.
Cover and chill 6 shrimp. Half remaining shrimp lengthwise; stir into rice mixture.
Spoon mixture into a 12 x 7 1/2 x 2-inch baking dish or 2-quart au gratin dish.
Bake, covered, in a 350\u00b0 oven for 30 minutes or until hot.
Garnish with reserved shrimp and parsley.
Serves 8.
ays.
For the shrimp: Toss the shelled shrimp with the pesto in
ssembly line fashion, hold each shrimp by the tail, coat with
Thaw shrimp.
Set aside to drain
triangles. Set aside until shrimp mixture is complete.
Chop
Thaw shrimp, if frozen.
In saucepan,
Cook linguine 10 to 12 minutes.
Drain.
Brown shrimp, garlic and parsley in oil over gentle fire 10 minutes.
Remove shrimp. Add salt, pepper, tomatoes and tomato paste and simmer 1 hour. Add shrimp, oregano and basil and cook 5 minutes.
Pour shrimp sauce over linguine.
Don't cook shrimp too long in tomato.
Brown first; put in last.
epper. Bring to boiling. Add shrimp.
Return mixture to boiling