Shrimp dish?!
my friend cames to dinne with me and I will like to cook samething different!.!.!.
no psta pleasWww@FoodAQ@Com
no psta pleasWww@FoodAQ@Com
Answers:
SHRIMP CURRY
1 lb!. cooked shrimp
1 can condensed mushroom soup
1/4 c!. seedless raisins
1 lg!. onion, finely chopped
2 tbsp!. butter
1/4 each tsp!. salt and pepper
2 tsp!. curry powder
1/4 c!. sour cream
dash of tabasco
lemon juice, to season
Sauté the finely chopped onion and 2 tbsp!. butter!. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste)!.
Add shrimp, seedless raisins, and heat thoroughly!. Season with salt and pepper!.
Stir in sour cream, a few drops of lemon juice, and a dash of tabasco!.
Serve over hot rice!.
HERBED SHRIMP IN GARLIC BUTTER
3 dozen shrimp, de-veined
1 tablespoon salt
1 teaspoon oregano
1 teaspoon thyme
1/2 cup butter
5 cloves garlic, pressed
1 tablespoon fresh parsley, minced
1/4 lb!. sliced mushrooms
1/4 cup butter
6 thin orange slices, for garnishing (optional)
green onions, for garnishing (optional)
Shell and de-vein shrimp, leaving tails on!. Place shrimp in small bowl with salt, oregano, thyme!.
In a separate bowl, cream together butter, garlic and parsley!.
In a small skillet, sauté mushrooms in butter!. Brush seasoning mixture lightly from shrimp, allowing some to remain!. Divide the shrimp among six individual oven proof baking dishes; top with sautéed mushrooms and drizzle with remaining butter from skillet!.
Spoon garlic butter mixture (as desired) on top of mushrooms!.
Bake at 375°F!. for 12 minutes or until done!.
Garnish each serving with a thin orange slice, cut through to the center on one side and arranged in a twist over the shrimp!. Top with a curl of green onion, if desired!.
6 servings!.
BAKED STUFFED SHRIMP
Jumbo shrimp (about 2 lb!.) or 4 per serving
1 c!. bread crumbs
1/2 c!. melted butter
2 tsp!. parsley flakes
2 tbsp!. grated cheese
1/4 tsp!. salt
1/4 tsp!. pepper
1 sm!. can crabmeat (optional)
White wine or sherry to moisten
Rinse shrimp!. Remove shell; leave tail!. Cut shrimp partway through and remove vein!. Mix all ingredients before stuffing!. Lay shrimp spread open; stuff on baking sheet (about 1 tsp!. per shrimp)!. Drizzle with melted butter and bake 20 minutes in 450 degree oven!.Www@FoodAQ@Com
1 lb!. cooked shrimp
1 can condensed mushroom soup
1/4 c!. seedless raisins
1 lg!. onion, finely chopped
2 tbsp!. butter
1/4 each tsp!. salt and pepper
2 tsp!. curry powder
1/4 c!. sour cream
dash of tabasco
lemon juice, to season
Sauté the finely chopped onion and 2 tbsp!. butter!. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste)!.
Add shrimp, seedless raisins, and heat thoroughly!. Season with salt and pepper!.
Stir in sour cream, a few drops of lemon juice, and a dash of tabasco!.
Serve over hot rice!.
HERBED SHRIMP IN GARLIC BUTTER
3 dozen shrimp, de-veined
1 tablespoon salt
1 teaspoon oregano
1 teaspoon thyme
1/2 cup butter
5 cloves garlic, pressed
1 tablespoon fresh parsley, minced
1/4 lb!. sliced mushrooms
1/4 cup butter
6 thin orange slices, for garnishing (optional)
green onions, for garnishing (optional)
Shell and de-vein shrimp, leaving tails on!. Place shrimp in small bowl with salt, oregano, thyme!.
In a separate bowl, cream together butter, garlic and parsley!.
In a small skillet, sauté mushrooms in butter!. Brush seasoning mixture lightly from shrimp, allowing some to remain!. Divide the shrimp among six individual oven proof baking dishes; top with sautéed mushrooms and drizzle with remaining butter from skillet!.
Spoon garlic butter mixture (as desired) on top of mushrooms!.
Bake at 375°F!. for 12 minutes or until done!.
Garnish each serving with a thin orange slice, cut through to the center on one side and arranged in a twist over the shrimp!. Top with a curl of green onion, if desired!.
6 servings!.
