ASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if
e ham and shrimp in butter until the shrimp is cooked
Place cleaned shrimp in a mixing bowl, add
stir well.
Add the shrimp and saute just until they
small bowl.
Add shrimp and toss. Marinate for 1
killet or wok, stir-fry shrimp in 3 teaspoons oil for
emaining cheese over crab or shrimp.
(Don't go to the
Combine onion, pepper, oil and garlic in shallow baking dish. Cook on High 3 minutes.
Stir in tomato sauce, wine, oregano, salt, cumin and pepper sauce.
Cover with waxed paper and cook on High 5 minutes.
Add shrimp and toss lightly to coat with sauce. Cook on High until shrimp just turns pink, 5 to 7 minutes. Garnish with parsley.
Saute shrimp and garlic in liquid Butter Buds or fat-free chicken broth until shrimp are pink.
Stir in tomatoes; simmer 5 minutes.
Blend in skim milk, flour and green onions.
Add red pepper now if you are using it.
Sprinkle in Parmesan cheese. Heat until smooth and blended.
Do not boil.
Serve over cooked fettuccine.
Brown onion and garlic in butter with pepper. Mix potato soup, cream cheese, half and half, corn and shrimp. Simmer, don't boil, about 10 minutes. (Note: Use little salad shrimp (frozen) or I like the bigger, medium size.)
Pre-heat oven to 350 degrees.
Saute onion, garlic and basil in olive oil over med/high heat until onion softens.
Transfer to a bowl and add shrimp, breadcrumbs, cheese and mayo.
Season to taste with salt and pepper.
Mound filling into mushroom caps.
Bake in oiled pan for 35 minutes.
Peel shrimp.
Dissolve bouillon in hot water.
Add cornstarch and pepper.
Stir in lemon juice and soy sauce.
Stir and set aside.
Heat wok to high.
Add oil; add green onions and green pepper.
Stir-fry.
Remove.
Add shrimp.
Stir-fry 2 to 4 minutes until done.
Stir in lemon juice mixture.
Cook until thickened and bubbly.
Add green onions and peppers.
Cover and cook 1 minute.
Serve over rice.
Mix all together with a fork.
Shrimp will crumble when mashed with fork.
Chill for 2 to 3 hours.
Combine rice, shrimp, salt, lemon juice, green pepper, onion, olives and cauliflower in salad bowl, toss. Combine French dressing, pepper and mayonnaise, mix well. Spoon over salad, chill thoroughly. Serve on a lettuce bed. 4 servings.
In a 2 qt. microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, Tabasco and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
time to add the shrimp. put them ALL into the
Cut each shrimp into two or three pieces,
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Cook soup macaroni according to directions.
Heat frozen peas and drain off butter.
Dice all vegetables very small and add shrimp and cooked peas.
Mix mayonnaise, sandwich spread and salt together.
Add this to the shrimp/vegetable mixture.
Toss good. This makes a lot!
Fills a 4-quart bowl.
May cut recipe in half. Chill and serve.