tag:blogger.com,1999:blog-2333427933339961602011-11-24T04:28:00.411-08:00Shrimp RecipesDavidnoreply@blogger.comBlogger471100tag:blogger.com,1999:blog-233342793333996160.post-34202165010181760532011-11-24T04:28:00.000-08:002011-11-24T04:28:00.458-08:00

Clean & devein 1 lb shrimp ( enough for 2, 4, etc people)In a wok (on medium to medium high), add: *1 TBS butterWhen melted, add *shrimp *garlic to taste (I like a lot of garlic so I would put in several *cloves chopped finely or put through a garlic press - if you're lazy you can buy jars of minced garlic)Stir quickly till all shrimp has turned pink *Add 1 cup fresh corn (or thawed frozen)Stir

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-65966162702149436332011-11-22T04:25:00.000-08:002011-11-22T04:25:00.329-08:00

2 cups regular-strength chicken broth2 medium-size tart apples (peeled, cored and chopped)1 large onion (chopped)1/2 tsp curry powder1 large red bell pepper (stemmed and seeded)4 cups cold buttermilk1/4 cup lime juice1 1/2 cups cooked corn kernels1/2 cup minced fresh cilantro1/3 lb. tiny cooked shrimpCilantro Sprigs (optional)In a 4- to 5- quart pan over high heat combine broth, apples, onion,

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-71557669700796611672011-11-16T04:23:00.000-08:002011-11-16T04:23:00.586-08:00

1/4 c olive oil 1/2 t oregano1 T garlic, minced or crushed 1 lb peeled and deveined shrimp1 1/3 c medium chopped tomatoes 1/2 t red pepper flakes1/3 c dry white wine 1/2 lbs rigatoni (raw)salt and pepper 1/3 lbs feta cheese, crumbled1/3 c fresh basil (1 1/2 c dry)Preheat oven to 400 F. Set a large pot of water on the stove to boil.In a large bottomed pot, saute the garlic in half the

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-5145978314005432992011-11-12T11:26:00.000-08:002011-11-12T11:26:01.049-08:00

This can be VERY spicy! Spicy Broiled Shrimp Served over Pasta 1 lb medium size Shrimp (I used peeled, some may preferred unpeeled)3 T butter3 T olive oil (best quality you have)3 cloves garlic, minced (more if preferred :)1/2t ground white pepper1/2t red pepper flakes1/4t Cayenne pepper1/4t dried oregano (or 1/2 t fresh minced)1/2 lemon - juice of 1/2C Parmesan cheese5 T

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-75190160703868753242011-11-04T07:49:00.000-07:002011-11-04T07:49:00.230-07:00

2 lbs baby shrimp3 T butter1 C onions, chopped coarsly1 C green pepper, chopped1 C chopped zucchini1 C chopped celery2 cloves garlic, pressed4 large tomatoes,chopped8 oz tomato sauce1/2 tsp pepper2 tsp shredded fresh lemon peel1/16 tsp cloves1 bay leaf1 tsp thyme1 tsp honey3T parsleyIn a large saucepan, sautee onion, green pepper, zucchini, and celery tilltender in butter. Add garlic & tomatoes,

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-87550431283835140172011-11-02T07:45:00.000-07:002011-11-02T07:48:59.604-07:00

Celina da Rocha Azevedovariation of a recipe from The New Orleans Cookbook by Rima & Richard Collin 1 c (2 sticks) margarine 1/2 c vegetable oil 1/2 c chicken broth (canned is fine) 4 t finely minced garlic 5 whole bay leaves, torn into pieces 4 t dried rosemary, crushed 1 t dried sweet basil 1 t greek oregano 1 t dried thyme 1/2 t salt 1/2 t (or more) cayenne pepper 4 t

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-19654002599228082722011-11-02T07:25:00.000-07:002011-11-02T07:49:13.455-07:00

