|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...
1 - 10 of 277 for stuffed shrimp
Split shrimp and remove veins ... 3-4 minutes and cover the shrimp with the cracker stuffing. Bake at 325°F for about 20 minutes or until shrimp are pink.
Dice the carrots, ... crab meat and shrimp and let soften ... dish. Drizzle the stuffed shrimp with the ... minutes. Remove and garnish with chopped parsley.
Shell and devein, ... center of each shrimp, press in ... each side. They should be golden brown and the tails should be pink. Serve with lemon wedges.
Preheat oven to 400°F. Peel, de-vein shrimp, butterfly from ... until shrimp become opaque and the stuffing is golden brown. Great served with rice pilaf. .
Long an Easter tradition, stuffed hard-cooked eggs -- ... high with a shrimp-yolk filling, they’re ... less cholesterol, use only 4 or 6 cooked yolks.) e
Chop vegetables and Andouille sausage into a small dice. Melt butter in large skillet and add vegetables. Cook on medium heat until soft and add ...
Step 1: Place shrimp in buttered baking ... stuffing over shrimp (use all the stuffing). Step 3: Dot with butter. Step 4: Bake 25 to 30 minutes at 400 degrees.
Shell and devein shrimp; split down ... desired). Bake or broil 10 minutes in 350 degree oven or until slightly brown and shrimp turns pink. Yields 6 servings.
Saute in olive ... and onion. Add shrimp and saute until ... and pierce holes in it. Bake on cookie sheet approximately 2 hours on 325 degrees. Serves 10.
Place shrimp in greased casserole. ... tablespoon of stuffing mix and a bit of butter. Spoon undiluted sauce over shrimp. Cover; bake at 350 degrees for 1 hour.
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