BAKED STUFFED SHRIMP
Jumbo shrimp (about 2 lb!.) or 4 per serving
1 c!. bread crumbs
1/2 c!. melted butter
2 tsp!. parsley flakes
2 tbsp!. grated cheese
1/4 tsp!. salt
1/4 tsp!. pepper
1 sm!. can crabmeat (optional)
White wine or sherry to moisten
Rinse shrimp!. Remove shell; leave tail!. Cut shrimp partway through and remove vein!. Mix all ingredients before stuffing!. Lay shrimp spread open; stuff on baking sheet (about 1 tsp!. per shrimp)!. Drizzle with melted butter and bake 20 minutes in 450 degree oven!.Www@FoodAQ@Com
Rice is a great pairing with shrimp! Try sauteing some onion and bell pepper in olive oil until soft, then add 1 cup rice!. Stir until lightly toasted (about 1-2 minutes); add 2 cups of fish or vegetable stock (or chicken if you just have that) to pan and stir, reducing heat to medium low!. Cover and let cook until all the liquid is absorbed!. Increase heat to medium-medium high and add shrimp and 1/2 cup favorite salsa!. Stir, cover, and let cook until shrimp are cooked (about 5 minutes)!. Stir and serve with warm corn tortillas, shredded lettuce, chopped tomato, and refried beans or ranch beans!.
I hope you enjoy!Www@FoodAQ@Com
I hope you enjoy!Www@FoodAQ@Com
Shrimply Delicious Shrimp Salad
INGREDIENTS
1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
1/2 cup chopped onion
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
salt and pepper to taste
DIRECTIONS:
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise!. Season with salt and pepper!. Chill until ready to serve!.Www@FoodAQ@Com
INGREDIENTS
1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
1/2 cup chopped onion
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
salt and pepper to taste
DIRECTIONS:
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise!. Season with salt and pepper!. Chill until ready to serve!.Www@FoodAQ@Com
Chicken Fried Rice!.
6 oz!. cooked diced chicken
1/4 c!. low sodium chicken broth or bouillon
1 1/2 tbsp!. low sodium teriyaki sauce
1 tsp!. grated fresh ginger root
Pinch white pepper
2 tsp!. vegetable oil
2 lg!. eggs, lightly beaten
1/2 c!. diced onion
1/2 c!. shredded carrot
1 1/2 c!. cooked white rice
1/2 c!. frozen peas
In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper!. Set aside!. In large non stick skillet, heat 1 tablespoon oil!. Add eggs; cook, stirring until set but moist!. Remove egg to warm plate!. Add remaining oil and heat!. Add onion and carrot!. Stir fry 3 to 4 minutes, until tender!. Stir in rice and peas!. Cook until rice begins to brown!. Add chicken mixture and egg!. Cook 5 minutes longer until heated through!. 4 servings!.
Just swap the my chicken for your shrimps!.Www@FoodAQ@Com
6 oz!. cooked diced chicken
1/4 c!. low sodium chicken broth or bouillon
1 1/2 tbsp!. low sodium teriyaki sauce
1 tsp!. grated fresh ginger root
Pinch white pepper
2 tsp!. vegetable oil
2 lg!. eggs, lightly beaten
1/2 c!. diced onion
1/2 c!. shredded carrot
1 1/2 c!. cooked white rice
1/2 c!. frozen peas
In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper!. Set aside!. In large non stick skillet, heat 1 tablespoon oil!. Add eggs; cook, stirring until set but moist!. Remove egg to warm plate!. Add remaining oil and heat!. Add onion and carrot!. Stir fry 3 to 4 minutes, until tender!. Stir in rice and peas!. Cook until rice begins to brown!. Add chicken mixture and egg!. Cook 5 minutes longer until heated through!. 4 servings!.
Just swap the my chicken for your shrimps!.Www@FoodAQ@Com
Chef Alton Brown has a nice recipe for squid stuffed with shrimp!. You can find it here
http://www!.foodnetwork!.com/food/cda/reci!.!.!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/food/cda/reci!.!.!.Www@FoodAQ@Com
try this site
http://www!.videojug!.com/search!?keywords=!.!.!.Www@FoodAQ@Com
http://www!.videojug!.com/search!?keywords=!.!.!.Www@FoodAQ@Com
http://www!.youtube!.com/watch!?v=EMa1OLFrK!.!.!.
try this!.!.!. i made it about a month back!.!. and my family liked it!.!.!. i just added more spices to it beause my family likes spices!.!.!.
good luck!Www@FoodAQ@Com
try this!.!.!. i made it about a month back!.!. and my family liked it!.!.!. i just added more spices to it beause my family likes spices!.!.!.
good luck!Www@FoodAQ@Com
shrimp strogonoffWww@FoodAQ@Com
I like Indian shrimps and crabs very much!.
Thank you for delicious dinner!.Www@FoodAQ@Com
Thank you for delicious dinner!.Www@FoodAQ@Com
Caribbean Shrimp Packets
Source: The Reynolds Kitchens
1 (15 1/4 ounce) can pineapple chunks in juice, drained
1 1/2 pounds medium raw shrimp, peeled and deveined
1 medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 tablespoon seafood seasoning
1/2 cup butter or margarine, cut up
1/4 cup packed brown sugar
1 1/2 tablespoon lemon juice
Hot cooked rice
4 sheets heavy duty aluminum foil
Preheat grill to medium-high or oven to 450 degrees F!.
