|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 31 - 40 of 1,130 for season shrimp
In a medium ... add in the shrimp. Continue to ... heat for another 3 to 5 minutes at medium heat. Presto. "faux" jambalya in about 30 minutes or less.
After peeling shrimps, clean them ... mix. The chopped chives you add on last. Shrimp salad is ready to serve on garlic bread or on regular soup rolls.
Add all ingredients into 4 quart pot. Place on medium high and cook for approximately 1 hour. WARNING - This will be hot. -Lew
This recipe is a quick way to prepare a great meal with a few leftovers. Add all ingredients into 4 quart pot. Place on medium high and cook for ...
Combine all ingredient in a Ziploc bag (except breadcrumbs) and marinate 3-24 hours in refrigerator... remove and toss in breadcrumb, place on ...
Prepare shrimp and mix with ... time or to your taste. Add 2 tablespoons of soy sauce and a dash of sugar. Mix well. It is ready to serve 4 or 6 servings.
In medium saucepan, ... constantly. Stir in shrimp and pimento and ... center. Top with cheese. Bake at 375 degrees for 25 to 30 minutes. 6 to 8 servings.
Saute onion, bell ... add to remaining ingredients. Simmer all the above for 45 minutes. Add 3 cups of peeled shrimp for last 10 minutes. Serve over rice.
Put all ingredients ... so that all shrimp are coated with ... call for fish stock, add 1 cup of water/cube for stock. It will be enough for 16 cups stock.
Place shrimp in a single ... mixture. Top with grated cheese, parsley and paprika. Bake at 350 degrees for approximately 1/2 hour. Simple but elegant dish!
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