This is my adaptation of what I think was a Paul Proudohme(spelling?) recipe.Cajun Shrimp(2 servings)1 lb. shrimp(3-4 inch w/out heads)1/4 tsp. cayenne1 tsp. black pepper1/2 tsp. salt1/2 tsp. red chile pepper flakes1/2 tsp. thyme1/2 tsp. rosemary1/8 tsp. oregano3 Tbsp. butter1 1/2 tsp. garlic, minced1 tsp. worcestershire sauce1/2 cup beer(room temperature)Shell, de-vein, and rinse shrimp. Grind

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-79606141100175563782009-10-15T13:14:00.000-07:002010-06-05T13:19:40.153-07:00

1/2 cup Major Grey's chutney2/3 cup fresh lime juice1/2 cup vegetable oil1 teaspoon cayenneForce chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste.Dressing may be made 1 day ahead and chilled, covered.Bring dressing to room temperature before using.Tandoori marinade: 1 tablespoon paprika 2 teaspoons ground cumin2 teaspoons ground coriander seeds

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-22621943750333569162009-10-05T13:00:00.000-07:002010-06-05T13:09:13.888-07:00

2 medium eggplants, cut in half lengthwise 1 Tbs. olive oil 2 cloves garlic, minced 1 lb. canned peeled tomatoes, coarsely chopped2 tsp. chives or scallions, chopped 1/4 cup black olives, pitted and halved 1 lb. cooked shrimp , thawed and drained 1 cup seasoned breadcrumbs 2 ounces Swiss cheese, grated Preheat oven to 350°F.Scoop out eggplant meat leaving a 1/2 inch thick shell.Set shells

Davidnoreply@blogger.com1tag:blogger.com,1999:blog-233342793333996160.post-65914521963621936482009-07-21T09:50:00.001-07:002011-11-02T11:35:30.652-07:00

This dish hails from Asian soil, its simple, easy to prepare, delicious and with very little cooking talent required! The ingredients are very easy to fine and prepare. For beginners in cooking this dish is so simple you can do it with your eyes closed. Thing's you'll need: -1/4 cup cooking oil-2 tsps ginger sliced-3 tbsp tomato catsup-1 tbsp white wine-1/2-1 tsp sugar-1/4-1 tsp hot chili

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-82658692839501640192009-07-21T07:37:00.001-07:002011-11-04T04:27:59.373-07:00

Ingredients: 150g raw shrimp, unshelled 1 medium size onion 150g of beef ½ cup of peas Spring onions 2 eggs 1 teaspoon of salt Pepper (shred) Groundnut oil Seasoning (1 knorr chicken cube, curry and thyme) 2 teaspoons of water 1 teaspoon cornstarch Method: Remove the shell and rinse the shrimp properly, cut into small pieces, season with half a cube of knorr chicken, salt,

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-59866364785998012742009-01-18T14:04:00.000-08:002011-11-02T11:36:27.829-07:00

Butterfly shrimp is a simple appetizer where a shrimp is cut down the middle, flattened out, and cooked to make it easy to eat. However, the recipe is going to add a couple twists. In this recipe, we're going to keep the shell on and on top put a mixture or fish roe and mayonnaise and cheese and bake it. It will open your eyes to how many different kinds of recipes exists for one type of food.The

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-39076657243669792362007-03-03T03:40:00.000-08:002007-03-03T04:36:21.130-08:00

Ingredients: * 8 cups cooked white rice – cooled (cooking instructions below) * ¾ – 1 pound shrimps - raw, peeled and deveined (see marinade below) * ½ medium onion – sliced * 6 garlic cloves, smashed, peeled and chopped * 8 TBSPs. olive or vegetable oil - divided * 4 bunches green onions – chopped * 4 – 6 TBSPs. teriyaki sauce * 4 eggs – lightly scrambled and cooked

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-65773664991181701452007-03-03T03:10:00.000-08:002007-03-03T03:16:42.462-08:00