Center one-fourth of pineapple chunks on each sheet of aluminum foil!. Arrange shrimp in an even layer over pineapple!. Combine peppers, ginger and seasoning; sprinkle over shrimp!. Top with butter and brown sugar!. Drizzle with lemon juice!. Bring up foil sides!. Double fold top and ends to seal packet, leaving room for heat circulation inside!. Repeat to make four packets!.
Grill 8 to 10 minutes in covered grill or bake 12 to 14 minutes on a cookie sheet in oven!.
Serve over rice!.
Makes 4 servings
Boiled Shrimp With Spicy Herb Butter
1 cup butter
1/4 cup lemon juice
2 tablespoons minced garlic
1 tablespoon cracked black pepper
1 tablespoon paprika
3 tablespoons chopped fresh rosemary leaves
1 bay leaf
1 1/2 teaspoons oregano
3/4 teaspoon basil
1/2 teaspoon salt
3/4 tablespoon cayenne pepper powder
2 pounds large shrimp -- shelled and
-- deveined
(or more!)
Combine all ingredients EXCEPT shrimp - heat until butter is melted - cook over low heat for 10 minutes - remove bay leaf!.
Cook shrimp in boiling salted water for 3 minutes - drain well - place on serving dish and top with butter sauce
Twice-Cooked Coconut Shrimp
1 1/2 pounds large shrimp - peeled and deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce
Peel, devein and wash shrimp!. Dry well on paper towels!.
Mix together flour, cornstarch, salt and white pepper!. Add 2 tablespoons of vegetable oil and the ice water!. Stir to blend!.
Pour the coconut into a shallow pan!. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut!. Once coated, place each shrimp into a frying pan of oil heated to 350F!.
Fry the shrimp in the hot oil until lightly browned; about 4 minutes!. Bake the fried shrimp in a preheated 300F oven for 5 minutes!.
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl!. Mix well!. Serve the shrimp and dipping sauce side by side!.
" Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked!. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard! "
Shrimp in Indian Sauce
Yield: 4
1 1/2 lb Raw Shrimp
2 tb Butter
1/2 c Finely Chopped Onion
1/4 ts Dried Red Pepper
1/2 ts Ground Cumin
1 Juice Of A Lime
1 c Sour Cream
1/2 c Plain Yoghurt
1/4 c Chopped Fresh Coriander
Salt & Pepper To Taste
Shell and devain the shrimp!. Rinse well and pat dry!. Set aside!. Heat the
butter in a skillet and add the onion!. Add the chili!. Cook briefly and add
the shrimp, salt and pepper to taste!. Cook, stirring often, about three
minutes!. Add the dried red pepper and cumin and stir!. Add the lime juice,
sour cream, and yoghurt!. Bring gently to a boil, stirring!. Sprinkle with
coriander and serve hot with saffron rice!.
Shrimp Parmigiana
Makes 4 servings16 extra large shrimp
2 large eggs
1 cup Italian seasoned bread crumbs
2 cups Crisco Pure Canola Oil
2 cups marinara sauce
2 cups shredded mozzarella cheese
4 tablespoons grated Pecorino Romano cheese
Carefully shell, devein, and butterfly each shrimp!. Leave the tails on!. Break the eggs into a medium bowl and beat until a slight froth appears!. Place the shrimp in the bowl and turn several times until all shrimp are coated with egg on all sides!.
Remove one shrimp at a time and dredge in the seasoned bread crumbs, pressing the shrimp until the bread crumbs cover it completely!. Heat the Crisco Pure Canola Oil in a 1-quart saucepan!. The oil must be deep enough to cover the shrimp as they fry, do not make the oil very hot, 325oF should be enough!.
Fry the breaded shrimp 2 or 3 at a time!. Don't crowd the shrimp and don't let the oil cool!. When the shrimp are golden in color, remove them from the frying oil with a slotted spoon and place on a paper towel to soak up any extra oil!.
Preheat oven to 350oF!. Heat the marinara sauce to a low simmer!. After all shrimp are cooked, place them in a shallow baking dish!. Spoon enough marinara sauce over each shrimp just to cover it!. Cover each shrimp with shredded mozzarella cheese and some Pecorino Romano cheese!. Bake at 350oF for just a few minutes, until the cheese melts!. Serve immediately!.
