Shrimp Antipasto

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 lbs medium shrimp, cooked, peeled and deveined (thawed if frozen)
• 1 (12 ounce) jar marinated mushrooms
• 1 (12 ounce) jar quartered marinated artichoke hearts
• 1 (12 ounce) jar marinated roasted red peppers, strips
• 1 (3 ounce) jar capers, drained
• 1 leaf lettuce

Recipe

• 1 place the shrimp in the bottom of a large bowl.
• 2 add the mushrooms, artichoke hearts and pepper strips, with their marinades, and the drained capers.
• 3 toss gently; cover and refrigerate for several hours or overnight, stirring occasionally.
• 4 drain and serve on a platter lined with lettuce.

Shrimp Ball

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup mayonnaise
• 1 1/2 tablespoons horseradish
• 2 tablespoons fresh minced onions
• 1 tablespoon fresh minced parsley
• 1 teaspoon yellow mustard
• 1 (4 ounce) can shrimp, drained and rinsed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1 (12 ounce) jar chili sauce

Recipe

• 1 mix all together except chili sauce and form into a ball.
• 2 refrigerate until firm.
• 3 cover with chili sauce when ready to serve.
• 4 serve with your favorite crackers.

Shrimp Bisque

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 2 large carrots, chopped
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 red bell peppers, chopped
• 1 teaspoon fresh oregano, minced
• 1 tablespoon fresh thyme, minced
• 1 teaspoon fresh basil, minced
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped
• 1 cup wine
• 28 ounces tomatoes, canned diced
• 1/8 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 8 cups water
• 2 tablespoons butter
• 3 tablespoons flour
• 1 lb shrimp, peeled and deveined, finely chopped
• 1 cup whipping cream
• 1 teaspoon hot pepper sauce

Recipe

• 1 heat the oil in a large saucepan over medium heat. cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.
• 2 add the wine and reduce by half, about 3 to 4 minutes. add the tomatoes, cayenne and black pepper. add the water. simmer until the vegetables are very tender, 45 minutes. puree the soup in batches and return to the saucepan.
• 3 blend the butter and flour together with your fingertips. whisk the mixture into the pureed soup and bring to a boil. add the shrimp, cream and hot pepper sauce and bring to a simmer (do not boil). cook 1 to 2 minutes more until shrimp just turn opaque.

Shrimp And Veggy Stir-fry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 3 teaspoons cornstarch
• 4 tablespoons cold water
• 3 tablespoons soy sauce
• 3 tablespoons wine (i use arbor mist, its cheap and good)
• 4 teaspoons sugar
• 1 teaspoon ground ginger
• 1 dash pepper
• 1 (16 ounce) bag frozen stir fry vegetables
• 1 1/2 tablespoons cooking oil
• 1 (8 ounce) bag frozen fully cooked shrimp (medium size, 61 to 70 shrimp per pound)
• 1 (8 ounce) box lo mein noodles

Recipe

• 1 in a large pot start water to cook your noodles and add noodles, cook until done to your likeing.
• 2 combine cornstarch and cold water.
• 3 stir in soy sauce, wine, sugar, ginger and pepper into cornstarch and water, set aside.
• 4 in a large saucepan cook stir- fry vegetable in oil for about 10 minutes, until the vegetables are almost done.
• 5 add cornstarch mixture and shrimp to saucepan.
• 6 cook on medium-low for 10 minutes or until shrimp is hot.
• 7 serve with noodles.
• 8 if you can't find lo mein noodles, you can use spaghetti noodles.

Neptune's Delight

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1/4 cup flour
• 2 cups heavy cream, divided
• 2 ounces parmesan cheese, grated
• 2 tablespoons dry sherry
• 1/2 teaspoon paprika
• 1/2-1 teaspoon old bay seasoning
• 1/8-1/4 teaspoon cayenne (optional)
• 4 ounces sliced mushrooms (optional)
• 1 teaspoon onion, minced
• 2 cups crabmeat, picked and cleaned
• 1 cup shrimp, peeled
• 1 1/2 cups garlic-flavored croutons
• 1/4 cup fresh parsley
• 4 tablespoons butter, melted

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt 3 t butter over medium heat in a large saucepan; remove from heat and whisk in flour.
• 3 whisk in 1/2 c of heavy cream and return to heat.
• 4 add in the parmesan cheese; stir until creamy.
• 5 remove from heat and add in the remaining cream.
• 6 add in the sherry, paprika, old bay, cayenne, mushrooms, minced onion, crabmeat and shrimp.
• 7 spoon the mixture into 6 ramekins.
• 8 in a food processor, blend the croutons and parsley together.
• 9 top each casserole with this mixture and drizzle with the 4 t of melted butter.
• 10 bake for 20-30 minutes or until the top is browned and bubbly.

Shrimp Bisque

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 lbs small fresh shrimp
• 4 cups chicken broth
• 2 tablespoons butter
• 1 yellow onion, chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 2 tablespoons flour
• 1 teaspoon tomato paste
• 2 tablespoons sherry wine
• 1 cup whipping cream
• 1/4 teaspoon nutmeg
• salt and pepper

Recipe

• 1 it is important to note that your shrimp should come with their shells.
• 2 remove shells from shrimp and wash shells in cold water.
• 3 place shells in a sauce pan and add chicken broth.
• 4 simmer shells in the broth for 20 minutes.
• 5 strain flavored broth and discard shells.
• 6 saute onion, carrot and celery in hot butter three minutes until softened.
• 7 stir in flour and add tomato paste and strained broth.
• 8 add cleaned shrimp.
• 9 cover and simmer 15 minutes.
• 10 put the soup in a blender (or use an emersion blender . . . my favorite kitchen tool!) and puree until smooth.
• 11 strain soup into a clean saucepan.
• 12 add lemon juice, sherry, cream and nutmeg.
• 13 *taste the soup and add salt and pepper if necessary.
• 14 **if you want to freeze, do not add lemon juice, sherry, cream and nutmeg. do that after defrosting.

Nerdmom's Shrimp Puffs

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• 1 cup water
• 6 tablespoons butter
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup bread flour
• 4 large eggs, plus
• 2 egg whites (eggs should equal 1 cup)
• 1 lb baby shrimp, chopped
• 1/2 cup celery, chopped very fine
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons grated onions
• 1/4 teaspoon worcestershire sauce
• 1/2 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 3 -10 drops hot sauce, to taste

Recipe

• 1 puff or pate a choux:.
• 2 preheat oven to 400 degrees f. prepare 2 sheet pans with parchment.
• 3 boil water, butter, sugar and salt. while coming to a boil, prepare eggs.
• 4 add flour and remove from heat. work mixture together and return to heat.
• 5 continue working the mixture until all flour is incorporated and dough forms a ball.
• 6 transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
• 7 with mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
• 8 once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip.
• 9 pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.
• 10 cook for 30–35 minutes or until golden brown.
• 11 once they are removed from the oven pierce each puff with a paring knife immediately to release steam.
• 12 shrimp filling:.
• 13 in large bowl, combine all ingredients except hot sauce and mix until well incorporated. add hot sauce to taste. chill. fill piping bag and fill pate a choux puffs accordingly.

