szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

shrimp nachos

Ingredients

• Servings: 20
• 1 (14.5 ounce) package tortilla chips, or to taste
• 2 pounds shredded monterey jack cheese
• 1 1/2 pounds large peeled and deveined cooked shrimp, tails removed and shrimp quartered
• 1 cup mayonnaise
• 4 chipotle peppers in adobo sauce, chopped
• 1/2 cup chopped fresh cilantro
• 1/4 cup dried minced onion (such as mccormick® coarse grind blend white and green onions)
• 1 1/2 tablespoons ground cumin
• 1/4 teaspoon ground black pepper

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• spread tortilla chips the prepared baking sheet.
• mix monterey jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. spoon mixture the tortilla chips.
• bake in the preheated oven for 3 minutes. turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. allow nachos to sit at room temperature for about 2 minutes before serving.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

quick quiche

Ingredients

• Servings: 6
• 8 slices bacon
• 4 ounces shredded swiss cheese
• 2 tablespoons butter, melted
• 4 eggs, beaten
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cups milk

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
• line bottom of pie plate with cheese and crumbled bacon. combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
• bake in preheated oven for 35 minutes, until set. serve hot or cold.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

shrimp scampi with sun-dried tomatoes

Ingredients

• Servings: 2
• 1 1/2 cups rotini pasta
• 1/4 cup butter
• 20 cooked large shrimp, tails removed
• 4 cloves garlic, minced
• 1/4 cup dry white
• 1/4 cup fresh lemon juice
• 1 dash worcestershire sauce
• 3 tablespoons chopped sun-dried tomatoes (packed in oil)
• 2 tablespoons chopped fresh parsley
• fresh ground black pepper to taste
• sea salt to taste
• 2 tablespoons grated parmesan cheese, or to taste (optional)

Recipe

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


• bring a large pot of lightly salted water to a boil. cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• melt butter in a large skillet over medium-low heat. cook shrimp in hot butter until mostly pink, 3 to 5 minutes. add garlic and cook until fragrant, about 1 minute. pour white , lemon juice, and worcestershire sauce over the shrimp mixture; cook until fragrant, about 2 minutes. sprinkle tomatoes and parsley over the shrimp mixture; cook until the tomatoes are warmed, about 1 minute.
• divide pasta between 2 bowls; top each portion with about half the shrimp and sauce. garnish with parmesan cheese.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

Shrimp Lo Mein

Ingredients

• Servings: 2
• 1 (8 ounce) package spaghetti
• 1/2 cup chicken broth
• 1 1/2 tablespoons white sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 1 1/2 cups uncooked medium shrimp, peeled and deveined
• 3 large cloves garlic, minced
• 1/4 cup green onions, chopped

Recipe

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


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
• heat oil in a large skillet or wok over medium-high heat. cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. reduce heat to medium-low. add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. toss cooked spaghetti with the mixture to coat the noodles in sauce. serve immediately.

quick and easy pad thai

Ingredients

• Servings: 6
• 1 (6.75 ounce) package dried rice vermicelli
• 3 cups ketchup
• 1/2 cup soy sauce
• 3 tablespoons lime juice
• 2 teaspoons white sugar
• 1 teaspoon curry powder
• 2 teaspoons smooth peanut butter
• hot chile paste (optional)
• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves - diced
• 1/2 pound shrimp, peeled and deveined
• 4 cups bean sprouts
• 2 green bell peppers, sliced
• 2 eggs, beaten
• 1 cup chopped green onions
• 1 tablespoon chopped unsalted peanuts

Recipe

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


• soak rice noodles in warm water for 20 minutes. drain, and set aside.
• in a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chile paste. set aside.
• heat oil in a wok or large skillet over medium-high heat. add chicken, and cook for about 5 minutes, or until juices run clear. add the green peppers, and saute for a minute. move the chicken and pepper to one side of the pan, and pour in the eggs. cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers. add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles. mix and cook for a few minutes until shrimp are pink. add the remaining sauce, and cook until heated through. garnish with green onions and chopped peanuts, and serve.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

boudreaux's zydeco stomp gumbo

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 1 cup skinless, boneless chicken breast halves - chopped
• 1/2 pound lamb sausage links, thinly sliced
• 1 cup olive oil
• 1 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 quarts chicken broth
• 1 (12 fluid ounce) can or bottle
• 6 stalks celery, diced
• 4 roma (plum) tomatoes, diced
• 1 sweet onion, sliced
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 2 tablespoons chopped fresh red chile peppers
• 1 bunch fresh parsley, chopped
• 1/4 cup seasoning
• 1 pound shrimp, peeled and deveined

