>Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe
oss the shrimp with 1
s melted.
Serve with White Wine Sauce and sprinkle with parsley
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
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.
olden.
Meanwhile, for the white chocolate sauce, heat cream in a
White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
Cover and store in refrigerator for up to 1 week.
Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
Top with 1/2 cup of chicken.
Add 2 tablespoons of White BBQ sauce.
Add 2 pickle slices.
Place bun top on top.
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 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.
In a sauce pan on medium heat, heat
In a large saucepan, pour in olive oil just to cover bottom of pan.
Add garlic to cold oil; bring heat up slowly just until tender, then add the juices from the white clam sauce, minced clams and whole baby clams.
Bring to slow boil.
Add about 2 to 3 tablespoons of parsley to juices.
Just before you serve, add all clams to the sauce; heat about 5 minutes.
Serve over cooked linguini noodles.
Serves 4 people.
Wash out skillet.
Tarragon White Wine Sauce:.
In same skillet
thick roux. After the white sauce gets thick add your peas
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
ome of this for the sauce recipe.
Add 1/4 cup
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. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
Finely mince the shrimp and set aside, reserving the.<
In large skillet, heat olive oil until hot.
Add shrimp and saute until shrimp turn opaque.
Don't overcook.
Add white clam sauce, oregano and lemon juice.
Sprinkle bread crumbs over shrimp. Cook over high heat, basting shrimp with sauce until sauce is slightly thickened, about one minute.
Serve over steamed rice.
In a blender or food processor, add all the ingredients.
Blend until smooth.
Store in a glass jar with lid.
Chill for a hour or overnight before serving.
Keep in refrigerator up to 2 weeks.
NOTE: If you want it to be alittle more of a hotter taste, add alittle more Tabasco sauce and another dash of white pepper.