To make the lemongrass curry paste, blend or process lemongrass, ginger, chili, shallots, garlic, cilantro root and stem mixture, cilantro leaves and 2 tbsp water until smooth.
Heat oil in a large saucepan over medium heat. Cook curry paste for 5 mins, or until fragrant. Add stock, coconut milk, fish sauce, sugar and lime juice. Simmer for 5 mins.
Add shrimp and peas. Simmer for 3 mins, or until shrimp turn pink. Season to taste.
Serve curry sprinkled with reserved cilantro leaves and lime wedges on the side.
If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
Drain in a colander
Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
Thaw peas under warm to hot water,drain well.
Place shrimp and peas in a large bowl.
Add red onion and dressing and toss lightly.
Arrange lettuce on plates
Add shrimp mixture to top of lettuce and enjoy.
50.
Toss shrimp with 1 T. oil, paprika and 1/4
In large skillet, melt butter over medium heat; stir in turmeric.
Add rice, onion and garlic.
Cook about 3 minutes until onion is translucent, stirring often.
Pour in broth mixture; bring to a boil.
Reduce heat; cover and simmer 15 minutes.
Add scallops, shrimp and peas.
Simmer covered 5 minutes longer or until scallops are opaque, shrimp turn pink and peas are Taste and season.
Makes 4 servings.
Clean shrimp.
Chop onion and pepper.
Heat oil in a Dutch oven over medium-high heat.
Add peas, onion and pepper.
Cook 5 minutes, stirring frequently.
Stir in sauce, shrimp and pepper flakes and bring to a boil.
Reduce heat to medium-low.
Cover and simmer 15 minutes.
Boil linguine until firm to the bite.
Drain and transfer to a pasta bowl.
Spoon sauce over pasta.
Toss to coat well and serve.
Serves 4 to 6.
In large skillet, melt margarine over medium heat.
Stir in turmeric or saffron.
Add rice, onion, green or red pepper and garlic; cook for approximately 3 minutes, until rice and onion are translucent, stirring often.
Pour in chicken broth and water; bring to a boil.
Reduce heat to medium; cover and simmer 13 minutes.
Add scallops, shrimp and peas.
Simmer, covered, for 5 minutes, or until shrimp is pink, scallops are opaque and peas are heated through.
Season to taste and serve.
igh heat.
Add garlic and shrimp; sprinkle with 1/4 teaspoon
Rinse frozen shrimp under cold running water to remove ice.
Heat shrimp, soup and peas to boiling.
Boil and stir 5 minutes.
Stir in cheese spread and sherry, cook, stirring until the cheese is melted.
Serve in patty shells.
Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
Arrange lettuce onto 4 plates; top with shrimp mixture.
Melt 2 Tablespoons butter in a large skillet with a lid, over medium heat.
Add scallion whites, lemon zest, broccoli, water, salt and pepper.
Cover and cook until broccoli is bright green and starting to soften (3-4 minutes).
Add shrimp and peas.
Cover and cook, stirring occasionally, until shrimp are opaque and peas are tender (4-6 minutes).
Add lemon juice, scallion tops and 2 Tablespoons butter.
Season with salt and pepper.
f fat; add in scallions and garlic; stir/saute until softened
In a large skillet, melt butter; stir in turmeric.
Add rice, onion and garlic.
Cook about 3 minutes until onion is translucent, stirring often.
Pour in broth; bring to boil.
Reduce heat; cover and simmer 15 minutes.
Add scallops, shrimp and peas.
Simmer, covered, 5 minutes longer or until scallops are opaque, shrimp turn pink and peas are heated.
Taste and season.
br>Add onion, garlic and celery and slowly fry for about 3
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime
owl.
Stir together egg and next 2 ingredients; add to
edium heat.
Add chorizo and cook until fat begins to
Melt butter and stir in flour.
Slowly whisk in milk.
Cook over low heat in heavy bottomed sauce pan.
Whisk constantly and cook until thickened.
Add salt, pepper and paprika.
Add shrimp and peas.
Serve at once over crackers or toast.
Heat butter and oil in 14 x 11 x 2-inch dish, uncovered, at 100% power for 3 minutes.
Add scallion white, celery, parsley and rice and stir to coat.
Stir in broth and cook, uncovered, at 100% for 12 minutes.
Add asparagus, shrimp and peas and stir well. Cook, uncovered, for 12 minutes more.
Remove from oven.
Stir in salt and pepper.
Cover loosely with paper toweling and let stand for 8 to 10 minutes.
Uncover; sprinkle with scallion greens and cheese and serve.
Cook pasta according to directions on box. During the last two (2) minutes of cook time add shrimp and peas to pasta. Drain and rinse with cold water.
Set aside.
In small bowl combine yogurt, mayo, lemon juice, Old Bay, and garlic powder. Set aside.
Pour pasta into a serving bowl, add vegetables and dressing and chill for at least an hour. Salt and pepper to taste and serve.
In a 2-quart saucepan, gradually blend the milk and water. Add frozen rice and peas with mushrooms, shrimp, parsley and curry powder.
Cover and simmer gently for 30 minutes; stir occasionally.