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. stir in sausage, and cook until evenly browned. drain chicken and sausage, and set aside.
• in a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. stir constantly until browned and bubbly. mix in garlic, and cook about 1 minute.
• gradually stir chicken broth and into the roux mixture. bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and seasoning. reduce heat, cover, and simmer about 40 minutes, stirring often.
• mix chicken, sausage, and shrimp into the broth mixture. cook, stirring frequently, about 20 minutes.

Salmon Pot Pie

Ingredients

• Servings: 2
• 3 cups clam juice
• 1 (3 ounce) salmon fillet, skin removed
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 small leek, diced
• 1 shallot, minced
• 3 tablespoons all-purpose flour, or as needed
• 1 cup heavy whipping cream
• 3 tablespoons chopped fresh dill, or to taste
• 1/2 lemon, juiced, or to taste
• salt and ground black pepper to taste
• 10 medium shrimp, peeled and deveined
• 1 1/2 ounces smoked salmon, chopped
• 1/2 sheet frozen puff pastry, thawed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 425 degrees f (220 degrees c). grease two 2-cup baking dishes.
• bring the clam juice to a simmer in a small pot. place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes. remove salmon to a plate; reserve poaching liquid.
• heat olive oil and butter in a skillet over medium heat. stir in carrot, celery, leek, and shallot; cook and stir until vegetables are tender, about 5 minutes. whisk flour into vegetable mixture; cook and stir until flour is golden, about 5 minutes.
• whisk reserved poaching liquid and cream into vegetable mixture; return to a simmer and cook, stirring occasionally, until sauce thickens, about 3 minutes. stir dill and lemon juice into mixture; season with salt and pepper.
• break salmon fillet into bite-size pieces; divide into prepared baking dishes. cover salmon with 1/3 the sauce; layer 5 shrimp into each dish. cover shrimp with 1/3 the sauce; divide smoked salmon evenly into each dish. top with remaining 1/3 the sauce.
• roll out puff pastry sheet 1/8-inch thick on a lightly floured surface. cut two pastry circles large enough to cover the baking dishes and place one circle over each dish. place dishes on a baking sheet.
• bake in the preheated oven until pastry is risen and golden brown, about 15 minutes. cool for 5 minutes before serving.

shrimp provencal

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 1/2 pounds large shrimp (21-25 per pound), peeled and deveined
• 2 cups red peppers, diced
• 1 cup chopped onion
• 3 large cloves garlic, chopped
• 1/2 teaspoon fennel seeds
• 2 tablespoons chopped fresh thyme
• 1/2 cup dry white
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can canned diced tomatoes
• 1/2 cup chopped fresh basil
• salt and freshly ground pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• heat olive oil in a large skillet over medium-high heat. quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
• stir in white , tomato paste, and diced tomatoes. bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. stir in the basil, and season to taste with salt and pepper before serving.

no yolks® saucy shrimp noodles with feta

Ingredients

• Servings: 4
• 1/2 (12 ounce) package no yolks® dumpling noodles
• 2 1/3 cups tomato and herb pasta sauce
• 1/4 cup sliced sun-dried tomatoes
• 1/2 cup white (optional)
• 1 teaspoon lemon juice, or to taste
• 1 teaspoon finely grated lemon zest (optional)
• 1/2 teaspoon dried oregano leaves
• 1/2 pound peeled and deveined frozen raw shrimp, thawed
• freshly ground black pepper
• 1/4 cup crumbled feta cheese
• chopped fresh parsley (optional)

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• prepare the noodles according to package directions.
• meanwhile, bring the sauce, sun-dried tomatoes, (if using), lemon juice, lemon zest (if using) and oregano to a simmer in a large skillet set over medium heat. stir in the shrimp and cook for 3 to 4 minutes or until no pink remains. season to taste with pepper.
• serve the shrimp mixture over the hot cooked noodles. garnish each serving with feta cheese and parsley.