Shrimp Bacon & Basil Griddle Cakes #rsc

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 ounces bacon, finely diced
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/8 teaspoon black pepper
• 1 tablespoon shallot, minced
• 2 tablespoons red onions, small diced
• 2 tablespoons yellow peppers, small diced
• 2 tablespoons basil, thinly sliced
• 1 tablespoon chives, sliced
• 2 teaspoons lemon zest
• 1 egg, lightly beaten
• 1/2 cup milk
• 6 ounces cooked shrimp, coarsely chopped
• 1/2 cup vegetable oil
• 4 lemon wedges
• 4 basil sprigs
• 1 cup hidden valley® original ranch® dressing

Recipe

• 1 1. in a heated skillet using medium heat cook the bacon until crisp. remove the bacon from the skillet using a slotted spoon; allow the bacon to drain onto absorbent paper towels.
• 2 2. sift the dry ingredients and seasonings into a bowl.
• 3 3. in a seperate mixing bowl combine the bacon, vegetables, herbs, egg, milk and shrimp.
• 4 4. slowly add the dry ingredients into the mixing bowl, stir with a wooden spoon until the batter is just combined. take care not to over mix the batter.
• 5 5. heat the vegetable oil in a large skillet over medium heat; in batches place 1/4 cup size dollops of batter into the skillet. saute for approximately 2 minutes or until the bottom side of the griddle cakes are golden in color. gently turn the griddle cakes over using a spatula, cooking the second side for an additional 2 minutes or until the cakes are fully cooked.
• 6 6. place the cakes in a single layer onto an absorbent paper lined tray reserve in a warm area. cook any remaining batter adding additional vegetable oil if necessary.
• 7 7. in the center of a decorative serving platter arrange the griddle cakes, garnish the platter with lemon wedges and sprigs of basil. place the hidden vally original ranch dressing into a decorative serving bowl to accompany the cakes.

Rick Bayless' Mexican Paella With Shrimp, Mussels, And Chorizo

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 25
• 1 gallon chicken broth
• 1/4 cup salt, plus more for the chicken (1/3 cup if you're using low-sodium broth, 1/2 cup if using unsalted broth)
• 3 lbs red-ripe tomatoes or 2 (28 ounce) cans diced fire-roasted tomatoes, undrained
• 10 large fresh poblano chiles
• 30 chicken thighs (with bones and skin in tact)
• 1 1/4 cups good-quality olive oil
• 1 1/2 lbs onions, chopped into 1/2-inch pieces (about 5 cups)
• 3 lbs fresh mexican chorizo sausage, casing removed
• 2 heads garlic, peeled and finely chopped
• 8 lbs medium grain rice
• 4 lbs medium-large shrimp, peeled (leaving the tail and final joint in tact, if you wish)
• 7 lbs mussels, scrubbed and de-beareded (if necessary)
• 1 1/2 lbs frozen peas, defrosted
• 1 cup chopped flat leaf parsley
• 2/3 cup silver tequila (optional)

Recipe

• 1 the broth and flavorings. in a large (12-quart) stock pot, combine the broth and salt. measure in 1 gallon of water, cover the pot and set over medium-low heat.
• 2 roast the fresh tomatoes on a rimmed baking sheet 4 inches below a preheated broiler until blackened and blistered, about 6 minutes per side. cool, then peel (if you wish). scoop the tomatoes (fresh roasted or canned roasted) into a blender or food processor, along with all their juices. puree and set aside.
• 3 roast the poblanos over a gas flame or 4 inches below a preheated broiler, turning frequently, until blackened all over, about 5 minutes for the open flame, 10 minutes under the broiler. collect in a bowl and cover with a kitchen towel. when cool rub off the blackened skin and pull out the stem and seed pod, then tear the chiles open, scrape out the seeds and rinse briefly under cold water to remove stray bits of skin and seeds. chop into ½-inch pieces.
• 4 brown the chicken. sprinkle the skin side of the chicken thighs with salt. set the paella pan over the burner or wood fire—the burner set on high, the wood fire stoked to an impressive blaze. give the pan a minute or so to heat up, then add the olive oil. tip the pan to distribute the oil, then immediately start laying in the chicken, skin-side down. sprinkle with salt. fry—move the pieces around as necessary to ensure they’re not sticking and that they are cooking evenly—until the skin is deeply golden, about 10 minutes. turn the chicken thighs over (i like to do this with a pair of tongs), and fry until browned and cooked through (juices from a small cut at the thickest part will run clear), 8 to 10 minutes longer. remove to a rimmed baking sheet and keep warm in a low oven.
• 5 cook the flavorings. immediately add the onion and chorizo to the pan. stir (i use a long-handled grilling spatula), breaking up lumps of chorizo, until the chorizo is cooked through and the onion is beginning to brown, about 10 minutes. add the garlic and stir for a couple of minutes longer. stir in the tomatoes and poblanos, and cook, stirring nearly constantly, until the mixture is very thick and the oil has separated from it, 7 or 8 minutes.
• 6 start cooking the rice. if using wood, make sure you fire is still stoked to burn very hot. add the rice to the flavorings, stir to combine, and keep stirring for 4 or 5 minutes, until a good portion of the rice has turned from translucent to milky . pour in the broth mixture and set a timer for 12 minutes. stir once a minute, slowly and thoroughly scraping across the bottom of the pan and moving the rice from edges into the center. at 12 minutes, the rice should have absorbed enough liquid to look like risotto. check a kernel of rice: it should be getting soft, but still have a tiny bit of chalkiness at the center. if the rice doesn’t look or taste ready, let it cook another minute or two.
• 7 add the chicken and shellfish. working quickly (i usually ask for help from a guest at this point), nestle the chicken thighs into the center of the rice, lay the shrimp in a ring around the chicken and arrange the mussels in the rice around the edge of the pan. cover the pan with two pieces of heavy duty foil (it’s typically 18 inches wide) or with a folded-up tablecloth. turn the burner to its lowest setting or remove the burning logs from under the paella (but leave the embers). let stand for 10 minutes to cook the shrimp and mussels and finish cooking the rice.
• 8 serving the paella. uncover the paella and sprinkle with the peas, parsley, and, if you’re using it, the tequila. using a large serving spoon, gently fluff the mussels and shrimp into the rice mixture. (you can do the same thing with the chicken, but it’s more difficult.) you can breathe a sigh of relief. you’re ready to serve.

Shrimp And Wild Rice Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (8 ounce) package wild rice
• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons butter
• 1/2 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 1 (10 ounce) can condensed cream of mushroom soup
• 2 cups grated sharp cheddar cheese
• salt and pepper

Recipe

• 1 cook the rice according to package directions minus 1/4 cup water. drain and cool.
• 2 bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. drain immediately and set aside.
• 3 heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
• 4 preheat oven to 325 degrees f.
• 5 in a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. add salt and pepper, to taste. mix well.
• 6 spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray.
• 7 place the mixture in the pan and top with remaining 1/2 cup cheese.
• 8 bake for 30 minutes, until bubbly.

Shrimp Asparagus Salad With Vinaigrette

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1/2 cup salad oil
• 1/4 cup vinegar
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1/4 teaspoon salt
• 1 dash cayenne
• 1 pinch pepper
• 1 1/2 lbs asparagus, thick ends removed
• 1 lb cooked shrimp, shelled and cleaned (buy it cooked or cook it fresh at home)
• 1 slice fresh lemon
• 1 medium red bell pepper, sliced
• 1/4 cup sliced green onion
• 2 tablespoons minced fresh parsley
• lettuce leaf
• 1 ounce monterey jack cheese, grated (optional)

Recipe

• 1 vinaigrette:.
• 2 combine salad oil, vinegar, parsley, basil, oregano, salt, cayenne, and pepper in a large mixing bowl or blender and mix until combined.
• 3 salad:.
• 4 bring a large pot of water to a boil.
• 5 add asparagus and boil 2 minutes, until bright green.
• 6 drain and chop asparagus.
• 7 place asparagus, shrimp, lemon, and prepared dressing in medium mixing bowl.
• 8 toss to combine and refrigerate.
• 9 meanwhile, combine red pepper, green onion, and parsley in small mixing bowl.
• 10 to serve, drain shrimp mixture and arrange on plate with lettuce and cheese.
• 11 serve with bell pepper mixture on top of shrimp and asparagus.

