In a large skillet, saute shrimp in olive oil. Add garlic and mushrooms. Remove from pan and deglaze pan with white wine and reduce. Add onions, simmer, remove from heat and fold in butter slowly. Salt to taste. Broil pepper bottoms and distribute the shrimp between them. Pour sauce over shrimp, garnish with lemon fan and a sprig of dill.
In skillet, brown pork.
Add remaining ingredients.
Cook, stirring, until thickened.
Makes 12 to 16 servings for appetizers.
Wash mushrooms; chop stems.
Set aside 16 shrimp.
Chop remaining shrimp.
Combine chopped shrimp, chopped mushrooms, crumbs, egg, milk, lemon juice, onion and salt.
Spoon into mushroom caps.
Top with whole shrimp and brush each appetizer with melted butter.
Bake at 375 degrees for 15 minutes until tender.
Peel and clean shrimp.
Cut bacon in fours.
Wrap bacon around shrimp and secure with a toothpick.
Put shrimp in a Tupperware container and pour teriyaki sauce over shrimp.
Marinate in refrigerator for 1 hour.
Bake at 400\u00b0 for 20 to 25 minutes.
Combine soy sauce, wine, green onions, garlic and ginger.
Stir in shrimp and let stand 12 minutes.
Heat oil in large skillet over medium heat.
Drain shrimp and add to pan.
Stir-fry 1 to 2 minutes or until shrimp are pink.
Serve immediately.
Wrap 1 shrimp and water chestnut slice with half slice bacon, secure with toothpick.
Combine butter, garlic, parsley, lemon juice, salt and pepper in bowl and mix well.
Add shrimp rolls. Marinate for 1 hour or longer.
Microwave green pepper, onion and celery until tender.
Mix together with shrimp, crab, salt, mayo, Worcestershire sauce, pepper and lemon juice.
Spread in serving dish and put crushed potato chips on top.
Microwave for 10 minutes at 70% power.
Give dish 1/4 turn twice during cooking.
Serve as a spread on crackers.
Toss everything together in a bowl and marinate up to 4 hours in fridge.
Heat skillet over high heat.
Add half the shrimp.
Cook turning once about 2 minutes or until shrimp are pink.
Repeat with other half.
Serve either hot or cold.
Heat 2 cups of water to boiling.
Add shrimp; and cook 1 to 2 minutes, or until tender.
Drain and rinse quickly under cold water until cooled.
Mix shrimp, dressing, Old Bay Seasoning, bay leaf in bowl.
Cover; refrigerate at least 2 hours.
Before serving put one shrimp on top of cracker, add fresh dill for garnish.
Boil shrimp with dill, lemon, peppercorns and bay leaf.
Soak the mushrooms for 30 minutes; cut off stems and put in blender with tomatoes, scallions, parsley, garlic and ginger.
Put mixture into a bowl with the vinegar, sesame oil and safflower oil.
Add the chili sauce.
Taste.
You may want to add a little more ginger or sesame oil.
(It looks like a coarse chop.)
Peel and devein shrimp and toss with vegetable mixture.
Or use mixture on grilled fish, swordfish particularly, at room temperature.
Melt cheese in a sauce pan over very low heat. Add cream and Worcestershire sauce. Mix well. Remove from heat. Add shrimp, mayo, and grated onion. Spread on toasted bread and cut in squares, rectangles, or diamonds. Can be packaged in freezer cartons. Freeze at once. Broil until lightly browned.
Melt butter.
Stir in Cheez Whiz until fairly smooth.
Mix in garlic and mayonnaise.
Fold in shrimp.
Spread on English muffins.
Freeze until firm (about 1 1/2 hours).
Cut each muffin in eighths.
Place in freezer container and keep in freezer.
Wrap bacon strips around each shrimp and secure with toothpick. Dip in chili sauce seasoned with Tabasco sauce.
Grill, turning until brown and bacon is crisp and lightly browned.
Serve hot; 3 to 4 per serving.
Wrap each shrimp in a half slice of bacon.
Secure with toothpick.
Place a cheese cube topped with a jalapeno in the \"cradle\" of each shrimp.
Wrap tightly with one bacon slice and secure with a toothpick.
Bake on a well greased cookie sheet for 10 minutes at 350 degrees.
Serve and enjoy!
Mix shredded cheese, mayonnaise, shrimp, curry, scallions and salt together.
Mound slightly on English muffin half.
Cut each muffin into quarters or smaller.
Place on broiled sheet or rack and broil until bubbly, about 5 minutes.
Serve.
Mix together in a bowl butter, cheese spread and shrimp until spreading consistency.
Add garlic salt to taste.
Spread mixture on 12 muffin halves; place on sheet and freeze until firm.
Remove from freezer and cut each half into six wedges.
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
o 375 degrees.
Thaw shrimp as directed on package.