bubba's jambalaya

Ingredients

• Servings: 12
• 6 slices bacon, cut into 1 inch pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
• 2 (14.5 ounce) cans crushed tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon pieces with a slotted spoon, and set aside. add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. season with thyme and seasoning. bring to a boil, and add the rice. bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• stir in the shrimp and bacon just before serving, and heat through. if you use uncooked shrimp, let it cook for about 5 minutes before serving.

surf and turf for two

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1 tablespoon finely minced onion
• 1 tablespoon white
• 1 teaspoon worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon dried parsley
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 clove garlic, minced
• 1/8 teaspoon freshly ground black pepper
• 12 medium shrimp, peeled and deveined
• 2 (4 ounce) filet mignon steaks
• 2 teaspoons olive oil
• 1 teaspoon steak seasoning

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins


• whisk 1 tablespoon olive oil, butter, onion, , worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. toss to coat evenly. cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

Uncle Dank's Gumbo

Ingredients

• Servings: 10
• 2 tablespoons butter
• 2 cloves garlic
• 2 cups chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 pound okra, chopped
• 1/4 cup canola oil
• 1/4 cup all-purpose flour
• 1 pound chicken thighs
• 1 pound andouille sausage links
• 2 cups water
• 6 cups chicken broth
• 2 pounds fresh shrimp, peeled and deveined
• 1 sprig fresh thyme
• 3 teaspoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon hot pepper sauce (e.g. tabasco™)
• 1/2 teaspoon file powder (optional)

Recipe

Preparation Time: 45 mins Cook Time: 3 hrs

Ready Time: 3 hrs 45 mins


• melt the butter in a large skillet over medium heat. add the garlic, onion, bell pepper, celery and okra; cook and stir until golden brown. remove from the skillet, and set aside.
• brown the sausage in the skillet over medium heat. remove from the pan to drain on paper towels. drain the sausage fat from the skillet, and pour in the vegetable oil to heat. place the chicken in the skillet, and cook for about 20 minutes, turning frequently. remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.
• reduce the heat to low, and stir in the flour. cook, stirring constantly, until the roux reaches a deep brown color. this should take about 30 minutes.
• stir 2 cups of water into the roux, and add the onion, garlic and peppers. set the heat to medium, and bring to a boil. stir in the chicken broth, and simmer over low heat. cut the chicken into cubes, and add to the broth along with the sausage. simmer for about 1 hour.
• meanwhile, combine rice and 2 cups of water in a saucepan. bring to a boil, then reduce heat to low, and simmer for 20 minutes, or until rice is tender.
• add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. cook for another 20 minutes. remove from the heat, and stir in the file powder.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

Spicy Shrimp And Sweet Potato Soup

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 red onion, chopped
• 1/2 teaspoon minced garlic
• 4 cups vegetable stock
• 4 cups corn
• 2 cups peeled and diced sweet potatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 cup salsa
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• salt and ground black pepper to taste
• 1 1/2 pounds peeled medium shrimp
• 4 green onions, chopped

Recipe

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


• heat olive oil in a large pot over medium heat. cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
• stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. stir green onion into soup; season with salt and pepper.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Triple Decker Grilled Shrimp Blt With Avocado And Chipotle Mayo

Ingredients

• Servings: 2
• 1 cup mayonnaise
• 1 chipotle pepper in adobo sauce
• 1/2 lime, juiced
• 1 pinch salt
• 1 pinch ground black pepper
• 4 slices bacon
• 8 extra-large shrimp - peeled, deveined, and tails removed
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 avocado, peeled, pitted and sliced
• 2 leaves romaine lettuce
• 4 slices ripe red tomato
• 6 slices sourdough bread, toasted

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. puree until smooth with a stick blender. alternately, you can use a food processor to puree the ingredients. cover and refrigerate until ready to assemble sandwiches.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. toss the shrimp in a bowl with olive oil and salt and pepper to taste.
• cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
• to assemble sandwiches: spread prepared mayonnaise dressing generously on 1 slice of bread. arrange half of the shrimp and avocado slices on top. place another slice of bread over the avocado, and spread another layer of the dressing. top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. repeat with the remaining ingredients for the second sandwich.

