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SIMPLY SUMPTUOUS SHRIMP

Ingredients: 1/4 Cup(s) Liquid (water, stock, juice) 1 Large green pepper, seeded 1 Onion, chopped 1 Clove garlic, minced 1 Can(s) (28 oz) stewed tomatoes 1 Pint(s) Clam juice 1 Cup(s) Cooked medium shrimp 1/2 Cup(s) Chicken bouillon powder 1 Cup(s) Brown rice 1 Can(s) (6 1/2 oz) minced clams, 1 Cup(s) Feta or Mozzarella cheese Directions: In large skillet, melt butter. Add green pepper, onion and garlic; saute about 5 minutes. Add tomatoes, clam juice, wine, water and rice. Boil at medium heat 25-30 minutes until rice is cooked. Add shrimp and clams. Reduce heat to simmer for 3 minutes. Sprinkle cheese on top and serve.
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Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the Shrimp sauce piquant NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the Butter in a 4-quart Saucepan over high heat. Add the Onions, bell Peppers and Celery; saute about 2 minutes, stirring Shrimp with cornmeal pancakes * Chiles should be roasted and peeled, (See Sowest 1), and seeded. ** Tomatoes should be roasted, peeled, (See Sowest 1), and cut into Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a Tilapia en papillote with asparagus & shrimp Snap off the thick ends of the asparagus, cut the spears diagonally into bite-size pieces, and blanch in lightly salted water. Drain and cool. Meanwhile, beat the butter until light and blend in the lemon zest; season to taste with salt and Sesame shrimp stir-fry 1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. 2. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Shrimp tempura cocktail Poured carefully side by side into a cocktail glass, tomato puree and avocado puree make a colorful dip for the lightly battered and quickly deep-fried shrimp. For tomato-chipotle puree: Heat oil in large skillet over medium-high heat. Add onion; saut Shrimp and rice casserole Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette Crab or shrimp stuffed mushrooms Remove stem from mushrooms and saute the caps, topside down, in butter for 1 minute. Place in ovenproof dish and set aside. Mix crab or shrimp with mayonnaise, shallots and mustard. Fill mushrooms with equal amounts of this mixture. Place in oven Mr. b's shrimp and ham In a mixing bowl, combine the shrimp, paprika, salt and pepper, thyme, oregano, garlic, and all the chopped white sections of the scallions. Blend well. **Reserve green parts of scallions. Melt the butter in a heavy frying pan over medium-high heat. Add Shrimp salad wraps 1. Quarter cucumber lengthwise and cut julienne into 2 inch strips, slice green onion lengthwise into 2 inch slivers, cut carrots julienne into 2 inch strips. 2. Combine rice with 1 1/2 cups of water, 1 tbsp. of rice vinegar, and salt in medium saucepan. Slow cook curried shrimp Put all ingredients except sour cream in Crock-Pot. Cover and cook on Low 5 to 6 hours. Stir in sour cream and heat. Serve over rice. Suggestion: Serve with curry condiments: chopped almonds, bacon crisps, boiled eggs. Angel hair with shrimp sesame sauce Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in Wok. Saute for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, Macaroni shrimp salad Combine cooked macaroni, shrimp, celery, water chestnuts, pineapple, and nuts. Make salad dressing by combining dressing ingredients and mixing well. Pour over salad and stir to combine thoroughly. Serve on a bed of lettuce. Top with a sprinkling Sadie's shrimp salad Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing Grilled new orleans-style shrimp Special equipment: 7 (12-inch) wooden skewers Accompaniments: a baguette and lemon wedges Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut a Camarones en crema con cilantro (shrimp in creamy coriander) In a large skillet over low-heat, melt the butter. When it begins to foam, add the garlic, tomatoes, coriander, sherry, and shrimp, and cook, stirring, 4 to 5 minutes. 2. To prepare the sauce, in a saucepan over low heat, melt the butter. When it b Devil's shrimp For a super-quick, palate-pleasing, devilishly hot dish--serve this! Melt butter in oil in a large, heavy skillet. When butter is melted and hot, add garlic and let sizzle, reducing heat before garlic starts to brown. Add shrimp and sprinkle with ha Camarones al ajillo con ron (spicy garlic shrimp with rum) Place the shrimp in a large nonreactive bowl and season liberally with salt and Tabasco. In a small nonreactive bowl, combine the rum, lime juice, Worcestershire, and cumin. Add the mixture to the shrimp, toss to blend, and refrigerate, covered, at Roasted corn and shrimp salad Get your grill warm or preheat your oven to 450 degrees. In a non-stick pan with a little oil cook the shrimp until pink and firm. Remove the shrimp from the pan to a plate covered with paper towels and let them rest until cool. Cut each shrimp into bi Asparagus shrimp salad Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and toma Mini shrimp quiche Prepare pastry shells by combining the last 4 ingredients; butter/margerine, cream cheese, flour and salt, until well blended. Cover and chill for approximately 1 hour or until workable. Shape into 1 inch balls and press into a muffin pan or roll out and Stuffed shrimp with bacon Steam shrimp lightly, just about 30-60 seconds after they begin to turn orange. Plunge shrimp into ice water to cool. Do this immediately. Peel and butterfly the shrimp. Cut the mozzarella into strips that are a little smaller than the shrimp Szechwan shrimp dumplings Mince ginger, onions and water chestnuts in food processor. In a small bowl beat the egg white until foamy. Process the shrimp and/or pork pulsing about 10 times or until finely chopped. Add cornstarch, soy sauce, salt, sugar and chili oil. Pulse 34 ti Shrimp 'n' rice salad Combine first 10 ingredients, and toss lightly. Chill thoroughly. Serve on lettuce, and garnish with tomat wedges and celery leaves. Serve with French dressing. SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman. Shrimp noodle bake Thaw shrimp if frozen. Cut shrimp in half lengthwise, if desired. Combine noodles, sour cream, soup, onions, olives, dill weed, seasoned salt, and half of the cheese; mix well. Fold in shrimp. Spoon into shallow 2 quart baking dish. Cover with Edamame succotash with shrimp 1. Prepare edamame according to package directions, omitting salt. Drain. 2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon. 3. Reduce heat to medium; add c Shrimp wit pumpkin seed sauce * Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped. *** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped. Thaw shrimp if Indonesian barbecued shrimp Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Make a shallow cut lengthwise down back of shrimp; wash out vein. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. 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