Note: You have the option of broiling the shrimp in the baking dish to just let the cheese melt!. Don't let the shrimp cook any moreWww@FoodAQ@Com
Source: The Reynolds Kitchens
1 (15 1/4 ounce) can pineapple chunks in juice, drained
1 1/2 pounds medium raw shrimp, peeled and deveined
1 medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 tablespoon seafood seasoning
1/2 cup butter or margarine, cut up
1/4 cup packed brown sugar
1 1/2 tablespoon lemon juice
Hot cooked rice
4 sheets heavy duty aluminum foil
Preheat grill to medium-high or oven to 450 degrees F!.
Center one-fourth of pineapple chunks on each sheet of aluminum foil!. Arrange shrimp in an even layer over pineapple!. Combine peppers, ginger and seasoning; sprinkle over shrimp!. Top with butter and brown sugar!. Drizzle with lemon juice!. Bring up foil sides!. Double fold top and ends to seal packet, leaving room for heat circulation inside!. Repeat to make four packets!.
Grill 8 to 10 minutes in covered grill or bake 12 to 14 minutes on a cookie sheet in oven!.
Serve over rice!.
Makes 4 servings
Boiled Shrimp With Spicy Herb Butter
1 cup butter
1/4 cup lemon juice
2 tablespoons minced garlic
1 tablespoon cracked black pepper
1 tablespoon paprika
3 tablespoons chopped fresh rosemary leaves
1 bay leaf
1 1/2 teaspoons oregano
3/4 teaspoon basil
1/2 teaspoon salt
3/4 tablespoon cayenne pepper powder
2 pounds large shrimp -- shelled and
-- deveined
(or more!)
Combine all ingredients EXCEPT shrimp - heat until butter is melted - cook over low heat for 10 minutes - remove bay leaf!.
Cook shrimp in boiling salted water for 3 minutes - drain well - place on serving dish and top with butter sauce
Twice-Cooked Coconut Shrimp
1 1/2 pounds large shrimp - peeled and deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce
Peel, devein and wash shrimp!. Dry well on paper towels!.
Mix together flour, cornstarch, salt and white pepper!. Add 2 tablespoons of vegetable oil and the ice water!. Stir to blend!.
Pour the coconut into a shallow pan!. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut!. Once coated, place each shrimp into a frying pan of oil heated to 350F!.
Fry the shrimp in the hot oil until lightly browned; about 4 minutes!. Bake the fried shrimp in a preheated 300F oven for 5 minutes!.
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl!. Mix well!. Serve the shrimp and dipping sauce side by side!.
" Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked!. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard! "
Shrimp in Indian Sauce
Yield: 4
1 1/2 lb Raw Shrimp
2 tb Butter
1/2 c Finely Chopped Onion
1/4 ts Dried Red Pepper
1/2 ts Ground Cumin
1 Juice Of A Lime
1 c Sour Cream
1/2 c Plain Yoghurt
1/4 c Chopped Fresh Coriander
Salt & Pepper To Taste
Shell and devain the shrimp!. Rinse well and pat dry!. Set aside!. Heat the
butter in a skillet and add the onion!. Add the chili!. Cook briefly and add
the shrimp, salt and pepper to taste!. Cook, stirring often, about three
minutes!. Add the dried red pepper and cumin and stir!. Add the lime juice,
sour cream, and yoghurt!. Bring gently to a boil, stirring!. Sprinkle with
coriander and serve hot with saffron rice!.
Shrimp Parmigiana
Makes 4 servings16 extra large shrimp
2 large eggs
1 cup Italian seasoned bread crumbs
2 cups Crisco Pure Canola Oil
2 cups marinara sauce
2 cups shredded mozzarella cheese
4 tablespoons grated Pecorino Romano cheese
Carefully shell, devein, and butterfly each shrimp!. Leave the tails on!. Break the eggs into a medium bowl and beat until a slight froth appears!. Place the shrimp in the bowl and turn several times until all shrimp are coated with egg on all sides!.
Remove one shrimp at a time and dredge in the seasoned bread crumbs, pressing the shrimp until the bread crumbs cover it completely!. Heat the Crisco Pure Canola Oil in a 1-quart saucepan!. The oil must be deep enough to cover the shrimp as they fry, do not make the oil very hot, 325oF should be enough!.
Fry the breaded shrimp 2 or 3 at a time!. Don't crowd the shrimp and don't let the oil cool!. When the shrimp are golden in color, remove them from the frying oil with a slotted spoon and place on a paper towel to soak up any extra oil!.
Preheat oven to 350oF!. Heat the marinara sauce to a low simmer!. After all shrimp are cooked, place them in a shallow baking dish!. Spoon enough marinara sauce over each shrimp just to cover it!. Cover each shrimp with shredded mozzarella cheese and some Pecorino Romano cheese!. Bake at 350oF for just a few minutes, until the cheese melts!. Serve immediately!.
Note: You have the option of broiling the shrimp in the baking dish to just let the cheese melt!. Don't let the shrimp cook any moreWww@FoodAQ@Com