surf and turf for two

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1 tablespoon finely minced onion
• 1 tablespoon white
• 1 teaspoon worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon dried parsley
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 clove garlic, minced
• 1/8 teaspoon freshly ground black pepper
• 12 medium shrimp, peeled and deveined
• 2 (4 ounce) filet mignon steaks
• 2 teaspoons olive oil
• 1 teaspoon steak seasoning

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins


• whisk 1 tablespoon olive oil, butter, onion, , worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. toss to coat evenly. cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

Triple Decker Grilled Shrimp Blt With Avocado And Chipotle Mayo

Ingredients

• Servings: 2
• 1 cup mayonnaise
• 1 chipotle pepper in adobo sauce
• 1/2 lime, juiced
• 1 pinch salt
• 1 pinch ground black pepper
• 4 slices bacon
• 8 extra-large shrimp - peeled, deveined, and tails removed
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 avocado, peeled, pitted and sliced
• 2 leaves romaine lettuce
• 4 slices ripe red tomato
• 6 slices sourdough bread, toasted

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. puree until smooth with a stick blender. alternately, you can use a food processor to puree the ingredients. cover and refrigerate until ready to assemble sandwiches.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. toss the shrimp in a bowl with olive oil and salt and pepper to taste.
• cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
• to assemble sandwiches: spread prepared mayonnaise dressing generously on 1 slice of bread. arrange half of the shrimp and avocado slices on top. place another slice of bread over the avocado, and spread another layer of the dressing. top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. repeat with the remaining ingredients for the second sandwich.

Spicy Shrimp And Sweet Potato Soup

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 red onion, chopped
• 1/2 teaspoon minced garlic
• 4 cups vegetable stock
• 4 cups corn
• 2 cups peeled and diced sweet potatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 cup salsa
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• salt and ground black pepper to taste
• 1 1/2 pounds peeled medium shrimp
• 4 green onions, chopped

Recipe

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


• heat olive oil in a large pot over medium heat. cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
• stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. stir green onion into soup; season with salt and pepper.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Gulf Coast Guacamole Dip

Ingredients

• Servings: 5
• 4 ripe avocados - peeled, pitted, and mashed
• 1 1/2 cups picante sauce (such as pace® picante sauce)
• 1 (4 ounce) can chopped black olives
• 1 (8 ounce) carton sour cream
• 1/2 cup cooked small shrimp, chopped
• 1/2 teaspoon seasoned salt (such as morton® nature's seasons® seasoning blend)

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• whisk together the avocado, picante sauce, olives, sour cream, and shrimp. season to taste with seasoned salt.
• refrigerate for 2 hours; stir to mix well before serving.

shrimp and grits louisiana style

Ingredients

• Servings: 2
• 1 cup water
• 1 pinch salt
• 6 tablespoons grits
• 2 tablespoons olive oil
• 1/2 cup diced tasso ham
• 2 tablespoons diced onion
• 2 tablespoons diced green bell pepper
• 20 medium shrimp, peeled and deveined
• 1/4 cup white
• 1 cup heavy whipping cream
• salt and ground black pepper to taste
• 1 tablespoon chopped green onion, green parts only

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. set aside and keep warm.
• heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
• pour white into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. season with salt and black pepper.
• divide the grits 2 serving plates and line the edge of each plate with 10 shrimp. pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

filet mignon with garlic shrimp cream sauce

Ingredients

• Servings: 2
• 2 (4 ounce) beef tenderloin filets, 1 1/2 inches thick
• 1 tablespoon olive oil
• salt to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large shallot, minced
• 2 tablespoons minced garlic
• 1/4 cup chardonnay
• 1/2 pound uncooked shrimp - peeled, deveined, and cut into 3 pieces
• 1/4 cup heavy cream
• 1 tablespoon butter
• salt and pepper to taste