Shrimp Asparagus Brie Appetizer Tartlets

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 24 miniature tart shells
• 4 ounces asparagus, blanched
• 1/4 lb shrimp, par cooked, cut into small pieces
• 1/2 quart heavy cream
• 4 eggs
• salt
• pepper
• 1 1/2 ounces brie cheese, cubed

Recipe

• 1 whip the cream and eggs, and season with salt and pepper.
• 2 lay the tartlet shells on a parchment lined cookie sheet tray.
• 3 place the brie, shrimp and aparagus in the shells and fill the shells with the cream mixture.
• 4 bake at 325 degrees until set.
• 5 the cooking time will depend on the size of the shell being used.

Shrimp Appetizer Squares

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 (10 ounce) can refrigerated pizza dough
• 2 tablespoons butter
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (6 ounce) package frozen cooked small shrimp
• 1 medium onion, sliced into thin rings
• 1 teaspoon dried basil leaves
• 1 teaspoon finely chopped fresh garlic
• 6 ounces cheddar-mozzarella cheese

Recipe

• 1 heat oven to 425. press dough into 13 x 9-inch rectangle on greased baking sheet. bake for 5 to 10 minutes or until light golden brown.
• 2 melt butter in 10-inch skillet until sizzling; add all remaining ingredients except cheese. cook over medium heat, stirring occasionally, until vegetables are crisply tender ( 30 to 4 minutes). drain.
• 3 top baked crust with half of the cheese. spoon shrimp and vegetable mixture evenly over cheese; top with remaining cheese. continue baking for 8 to 10 minutes or until cheese is melted.

Shrimp And Vegetable Stir-fry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb shrimp, peeled and deveined
• 1 (15 ounce) can baby corn, drained and liquid reserved
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch (uk cornflour)
• 1 tablespoon sesame oil or 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 1/3 cup peanut oil or 1/3 cup vegetable oil
• 2 bell peppers, seeded and cut into 1/2-inch strips (1 red and 1 yellow)
• 1 bunch broccoli, cut into florets
• 1/2 lb mushroom, cut into 1/4-inch slices
• 1 large onion, cut into wedges
• 1 garlic clove, minced
• 1/2 lb snow peas, trimmed

Recipe

• 1 in a bowl combine the reserved liquid from the baby corn, soy sauce, cornstarch, sesame oil and sugar, mixing well.
• 2 heat peanut oil just until hot in a wok or in a heavy saucepan until medium hot.
• 3 add bell peppers, broccoli, mushrooms, onion and garlic. cook for 5 to 6 minutes or until the vegetables are crisp tender, stirring constantly.
• 4 add snow peas and baby corn, cook for 3 to 4 minutes, or until the snow peas turn bright green.
• 5 add shrimp and the soy sauce mixture, cook 2 to 3 minutes or until the sauce thickens and the shrimp is heated through, stirring constantly.

Shrimp And Zucchini Marinara

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/2 lb large shrimp, shelled and deveined
• 1 zucchini, sliced paper thin
• 3 cups dry penne pasta
• 2 garlic cloves, sliced thin
• 2 tablespoons extra virgin olive oil
• 2 cups marinara sauce
• 2 teaspoons sugar
• 1 tablespoon fresh oregano (optional)
• 1 tablespoon fresh basil (optional)
• salt and fresh pepper, to taste

Recipe

• 1 boil water to cook the pasta and cook accordingly. in the meantime, heat olive oil over medium heat. add garlic, zucchini and a pinch of salt and pepper. saute for 5 minutes. add shrimp and another pinch of salt and pepper. add marinara sauce, oregano, basil and sugar and set flame to as low as possible. when pasta is done cooking add to the shrimp-marinara mixture. mix well and simmer on low about 5 minutes or so. serve.

Shrimp And Vegetable Spaghetti

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb unpeeled medium raw shrimp
• 4 slices bacon
• 1 cup chopped onion
• 1 medium green pepper, chopped
• 4 carrots, scraped and sliced diagonally
• 1/4 teaspoon garlic powder
• 2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1/4 teaspoon salt
• 8 ounces fresh mushrooms, sliced
• hot cooked vermicelli
• grated parmesan cheese

Recipe

• 1 peel and devein shrimp; set aside.
• 2 cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
• 3 crumble bacon, and set aside.
• 4 saute onion, green pepper, carrots, and garlic powder in drippings until carrots are crisp-tender.
• 5 add tomatoes and next 6 ingredients; bring to a boil.
• 6 cover, reduce heat, and simmer 3-5 minutes.
• 7 add shrimp and mushrooms; cook 10 minutes.
• 8 serve over vermicelli; sprinkle with bacon and cheese.

Shrimp And Wasabi Deviled Eggs By Kalyn's

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 6 eggs (use eggs at least a week old if possible)
• 2 teaspoons wasabi paste, to taste (i used 2 tsp. powder with 4 tsp. water)
• 1/2 cup small frozen shrimp, thawed
• 4 green onions, green end thinly sliced (save ends for another use)
• 3 tablespoons mayonnaise or 3 tablespoons light mayonnaise
• 1/4 teaspoon vege-sal (optional, or use just a pinch of salt)

Recipe

• 1 remove eggs from refrigerator and put in warm water so eggs come to room temperature, then boil the eggs, following instructions for perfect hard-boiled eggs. cool eggs in cold water with ice cubes, then peel and cut in half. remove egg yolks and put in bowl.
• 2 while eggs boil, first thinly slice green onions, then finely mince about 2 t of them, leaving the rest for garnishing the finished eggs. check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.) finely chop shrimp.
• 3 put 3 t mayo into a small bowl, then mix in wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you'd like it. (you can substitute dijon for the wasabi if you prefer.) in a larger bowl, mash egg yolks with a fork. then mix 2 t finely minced green onions, chopped shrimp, mayo-wasabi mixture, and vege-sal or salt into mashed egg yolks.
• 4 discard 2 egg halves (i nearly always have at least one egg that gets mangled!) then arrange the other egg halves on a cutting board so they're ready to be filled. use a rubber scraper to transfer the egg yolk mixture to a small plastic bag or piping bag. cut off the tip of one corner if using plastic bag, then squeeze the egg yolk mixture into the egg halves, until all the mixture is used. garnish each egg with some of the thinly sliced green onions, and serve.
• 5 eggs will stay good for a day or two in the refrigerator.

