o a boil.
Add shrimp and cook 3-5 minutes
Peel and devein shrimp, retaining tails, if desired; set
Shrimp -- Bring a medium pot of
ith vegetable oil, and spread shrimp out in a single layer
set aside.
Season the shrimp with salt and hot pepper
Prepare your shrimp - peeled, deveined, tails off, rinse
br>Coarsely chop rest of shrimp. Mix with the next six
Mix olive oil, wine, lemon juice, salt, pepper, cayenne and garlic in a bowl. Add shrimp and toss to coat. Marinate in the fridge for an hour, two hours at the most. If you leave it longer, the lemon juice will start to \"cook\" the shrimp.
Heat barbeque to medium heat. Cook shrimp until just cooked through, about 3 minutes on each side.
Sprinkle shrimp with parsly and garnish with lemon wedges.
Cook pasta as directed on packaging & do not rinse.
Meanwhile toss shrimp with cornstarch in large bowl & let stand 10mins.
Place veggies in strainer; rinse under hot water 30 sec. or until thawed. Drain.
Heat oil in large nonstick skillet & add shrimp and ginger; stir fry 8 mins or until shrimp turns pink.
Add vegetables, dressing & hoisin sauce; cook 2 mins to heat through, stirring frequently.
Add drained pasta and shrimp mixture to mixing bowl & mix lightly.
Comvine all ingredients except shrimp, and stir with a whisk.
Skewer shrimp (if you are using wooden skewers, be sure you have soaked them in water for about 30 minutes.)
Brush one side of shrimp with mixture, and grill for 2 minutes.
Turn shrimp, brush other side with glaze and cook another 2 minutes or until done.
ver medium-high heat. Add shrimp; saute until firm and opaque
In a Dutch oven, heat oil over medium heat and saute sausage slices until brown on both sides.
Remove sausage and keep warm.
Add onion, green pepper and celery; cook until tender.
Add garlic, broth, tomatoes, corn, sugar and cayenne pepper; bring to a boil.
Reduce heat; cover and simmer for 10 to 12 minutes.
Add shrimp and sausage; simmer, covered, until shrimp are opaque and pink, 3 to 5 minutes.
Roll prepared shrimp in the bread crumbs and pan fry about 4 minutes on all sides till lightly browned. (I use a half and half mixture of peanut oil and olive oil for frying)
Put half of the sauce into the bottom of a casserole dish, top with the shrimp, mozzarella, salt, pepper and parmesan.
Cover with foil and place in a 350* oven for about 20 minutes or until heated through.
Garnish with the parsley and additional parmesan if desired.
Saute shrimp in butter for 3 to 5 minutes over low heat.
Stir and turn.
Add soups and blend well.
Stir in sour cream and curry powder.
Continue stirring until very hot.
Serve over rice or spoon into hot patty shells.
Peel and devein shrimp (if necessary); cut in half.
Combine well with remaining ingredients.
Chill mixture for 1 hour.
Yum! Enjoy!
In a food processor, add shrimp and chop fine.
Add onion, cream cheese, mild cheddar and melted butter. Blend well.
Place mixture in a bowl and refrigerate.
Serve with chips and/or assorted vegetables.
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Rinse under cold water and drain.
In a large bowl combine shrimp, tomato, green pepper, mayonnaise and salt and pepper to taste. Mix well. Add pasta and toss to coat. Chill for approximately one hour and serve.
Place shrimp in a food processor and pulse until finely minced.
Transfer shrimp to a bowl and add eggs and other ingredients. Mix well and chill.
Serve as a sandwich or with crackers.
In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup water; set aside.
In a large saucepan, combine broth and remaining 1 cup water. Bring to a simmer; add noodles. Cook uncovered for 15 minutes.
Add broccoli and carrot; simmer 3-4 minutes longer or until noodles are tender.
Drizzle beaten egg into hot soup, stirring constantly. Stir in cornstarch mixture and add to the pan then bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Add shrimp and heat through.
o the pot add the shrimp, crab and okra; simmer another