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In 12-inch skillet cook onion and bell pepper in hot oil over medium heat until tender, stirring frequently. Stir in shrimp and garlic. Cook and stir 3 to 4 minutes or until shrimp turn opaque.
Stir hot rice, peas, and lemon juice into shrimp mixture.
Source: A friend Jessica
By Raymonde G. from North Bay, Ontario
Mix all the ingredients for the marinade and add the shrimp. Marinate for 2 hours. Drain and saute over medium high heat until just done. You can use them hot, warm, or chilled.
Mix all the sauce ingredients and chill.
To assemble: warm the flour tortillas in a slow oven just until soft easy to fold. On each tortilla place lettuce and herbs, then shrimp. Roll each one up. Serve with the dipping sauce and either dip each wrap, or drizzle the sauce on with a spoon.
If you have Thai Basil, it is very good along with the cilantro and mint. The combination of the dark lettuce and the green herbs is very pretty with the shrimp. You can substitute lemon juice and zest for the lemon grass in the marinade, and a couple of tsp of lemon zest for the lemon grass in the sauce. It is easy to customize the heat of the sauce by using different kinds of chilies. I like using red and green.
By Free2B from North Royalton, OH
This is made from scratch and perfect for any get together or party.
In a heavy pot with a lid, combine the celery, bay leaves, peppercorns and salt. Add 2 cups water. Bring to a boil. Lower heat and simmer 5 minutes. Add the shrimp; re-cover pot and bring back to a boil. Lower heat and simmer 3 minutes or until pink. Remove from heat and uncover. Let shrimp cool in the stock.
When cool enough to handle peel shrimp, returning to the stock until ready to pickle the shrimp.
In a large bowl, place a layer of boiled shrimp. On top place 4 bay leaves and one fourth of the onion slices. Continue doing this, layer upon layer until all shrimp are used.
Mix remaining ingredients and pour over the shrimp. Cover bowl and set aside, stirring occasionally.
After 12 hours, taste shrimp and adjust seasoning. If too tart add more sugar.
Serve arranged on a serving platter or bowl.
|Time:||13 Hours Preparation Time|
30 Minutes Cooking Time
By Jim from Kansas City, KS
My friend, who cooked this tonight, is very good at cooking high protein meals that are good for you.
Here's a great shrimp dish I make quite often. The original recipe came out of an old Weight Watcher cookbook, but as always (something I learned from my Grandma) I usually throw in a few extras to make it taste better and substitute some ingredients, but it's still healthy cooking.
This dip is perfect to serve with crackers, veggies, or even toasted bread pieces.
Pour into a buttered 8x8 inch baking dish. Top with buttered toast cubes. Bake at 350 degrees F for 45 minutes.
Shrimp lovers will love this recipe. I love the veggies and the almonds, too!
Great shrimp recipe! I love the slivered almonds and olives in this.
In a saucepan, over high heat, combine vegetable juice, onion and lemon juice. Heat to boiling, reduce heat to low and cover. Simmer 5 minutes. Add shrimp and cover.
I've cooked fresh shrimp, chilled them, eliminated the chopped shrimp in the recipe, and used the dip for dipping the shrimp to eat. Very good!
Soak gelatin in the 1/4 cup cold water. Heat soup and water to boil. Add gelatin and cream cheese; stir until dissolved. Cool. Add Miracle Whip and other ingredients.
In a small bowl, combine the coarse salt, peppercorns, and sugar and set aside. In another small bowl, combine the garlic, ginger, scallions and the chopped chilies.
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I have a few cans of shrimp bisque. Other than using them as the directions suggest would anyone out there have any other recipe suggestions? Thank you.
Shrimp Pasta Sauce
1 can shrimp bisque
1 can tomato soup/or 1 soup can of spaghetti sauce
1 cup canned/ frozen and thawed small shrimp
old Bay Seafood seasoning or garlic powder
cooked pasta (linguine works well)
Cook the pasta. while waiting for the water to boil, mix the sauce.
Blend the canned soups thoroughly in a bowl.
Season to taste with your choice of seasoning.(using spaghetti sauce, probably don't need to season)
Fold in shrimp.
Heat in saucepan on stove, or in microwave until warm but not boiling.
Serve sauce over pasta.
3 -4 packages shrimp flavored ramen noodles
1 can shrimp bisque
milk to thin soup to consistency you like
cook packages of noodles in pan on stove with one flavor paket in the water. bring to boil, cover and let sit for 5 minutes. drain if needed.
Heat the soup with enough milk to thin to a consistency you like, using one or both of the other flavor packets. Warm but do not boil.
Pour sauce over noodles, and toss to coat well.
Both pasta meals go well with garlic bread and a salad. Both serve my family of 3 adults, 1 teenager with no leftovers.
Shrimp cakes are a great alternative to crab cakes. These are a crispy and delicious appetizer. This page has recipes for shrimp cakes.
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Pesto is a classic Italian flavor combination, with basil, parmesan and pinenuts. It's perfect to flavor a simple shrimp pasta for a light summer dinner.
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You don't have to travel to the South to enjoy a flavorful Cajun meal. This Cajun shrimp linguine is easy to make and full of flavor. This is a guide about cajun shrimp linguine.
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