Shrimp Bisque

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 lbs shrimp, shelled and deveined, shells reserved
• extra-virgin olive oil
• 1/2 cup unsalted butter
• 2 leeks, trimmed, halved lengthwise, and rinsed well
• 3 stalks celery, cut into big chunks
• 2 carrots, cut into big chunks
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 slices orange zest
• 2 tablespoons tomato paste
• 1/4 cup brandy
• 3 tablespoons all-purpose flour
• 4 cups heavy cream
• kosher salt & freshly ground black pepper
• finely grated orange zest, for garnish
• finely chopped fresh chives, for garnish

Recipe

• 1 heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
• 2 take the pot off the heat and carefully pour in the brandy. ignite the brandy with a long kitchen match and let burn until the flame subsides. return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. add the cream and bring to a boil. immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. strain into a clean pot and season with salt and pepper.
• 3 chop the shrimp. return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

Shrimp Aspic

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon plain gelatin
• 4 tablespoons cold water
• 1 lemon, juice of
• 3/4 cup mayonnaise (use a good quality, such as hellmans)
• 1 1/2 cups cooked shrimp, shelled
• 12 stuffed olives, sliced
• 3/4 cup celery, finely diced
• salt, to taste
• 1 canned pimiento, minced
• 1 1/2 teaspoons onions, finely minced
• 2 eggs, hard cooked, peeled and chopped

Recipe

• 1 soften gelatin in cold water for five minutes, then heat to melt completely.
• 2 add lemon juice and cool.
• 3 before it congeals, add mayonnaise, salt to taste and mix well.
• 4 add remaining ingredients, mix thoroughly but lightly to preserve the shape of the shrimps.
• 5 lightly spray mold with cooking spray (or lightly oil with vegetable oil) and transfer mixture to mold.
• 6 chill until firm.
• 7 unmold onto salad greens.
• 8 serve with additional mayonnaise.

Shrimp Balls

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 8 ounces shrimp, deveined and chopped
• 1 1/2 inches gingerroot, chopped
• 2 garlic cloves, chopped
• 1 red chile, seeds removed and chopped
• 2 ounces cilantro, chopped
• 1 scallion, chopped
• 2 tablespoons cornstarch
• 1 egg
• 1 tablespoon sesame oil
• 1 tablespoon rice wine
• 1 tablespoon light soy sauce
• 1 pinch salt
• vegetable oil, to deep fry
• 1/2 lime, juice of

Recipe

• 1 tip the shrimp, ginger, garlic, chili, cilantro, scallion and cornstarch into a food processor - and blend until well mixed. add the egg, sesame oil, rice wine, soy sauce and salt - blitz once more to combine all the ingredients.
• 2 heat the vegetable oil in a wok over a medium heat. drop teaspoons of the mixture into the hot oil and deep fry, turning over when golden on one side.
• 3 lift the balls out with a slotted spoon when golden brown - they should take about 2 minutes on each side. drain on absorbent kitchen paper
• 4 squeeze lime juice over them before serving and serve straight away with a shop-bought chilli sauce.

Lao Papaya Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 cups shredded papayas
• 1 garlic clove
• 4 chilies
• 1 tablespoon shrimp paste
• 1/4 tablespoon crab, paste
• 1 tablespoon fish sauce
• 1 tablespoon msg (option)
• 1 tablespoon fermented fish (padek option)
• 3 tablespoons sugar
• 2 tablespoons lime juice
• 6 cherry tomatoes, but in half

Recipe

• 1 using a large mortar and pestle and pound garlic and chilies together.
• 2 add shrimp and crab paste and continue pounding.
• 3 add papaya than add the rest of the ingredients and use a spoon to help mix ingredients together.
• 4 taste and adjust to your taste, its should be sweet, sour, salty and hot.
• 5 enjoy.

Pacific Northwest Boil

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb smoked sausage, cut into 1-inch slices (andouille, kielbasa, etc *read intro^)
• 12 small red potatoes (about 3 lbs.)
• 1 large yellow onion, peeled and quartered
• 2 lemons, quartered
• 4 garlic cloves, crushed
• 3 bay leaves
• yellow mustard seeds, coriander seed, whole peppercorns, kosher salt
• 1 tablespoon spanish smoked paprika, to taste (he reduced the smoked paprika to 1 tablespoon from the original 2 tablespoons)
• 2 teaspoons celery seeds
• 1/2 teaspoon whole cloves
• tabasco sauce or 3 tablespoons favorite hot sauce, to taste
• 3 dried chilies (chili de arbol or 1/2 t red chili flakes and 1/2 t cayenne) (optional)
• 1 lb steamer clam
• 2 lbs large shrimp, in shell, heads removed
• 4 ears fresh corn on the cob, shucked and cut into thirds

Recipe

• 1 in a large pot, bring all ingredients except seafood and corn to a boil, cooking until potatoes are almost tender, 8-10 minutes. tip: the husband utilized a tea infuser for the loose spices.
• 2 add clams, cooking 2-3 minutes more.
• 3 add corn and prawns, cooking 1-2 more minute just until corn is tender, clams open up, and prawns are cooked through (do not overcook). husband: "i also checked the prawns and corn after a minute and ended up cooking them for about 3 minutes total. it really depends how the corn does.".
• 4 remove from heat and cover if it needs a few seconds more cook time before draining in a large colander and *saving* the liquid. serve immediately. great with crusty bread to sop up the broth!
• 5 to serve: place the broth in one serving bowl and the remaining ingredients in another. spoon the seafood/sausage mixture into individual soup bowls then ladle some broth into the bowl. have another large bowl handy on the table for the discarded shells.
• 6 idea: if you have any broth leftover, it worked quite well for cooking up a pot of rice the next day by replacing broth for water.

Shrimp And Bean Salad With Creamy Lemon-dill Dressing

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons plain fat-free yogurt
• 1 tablespoon lemon juice
• 1 1/2 teaspoons fresh dill, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup fennel bulb, chopped
• 1/3 cup carrot, julienned
• 1/4 cup red onion, thinly sliced
• 1 1/4 lbs large shrimp, . peeled, cooked, and deveined
• 1 (15 1/2 ounce) can great northern beans, rinsed and drained
• 1 teaspoon extra virgin olive oil
• 4 ounces watercress, trimmed (about 1 bunch)

Recipe

• 1 combine mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. add fennel and next four ingredients (through great northern beans); toss well to combine.
• 2 combine oil, watercress, remaining 1 1/2 teaspoons lemon juice, and remaining 1/8 teaspoon salt in another bowl. toss gently to coat.
• 3 divide watercress mixture among 4 plates and top each with 1 1/2 cups shrimp mixture.

Shrimp And Wild Rice Soup

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• 1/2 cup uncooked wild rice, rinced
• 14 1/2 ounces chicken broth
• 2 (10 3/4 ounce) cans condensed cream of potato soup
• 2 cups half-and-half
• 1 cup shredded swiss cheese
• 1/4 cup sliced green onion
• 12 ounces frozen cooked and peeled shrimp
• salt and pepper
• cayenne, may be added to spice it up (to taste)

Recipe

• 1 in lg. saucepan, combine chicken broth and wild rice. bring to boil. reduce heat; cover and simmer for 45 minute or until rice is tender. stir in potato soup. add half and half, swiss cheese and green onions (or scallions). simmer until cheese is melted, stirring frequently. you may add a little more chicked broth if soup is too thick. add shrimp; heat gently until shrimp are throughly heated, stirring frequently; do not boil.

grilled rummy shrimp

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 tablespoon oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• salt, pepper
• 24 large shrimp, peeled and deveined
• 1/4 cup packed brown sugar
• 1/4 cup dark rum
• 1/4 cup corn syrup
• 3 tablespoons dijon mustard
• 1 tablespoon butter
• 1 pinch cinnamon, salt,pepper
• cooking spray
• 6 skewers

Recipe

• 1 mix oil, lemon juice, garlic, salt& pepper and add shrimp.
• 2 marinate and chill for 15 minutes.
• 3 meanwhile add sugar and next 8 ingredients to a small saucepan, bring to a boil and simmer 5 minutes thread 4 shrimp on each skewer.
• 4 heat grill and coat with cooking spray, or use a grill pan coated with spray cook 3 minutes per side, basting generously with sauce.

