I would like a new and different way to fix shrimp. Do you have a recipe I might be interested in?!
SWEET & SPICY SHRIMP
1/4 cup soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red pepper
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 small onion, cut into 1-inch pieces
1/2 medium green bell pepper, cut into 1-inch pieces
1 medium carrot, thinly sliced (1/2 cup)
3/4 pound uncooked peeled deveined large shrimp, thawed if frozen
Hot cooked rice, if desired
Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
nfd?
Answers: Try this one. I think you will really like it. My husband and I love it. But of course we love shrimp cooked any way!
SWEET & SPICY SHRIMP
1/4 cup soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red pepper
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 small onion, cut into 1-inch pieces
1/2 medium green bell pepper, cut into 1-inch pieces
1 medium carrot, thinly sliced (1/2 cup)
3/4 pound uncooked peeled deveined large shrimp, thawed if frozen
Hot cooked rice, if desired
Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
nfd?
take the seawater away - that will fix the little blighter
Bowties With Roasted Tomatoes, Asparagus, and Shrimp
12 plum tomatoes, quartered lengthwise
1 small head of garlic
1 1/2 lbs thin asparagus
2 lbs large shrimp (de-veined and peeled)
3/4 cup bow tie pasta
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt and pepper
4 teaspoons olive oil
Preheat oven to 450.
Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
Scatter the asparagus and shrimp over tomatoes.
Roast for 10 min or until cooked.
Remove garlic from pan, unwrap and let cool for 5 minutes.
Cover pan to keep warm.
Cook pasta about 8 minutes.
Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
Transfer to roasting pan, toss gently to combine.
Try to make Bacon wrapped shrimp. Use the larger shrimp, so they cook with the bacon. You can clean and butterfly the shrimp and put a mix of mayo,mustard and horseradish in the middle, then wrap it with the bacon and stab with a toothpick. Cook at 350 in the oven until bacon is cooked. By then the shrimp should be cooked through.
I like to marinate my shelled, deveined shrimp in pineapple juice and the green version of tobasco sauce then grill. You get the sweet flavor with any underlying heat. It's wonderful
Margarita Shrimp Appetizers
1 lb shrimp boiled in water with 1 fresh lime sliced thin
2 Tbsp fresh cilantro
1 clove garlic
1/2 C margarita mix or sweet-sour mix
7 Tab. sugar
zest & juice of one lime plus 1/4 lime juice
1/2 C tequila
1/2 C canola oil
Pulverize garlic, cilantro in food processor, add sugar, margarita mix, lime zest & juice till smooth. Add tequila. Slowly drizzle oil into the marinade till blended and not separating.
Place cooled shrimp in ziploc bag, add marinade. Seal and toss until all shrimp are coated. Refrigerate for 30 minutes or longer. Serve on skewers or toothpicks.
Hello, try this recipe:
Barbecued Shrimp
5 Lbs. large shrimp
1 onion sliced
1 1/2 cups of real butter, cut up
1 large bottle of Italian dressing
1 Tbsp. of chopped garlic
Juice of 2 lemons
6 Tbsp. cracked black pepper
Preheat oven to 400 degrees..Wash shrimp and do not peel. Place in a large shallow baking pan. Top with onion slices and cover with butter pieces. Pour dressing and lemon juice over and sprinkle with pepper. Bake for 40 minutes.Serve in bowls with French bread.
BAKED STUFFED SHRIMP
16 large shrimp
2 cups Ritz crackers, crushed
2/3 cup melted butter
1 tablespoon lemon juice
2 tablespoons white wine (optional)
1/2 teaspoon salt
1/3 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning or paprika (optional)
1/2 teaspoon pepper
Split shrimp and remove veins and all shells from shrimp except for the joint at the tail. Wash.
Brush shrimp with a little melted butter. Bake in a preheated 325°F for 3-4 minutes. Remove from oven.
Combine remaining ingredients to make stuffing. Stuff centers of shrimp with mixture of all remaining ingredients.
Bake until shrimp changes to a reddish color.
Place shrimp into a buttered casserole. Cook for another 3-4 minutes and cover the shrimp with the cracker stuffing. Bake at 325°F for about 20 minutes or until shrimp are pink.
SAUSAGE AND SHRIMP ALFREDO LINGUINI
1 link sweet sausage
15 deveined peeled cooked shrimp
Alfredo sauce
1 box linguine
Remove sausage from casing, and crumble in a frying pan. Cook thoroughly. When browned, removed from pan. Leave grease in the pan and fry the shrimp.
Make the Alfredo however you wish (may use pre-prepared) and boil noodles while shrimp cooks. Add shrimp and sausage to Alfredo sauce. When noodles are done, drain and add Alfredo mix.
www.recipegoldmine.com type in shrimp and see what comes up!