For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
In food processor, place onions, bell pepper and green onions. Do these first and then process potatoes and shrimp. Add eggs when all is processed and mix well. Now add your seasoning to the mixture and drop by teaspoon in hot oil and cook until brown.
Clean and devein shrimp, leaving the last section and
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
oss the shrimp with 1 tablespoon of the
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
Combine 1 cup cooked and chopped shrimp, 1 package softened cream cheese, 1/4 cup each chopped onion, stuffed olives, mayonnaise, 1/4 teaspoon each salt and white pepper.
Garnish with cooked shrimp.
Recipe makes about 2 cups dip.
il is hot, add the shrimp shells and saute, stirring, until
asty and then the the shrimp until mostly pasty, but still
Season shrimp with spices and set aside.
Melt oleo; add onions, celery, pepper and garlic.
Cook slowly until onions are wilted.
Add shrimp; simmer and stir occasionally.
Cook 20 minutes.
Dissolve cornstarch in water and add to mixture.
Cook 15 minutes.
Serve over rice.
Cook the fettuccine in salted water with the butter until not quite al dente.
Drain and set aside.
Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.
Serve at once.
Place seafood in a large bowl.\tAdd all ingredients; mix thoroughly.
Roll into golf ball size.
Coat balls with additional bread crumbs.
Drop into hot oil and fry until brown.
Makes 50 boulettes.
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
o coat all of the shrimp. Or, mix everything in a
oat bottom of pan. Season shrimp with salt and pepper. Add
e ham and shrimp in butter until the shrimp is cooked
Grind first 6 ingredients and mix together with egg, mixing well.
Form balls
using a heaping spoonful of
this mixture. Roll in seasoned flour and fry in about 2-inches of hot oil until golden brown.
I like to use a cast-iron skillet.
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
0 seconds.
Season the shrimp with salt and black pepper
time to add the shrimp. put them ALL into the