Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
an, saute onion, shrimp and cilantro until the shrimp are almost cooked
>Place half of the shrimp in the refrigerator until well
Chop crab and mix approximately 3 sticks with cream cheese. Then spread cream cheese on your favorite serving dish. I use a 5 x 5-inch dish.
Take shrimp sauce and pour over cream cheese. Smooth sauce over the entire top of dish. Take the rest of the crab meat and sprinkle over the top.
For best results, refrigerate overnight.
Drain salmon, saving liquid.
Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and oatmeal; mix lightly. Add salmon liquid plus enough milk to make 1 cup; add eggs and melted butter.
Mix lightly.
Spoon into greased 2-quart loaf pan or casserole (I use Pam).
Bake in moderate oven (350\u00b0) for 1 hour or until loaf is set in center.
Spoon shrimp sauce over top. Makes 8 servings.
This recipe may be halved for smaller loaf.
Drain salmon, saving liquid.
Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and cracker crumbs; mix lightly.
Add salmon liquid plus enough milk to make 1 cup; add eggs and melted butter.
Mix lightly.
Spoon into greased 2-quart loaf pan or casserole.
Bake in moderate oven (350\u00b0) for 1 hour or until loaf is set in center.
Spoon shrimp sauce over top.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Mix cream cheese, onion, lemon juice and Worcestershire sauce until well mixed.
Spread on platter.
Spread shrimp sauce over cream cheese base.
Crumble shrimp over sauce.
Chill and serve with crackers.
Peel and devein shrimp. Save shells.
Core, peel
Wash shrimp well.
Cover with water; sprinkle with salt and pepper.
Cook for 20 minutes.
Drain shrimp, reserving liquid. Let shrimp cool.
Meanwhile, add 1 can of tomato sauce to juice and remaining ingredients.
Cut up shrimp.
Add into juice. Simmer until ingredients are soft.
Cook 1 cup rice.
Drain dry. Serve with shrimp sauce.
Finely mince the shrimp and set aside, reserving the.<
Mix above items well, except shrimp sauce.
Shape into log and chill.
When serving, pour cocktail sauce on top.
Serve with crackers.
Drain half of juice from asparagus.
Salt to taste; set aside. Combine sour cream and cream of shrimp soup in double boiler. Heat, stirring constantly, until well blended and hot.
Add Worcestershire sauce and salt to taste.
Heat asparagus until hot. To serve, pour shrimp sauce over asparagus.
sparagus, poached egg, and Creamy Shrimp Sauce. Serve immediately. Garnish, if desired
teaks to the blended marinade sauce, coating each steak thoroughly with
Marinate drained shrimp overnight in shrimp sauce.
Top the softened bar of cream cheese with shrimp/sauce mixture.
Serve with crackers.
Combine cream cheese and chili sauce.
Beat with beater.
Add onion and garlic salt.
Add shrimp last.
Form 2 small balls and coat with shrimp sauce.
Chill several hours before serving.
Press shrimp between layers of paper towels to remove excess moisture. Repeat if necessary. Combine shrimp, 1 tablespoon parsley, lemon juice, if desired, and pepper in medium bowl; mix well.
Spread cream cheese in bottom of a 9-inch tart or pie plate or spread into a 9-inch circle on large rimmed serving platter.
Top evenly with shrimp mixture and shrimp sauce. Sprinkle evenly with cheese, red pepper, green onions and remaining 1 tablespoon parsley. Cover and chill until ready to serve. Serve with assorted crackers.
Sauce:Melt margarine in a saucepan
Spread cream cheese on serving plate.
Spread shrimp sauce on cream cheese.
Spread the shrimp evenly in sauce and sprinkle with grated cheese.