Stuffed Shrimp with Scampi Sauce:
Preheat oven
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
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.
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.
illet heat your EVOO and add onions and garlic saute till onions
Marinate the shrimp in the other ingredients until
Rinse shrimp and pat dry.
Remove and discard stems from mushrooms, and cut caps in half.
Heat olive oil in large non-stick skillet.
Add shrimp, mushrooms, minced garlic, and thinly sliced green onions, salt, and pepper, and cook, stirring occasionally, until shrimp are pink and firm on both sides.
Add wine, lemon juice, and parsley and cook another 2 minutes.
dd the liquine and cook as the
>shrimp - peeled, deveined, tails off, rinse under cool water and
ot with lightly salted water and bring to a rolling boil