Shrimp Balls

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 lb fresh shrimp, shelled and deveined
• 1 slice bread, crusts removed,soaked in water and squeezed before using
• 1 teaspoon salt
• 1 egg, beaten
• 1 1/2 teaspoons cornstarch
• 1 teaspoon sherry wine
• 4 water chestnuts, finely chopped
• 1 cup cold water
• vegetable oil, for frying
• 2 tablespoons chinese peppercorns
• 1/4 cup salt

Recipe

• 1 wash shrimp and dry well with a paper towel.
• 2 chop or grind shrimp very fine (i used my food processor); put into a bowl; add bread, salt, egg, cornstarch, sherry and water chestnuts; stir vigorously 1 minute until well mixed.
• 3 dip a teaspoon into the cold water, then dip spoon into shrimp paste and scoop out enough to form a ball the size of a walnut; repeat this dipping process with each ball, it will prevent sticking.
• 4 heat the oil to 375° (i used an electric frying pan and it was perfect for keeping the oil at the right temperature), and as you're dipping, drop in the balls and fry for about 2-3 minutes, turning halfway through.
• 5 i do about 4-5 at a time, if you try to do more the oil temperature will drop too much and your balls will be greasy!
• 6 drain on paper towels.
• 7 serve hot with peppercorn salt, if desired, or with any sauce of your choice.
• 8 peppercorn salt:.
• 9 brown peppercorns and salt in a dry frying pan over low heat until fragrance comes out.
• 10 place a piece of foil on a flat surface; pour mixture onto foil and fold foil over; crush with a rolling pin.
• 11 you can make this and store indefinitely in a jar in your pantry.

Pacfic Rim Shrimp Curry

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 1/2 lbs raw shrimp
• 1/8 cup red pepper
• 1/8 cup green pepper
• 1/8 cup yellow pepper
• 1/4 cup onion
• 1/4 cup celery
• 2 tablespoons curry powder
• 3 tablespoons butter
• 1/4 tsp.grated nutmeg
• 1 cup papaya nectar
• 1 cup wine
• 1 lb cashews
• 1/4 cup scallion
• 2 teaspoons red pepper flakes

Recipe

• 1 melt butter.
• 2 saute onion,celery,peppers,curry,and nutmeg.
• 3 add.
• 4 wine.
• 5 papaya nectar.
• 6 shrimp.
• 7 simmer on low heat for 15-20 minute.
• 8 *serve over jasmine rice. top with fine chopped cilantro -- .

Shrimp Artichoke Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 1/2 lbs cooked shrimp, peeled and deveined
• 4 ounces butter
• 1/2 lb fresh mushrooms, sliced
• 1/4 cup flour
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup dry sherry
• 1 tablespoon worcestershire sauce
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon paprika

Recipe

• 1 preheat oven to 375 deg. in bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
• 2 melt half the butter in pan and saute mushrooms 6 to 8 minutes. pour over shrimp.
• 3 melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. gradually add the cream and milk, cooking until thick.
• 4 add salt, pepper, sherry and worcestershire. stir until smooth.
• 5 pour over casserole and top with cheese and paprika.
• 6 bake 25 minutes, until lightly browned and bubbly.
• 7 serve by itself, or stretch by serving over rice or noodles.

Shrimp And Vegetable Stir Fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup chicken broth
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 1/2 tablespoons grated gingerroot
• 2 garlic cloves
• 2 green onions
• 2 tablespoons peanut oil
• 1 teaspoon sesame oil
• 1 red bell pepper, cut into strips
• 4 cups mushrooms, sliced
• 125 g peas
• 1/4 cup water chestnut, finely sliced
• 375 g raw shrimp, peeled
• salt and pepper
• 1/4 cup fresh coriander, chopped
• vermicelli or rice

Recipe

• 1 in a bowl, mix chicken broth, hoisin sauce, honey, ginger, garlic and green onions. set aside.
• 2 in a wok, heat peanut and sesame oils. add the bell pepper, mushrooms, peas and water chestnuts. heat 1 minute.
• 3 add the reserved chicken broth mixture and the shrimp. heat until shrimp have turned pink.
• 4 add salt and pepper.
• 5 add coriander and serve on the noodles or rice.
• 6 bon appétit!

Shrimp And Corn (hominy) Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup butter
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, cut in half and thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 14 ounces chicken broth
• 1 (15 1/2 ounce) can hominy
• 1 quart half-and-half
• 1/4 cup flour
• 1 tablespoon sugar
• 1 lb rock shrimp (or use small 70/90 count shrimp)
• 2 cups sharp cheddar cheese, shredded

Recipe

• 1 melt butter in large stock pot.
• 2 saute onion, celery and carrot until tender, about 15 minutes.
• 3 add salt, pepper, cayenne and cloves.
• 4 add chicken broth and simmer for 15 minutes.
• 5 using a hand held blender, blend until smooth (i don't have one of these so i use my food processor in batches or electric blender. or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
• 6 add hominy and simmer for 5 minutes.
• 7 mix 1 cup of the half and half with flour until smooth and add to stock pot.
• 8 add sugar, remaining half and half and shrimp. bring mixture to the point of almost boiling.
• 9 add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.

Beer Battered Fried Shrimp

Shrimp Bisque

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup butter, divided
• 1 lb medium shrimp, peeled,deveined and chopped
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup all-purpose flour
• 3 cups water
• 1 tablespoon ketchup
• 1 chicken bouillon
• 1 bay leaf
• 1 tablespoon seasoning salt
• 1/8 teaspoon cayenne pepper
• 1 (12 ounce) can evaporated milk
• 2 tablespoons dry wine or 2 tablespoons water

Recipe

• 1 to start, melt 2 tablespoons butter in a medium saucepan over medium heat.
• 2 add shrimp, onion and celery and cook, stirring occasionally, until shrimp turn pink.
• 3 remove from saucepan; set aside.
• 4 next, melt remaining butter in same saucepan over medium heat.
• 5 stir in flour.
• 6 gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper.
• 7 boil, stirring occasionally; reduce heat to low.
• 8 cook, stirring occasionally, for 5 minutes.
• 9 add shrimp mixture; cook, stirring occasionally, for 2 minutes.
• 10 discard bay leaf.
• 11 stir in evaporated milk and wine.
• 12 heat through, but please-- do not boil.
• 13 enjoy!

Lao-style Papaya Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 medium garlic clove
• 2 medium fresh thai chiles
• 2 cups shredded papayas (thai papaya recommended)
• 1 1/2 tablespoons fish sauce (nam pla)
• 1/2 teaspoon shrimp paste
• 1 teaspoon sugar
• 2 tablespoons fresh lime juice
• 4 cherry tomatoes, quartered lengthwise

Recipe

• 1 using a mortar and pestle, pound garlic and chiles until broken into small pieces.
• 2 add remaining ingredients.
• 3 use a spoon to scrape the sides of the mortar and turn the ingredients.
• 4 pound the papaya until it is limp and soft.
• 5 taste and adjust the seasonings to a balance of sour, hot, salt and sweet.
• 6 garnish with fresh ongchoi, in 4-inch pieces.

Ranch Noodles

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 1 lb soba noodles
• 1 yellow onion, cubed
• 1/2 lb broccoli floret
• 1/2 lb zucchini, sliced
• 2 carrots, sliced
• 1/4 lb beef or 1/4 lb chicken or 1/4 lb shrimp
• 4 ounces fresh ginger, chopped fine
• 1 garlic clove, chopped fine
• 2 tablespoons green onions, garnish
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup oyster sauce
• 1/4 cup rice vinegar
• sriracha sauce

Recipe

• 1 mix sauce ingredients together.
• 2 add 2 tbls oil to hot wok.
• 3 stir fry meat, then add onion, fresh ginger and garlic.
• 4 add vegetables and cook until tender.
• 5 add sauce; add noodles and stir fry.
• 6 do not add water.
• 7 to serve, top with green onion.