Ingredients:Shrimps: * ¾ - 1 pound shrimps – raw, peeled, deveinedMarinate: * 1 TBSP. rice vinegar * 1 tsp. kosher salt * ¼ tsp. black pepper * 1 TBSP. cornstarch * 2 tsps. sesame oilVegetables: * 1 ½ pounds green beans – trimmed and blanched * ½ large onion – sliced * 3 bunches green onions – chopped * 6 garlic cloves – smashed, peeled and chopped * 8 dried hot

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-91957170358372570092007-03-01T02:59:00.000-08:002007-03-03T03:09:07.403-08:00

I cooked these shrimps with their shells on, after being marinated for an hour with the “fiery garlic and rosemary marinade.” The shells sealed in all that goodness and flavors that make me want to nibble even the shells, to savor the flavorful sauce.Of course, to properly enjoy this dish… you’ve got to have a big bowl of Jasmine or basmati rice. Be prepared to get dirty, because you’ll be using

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-32275878549743673852007-02-23T02:52:00.000-08:002007-03-03T02:59:00.123-08:00

Most of the ingredients used for this recipe should be readily available at any Asian or Thai stores. Also check your local super markets, and that includes Super Wal- Mart, as most of them carry Asian or International ingredients. As for the Pad Thai Sauce, it is OK to omit this, though there will be a slight different in taste. (I’ve made another version of this dish for my son, without the Pad

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-37337305337639263652007-02-15T03:12:00.000-08:002007-02-15T03:17:02.038-08:00

2 cups cooked shrimp, halved lengthwise and chilled1 cup thinly sliced celery1 tablespoon finely minced onion1 tablespoon fresh lemon juice1/2 cup mayonnaisesalt and pepper to tasteromaine lettuce or mixed greensthinly sliced tomatoesa few slices freshly cooked bacon, crumbled, optional Combine shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Arrange lettuce

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-82545294626370497692007-02-15T02:57:00.000-08:002007-02-15T03:16:21.297-08:00

2 cups cooked peeled shrimp1/2 cup celery, diced1 teaspoon onion, finely chopped1/3 cup mayonnaise1/4 cup chili sauce3 tablespoons lemon juice3 hard-cooked eggslettuce or mixed greensPreparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-91769728933894339562007-02-12T03:03:00.000-08:002007-02-15T03:06:44.450-08:00

A tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings.1 1/2 cup cooked rice, cooled1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped1/2 cup diced celery3 green onions, thinly sliced2 tablespoons finely chopped red bell pepper1 cup fresh or frozen green peas, cooked until just tender1/2 teaspoon salt1/4 teaspoon black pepper1/2 teaspoon celery seed1/2 to 3/4 cup

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-9677404728870503232007-02-10T03:07:00.000-08:002007-02-15T03:12:28.406-08:00

Salad made with angel hair pasta, shrimp, bell peppers, and more.14 ounces angel hair pasta1 bunch green onions, sliced (4 to 8)1 (about 4 ounces) can sliced black olives1 red bell pepper, chopped1 yellow bell pepper, chopped 1/2 green bell pepper, chopped1 pound cooked and peeled shrimp2 chicken breast halves, grilled and coarsely choppedDressing:3/4 teaspoon dried leaf oregano1/4 teaspoon

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-6327871501772682682007-02-08T03:27:00.000-08:002007-02-15T03:31:52.058-08:00

2 cups cooked peeled shrimp1/2 cup celery, diced1 teaspoon onion, finely chopped1/3 cup mayonnaise1/4 cup chili sauce3 tablespoons lemon juice3 hard-cooked eggslettuce or mixed greensPreparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-50663196166025076272007-02-08T01:11:00.000-08:002007-02-15T04:30:24.880-08:00

These shrimp burgers are made with canned shrimp, cheese, mayonnaise, and chopped green pepper and onion. 4 hamburger buns, split and lightly buttered1 cup mayonnaise3 tablespoons chopped green pepper1 tablespoon chopped onion1-2 tablespoon Worcestershire sauce1-2 teaspoon dry mustard2-4 tablespoon lemon juice4 ounces shredded mild Cheddar cheese2 cans shrimp, drained & rinsed, (4 1/2 ounce each)

