ater to a boil. Add linguine and cook until al dente, 8
Cook linguine according to package directions.
Meanwhile in a large nonstick skillet, saute shrimp and mushrooms in oil for 2 minutes. Add the remaining ingredients; cook and stir for 5 minutes or until shrimp turn pink and sauce is heated through.
Drain linguine; serve with shrimp mixture.
Peel and devein shrimp and set aside.
Cook pasta according to package directions.
Drain and set aside.
Saute shrimp, celery and onion in oil in a large skillet, about 3 minutes, or until shrimp are pink.
Add tomatoes and next four ingredients, stirring well.
Bring to a boil.
Reduce heat and simmer 20 minutes.
Toss with linguine.
Yields 3 servings.
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime
owl.
Stir together egg and next 2 ingredients; add to
the breast. Salt and pepper well and then just set to
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,
Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a
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.
ater to a boil and drop in shrimp. I usually don't
Thinly slice sun-dried tomatoes and place in small bowl.
Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
Add the remaining ingredients from wine to garlic.
Cook 1 minute or until throughly heated.
Remove from heat and toss in cooked linguine.
Mix well.
Sprinkle each serving with Parmesan cheese.
ter to a boil, and place the pasta in
Break the linguine in half and put into rice cooker.
ater to boil. Add pasta and cook until al dente as