Shrimp Asparagus Mushroom - Recipes - Page 4

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Results 31 - 40 of 41 for shrimp asparagus mushroom

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31. SHRIMP STIR FRY

Use hot wok. Marinate peeled, cleaned shrimp in a marinade of wine ... minutes. Steam cleaned asparagus until almost soft. Slice in ... onions and sliced mushrooms, stirring. It only takes ... with rice. Serves 4.

32. STIR FRY MAIN DISH

Have ready all ingredients. Heat ... thickens, about 10 seconds. I usually doubled this recipe. May be substituted for shrimp, peas, and mushrooms:

33. SEAFOOD CASSEROLE

Cook shrimp and peel if fresh. Mix ... Fold, do not stir. Place in buttered casserole with grated cheese on top. Bake 30 minutes until bubbly.

34. BRAISED VEGETABLES

Wash and cut asparagus to about 5-6 inches long ... pea pods in shrimp stock with 1 tablespoon oil, ... and fry the mushrooms. Add 2/3 cup shrimp ... Serve with Shrimp Sauce.

35. CRAB SOUP

Saute onions and celery in butter until wilted. Add crab meat and cook for a few minutes. Add other ingredients and simmer for 20 to 30 ...

36. RICE MUSHROOM BAYOU

Cook rice according to directions. ... and stir in mushroom broth and milk. Cook over ... the sauce. Mix shrimp and remaining mushrooms with rice; spoon over asparagus arranged on platter. Top with sauce. Serves 4.

37. SEAFOOD DELIGHT

Butter large shallow casserole and line with asparagus spears. Add 1/3 grated cheese ... lobster, crab and shrimp. Add 1/3 more cheese and cover with mushroom soup. Scatter almonds and crumbs ... seafood or add more.

38. CRABMEAT SOUP

Mix all together, heat and serve.

39. BASIC QUICHE

Spread butter on bottom of ... and crumbled. 2. SHRIMP - 1 to 1 1/2 ... lobster, shredded. 5. MUSHROOM - 1 1/2 cups mushrooms ... seasoned butter. 6. ASPARAGUS - arrange cooked asparagus (1 ... with Basic Quiche recipe.

40. SHRIMP AND ASPARAGUS PASTA TOSS

8 oz. (18 spears) fresh cooked asparagus, cut into 1 inch pieces 2 oz. fresh mushrooms Cook pasta according to directions. ... smooth. Stir in shrimp, asparagus and mushrooms; cook ... cooked pasta. Serves 4.

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