large Ziplock freezer bag, mix everything except the butter and
Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
Add 8 ounces shredded coleslaw mix. Stir to coat evenly. Season
For the Pickled Vegetables: Mix the water, vinegar, sugar and
Mix together in a bowl the
e starting off with frozen shrimp, don't thaw them;
large bowl.
Add shrimp and mix well.
Cover and
Set shrimp aside after peeling.
Pout
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
Rinse the shrimp and pat dry.
Mix the yogurt, tobasco, garlic and spices.
Add shrimp and mix well.
Cover and refrigerate for 1/2 hour.
Heat oil in lg skillet.
Add mushrooms; cook and stir for 2 minutes.
Add shrimp mixture and cook gently, stirring, until shrimp changes color, 2-3 minutes.
Wash shrimp and pat dry.
Dip into batter.
Then lightly press into coconut, all sides. Then fry in oil.
Shrimp floats when done. Coconut turns light golden.
Wet Mix:.
Mix eggs, Italian salad dressing, flour, creole seasoning and milk in large bowl.
Whisk or beat with blender until well mixed and set aside.
Dry Mix:.
In large zipper type plastic bag combine flour, baking powder and creole seasoning.
Dip peeled shrimp in egg mixture.
Dredge in flour mixture.
Repeat each step.
Heat oil to 360 degrees.
Drop battered and floured shrimp in hot oil and deep fry for 3 minutes.
Drain on paper towels.
Mix all ingredients (except shrimp) with mixer.
Add shrimp and mix again.
Double recipe for parties or get togethers.
alt and egg white. Add shrimp and mix to combine. Let stand
ail intact.
Devein the shrimp.
Mix together the oil, garlic
Heat pan over high heat.
Add oil and heat 10 seconds.
Add shrimp and cook until pink.
Remove from pan.
Add onions and scallions to pan and brown quickly.
Remove from pan.
Add red pepper and brown quickly.
Remove from pan.
Add zucchini and brown quickly.
Remove from pan.
Add tomatoes and brown quickly. Put shrimp and all vegetables back in skillet together with jalapeno powder and fajita seasoning.
Mix well and warm through. Serve on warm tortillas and salsa.
Peel shrimp, remove the vein and rinse with cold water. Split along back curve, cutting deeply, almost to edge. Open, and then press flat, butterfly-style. Coat shrimp with Amazing Taste(R) for Seafood. In a 2-quart baking dish, combine all remaining ingredients including Amazing Taste. Add shrimp and mix well. Cover and microwave on High for 4-6 minutes until shrimp are light orange. Serve immediately.
Using a melon baller, scoop out as many melon balls as possible and place in a large bowl. Scoop out any extra melon from the melon shells with a spoon and refrigerate for another use; reserve the shells. Add the shrimp to the melon balls.
In a small bowl, whisk together the shallot, vinegar, dill, honey and capers. Whisk in the oil and season with salt and pepper to taste. Add the vinaigrette to the melon and shrimp and mix gently.
Line the melon shells with the arugula leaves, top with the melon and shrimp mixture and serve.
br>In small pot combine shrimp, wine and a pinch of
Cook onion, celery and garlic until tender but not brown.
Add tomatoes and next 6 ingredients.
Mix cornstarch with 1 tablespoon cold water and stir into sauce.
(Simmer sauce, uncovered, 45 minutes.)
Cook and stir until mixture thickens and bubbles.
Add shrimp and green pepper.
Cover and simmer until done (5 minutes). Serve over rice.
Serves 6.