|The Gourmet Jewish Cook|
|by Judy Zeidler|
Haunukkah dishes to delight children and grown-ups: Salmon LatkesRomanian Noodle LatkesBrisket of Beef with Dried FruitLettuce Bouquet Salad with ...
Results 1 - 10 of 36 for pre-cooked shrimp
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Do not thaw shrimp. Place shrimp ... until butter has melted. Serving Suggestion: Serve garnished with lemon wedges and sprinkled with Morton's Hot Salt.
You will need ... sized bowl. Rinse Shrimp, remove tails ... temperature. (Longer for pre-cooked shrimp). In a large skillet, cook bacon around 2 ... if using pre-cooked shrimp.
Note: I wrap the shrimp in paper towels ... well. Continue to cook down the cabbage, ... you will wonder at how much better they are than any restaurant!
Mix well. Put ... fill. (Do not cook too crispy.) Mix ... 8 minutes. Adjust heat to not cook too quickly. Serve with soy sauce and sweet and sour sauce.
Slice shrimp almost completely through ... toothpick. Marinate in soy sauce mixture for about 30 minutes. Then broil until bacon is browned and crisp. Serve hot.
Drain and rinse shrimp. Measure soup; ... remaining ingredients except rice. Bring to boil. Add rice; cover. Remove from heat; let stand 10 minutes. Serves 4.
1. Cook macaroni according to ... bowl, mix macaroni, shrimp and sliced eggs. ... in Miracle Whip and salt. 6. Refrigerate and serve cold. Serves 4 to 6.
Shred, dice or ... Add chicken or shrimp and soy sauce. ... edible paste to keep ends down. Deep fry in skillet of oil or fry daddy. Makes 20 egg rolls.
Stock Preparation: Use ... cups of water, cook at medium temperature. ... Add rice and cook for 20 minutes. Add shrimp, clams, etc. Cook for 10 minutes.
Early in the day, place shrimp in 2 quart ... and lemon juice. Cook rice as label ... almonds. Bake 20 minutes longer or until mixture is bubbly. Serves 6 to 8.
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