Recipe

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


• heat a heavy steel or cast-iron skillet over medium-high heat. brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). set the filets aside to rest, covered loosely with foil.
• melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. cook and stir the shallot and garlic until tender, about 2 minutes. pour in the , and cook and stir until the reduces by half, about 3 minutes. stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
• to serve, place filets on serving plates, and top each with half the shrimp sauce. sauce will thicken slightly as it cools.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

trinidad-style curried potatoes (aloo) with green beans and shrimp

Ingredients

• Servings: 2
• 1/2 pound peeled and deveined medium shrimp
• 1 tablespoon white vinegar
• 1 tablespoon seafood seasoning (such as old bay®)
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 small onion, minced
• 1 celery stalk, minced
• 1 small carrot, minced
• 1/2 red bell pepper, minced
• 1/4 scotch bonnet chile pepper, minced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 cup water
• 2 potatoes, cubed
• 2 cups hot water
• 1 cup frozen french cut green beans, thawed
• 1 bunch fresh cilantro leaves, chopped
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• toss the shrimp, white vinegar, seafood seasoning, and cumin together in a bowl.
• heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. stir in the celery, carrot, red bell pepper, and scotch bonnet pepper; cook until tender, about 5 minutes. add the garlic and cook another 3 minutes. whisk the curry powder into 1/2 cup of water in a small bowl; pour into the pot while also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. pour in 2 cups hot water and bring mixture to a boil. gently lie the green beans into the pot. allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. add the shrimp and cook another 5 minutes. sprinkle the cilantro leaves over the mixture and season with salt and pepper just before serving.

bubba's jambalaya

Ingredients

• Servings: 12
• 6 slices bacon, cut into 1 inch pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
• 2 (14.5 ounce) cans crushed tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon pieces with a slotted spoon, and set aside. add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. season with thyme and seasoning. bring to a boil, and add the rice. bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• stir in the shrimp and bacon just before serving, and heat through. if you use uncooked shrimp, let it cook for about 5 minutes before serving.

Cod In Tomatoes With

Ingredients

• Servings: 2
• 6 vine-ripened tomatoes
• 1 tablespoon vegetable oil
• 3/4 onion, finely chopped
• 2 cloves garlic, chopped
• 1 fresh red chile pepper, seeded and chopped
• 1 cup dry white , or more as needed
• salt and ground black pepper to taste
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 (4 ounce) cod loins
• 8 large uncooked prawns, peeled and deveined

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• slice an 'x' in the bottom of each tomato. bring a pot of water to a boil; boil tomatoes for 2 minutes. remove with a slotted spoon and place in a bowl of iced water for 1 minute. peel tomatoes, starting from the 'x' side; chop.
• heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. pour in ; cook over medium heat until reduces slightly, about 5 more minutes. stir in salt, black pepper, basil, and parsley.
• place cod loins into tomato mixture; cover and cook for 5 minutes. turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. season with salt and black pepper.

tequila shrimp

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 4 cloves garlic, chopped
• 1 1/2 pounds large shrimp - peeled and deveined
• 1/2 cup tequila
• 1/2 cup chopped fresh cilantro
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a large skillet over medium heat. saute garlic until light brown. place shrimp in the pan, and cook for 3 minutes.
• pour in tequila, and season with cilantro, salt, and pepper. cook for 2 more minutes.

boudreaux's zydeco stomp gumbo

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 1 cup skinless, boneless chicken breast halves - chopped
• 1/2 pound lamb sausage links, thinly sliced
• 1 cup olive oil
• 1 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 quarts chicken broth
• 1 (12 fluid ounce) can or bottle
• 6 stalks celery, diced
• 4 roma (plum) tomatoes, diced
• 1 sweet onion, sliced
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 2 tablespoons chopped fresh red chile peppers
• 1 bunch fresh parsley, chopped
• 1/4 cup seasoning
• 1 pound shrimp, peeled and deveined

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. stir in sausage, and cook until evenly browned. drain chicken and sausage, and set aside.
• in a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. stir constantly until browned and bubbly. mix in garlic, and cook about 1 minute.
• gradually stir chicken broth and into the roux mixture. bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and seasoning. reduce heat, cover, and simmer about 40 minutes, stirring often.
• mix chicken, sausage, and shrimp into the broth mixture. cook, stirring frequently, about 20 minutes.

