Shrimp with Garlic and Butter

Shrimp with butter, garlic and green onions.

• 1 pound butter
• 3 bunches scallions, chopped
• 12 medium cloves garlic, chopped
• 1/2 cup chopped parsley
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups dry sherry
• 1 1/2 pounds medium to large shrimp, peeled and deveined
• 2 sweet red bell peppers, cut in thin sticks
• chopped parsley, for garnish

Shrimp with Parsley and Lemon

An easy shrimp recipe with parsley and butter.

Melt butter in a large skillet; add shrimp. Simmer slowly until shrimp is tender and pink. Sprinkle lemon juice and parsley over shrimp; toss lightly.

• 4 tablespoons butter
• 1 1/2 pounds shrimp, shelled and deveined
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley

Shrimp With Pasta

Pasta with shrimp and garlic.

• 1/2 lb angel hair pasta
• 2 TB butter
• 2 TB olive oil
• 2 garlic cloves, minced
• 12 med shrimp - cleaned
• pinch salt
• pinch pepper
• 1 1/2 TB parsley
• 1/6 cup Parmesan cheese

Cook spaghetti per package directions. Meanwhile, heat butter and olive oil over medium heat. Add garlic, cook until golden. Discard garlic. In garlic oil, add shrimp, salt, pepper, 1 TB parsley. Cook over medium heat until shrimp turn pink. Remove saucepan from heat. Toss with drained spaghetti, Parmesan and remaining parsley. Serve immediately with garlic cheese bread. Serves 2. Original recipe by Tonya.

Shrimp Pockets

• 1/2 pound raw shrimp, shelled and deveined, finely chopped
• 3 tablespoons chopped water chestnuts
• 1 teaspoon minced ginger root
• 1 tablespoon slightly beaten egg
• 1 teaspoon cornstarch
• 2 teaspoons soy sauce
• Bread or pita pockets (sliced)

Cut the crusts off the slices of bread and let them dry a little before using.

Finely chop the shrimp, water chestnuts, and ginger, then add the soy sauce, egg, and cornstarch.

Spread the mixture on the bread or in the pitas, and place on the Franklin's sandwich side.

Cook until the bread is toasted and the shrimp mixture inside is warm.

Shrimp Louis

• 2 eggs
• 3/4 lb. packaged salad
• 1 lb. cooked shrimp , thawed and drained
• 1-1/4 cups Thousand Island dressing
• 1/4 cup chives, chopped

Place eggs in a saucepan with water to cover.Bring to a boil over high heat.

Reduce heat to medium low and cook 10 minutes.

Transfer eggs to a bowl of cold water to cool.

Arrange lettuce on serving plates.

Divide shrimp equally on plates.

Spoon dressing over shrimp.

Shell and slice egg and arrange around shrimp.

Sprinkle with chives.

Two-pepper shrimp

• 1 pound uncooked large shrimp , peeled, divined
• 4 tablespoons dry white wine
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon dried crush red pepper
• 8 tablespoons rice vinegar
• 2 cups plus 2 tablespoons cold water
• 5 cups shredded romaine lettuce
• 8 radishes, trimmed, thinly sliced
• 1/2 cup bottled clam juice
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 4 teaspoons vegetable oil
• 1 pound onions, thinly sliced
• 1/2 cup drained canned diced tomatoes
• 1 garlic cloves, minced
• 2 tablespoons chopped fresh parsley

Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl.
Cover and chill 30 minutes.
Drain, reserving marinade.
Pour 7 tablespoons rice vinegar into another large bowl.
Add 2 cups cold water to bowl.
Add shredded lettuce and radishes.
Let stand 5 minutes.
Drain.
Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend.
Add cornstarch, salt and sugar; whisk until cornstarch dissolves.
Whisk in reserved shrimp marinade.
Set aside.
Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat.
Add shrimp and sauté until just cooked through, about 2 minutes.
Using slotted spoon, transfer shrimp to plate.
Heat remaining 2 teaspoons oil in same skillet over medium-high heat.
Add onions and sauté until beginning to soften, about 4 minutes.
Add remaining 2 tablespoons water and stir 1 minute.
Add tomatoes and garlic and stir 30 seconds.
Re-whisk clam juice mixture to blend.
Add to skillet and boil until sauce thickens, about 1 minute.
Add shrimp and parsley and toss to coat.
Season to taste with salt and pepper.
Remove from heat.
Divide lettuce and radishes among 4 plates.
Spoon shrimp mixture and sauce over and serve.4 servings

Spicy shrimp

• 1-1/2 lb Cleaned shrimp
• 1-1/2 cups Chicken Bouillon
• 1/2 cup Red Vinegar
• 1 Sliced Onion
• 2 tsp Dry Mustard
• 1 tsp Hot Sauce
• 1/2 tsp Thyme

Combine all ingredients in a saucepan.
Bring to a boil; reduce heat and simmer till shrimp turns pink.
Remove and allow to cool, then chill.
Drain off liquids.
Serve with lemon slices and parsley.