Shrimp Bow Ties

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 lb bow tie pasta
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh basil
• 2 cups fresh baby spinach, washed and drained
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 6 plum tomatoes, chopped
• 1/4 cup sun-dried tomato, thinly sliced
• 1 lb large cooked shrimp, thawed if frozen

Recipe

• 1 cook the pasta according to the package directions; drain, rinse with cold water and drain again.
• 2 in a large serving bowl, combine the remaining ingredients and mix well. add the pasta and toss until well combined.
• 3 serve, or cover and chill until ready to serve.

Gingery Shrimp And Couscous

Langostino Risotto With Seared Scallops

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 slices bacon
• 24 ounces sea scallops (12)
• 10 ounces langostino prawns, cooked (not prawns but needed to put prawns because langostions wouldn't be excepted in the ingredients) or 1 small shrimp, peeled cooked
• 1 tablespoon butter or 1 tablespoon olive oil or 1 tablespoon bacon fat
• 2 cups sliced button mushrooms
• 1/4 cup sun-dried tomato packed in oil, diced
• 1 -2 tablespoon butter or 1 -2 tablespoon olive oil
• 1 medium onion, 1 cup diced
• 3 garlic cloves, minced
• 20 saffron threads
• 1 1/2 cups arborio rice
• 1/2 cup wine
• 5 cups water
• 1/3 cup grated cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon creole seasoning (to taste) or 1 teaspoon old bay seasoning, adding (to taste)

Recipe

• 1 fry bacon in a large heavy pot. remove bacon leave bacon fat in pot. crumble bacon when cool enough to handle.set aside.
• 2 season scallops with creole seasoning or old bay. brown scallops in the same pan bacon was fried in using (bacon fat, butter, or olive oil) pan. do not crowd the scallops or they won`t brown. remove and set aside.
• 3 place water in a separate pot and bring to boil and keep hot over low heat.
• 4 to the same pot add 1-2 tablespoons bacon fat, or olive oil or butter if needed saute the mushrooms and saute until tender and liquid has evaporated. season with fresh cracked pepper to taste add the sun dried tomatoes. remove from pot and set aside. leaving as much bacon fat and oil from the sun dried tomatoes in pan.
• 5 add a touch of butter if needed and saute the onions 3 minutes add garlic, saffron and rice stir to coat about one minute.
• 6 add wine and cook until completely absorbed.
• 7 stir in 1/2 cup of the simmering hot water at a time until all the water is absorbed. stirring to prevent sticking for about 30 minutes of adding water and stirring till creamy consistency and rice is tender but firm.
• 8 add to the rice the mushrooms, tomatoes, langostino, cheese, parsley and seasoning.
• 9 plate topping with 2 to 3 scallops and crumbled bacon.
• 10 take note i didn`t used any salt because the cheese, the creole seasoning and bacon lends alot of salt to the dish. but if desired go ahead and season to taste.

Microwave Crab Enchiladas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 (10 ounce) can cream of shrimp soup
• 1/2 cup onion, chopped
• 8 ounces crabmeat, chopped (real or imitation)
• 1 3/4 cups monterey jack cheese, shredded
• 8 (5 -6 inch) flour tortillas
• 1 cup skim milk
• 1 dash nutmeg
• 1 dash pepper

Recipe

• 1 in mixing bowl, stir together soup, onion, nutmeg and black pepper.
• 2 in another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
• 3 wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
• 4 place 1/3 cup mixture on each tortilla and roll up.
• 5 place seam side down in greased 12 x 7-1/2 dish.
• 6 stir milk into the reserved soup mixture, pour over enchiladas.
• 7 microwave, covered, on high for 12 to 14 minutes.
• 8 sprinkle with remaining cheese.
• 9 let stand for 10 minutes.
• 10 add a dash of hot pepper sauce to soup mix if desired.

Shrimp Bundles

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large shrimp, peeled
• bacon
• fresh sausage (your favorite)
• 1/4 cup butter
• 1/4 cup olive oil
• salt & pepper
• 1/4 teaspoon creole seasoning
• 3 -4 dashes louisiana hot sauce
• 1/4 teaspoon lemon pepper seasoning
• 1/4 teaspoon garlic powder

Recipe

• 1 melt butter and combine all marinade ingredients. mix in with shrimp well and marinade in fridge for a couple of hours.
• 2 remove a little sausage from the casing and cut bacon strips just long enough to wrap around shrimp once (i don't use a whole strip, maybe 1/3 to 1/2 of a strip).
• 3 take about a teaspoon of sausage and form it around the shrimp. wrap a piece of bacon around it and stick a toothpick through it.
• 4 sprinkle a little creole seasoning on them and put them in the pan. pour the marinade over the shrimp and bake for 20-30 minutes on 350ºf.

Rice Shrimp Gumbo

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1/4 cup water
• 28 ounces diced tomatoes
• 1 garlic clove, minced
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 1/2 cups water
• 1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
• 16 ounces shrimp, frozen, peeled and deveined
• 6 dashes bottled hot pepper sauce

Recipe

• 1 in a large saucepan, combine onion, green pepper, and 1/4 cup water. bring mixture to boiling, then reduce heat. cover and simmer for 3 to 5 minutes or until vegetables are tender.
• 2 add undrained tomatoes to onion mixture, along with garlic, rosemary, paprika, and pepper. stir in 1 1/2 cups water and both packets from rice mix. bring mixture to boiling. add frozen shrimp. return to boiling, then reduce heat. cover and simmer for 4 to 5 minutes or until rice is tender and shrimp turn pink. to serve, ladle gumbo into individual soup bowls. pass hot pepper sauce.

Shrimp Broccoli Stir Fry

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lb large shrimp, shelled and deveined
• 1 tablespoon peanut oil
• 2 cups partially steamed fresh broccoli, cut into bite size pieces
• 2 garlic cloves, minced
• 1 teaspoon sugar (splenda)
• 1 teaspoon grated fresh ginger
• 1 tablespoon dry sherry
• 1 teaspoon sesame oil
• salt and pepper
• 1 tablespoon cornstarch
• 1/4 cup low sodium chicken broth
• green onion (for garnish) (optional)

Recipe

• 1 heat peanut oil in a wok or skillet. sauté shrimp (until pink) and garlic.
• 2 add broccoli, sugar, ginger, sherry, sesame oil, salt and pepper. sauté for several minutes.
• 3 combine broth and cornstarch. add to mixture and cook until thickens.

P90x Shrimp Stir Fry - Level Iii

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 10 ounces large shrimp
• 3/4 tablespoon low sodium soy sauce
• 1 teaspoon rice vinegar
• 3/4 cup fat free chicken broth
• 3/4 teaspoon minced garlic clove
• 3/4 teaspoon ginger, minced
• 1 cup red onion, wedges
• 1 cup broccoli floret
• 1 3/4 cups snow peas
• 2 cups mushrooms, halved
• 3/4 cup yellow bell pepper, cubed
• 3/4 cup water chestnut, drained

Recipe

• 1 1. rinse shrimp and drain well.
• 2 2. heatthe soy sauce, rice vinegar, and 2 tablespoons ofthe chicken broth in a sauté pan over medium heat. add the garlic and ginger and sauté untiltender.
• 3 3. add all the vegetables to the pan and continue to sauté, stirring and adding more broth as necessary.
• 4 4. add shrimp when the vegetables are halfway cooked and sauté until the vegetables are tender and the shrimp are opaque.