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-45277115800866937812007-02-02T03:17:00.000-08:002007-02-15T03:26:36.775-08:00

1 pound shrimp, cooked 1 cup chopped green onions 2 tablespoons olive oil 3 cloves garlic -- minced 2 cups water 1/2-1 teaspoon Tabasco sauce 2-4 teaspoons chicken bouillon 1 teaspoon red pepper 1 cup rice 2-3 tomatoes - chopped 1 bell pepper - chopped In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. Cook rice in water with bouillon, hot sauce, and red

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-67951278423298146732007-01-28T04:10:00.000-08:002007-02-15T04:12:58.572-08:00

2 pounds shrimp, shelled and deveined1 medium green pepper, cut into thin strips1 bottle ( 8 oz.) Italian style salad dressing 2 TBL. lemon juice1 teaspoon Worcestershire sauce 1/4 teaspoon crushed garlic lettuce cups (optional) or mixed greenstomato wedges Preparation: Bring 4 cups water to a boil. Add shrimp, bring back to boiling; boil, covered, 3 minutes.Drain shrimp; let cool. Toss cooled

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-61291918975730226872007-01-25T03:32:00.000-08:002007-02-15T03:48:53.369-08:00

Serve this grilled shrimp salad on a bed of mixed greens. Scroll down to see more shrimp recipes.2 large firm mangoes, peeled & shredded3-4 tablespoons thinly sliced green onions1/2 cup lime juice2-3 tablespoons fish sauce, or use soy sauce if necessary1-2 teaspoon sugar 1 small clove garlic, minced1 small hot chili, such as serrano, seeded, minced1 pound shrimp, (25 to 30 per pound)2 cups

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-75833348451523397962007-01-15T06:15:00.000-08:002007-01-15T06:21:06.581-08:00

This is a refreshing recipe for a shrimp appetizer or a summer salad. Marinate for the full 48 hours for the best taste.7 cups water3 lbs unpeeled large raw shrimp2 small red onions, sliced1 yellow bell pepper1 cup vegetable oil1 cup red wine vinegar3 tablespoons sugar1-2 tablespoon grated lemon rind3 tablespoons fresh lemon juice1 tablespoon white wine worcestershire sauce1 tablespoon hot

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-75708421537676983262007-01-15T06:11:00.000-08:002007-01-15T06:15:49.387-08:00

1 to 2 sticks butter2 to 3 pounds shrimp, peeled and cleaned1 to 2 cloves garlic1 cup parboiled rice, cooked1/2cup celery1/2 cup onionMelt butter, add shrimp, garlic, celery, onion and cook until all are done. Mix in cooked rice. Add salt and pepper to taste. May use garlic powder, if you want stronger garlic flavor.

Davidnoreply@blogger.com1tag:blogger.com,1999:blog-233342793333996160.post-43528200864770352512007-01-15T06:03:00.000-08:002007-01-15T06:09:56.123-08:00

2 lbs. fresh shrimp, peeled and deveined (may use frozen shrimp, thawed)2 Tbsp. chopped fresh basil (or 2 tsp. dried)1/2 tsp. salt1/4 tsp. cayenne pepper3 cloves garlic, minced (or ½ tsp. garlic powder)1/3 cup olive oil1/4 cup tomato sauce2 Tbsp. red wine vinegar1. Place shrimp in a large bowl and sprinkle with basil, salt and cayenne pepper; toss well.2. In another large bowl, combine garlic,

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-18723677744162851072007-01-12T04:23:00.000-08:002007-02-15T04:26:53.284-08:00

1/2 cup butter1/2 cup olive oil1 tablespoon soy saucejuice of 1 lemon 2 bay leaves1 tablespoon black pepper3/4 teaspoon cayenne pepper1/2 teaspoon paprika1/8 teaspoon rosemary1/8 teaspoon thyme1/8 teaspoon oregano2 pounds unpeeled large shrimp1 1/2 teaspoons saltPreparation: Combine all ingredients except shrimp and salt in a baking dish approximately 11 x 7-inches. Microwave on high (100%) for 2

