For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
In bowl, mix shrimp, tails intact, and salsa.
Cover; chill 1 hour.
Meanwhile, cook rice; add chiles, scallions, salt and pepper.
Mix. Skewer salsa coated shrimp; broil or grill until done.
Place on rice.
Serves 4.
Wash shrimp well. Drain and pat dry. Sprinkle with a little salt. In a large, shallow pan, melt butter. Add Italian seasoning and garlic. Place shrimp in single layer in pan. Sprinkle with black pepper. Turn oven to broil and broil shrimp for 5 to 7 minutes or until they turn pink. Stir and turn over all shrimp. Broil on this side for 5 to 7 minutes or until pink. Serve immediately. Good served with hot French bread.
Peel and
devein
shrimp;
set aside.
Sprinkle chicken with pepper and garlic powder; place in lightly greased 13 x 9 x 2-inch baking
pan.
Dot
with 2 tablespoons butter and pour wine over top. Broil 8 to 10 minutes or until lightly browned, turning once. Add
shrimp; broil 5 to 8 minutes more or until shrimp turns pink,
stirring
once.
Remove
from
oven, cool slightly.\t Drain drippings
and
reserve.\tCut
chicken
in bite-size pieces, set chicken and shrimp aside.
For Marinade:
Combine the first 6 ingredients in jar.
Cover; shake vigorously.
Pour marinade over shrimp.
Cover; marinate in refrigerator 3 to 4 hours, stirring occasionally.
Drain shrimp; reserve marinade.
Broil shrimp 5 to 6 inches from heat for 3 minutes, brushing with marinade.
Turn shrimp; broil second side about 3 minutes, or until shrimp are cooked, also brushing with marinade.
Serve with rice pilaf.
Serves 4.
Melt butter.
Add garlic and onions.
Stir in lemon juice, worchestershire sauce, cayenne, parsley, and wine.
Place shrimp on a heat-proof platter or broiling pan.
Pour 1/2 of the garlic butter mixture over the shrimp; broil five inches from heat for 3 minutes.
Turn shrimp over, and pour remaining garlic butter mixture over, and broil 3 minutes longer.
Allow shrimp to marinate 2 minutes before serving.
Serve over rice or with crusty bread.
Clean and devein shrimp, leaving the last section and
Grate 1 teaspoon lime peel; squeeze 1 tablespoon lime juice. In broiling pan, mix lime peel, juice, garlic, salt, olive oil, cilantro and red pepper.
Add shrimp, tossing to coat well.
Set aside 15 minutes to absorb flavors.
Broil shrimp for 3 minutes. Turn shrimp; broil 3 minutes longer.
Heat butter over low heat.
Add olive oil, parsley, garlic and lemon juice.
Add salt and pepper to taste.
Cook for about 3 minutes, then remove from heat.
Add shrimp to mixture; let stand about 30 minutes.
Remove shrimp from butter and place in shallow pan.
Broil approximately 5 minutes and turn.
Pour remaining sauce over shrimp; broil another 5 minutes.
Serve with toothpicks as a snack or appetizer.
Wash and dry shrimp. Melt butter; stir in pepper, Worcestershire sauce and red pepper sauce. Place shrimp in shallow pan. Pour butter mixture over shrimp. Broil 3 minutes on 1 side; turn and broil 2 minutes on other side. Serves 4.
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
Shell and devein the shrimp, leaving fantail on.
Combine all remaining ingredients.
Mix well.
Dip shrimp in mixture; place in shallow pan in single layer.
Pour remaining sauce over shrimp. Broil 6 to 8 minutes 3 inches from heat.
Makes 4 servings.
Mix ingredients. Lay shrimp on 9 x 13 pan. Pour mixture over shrimp. Broil shrimp on each side until pink, around a minute each side.
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.
Melt margarine and butter in large 9 to 10-inch skillet.
Add garlic and wine and cook about 2 minutes.
Add shrimp, cook about 3 minutes; do not overcook.
In a pie plate, line cooked shrimp and several spoons of the drippings over shrimp.
Add remaining drippings to bread crumbs along with parsley and lemon juice.
Mix until all the crumbs are dampened.
Spread crumbs over shrimp. Broil until golden brown.
Serve immediately.
Double for main entree.
Wrap 1 shrimp around 1 water chestnut; wrap in 1 bacon piece and secure with toothpick. Repeat with remaining 23. Melt 3 Tbsp. butter in heavy skillet over high heat. Add half of shrimp and cook until bacon browns, about 2 1/2 minutes per side. Transfer to large au gratin dish. Repeat with remaining butter and shrimp. Preheat broiler. Beat cream cheese in medium bowl until smooth. Blend remaining ingredients. Spoon sauce over shrimp. Broil until top is golden brown. Divide and enjoy.
Preheat broiler with oven rack 5\" from heat.
Peel shrimp; devein, if desired. Place shrimp in a lightly greased broiler pan.
Combine melted garlic butter and next 5 ingredients, stirring well. Drizzle butter over shrimp. Broil 4-5 minutes or just until shrimp turn pink.
Serve with hot cooked rice.
In bowl, mix shrimp and salsa.
Cover and chill 1 hour.
Cook rice and add chilies, scallions, salt and pepper. Mix well. Skewer salsa-coated shrimp; broil or grill.
Place on rice.
Serves 4.
Arrange shrimp in shallow baking pan, one tucked alongside the next. Melt butter and add lemon juice, garlic powder and parsley.
Pour 3/4 of this over the shrimp. Broil about 5 inches from heat for 4 minutes. (Extra large shrimp will have to be turned and broiled a few extra minutes.)
Baste with remaining sauce and serve.