Stuffed Shrimp with Scampi Sauce:
Preheat oven
Heat half of the oil in a medium saucepan on high heat. Add onion; cook 3 mins, until soft. Stir in curry paste; cook 2 mins, until fragrant. Reduce heat to low. Stir in coconut milk, beans and 1/2 cup water. Simmer, stirring occasionally, 5 mins.
Meanwhile, heat remaining oil in a large skillet on high heat. Cook shrimp 2 mins each side, until shrimp turn pink.
Ladle beans and curry sauce into serving bowls. Top with shrimp. Sprinkle with cilantro and serve with steamed rice.
-10 minutes.
Add shrimp, simmer, stirring for 3-5
he shrimp, place sesame oil in medium saucepan and top up with
Heat a grill pan on medium-high or preheat the grill to medium.
Mix oil, soy sauce, chili sauce, lemon juice and garlic in a large bowl. Add shrimp and calamari; toss to coat well.
Grill seafood 3-5 mins, until it changes color and is tender. Serve with rice and salad.
Preheat oven to 350\u00b0F.
Melt butter in a saucepan; add flour, blending well.
Add milk gradually and cook until thickened.
Add half of cheese and seasoning; cook until cheese is melted, stirring constantly.
Clean the shrimp and break them in half.
Mix with rice and sauce.
Place in buttered baking dish, sprinkle with crumbs and cover with remaining cheese.
Bake for 15 minutes or until crumbs are browned and cheese is melted.
Combine shrimp, garlic, sambal, peanut oil and chopped cilantro in a medium bowl. Season.
Place noodles in a medium heatproof bowl and cover with boiling water. Let stand until tender then drain.
Meanwhile, heat sesame oil in a wok. Stir-fry shrimp mixture until just pink. Add onions, cabbage, fish sauce, oyster sauce, sugar and noodles. Stir-fry until cabbage wilts.
Serve stir-fry topped with chili and fresh cilantro leaves.
Heat oil in a wok on high. Stir-fry pineapple, celery, red pepper, carrot and white parts of onion 1-2 mins.
For the sauce, combine pineapple juice, sauces and sambal oelek. Pour into wok with vegetables and bring to a boil. Add shrimp and stir-fry 1-2 mins, until sauce thickens slightly. Accompany with rice and sprinkle with green parts of onion to serve.
In Dutch oven, heat butter; add onion, mushrooms, green pepper, rice, nutmeg, salt and pepper and cook, stirring, until rice is brown.
Add wine and simmer 5 minutes.
Add hot water, parsley, thyme and bay leaf; cover and cook 10 minutes, depending on size of shrimp.
Remove bay leaf and serve immediately.
ggs lightly into shrimp and vegetables.
Stir rice, oyster sauce, soy
ucepan, combine the corn cobs with the onion, garlic and
nd set aside.
Marinate shrimp, scallops in wine for 10
medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch,
ven to 350.
Toss shrimp with 1 T. oil, paprika and
arinade to blend.
Add shrimp and toss to coat.
small bowl, season the shrimp with the Essence and a pinch
ender but not brown. Transfer with slotted spoon to paper towels
If needed, remove shrimp tails/shells. In skillet, coat bottom with a little
ish, mix shrimp and chili paste mixture; cover with plastic wrap and
Spray a 9\"x13\" casserole with non-stick cooking spray.