Richmond Peppered Shrimp

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 12 medium scallions
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons prepared horseradish
• 2 tablespoons sherry wine or 2 tablespoons madeira wine
• 2 tablespoons dark soy sauce
• 1/2 cup tomato sauce
• 2 tablespoons dark brown sugar
• 3 tablespoons peanut oil
• 3 lbs large shrimp, shelled and deveined (about 48)
• 1/2 teaspoon crushed red pepper flakes
• 1 -2 teaspoon fresh ground black pepper, to taste
• 2 tablespoons minced parsley
• 2 tablespoons minced fresh cilantro

Recipe

• 1 thinly slice scallions, separating the green and portions; set the green aside for garnish. in a medium bowl, combined the sliced portions of scallion with the ginger, garlic, horseradish, sherry, soy sauce, tomato sauce and brown sugar. mix well and set aside.
• 2 in a wok or large skillet, heat the oil over medium-high heat until hot but not smoking. add the shrimp and cook, stirring, until just pink, about 3 minutes.
• 3 stir in the sauce mixture, crushed red pepper and black pepper. cook, stirring frequently, until the shrimp are opaque and the sauce is heated through, 3 to 5 minutes. transfer to a large serving dish or platter and serve hot or at room temperature, garnished with the parsley, cilantro and the reserved sliced scallion greens.

Shrimp Bites Wrapped In Greens

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 6 medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• kosher salt
• fresh ground black pepper
• 3 collard greens, leaves cut into twelve 2-inch squares
• 1/2 cup toasted shredded sweetened, dried coconut
• 1/2 cup chopped unsalted peanuts
• 2 inches fresh ginger, peeled and cut into thin matchsticks
• 2 thai chiles, thinly sliced into circles
• 1 cup guava, sauce
• 1/3 cup cubed guava paste

Recipe

• 1 shrimp:.
• 2 heat a grill or medium saute pan over medium-high heat.
• 3 in a small bowl, toss the shrimp with olive oil and season with salt and pepper.
• 4 add the shrimp to the pan and cook until firm and opaque, about 2 minutes per side.
• 5 remove from heat and slice in half lengthwise; set aside to cool.
• 6 lay the collard green squares flat on a tray.
• 7 divide the shrimp halves among the greens and top each shrimp half with a sprinkle of toasted coconut, some peanuts and ginger matchsticks, and a few rings of chile.
• 8 toast coconut:.
• 9 preheat oven to 350ºf.
• 10 spread the coconut evenly on baking sheet and toast in the oven until the coconut turns golden brwon, about 20 minutes, stirring after 10 minutes to toast evenly. remove from oven and set aside to cool completely.
• 11 (*tip: store in an airtight container, for best flavor, use within a week .).
• 12 guava sauce:.
• 13 combine the guava paste with 2/3 cup of cold water in a small saucepan over medium heat; simmer for 2 minutes.
• 14 let cool completely.
• 15 store the guava sauce, covered, in the refrigerator for up to 1 week - tip**.
• 16 whisk with a tablespoon or two of water before serving to bring to desired consistency, if needed.

Ranch Mini Meatball & Shrimp Soup #rsc

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1 teaspoon lemon zest
• 1 egg, beaten
• 2 tablespoons hidden valley original ranch dips mix
• 1 teaspoon chopped basil
• 1/2 teaspoon ground black pepper
• 3/4 cup italian seasoned breadcrumbs
• 1/2 cup shallot, chopped fine
• 1/2 cup water chestnut, chopped fine
• pam cooking spray
• broth
• 2 quarts water
• 2 tablespoons chicken base
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 10 baby carrots, rough chopped
• 3 celery ribs, split lengthwise, thin sliced
• 20 small shrimp, shelled, devined, tails off
• 2 teaspoons margarine

Recipe

• 1 mix the first 6 ingredients well.
• 2 add the breadcrumbs, shallots and water chestnuts.
• 3 mix until distributed.
• 4 preheat oven 375*.
• 5 spray pam on baking sheet.
• 6 form 1 1/2 inch meatballs.
• 7 place on sheet.
• 8 spray the tops of the meatballs with pam.
• 9 cook 7 minutes each side.
• 10 flip over and spray flipped side.
• 11 while the meatballs are cooking, start the broth.
• 12 in a stockpot, add the first 6 ingredients,.
• 13 bring to a boil, then cover and simmer.
• 14 add the shrimp carefully.
• 15 2 tsps. margarine.
• 16 remove any foam from the top of the broth.
• 17 drop the meatballs into the broth carefully.
• 18 simmer about 5 minutes.
• 19 ladle into bowls.

Mario Batali's Paella

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 10 medium chicken drumsticks
• 1/2 cup extra virgin olive oil
• 2 cups medium shrimp, enough for about 5 per person
• 1 medium spanish onion, cut into 1/4-inch dice
• 1/2 cup pureed ripe tomato
• 1 teaspoon kosher salt, to taste
• 1 teaspoon saffron thread
• 2 tablespoons sweet pimientos (spanish smoked paprika)
• 4 quarts chicken stock
• 2 cups bomba or other short-grain rice
• 1 lb manila clams, scrubbed
• 1 cup fresh peas
• 10 asparagus spears, stalks cut on the diagonal into 1/4-inch thick slices
• 1 inch piece sausage

Recipe

• 1 preheat an oven to 400°. place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. bake for 20 to 22 minutes and set aside.
• 2 in the meantime, heat a 14- to 18-inch paella pan over medium-high heat. add the oil and heat until smoking. add the shrimp and cook until golden brown on both sides, about 3 minutes per side. transfer to a plate and set aside. add the onion to the pan and cook until soft, about 8 minutes. push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan.
• 3 add the tomato puree, stirring it into the onions, and cook for 3 minutes. add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. add chicken stock, bring to a boil, and cook for 5 minutes. add the rice and stir well to distribute it evenly. add clams, drumsticks, arranging them nicely throughout the pan. then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want).
• 4 remove from the heat and let rest for 10 minutes before serving.

Grilled Rosemary Garlic Shrimp

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup chopped garlic, mashed to a paste with
• 1 teaspoon coarse salt
• 2 tablespoons minced fresh rosemary leaves, plus sprigs for garnish
• 3 tablespoons olive oil, plus oil for brushing shrimp
• 16 jumbo shrimp (about 10 per pound)
• four 12 inch bamboo skewer

Recipe

• 1 in a large bowl stir together garlic, minced rosemary, and 3 tbsp olive oil and add shrimp.
• 2 marinate shrimp (with shells on), covered and chilled, at least 4 hours or overnight.
• 3 soak skewers in water for 30 minutes.
• 4 to grill, put 4 shrimp on each skewer and brush with additional oil.
• 5 grill shrimp (with shells on) 3 to 4 minutes on each side, or until just cooked through.
• 6 garnish shrimp with rosemary sprigs if desired.

Gingered Garlic Shrimp

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 teaspoon ginger powder (or more if desired for a stronger taste) or 2 tablespoons fresh minced ginger
• 2 -3 cloves fresh garlic, minced
• 2 tablespoons butter
• 2 tablespoons oil
• 4 -5 fresh plum tomatoes, diced or 1 (28 ounce) can diced tomatoes, drained
• 1 1/2 cups chicken broth
• 2 tablespoons minced fresh parsley, divided or 1 pinch dried parsley
• 1 tablespoon minced fresh basil, divided or 1 pinch dried basil
• 3 teaspoons cornstarch
• 2 tablespoons water
• 1 lb uncooked medium shrimp or 1 lb large shrimp, peeled and deveined
• 3 cups angel hair pasta, cooked

Recipe

• 1 in a large skillet, saute the ginger and garlic in butter and oil for 2 mins, or until tender.
• 2 stir in the tomatoes, broth, parsely and basil, or the dried spice, if using.
• 3 in a small bowl, combine the cornstarch with the water; add to the skillet.
• 4 bring to a boil; cook and stir for 2 mins or until thickened.
• 5 reduce the heat; add the shrimp; simmer, uncovered for 2-3 mins, or until the shrimp turns pink.
• 6 add the cooked pasta and the remaining parsley and basil; toss to coat.