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-3095231997848172702007-01-08T04:38:00.000-08:002007-02-15T04:42:15.741-08:00

This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.Preparation: In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes. Add the parsley, lemon juice, and

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-34322529436945058422007-01-06T20:45:00.000-08:002007-02-15T04:47:41.907-08:00

Shrimp with olives and green onion, baked with bread crumbs.In a medium saucepan, melt butter over low heat. Add flour, stirring until smooth and well blended. Stir in paprika, pepper, dry mustard and green onion. Gradually stir in milk. Continue to cook, stirring constantly, until thickened.Add shrimp, olives, white wine and a little salt, to taste. Transfer to a lightly buttered shallow 1-quart

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-91900088866245352512006-12-24T21:34:00.000-08:002007-02-15T04:36:28.717-08:00

Shrimp with butter, garlic and green onions.1 pound butter3 bunches scallions, chopped12 medium cloves garlic, chopped1/2 cup chopped parsley2 teaspoons salt1/2 teaspoon pepper1 1/2 cups dry sherry1 1/2 pounds medium to large shrimp, peeled and deveined2 sweet red bell peppers, cut in thin stickschopped parsley, for garnish

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-39941697591669342342006-12-24T04:37:00.000-08:002007-02-15T04:38:40.046-08:00

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 butter1 1/2 pounds shrimp, shelled and deveined2 tablespoons lemon juice2 tablespoons chopped parsley

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-29501443910907784442006-12-21T04:30:00.000-08:002007-02-15T04:43:15.054-08:00

Pasta with shrimp and garlic.1/2 lb angel hair pasta2 TB butter2 TB olive oil2 garlic cloves, minced12 med shrimp - cleanedpinch saltpinch pepper1 1/2 TB parsley1/6 cup Parmesan cheeseCook 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

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-75488497845711935602006-12-09T01:55:00.000-08:002006-12-09T01:59:24.052-08:00

1/2 pound raw shrimp, shelled and deveined, finely chopped3 tablespoons chopped water chestnuts1 teaspoon minced ginger root1 tablespoon slightly beaten egg1 teaspoon cornstarch2 teaspoons soy sauceBread 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

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-43149211542071353932006-12-09T01:17:00.000-08:002006-12-09T01:29:57.648-08:00

2 eggs3/4 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

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-46219971982955700322006-12-02T08:51:00.000-08:002007-02-15T04:44:16.978-08:00

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

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-24673702666231730522006-12-02T05:04:00.000-08:002006-12-09T05:07:34.255-08:00

1-1/2 lb Cleaned shrimp1-1/2 cups Chicken Bouillon1/2 cup Red Vinegar1 Sliced Onion2 tsp Dry Mustard1 tsp Hot Sauce1/2 tsp ThymeCombine 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.

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-53611879245234220312006-11-29T08:34:00.000-08:002007-02-15T04:43:57.224-08:00

1 lb shrimp - peeled and divined3/4 cup flour1 egg1/2 Tbsp baking powder1/2 cup beer1/4 cup flour1 1/2 cups dried grated coconut1 Tbsp salt1/2 Tbsp ground black pepper1/2 Tbsp cayenne (or ground chilies)1/2 Tbsp paprika1 Tbsp garlic powder1/2 tsp dried thyme1/2 tsp oreganoDip shrimp individually into the batter and then roll in the coating.Deep-fry. Allow to drain on paper towel.Serve with

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-39883569155752445722006-11-28T08:13:00.000-08:002006-12-09T08:22:05.154-08:00

