|Food Safety in Shrimp Processing|
|by R.A. Eckhardt|
Provides a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safe...
1 - 10 of 65 for curried shrimp over rice
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Cook rice according to directions ... curry powder, salt and pepper and fold to blend well. Add cooked shrimp or chicken. Blend well again and serve hot.
In a large ... a boil. Add shrimp; cook 2 ... curry with Orange Rice and your choice ... Uncover; let stand 5 minutes before serving. Makes about 4 1/2 cups.
Add: 1 scant teaspoon curry powder to melted butter. Pour over cooked rice and mix well with fork. Make into a ring on a platter.
In saucepan melt ... and bubbly. Add shrimp, ginger, lemon ... 10-12 minutes. Serve over Orange Rice with Currant Chutney, ... 2 tablespoons dry sherry.
Combine first five ... Mix well. If needed, thin with the pineapple juice. Fold into the rice and shrimp mixture. Refrigerate for 1 hour before serving.
Saute shrimp in butter for ... cream and simmer 15 minutes, stirring frequently. Add salt and pepper to taste. Serve bordered with fluffy rice. Serves 6.
Saute onion and garlic in butter. Add shrimp. Add soup, sour cream and curry. Heat and blend. Then add lemon juice and pepper. Serve over cooked rice.
Cook onion in ... powder and boiled shrimp. Spread cooked rice in bottom of ... Pour shrimp mixture over rice. Sprinkle with ... minutes. Serves 6 to 8.
Saute onions until tender in butter. Add and stir until smooth, shrimp soup, curry powder, sour cream and shrimp.
In a large ... and garnish with a combination of coconut, chutney, macadamix nuts, onions, raisins and shrimp chips. Serve with rice pilaf. For 6 people.
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