ray. Place potato in prepared dish. Drizzle with oil and toss to
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime
owl.
Stir together egg and next 2 ingredients; add to
In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire
plump and soften.
Zest and juice the lemons and finely
heat 1 tablespoon olive oil in frying pan over high heat. add shrimp and saute for 3 minutes. remove from pan and set aside.
add remaining oil to hot pan. add potatoes and season with well, cook for 4 minutes over medium heat. mix well and cover pan, continue cooking 6 minutes or just until potatoes are almost cooked.
add mushrooms, garlic, parsley and fennel. season and cook for 4 minutes over high heat.
return shrimp to pan, mix and cook 2 minutes to reheat.
serve.
Combine the potatoes and enough water to cover in a large saucepan bring to a boil. Cook until fork tender about 7 minute Drain and let cool 5 minutes.
Heat oil in large nonstick skillet over medium high heat. Add the potatoes and cook shaking eh pan occasionally until browned and crisp about 5 minutes.
Add the shrimp and garlic cook stirring frequently until shrimp are opaque in the center about 2 minutes. Stir in vinegar and pepper and salt.
Place potatoes in a medium-size saucepan and cover with water; bring to a boil.
Reduce heat and simmer 12 minutes or until tender.
Add shrimp, cook 2 minutes or until done.
Drain and rinse with cold water; drain.
In a large bowl, combine mayonnaise, milk, capers, vinegar, salt, mustard and pepper, stirring with a whisk.
Add potatoes, shrimp and onion; toss to coat.
Serve over greens.
Makes 4 servings.
Boil shrimp and chill.
After chilled, grind up shrimp.
Boil potatoes and mash.
Mix all ingredients together.
Make patties out of mixture.
Fry in a skillet with 1 inch of oil until golden brown.
Mix together the potatoes, celery, relish, eggs, and salt.
Mix together sour cream, mayo, and dry Italian dressing mix.
Combine the potatoe mixture with sour cream mixture; refrigerate.
To serve, add the shrimp and serve in a salad bowl lined with lettuce.
the breast. Salt and pepper well and then just set to
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,
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.