2 cups of cooked, peeled, and ready to eat shrimp1 clove garlic crushed1 tablespoon deseeded and chopped chili1 tablespoon olive oilJuice of one lemonFresh chopped parsley to garnishSalt and pepper to tasteWhole wheat spaghetti for fourCook and drain the spaghetti according to package instructions and set aside.Heat the olive oil in a non stick pan and add the garlic and chili, stir over low heat

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-55729890107963414632006-11-25T06:15:00.000-08:002007-02-15T04:18:16.834-08:00

3 tablespoons butter1 pound medium shrimp, peeled and deveined4 green onions, finely chopped (include tops)1 bell pepper, seeded and finely chopped1 small hot or mild chili pepper, seeded and finely chopped2 cups mashed potatoes2 eggs, beaten salt and pepper, to taste1 cup fine dry bread crumbsvegetable oil, for deep fryingPreparation: Melt butter in skillet over medium heat; add the shrimp and

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-82655109707129329512006-11-24T06:10:00.000-08:002007-02-15T04:19:28.812-08:00

2 egg yolks 1/2 cup milk 1 1/2 cups sifted flour 1 tablespoon baking powder 3/4 teaspoon salt 1/4 teaspoon ground white pepper 2 teaspoon Worcestershire sauce 1 tablespoon Dijon mustard 1/4 teaspoon paprika 2 tablespoon chopped parsley 1/2 cup fresh white bread crumbs 2 tablespoon finely minced onion (cooked) 2 tablespoon finely minced green pepper (cooked) 1 cup cooked, chopped shrimp (cooled)

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-1050235552689848922006-11-23T08:40:00.000-08:002006-12-09T08:44:13.741-08:00

1 32oz. can V-8 juice1 cans beer3 to 6 jalapeño peppers (you can substitute habaneras)1 large onion chopped1 tsp. salt2 cloves garlic, chopped3 lbs. shrimp, peeled and divinedPlace all ingredients, except shrimp, in a large pot and bring to a boil. Add shrimp and remove from heat. Let stand about 20 minutes. Drain and chill shrimp.

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-36034830564459402632006-11-22T06:06:00.000-08:002006-12-09T06:08:17.684-08:00

2 cups water 1 cup long grain white rice 1 Tbs. olive oil 1 onion, chopped 3 cloves garlic, minced 1 lb. canned crushed tomatoes 1 tsp. dried oregano 1/2 tsp. marjoram 3-3/4 cups chicken stock 3/4 cup dry white wine 1 lb. medium shrimp , peeled and deveined 1 cup frozen corn, thawed 1/2 green bell pepper, seeded and chopped 1/4 cup sun dried tomatoes, chopped 1 jalapeño pepper, seeded and minced

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-16317107255888570182006-11-19T08:46:00.000-08:002011-11-02T11:35:19.877-07:00

1-1/2 lbs. canned crushed tomatoes 1 lb. zucchini, chopped 4 cups vegetable stock, hot 2 Tbs. unsalted butter 3 Tbs. all purpose flour 3/4 tsp. pepper 3/4 tsp. nutmeg 1/2 tsp. sugar 1 Tbs. parsley, chopped 1-1/2 lbs. medium shrimp, peeled and divined, thawed if frozen 1 cup seasoned croutons Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan.Bring to a boil over

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-70159510907898582632006-11-08T21:37:00.000-08:002006-12-09T05:08:06.918-08:00

True shrimp are small, swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water.Shrimp preparationTo deshell the shrimp, first hold onto the tail while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. The "vein" is then removed by making a

Davidnoreply@blogger.com0tag:blogger.com,1999:blog-233342793333996160.post-62031941364181750382006-03-12T04:39:00.000-08:002011-11-02T11:33:57.753-07:00

I’m thinking back to the shrimp boat scenes in the movie "Forrest Gump" and I seem to remember a few shots of the shrimp haul by his boat where this huge netfull of shrimp is dumped on board. How easy it seemed: Drag a net for a while along the bottom and pull up a few thousand pounds of ready to eat crustaceans. Sadly, in reality this is not the case.Most shrimp fishing is done using an otter

Davidnoreply@blogger.com0