|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
Results 1 - 10 of 11 for shrimp wiggle
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Drain and rinse shrimp. Saute celery ... over medium heat until thickened. Add shrimp; heat. Stir in lemon juice. Serve on toast or frozen pastry shells.
Melt the butter ... until thick. Add shrimps. Heat and ... Vitamin D, 8.5g saturated fat, less than 1g polyunsaturated fat, 5.5g sugar, 124.1mg calcium.
Make cream sauce, ... cans of deveined shrimp, or a ... stir until good and hot. Also at last you may add a little sherry. Serve with rice or Holland Rusk.
Make roux with ... butter and saute shrimp about 5 minutes. Add ... sauce to shrimp. Combine all and place on rice, pasta or biscuits and top with paprika.
Cut large shrimp in half. Melt ... and smooth, stirring constantly. Stir in peas and shrimp; heat. Serve in patty shells, toast cups or on toast. Serves 6.
Combine all above ingredients and put on slices of toast or crackers.
1. Smooth butter, ... and pepper to together until smooth. Add 1 cup milk. Stir until thickened. 2. Drain shrimp, add to sauce. Serve on crackers or toast.
Shell and devein the shrimp. Bring salted ... yolks. Serve with peas, heated pattie shells, toast or rice. Garnish with toasted almonds or chopped parsley.
Cook over low ... stirring occasionally. Add 1 small can deveined shrimp and 1/2 can of peas. Cook until everything is warmed through. Serve on saltines.
Mix together and simmer until tender, about 20 minutes (1/2 hour). Then add about 1 pint of milk and a little flour to thicken. Sprinkle on a little ...
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