In a large skillet, heat 2 tablespoons salad oil and saute rice until golden brown.
Combine soup mix and water and stir into rice.
Cover and simmer 30 minutes or until liquid is absorbed. In another skillet heat remaining oil and saute shrimp quickly for about 1 minute.
Add eggs, stirring constantly, and cook 1 to 2 minutes.
Add salt, pepper and soy sauce.
Stir shrimp and egg mixture into soup-rice mixture, heat 2 to 3 minutes.
Serve topped with scallions.
Makes 4 to 6 servings.
arge bowl.
Stir together egg and next 2 ingredients; add to
In a bowl, mix the yogurt, mayonnaise, ketchup and lemon juice. Fold in 3/4 of the shrimp. Season with salt, white pepper and a pinch of sugar. Fold in the diced egg.
Arrange the romaine and arugula on serving plates, spoon the shrimp mixture on top of the lettuce. Top with remaining shrimp and garnish with the egg wedges and dill.
Cook noodles in boiling water, 3 minutes, or until tender. Drain well.
Heat a large non-stick frying pan over moderately high heat. Add the shrimp and vegetables, toss, 2 minutes. Add noodles, cook, stirring, 3 minutes, or until heated.
Pour egg over noodle mixture, stir as egg cooks, until just set, about 2 minutes. Add marinade, toss through, 2 minutes, until heated. Serve immediately.
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime
rozen shrimp, defrost under cold running water, then clean, de-vein, and
he shallots, the ginger, and stir-fry for 1 minute
Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a
the breast. Salt and pepper well and then just set to
Cut baguettes in half and then slice lengthwise to make opening for salad.
Spread each half with mayonnaise. Place lettuce on bottom half of each baguette and top with 3 to 4 slices of hardboiled eggs.
Season with a little salt and pepper with additional mayonnaise. Top the eggs with 7 to 8 shrimp and a few more lettuce leaves.
These can be served open-face or topped with other half of the baguette.
Serve with your favorite summer salad.
o a boil. Add linguine and cook until al dente, 8
For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.
all saucepan add all ingredients and bring to a boil. Slow
rganic tomatoes. Remove skin and seeds and roughly chop. Set aside
Peel and rinse the shrimp.
If using frozen mango,
Saute shrimp and crab in butter.
In separate pan melt butter. Add dry ingredients.
Slowly add milk, Tabasco sauce and Worcestershire sauce.
Then add cheese until it melts.
Then add shrimp and crab.
Place mixture into casserole dish.
Cover with buttered bread crumbs.
Bake at 350\u00b0 for about 30 minutes.
Chop the raw shrimp and scallops (if necessary) into dime
Saute seasoning in oleo, blend with rice, soups, shrimp and crab meat.
Bake at 350\u00b0 for 25 minutes.
In a bowl combine the shrimp and scallops.
Divide the mixture among 4 well-buttered 5-inch gratin dishes and sprinkle each dish with sherry.
Mince together the parsley and garlic and in a bowl combine the mixture with scallion and oregano.
Stir in bread crumbs, salt, cayenne and pepper.
Sprinkle the mixture over the seafood and drizzle it with butter.
Bake the dishes in the upper third of a preheated hot oven (400\u00b0) for 12 minutes or until the tops are browned.
Serves 4.
immering. Add in shrimp in an even layer and cook without moving