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.
Peel and devein shrimp, retaining tails, if desired; set
For the shrimp: Heat the olive oil in
eat. Saute shallots and garlic for 1 min. Add finely chopped
il over medium heat. Cook shrimp shells for 2-3 mins, or
nch above edges.
Place shrimp in a large bowl. Combine
Soak skewers in water for 30 mins to prevent burning. Thread 3 shrimp onto each skewer. Combine oil and garlic and brush over shrimp. Chill for 15-30 mins.
For the mango sauce, place mango, shallot and vinegar in a food processor. Process until combined. With the motor running, gradually add the oil. Season to taste.
Preheat the grill to medium. Grill shrimp for 1-2 mins each side, until they change color and are cooked through. Serve with mango sauce and lime wedges.
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
arlic. Saute' for about 2 minutes.
Add the shrimp that have
Cover and cook the potatoes for 10 minutes, stirring every 2
he shrimp with Italian dressing, refrigerate at least 30 minutes.
For
To make the shrimp toasts, combine shrimp, salmon and shallots in a
In large saute pan, heat oil over medium high heat. Add onion and garlic, saute for about 2 minutes, until onions are translucent.
Add tougher asparagus pieces, continue to saute for about 1 minute. Add remaining asparagus and continue to saute for another minute.
Add shrimp, saute for 1 minute.
Add chicken broth, continue stirring. Cook until shrimp turn completely pink.
Add all spices, stir to coat.
Add prepared rice mix and feta. Stir to completely incorporate rice, feta, and shrimp/asparagus mixture.
Enjoy!
Place the ginger, garlic, cilantro, lemongrass, coconut milk, sugar, curry paste and a pinch salt in a food processor; process to a smooth paste. Transfer to a bowl. Add the shrimp and toss to coat. Let stand for 5 mins to marinate. Thread 3 shrimp onto each skewer.
Heat the oil in a large nonstick skillet on high heat. Cook the shrimp skewers for 1-2 mins each side, until shrimp turn pink. Place on serving plates and drizzle with lime juice. Serve with cilantro and lime wedges.
n high. Cook tofu, turning, for 2-3 mins, until golden
Combine shrimp, paprika, garlic and orange juice
emon halves themselves, the crab & shrimp boil, the bay leaves and
Heat oil in wok at medium-high heat.
Saute onions and garlic till soft.
Add 1/4 cup water, salt and spices.
Cover and cook for 3/4 minutes.
Add shrimp, cooked for 1/2 mins, then remove shrimp and set aside.
Add squash, cover and cook till they are done.
Re-add shrimp, add some coriander leaves, cook for 1/2 more minutes.
Serve with rice.
ith coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
Combine spices, salt and shrimp in mixing bowl. Toss to thoroughly coat the shrimp. Refrigerate for 30 minutes or more.
Heat oil in skillet over high heat. Add the shrimp mixture and cook for 1 minute. Reduce heat and cook, stirring often until shrimp are opaque.
Serve immediately with a sprinkle of lemon juice.