Shrimp Bisque Elegante

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter, divided
• 1 1/2 lbs medium shrimp, peeled, deveined, shells reserved (about 45)
• 2 bay leaves, divided
• 2 carrots, peeled, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1/2 cup brandy
• 1/4 cup long-grain rice
• 2 tablespoons tomato paste
• 3 sprigs flat leaf parsley, fresh
• 3 sprigs thyme, fresh
• 1/4 teaspoon cayenne pepper (or more)
• kosher salt & freshly ground black pepper
• 1/2 cup heavy whipping cream
• 3 tablespoons fresh lemon juice
• 1/4 cup finely chopped fresh chives

Recipe

• 1 melt 1 tablespoon butter in a large heavy pot over medium-high heat. add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. add 1 bay leaf and 8 cups water. simmer uncovered for 25 minutes. set a fine-mesh strainer over a large bowl. strain, discarding solids. do ahead shrimp stock can be made 3 days ahead. let cool slightly; chill uncovered until cold, then cover and keep chilled.
• 2 melt 1 tablespoon butter in a large heavy pot over medium heat. add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. transfer shrimp to a plate. add remaining 2 tablespoons butter to same pot. add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
• 3 remove pot from heat; add brandy. return pot to heat and stir until almost evaporated, 2-3 minutes. add rice and tomato paste; stir for 1 minute. add shrimp stock, remaining bay leaf, parsley, thyme, and ¼ teaspoons cayenne. simmer uncovered until flavors meld and rice is soft, about 20 minutes. season with salt and pepper. reserve 4 shrimp for garnish and stir remaining shrimp into bisque. remove parsley, thyme, and bay leaf.
• 4 working in batches, purée bisque in a blender until smooth. pour through a fine-mesh strainer set over a clean pot. discard solids in strainer. stir in cream and reheat bisque over medium heat. add lemon juice. season to taste with salt, pepper, and more cayenne, if desired.
• 5 mince reserved shrimp and mix with chives in a small bowl. place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. ladle bisque around garnish and serve.

P.f.chang's Firecracker Shrimp (copycat)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces medium shrimp, peeled and deveined
• 3 tablespoons diced green peppers
• 3 tablespoons diced yellow onions
• 10 ounces cooked egg noodles
• 1 tablespoon minced garlic
• 3 tablespoons diced red peppers
• 1 tablespoon green onion ( part only)
• 1 tablespoon chili paste
• 2 tablespoons chili bean sauce or 2 tablespoons chili paste
• 1 cup chicken stock
• 1/2 cup rice wine
• 2 tablespoons oyster sauce
• 1 tablespoon chili paste
• 1/2 teaspoon cornstarch
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 egg

Recipe

• 1 cook noodles until al dente.
• 2 shock in generous amounts of ice water, turning with your hands to speed chilling.
• 3 drain very well.
• 4 coat lightly with sesame oil.
• 5 heat wok, add 1 teaspoon of oil.
• 6 place shrimp into medium hot oil;slightly undercook.
• 7 drain wok, wipe out excess oil.
• 8 add noodles and toss with 3 ounces of firecracker shrimp sauce.
• 9 mound noodles into a large shallow bowl;clean wok.
• 10 stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of firecracker shrimp sauce and toss quickly.
• 11 finish with sesame oil.
• 12 place shrimp and sauce over noodles.
• 13 garnish with cilantro sprigs.

Shrimp Bisque With Pernod

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/4 lbs medium shrimp, shelled and deveined, shells reserved
• 1/4 cup unsalted butter
• 1/2 cup pernod
• 2 quarts water
• 1 bay leaf (not california)
• 3 carrots, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 tablespoons long-grain rice
• 2 tablespoons tomato paste
• 3/4 teaspoon cayenne
• 2 teaspoons salt
• 1/3 cup heavy cream
• fresh lemon juice
• chopped fresh chives

Recipe

• 1 cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden.
• 2 add pernod and boil, stirring frequently, until most of liquid is evaporated. add water and bay leaf and simmer, uncovered, 20 minutes.
• 3 pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.
• 4 while stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a 6-quart heavy pot over moderate heat, stirring frequently, until just cooked through, 3 to 4 minutes. transfer with a slotted spoon to a bowl.
• 5 add remaining 2 tablespoons butter to pot, then cook carrots, celery, and onion over moderate heat, stirring, until softened. stir in rice, tomato paste, cayenne, salt, and shrimp stock and simmer, covered, until rice is tender, about 20 minutes. set aside 12 shrimp and stir remainder into bisque.
• 6 purée bisque in batches in a blender (use caution when blending hot liquids), then pour through fine sieve into another pot. stir in cream and cook over low heat until heated through (do not boil). stir in lemon juice and salt to taste.
• 7 cut reserved shrimp into 1/4-inch dice, then use as part of garnish for bisque.

Shrimp Bisque

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 lb uncooked shrimp, peeled, deveined
• 2 celery ribs, diced
• 1 small onion, chopped
• 1 carrot, diced
• 2 1/2 tablespoons chopped fresh tarragon (or 2 1/2 teaspoons dried)
• 1 1/2 teaspoons grated lemon peel
• 1 cup dry wine
• 1/4 cup brandy
• 3 cups shrimp stock
• 1 cup whipping cream
• 3 tablespoons long-grain rice
• 2 tablespoons tomato paste

Recipe

• 1 melt butter in heavy large dutch oven over medium heat. add shrimp and sauté until just cooked through, about 4 minutes. using slotted spoon, transfer shrimp to bowl.
• 2 add celery, onion, carrot, tarragon and lemon peel to dutch oven. sauté until vegetables are soft, about 8 minutes. add wine and brandy and boil 2 minutes. add shrimp stock, whipping cream, rice and tomato paste. cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.
• 3 purée soup in batches in blender. return to dutch oven. place all but 6 shrimp in blender. add 3 cups soup and blend until shrimp are coarsely chopped. add to soup.
• 4 bring soup to simmer, stirring frequently.
• 5 season with salt and pepper.
• 6 ladle into 6 bowls; garnish each with 1 shrimp.

Shrimp Boil Hobo Packs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 24 shelled and deveined large shrimp (about 1 1/4 lbs.)
• 16 mussels, scrubbed (about 10 oz.)
• 6 ounces kielbasa, sliced 1/2-inch thick
• 1 large ear of corn, shucked and cut into 8 rounds
• 4 fresh thyme sprigs
• 1 1/2 tablespoons unsalted butter, cut into 4 pieces
• old bay seasoning
• 1/4 cup dry wine
• 1/4 cup water

Recipe

• 1 light grill. lay 24 x 18" sheets of heavy duty aluminum foil on a work surface. fold each sheet in half crosswise. on the lower half of each sheet, arrange the seafood, sausage, corn, thyme and butter; season with old bay. fold the top half of each sheet over the bottom half and seal very tightly on 2 sides. into each packet pour 1 tbsp each of wine and water. seal tightly.
• 2 grill the packets on the grate over moderately high heat, turning once, until puffed, about 10 minutes. cut open each packet. pour the contents into bowls and serve with crusty bread and more old bay.