Shrimp Pasta Salad With A Creamy Lemon Dressing

Ingredients

• Servings: 5
• dressing:
• 1/4 cup greek yogurt
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 2 teaspoons minced garlic
• 1 teaspoon ground black pepper
• pasta:
• 10 ounces penne pasta
• 40 medium shrimp, or more to taste
• 2 tablespoons olive oil, or more to taste
• salt and ground black pepper to taste
• 1/2 cup chopped scallions (green onions)
• 1 teaspoon kosher salt
• 1/2 cup shredded cheddar cheese
• 1/2 lemon, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• whisk yogurt, chicken broth, lemon juice, dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
• bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. drain and rinse under cold water until pasta is slightly cooled.
• preheat oven to 450 degrees f (230 degrees c).
• toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. transfer to a glass baking dish.
• bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
• toss pasta with dressing in a bowl. add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. garnish pasta salad with cheddar cheese and lemon slices.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Shrimp Skewers With Citrus- Dipping Sauce

Ingredients

• Servings: 4
• 1 pound peeled and deveined large raw shrimp (21/30 size)
• 6 tablespoons holland house® cooking
• 2 teaspoons toasted sesame oil
• 1/4 cup orange juice
• 1 tablespoon light soy sauce
• 1 teaspoon grated or minced fresh ginger
• 1 teaspoon cornstarch
• 1 tablespoon chopped cilantro
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• combine shrimp, 2 tablespoons cooking and sesame oil in a bowl. let stand 20 minutes. preheat grill. thread 5-6 shrimp on each skewer (reserve marinade). grill shrimp about 2 minutes per side, turning with a spatula to release from grill.
• stir reserved marinade, remaining 4 tablespoons cooking , juice, soy sauce, ginger and cornstarch in a small saucepan. simmer 1- 2 minutes until slightly thickened. add sesame seeds and cilantro. serve with shrimp.

king prawn and scallop in ginger butter

Ingredients

• Servings: 2
• 1/3 cup white
• 3/4 cup vegetable stock
• 1 teaspoon chopped fresh ginger
• 1 clove garlic, minced
• 1 small carrot, chopped
• 1/2 leek, chopped
• 10 sea scallops, halved
• 1/3 pound tiger prawns, peeled and deveined
• 1/2 cup unsalted butter, cubed
• chopped fresh chives for garnish
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring the , vegetable stock, ginger, and garlic to boil in a skillet. mix in the carrot and leek, and reduce heat to low. simmer 5 minutes. mix in scallops and prawns. stir in the butter cubes. continue cooking until butter is melted and scallops and prawns are opaque. sprinkle with chives, and season with salt and pepper to serve.

Dill And Shrimp Salad

Ingredients

• Servings: 8
• 3 pounds cooked shrimp
• 2 lemons, juiced
• 1 lime, juiced
• 2 stalks celery, chopped
• 3 green onions, chopped
• 1 tablespoon chopped fresh dill
• 1 cup mayonnaise
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. mix well and refrigerate until chilled.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Shrimp Asopao

Ingredients

• Servings: 8
• 1 pound shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon adobo seasoning
• 3 tablespoons olive oil
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 small tomato, seeded and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 1/2 cups short-grain rice
• 7 cups water
• 1 bay leaf
• crushed red pepper to taste
• 3/4 cup frozen petite peas

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• season the shrimp with salt, pepper, and adobo seasoning; set aside.
• heat the olive oil in a large, deep pot over medium-high heat. cook the green bell pepper, red bell pepper, tomato, and onion in the hot oil until the onion is soft. mix in the garlic and tomato paste. stir in the rice until coated. pour in the water. drop in the bay leaf. bring the mixture to a boil; reduce heat to medium-low and simmer about 20 minutes. add the seasoned shrimp and the peas. cook until the shrimp is pink, about 5 minutes; remove from heat immediately.

bubba's jambalaya

Ingredients

• Servings: 12
• 6 slices bacon, cut into 1 inch pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
• 2 (14.5 ounce) cans crushed tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon pieces with a slotted spoon, and set aside. add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. season with thyme and seasoning. bring to a boil, and add the rice. bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• stir in the shrimp and bacon just before serving, and heat through. if you use uncooked shrimp, let it cook for about 5 minutes before serving.

