|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 21 - 30 of 118 for shrimp loaf
Take crust off ... overnight. Next add chopped celery, shrimp and crab; mix well. Add mayonnaise. Serve alone or on lettuce or in tomatoes. Freezes well.
Authentic Chinese recipe. ... and fold into shrimp mixture. The ground ... until golden brown, 6 to 8 minutes. Turn quickly, brown the bottom. Serve hot.
Roll each bread ... lightly browned. Rinse shrimp; let stand ... 8-10 minutes or until bubbly. Garnish with parsley sprigs, if desired. Yield 22 appetizers.
Roll each bread ... lightly brown. Rinse shrimp, let stand ... minutes or until bubbly. Bread tarts may be stored in Tupperware for several days or frozen.
Scoop out center ... crab meat or shrimp, lemon juice, ... (parsley, salt, and/or pepper). Serve warm with bread dippers. The best part is eating the bowl!
Remove crusts from ... overnight. Add the shrimp, crabmeat, celery, pimiento, mayonnaise and Shedd's. Mix well and refrigerate 3 - 4 hours before serving.
Boil eggplant. Cook, ... mix well. Add shrimp, crabmeat and ... Put in large baking dish. Sprinkle with bread crumbs and bake 20 minutes at 350 degrees.
Trim crust from bread. Butter slices and dice. Mix bread with onion and egg. Cover and let stand in refrigerator overnight. Four hours before ...
Dice onion, bread and eggs. Add drained seafood and dressing mix together. Cover tightly and let stand in refrigerator overnight.
Butter the loaf of sandwich bread, ... onion. Mix. Let stand overnight. FOUR HOURS BEFORE SERVING: Mix and add the other ingredients. Garnish as desired.
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