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Results 11 - 19 of 19 for red sauce shrimp dishes
Heat oil in a heavy ... garlic, basil, and red pepper until tender. Add wine; ... minutes to thicken sauce. Leave fish in blocks; ... Add fish and shrimp to sauce. Cover; simmer 10 ... fish to serving dish; keep warm. Add pasta ... or served over rice.
12. JAMBALAYA
Jambalaya originated with the Spanish ... as a Creole dish - and a delicious one ... hour. If the sauce boils too low, add a ... needed. Add the shrimp and toss them through the ... but 1 slivered red bell pepper is a good addition.
OPTIONAL GARNISHES: Shredded lettuce, chopped ... of the picante sauce and cream cheese in large bowl; mix well. Add crab, shrimp, 2 cups of the shredded cheese, red pepper and green onions; mix ... 9x13 inch microwave-safe dish. Spoon remaining 3/4 cup ... desired. Makes 6 servings.
14. SEAFOOD LASAGNA
Make ahead - cook over ... 30 seconds. Add shrimp, scallops, salt and pepper. ... minutes and add SAUCE. Stir constantly and add ... salt, pepper, hot red pepper, and parsley. Preheat oven ... 9x13 inch baking dish. LAYER: Spoon layer of ... cheese. Bake 30 minutes.
15. TEMPURA
Add flour to pancake consistency. ... into hot oil, sauce vinegar sou sauce and broth. ... inner curve of shrimp. Press shrimp slightly to ... beans in shallow dish in clusters of 4-5. Place ... source just until browned.
Put a large pot of ... of sweet soy sauce, if you have it). ... chopped green onions. Easy, fast, and exotic! 4 main dish and 8 side dish servings.
Combine all ingredients, except cheese, and pour into buttered baking dish. Bake for 20 minutes ... cheese on top. Bake an additional 10 minutes.
Beat egg together with 1/2 ... 2 tablespoons oil. Dish up. Wash shrimp and wipe dry. Marinate with ... in egg and mix well, add sauce. Dish up.
Heat oil in large pot ... leaves and crushed red pepper and bring to boil. ... and simmer until sauce is reduced to scant 5 ... 6 minutes. Add shrimp; saut just until opaque, ... 13x9x2-inch glass baking dish. Spread generous 1 cup ... 45 minutes. Serves 8.
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