shrimp kisses with feta cheese

Ingredients

• Servings: 20
• 20 peeled and deveined medium shrimp
• 1 cup crumbled feta cheese
• 3 large jalapeno peppers, seeded and cut into slivers
• 10 slices thick sliced bacon, cut in half
• 20 toothpicks, soaked in water

Recipe

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


• preheat an outdoor grill for medium-low heat, and lightly oil the grate.
• use a sharp paring knife to cut down the backs of the shrimp nearly all the way through, so you can spread apart the two halves. open up the shrimp and lay them out your work surface. spoon some crumbled feta cheese each shrimp, then top with slivers of jalapeno pepper. close up the shrimp and wrap each with a strip of bacon; secure with a toothpick.
• cook on the preheated grill until the bacon has begun to crisp and the shrimp is no longer translucent in the center, 10 to 15 minutes.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

king prawn and scallop in ginger butter

Ingredients

• Servings: 2
• 1/3 cup white
• 3/4 cup vegetable stock
• 1 teaspoon chopped fresh ginger
• 1 clove garlic, minced
• 1 small carrot, chopped
• 1/2 leek, chopped
• 10 sea scallops, halved
• 1/3 pound tiger prawns, peeled and deveined
• 1/2 cup unsalted butter, cubed
• chopped fresh chives for garnish
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring the , vegetable stock, ginger, and garlic to boil in a skillet. mix in the carrot and leek, and reduce heat to low. simmer 5 minutes. mix in scallops and prawns. stir in the butter cubes. continue cooking until butter is melted and scallops and prawns are opaque. sprinkle with chives, and season with salt and pepper to serve.

grilled marinated shrimp

Ingredients

• Servings: 6
• 1 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined with tails attached
• skewers

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• in a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. reserve a small amount for basting later. pour remaining marinade into a large resealable plastic bag with shrimp. seal, and marinate in the refrigerator for 2 hours.
• preheat grill for medium-low heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Delicious Shrimp

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 6 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (6.5 ounce) can tomato sauce
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/2 cup all-purpose flour
• 1 pinch salt and ground black pepper to taste
• 1 pound peeled and deveined medium shrimp
• 1/2 cup tomato juice

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• heat oil in a dutch oven or heavy pot over medium heat. cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
• put flour into a large sealable plastic bag. season flour with salt and pepper. add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
• stir tomato juice into the mixture in the dutch oven. reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. remove dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

boudreaux's zydeco stomp gumbo

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 1 cup skinless, boneless chicken breast halves - chopped
• 1/2 pound lamb sausage links, thinly sliced
• 1 cup olive oil
• 1 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 quarts chicken broth
• 1 (12 fluid ounce) can or bottle
• 6 stalks celery, diced
• 4 roma (plum) tomatoes, diced
• 1 sweet onion, sliced
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 2 tablespoons chopped fresh red chile peppers
• 1 bunch fresh parsley, chopped
• 1/4 cup seasoning
• 1 pound shrimp, peeled and deveined

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. stir in sausage, and cook until evenly browned. drain chicken and sausage, and set aside.
• in a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. stir constantly until browned and bubbly. mix in garlic, and cook about 1 minute.
• gradually stir chicken broth and into the roux mixture. bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and seasoning. reduce heat, cover, and simmer about 40 minutes, stirring often.
• mix chicken, sausage, and shrimp into the broth mixture. cook, stirring frequently, about 20 minutes.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

Seafood

Ingredients

• Servings: 6
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sweet basil
• 1/4 cup butter
• 1 cup peeled chopped tomato
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped green bell pepper
• 1 1/2 teaspoons minced garlic
• 1 1/4 cups chicken stock
• 1 cup canned tomato sauce
• 1 teaspoon white sugar
• 1/2 teaspoon hot pepper sauce (such as tabasco®)
• 2 bay leaves
• 1 pound peeled and deveined rock shrimp (thawed if frozen)
• 1 pound bay scallops (thawed if frozen)
• 1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• melt butter in a large dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. cook and stir until the onion is translucent, about 5 minutes.
• stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. reduce heat to low and bring sauce to a simmer. stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. remove bay leaves to serve.