o coat all of the shrimp. Or, mix everything in a
Steam shrimp about 1 minute.
Set aside and peel when cool. Don't steam too long because you're gonna use them in the hot sauce later on.
Nobody likes to eat soggy shrimp.
Blend 1 cup of water , olive oil and onion powder in a stew pot.
Bring to boil and lower temperature.
Using steam tray, steam shrimp
1 layer at a time.
When they turn pink, take out and put in bowl with ice.
f handling, leave tails intact.) Steam shrimp just until cooked through. Let
Take out carefully, and add shrimp, all in one layer. Add
Wash shrimp.
In large steamer, layer shrimp and lettuce. Pour beer over top.
Cover and heat to boiling.
Steam shrimp 15 to 20 minutes or until pink.
Drain shrimp, reserving 1/4 cup liquid.
pray with cooking spray). Place shrimp in basket in single layer
Steam shrimp according to directions on Old Bay seasoning. (I substitute about half of the vinegar with water.)
Peel and store in refrigerator until ready to use.
Heat oleo, lemon juice, wine and garlic salt in a skillet; add shrimp and saute until good and hot and liquid is almost gone.
Prepare Rice-A-Roni according to package directions.
Make a nest with the rice.
Put shrimp in the center.
Shell, devein and steam shrimp for 3 to 5 minutes. Mix oil, vinegar, dill, salt and pepper.
Add shrimp.
Marinate in the refrigerator for 2 hours.
Drain shrimp mixture and add other ingredients.
Serve on lettuce leaves.
Steam shrimp until almost cooked (will turn
Steam shrimp until done (about 5 minutes, until they are bright pink).
Cool and peel.
Mix remaining ingredients and blend well.
Pour over shrimp and refrigerate for at least one hour, stirring occasionally.
Mound shrimp on lettuce leaves and pour remaining sauce over.
Serves 4 to 6.
Steam shrimp in water and keep water.
Mix cream cheese, garlic juice and onion juice with shrimp.
Add Tabasco to season. Use water you saved to thin dip.
It will get firmer after refrigerating and may need more liquid.
Refrigerate and garnish with boiled shrimp.
Steam shrimp for 5 minutes until pink.
Stir-fry mushrooms in olive oil, seasoning with Nature's Seasons.
Add green onions to mushrooms.
Combine shrimp (peeled) and cooked rice to mushrooms and onions.
Mix and season to taste.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
Boil or steam shrimp.
Cut into small pieces.
Marinate in juice of lemons at least 2 hours.
Add Worcestershire sauce, grated onion and mayonnaise.
Give some time for flavors to meld.
Steam shrimp in beer.
Melt butter in frying pan; add garlic and half of lemon juice.
Put steamed
shrimp in mixture of butter, garlic and lemon and simmer for 5 minutes.
Transfer to baking dish.
Add remaining lemon juice and bread crumbs.
Bake at 350\u00b0 until brown, then serve with lemon wedges.
Steam shrimp until pink and well cooked. Chill for 30 minutes.
Mix all other ingredients together and chill to allow spices to marinate. Add water as needed for desired consistency.
Can be served on ice or lettuce leaves.
Boil or steam shrimp, then drain off any water.
Mix shrimp with creamed spinach.
Mix in 8 ounces Mozzarella cheese and 4 to 6 ounces sharp cheese.
Salt and pepper to taste.
Slice tomatoes in wedges and place around edges of dish.
Sprinkle top with remaining Mozzarella.
Top with a light sprinkling of Parmesan cheese or fine bread crumbs.
Bake 15 to 20 minutes at 375\u00b0. Place under broiler for 1 minute to brown top lightly.
Steam shrimp. Mix with rice and tomatoes in saucepan.
Warm and serve.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.