1 - 10 of 23 for shucking shrimp
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In a large ... tender, add the shrimp. The shrimp ... has come to a full boil again. Drain and serve. Yields 10 servings. Preparation time is 45 minutes.
In a stock ... longer. Add the shrimp to the pot ... smoked sausage, use a smoked kielbasa and add 1/2 teaspoon crushed red pepper per serving to the pot.
You may want to double up on the shrimp and omit the ... shrimp, crab and oysters and simmer another 5 to 10 minutes. Serve over cooked rice. Serves 4 to 6.
In a stock ... minutes longer. Add shrimp and cook until ... 10-12. Combine all ingredients in a blender until evenly ground. Transfer to a well-sealed jar.
Cover dried mushrooms with warm water; soak 30 minutes. Cover bean thread with warm water, soak 15 minutes - drain mushrooms and bean thread well and ...
Thaw frozen fillets ... remaining fish and cook 5 to 8 minutes longer. Add shrimp, oysters, and crab meat. Cook another 3 to 5 minutes. Makes 6 to 8 servings.
Fill a large ... the potatoes. Add shrimp and boil until shells begin to separate from the shrimp. Turn off heat and let stand for 5 minutes. Drain and serve.
Place shrimps in pot with ... taste. Cook until shrimps and oysters are heated through. If rice seems too moist, continue to cook for a few minutes uncovered.
Saute the bell ... thicken. Chop the shrimps and add to ... Spoon the sauce over each oyster and bake in oven 550 degrees for 2 minutes. Serve immediately.
In heavy 2-3 quart stock pot, fry bacon and drain strips. Add flour to grease and cook over low heat until roux is brown. Add peppers, onions, okra ...
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